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.
It’s hard to believe that the Pilgrim goslings are one week old already. They’re growing fast, experiencing new sights, sounds, and snacks (greens), and most of them are very good about keeping up with the group when we take short walks on the farm (there’s always one laggard…usually preoccupied with something and not paying attention). I figured I’d better get an update posted before the littles are all grown up!
Each year, it seems like a different plant goes gangbusters in the pastures. Two years ago, it was red clover: so plentiful, it seemed like it was everywhere. Sadly, despite my plans to make something delightful with it, last year was a red clover bust. This year, the standout plant is the delicately white-flowered chickweed.
With several jars of spicy, delicious kkakdugi in the fridge, it’s time to showcase this uniquely flavorful condiment in dishes like a kimchi burger wrap!
It’s been busy around here, but we always make time to keep our cultures – and guts – happy. Today, I harvested kombucha and water kefir, and started a batch of Kkakdugi ( 깍두기, Korean radish kimchi).
The group of 10 ducklings are now nearly three weeks old. And, almost a week ago, we added 6 more!
I’m eagerly awaiting the arrival of spring and summer, when foraging finds will become unique and memorable wines. As I’ve waited, I’ve had to entertain myself by finding other kinds of wine to make…and you know I have!