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.
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”
Early morning here often means heavy dew on the grass – humidity often approaches 100%. As I walked to a hoop tractor during morning feeding, I noticed the unmistakable double set of wings of a dragonfly…and a real beauty. She was clinging to a blade of grass, completely still, as if dormant (understandable in an ectotherm). At last, a chance to capture her image!
Continue reading “Haiku: Ornamental Odonate”
It’s orb weaver time of year. Throughout the pastures, the industrious creatures have been at work, draping their webs between stalks of grass. Wet with morning dew, they’re stunning to behold. I try my best to avoid damaging those webs as I move through, but, sometimes, a spider will decide to make a web in a place where it can’t be – like atop the wire “cage” that secures the ramp from the chicken coop – and I have to ruin the spider’s masterpiece.
Continue reading “Haiku: Obstinate Orb Weaver”
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!”
On hot summer days, the fragrance of honeysuckle fills the air, reminding me that it’s time to get out in the midday heat – when the blooms are at their peak – and harvest enough for wine. While I made wine, I also decided to try making a honeysuckle mead (metheglin). I’m pleased to say that it came out so good, I’m planning to make it every season!
Continue reading “Winecraft: Honeysuckle Mead (Metheglin)”