Wondering what to order from Azure Standard? Here’s what I get! Yes, we still get a lot from the store. That is, until I figure out how to make olive oil in a Zone 7b garden… Make sure to follow us on YouTube for weekly videos from the cottage. ORDER FROM AZURE STANDARD HERE.
How to store carrots. The flowers of the spring have already bloomed and tucked back into the soil while the strong perennials take their place in the potager and greenhouse gardens. As of today, the bright blue delphinium stick above the yarrow and strawberry plants. The lovage now reaches the roof life and the market
How to render duck fat. Once upon a time, a dear friend of mine brought eight ducks to Cottage Hill. These male ducks had warn out their welcome on her farm and though she didn’t care if we butchered them, she didn’t want to bother. And thus, we inherited eight beautiful ducks. The black and
Oh hey you. How’s your July been going? Is it better now that you have five gallons of fermented pickles curing in your disgusting-but-soon-to-be-awesome root cellar? Ya. Me too. On a quick road trip to visit family near the Canadian border this past week, I just so happened to visit a little organic roadside stand that
Wash Eggs Like A Boss, Baby. Winter time is not a clean time on the farm. Just yesterday, as I was out throwing kitchen scraps to the pigs, I nearly face planted into the muck after my rubber boots got stuck in the deep sludge. There were slurping noises. And waving arms. And perhaps a
Tis the season, my friends. For greens. Though… let’s face it… it’s pretty much always the season for greens. Greens in the fall. Greens in the winter. Greens in the spring. Greens in the… see where this is going? We’ve got greens coming out of our eyeballs and sprouting from our ears. Mustard greens. Kale.
Finally, this ‘ol homesteader can breath a sigh of relief! Dare I say… something went as planned? And considering the fact that nothing ever goes as planned, I’m counting this a big success. Huge. Gigantic. An incredibly large success. A delicious success, too. In fact, if it was up to me, I’d bathe in this
Many homesteading skills are best learned through experience. And that I say from, well, experience. Most any of the tasks that we so desperately desire to take on as homesteaders require a sense of adventure – of focus – of determination to make it work. It was the same situation this past August, when I
I was recently asked, ‘Shaye… why do you do it? Why do you slave over the stove… over the garden bed… over the animal poop… over the piles of dirty dishes? Why, why, why?’ Great question, ye who shall not be named. (Don’t worry. It wasn’t Voldemort that asked me.) Anyway, I thought for about
WARNING: GRAPHIC IMAGES OF ANIMAL BUTCHERING. YOU’VE BEEN WARNED. Today we’re talking about how to butcher pigs. Truthfully, I thought it would be harder to say goodbye to our pastured pigs – Wallace and Chester. And as Brandon Sheard (aka: The Farmstead Meatsmith) (aka: Super Awesome Advocate for Home Butchery and Old School Preservation Methods)