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.
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!
Continue reading “Under Pressure: Second-Time-Around Beef Bone Broth”
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.
Continue reading “Wildcrafted: Easy Instant Pot Elderberry Syrup *v2.0*”
When we were recently gifted some incredibly fresh deer liver – the possibilities made my mind spin: pan-seared, pressure cooked with rich gravy, in congee…so many options! Any would have been wonderful, but we decided to go with the method that would best showcase the liver’s flavor: pan searing.
Continue reading “Offal, Not Awful: Delightful Deer Liver”
If you’re like me, you’re a rice pudding fan: it’s creamy, rich, and lightly sweet, and just a little goes a long way. It’s a treat that, at least to me, epitomizes hygge – comfort in a bowl. Making it in an Instant Pot is quick and easy, too!
Continue reading “Under Pressure: Easy Rice Pudding”
With the chill in the air, warming soups and comforting meals are just the ticket – and they can be made quickly and easily using an electric pressure cooker! For this one, I cooked dry chickpeas without soaking them first and used them as the base for a delightfully hearty and veggie-packed curry.
Continue reading “Under Pressure: Chunky Chickpea Curry”
What’s better on a chilly day than hot, fresh biscuits made in a perfectly-seasoned cast iron skillet? Not a whole lot, I’ll tell you. And these are quick and easy to make!
Continue reading “Cast Iron Cooking: Simple Stovetop Bannock”