I know eeek right? Are you totally freaked out. Does the thought of something other than bleach white ultra sterilized milk creep you out? I know it does, it has to because with even all I know it is hard not to cringe when I am drinking freshly milked raw milk. But none the less I am drinking it and loving it. Fresh raw grass fed milk. It has been a long time coming but my amazing jason found us a farmer who sells raw milk and someone who will even stop by the farm and get it. and is cost us…$1.25 for a gallon. Mind you we have to provide the gallon container but for less than $3 we got fresh milk and fresh eggs and since they are raised and produced by the Amish it is more than likely raised using old world methods…hence organic.

SO what does raw milk look like? See below the picture doesn’t do it justice but it is really yellow looking compared to sterile milk from the grocery (even the organic). this is what milk looks like when the cow is fed a healthy diet of grass. We hope to start making yogurt and cheese with it down the road. I may try my hand at ricotta this weekend,  but for now we are just drinking it and well I made a killer latte…recipe below.

The gallon smuggle jug

Milk after transfered into our glass jugs for storage.

Did I mention the raw milk is illegal in Kentucky? We can’t go to jail for owning it or drinking it or having empty raw milk jugs (praphanelia anyone) but none the less it is illegal. The USDA & FDA allow chemical warfare to be dumped on our crops but we can’t buy raw milk…LMAO…ahem excuse me. The main reason is a major outbreak in tuberculosis that was traced back to unsanitary conditions in large dairy factories (well one reason).  However, pesticides are listed as known carcinogens (hence cancer causing) and it is perfectly legal. There is risk in consuming raw milk just like there is risk in eating sushi but people do it everyday and legally. The Weston Price foundation has some great literature on raw milk as well as Nina Plank’s book “Real Food”. Essentially you have to find a reliable source and run with it and if you see the fuzz behind you hide the evidence…;)

Brown sugar latte…

prepared espresso

steamed milk

brown sugar to taste

I steamed about a cup and a half of raw milk, added about 2 shots of expresso and then a nice heap of brown sugar. Blend and enjoy. Delish, now I am going to be up all night

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A few years back when we had joined a new CSA we received these long green things in our box. I promptly chopped them up thinking they were green onions and put them in mexican style quesadillas. They were the most delicious quesdaillas ever. That night I went on our farm’s website to see the list of what we received and saw garlic scapes. Oh that’s what those were (hence the strong garlic flavor) but what is a garlic scape. After much research I found that they are a delicacy and much coveted but the only recipe I could find was scape pesto . We had tons of scapes so I made lots of the pesto. It was amazing, but I longed for something other than pesto to make with these amazing veges. Last year when I purchased my weight in scapes (they are only available one time a year) I tried making things with them using them in place of garlic. They are divine sauteed and taste like a garlicy asparagus. Now if you don’t like garlic you probably won’t like a scape but I still recommend at least trying them. They are mild and fresh and you shold be able to get them at your market now.

As for us…we are growing garlic this year. I have scapes (had scapes). I harvested them today and cooked them. Jason found a great recipe and I followed it somewhat using what I had on hand…here is how I did it.

The coveted scape

Rough chop the scapes starting from the bottom and stopping just at the flower bud.

The flower buds...don't eat these.

Aren't they pretty...

Pound your chicken breast flat.

Season with salt and pepper

Melt 1 tbsp butter with 1 tbsp olive oil. Place chicken in pan.

Brown on both sides then remove and keep warm in oven.

Deglaze pan with 1/4 cup chicken broth and...

1/4 cup of dry white wine. I didn't have a dry so I used a table wine and it was good!

and then pour some for the cook...;)

Add the scapes 1 Tbsp butter and about 1 tbsp capers with whatever juice comes out with them.

Okay things got crazy so I didn't get to take pics of the rest. but you cook until the sauce reduces and scapes are tender. Then add chicken back to pan and cover with sauce. I then covered and let cook until I had the pasta ready.

Place pasta in a bowl, top with chicken and cover with scapes sauce. Serve with garlic bread and salad if you have room.

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