Sorrel soup!

Sorrel soup!

Make delicious sorrel soup, sautéing spring onions, then adding freshly-cut sorrel and broth. Just salt, pepper, and a little thyme creates a delicious meal, especially with some of that bread in the previous post! Now, for a heavier version, one with vegetables and...
The easiest cheese…Feta

The easiest cheese…Feta

On many small farms, practical wisdom encourages an entrepreneurial spirit, wanting to do more than the minimum required. Farmers understand the need to balance the restrictions of food safety rules (like the sixty-day minimum aging requirement for raw milk cheeses)...
Spring lambs

Spring lambs

It’s another lambing season and we’re fortunate that our first ewe, Lily, lambed just in time for Easter. Here I am, holding her 10-pounder, Josefina. They’re both a handful. Josefina is an E Friesen-Tunis-Finn cross. Beautiful wool, creamy...
How to cook a wolf….

How to cook a wolf….

I think a lot about my mother when I’m in the kitchen, and whenever I’m exploring the larger world of food. I’m reminded of her when I read works by people like food writer and gastronome extraordinaire M. F. K. Fisher, with whom I share my no-nonsense approach to...

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