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.
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”
We’re fortunate to have several mature pine trees providing summer shade, and right now, the pine cones are green. I love the smell of pine needles, and especially enjoy that fragrance (and flavor) in wild-fermented Pine-Lime-Ginger soda.
Continue reading “Farm Ferments: Pine-Lime-Ginger Wild-Fermented Soda”
If you haven’t already tried making them, herb wines are fabulous. They’re easy to make and delightful to drink. Mint is one of my favorites and it’s a good way to use up an excess of that prolific plant. I happened to have some Thai basil that was fast approaching becoming past its prime, so I figured why not try a basil wine?
Berry wines are easy (especially when made with frozen berries) and rewarding: they’re – almost without fail – delicious and flavorful. With a big package of frozen organic raspberries as well as a bag of organic frozen blueberries in the freezer, it felt like it was time to start some berry wines!
Having previously posted on my first attempt at making Apple-Fruit Cocktail wine, I thought it was time for another batch. V1.0 was surprisingly good – I was prepared for something along the lines of a cloyingly-sweet “Pruno”-type beverage, but it was actually a respectable wine. With some leftover apple juice and a couple of cans of tropical fruit cocktail sitting in the pantry, it was time to make the next version!
Which white, frilly, (edible) flower makes an amazing wine? Queen Anne’s Lace*, of course. And, yes, it’s a wild-growing plant that some would consider a “weed”.