In the dry cellar there are only four cheeses, three ropes of onions and a couple of bundles of garlic. The green spring grass will be our food now; with the lactating cows giving more milk, we can start again to fill the cheese cave with our signature cheeses, Appalachia, Franciscan and Paysano. Now there will be milk for mozzarella and ricotta; the hens are laying and there is spinach in the garden, so spanakopita will be back on the menu, and quiche with good pork sausage, or bacon —
There are only three hundred pounds of potatoes in the root cellar, half of which has immediately to be used for seed. We will fire up the oven and eat more pizza and less hash for a few months, until July at least —
and if the nettles at the bottom of the pasture will grow, we can have cooked greens and ramps.