Simple bites for the morning or midnight, as a main dish or snack, inspired by our farm, cows, and of course their milk. 


homemade curry powder

4 T turmeric 

3 T cumin

2 T coriander 

2 T cardamon 

1 T brown mustard seeds

1 T crushed red pepper flakes

2 tsp salt  

1 tsp cinnamon 


spice ratio for one batch of soup

2 tsp turmeric 

1 1/2 tsp cumin

1 tsp coriander 

1 tsp cardamon 

1/2 tsp brown mustard seeds

1/2 tsp crushed red pepper flakes

dash of salt, then salt to taste 

dash cinnamon 

1 onion diced

3 cloves garlic minced

1 inch ginger peeled and minced 

2-3 serrano pepper diced


2 T of homemade curry powder or refer to ratio-ed spices

1 T garam masala 


1/4 cup vinegar or vodka 

1/4 cup butter


3-4 cups squash {medium squash} peeled and diced into 1/2” cubes 

1 cup lentils 

2 cups buttermilk 

2 cups water  


prepare and set aside the onion, garlic, ginger, serrano peppers, and squash

mix up homemade curry powder or spices

toss onions into pot to dry cook for about 5 minutes on medium high

add the garlic, ginger, and peppers and cook till the onions just begin to brown, 3 minutes 

add squash and sprinkle in spices

allow to cook for 2 minutes 

stir in the vinegar/vodka to release stuck on spices

add the butter turning the heat down to medium

let the squash soften while the alcohol cooks off, about 5 minutes {a little water may be needed to avoid too much sticking}

stir in the buttermilk, lentils and water

let it all come to a boil before you set the temp to low 

cover to cook for at least an hour 

like most curries, this dish is best made a day in advance, allowing time for the spices to marry

serve hot with naan or any fresh bread




saucepan with lid



fine-mesh metal strainer


cutting board 

two vessel to keep butter and buttermilk in

4 cups cream 

1/2 cup buttermilk 

salt {optional}


pour cream into saucepan slowly stirring and heating to 76’F 

remove from heat to stir in buttermilk then cover 

keep pot at room temp* {70’F} for 8-24 hours, allowing the cultures to set uncover the mixture, now crème fraîche, to begin whisking by hand* 

first your arm gets tired, then you will notice the mixture getting grainy like rice pudding, then it will break, meaning the butter {solid} will separate from the buttermilk {liquid}

once your butter has broke continue to beat at a slow pace till nearly all the butter, now intensely yellow in color, sticks around the whisk and there is about 2 cups of buttermilk

pour out buttermilk over a strainer into a jar to use for a multitude of uses, store in your fridge for about 2 weeks

now it is time to wash your butter to help release any excess buttermilk, there are two main ways this can be done:

  1. fill the saucepan halfway up with very cold water and slowly whisk or knead by hand 

    dump out cloudy water then whisk out remaining buttermilk

  1. place butter onto a cutting board in your sink

    with a light steady stream of very cold water hitting your cutting board, wash and knead your butter till no more cloudy buttermilk comes out

if desired, salt, then smear over just about everything 

keep in your fridge or a bit in your butter-bell for about a month



1 quart milk

1 cup brown sugar 

1/2 tsp baking soda 

1 T vanilla extract


pour milk and brown sugar into a heavy saucepan

bring to a boil stirring often

reduce heat to low, keeping at just a slow simmer 

mix in baking soda

cook uncovered for 2 hours, stirring occasionally {do not incorporate foam}

once the mixture has reduced to about a cup and sports a deep tone it is done 

stir in vanilla then remove from heat

strain through a cheesecloth and/or a fine mesh strainer

allow it to cool to room temperature then refrigerate

enjoy for the next month in your coffee, over ice cream, or simply on a spoon…



3/4 cup buttermilk 

1 cup fresh or frozen berries

1/2 frozen peeled banana (if fresh add ice) 

1 tsp cinnamon 

1 tsp turmeric


mix all ingredients in blender or using immersion blender till incorporated 

sip and feel the magic



1 1/2 cups flour 

1 1/2 cups flour {extra for dusting} 

2 tsp baking powder 

1/4 tsp salt 

2 T sugar 

2/3 cup milk {or our buttermilk}

1/4 cup herbed rose butter 

1 egg {or 2 T of milk}


mix flour, baking powder, salt and sugar

mix in milk and knead into ball

transer to floured surface

dust dough with flour 

gently knead then pat into 3/4 inch disk

cut scones by using a small cookie-cutter or teacup

knead scraps, press into disk, cut, repeat till all dough is used 

place scones on baking sheet

beat an egg {or use milk}, then brush onto scones 

bake for 12 minutes at 425, or till golden 

cool and enjoy with a cup of coffee, tea, or why not with a glass of rosé



12 oz fresh hot coffee

1 T coffee butter 

1 tsp Coconut oil 


{1 tsp vanilla}

{1 spoon honey}


brew coffee, put butter right into your cup

mix with an immersion blender or in a blender 

then smile, for all is right in the world when sipping buttered coffee 



1 1/4 cup whole wheat pastry flour

2 tsp baking powder

pinch of kosher salt

1 cup light brown sugar

grated zest from 1 lemon

1/2 cup fromage blanc

3 fresh eggs

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, melted

mix flour, baking powder, and salt, then set aside

mix sugar with lemon zest {using your fingers works best}

add fromage blanc, eggs, and vanilla to the zesty sugar

fold in dry ingredients, then fold in butter

pour into prepared loaf pan {buttered and dusted with flour}

bake at 350 for 50 minutes, or till golden 

cool and enjoy with fresh berries, whip cream, coffee, a berry compote, or simply with a fork



2 slices of bread

1/2 cup fromage blanc  

10 asparagus/assorted greenery grilled {chard, brussel sprouts, garlic spears, fresh herbs, etc} 

salt, pepper, extra virgin olive oil to taste


{poached egg}

toast or grill up a piece of fresh bread 

smear on a healthy dose of fromage blanc

coarsely chop vegetables and shower atop {add poached egg if desired} 

sprinkle with salt, pepper, and olive oil

pour a glass of dry cider for you and a pal, and enjoy this little bite 



1/2 cup buttermilk 

1/3 yogurt 

1-2 garlic cloves minced 

1 T lemon juice 

1 T dijon mustard

2 T radish leaves chopped

1 tsp mint chopped 

salt and pepper to taste

mix all ingredients into a glass jar with a lid 

lid the jar to give it a good shake 

enjoy atop any salad or as a dip for fresh bread 

keep in your fridge for one week