Isn’t this pretty? I normally do not blog about home food production much (other people do a better job), but I get a sense of pride when our meals are made with food we grew ourselves. It happens more often with my husband’s meals because he’s a meat, potatoes and veggie kind of a guy so fairly often his entire meal (minus oil and spices) is from our place. But I have been a vegetarian since I was a teenage so for my protein source I often have something made out of a bean (pinto, soy, black) or fish. But our eggs and milk come in handy, and tonight I harvested the first swiss chard of the year (remember our cool wet spring/summer- I am only now getting chard!). I love swiss chard, by the way. It grows well here and well into the winter. The slugs leave it alone, and it is versatile. You can use it like lettuce, like spinach or like greens. I have been saving a recipe ripped out of my Sunset magazine subscription (thanks Gramma and Grampa!) for Swiss Chard and Sausage Frittata. We have not been getting many eggs from our aging chickens though so I ran out to the barn for a second time and found enough fresh chicken and duck eggs to complete the recipe. The sausage and red peppers are not ours (the Italian sausage is thanks to Tofurky), but most of the rest is. I had it with our home made hard cider. And it is so good!
And speaking of home food production, my cheese making experience is going well. Here’s the goat milk cheddar cheese being pressed in our sink.
And here’s the home dairy in action. On the right is sheep milk yogurt I made with the leftover sheep’s milk. And it is SO good, very creamy.
And here’s hopefully the last salting of the goat’s milk cheddar cheese before I wax it tomorrow.