They will rebuild the ruined cities and live in them. They will plant vineyards and drink their wine; they will make gardens and eat their fruit.
We had a good pile of bones from the lamb after all the butchering last week. We froze them temporarily, just to keep them from spoiling until we got around to dealing with them. Last Monday, the 6th, we roasted them in the oven, and then put them in the roaster. This has become our… Continue reading Lamb Stock
We had a little virus bug blow through the house on Friday. It wasn't even that bad, but it was enough to give Miss Ellie a fever, so Daddy had to take a few hours of sick time while Mommy took Evie to homeschool co-op. Ellie Belle was wrapped up in a blanket on the… Continue reading Sick Days
We skipped the turkey for Thanksgiving this year. Instead we roasted two of the ducks that we harvested last weekend. Kathleen stuffed them with apple and onion slices, and rubbed them with salt and pepper. She set them in the turkey roaster and filled the bottom with half an inch of apple cider to steam… Continue reading Roast Duck
Our quince are starting to get ripe. They smell vaguely like Juicy Fruit gum. According to our research you want to leave them on the tree until October or November, taking care not to let them get frosted. One of them had a big split down the middle of it, and the base was starting… Continue reading Quince Sauce
Our friends Alex and Emma gave us these. Beautiful additions to the farm kitchen.
You know the best part of doing old time farm work? It is awesome. The second best part? You get to see the sun rise on a regular basis. The third best part? You get to eat like an old time farmer. Seriously, I tell my patients all the time, "You can eat like an… Continue reading Old Time Farmer Food
On Monday we pulled the last of our carrots and parsnips. It was a lot of fun, and took less than an hour, and then there they were in boxes in our garage. So far so good. Of course, the most time consuming part of any harvest is not the harvesting, but the preparation or… Continue reading Putting Away the Parsnips, a Sick Day
Welcome to my inaugural post! My hope is to share with you how we use the bounty we harvest from Three Hearts Farm to feed our family and community. There is something very satisfying about being able to grow and make food for others. This weekend we were had the opportunity to do just that.… Continue reading Saturday Night Dinner
Well, Folks, we definitely had a good time at the Ciderfest. It was not so big as we had thought (feared) it might become, and that was just as well, because it still took us 8 hours from first press to the last jar sealed. Of course the process began weeks ago, really, with collecting… Continue reading Ciderfest 2023
This last week we’ve started cooking up some of the pig meat we put in the freezer. Country style ham, simmering in the pot. Kathleen had to dig back into her early 1900s cookbooks to get a recipe for a boiled country ham that was not already cooked. Finally, taking it off the stove at… Continue reading Cooking the pigs
Little Farm in the Big City 