8140 salad- original and 2.0

I live at 8140 Orange Street. I moved here 5 months ago with a very long "to do" list...it's still very long.  A couple of months ago I planted my inspiration garden.  I planted 3 very small citrus trees and then sprinkled flower and lettuce seeds to fill the space.  Now just a few weeks later my lettuces are mature enough to harvest along with a few other goodies from my garden.  I have a pomegranate tree.  My next door neighbor has a blood orange tree with a generous branch hanging over my wall.  I planted radishes AND I have a small herd of goats.  This salad came from my garden.  I'm going to call it the 8140 garden since all ingredients came from the property (well I guess I need to call it the "8140 salad with walnuts"

8140 salad

Start with the arugula:

arugula

Add some sliced blood oranges:

blood orange tree-January

blood orange slices

Well thin slice a couple of radishes:

radishes

Pomegranate arils, goat cheese and walnuts.  I used a little orange juice in the vinaigrette.

So last night I made a 2.0 version:

8140 2.0

My red oak leaf lettuce was ready, sugar snap peas and these lovely nastursiums...yes they are edible.

So my "8140 salad" is any combination of food items that come directly from my property and add a handful of California nut meats.

Bon Appetit!

My first attempt at making hard cheese!

My Christmas gift to myself is a new cheese press!  I have been making soft cheeses, yogurts and ice creams with my delicious goats' milk but I needed this piece of equipment to press the curds into a hard condensed wheel.  A very simple machine, really.  No electrical cord!  After a series of pressing at different pressures I have my first wheel of Cheddar!!!! So exciting!!  I will use a rub of salt to help it dry; then coat it in wax and place it in a cool place (my wine cooler) for 4-12 weeks!

Cheese press

2 pound wheel of cheddar

Marigolds and goat cheese

Marigold and spice rolled goat cheese

One of the main reasons I wanted to have goats was for this very day: Cheese making
I have tried  lots of flavorings to my soft cheese but this is so pretty I had to share.  I originally planted Marigold seeds so that I could feed my chickens the flowers.  I have heard that adding marigolds to their diet makes their eggs even more wonderful.  But my chickens do no like marigolds.  They are an edible flower with beautiful colored petals.  The inspiration for this cheese.  I have included the steps for cheese flavoring.  I don't expect too many people are lucky enough to have fresh goat cheese from their kitchen but you can always buy some plain from the grocery and bring it to life with these flowers and spices.
Do you see the chef sneaking a peak?
 Bon Appetit!

soft cheese out of molds

I mixed tangerine zest and cheese salt and then placed about 5 ounces on the Saran wrap

Use the plastic wrap to shape the cheese

Inspiration for the flavors

Use only the petals

More inspiration.  Why not have spices that enhance the marigolds?


Remind me when I have more goat babies to name a doeling "Marigold"

What's for breakfast?

Goat cheese brie with fresh figs and thyme honey, originally uploaded by cabanagirl.

Grilled goat cheese brie with fresh black mission figs drizzled with thyme infused honey.
I saw this on a Seattle based blog Not without Salt a few days ago and had to try it. It isn't her idea either but we all seem to be sharing it. I changed the brie to a goat brie.
I love goat cheese. I like the tangy flavor but then I was raised with goats and goats' milk. The sweetness of the honey balances out that tangy taste beautifully. But if you don't like goat cheese or can't find one...any triple cream brie will be perfect.

Grill the brie on a cast iron surface.

Use fresh figs.

Drizzle with thyme infused honey

Bon petit dejeuner!