Monday, April 7, 2014

Feeding Our Families :: April

Oh I am so happy to be here in this new month - April - sharing with all of the other inspiring women a little bit more about how we feed our families.

Since last month there have been two new additions to our regular food offerings.  

The first is the abundance of eggs, including one little green egg every other day from our little duck.

Here is my favorite simple and quick egg recipe that I cut out of the Burlington Free Press last April and have made many, many times since.

Impossible Spring Quiche
A couple of anything you fancy for filling:  Such as scallions, ham, goat cheese, spinach, etc...
1/4 c melted butter
1 c. milk
3 eggs (I actually use 5 - 6)
1/2 c. flour
3/4 t. baking powder
1/8 t. salt
pepper to taste
(I also add various seasonings depending on my mood.)

1.  Preheat oven to 375 and lightly butter a 9" pie plate.  Slice and chop your fillings and scatter evenly in the prepared pie plate.  (Sometimes I just slice cheese and put on bottom of pan and serve with a salad or grilled veggies.)
2.  Whisk melted butter, milk and eggs, baking powder and salt.  Season with seasonings.
3.  Pour batter over fillings and bake 30 minutes.

The other new addition to my food routines is making butter.  I am in the process of working reversing my tooth decay that has been going on for nearly 15 years or longer perhaps, following the findings and research of Weston Price.  So one of the important things to do is to eat butter from pasture raised cows.  Of course this time of the year it is nearly impossible unless we had our own cow and made and froze butter all spring/summer/fall.  But we don't.  So the next best thing for me to do is buy cream from Butterworks Farm which happens to be located just miles from our home.   While the cows are certainly not out on pasture yet, they are at least not fed grains and the hay/silage they eat is from organic, mineral rich soils. (at least that is the what the farm is always working towards).  

Making butter is fun and actually quite fast in small batches.  The picture above shows the butter I made next to a piece of store bought butter.  

Please visit the others joining in ~

Renee, from Heirloom Seasons.
Melody, from Bespoke
Jules, from A Little Crafty Nest
Taisa, from Small Wonders
Sarah, from Our Island Home
Mel from Our Ash Grove
Heather, from Shivaya Naturals


  1. Tonya, I do so love Nourishing Traditions! And we have made butter here a few times, too. I had my kids roll a mason jar filled with milk, back and forth, on a quilt. I think it was the best-tasting, most hard-earned few tablespoons of butter we've ever had. We usually drink raw goat milk which doesn't make butter easily, but the cream cheese is amazing! And eggs...yes, quiche made from our own homegrown eggs is delicious. But duck eggs! How fun!!!
    xo Jules

  2. Beautiful eggs and butter! Just beautiful.
    Makes the finished dish so much better, doesn't it?

  3. Eggs & good for you! Hope you are successful with your teeth. I've heard great things from others who've tried this. Thanks for sharing the impossible quiche recipe. We raise hens and always have an abundance of eggs...

  4. I made your quiche recipe last night using up some tomatoes and adding baby spinach, green onions and goat cheese. It was delicious served with some sautéed broccolini. Thanks for reminding me to try it for dinner.

  5. It still makes my mind spin that cows in America aren't pasture grazed. For years I saw the phrase "pasture-fed beef" and didn't know what it meant - it was like trying to describe water to a fish. In my country, all cattle are pasture grazed. Anything else seems bizarre. To think that it's almost impossible for you to buy butter from naturally grazing cows ... wow. I can't get my head around it. Alas, there is a small number of farmers here who are moving cows indoors, to their shame.

  6. Our hens are laying so many eggs right now! Thank you for sharing these recipes Tonya!