Eating In: Goat Cheese & Spinach Omelet
Out here behind the barn at Cold Antler Farm there is enough sunlight to grow hardy greens but also plenty of shade, depending on the time of day. Tall locusts hover here and keep the winter greens of the kailyard from bolting too soon. I grow salad greens, peas, kale, broccoli , spinach and cabbage. They do well back here and when weeding is done there are targets (see them there in the background?) for axe throwing and archery. Never a dull moment - or bodkin point - here.
I plucked out a few favorite leaves from the spinach, which is fresh-planted this year and seems to be coming along swimmingly.
I showed off my little harvest to the goats as I walked past their pen on my way back into the farmhouse. After all it was their milk I strained, added culture too, and strained in cheesecloth to make the fresh chevre that would melt inside the omelet alongside the chopped spinach. I told them how beautiful they were. I meant it.
Down at the goats’ feet were this year’s laying hens. Six new additions of the 15 total being raised up to add to my flock of 12. I have a mix of green, blue, brown and white egg layers but right now all my green and blue eggs are being sat on by broody hens so just the white eggs are available. They still are delicious as can be from backyard birds and so I set three of them, my leaves, and a nice chunk of goat cheese on the plate. This would be breakfast in minutes!
And there it is. Eggs from my hens. Spinach from my garden. Cheese from my goats. And a fork from a blacksmith I bartered for a used longbow. You see months of animal care and the birth of this year's kids. You see hours in the kailyard, and the dirty feet I proudly sport unshod. And you you see the simple good that comes from a meal you know so well. Mornings like this, and meals like these, are what make this place worth all the effort! Time to dig in!