Scrambled

It has been hot. Simple and quick meals are in order. This can work for breakfast, lunch, or dinner. Most of the ingredients are local as well. 

I went to the farm stand today and the only eggs they had left were 4 turkey eggs. I thought they would be interesting to try. I picked some lambs quarters, basil, sage, rosemary, chives, and one pea. I sautéed all of that in butter with green onions and young garlic that I had chopped and frozen. Then I added salt, pepper, and some local raw milk cheddar cheese. I toasted some new to me gluten free bread and then rubbed it with garlic and a little butter. Added some fruit (local strawberries) to the mix and it was a yummy, healthy 5-10 minute meal. 

Homemade Butter!

When I was in Kindergarten, I remember Mrs. Lively taking us all into the kitchen one day, giving us a container with a milky substance in it, and telling us to shake it. And, shake it some more. And, more.
Then, all of a sudden the milky substance became clear-ish, and there was a lump in that container.
I re-lived that experience today, almost 20 years later.
Here is my lump:

All it took was a little heavy cream, a clean canning jar, and about 20 minutes of shaking.
Once it separated into butter and the (real) buttermilk, I poured the buttermilk into the bread dough I was starting, and rinsed the butter blob in cool water until it ran clear. Then, I put it in my butter dish and sprinkled it with sea salt. Now I'm just waiting for my bread to finish rising and bake so this beautiful butter can be enjoyed slathered on a warm, fresh piece of bread. Yum!

In the process of making the butter, it first turned to whip cream, and I don't think I will ever use a machine to make whipped cream again! It's just too much fun to shake it, and the clean up is easier, in my opinion.

Now, I just have to get my hands on some of the rich, yellow colored local cream from the dairy down the road and try this again...