One-Minute Mayonnaise

There are just some things that you really can make at home and they taste so much better (and are better for you)!  After browsing the condiment aisle at the grocery store and realizing almost all conventional mayonnaise brands contain soybean oil, I committed to attempt to make it myself.  (Visit the Weston A. Price Foundation to read one of their great articles, The Ploy of Soy)

Attempt and succeed I did!  I received a beautiful 12-cup Kitchen Aid food processor for Christmas and mayonnaise was on the top of my list to make.  I made this One-Minute Mayonaise recipe from the book, Process This!by Jean Anderson and is really simple as can be.  This could also be made in a mixer, just add the oil very slowly and make sure it's mixed well.  Also of note, it's suggested that one uses pasteurized eggs.  I will let you be the guide as to which egg products (I used local organic eggs) you want to use in your mayo.

One-Minute Mayonnaise

makes about 2 cups

2 pasteurized large egg yolks
1 pasteurized jumbo egg
1/4 cup fresh lemon juice
2 T white wine vinegar
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp white pepper
1 cup olive oil (the fruitiest you can find)
1 cup corn, peanut, or vegetable oil

1.  Equip the food processor with the metal chopping blade, add the egg yolks, egg, lemon juice, vinegar, mustard, salt, and pepper, and pulse 2 to 3 times to combine.

2.  Combine the olive oil, and corn oil in a spouted 2-cup measure, then with the processor motor running, drizzle down the feed time in the finest of streams.

3.  When all of the oil has been incorporated, churn 12 to 20 seconds nonstop until smooth and pale yellow.

4.  Spoon the mayonnaise into a 1-pint jar, screw the lid down tight, and store in the refrigerator.  Keeps well for about 5 days.

Also note that this will be thinner than conventional mayonnaise because it contains no stabilizers, thickeners, or emulsifiers.  (I'm also trying to find healthier oil options.)

And seriously....enjoy it!!  My next step will be to make lacto-fermented mayonnaise!  More on that to come...

This post appears as a part of Real Food Wednesday. Please click the link to read more posts from people who have benefited from eating eating real, traditional foods.

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Around Here Somewhere

I swear, I'm around here somewhere. This rain has totally gotten to me. I haven't been able to be in my garden and I've been cooped up inside with two preschoolers! That alone is enough to drive anyone bonkers!

So my apologies for the posts being sparse. I haven't even been able to pull together any fully local meals...I've lost my groove! Sun come out, please!

My eldest celebrated her 4th birthday this week, so we've been busy running around with family. Also, we've been dealing with behavioral issues etc, so my plan as of now, is to go on a gluten and casein free diet for a period of time to see what results we get. I would love any support, tips, recipes, websites etc that you may know of. It's a bit of a daunting task, but if it will help her thrive, then I'm willing to put in the effort!

I have been doing a few things pertaining to living locally though! I have canned 12 jars of strawberry jam with berries I picked from Butternut Farms. I've blanched and froze a few pounds of broccoli for future use. I've also make a few jars (now in the freezer) of garlic scape pesto. I've been stocking up on popcorn kernels. I harvested the first snow peas from my garden today, and I have tomatos and peppers on their way!

It also looks as though we may be the new parents of 6 Ancona pullets in the next few weeks. Time to whip the chicken run together and tweak the shed into a home for the hens! I can't wait for fresh eggs from my own backyard! The pullets will come from from Yellow House Farm.

So hopefully July will yield more local living and definitely more sunshine. Keep those fingers crossed!

How is everyone else hanging in there? How are you surviving the dreary weather?

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One Local Summer: Week 2

I was SO lucky to snag a tomato at the Dover Farmers' Market Wednesday. A sight for sore eyes (or eyes just wanting more than greens)! I also bought more summer squash, a cucumber, spring garlic, a head of swiss chard and I also snagged the last quart of sugar snap peas.

