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.
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 think kohlrabi is a misunderstood and underappreciated root vegetable. It’s homely, sure, but under that gnarly-looking exterior is crisp, juicy, and flavorful flesh that puts boring (mainstream) veggies like carrots and potatoes to shame. And it really shines in the probiotic goodness of sauerkraut!