Savouring summer abundance with a Chard, Choy, Cheese & Egg Casserole

It’s a bit crazy how fast things are growing at this time of year. It feels like little more than a week ago when I was transplanting the bok choy seedlings into the greenhouse, and already they’ve multiplied a hundred times in size. The livestock is as productive as ever, too, with a steady flow goat’s milk and our chickens and muscovy ducks laying … Continued 

The cheeses made at Snow Lake Keep

‘Tis the season of abundance. With week after week of warm summer weather comes the prolific growth of every vegetable we have in the ground. As if the gardens aren’t enough to keep up with, add livestock to the mix – livestock with udders – and you find yourself spending every spare moment just keeping all this goodness from spoiling! Time to get creative. What better way to preserve … Continued 

Verdure verdi condite alla perfezione—or killer rainbow chard!

Laire and I are big fans of Jamie Oliver’s approach to cooking a side of greens, from his beautiful cookbook Jamie’s Italy. We do this with our gorgeous stalks of rainbow chard, kale, beet greens, and summer squash, and man! what a meal. We can’t get enough of the stuff, often finishing the greens before … Continued 

Summer Returns to Snow Lake

A long winter and reluctant spring are quickly fading in the rear view; flowers are blooming, fireflies are buzzing, and the forest is once again busy with the sounds of life. The sun has returned to the North Mountain and we’ve been quick to take advantage of the long days to make some planned improvements to the Keep. The Barn begins … Continued