I searched very hard for this recipe as I knew I could somehow incorporate the tomato, chard and a half dozen local eggs for my second weeks' One Local Summer meal. Sure enough...may I now present:

Swiss Chard and Tomato Frittata

from Moosewood Restaurant Low-Fat Favorites, the Moosewood Collective

Serves 4

1 lb. Swiss chard
4 garlic cloves, minced or pressed (I used the spring garlic)
1 cup chopped onions (no local onions so I used one scallion from my garden)
2 tsp. olive oil
6 egg whites
2 whole eggs
3 T chopped fresh basil
1/4 tsp. salt
1/4 tsp. ground black pepper
1 medium tomato, sliced

1. Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves.

2. In a 10 to 12 inch nonstick skillet, saute the garlic and onions (or scallion) in 1 teaspoon of the olive oil for 3 minutes on medium heat.

3. Add the Swiss chard, stir, cover, lower the heat, and cook for about 10 minutes. Remove the skillet from the heat and drain the Swiss chard if juicy.

4. In a large bowl, beat the egg whites, eggs, basil, salt, and pepper until blended and stir in the sauteed Swiss chard.

5. Coat the bottom of the skillet with the remaining tsp. of oil and return it to medium heat.

6. When the skillet is hot, pour in the Swiss chard-egg mixture and arrange the tomato slices on top. Cover and cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and beginning to brown.

7. Place a large flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes, until the eggs are fully cooked. Serve immediately or at room temperature.

Okay, so here's what I learned, and this is a biggie for eating local: you can most certainly improvise the recipe and quite a few times you have to. For instance: I had a total of six eggs in my cooler (yes, fridge is still dead) so I used 2 whole eggs and 4 egg whites. The recipe still turned out fabulous! You just need to adapt and tweak the ingredients. Don't be afraid of trial and error!

The second thing I learned is...you don't have to be a "pretty" chef. I tried REALLY hard to flip the frittata over so it'd be "perfect," but the frittata had other plans. It folded over once it hit the pan so I decided to just cut up the mix a bit and make it more scrambled egg-like. It wasn't as pretty in the end, but it seriously tastes the same and gets the job done!

So go out there and have fun, improvise as needed, and don't worry about perfection!

(I wanted to mention that this meal makes a great brunch or even breakfast (your breakfast choice sets your blood sugar for the day, why not treat it to a chard and eggs? It reheats great as well.)

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'Quack' Open an Egg

I mentioned previously that Joe from Yellow House Farm gave Amy of What Did She Do Today? and me a half dozen duck eggs last week. We both had only eaten chicken eggs so this was a new experience for us! Joe told us about how to make fantastic scrambled ducks eggs and I figured I'd share the process with you. And before I begin, I'll say that these eggs were very delicious and my kids gobbled them up. So when you have a chance to buy duck eggs from Yellow House Farm, give them a try! Ok here we go...

Yellow House Farm Scrambled Duck Eggs

4 duck eggs
Handful of Romano cheese
Pat of butter
Salt and pepper

Melt butter in a skillet over medium heat. Crack 4 eggs into a bowl. Scramble eggs with a fork and add your handful of Romano cheese. Pour eggs into skillet and keep moving gently until finished cooking. Add salt and pepper to taste. And as Joe would say...Buon Appetito!

I made some toast to go with the eggs. I put "Grandma's Own" homemade Concord grape jam on the kids toast. I bought this jam from the Rock Op Co-op in Brentwood. You can join the Yahoo Group through the link in the left hand column You could also put homemade strawberry jam on top too. Yum! And definitely don't forget the cutesy kiddie plate...it really adds to the beauty!

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Chicken Husbandry 101

Let's go back to school! A great option for fresh eggs is to raise your own chickens. Rob and Joe of Yellow House Farm are hosting a fabulous introduction class to chicken husbandry. Space is limited, so if you're serious, sign up quickly!

CHICKEN HUSBANDRY 101

The goal of this seminar is to be a general introduction to raising chickens. Fear not! This is not rocket science.
Areas of emphasis will include:

• Choosing a breed
• Housing
• Hatching and rearing
• Feeding schedules
• Selecting and managing breeders
• Maintaining a laying flock
• Butchering and general cookery
• The Yellow House Farm Conservation Initiative
• Further sources of reading and information

WHEN, WHERE, AND HOW?: Saturday, February 28th, at Yellow House Farm. 9am-3pm. Coffee and tea provided. Bring a bag lunch.

