When you grow or raise much of your own food, there are many stories to accompany the meal. Let's just say our food has a "face." Sometimes as we eat we count how many of the dinner items have been provided by our own land, or at least grown locally.
Today I have a new story to tell- a little sad and amazing. I went to check the eggs this morning, and I noticed one of the hens slumped over in the nesting box. Her head was down, which is not normal for a hen in the process of laying an egg. I poked her gingerly, and horrified, I realized she was dead! We have had one hen laying double yolked eggs lately, which is a sign of old age in hens. I found the double-yolker-layer. And on taking her dying breath, she produced her last masterpiece. As I scooped the dead hen out of her nest, her last egg sat still warm from her body's heat. Oliver had the honor of eating the last double-yolker.
On another note, we have been enjoying the season's delicious strawberries.Now we have another reason to love them even more! I just learned a new way to make Creme Fraiche at home. Creme Fraiche is a sweet,thick cream. To make your own, stir in two Tablespoons of sour cream(not light) into a cup or two of heavy cream(ours is unpasteurized, but It's fine to use pasteurized). Allow the mixture to sit out for twenty-four hours at room temperature (you may cover with a light cloth). When the cream is done it should be thick and sweet. The longer it stands, the thicker it gets. Pour over strawberries and sprinkle with raw sugar.