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.
Fall is soup season. And what beats a flavorful, warming soup that can be made from frozen ingredients – quickly and frugally? This one is full of rich, bone-brothy nourishment and can be compatible with low carb/keto diets; accompanied by kimchi, it also brings probiotic goodness!
Continue reading “Under Pressure: Korean-Style Oxtail Soup (Kkori Gomtang)”
The largest sunflower, a volunteer that defiantly sprouted from a seed that the chickens either missed or couldn’t reach because it bounced outside their run, has reached the point where it’s ready for harvest. While I’m always delighted to find these kinds of volunteers, I also discovered a surprise growing amidst the other sunflowers that I had intentionally planted. What kind of surprise? Read on to find out.
Continue reading “Around The Farm: A Small Harvest…And A Surprise”
I haven’t forgotten you, my low-carbing friends. Even though I don’t follow keto strictly (or any other diet), I do try to focus on eating whole, unprocessed foods, good carbs and fats, and plenty of fiber. And I generally lean toward low carb meals. So when I ran across a recipe for keto porridge, I had to try it!
Continue reading “Under Pressure: Crazy-Good Coconut Keto 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!
Continue reading “Under Pressure: Perfectly-Cooked Porridge”
A once-vibrant eggplant sat in the crisper. It was sad to be alone, its companion having already been transformed into delicious keto eggplant rings. What do I do with just one eggplant, and one rapidly succumbing to refrigerator-assisted aging? Preserve it by fermenting it, of course.
Continue reading “Farm Ferments: Enlivened Eggplant”
Can you imagine being able to turn a solid block of frozen roast into delectable tenderness by cooking it in its frozen state, rather than first defrosting it in the microwave or waiting days for it to thaw in the refrigerator? I can, and it made an excellent French dip!
Continue reading “Under Pressure: French Dip – From Frozen Roast!”