November Mustard and Cheese Wraps

The horrible, hot humid weather lasted so long this year. Still, it was startling to see how quickly Autumn took over, greying the skies and laying the tall grasses of summer flat against the ground overnight.  The bright early fall wildflowers are replaced by pale late blooming ones, and the honeysuckle vines are empty and…

All-Raw Eggnog

There was a raccoon raid on the chicken coop last night. We had seen the scoundrel lurking around the barn earlier in the evening,  and in retrospect we should have dispatched him then.  But everyone was tired and chilled, and Ethan felt really ill.  Much later,  long after the restless teenager had ceased to flick…

Grain-free Cookies N’ Cream Ice Cream Cups

This is the next instalment of Frozen Summer Treat Goodness Experiments that have been going on in the kitchen lately! The cows have been eating bales of just-cut oat hay that smells like oat porridge with honey, and the cream line on the milk has been increasing – the top shelf of the fridge is…

Natural Cheesemaking: Fromage de Chevre and Creme Fraiche

We have been making a lot of cheese lately – both fresh, cultured cheeses and fresh renneted cheeses (we have no cheese cave to age them).  For years I have wanted to be more serious about dairying, but when I looked at cheesemaking books, I felt intimidated and unhappy about all the additives and delicate…

The Evolution Of Butter

Butter is something I’m passionate about.  I’ve always loved butter.  Even when I was trying to be vegan in high school, I liked fake butter.  Then, when I returned to the real thing, it was like being reunited with Truth, an experience of tasteful clarity that lightening-bolted Earth Balance off my grocery list for good….