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 each chicken egg hatch, around half of the chicks will be males. What to do with all of those cockerels? As we mentioned in an earlier post, you must have a plan for them or it can get real, fast: when cockerels’ hormones kick in, they can become a handful.
Continue reading “Slow Food: The Terroir Of Pastured Rooster”
It’s been a week, and the lacto-fermented bell peppers are coming right along. I burp them a couple of times a day to release some pressure, and am always happy to see the bubbles rise from the bottom of the jar to join the fizzy head at the top!
This particular recipe uses kombucha vinegar – something I keep a lot of on hand all the time – and it consistently creates a very active ferment. This time, I didn’t fill the jars quite as full…so neither overflowed and made a mess. Restraint pays off! Continue reading “Ferment Update: Bell Peppers”
Do you have bell peppers – maybe slightly shrivelled now – hidden away in your refrigerator’s crisper drawer? Maybe more peppers than you know what to do with? Do what I do: ferment them!
Continue reading “Farm Ferments: Lacto-Fermented Bell Peppers”
Ah, Tepache…so sultry, so tropical, so refreshing. It’s a wild-fermented beverage made from the “waste” parts of a pineapple – the rind and cores – and astonishingly enjoyable. We’re big Tepache fans, so, naturally, making a Tepache wine seemed the next logical step.
So I found myself with some pineapple that was quickly approaching the “past its prime” stage and banana that had ripened more quickly than expected…seems like the perfect time to make wine!
You’ve probably already read our post on the potent purple power of Beet Kvass (Ferment This: Beet Kvass). This one’s about reducing food waste and making something toothsome from the beets left after making kvass!
Continue reading “Slow Food: Borscht With Spent Kvass Beets”