Farm Kittchen Menu - March 7th

BREAKFAST
HF Scrambled eggs with HF garlic and parsley
Homemade sourdough bread toasted with honey
Chai Tea (recipe below)

SNACK
oranges

LUNCH
Taco Salad
mixed greens
ground pork with homemade taco seasoning
HF red onion
tomatoes
cheese
tortilla chips
plain yogurt

SNACK
kefir shake (frozen bananas, HF frozen strawberries, vanilla, HF kefir, goat milk)

SUPPER
Homemade Split Pea soup
Emily's wonderful baking powder biscuits


Homemade Chai Tea
4 slices ginger root
1 T. anise seed
1 T. green cardamon pods
1 T. cloves
1 tsp. ground cinnamon
1/2 tsp. peppercorns
1 T. vanilla

Cover and simmer above ingredients (except vanilla) for 20 minutes in 14 cups of water.  Turn off heat and add 3T. Darjeeling Tea.  Steep covered for 10 minutes.  Strain tea and add 1 T. vanilla,  2/3 cup of honey, and 1 cup of cream or milk.

Tips:
Some friends from India taught us to keep our ginger root in the freezer.  This works really well.  The frozen root is fairly easy to slice or grate.

After I strain the tea, I just cannot throw away all those wonderful spices, so I fill my pot back up with about a gallon of water and let the water sit in the pot with the herbs for the rest of the day.  In the evening, I strain the tea off into a pitcher and put it in the refrigerator.  The next day we have more Chai Tea to drink - hot or cold! :)