Small crop from your garden? Make homemade giardinera.
The harvest from the garden doesn’t always go as planned and sometimes we’re left with a small crop of odds and ends to deal with. The answer to a small…
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Below is a collection of whole-food based recipes - many of which are created from our land’s offerings. The recipes taste the best when the ingredients are as local and organic as you can find them.
Don’t waste food: eating and using bones
This is not the season for wasting food. Before we harvest all the meat from our homestead this fall, it’s time to use up the remnants of what is left…
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Homemade Gelato: Got summer fruit? Make this!
I’m not sure why it took me so long to make homemade gelato. Thanks to my dairy cow, Cece, I’ve made plenty of ice cream over the years. But gelato…
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Lemon Spaghetti
Made with homemade noodles or boxed pasta, this lemon spaghetti is such a welcomed dish at the supper table. Consider is one of those “fast food” on the farm dishes…
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Rhubarb Curd.
I’m keen on desserts that have a bit of tang to them. Sweetened only with honey, this rhubarb curd is a gentle way to enjoy a truly unique spring harvest….
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Here’s something delicious to do with rhubarb.
Rhubarb is perhaps the humblest of spring vegetables (yes, it’s a vegetable). Don’t let it’s toxic leaves and tart flavor deter you: a bit of sugar, a bit of love,…
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Fast Food on the Farm
Here’s the reality: when the flowers begin to bloom and there are tomato plants to get in the soil, I’m less inclined to spend a ton of time in the…
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Preserving eggs.
We don’t often think about egg’s having a season, but they do – and this video is all about preserving eggs! When the days grow longer and warmer and all…
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Einkorn Brownies
Chewy, crumbly, and left just barely gooey in the middle, this is my go-to brownie recipe. Einkorn is perfect for brownies because it’s already slightly crumbly and tastes subtly of…
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Jam Galette
This is one of my very favorite wintertime treats to make: jam galette. The good news is that the crust is so incredibly versatile that once you learn the very…
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Sourdough made easy: Keeping, maintaining, and converting to a dry-sourdough starter.
I keep a sourdough starter. A very healthy one. Right now, a small jar of my starter is living in the refrigerator where it sits, waiting for its moment in…
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Homemade Bacon is this simple: salt, sugar, and 7 days.
It’s been seven years now since Brandon Sheard of Farmstead Meatsmith came to visit our (then) farm and taught us how to properly kill, clean, cut, wrap, and cure our…
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