I'm sitting here sipping on a mug of warm Happy Cow milk. Thinking about how I'm going to prepare that ground lamb I just bought. Maybe serve it with some of the Split Creek feta. And finish with some fudge. Mmmm. Fudge.
But I'm also wondering what you all are doing with your local food. What cooking ideas do you have to share?
Several people expressed interest in learning cooking techinques...we all have something to contribute...please share what you know.
Some of you bought things you might not normally buy because you're adventuring. What have you discovered?...any newfound likes?
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I'll start. Happy Cow milk is not homogenized. This means that the cream will separate from the milk. You have to shake the jug before you pour to distribute the milkfat evenly. (Manual homogenization!)
Well....So far we have only sampled the milk and the fudge and they both taste amazingly yummy!
We only bought a half gallon of the choc milk just to sample and my kids have almost polished it off in one day!!!! I'm having to cut them off at 2-3 cupfulls a serving. So to answer your question, it tastes fantastic!
I'm busy planning menus for the coming week and anxious to try some local, grass-fed meats.
I've said it before, but Thanks so much for all the effort that you are putting in to make it so convenient for all of us to eat local!
Last night we cooked the ground emu meat that Christy had given us to try. I searched online for a good recipe and found one for Emu Stuffed Peppers, and that's what we prepared. We had invited my brother-in-law to dine with us, and all three of us enjoyed the stuffed peppers! The emu was great!
We plan to order more ground emu meat when it's available on subsequent farm runs. Since emu is very low in fat content, a relatively low cooking temperature is recommended. I'm wondering whether an emu roast would cook up well as a pot roast in my crock pot? Something to try!
If anyone would like to have the Emu Stuffed Peppers recipe, please let me know and I'll email it to you.
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