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.
Why preserve? Fundamentally, it’s about finding ways to extend the “shelf life” of edibles: fermenting, drying, pickling, canning, freezing, and curing are some of the common ways of preserving food. In this case, I made jelly because it’s an economical way to have this delightful treat available even when fresh leaves may not be…like in the dead of winter. Continue reading “Preserve This: Lovely Lemon Balm Jelly”
If there’s one plant that we have no shortage of here, it’s lovely dandelion. I unabashedly sing its praises: it’s nutritious, prolific, hardy, and delicious. It also makes a soothingly delicious wildcrafted beer.
The goldenrod is blooming! Pollinators are busily working the plentiful blooms, a favorite of the Pennsylvania Leatherwing Beetles (also known as Goldenrod Soldier Beetles). With Autumn now upon us, it felt like it was time to start another batch of this special wine.
What’s that divine perfume wafting through the humid summer air? It’s honeysuckle, a wild-growing vine here that’s climbed enthusiastically all over the field fencing. Unpopular with some gardeners because it’s highly invasive, it’s a wildcrafter’s delight: the blooms make a heady wine, an aromatic syrup, and fantastic facial oil!
Continue reading “Natural Care: Honeysuckle Infused Facial Oil”
Which white, frilly, (edible) flower makes an amazing wine? Queen Anne’s Lace*, of course. And, yes, it’s a wild-growing plant that some would consider a “weed”.
The Queen Anne’s Lace was so good in jelly – and those lacy flower heads keep springing up along the fencelines – I had to try making wine!