Dark Days are over and spring planting is just about done. Now I can finally focus on things like tax returns and spring cleaning…
I know I said this last week but I think I cooked even less this week between my garden time and Easter. I managed to squeeze in a pizza from Azure hard white wheat, Rumiano feta from California, basil pesto, dried tomatoes and caramelized onion all from my garden and subsequent freezer. It’s so nice having some spring greens for salad again!
Of course we’ve been eating too much bacon from our Ebey Farm pig that we smoked in week 19. But really, can there be such a thing as too much bacon? Before I could get my camera there was only one piece left.
I finally finished slicing and freezing the last of the maple cured ham. My friend Mike wanted to cure and smoke it for us and with a smoker full of bacon I agreed. It came out great and I’ll be putting up his guest post on it this week. I made fettuccine carbonara with it and completely forgot to take a picture. I used Azure Standard dried fettuccine, Golden Glen cream and backyard eggs. The parmesan was Rumiano from California.
As always, 2 loaves of sandwich bread made from Bluebird Grains hard red winter wheat and Lentz spelt.
More of our smoked pork in the guise of sammies. I cured and smoked the loin rather than leave it as pork chops and it makes a darn fine lunch meat substitute. The buns are from Bluebird Grains hard red wheat, the barbecue sauce is homemade and the carrots are our overwintered ones. The cabbage is from Nash’s and it’s actually been in my fridge for many months now…
Next week: Spring!
It is indeed a busy time of year. The pull of the outdoors is strong and the first green’s of the year really wets the appetite for more!
The pork looks just beautiful.
Thanks KFG – I’m taking a break from meat this week now!
That whole wheat bread looks so good, no holes and yet it has risen so nice, that’s not easy to accomplish with whole wheat.
Sense, I actually overproofed it a little, I prefer it denser. If you click on bread category you’ll find the recipe. It’s really easy actually to get soft whole wheat bread, you just need to soak the dough overnight which reduces the phytic acid in the grains. My problem is that it’s so soft it’s like wonder bread, even the second day. I try to keep it on the dense side so it holds up well as a sandwich.