PRICE: $25.00 for individual registration. $40.00 per couple.

SEATING: 12 attendee maximum, 6 attendee minimum. Registrations will be accepted on a first come first served basis.

REFUNDS AND CANCELLATION: Registrations cancelled before February 21st will be refunded at 100%. After February 21st, no refunds will be possible.

**For more local classes, check out the available Victory Garden adult education classes in Kittery, ME.

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Whirlwind Weekend Review

Whirlwind just about summarizes this past weekend! I want to send a big congrats to Seacoast Eat Local and Wendy Berry of Lasting Legacy Farm for the incredible Farmer to Consumer Workshop they put on this past Saturday. What an informative and enjoyable way to spend a Saturday.

The day started off with Charlie Reid, a local organic farmer. He had so much knowledge to share with us about where to buy organic seeds, the benefits of organic gardening and other gardening tips and tricks. Stand by for more gardening posts as I prepare to have my first organic veggie garden this summer!

Next was Luke and Catarina of Brookford Farm sharing the benefits of raw milk and other farm fresh dairy products. They gave each attendee the opportunity to sample and compare grocery store whole milk and raw whole milk. What a difference! He also whipped up some simple whipped cream from the cream he sells on his farm and then we were able to shake up some whole milk and make fresh butter. Yum! And, he also brought copies of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, a fabulous cookbook/reference book. I highly suggest you add this book to your home library.

Next up was Joe from Yellow House Farm. He shared a bunch of information on heritage poultry and the differences between foundational breeds and composite breeds. A fellow local blogger, Amy, who has her own flock of chickens, summarized Joe's lecture quite well. Check our her post here. I'm really hoping to get my own flock of chickens. Oh to have my own fresh eggs!

After Joe's discussion, we had an amazing lunch catered by the McIntosh Culinary Academy. Sadly, this school is slated to close in December 2009.

Ok, so after lunch, was, well, more lunch...haha! Wendy Berry (the host of the event) from Lasting Legacy Farm and Chef Steven from the culinary institute shared ways to utilize underutilized cuts of meat. Chef Steven had prepared so much food, I didn't know where I'd fit it all, but I had to try it as it looked and smelled delicious!

So, if Seacoast Eat Local hosts another Farmer to Consumer lecture, I highly encourage you to sign up. You'll really get a great feel for the need for more farm friendly food and local consumers who are passionate about this food.

**A quick reminder, Tina still has local grass fed beef available. Be sure to contact her soon as the supply is dwindling daily. $4/lb for ground beef and stew meat plus other cuts are available.

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Wake up! Morning Glory Muffins

I bought a pound of carrots from Brookford Farm through the Rock Op Co-op. These were nice thick stubby carrots with a very sweet bite. I decided I wanted to make them into some sort of muffin, I love my muffins and so do my kids! Lucy even told me this morning that these tasted like donuts and dear husband said I should definitely make these again. Now grating the carrots was a labor of love. Pre-grate your carrots before mixing together this recipe! You'll get your workout for the evening.

I've adapted this recipe to my tastes (and what I had in my kitchen!) There's quite a few local things you can use in this recipe; carrots, apples, homemade applesauce and eggs.

Morning Glory Muffins

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup applesauce
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, applesauce, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Press the wheat germ and walnuts gently into the muffin mix so it sticks once they're baked.
5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

You must try these at least once, you'll be hooked! Enjoy!

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Vintage Thingies Thursday: Breakfast

Here's my hodgepodge Vintage Thingies Thursday post! Enjoy the chaos of this entry!

First off, my scrambled eggs recipe. My mom has been making this for us since we were kids. She kept telling us while growing up that there was a secret recipe. Well she finally told me the "secret" when I started my own household. It's NO MILK! Just straight eggs, cheese and a bit of butter (and a dash of salt if you like).

Mom's Scrambled Eggs

Any number of eggs you like (mine are local eggs from Elf's Garden Center)
1 slice of cheese per 2 eggs
Small pat of butter
NO MILK!

