Greetings blog readers,
For today’s brief post we wanted to share with you some of our recent home makings as home schoolers. With the recent installation of our neighbors 30‘x40’ heated greenhouse we’ve been invited to start this year’s crop months in advance of our usual date. We took the opportunity to start about 300 seeds for our first planting. We’ve planted everything from Pink Banana Squash, Lavender, Peppers, Beets, Corn, Cilantro, Bush Beans, Broccoli, Turnips and Onions galore. We hope to put up a lot of food this year and plan to experiment with seed saving for future plantings. The headlining photo shows a portion of our plantings with their labels. I should also add the incredible surprise to us all when on day 3 in the greenhouse our Arugula had shot up and grown more than a centimeter!
1/2 gallon whole milk- we use raw cow’s milk
16 oz. Greek Gods Plain Yogurt
12 oz. whipping cream
a bit of nutmeg
a bit of salt
Bring to a very slow simmer on the stove top. Stir gently and periodically just to ensure it isn’t burning. Simmer for 30sec to 1 minute, remove from heat and drain in cheese cloth. Hang up to dry for 24 hrs. over a bowl to catch the excess whey as it drains. Enjoy this easy treat!
Black Bean Fudge Cakes
These are a delicious, moist, gluten free, flour-less dessert. Use egg replacer to make non-dairy.
1x8’ square baking dish greased
1 oz. dark chocolate 70%+
1 1/2 c. soft black beans cooked and drained
1 egg white
2 tbsp. olive oil
1/4 c. heaped unsweetened cocoa powder
1tsp. baking powder
1 tsp. pure vanilla extract
1/4 c. unsweetened applesauce
1/2 c. raw organic honey
1/4-1/2 c. unsalted walnuts, chopped
Melt dark chocolate over low heat with 1tbsp of water mixed in.
Set walnuts aside.
Combine all other ingredients with the dark chocolate and process until smooth in a food processor.
Pour mixture into baking dish and sprinkle with walnuts.
Bake 20 minutes for ramekins or 30 minutes for baking dish.
Garnish with a dollop of Greek-style yogurt, if desired.
May be frozen and reheated.