Seasonal Menu – Late Winter/Early Spring

Lord amighty I’m getting later and later with this post every week!  Last week here was the lineup:

  •  Whole wheat donuts fried in coconut oil
  • Pickled Beets done with my whey
  • Home corned beef made from Thundering Hooves brisket, cabbage, turnips, rutabagas and parsnips from Nash’s Organic, Potatoes from Eastern Washington
  • Goat cheese pizza with sundried tomatoes, goat cheese made from St. John’s Creamery milk
  • Homemade vanilla ice cream with eggs from Bio Cento Farm and milk from Dungeness Valley Creamery
  • Cajeta made from St. John’s goat milk and organic cane sugar, simmered for 3 1/2 hours until thick and rich and unbelievably decadent
  • Chocolate sauce for the ice cream and subsequent candy with the extra made by melting cocoa powder, coconut oil and maple syrup together
  • Cream of celeriac soup – celeriac from Full Circle Farm
  • Orange muffins made with my orange marmalade
  • Bolognese from Thundering Hooves ground beef, with the last of the store-bought dried fettucini
  • Saurkraut from Nash’s cabbage
  • My first dabble at cereal in the dehydrator – soaked oats, coconut flakes, apples from Tonnamaker Hill Farm, dried cranberries, sea salt, maple syrup and cocoa powder.  I’ll be tweaking that this week.
  • Bread, pancakes, cinnamon breadsticks and honey butter
  • Mesclun and mustard green salads from Rockridge Orchard greens
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