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.
“Pease pudding hot, pease pudding cold…” You may know the subject of this nursery rhyme as “pease porridge” (depending on where you are), but even if you call it something different, that thick, hearty soup made from split peas is just the kind of healthy comfort food that’s fit for cold weather. Put it into a buttery homemade crust, and you have a hand-held delight!
Continue reading “Eat This: Peas Potage Pasty”
Whoever said “you can’t teach an old dog new tricks” was mistaken. Despite believing for years that the only vegetable I truly loathe is Brussels sprouts, I have discovered that it – like that old saying – just isn’t true.
Continue reading “Musings: Brussels Sprouts Epiphany”
I never fail to be impressed with the creativity and complex flavors of Indian food – particularly since much of it tends to be vegetarian. With this plant-based Palak Tofu, the soy-based protein of firm tofu stands in for the paneer. You won’t even miss it!
Continue reading “Clean Eating: Instant Pot Palak Tofu”
With the chill in the air, warming soups and comforting meals are just the ticket – and they can be made quickly and easily using an electric pressure cooker! For this one, I cooked dry chickpeas without soaking them first and used them as the base for a delightfully hearty and veggie-packed curry.
Continue reading “Under Pressure: Chunky Chickpea Curry”
As is expected at this time of year, egglaying has slowed in our flock. I don’t begrudge the girls their break from this resource-intensive task, and I don’t artificially light their areas to encourage them to resume laying. All things in their time. The eggs we do collect, though, are still lovely and delicious, and they make a tasty one bowl meal!
Continue reading “Farm Fresh: Eggs In Oyster Sauce Rice Bowl”
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!”