My ministry of cooking, canning, growing, and sharing!

My ministry of cooking, canning, growing, and sharing!

Three years ago we bought a small farm with ten acres. The property had a mucky creek on the South side that was covered in raspberry brambles and poison ivy. The back six acres were so overgrown that I couldn't make it half way through the first pasture. There was mud, 10 foot tall weeds, about ten million ground hogs, and a house with "fabulous" 80's wall paper on EVERY surface. I looked at this property and my mind was spinning with possibilities of what I could grow, raise, and even forage off this little plot of land. My husbands mind, who was standing in nearly the exact same spot, was spinning with the thought of how much work he had ahead of him.

From my Farm to my Kitchen is a way for me to share my stories, recipes, failures, and successes. It is a way for me to tell you how sharing with others has opened the flood gates for abundant blessings, new friendships, and great lessons.

We have fought to "take back" parts of our property that had been swallowed by willows and scrub trees. My husband has suffered the wrath of the evil wood emperor, Sir Poison Ivy and our five children have worked tirelessly to help with chores like, "go get Mommy some basil" or I KNOW there's a Morel out there, GO FIND IT!

Please enjoy this glorious adventure with our family. Learn the lessons that I stumbled over, take the great recipes that I share and leave the miserable ones. I am hoping to write each day but you never know if the kitchen or the laundry monster will get me!!

Wednesday, October 13, 2010

Crème fraîche

Next to homemade mayonnaise, there is only one item that tempts me to the brink of obesity.  Crème Fraîche!!!  I first had it during a delightful French meal at a little Bistro in the Caribbean.  It was served with my potato and I couldn't find enough things to eat it with.  

For those of you who have NO IDEA what I am talking about, let me explain.  Crème fraîche is like the creamiest, most heavenly sour cream you've ever tasted.  

It is a little pricey and difficult to find in the States but really really simple to make.  Take a jar (any jar) and put 3 parts cream (heavy cream, natural cream) and 1 part buttermilk (live cultures please).  Set the jar on the counter (room temperature) for 24 hours.  Stir ONCE!  Place it in the fridge for 24 more and Whammo!!!!  Crème Fraîche!!!!

I cannot STRESS how delicious this is.  It is Fantastic with Chili, Tacos, or Potatoes.  Add a little honey and vanilla and it is AMAZING with strawberries or and other fresh fruit.  I've dipped sweet bread in it and even have trouble keeping an empty spoon out of it.

1 comment:

  1. I just mixed up my first batch! Now we are planning on homemade kielbasa and either pea soup or lentil soup! Hearty and satisfying!

    thanks for sharing! *heart*