in my kitchen, around the farm

early July edition

Into every batch of ice cream - 12 duck egg yolks. It’s amazing how the most decadent and wondrous foods are exactly the ones that nourish us so deeply. Not quite the messaging most of us receive from the fake food panderers.

Whoa, Nelly! It’s been a veritable whirlwind of turbulent tasks for us bustling bees over the last couple of working weeks. How’s that for alliteration? All culminated with the arrival of the film crew early this past week. For a few days, we hosted some wildly talented fellas as they worked to tell our story in a way that I really believe will be something profoundly special. I’m so looking forward to seeing what comes from our time and conversations together. We were interviewed and filmed going about our days. I’m so grateful that they thought the things I find so sacred in my life, like the slowness of making butter, or a walk collecting wildflowers to leave with a prayer at my stone altar, were also things they found beautiful too. I’m looking forward to sharing what they create with you all when it’s ready.

After the crew left, Troy and I entered into our multi-day celebratory unwind from all of the hustling we had been doing. We made some delicious margaritas and toasted to a successful “fait accompli!” and then proceeded to luxuriate on our porch while we talked all about the things we experienced over the last few days. Then we sunned our buns. Then we jumped in a cold plunge. Then we ate steak dipped in marrow butter. Then we read. Then I made us some ice cream. Today, we are having homemade banana splits because it’s been years and because we’ve earned them.

A highlight of my week: a beautiful present all the way from California complete with bountiful treasures like hand written love notes, preserved lemons, dried herbs and shells and the artistic work of an obviously talented genius! Love in a box - how grand! xo

We are now into our full-time milkmaid gig. Sweet little Dolly is doing well and her mama, Jolene, is proving to be a wonderful mama and a generous milk cow. She is the benevolent contributor to our cream needs. What a gal. Butter making has officially kicked off, as has ice-cream making. I have one deep freeze compartment dedicated to butter, the other to ice cream. I hope to have them both completely full come November when the ‘year of eating solely off the farm’ commences. I need a catchier name for that. Any ideas?

Real buttermilk. The cultured remains of butter making. It’s a delight. I like to use it for buttermilk ice cream. I also freeze a fair bit and use it to braise meats, especially pork roasts.

Thus far I have made chocolate mint ice cream (with real garden mint, of course), brandied cherry ice cream (with two year old brandied cherries), milkweed ice cream (like eating a summer flower), and a vanilla bean laced with a burnt miso caramel. I used to make the burnt miso caramel for my kids when they were younger and they thought it was the best caramel this side of Mississippi. They were, and remain, correct. There are all sorts of copycat recipes for the burnt miso topping, but if you’re