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 Since Thanksgiving and Christmas are coming up, I wanted to share this recipe again. We’ve been making it so long we don’t remember where it came from, but know it turned the unappreciated, but obligatory sweet potatoes into a dish that gets requested every year. It’s both easy and delicious!
3 cups mashed yams or sweet potatoes
1/2 cup sugar
2 eggs, beaten
3/4 cup melted butter
1/4 cup evaporated milk
1 teaspoon vanilla extract
1/4 cup all purpose flour
1 cup packed brown sugar
1/4 cup chopped nuts
Preheat oven to 350°F. Combine yams, sugar, eggs, 1/4 cup butter, milk, and vanilla. Mix well and spread mixture in a casserole. Combine remaining butter, flour, brown sugar, and nuts. Sprinkle [...]
Continue reading Best Sweet Potatoes
 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?
 I love this stuff – it makes one of the best quick appetizers around and an instant gift too. It seems that sweet and jalapeno peppers are abundant in the garden every fall as the frosts start, so it’s a good time to stock up. This is a recipe that we prepare by water bath canning.
1 cup green bell pepper (seeded & diced small)
1 cup red bell pepper (seeded & diced small)
½ cup jalapeno pepper (seeded & diced small – be careful handling the hot peppers, be sure to wash hands well before touching eyes/nose or may want to wear gloves)
1 ½ [...]
Continue reading Hot Pepper Jelly
 This year, I’m happy to report that we’re getting a bumper crop of sugar snaps peas; and they’re absolutely delicious. As a result, I’m documenting exactly what I know about growing them, in hopes that there’ll be more bumper crops in future years.
What Exactly Are Sugar Snaps?
Sugar snaps (Pisum sativum var. macrocarpon), are a type of edible podded pea; similar to a snow pea except that their pods are round when mature rather than flat. They’re also similar to garden peas, except the pod is less fibrous, and can therefore be eaten when young. This eliminates the need for [...]
Continue reading Growing Sugar Snap Peas
 We like chipotle chili powder and we like spiced nuts – so it was almost inevitable that the two would end up in a recipe together. I first made them for the Superbowl party last weekend; and everyone loved them, so they’re a new favorite. Spicy, sweet, and salty all at once – from brown sugar, maple syrup, and chipotle chili powder. They’re very easy too.
2 lbs. deluxe whole mixed nuts (cashews, almonds, pecans, hazelnuts, etc.), salted
vegetable oil
1/3 cup pure maple sugar
1/4 cup light brown sugar
3 tablespoons orange juice
2 teaspoons ground chipotle pepper
Preheat the oven to 350°F and coat a sheet pan [...]
Continue reading Chipotle Roasted Nuts
Previously, watermelon has not done particularly well in our garden – generally the growing season’s over before the watermelon are ripe. However, this year I used the old heirloom variety called Crimson Sweet, and we’ve been happily eating watermelon for several weeks.
Crimson Sweet is described as an AAS winner (1964) that’s crisp and sweet; has medium-red flesh and mild flavor; and is a very popular, old heirloom. The packet says the variety takes 85 days to mature. I started the seeds indoors; hardened the transplants off, and then planted them in the garden after all chance of frost was over.
They vines [...]
Continue reading Watermelon Success
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