Whisk together the eggs in a bowl. Melt the pat of butter in a skillet pan over medium heat (5 on my stove). Pour eggs into the skillet. Tear the sliced cheese into pieces and add it to the eggs (there's no science to this, just smaller to allow it to melt easier).

Keep the mix moving, constantly stirring. Take the eggs off the burner right before you think they're done (slightly shiny still). Keep stirring and they'll finish cooking off the burner.

Serve with your favorite breakfast meat (I didn't have anything in the house) and these:

Banana Corn Muffins

1 box corn muffin mix (I used a Jiffy mix)
1/2 cup milk
1 squishy ripe banana

Preheat oven to 350°.
Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Add a cup (or mug) of orange juice and there you have it, a very simple nutritious breakfast! Just remember, don't add milk to your scrambled eggs!

Now you're going to ask me, what's so vintage about this post? Well, ok, not that much, but I did find my new scrambled egg pan pictured about at a flea market this week for free. It is a Le Creuset skillet and it does appear vintage. And the plate in which I have pictured my meal is a piece of Butterfly Gold Corelle. I picked up about 6 small bowls, 6+ lunch plates and 5+ dinner plates in this pattern at our local Salvation Army Thrift Store for a mere $7.99. And the crazy vintage mug is part of what I picked up for free at the flea market. Isn't it wild? The kids loved the novelty of drinking out of it!

Here are my other FREE flea market finds. If you have any information on any of the pieces, I'd love to know more!Nine Syralite by Syracuse (marked 100-D U.S.A) mustard yellow cups, unmarked brown plate in front of those, robin's egg blue Le Creuset pan next to that, two basket weave clear glass mugs above that (marked: Forrecrisa Mexico 21), Bluegrass Pyrex platter in the back, unmarked tan/green enamel bowl to the right, behind that a green and yellow plated (marked on the back: Stonybrook Stoneware, Oven to Table, Dishwasher Safe, Japan), in front of that a brown mug (marked underneath: Homer Laughlin Best China, USA, VD IIII), and lastly my crazy orange flower mug (marked 310-5 underneath).

So does anyone know anything about any of those items? I got it all for free and I love every piece!

Head over to Confessions of an Apron Queen for more Vintage Thingie Thursday posts!

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Vintage Thingies Thursday: Shepherd's Pie in Pyrex

Welcome to another edition of Vintage Thingies Thursday! Today I am showcasing my new collection of vintage Pyrex, well at least one piece! And I'm offering up a great recipe to fill your Pyrex or other baking dishes.I've started collecting the Spring Blossom line of Pyrex and the matching dishware by Corelle. I'm a big fan of green (can you tell?) This pattern goes great with my dark red and yellow kitchen. I love the vintage look as well. It's fairly easy to find at yard sales and thrift stores and the prices of the pieces aren't that outrageous.

So check out this yummy Shepherd's Pie in my vintage Pyrex casserole dish. (And be sure to check Pyrex Love for more great vintage Pyrex info).

Shepherd's Pie
from "The Harlow's Bread and Cracker Cookbook" ©1989 (located in Epping, NH)

Ingredients:

• 2 pounds hamburger, ground lamb, or ground turkey (I used 1.4 lbs of local ground moose)
• 2 medium onions, finely diced (used local onions from a veggie stand on Oak St. in Rochester, NH)
• 3 TBSP tomato paste
• Thyme (for beef version) or rosemary (for lamb version) or sage (for turkey version); season to taste
• 1/4 cup vegetable oil
• 1/4 cup all purpose flour
• 3 cups beef stock (chicken stock with ground turkey)
  
• 2 cups (or 1 frozen 10-ounce package) whole kernel corn (I used my frozen corn that I sliced off the cob this summer)
• 2 cup (or 1 frozen 10-ounce package) green peas (I used my local frozen green beans since we prefer that vegetable)
• 3 pounds potatoes (local from Wally's Farmstand on Rt. 236 in S. Berwick, ME)
• 2 eggs (local from Elf's Garden Center)
• 2/3 cup milk (local from Brookford Farm)
• salt and pepper to taste

Directions:
Saute the meat with onions. When it is cooked, stir in the tomato paste and herbs, then spread the meat out in a layer in a large (or several small - as I did) casserole dish(es). Make a gravy by cooking the oil and flour together to make a roux, then stirring in the beef stock. Sprinkle the corn and the peas (or veggies of your choice) over the meat, then spoon the gravy over them.

