Montreal farm scramble
Sunday, July 20th, 2008Each year we get a little closer to the farm, and this year was no exception. Last week, we finally hooked up an illicit connection for raw milk. Yes, unpasteurized, non-homogenized milk, from a real cow. 
You know it’s non-homogenized when you see that line separating the milk from the cream. The farmer also threw in half a pound of raw milk butter. We don’t usually drink milk in our home, mostly becasue it gives my wife stomach problems and it gives me mental problems. Pasteurized milk is dead white water. If I’m going to drink milk, it has to have all the ‘good’ bacteria that it was given. Anyone who thinks raw milk is dangerous is insane - now that we have stainless steel milking machines, sanitary procedures, and refrigererated trucks, there is absolutely no need to boil the life out of our milk.
After a big glass of raw milk each, we got to work on our veggies, which are almost all from our CSA at Cadet-Roussel. We boiled some potatoes for home fries and sauteed garlic scapes, swiss chard, and mushrooms (the only veg not from the CSA) for the eggs. 
Once boiled, the potatoes got thrown into a cast iron skillet with some chopped onion, butter,and olive oil. We also threw half a pound of bacon from Oscar’s Smokehhouse onto our flat top, and as that artisanally smoked bacon gave up some grease, we used it to further lubricate the home fries.
Once the veggies were properly sauteed, we added the eggs (also from the CSA), some Cabot extra sharp cheddar, and a tablespoon of raw milk, and scrambled it up. Garnished with kamut toast from our local bakery, here is the finished plate:
Here are our plates, finished:
