There’s no summer cream in the winter when we stop milking our gals, but there’s this.
All of my frozen butter made from summer cream while our cattle ate from bountiful, fast growing pastures and forests. All of those nutrients captured, collected, and converted so that her calf and these humans could share in what is the very definition of dense nutrition.
There’s no raw milk to be had right now. Winter in Canada is not the time to ask a solely grass fed animal to donate more energy to milk production for us. She’s already got her calf to feed and energy draws just to keep the body fat she needs for her own health.
We can wait.
Seasonal eating is an important approach to living within the rhythms and limits of our surrounding environment. Just as there are no strawberries in December, so, too goes the fresh dairy (hence prolonging the harvest with cheese), the dwindling offering of naturally raised egg layers, and then the obvious plants of all ilk.
Interesting that when you tie our health, our own seasonal ebb and flow, to the rhythms of our place, the abundance and scarcity, we can see how our convenience, have-anything-when-you-want-it approach to food skips over nature’s cycles to keep us in continuous abundance.
I really think this is a bigger part of our health than we realize. We confuse commonplace with normal. With everything, really.
I wouldn’t say we could point to this one thing as the culprit in the ever-growing food intolerances many of us are dealing with, but it can’t help. There’s bigger things to think about anyway. I’ll leave that to you. I’m just here to share our approach.
Now, I have some truly, solely grass fed butter to slather on a grass finished blade roast from our four year old Red Poll steer we harvested and butchered a few months ago. A fine reward on this frozen December morning.