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.
Earlier, we shared how we discovered that the pickled jalapeños we’d purchased were, to our chagrin, full of additives and preservatives. After disposing of them (and recycling the jars – would have kept them, had they been glass), we became acutely aware that we no longer had any of those delicious pops of spice that livened up dishes so well. What to do? Get some jalapeños and ferment them!
Autumn is the season of squash. Sure, squash is available at other times of the year (like the eponymous summer squash and overabundant zucchini), but for sheer variety, fall can’t be beat. All manner of gourds – decorative and edible – beckon from grocery store produce shelves and market tables. Time to get creative and preserve some of these gems!
It’s ‘booch harvest day, and three gorgeous bottles of the good stuff are sitting quietly on a shelf on the fermentation station, working their second ferment magic. Sometimes I have to take a step back and marvel at the various ferments in different stages – I am, after all, a microbe farmer (mad scientist?), too.