Quote of the Day: Weston A Price
‎”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)
I agree. We have our own milk cow – a Jersey named Molly, and her milk and cream is like night and day from the junk you buy at the grocery store. We had our first salad from our garden yesterday. It was soooo good. I will not buy veggies from the grocery store and we do not have any good farmer’s markets around here so we eat the veggies we can grow.
to Kay's comment
I am going to pick some salad greens this weekend. My rhubarb is also ready,but I can’t decide what I want to make with it.
to kathi Cook's comment
Artichokes & boysenberries.
to Maybelline's comment
I remember one summer many years ago when my sister had a cow and we would both make butter and ice cream with that heavenly top cream. Homemade butter on sourdough toast is definitely heaven.
to Ann's comment
Rhubarb rhubarb rhubarb YUM.
Rhubarb was a vegetable unknown to me before moving here, but MAN, do I love it. The MiL makes something called rhubarb pudding (pudding in the British sense, I think, not like milky pudding) that is my favorite non-chocolate dessert ever.
Also, the acidity of rhubarb makes it the perfect stand-in for citrus in cocktails. Gin, rhubarb syrup, and seltzer? Yup. Winner.
to kristin @ going country's comment
Oh, that homegrown buttered slice of toast in your first photo looks sooo yummy…here in my neighborhood in the Northwest, we are enjoying the first of the asparagus, lots of salad greens, nettles, rhubarb and spring mushrooms!
We also just finished the first steamer clam dig of the season! :) I bet your butter would take those babies over the top!!
to Chris's comment
Homemade whipped cream rolled in a crepe drizzled over with strawberry puree :)
to Kendra's comment
MMMM, sounds wonderful. I’ll definitely be making that when the strawberries are in season!
to Susy's comment
I am eating homemade sourdough slathered in raw organic butter wnad honey as I type this but we’re heading into winter here in Victoria Australia so our veggie patch is forming cauli and broc heads, sprouting up garlic and onions, dropping the last of its leaves and preparing to bunker down for the next few months.
to Jessie – Rabid Little Hippy's comment
Went to the farmers market yesterday. Picked up a pint of the first strawberries of the year. And also purchased a pound of new red potatoes. I can’t wait for my own potatoes to be ready. Have you planted your potatoes yet?
to Lexa's comment
I haven’t planted my potatoes yet. Typically I wait until after the first of June to miss the lifecycle of the potato beetle.
to Susy's comment
Susy~would planting potatoes in KY in June work….do you think? This is the first time in ages I have not planted on the Ides of March….it was just too wet….So I was thinking a fall crop…but if I planted in June….they would be ready in September…..October? I would certainly love to miss the beetles from now on!
We are eating radishes and their tops here….sauteed in olive oil with garlic….salt and pepper….delicious…..Radishes were the one vegetable this year I going to force myself to like because of all of its nutrients…..
Rhubarb…cilantro….mint….strawberries are coming on…as are the peas and chards.
to amy's comment
i’ve been eating strawberries crazily and this week we just started getting peaches and they are wonderful
blessings
~*~
to laura's comment
looks scrumptious! Wish I wasn’t gluten intolerant. We just started harvesting our lettuce and chard for salads with onions and radishes this week. The rhubarb has been cut and frozen until I can get something made with it. I would like to make strawberry-rhubarb jam this year. I’m still listening to previous podcasts. Have you done one on making butter?
to Amy S's comment
Looks and sounds delicious!
to Sierra N Hampl's comment