(and a quick dessert idea)

This past Saturday was the first Farmer's Market of the year. We've been looking forward to it and talking about it for weeks, so even though it was pretty chilly we ventured out to get our hands on some much-awaited local produce.

We grabbed several bunches of asparagus for eating and preserving, spinach and romaine, onions, greenhouse tomatoes, and the first strawberries of the season from southern Illinois. I almost squealed with delight when I saw those strawberries, since I wasn't expecting any until at least May (no doubt we have that warm stretch in March to thank). I love strawberries, and local strawberries are nothing like those crunchy, pale grocery store strawberries; they are so sweet and red straight through to their core. 

They're delicious eaten plain, but throw in a little whipped cream and they're dessert.

Marscarpone cream dip

• 1/2 pint heavy whipping cream (preferably raw, but you can use Organic Valley, or even better Kalona SuperNatural if you can find it)
• 4 oz. softened marscarpone cheese
• Raw honey
• Vanilla extract

Whip the cream with a drizzle of honey and a splash of vanilla, then gently fold in the marscarpone cheese. 

(Also: how to turn regular yoghurt into Greek yoghurt).

I love Greek yoghurt. Like oh my goodness yum. It's so thick and creamy. But I feel pretty silly buying Greek yoghurt at the store when we have access to raw milk yoghurt from grass-fed cows through the farm club we buy from. That yoghurt is a much more fluid yoghurt, but its easily thickened by doing a simple strain.

I simply placed a strainer in a large bowl, lined with a clean cloth napkin, filled it with yoghurt, and placed it in the fridge, covered with a plate, for several hours. The longer it strains, the thicker it becomes. Then I put it back in its mason jar and gave it a good stir. I like it with raw honey, cinnamon, and vanilla!

And that leftover liquid in the bowl? Beautiful raw whey, which we can use for lactofermentation (that post is coming soon!) If you decide to strain your yoghurt, don't waste that whey! It's useful and nutritious, so bottle it up and store it in your refrigerator.