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.
Ah, the oh-so-versatile cauliflower. After recently making some Meatless Italian Sausage and Cauliflower Leaf Pasta, I needed to use the byproduct of that dish: a head of cauliflower.😄 So when I ran across a recipe for Cheesy Cauliflower Fritters, I had to try them!
Do you enjoy the super-rich creaminess of (dairy) whipped cream? How about the gut-pleasing goodness of probiotics? Well, you’re in luck – the two come together in delicious kefir cream!
You probably already know that we strive to eat mostly whole, nutritious, unadulterated foods. No fast food, no cruelty meat. I read labels on a regular basis, especially after discovering how many items (like Ben & Jerry’s Cherry Garcia® – alas!) now contain carrageenan. So what happens when you assume – like I did – and grab something that seems so simple that it couldn’t possibly contain a bunch of unnecessary additives?
I was intrigued when I realized that flat panels could also be knitted on round looms – making an infinity scarf made sense, but a “regular” scarf? While it’s not exactly rocket science, it did take a bit of research to figure out just how it’s done. And even if you think you’re doing ok, sometimes you discover that there’s still ample room for improvement.
Diets come and go, and if you’ve ever been on one and followed it strictly, you understand why. I’ve dabbled in several and still enjoy making dishes that are low carb, gluten free, paleo, or vegetarian, for example. One of the more popular diets now is the Ketogenic diet, which is generally low carb and high fat. I wanted to try out the Chewy Keto bagel recipe I found (because who doesn’t love bagels?), and when I realized that I had all the ingredients needed already on hand, I had to try it!
I’ve previously posted about making the wonderful fermented tonic beet kvass, and continue to make it regularly. Some time ago, while researching different types of “kvass”, I discovered that the origin of the drink is an Eastern European ferment that uses bread – specifically, rye bread – as starter for the ferment. It just so happened that there was some “extra” sourdough rye sitting around, so I started some traditional bread-based kvas.
Continue reading “Farm Ferments: Sourdough Bread Kvas (квас)”