Sunday, February 12, 2012

The Farmers Taft

My but we are embracing the agrarian lifestyle lately.  Farmer Taft is preparing for spring, and lustfully thumbing through seed catalogs.  He mentioned to me yesterday that he is thinking about sprouting his own seeds this spring using peat sprouting trays.  I think he said that the tray itself with 30 peat sprout containers was $50, and the peat refills for the tray were $20 for 30. 

I reminded him of the magazine cover I pointed out at the grocery store a few weeks ago that showed little sprouts coming up out of an eggshell.  So today when we made quiches for lunch we saved the eggshells. 

I guess the thing to remember is when you're planting your little sprouts (shell and all), just make sure to crush it a bit so the roots have an easier time getting through to the soil.

Saturday I had some time to myself, so I went to Slow Pokes in Grafton to check it out.  I found some organic raw milk cheese, grass-fed organic beef, and better prices on raw cacao and coconut oil than I'd found online.  The produce and meat are all local.  For example, the beef I got came from Kay's HomeFarm Meats, just outside of Cedarburg.  I'm very happy to have found this wonderful, reasonably-priced source for local organic produce and meats. 

Saturday night I decided to try out a raw recipe, so I checked out Ani Phyo's Raspberry Ganache fudge Cake video on YouTube.  Here's the recipe, and here's the pics. 

Richard's summation:  "This is GOOD.  Wow.  You could take this up north and they'd never know it wasn't just a flourless cake, that it was raw."

Pretty high praise, that you could fool the folks up north!

One last project this weekend was to take the breads out of the freezer that I'd been saving to make bread crumbs, and actually make the bread crumbs.  I used two lovely rustic-style loaves from a local bakery that we hadn't been able to eat before they got stale.  I let them thaw, and cut them up into cubes before putting them on a cookie sheet and drying them in the oven at 300 degrees for about 25 minutes.  After a few spins in the food processor, I ended up with a 3-cup container of high-quality bread crumbs that will be part of some lovely home-cooked dish in the future.


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