Last summer, Charlie and I hit all the local farmers markets on a regular basis. By the end of summer, I was quite pleased with myself when I made a 100% Farmers Market Lasagna.
This year, I’m stepping it up! I’ve been waiting all summer to have everything ripen in our garden to make 100% Redmon Woods Lasagna. The tomatoes took their sweet time getting ripe, but they’ve finally gotten themselves ready.
Here’s what’s happening! Italian tomato sauce will come from our tomatoes and onions. Next, I’ll make mozzarella and ricotta cheese. I’ve made this before, and it worked, so, fingers crossed. Finally, I’ll make the pasta, using eggs from our own chickens.
In the interest of full disclosure, some things will have to come from off-property. Flour, sugar, herbs and spices, and garlic will have to be bought. Charlie tried to grow garlic, but it just wasn’t cooperating this year. I will be using farmers market garlic, so it’s almost as good as coming from our own backyard. I’ll also have to buy milk for the cheese. I’ve used both raw milk and store-bought pasteurized milk for cheese, and pasteurized actually works better than raw. Goats are on the wish list, so maybe the milk will be home-grown next year. I was going to make vegetarian lasagna since we have no meat animals, but the family likes meat. Fortunately, we can get sausage from the farmers market.
That’s the plan! The rest of this week, I’ll be taking you through it step-by-step. This is my “culminating project” to wrap up my summer gardening and canning. We’ll have the family up for dinner this weekend to see if I pass.
I’ve added all my lasagna-making supplies to my Amazon a-store. Take a look!