How can it be that we've only been milking our girl, Sidney, for about a month now? I have a serious case of milk fatigue! Our fridge is so full of half-gallon jars of goats milk and cartons of eggs that there is practically no room for anything else.
The batch of feta that I made last week came out too soft, so I'm challenging myself to a Chopped-style cook-off. I have eggs, goat milk & smooshy feta galore, plus a few items in the produce drawer which have entered the "use or lose" zone.
My available ingredients include-
*Feta, 2 lbs
*Eggs, 4 dozen
*Whole, Raw goat milk, 3 gallons
*Golden beets with greens attached, 1 bunch
*Dill fronds, 1 bunch
*Raspberries, 1 pint
*Cherries, 3/4 lb
I have (tentatively) on deck-
*"Spanakopita" deviled eggs (Feta, dill & beet greens) Uses maybe 4 ounces of the feta, 15 eggs, all of the beet greens, and maybe 1/4 of the dill.
*Goat's milk Chocolate pudding Uses 3 cups of goat milk and 3 eggs.
*Roasted beet & feta salad with raspberry balsamic vinaigrette Uses all of the beetroot, all of the raspberries, and another 4 ounces or so of feta.
So that leaves us with cherries, dill, a pound and a half of not-well-formed feta, and a crapload of eggs & milk. Cherry ice cream? Feta & dill omelettes? Aidez-moi!
In addition to all of these dishes, I see another super cheese-a-thon in my near future. Maybe a harder cheese, that I can set to press/dry/age and forget about for a little while, rather than being under the gun to use before it goes sideways?
I'm also thinking of starting a (weekly) challenge for myself and anyone else who might be interested called "Use it of Lose it", about creative ways to use/preserve/share the bounty from our gardens, critters, foraging, or even a really good sale at the market. Who's in? :)