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.
I enjoy (ethically-produced) full-fat dairy products, especially milk, butter, and cheese. But I also like to try dairy alternatives and have been pleasantly surprised by how tasty some of them are. Can coconut creamer replace grass-fed whole milk in my tea? Will vegan “cream cheese” pair as delightfully with lentil sprouts on toast?
Continue reading “Dairy Alternatives: TJ’s Coconut Creamer And Vegan Cream Cheese”
While the duck egg cheesecake was delightful, it’s now just a lovely memory. Sticking with the cheesecake theme, I decided to make a vegan one next – it’s full of healthy ingredients and is a snap to make. And it will not only work as dessert, it could work as breakfast, too!
Continue reading “Homemade Desserts: Vegan New York Cheesecake”
I love a good peanut butter and banana sandwich, so at dinnertime, it seemed only natural to make one using two sourdough pancakes as the “bread”!
Continue reading “Now Eating: Sourdough Pancakes With Peanut Butter And Banana”
You may have seen an earlier post in which we discussed that we’re not vegetarians (No, We’re Not Vegetarians…), but still often choose to eat vegetarian or vegan meals – and how people seem to have difficulty wrapping their heads around the idea that we don’t eat just any meat: we’ve elected to only eat meat sourced from farms that value humane animal husbandry and processing of their animals’ meat. We often encounter people – in work settings, for example – who either look completely confounded or even annoyed by our explanation for why we won’t eat an item from a fast food place.
Continue reading “Meatless Eats: A Vegan Roast Worth Celebrating”