Spring is all about beginnings. Sure, in January there was the New Year, when the calendar made it’s claims, of starting over and all that. All very well and good. The white grids with the numbered squares have had their say.
But now the earth is speaking, in a language more flowery, and somehow more convincing, than the calendar. She is pouring everything she has into beginning again, as she does every season, in the bursting mass of blossoms and unfurling shoots, spotted fawns and clumsy baby birds. We may (or may not) be done with rain, we may (or may not) be ready for spring, but here she comes anyway, barreling around the corner of a windy road, with flowers trailing behind her.
It’s morning in the mountains. It’s time to begin again. It’s time…for breakfast.
Here’s a treat for a lazy Sunday morning. This sausage is the anchor of a perfect breakfast; mildly sweet and subtly sagey, with hints of black pepper and mustard. While it can easily be stuffed into sheep casings, it’s even easier to form it into patties, and just as delicious. Serve it like a tiny sausage slider, sandwiched with egg and toast. Or more simply, alongside fresh eggs and OJ. Classic!
Crumpets are a great deal. For one thing, if you’re feeding a sourdough starter, but not baking all the time, something must be done with the excess starter. Many recipes advise throwing out portions of the starter, but that’s just plain ridiculous, because there are so many delicious things to be done with it. Pancakes, crackers, noodles…and crumpets!
Greek Yogurt is the cool kid in the fridge, thick and creamy, at home in sweet and savory applications. There’s so many brands and flavors to choose from, and each one seems to have it’s own unique texture and consistency. Which is best? For those of us making yogurt at home, the choices are no less numerous.
Last year, we enjoyed a long-running series with the Santa Cruz Farmer’s Market, where we taught classes at several of their locations on a wide range of traditional-food subjects. We’re excited to be working with them again this year, though the format will take a slightly different shape. It’s still in the planning stages, but those of you that are looking forward to another year of meeting us at the markets will not be disappointed.
We’re finishing up our winter series of Mountain Feed classes, which we have been holding at the Alba School house, and after that we’re going to take a breath to regroup and do some planning. See our events and workshops page for the schedule of remaining Winter and Spring classes!
What kinds of classes would you like to see us offer in the year ahead? Let us know.
Our ears are always open, but now is an especially good time to chime in, if you have something that you’d particularly like to see. Shoot us a message!
Like the leftovers in the fridge, that sometimes lead to the most delicious, creative meals, we hope that the Homestead Review is a place to combine many different elements into new and delicious arrangements. We’ll be continuing to evolve and grow this and other elements of the website as the months pass, and look forward to discovering, and rediscovering, the best of the past, the present, and the future with you. In the spirit of new growth and old traditions, we proudly present the second installment of The Homestead Review.
Featured in the About Greek Yogurt & Beyond article from this month's journal, the Euro-Cuisine is one of our favorite pieces of yogurt making equipment! You can prepare Greek yogurt dishes quickly and easily. The unique strainer kit transforms up to 2 quarts of ordinary yogurt into thick, creamy Greek yogurt in a matter of hours - all inside your refrigerator. It can also be used to make delicious dips, spreads and soft cheeses - look for more recipes down the road that use the Euro-Cuisine!
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.