Week by Week

Yesterday marked the beginning of the countdown for the anticipated growing season of '12.  Keeping in mind that Memorial Day weekend is the last day of frost, I counted 11 weeks till then.  The weather has been unusually nice and I started to work outside.  First, I used the garden hose to wash all the goat and chicken poop from the front lawn.  The grass in that area started to turn green and the chickens are starting to scratch all over the yard,  leaving huge holes in the ground.

Golden O's for a special day

Birthday week is over and with that the sweet smell of donuts that once lingered in the house.  A new addition to our cookware is a donut pan, which is a must if you like to bake. This year we baked and fried donuts. The recipes I used are from the Vegetarian Times Magazine (Sep 2009 issue).  The three recipes are: miniature jelly doughnuts, french toast doughnuts and devil's food doughnuts. All vegan and delicious. We used organic Colombian palm oil for deep frying. Recipe for the Jelly doughnuts follows. 

French toast doughnuts with maple glaze and confectioner's sugar

Local flour delights

Supporting local agriculture where we live is very important to us.  When we go to our favorite little food co-op, we buy spelt and whole wheat organic flour from the Beidler Family Farm in Randolph, VT.   The recipe I follow to make scones is from Vegan with a Vengeance by Isa Chandra Moskowitz. I used goat's milk instead of soy milk.

I also have used the local flour to make pizza dough.  I do half of all purpose flour and half of the other local flours.

Goat milk scones with chocolate chips and local raspberries. Recipe follows.