bacteria can be delicious

it's not as easy leaving the house since we changed the clocks.  the sheep are up and out earlier, and usually wandering in the front of the yard when i'm ready to leave for work.  scooter has been waiting for me nearly every morning this week.  he follows me, follows my car as i pull to the gate and would follow me out to the street if i let him.   i have to get out of the car, lead him over to the grapefruit tree and drop some fruit as a distraction.  or walk over to the avocado trees and pull down a few green leaves for him to devour.  if the other sheep see me doing this, they'll run over as well,  then i have a whole herd following me until they get treats.  they definitely have me trained.  i usually end up driving away with dirty hands and bits of straw on my clothes.

i went to the farmer's market last sunday for the first time in about two years.  can't believe it's been that long, but weekends are precious time and sunday mornings are usually spent cleaning the pens and cooking a big breakfast.  the santa clarita market has grown since i'd been there. the longest line was for the tamale lady, go figure.    i've always liked the fact that farmer's markets keep you eating "in season".  rather than buying the not-quite-ripe fruit from south america sitting in the supermarkets now, you can buy super fresh apples, persimmons and pomegranates grown locally.  i confess that i miss summer fruit, though, and i mourn the end of peach season (time to crack open the canned ones).  i managed to drop about $45 on vegetables, bread, cheese and sausage.  i bought about 4 ounces of organic "jersey" cheddar, made in petaluma, for about seven bucks.  time for me to start making some cheese (both kinds).  and when did blueberries start costing $5 for a small basket?  i'm a sucker for them, and they WERE awfully fresh...

james is on a mission to make sauerkraut after visiting pattie.  she's been reading a book called "wild fermentation", and made a batch of sauerkraut using only salt.  she gave us a sample from a pot sitting in her dining room.  it was strong, but good and crunchy.  pattie seems to be into all things fermented right now (the jars of kombucha have multiplied since my last visit).  i've always loved borscht, especially my grandma's.  i remember her giving me a polish cookbook when i was in college, so i could make my own.  i was slightly horrified to read the recipe, which involved sticking a bunch of beets in a clay pot and letting them sit for weeks at room temperature until they fermented.  to my young mind, that didn't sound very healthy (or appetizing).  pattie was quick to point out that i could find the same recipe in "wild fermentation".  

speaking of fermentation, i'm considering experimenting with some cheese-making this winter (that $7 cheddar got me thinking).  i've always loved cheese, and a recent episode of "good eats" made it look so simple.  i'm sure pattie will offer a few tips, too.