Peel and boil the potatoes, then mash them, whipping in the eggs, milk, salt, and pepper a little at a time. With a cooking spoon or a spatula, spread the mashed potato over the top of the casserole(s) so that it makes a smooth top layer. Just for good looks, mark a cross-hatched pattern in the potato with a fork.

At this point, the casserole(s) can be wrapped and frozen if you are not ready to cook right away. To finish the dish, it may be microwaved or baked in a conventional oven at 350 degrees for 35-45 minutes. I prefer to use a conventional oven so that the potatoes crisp up on top. In either case, cook the casserole so taht it is piping hot all the way through.
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So there it is! A very yummy casserole to make as the fall season continues to set upon us. Give it a try and feel free to play around with the meat and veggie choices.

Oh and here's a quick picture of my large serving bowl in the coordinating Corelle pattern. The biscuits are beer biscuits, but I refuse to give you the recipe as these things were one big flop! Let's just say they were bland and very rubbery! Just enjoy the pretty picture...

And be sure to stop by Confessions of an Apron Queen for more Vintage Thingies Thursday posts!

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Eggs, eggs and more!

I found my new favorite spot to get eggs! Now, I'm a die hard bargain finder and I think I really scored big. Elf's Garden Center off Walnut St. in Rochester, NH has eggs for only $1.95/dozen! I'm sold! It's also a great place for picking up veggies, gifts, jam and jellies, and all your gardening needs.

For fall they have 8" mums, 5 for $20. Gorgeous mums too, I plan on picking up my 5 pots this month. It's a great place to bring the kids as well. Their chickens are out for viewing, walking through the greenhouses is just gorgeous, they have a lovely fish pond and alpacas to view!

So take a visit over to Elf's Garden Center and snag some eggs and mums! What a great combination, right?

Oh and I also stopped by the Dover Farmer's Market today. I picked up some garlic and red potatoes from Wake Robin Farm and some green beans that I will be blanching and freezing (can't remember this farm's name!) And the kids and I also picked up our fresh raw milk from Brookford Farm. The little boy that lives at the farm was so nice to give me and the kids a tour of the cows. Oh did Lucy and Evan love that!

And I'm sorry for the lack of posts this week! It's just been crazy lately with the kids. I promise to be back soon and be on the lookout for a new zucchini bread recipe, a black bean soup recipe and a few other goodies. I hope everyone is having a great week!

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A little bit of this and that...

Just a little blabbing about what I'm doing and a small recap.

I stopped by Brookford Farm tonight to pick up my raw milk. The raw milk is $4/half gallon with an initial $2.50 bottle deposit. They also have quark (farmer's cheese), yogurt, cream, low fat milk, eggs, lamb, beef, and vegetables. Click here to read up on the benefits of raw milk.

I didn't get to stop by the Dover Farmer's Market today, but my father-in-law brought me some fresh peaches, blackberries and green beans. As well as some ground moose! I'll be at the Barrington Farmer's Market this Saturday for sure.

Speaking of peaches, be sure to head over to Butternut Farm this week and pick some fresh peaches, nectarines, plums, apples, blueberries, and tomatoes! They will have a nice ripe crop for the weekend. I'll be back later to post about freezing peach slices.

I'm also baking my first loaf of Light Oat Bread as I type. The waiting is killing me, I want to see it finished, but I have to wait for the kneading and rising to happen first. I'll update you on how it turns out soon!

Check back this week for a post on my favorite recycling containers.


And lastly, don't forget to purchase one Annie's Homegrown item and then go sign up for your free year subscription to Kiwi magazine. My kids love the Cheddar Bunnies so give those a try!

Have a good Thursday everyone!


**Update**
The Light Oat Bread is delicious! It does have a bumpy top so I'll have to troubleshoot that, but the taste is yummy. I will definitely be making this one again!

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Now that's what I call a haul...

