Cooking on the wood stove

It’s finally getting warm enough that we’re only using the wood stove for a quick fire in the mornings now, just to take the chill off. But during the winter, with the fire always going, we were able to cook the majority of our meals on our wood stove.

Sigh. I’ll miss it.

Oh, I’m not complaining about the warmer weather – I’m ready for it – but cooking on the electric stove just isn’t the same…

Goulash, made with Deck Family Farm ground beef and our own canned tomatoes from last summer’s garden (the eggshells on the top level are drying for future use as chicken supplements and garden nutrients).

Corn chowder, made with our own fresh goat milk and goat cheese, and our own frozen corn from last summer’s garden. The carrots are from Horton Road Organics, a local farm.

And breakfast, fresh from our own hens!