I cut into the little Tomme this past Friday night. I'm very pleased with it. It is just a mild little cheese. I thought it would be a little softer, but it's nice and firm with a nice rind as you can see in the picture. It never developed any mold at all, so I never put vinegar on it or oil. It simply sat on my kitchen counter for three weeks. I've wrapped it in wax paper and put it in the fridge now to keep it from aging any more.
To the left see the assortment of vegetables grown right here that I used for our main meal today. The turnips I picked in the field behind our house. Eddie's uncle actually grew those. They've been in the root cellar with the carrots. The green, red, and purple sweet peppers are from the freezer. It's kind of like having a grocery store right here at the house!Today's Menu:
Breakast: Quiche, Sage Sausage, Yogurt (yes, yogurt -- I've run out of frozen gogurt) with blueberries
Main Meal: Chicken Fajitas, Glazed Turnips and Carrots
Evening Snack: Beef Brisket with homemade mayonaise, apple with peanut butter, dark chocolate, and wine
Ingredients from Sweet Garden Farm: eggs, cheese, and milk in quiche, peppers and cheese in chicken fajitas, turnips (see note above), carrots, and eggs in mayonaise
Mmmm, that cheese looks good! You can put peppers in the freezer? Good to know!
ReplyDeleteHi Anna! Yes, you just wash and clean them up like you would before cooking (I just keep them in halves or quarters) and freeze. After they thaw they are pretty limp, but work just fine in cooked dishes. They are one of the easiest vegetables to freeze, no blanching!
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