Asian pear, broccoli, young chard, kohlrabi
carrots, Gala apples, grass fed cheddar cheese
Last night we had our week 9 meal (has it been 9 weeks already?). I decided to make a cheese souffle with a side of steamed broccoli and a salad of young chard and sliced kohlrabi for me and just a little lettuce from the cold frame for the kids. My kids will eat salad but with no dressing. Blah I say, but at least they are eating the greens.
The souffle was made with milk, eggs, butter from South Mountain Creamery and I used the cheese from the farmer's market. It's from Clear Spring Creamery in Clear Spring, MD. Cheese from grass fed cows is definitely an acquired taste so I prefer to use it in cooking instead of eating it out of hand.
Souffle, ready for the oven
Fresh from the oven
Young chard with sliced raw kohlrabi - dressed with vinaigrette
Lettuce from the cold frame
Souffle and broccoli
Next week - PORK! My heritage hog (Tamworth) is scheduled to be delivered on Saturday. Farmer Allan asked me if I wanted the rendered lard or did I want to donate it to his chickens. The chickens are getting a feast since I can't possibly make enough pies to use up that much lard. Plus, in my annual checkup this week, my bad cholesterol has gone up 30 points since last year - could it be the pork? Or the delicious cheese I love? In any case, the pig is coming so I will need to start exercising more to make up for the bacon and sausage I will be eating. Maybe I'll make S eat more of it than me. I told him he needs to stop participating in these loner sports (biking) and help me out with exercising together. He was not sympathetic to my plight.