I went to the Dover farmer's market this afternoon and came back with much more of a "haul" this time, although it's all veggies. But veggies are good, right?
So we have three ears of corn that actually didn't come from the Dover's farmer's market. I picked them up on the way home at ThistleRidge Hatchery & Wildgame Farm at 379 Tolend Rd. in Dover, NH. Also to be noted, they have chicken eggs for $2.50/doz.

Ok, onto what I actually snagged at the farmer's market. I picked up some sungold tomatoes which I just tried for the first time and I must say they're absolutely delicious. At the same stand (New Roots Farm) I picked up that yellow squash.

The onion and red potatoes (from the same farm stand as these potatoes - which were sooo good I had to buy more) were from Wake Robin Farm.

The lettuce mix was from Ricky Nelson Farm. Look for a neat post in the next month or so about this farm. Supposedly they'll be a good resource for vegetables in the wintertime and some summer fruit that the farm has frozen for winter sale.

And lastly, the green peppers (cute lil things, aren't they?) and green beans came from another farm stand at the market, and I just can't place the name! But they look good.

Enjoy the rest of the beautiful day!

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Verry Blueberry Muffins

I came across some local honey while at Lee Farm Day. (If you didn't go, you missed out on some yummy elk burgers!)

Anyway, Hive Healthy, out of Nottingham, NH, was selling some Grade A - Pure Natural Wildflower Honey. An 8 oz. bottle was just $4 so I picked some up some to try.

Sunday morning I was browsing the Seacoast Beekeeper's Association to see what they had to offer. I opened up their August newsletter and came across this fabulous recipe for blueberry muffins made with plain yogurt and honey. I had all the ingredients on hand so I got to work making some scrumptious Sunday morning muffins.

The ingredients came together very quickly and I had the muffins in the oven in no time. When they came out of the oven they were as gorgeous as could be. I was quite pleased with how they tasted too. They weren't overly sweet, but had enough sweetness that you weren't just tasting just flour and berries.

Now I'm sure you're dying for the recipe, right? I used my local honey, eggs (picked up at the Barrington farmer's market last Saturday), yogurt and blueberries (picked at Locke's Blueberry Farm in Barnstead, NH). Ok, ok...here's the recipe! Enjoy! (And if you do make them, please leave me a comment and let me know how you enjoyed them.)

VERRY BLUEBERRY MUFFINS
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. plain yogurt
1 tsp. baking soda
1 egg
1/2 c. vegetable oil
1/4 c. honey
1 tsp. vanilla
1 c. blueberries, frozen or fresh

Sift flour, baking powder and salt in a one bowl

Combine yogurt with baking soda in a second bowl; set aside.

Beat the eggs and then add oil, honey and vanilla into a third bowl.

Add flour mixture and yogurt mixture alternately to egg mixture. Gently fold in berries. Grease muffin tins. Bake 25-30 minutes at 350 degrees.

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Raw milk, farmer's cheese and fresh yogurt, OH MY!

One of my first missions was to find some local raw milk. I've done a bunch of reading about allergies and I really felt this was the best option for our daughter. I will go into this more later, but I wanted to share my trip to Brookford Farm in Rollinsford, NH.

At the farm they have organic eggs, pasteurized yogurt, farmer's cheese, raw milk, cream and they even have a selection of grass-finished meat!

The farm store works off the honor system and when you first stop by you'll need to put down a deposit for the lovely glass bottles they supply. For instance, the raw milk is $4 per half gallon. The deposit on the bottle is $2.50 per half gallon bottle. So prepare to go in with at least $6.50 on your first visit! Every time after that, so long as you return your clean glass bottle, you can pick up another half gallon of this lovely milk. I know you really can't tell from the picture, but in the milk jar, from the top of the "LL" on Ball, to the lid, that's all cream!

My kids love it so far, and my daughter hasn't stopped asking for it! It hasn't been long enough to report back on any behavior or health changes, but I and the kids find it tasty. Dear husband on the other hand is still adjusting! Isn't that how all men are? Slow to adjust!

Well that's all for tonight, there will definitely be more to come..... Have a nice day!

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