At the beginning of the summer there are strawberries, and then I usually can pick all the raspberries I want to eat or preserve, and then blueberries. By the end of August I have to buy berries again (saving what's in the freezer for winter). I really savor these, knowing that the season will be over soon...
I'm still experimenting with not eating much wheat and less dairy. It's been fun trying new foods or using foods in new ways. The pancakes were made with oat flour (Washington flour), an egg from Chattanooga, almond milk that I made and baking powder.
I've been experimenting with pizza crusts too. Topped with homemade roasted vegetable sauce, zucchini, onions,peppers, roasted corn and homemade ricotta type cheese.
I make a farm style cheese about every other week. I'm not very exact about it. Just bring what milk I have to an almost boil and then start adding vinegar a tablespoon or so at a time until it curdles. I then strain the curds from the whey. Sometimes I press the curds into a jar to mold it, other times I take a fork and stir it up a bit. Sometimes it gets stringy while I'm cooking it so I knead it a bit after I strain the whey off; that makes it mozzarella-like. It's really easy, really....
I like that it's not quite exact.
Mint ice cream
Although this batch of ice cream was made with a bit of sugar, I've been experimenting with sweetening with agave, honey and brown rice syrup. All seem to work well in ice cream. If I'd made this with honey I would be able to say it was 100% local. For flavoring I steeped the cream/milk mixture with mint from the garden. I'll be making more.
The chocolate sauce is made with agave and cocoa powder and is definitely going to be made again too. I found the recipe in Raw Energy by Stephanie Tourles.
Now it's dinner time...time to go play in the kitchen some more! Some kind of salad I think.