Three ewes and a ram joined us yesterday, relocating from White Barn Farm Sheep & Wool in Gardiner, NY. I have dreamed of this day for years. But I also fretted about having livestock again — what if the coyotes go after the sheep? What if they run away? What if I resent the extra work? Am I going to curse them (or myself? Or my husband?) while hauling buckets of water in February?
I don’t know any of the answers, but we decided to go for it anyway. I have already visited their pen twice this morning – I went out at 6:30 just to make sure that they hadn’t broken the fences overnight and escaped.
The kids keep climbing in and out of the yard – checking water again and again. I have implemented a new family policy, too: all complaints must be submitted to the sheep. I sent Eli out to tell the sheep that he didn’t like what we served for dinner last night.
Names are still being decided – the list is so long now!
Pumpkin custard baked in 1/2 cup mason jar. Portable and delicious.
Trying to eat locally and seasonally seems daunting when you are feeding the picky three-year-old or the perpetually famished 13-year-old. Even trying to explain it to them (and why they don’t get cereal for breakfast) seems tough enough, let alone trying to source, shop, prep and cook local meals for your family. I’m not going to lie, it’s way easier to get the same grocery items week after week, and avoid the extra effort and drama that variety brings.
But you and I both know why eating locally is important, both for our community and our family. The question is how you can still keep your children fed and happy, especially when they need an after school snack – five minutes ago. Is there local snack food?
Glad you asked. Here is a list of some of our favorite snacks that we can source locally and/or make at home. I have left out the obvious fresh fruit & vegetables, but you already know you can serve your kids carrot sticks.
Apple sauce
Baked apples or pears
Baked potatoes
Berries & whipped cream
Cheese & apples (cut apples into flat slices and eat it like a sandwich)
Cheese & tomato jam
Dried apple rings
Edamame (soybeans, steamed & salted)
Fruit leather (peach is our favorite)
Hard boiled eggs (or deviled eggs if you can manage mayonnaise*)
Homemade crackers
Kale Chips
Mayo (oil, egg yolk, acid and salt. Oil and the acid would require exceptions or thoughtful sourcing)
Oven fries
Peaches and cream
Pickled cauliflower (fermented, takes well to any spice mix – my favorite is curry)
Pickled green beans (I ferment them in a salt/water brine, easier than cucumber pickles)
Popcorn (use lard or butter, plus salt and dried dill)
Popsicles (fruit, yogurt & honey)
Pumpkin custard (like the pie, but without a crust)
