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”
I’ve been saving the bones from the grass fed and grass finished beef soup bones and oxtail that we purchased from a local farm. These were the core of a variety of soups, including Korean-Style Oxtail Soup, and we’d already enjoyed the meat and marrow attached to the bones. Would there be anything left in these pressure-cooked bones to make bone broth? Definitely!
Continue reading “Under Pressure: Second-Time-Around Beef Bone Broth”
When we were recently gifted some incredibly fresh deer liver – the possibilities made my mind spin: pan-seared, pressure cooked with rich gravy, in congee…so many options! Any would have been wonderful, but we decided to go with the method that would best showcase the liver’s flavor: pan searing.
Continue reading “Offal, Not Awful: Delightful Deer Liver”
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”
What happens when you decide to make borscht and then realize you don’t have any beets on hand? You make a thick and hearty soup with what you do have…and discover a new favorite!
Continue reading “Under Pressure: Deconstructed Cabbage Roll Soup”
Another seriously underrated bit of beef is the heart. It’s a meaty, dense, and utterly enjoyable piece that lends itself to dishes like hearty stews and pot “roasts”. I recently acquired one from our local farmer who raises grass fed, grass finished (yes, how they’re finished is important, too) heritage beef, and pulled out one of my trusty Instant Pots to transform this heart into a meal worthy of adoration…easily and quickly!
Continue reading “Offal, Not Awful: Pressure Cooker Adobo Beef Heart”