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.
The watermelon rind pickles are happily fermenting away, and we’ve been enjoying the refreshing coolness of the watermelon flesh right out of the refrigerator. But when fresh fruit is around, it almost always works its way into water kefir, and watermelon is no exception!
Continue reading “Kefir Madness: Waste-Free Watermelon”
Seeing a shelf full of ferments-in-progress never fails to brighten my day: the colors, the sense of accomplishment, and the anticipation of enjoying the fruits of my labor all play a part. Today, I gaze at the lovely jars of watermelon rind pickles just beginning their transformation and smile.
Continue reading “Farm Ferments: No Waste Watermelon Rind “Pickles””
One day, while in the laundry room (where I mix up the fermented feed), I moved a dechlorinating bucket of water and something caught my eye. It looked strange, so I took a closer look…and was awed.
Continue reading “Haiku: Silent Strength”
Ah, the dirty little (not so) secret that farmers and homesteaders often sidestep when discussing the nuts and bolts of raising animals: poop. Poop is important, and I think that anyone who raises animals, whether as livestock or as pets, should be looking at it.
Continue reading “Farm Fowl: Let’s Talk About Poop *Graphic*”
As winter begins to loosen its grip on the land, the thaw has begun. The ground, previously as hard as concrete, unyielding and uncooperative, has softened. This marks a transitional period, during which Nature’s beauty must be quickly captured before it disappears.
Continue reading “Haiku: Preserved Pools”
One of my favorite parts of the delicious Vietnamese sandwiches called bánh mì is the pickled veggies: they’re lightly salty, tangy, and sweet, a wonderful combination that complements the other sandwich ingredients perfectly. Also great in other dishes, like bún (vermicelli noodle bowls), this is a versatile condiment to keep on hand.
Continue reading “Ferment This: Đồ Chua (Daikon & Carrot Pickles)”