Cast iron is wonderful cookware: durable, non-stick (when properly seasoned) without potentially harmful coatings, and built to last. You also get a workout – mostly upper body – when using cast iron (bonus!). We have many Lodge cast iron products, but one of the coolest is the Lodge Sportsman’s Grill. This little charmer has traveled extensively with us, but spent the last few years in the garage and gathered a little rust. No problem – cast iron cleans up nicely!
We value roosters here – as flock protectors (though effectiveness varies by rooster), fertilizers of eggs, and, when we have too many, food. We’ve found, over time, that even roosters that may initially seem mild-mannered can become real jerks and we don’t brook jerks on the farm. They go to “freezer camp”.
Winter often means fewer eggs, so vegan recipes are especially welcome. Despite the fact that most people think of challah as a very eggy bread, it can be eggless and delicious…thanks to an ingredient that could be considered “waste”!
While it’s not technically “Slow Cooking Month” anymore, I’m still making delicious meals in my slow cooker and will be for the remainder of the year! This time, I’ve adapted a stovetop recipe for one of my favorite Indian dishes, Palak Paneer, into a one bowl meal where tofu stands in for the traditional cheese.
After making Portuguese Kale Soup, I had a few woody kale stems left. Toss them? No way – they’re the perfect complement to salmon in pasta!