We have had a busy week in the farm kitchen.
We did not get to the new farm in time to put in a garden this year. But God’s provision never ceases to amaze me. Our very wonderful neighbors have been bringing us a bag of garden-fresh produce each week from their church’s community garden. It is wonderful to have this blessing each week, especially since we don’t have a garden this year. We have been careful to be sure that it doesn’t go to waste. We have canned dill pickles, made salsa, made our favorite fun appetizer of tomato, basil, and mozzarella cheese (the cheese is homemade from the goats’ milk), made many veggie side dishes and salads for our dinners, dried herbs so we have them to use all winter, and are dabbling in fermenting summer squash, zucchini, and cucumbers. It feels amazing to get to enjoy the blessing of fresh garden produce even though we can’t have a garden right now.
Our sauerkraut finished up its fermentation this week. It turned out SO delicious. We had a meal of sausage and sauerkraut, and then put the rest in the refrigerator to use over the coming weeks. We are going to start another batch this week. We all got a stomach bug and it wiped out our digestive systems, so we are trying to get as much good bacteria back in and flourishing as we can. We continue to make smoothies with our kefir as well.
As I said above, we have been trying our hand at fermenting cucumbers, zucchini, and summer squash. I tried two different recipes, one molded, and the other was too salty. So this week I reset and tried a recipe that is somewhat in between the two as far as salt-level goes. We will see how they turn out. A friend also gave us a scoby, so we are trying our hand at making kombucha for the first time. A lot of fermenting going on…both things we have done before and things we have never tried before.
Some of the people in our family have seasonal allergies. They have been much worse this year. Not sure if it is the new location, or what. They were using the herbal allergy glycerite I make and have quickly used it up, so this last week I made a new batch. They are going through it so fast that I will be making another batch this coming week so we have plenty to get through the season.
As always, we have been making all the fresh, raw milk into dairy products. We make goat’s milk mozzarella every week, and the last few weeks it has also been a tradition to make ice cream so that we can have a special treat in the very hot summer temps. Additionally, we made queso blanco this week.
We have continued to just freeze the sheep milk because I haven’t figured out yet how I will be making hard, aged cheeses in our new kitchen. The way I used to make them was to heat the milk by setting the pot in hot water in the sink. So that is the method that has been successful for me over the years. The new house has a tiny sink and the cheese pot doesn’t fit in it. So we have been watching for a new (used) sink at ReStore and online so we can replace this one.