Keepin' it real, my friends. This summer has been less than ideal farm living. I am finding myself equally horrified and fascinated every time I walk in this tangled mess of a garden.
Summer dinners at Devotion are inspired by whatever may be sitting on the kitchen counter after a day's harvest. Tonight we dined on big, super ripe blueberries right off the bushes. Later, we boiled pasta in seasoned vegetable broth and tossed it with garden fresh tomatoes and fresh mozzarella cheese. (We were all too lazy to go back out to the garden to grab the basil!)
A few years ago, I learned how to make fresh mozzarella from reading this blog. I highly recommend you giving it a try- amazing stuff! Making mozzarella cheese is fast, easy and kinda fun. I have incorporated it into a home school class with a dozen or more 4-14 year old students here at the farm, proving that culinary training or quiet, zen cheese making settings are not prerequisites. Rennet tablets (though I will use the Junket tablets from the grocery store if I am out of the other), citric acid (ok, I buy the big ol' 5lb bag because I use this stuff for all kinds of things but that's another post ;) and cheese salts can be purchased at specialty shops and online. I purchased mine through Amazon. (See links below.) I've found that I use quite a bit more rennet (up to one full tablet) than this blogger recommends and that adjustments need to be made with my technique/recipe every time I make cheese. The Granary here in Watkinsville, Georgia carries fresh, local milk that I've found works best for my cheese making needs. I have had a little success making cheese with milk bought from regular chain grocery stores; however, you will not get any curds using milk marked "ultra pasteurized". It is a futile and sad exercise. (Side note: this link to a recipe for ketchup is pretty awesome too from the Heart, Hands, Home blog site if you have more tomatoes than you can handle and kids that eat ketchup like it's their job ;)
Ahhh, summers are great....
Lots of love from our (tomato filled) kitchen to yours!
WORK WITH ME HERE.
Farm work (just like the housework) is never done. Here I will attempt to collect thoughts, recipes, tips and such on how best to "Do what you can, with what you have, where you are." -Theodore Roosevelt