At this point in the spiral of the year, we have only about twenty or so chickens left in the deep freezer, but still there are over 200 pounds of venison in the stores. And Daphne made a lovely brothy venison stew tonight with chard, potato and whole wheat dumplings, but with last years harvest down to the staples, I was starting to worry our meals might start becoming monotonous, for these are the lean times on a homestead–that point between the end of last year’s reserves and the next harvest. But just in time, the increased daylight hours are inspiring the chickens to lay heavily and we are getting over a dozen eggs per day from our layer flock. I expect that’ll double in the next few weeks. And with most of the goat does in milk now, we are getting lots of cheese. (The two youngest does, our new pair of Saanens, did not breed til early December, so we won’t see their kids til May).
The eggs and cheese mostly come around now and early summer, so we eat a lot of what we consider seasonal dishes: quiches, omelettes, egg sandwiches, and anything fried has an egg batter, and the girls do a lot of baking that is best with eggs. If the eggs still overflow, we sometimes trade it for pork at the farmer’s market, though his year we plan to raise a couple pigs of our own.
Snow may be on the ground, but spring brings new bounty if you know how to live and work with the sacred Earth. And if that is the case, such times are only a time of transition in a diet that is really a product of the seasons. And that’s as it should be . . .