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 I did a blog post on making homemade sun dried tomatoes (see Homemade Sun Dried Tomatoes – Oven Dried Really) that generates a lot of interest, so I was intrigued when Lisa from the Bella Sun Luci® Company contacted me to see if I’d like to review their sun dried tomato products. They like to promote the use of their tomato products in a healthy Mediterranean diet, and we’d just returned from a trip to Italy where we loved the Mediterranean inspired cuisine, so I was enthused to give them a try.
The Bella Sun Luci® products that arrived for review included [...]
Continue reading Win A Sun Dried Tomato Prize Pack!
 We’re often asked this question, and like to have anyone asking taste goat milk for an answer – they’re usually surprised when they find that it’s creamy, sweet and mild – virtually indistinguishable from whole cow milk. But, we raise Nigerian Dwarf goats, which produce milk that’s quite high in butterfat, hence the mild and creamy taste. Other goat breeds produce milk that’s typically lower in butterfat, so the flavor and consistency can be quite different.
As mentioned above, one of the big differentiators in goat milk is the percentage of butterfat. A goat that produces milk at 10% butterfat is [...]
Continue reading What Does Goat Milk Taste Like Anyway?
 It’s the time of year when there are usually excess vegetables in the garden that need to be taken in before frost destroys them. Many of these vegetables can successfully be stored for months if the right storage conditions are provided. Even without a garden, buying quantities of these vegetables while they’re fresh and “in season” and storing them for later winter use can make sense. Both of these approaches provide fresh vegetables more economically than buying from the supermarket in the winter when it’s most expensive. In addition, vegetables picked and stored at their peak maturity usually have better [...]
Continue reading Long Term (Winter) Vegetable Storage
 We had a great potato season in the garden this year; so we get to try lots of new recipes using potatoes. I wasn’t very familiar with the taste of tarragon; but like dill in potato salads so tried this recipe from Ina Garten’s “Barefoot Contessa How Easy Is That” and loved it – it’s a potato salad with lots of flavor! I’ve made it now with both Prairie Blush and Yukon Gold potatoes; and it’s been very good both times.
2 lbs Yukon Gold Potatoes (6 to 8 potatoes)
Kosher salt
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly [...]
Continue reading Dill & Tarragon Potato Salad
 It’s time to process the 11 Buckeye roosters that didn’t make the cut; and although that’s not exactly pleasant, I’m expecting big things from the meals they’ll be featured in. That’s because heritage birds like the Buckeyes have something that today’s supermarket birds don’t – they have flavor.
The commercial chickens grown for meat today have been bred to reach a marketable size in confined space within 9 weeks, thereby maximizing throughput and minimizing costs. If these birds are kept for more than 9 weeks, losses from disease and health issues are high – they have simply been bred for fast [...]
Continue reading Heritage Birds for Real Chicken Flavor
 This is an easy, versatile, and flavorful chili that my Grandma used to feed Grandpa and four growing boys. She’d mix it together, and then let it simmer to develop flavor while she worked on other things. It’s versatile because you can use ground beef, venison, or turkey; or any combination depending on what’s available. And, you can vary the heat by using mild, medium, or hot chili beans, use more or less jalapeno pepper (either seeded or unseeded), and add chili pepper if desired. The condensed tomato soup gives it a slightly sweet base, so the heat of the other ingredients hits you slowly. I regularly make several different chili recipes, but this [...]
Continue reading Grandma’s Chili
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