Grub Hacker

First time Beehive

I installed my first ever package of Russian bees the other day in the vineyard.  Here is the video that John took of the experience.  Warning, no stings but explicit language.

Seth

 

Fiddleheads for dinner!

Had this delicious pile of yum a few days ago and since John has lit a fire again to get the blog moving, I wanted to share these.  In my opinion, these are some of the tastiest forest morsels that we have in our area.  They really have a very mild flavor much like asparagus with a very nice texture as long as you take care not to overcook them.  These were sauteed in some light butter with some fresh fleur de sel sea salt.

Seth

The Reinvigoration of Grub Hacker

It seems that work and hunting have consumed far too much of my time in the last year, and I have failed to document any of the activities in and around my kitchen.  Seeing a steady stream of visitors here, browsing content over a year old, I have decided to begin documenting my culinary exploits yet again. 

Two days ago, I had the fortune of running into a local dairy farmer who graciously allows me to hunt waterfowl on his land.  I regard this particular piece of property as my best local hunting spot.  Being the lone corn field harvested for silage to feed to his herd over the winter, it is cut much earlier than neighboring swaths of crops.  As any avid waterfowler knows, having permission on the first cut corn field near a multi-thousand acre lake is what dreams are made of.

During the course of our conversation I asked what his cows were eating this time of the year.  I was intrigued when I learned that their diet consisted of mostly alfalfa and other grasses, not the mixed corn diet that they are on during the winter.  After a little prodding, I convinced him to allow me to take 5 gallons of raw milk, straight from the cow from the next mornings milking.  This did come with a disclaimer: "If you get sick, I don't know you!"

Today, Seth and I will be making a run of mozzarella and ricotta cheeses.  Stay tuned for pictures and our recipe in the next day or two.

John