I see a problem here. No local oats, I haven't found local wheat or cornmeal. I could grind rice and toast it and make rice cereal... Naw. We will just have a brunch boogaloo full of rice, onions, summer squash, and eggs. Chopped tomato and Loleta Jalapeno Jack cheese on top, seasoned with herbs and "Ha-basco" Clendenen's cider on the side. However, I am getting tired of eggs & vegies. I will have to find time to make some yogurt soon. I'll pencil it in - Hah!
We are glad it is the Labor Day holiday,' we're moving rather slow and want to play catch - up today. Watering, tending critters, and checking messages, mail and garden. We stack more wood in the woodshed and then pick pears.
The ravens have been knocking our Red Bartletts out of the tree, and the green Bartletts are starting to fall on their own. Closer inspection shows them ready to pick and there are lots of them. And how!
After harvesting, sharing, eating, and throwing raven punctured pears to the chickens, we still have 4 lugs and 3 baskets of pears. Soon to be on the menu, I think!All afternoon there's been stew cooking in the solar oven. When work is done, so is dinner! I pick a few ears of corn and some blackberries and we have an early supper of local range-fed beef, carrot, onion, pepper, garlic & summer squash stew, with a slice of Brio olive bread and corn on the cob. I use no butter or salt on any of this. Olive oil and herbs are the seasoning components, my Meat Treat blend in particular, as well as a shot of the red table wine as the liquid. To drink we have water and some of the Elk Prairie Pinot. Not bad.
And the blackberries? I take the last of our crop of small but delicious peaches, slice them, and cook them slightly with the blackberries and a bit of local honey to make a fine dessert with a bit of Humboldt Creamery cream or 1/2 & 1/2.
Delectable end to the day. Now I have to start thinking about pear recipes. Hmmmmmmmm...
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