hizgeorgiapeach
Posts: 1672
Status: offline
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I'm lucky about that in some ways, suhlut - I live in the heartland, and pretty much Everything is grown somewhere in this state. All sorts of veggies and fruits. Wheat, Corn, Oats, Barley, Rye - even Quinoa and Spelt for those who want other varients on the grain front (though they're harder to find unless you know who to talk to or happen to have space to grow your own lol.) I get dairy - milk, farm fresh free range eggs (Chicken, Goose, and Quail), cream, butter both salted and unsalted, buttermilk that's actual butter byproduct rather than cultured, and a whole slew of different types of cheeses from local producers. Meat? Beef, Chicken, Pork, Lamb, Goat, Buffalo, Duck, Goose and Turkey - all free range - along with great hunting for Deer, Quail, and Pheasant. I even buy various ingredients for my soaping business from the same local producers - buffalo and beef tallows, goat's milk, whole cow's cream - I ended up developing one of my best selling recipes based strictly on ingredients that I can buy from local producers instead of having to have things shipped here. Now that I've finally gotten enough done around my place to start working on the various landscaping projects - a greenhouse is going in the back yard. It'll be great for starting plants during the very early spring, and for growing potted veggies all year round in a place that the dogs (and Birds!) can't get to. For those who've been having to forgo tomatoes due to the whole salmonella thing - neener neener neener, I haven't had to. Breakfasts at my place typically consist of locally produced pork sage sausage, free range eggs, whole wheat bread with sweet cream butter and homemade apple or pumpkin butter, and free trade coffee with locally produced honey and fresh whole cream. I've gotten so addicted to the fresh cream for my coffee in the morning that it's becoming increasingly difficult to tolerate the taste of powdered creamer substitutes and such when I run out a day or two prior to the next coop delivery day! (Pathetic, I know.) Whole cream will freeze, as will homogenized cow's milk, and so will goat's milk. Homogenized milk will seperate a bit when it thaws, but it's still ok - it's simply a bit skim afterwards. Since goat's milk is naturally homogenized, it doesn't tend to do that as badly as cow's milk. Butter will freeze just fine. Most cheeses will (though they have to be Really well sealed, cause they tend to pick up odors/flavors both easily and quickly.) Wheat berries and whole wheat flour, along with Bulgar Wheat, keep very well as long as they're stored properly in a draft free cool place and the container has a good seal.
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Rhi Light travels faster than sound, which is why some people appear bright until you hear them speak. Essential Scentsations
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