Self-taught farmers confidently raising chickens, ducks, geese, and pigs. Our focus is on practices that are environmentally harmonious and respectful to our livestock. We appreciate the beauty around us, clean eating, fermenting, and responsibly utilizing the bounty of the land. If you like thinking for yourself, continuous learning, and connecting with the homesteader lifestyle, check us out.
As a follow-up to my earlier post on sprouted brown lentils, I present three great ways to enjoy them. Juicy, crisp, and crunchy – sprouted lentils are a treat for the taste buds!
Continue reading “Eat This: Sprouted Brown Lentil Meals – 3 Ways”
In today’s hamster-wheel – and often frenetically-paced – world, many people choose convenience foods and wolf them down…as I, myself, have done in the past. While it can be difficult to take time to slow down and really enjoy a meal, there are many rewards that make mindful eating a truly worthwhile endeavor.
Ah, the humble rutabaga: a stocky, turnip-like root vegetable with which many people may be unfamiliar. Maybe you’ve had it in a hearty stew, cooked down to something resembling a potato, but it is stellar as a veggie noodle!
Continue reading “Spiralize This: Salmon and Rutabaga Noodle Bowl”
Figs and ferments just go hand in hand. Well, so does fig jam and fromage blanc on a raisin-rosemary crisp…but I digress. When I spied these fresh organic black figs at Trader Joe’s, I knew they were coming home with me, and that they’d be part of a very special live beverage.
Sprouting is so much fun! It’s easy and rewarding, too. With a quart jar, a mesh top (or easier yet, a sprouting jar lid that screws neatly onto your wide mouth jar), and some seeds or grains for sprouting, you can get started!
With summer’s heat, Audrey‘s a happy culture and that means lots of delightfully sour, bubbly starter for making baked goods…like these sourdough biscuits!
Continue reading “Farm Ferments: Audrey’s Scrumptious Sourdough Biscuits”