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Delilah's Favorites:
Sports: Watching my son, Isaiah, play soccer
Food: YES!!
Color: Yellow!
Season: Summer in Seattle, Autumn in New England
Activity: Painting (art, not walls -- although I do murals!)
Passions: Gardening, camping
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 Shaken, Not Churned
One of my favorite spring things is cooked asparagus from my garden drizzled in fresh garlic butter. That’s easy to do if you melt down a stick of butter with minced garlic, but since I like to do a lot of things from scratch I went ahead and bought the cow that produces the cream that produces the butter! Gypsy the cow joined my farm family a few weeks ago.
Gypsy is a Jersey and she is definitely the cutest cow I've ever seen. She loves to be patted, she follows us around like a puppy dog and comes running when you call! When we let her out of her stall for milking, she runs across the barn into the milking stall, hops up into the stanchion and gets herself all ready for milking. Probably the reason she wants to milk so bad is because she has gallons to give! You see, Gypsy is pregnant and set to deliver a calf this summer.
My pregnant cow gets milked twice a day! I have so much milk right now, I’m giving it away to anyone who will take it. I’m making butter, buttermilk, sour cream, chocolate milk, regular milk. … My kids and I have fun churning butter, or rather, shaking it. To make real butter, we refrigerate a new batch of Gypsy’s milk until it separates and the cream rises to the top. We scoop out the cream and put it into a clean jar, filling it halfway. Once it warms to room temperature we seal it tight and shake it good, until the consistency becomes thick like butter. (The liquid around the butter is buttermilk which some people dump out and others use for baking). If you have a little patience, it's pretty easy to make your own butter ... though I get that it's not quite as easy as tossing a tub of butter in your cart at the grocery store.
After we rinse our newly-formed chunks of butter with cold water, I start adding the goodies – minced garlic, a dash of salt and Italian seasoning to taste. I heat the mixture and drizzle it over cooked asparagus or cook right along with it! Poof – delicious side dish my family loves. And the good news is, you don’t have to buy the cow like I did (no offense to Gypsy, we love her butter). Your store-bought butter will do the trick, no churning or shaking necessary.
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