unbearable sparseness of winter

Sounds so depressing, eh?

It's just so sad to go into our farmstand and see only fresh made cheese, yogurt and garlic. Rarely a few half dozen eggs show up.  All the farm baskets on the shelves are lonely for the abundance of spring and summer to fill them to overflowing.
On the other hand, I get to enjoy the sweet structure of the farmstand we built from pallets and other found, scavenged and gifted materials. Kind of like enjoying the "bones" of the winter landscape.

So what can one do with garlic and cheese? hmmmm.... well, you could take a whole head or two of garlic, drizzle just a teensy bit of olive oil over it, roast the garlic head until it's nice and squishy at 350'. Take it out of the oven and wait until it's cool enough to handle, then squeeze all that garlicky goodness into a bowl.  Add some fresh goat cheese and mash it all together and spread on just about anything. Baked potato, mashed potatoes, bread, crackers, celery, a dollop on salad with roasted beets and toasted hazelnuts. Oh, I can barely wait until we pull beets again!

I have been planning the garden with Jen Coe and believe it or not, we're going to start seeding some very early greens this week in our green house. On heat, with lights, oh my!  We'll see how the experiment goes. If it goes well, you will be the beneficiaries of tasty green surprises!

All of this is to say there IS fresh yogurt  and cheese in the farmstand now.  There is also garlic in baskets on the wall.

Slogging and mucking into the new year,
Karen