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.
After reaming all those grapefruit for wine, I was left with a sizable pile of rinds. If you’ve seen our Instagram page, you know that we try to avoid food waste, and that you can make some pretty cool – and tasty – products from “waste” (like tepache from pineapple rinds and cores!). Continue reading “Farm Ferments: Grapefruit Rind Syrup”
We love grapefruit: the flavor, the fragrance, the nutritional benefits. It’s simply sublime. I make a lot of fresh grapefruit-flavored cultured beverages, like water kefir and kombucha, so when I spotted a recipe in my go-to winemaking book (Raymond Massaccesi’s “Winemaker’s Recipe Handbook”) for fresh grapefruit wine, I knew I’d be making some. And I did. Continue reading “Wine Chronicles: Now Making Grapefruit”
In an earlier post, I introduced Makgeolli (막걸리), a Korean rice-based fermented beverage. It’s easy to make and very pleasant to drink (as long as you ensure that too much pressure doesn’t build in the bottle – if not, you may end up wearing it rather than drinking it!). This is a rice liquor: I’ve seen ABV ranges online from 3%-6%, possibly based on how diluted it is; regardless, there is more alcohol in this beverage than in probiotic drinks like kombucha or water kefir, but it’s not rocket fuel. Continue reading “Farm Ferments: Makgeolli (Korean Rice Wine) Recipe”
One of my favorite lacto-fermented beverages is the delightful Sweet Potato Fly. It’s simple to make, delicious, and full of probiotic goodness. I’ve made it several times now, and it’s become a staple in our household. Interested in trying it? Read on! Continue reading “Farm Ferments: Sweet Potato Fly”
I have a jar that’s devoted to making kombucha vinegar. It began that way, not as a jar of kombucha tea that fermented for too long. Why do I make vinegar? Let me count the reasons…
Continue reading “Farm Ferments: Why You Should Start Making Vinegar”
You probably know that I’m constantly making water kefir. We love it! Aside from its probiotic payload, it just tastes great. I try to keep coming up with new flavors to keep it fresh and fun…today’s flavors are pine-lime-ginger and pineapple-coconut. You can make these yourself by using the recipes below! Continue reading “Kefir Madness: Something Green and Something Tropical”