March was a bit of a whirlwind month – hectic and busy. From organizing a conference and farm-to-table dinner, to moving across town the very same week (I can’t wait to show you pictures of my kitchen. It’s a teeny space that’ll give you a lot of confidence in your own kitchen.) Oh yes! And the site went down a few weeks ago and, due to corrupted backups, I had to rebuild most of the content manually – we weren’t able to recover comments from August 2010 to March of 2012, so you’ll just have to be extra vocal. Now, the days we spent rebuilding everything certainly were a headache.
April doesn’t look like it’ll be much different: still more meetings (this time on the farm bill), a long road trip and several farm tours are planned for the month. But fresh cow’s milk, cream and our veggie CSA will finally be available again.
As I do every month, I thought I’d share with you the highlights of the month. Share yours with me too.
the highlights of my march
- Marilyn Monroe’s take on How to Stay in Shape (hint: there’s whole milk, eggs, liver, lamb, carrots and ice cream).
- Asparagus is here! And I’ve been making gallon upon gallon of my favorite asparagus soup.
- Reading up on the Art of Charcuterie. Liverwurst is first on my list followed by Spanish-style chorizo.
- Spending a ridiculous amount of time on pinterest.
- Picking up a jar of Manuka Honey which fixed my little boy’s persistent cough in one dose. It’s expensive, but we use it like medicine – sparingly and with purpose.
- Running through more applications for our farmers market.
- Seeing are garden beds begin to thaw after the winter’s snow.
- This free garden-planning software / community.
- This charming, low-space take on herb gardens.
- We’ll probably be making a few batch’s of Bieler’s broth.
- These nourishing herbal infusions.
- And, of course, I’m a bit disturbed by the plight of heritage breed hogs in Michigan.
- Picking up a new lens so that I can take more gorgeous photos (farm pics and landscapes) for you.
- Pursuing home cheesemaking again.
- For which I can’t wait to get my hands on Artisan Cheesemaking.