|Eggs waiting to be washed. |
We keep the hens' nesting boxes bedded with plenty of wood shavings, making for very clean eggs, as you can see.
|Wonderful, rowdy, triplets!|
Wondering what to do with big rutabagas at the end of winter? The potato latke recipe, found in our December 7, 2010 post, is very adaptable and can be made with any root vegetable. My friend and CSA member, Sarah, reminded me of this yesterday. She makes a yogurt dip to go with the latkes (recipe below.) The dip is also great with roasted root veggies, either cut as sticks, like fries, and/or rounds. If you're short on time, sour cream is great with latkes, too.
1 C. plain yogurt
1 clove garlic, chopped fine
1/2 tsp. ground cumin
1 tsp. lemon juice
1/4 - 1/2 tsp. salt (depending on how much you salt the latkes or roasted veggies)
If you want a thicker dip, strain the yogurt by placing it in a coffee filter or dish cloth over a ball jar, with just the rim screwed on to hold the strainer in place. Strain for 1 to 2 hours. This will yield about 1/2 cup of strained yogurt.
Otherwise, simply mix all ingredients together, and adjust seasonings to taste.