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.
When you think of Christmas morning, do you envision pancakes dripping with syrup, a golden brown Dutch Baby hot from the oven, or fresh cinnamon rolls?? Not me. After doing the morning farm chores, I look foward to the spicy hot comfort food embodied by kimchi fried rice!
Continue reading “Eat This: Christmas Kimchi Fried Rice (김치볶음밥)”
With winter’s approach, my thoughts go to ferments, and how particularly satisfying – and beneficial – they are at this time of year. Cool-weather vegetables, such as brassica, lend themselves to making easy and delicious living foods like sauerkraut and kimchi. Why not make some today?
Continue reading “Farm Ferments: Brassica’s Biotic Bounty”
I’m a big kimchi fan, but I usually make kkakdugi. When I recently had the opportunity to acquire Napa cabbage for a big discount, I jumped on it – and made baechu kimchi!
Continue reading “Frugal Ferments: Napa Cabbage (Baechu) Kimchi”
When you find a 3.5 pound bag of Bok Choy leaves on clearance for $.99, you snatch it up, right? Right. And then you decide whether to sauté it (delicious!!) or ferment it. This time, I opted for the latter.
Continue reading “Frugal Ferments: Bok Choy Kimchi”
I’m just guessing that there may be some people out there for whom having hands redolent of garlic, fish sauce, and gochugaru (고추가루) would be unappealing…but I actually find it rather pleasant. Why? Because I know it means some delectable variety of kimchi is underway. In a couple of weeks, the nascent kimchi – currently salty and crisp – will be perfectly fermented and full of probiotic goodness.
Continue reading “Farm Ferments: Hands-On Kimchi”
