Something new, just a few.

(1) Mead is a fermented alcohol made with honey, water and yeast. Made some with sage flowers a few weeks ago in a 5 gallon carboy.

(2) Many people have no idea about garlic scapes. I felt stuck on repeat at the farmers market a few weeks ago answering the questions: “Oh! What are these? How do you cook them?” So, world of blog readers here you go. A garlic scape is the prepubescent flower of a garlic plant. It must be cut off before going to bloom or else the garlic cloves in the ground will not form properly. They become tender when you cook them and have a delicate garlic flavor. They can be cooked in a variety of ways: grilled garlic scapes, sauteed garlic scapes, garlic scape pesto, garlic scape garnish, garlic scape pizza topping. . . yes, quite versatile! And if you’re feeling like you may have a vampire on your tail they also make for one beautiful necklace.

(3) Cows need to be milked 2xs a day- every 12 hours. This beauty from the Coffelts Farm gives about 4 gallons per milking. Watching her be milked reinforced my awareness of where food comes from. I hesitated to enjoy drinking it. The fact that this warm milkiness  was squeezed out of the interior walls of this huge creature just blows my mind. Here are some close ups to reconnect you with the orgins of milk.