”The quality of our food determines in large part the quality of our lives. And the quality of what we eat is determined by every step that goes into production and processing – the feeding of the animals, care of the soil, preservation, storage and even cooking methods.”
Weston A. Price (Nutrition and Physical Degeneration)
Yesterday, I made a batch of butter using the spring grass milk I picked up from a local farm. This time of year it’s always amazing to note how yellow the cream starts to get. In the winter, you can see the cream line in the milk, but this time of year it’s like night and day. The milk is white and the cream is a vibrant yellow. This yellow cream makes the most beautifully yellow butter. You can see the nourishment as you’re rinsing it.
The cream is so yellow because the cows are eating the lush spring grass. Our farmer pastures her cows, they’re 100% grass fed. The results are easy to see and taste. While winter milk is still much tastier than store bought milk, spring milk is out of this world in creaminess and sweetness.
There’s nothing I love more than freshly made butter slathered on a piece of homemade sourdough bread. Life is certainly good this morning here at Chiot’s Run!
What delicious seasonal foods are you enjoying this week?Filed under Quote | Comments (15)