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.
There seems to have been a run of misfortune on the farm recently, with a newly-hatched duckling and chick, as well as a young adult goose, dying in the past few weeks. This isn’t “usual” around here, but deaths are part of farm life. And I think it’s important to show that side of animal husbandry, too.
It’s finally time to bottle and sample the much-anticipated (at least by me) Black Locust wine! Yes, the fragrant flowers are edible – in fact, I recently saw a post for fritters made from them that sounded delightful. Like tempura? But back to the wine…
Ever tried plum wine? While the flavor of some wines barely suggest their ingredients, plum is not one of them – good plum wine just tastes of juicy plums.
What’s more cooling and refreshing on a wickedly hot day than the sweet goodness of ice cold watermelon? (check out the health benefits here) And there are plenty of tasty treats that can be made from the watermelon – including the rinds!
Continue reading “Farm Ferments: Lacto-Fermented Watermelon Rind Pickles”
Now that the chickweed wine‘s been bottled, a sampling is a must!
It’s that time of year again: daylilies are blooming. I see them in yards, along the road, and, best of all, growing in several spots on my own property. And those fiery orange blooms are just asking to become a unique country wine!