Cook it Fresh Challenge!

This is my entry for:
https://steemit.com/livesustainably/@livesustainably/3n3wss-win-steem-the-only-environmental-contest-on-steemit
Today our dinner consisted of sourdough bread with butter, cream cheese, and a hard boiled egg. Along with some leftover steamed beets from our supper last night.

It is -16 here today on the Canadian prairies. Our growing season is over by the end of September and begins middle-late may. In the middle of winter we don't have a lot of fresh produce to choose from. I have beets, carrots, potatoes, and garlic stored. As well as some frozen strawberries, canned tomatoes and beans. We have an organic grain farm 45 minutes away so I buy bulk bags of spelt, kamut, rye, and einkorn for the winter. The ingredients for sourdough are very simple, flour, salt, and water. I mill my grain by hand, here is a link with more info on that topic
https://steemit.com/fermented/@bthebest7/how-to-properly-prepare-grains-for-optimal-nutrient-availability-absorption-pancakes-recipe

I milk a grass fed jersey cow and make all of my own dairy products. Manure from all of our animals is properly composted and returned to our garden. My cream cheese is made by clabbering raw milk on the cupboard, hanging the resulting separated curds and whey, and salting the cheese. The result is delicious and nutritious, calcium, vitamin K2 for healthy teeth and bones, and a cultured probiotic powerhouse.

The eggs are gleaned from my chicken coop, I have 14 lovely ladies that are very unhappy about the cold, but still giving us about 7 eggs per day. They are outside on warmer days, and the doors are open even when it is this cold to let the sun in. The beets are stored in a shop that is heated to 50 degrees all winter, they should last until March or later.
We can hardly wait for spring to arrive and get our greens and fresh produce started. We eat mostly raw vegan in the summer months as the seasons allow.
Bon Appetit!