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.
I love a good peanut butter and banana sandwich, so at dinnertime, it seemed only natural to make one using two sourdough pancakes as the “bread”!
Continue reading “Now Eating: Sourdough Pancakes With Peanut Butter And Banana”
It’s a topic that often seems to be avoided, but is a real part of raising livestock: losing animals. Sadly, this morning, we found a 10 day old guinea keet dead in the brooder. While it will never be easy, a farmer learns to accept that losses will occur even when you’ve made your best efforts to prevent them…and learns from his or her mistakes. Continue reading “Farming Reality: Endings And Beginnings”
It’s a mesmerizing garnet in the glass…and a real palate pleaser: full-bodied, mysterious, and ever so slightly earthy. It’s beetroot wine!
You already know that fermented food is good for people, but did you know that animals can benefit from it, too?
Summer calls for Skeeter Pee: crisp, clean, and citrusy. Ever since I made our first batch of Skeeter Pee and realized what a delightful hot weather libation it is, I’ve been pondering variations on that theme: what other flavors could be incorporated into the basic Skeeter Pee recipe for enjoyable results? The motivation for the second version of the beverage was having a couple of bottles of lime juice sitting in the fridge…so why not lemon-lime this time?
Continue reading “Winecraft: Lemon-Lime (And Berry) Skeeter Pee”
You’ve probably already read our post on the potent purple power of Beet Kvass (Ferment This: Beet Kvass). This one’s about reducing food waste and making something toothsome from the beets left after making kvass!
Continue reading “Slow Food: Borscht With Spent Kvass Beets”