Eight weeks into the Southern Food Challenge and I once again find peppers in my midst!
Another day, another pepper. And that is a good thing.
I used some homemade monterey jack cheese and homemade bread. No local flour went into the bread, but I do use whey from my cheese making as the liquid in my bread. The milk I use for my cheese is local, so therefore the whey is local. It is great to be able to use the bi-product of cheese making (whey) in other things. When I make a wheel of cheese, I use 4 gallons on milk and that creates a lot of whey. I use what I can fresh and freeze the rest. Sometimes there is just too much, so I will use it to water the plants (in a diluted form.) If you have animals, you can give it to them. Me, I put most of it into my bread making. The loaf seems to have a more deep and rich flavor. I have no idea how to describe that flavor, it is just plain good.
But I really got sidetracked here. Back to my SSFC meal…
The cheese I used has been aging for quite a while and it was really hard and crumbly. It had really developed a wonderful strong flavor and it pared well with the spice of the jalapeno.
The tomatoes didn’t end of inside the grill cheese as they sometimes do, so I just ate them fresh and sliced on the side. They were so juicy and full of flavor. f
- Bread – Homemade
- Cheese – homemade using Strykly milk
- Jalapeno – from my garden
- Tomatoes – from my neighbors garden
Are you adding more locally grown produce &/or meat into your meals lately?