Under Pressure: Second-Time-Around Beef Bone Broth

I’ve been saving the bones from the grass fed and grass finished beef soup bones and oxtail that we purchased from a local farm. These were the core of a variety of soups, including Korean-Style Oxtail Soup, and we’d already enjoyed the meat and marrow attached to the bones. Would there be anything left in these pressure-cooked bones to make bone broth? Definitely!

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Wildcrafted: Easy Instant Pot Elderberry Syrup *v2.0*

As the fragrance of elderberry syrup wafts from my adorable 3-quart Instant Pot, I think of hot summer days, picking clusters of purple berries and, later, picking berries from the stems with fingers stained a dark bordeaux. In the depths of winter, those days are a mere memory, but the fruits of those labors are very real.

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Farm Fresh: Eggs In Oyster Sauce Rice Bowl

J. Bond’s favorite eggs

As is expected at this time of year, egglaying has slowed in our flock. I don’t begrudge the girls their break from this resource-intensive task, and I don’t artificially light their areas to encourage them to resume laying. All things in their time. The eggs we do collect, though, are still lovely and delicious, and they make a tasty one bowl meal!

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Under Pressure: Perfectly-Cooked Porridge

Does the word “porridge” make you think of a Dickensian-type gruel, watery and unfilling? It doesn’t have to be like that – and you also don’t have to deal with a crust of burned porridge stuck to the bottom of your pan when you use your Instant Pot. Just 6 minutes on the Porridge setting, and you could be enjoying thick, creamy oatmeal!

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