We homeschool, we farm, and we EAT! Here's exactly what a week of farm meals looks like from the winter kitchen – breakfast, lunch, and dinner. Some are simple (for busy school days) and some are more elaborate (when I get a chance to play in the kitchen!). A lot of the recipes are on the blog and many more are available through our Cooking Community.
A few notes:
– The meat is raised here on the farm
– The milk and cream are from the dairy cow
– Most all the produce comes from our market garden
– Jam & jellies come from the root cellar
– Berries and some vegetables are preserved in the freezers
– I bake exclusively with Jovial foods einkorn flour (both all-purpose and whole grain) and all our breads are traditionally fermented with sourdough
– Our fish comes from Alaska Gold and is delivered monthly
Make sure to follow us on YouTube for weekly videos from the cottage.
This all looks so nutritious and delicious! We cook in a similar way and buy organic spelt and rye berries to grind fresh flour, but you are really peaking my interest here with the eikorn. I have done some reading and will give it a try. We also really need to increase our laying hens to keep up with our egg demand as a family. Thanks so much!