Simple Food

With the last few days being rainy and cool, I reflected on the simple food I prepare for my family.

One night we had quiche for supper.  I was so happy a couple of years ago, to finally find a simple pie crust recipe that is easy to roll out.  It is from The Amish Cook.

Never-Fail Pie Crust

2 cups flour (all whole wheat or half white, half wheat)

3/4 t. salt

 2/3 cup lard or butter

2 t apple cider vinegar

1 egg

3 1/2 T. ice water

In a mixing bowl, combine the flour and salt.  Cut in the lard or butter with a pastry blender until the mixutre is uniform.  In a separate bowl (I just use the same bowl to have less dishes to wash...) blend the vinegar, egg, and water.  Make a well in the center of the flour mixture, pour the vinegar mixture into the well, and stir until blended.  Work the dough into a ball.  Divide this ball into two.  For each pie crust, press one ball into a flat circle and roll into 1/8" thick.

With some local spinach, our onions and garlic, our hen's eggs, and some cheese, quiche is a satisfying meal.

Another evening, I made soup on the woodstove and baked some muffins and biscuits to go with it.

Carrots, Onions, Rice and Local Pasture Raised Sausage

I am looking forward to our meals transitioning to reflect the offerings of spring very soon.

What are you eating?

Warm wishes,

Tonya

Thankful for Some Green

Not outside... we are still thigh-high in the white stuff.

but some green that came in the mail.

Our seed order which gives us much to look forward to and this wonderful book which I can sit inside by the woodstove to read because it really still is winter outside.

Warm wishes,

Tonya

Rhubarb Sauce

This sauce is a bit tart but oh so yummy on cakes and pancakes.

Cut up the rhubarb into 1/2 inch slices or so.

~Sarah chopping the rhubarb.~

We ended up with about 5 cups of sliced rhubarb. Place in saucepan and add 3 T. honey and 3 T. sugar. (We had brown sugar.) Cook over medium heat, when it starts boiling, turn it down low and take the cover off to let some of the water cook off. (You don't need to add any water.)

~I pour it into a canning jar and store in the refrigerator just like I would applesauce.~

That's it. So simple and so yummy!

What are you harvesting and cooking or baking from what is available now?

Warm wishes, Tonya