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.
I subscribe to an online (and print) magazine called "Cultivate" by homesteader and food journalist Holly Hickam, produced by the School of Traditional Skills. If you are at all interested in food, homesteading, or food freedom, you should totally subscribe as well. The weekly newsletters are a very entertaining read. In last week's issue she… Continue reading Old Timey Pumpkin Pie
We had a beautiful family day on Thursday, for once putting our Thursday to its proper use. One of the highlights of the day was harvesting and pickling some brussels sprouts. At first, Seppi didn't want to go to the farm, but once we had wrangled his "tool pants" on him, and told him we… Continue reading Brussel Sprouts!
This week has kind of gotten away from us, in terms of getting out of control busy, but we still managed to push ahead on one project that has been in the works for the last year. We got the grain mill set up on the porch at the farm. This is not an ideal… Continue reading Milling the wheat
We recently bought a grain mill. We bought a Diamant, by all reviews, the Cadillac of grain mills. It can grind beans, large and small grains, corn, even oily things like crushed nuts and sunflower seeds. It's also supposed to last practically forever. We certainly hope it can do all of those things, because it… Continue reading Mounting Bracket for the Grain Mill
An omelette made with farm fresh eggs, the filling is bacon from the Meishan pigs, stirfry with onions, sun-dried tomatoes, fresh basil. Bon appétit
Mommy canned cannellini beans, 18 1/2 pints today.  Ellie counted out 50 beans for seed for next year. This left us with 4Lbs of dry beans. Mommy pressure canned them. Enough for soup for several months.
Last fall when the tomatoes were coming in like it was their job, we didn’t have time to sauce them, so we put them all in the freezer. Purists will no doubt shudder to their very marrows at the thought, but hey, we do what we can. The problem is that it is another example… Continue reading A very saucy post
We have harvested the beets, pretty tiny haul compared to last year, but we have a backup plan. Buckwheat is taking over. It is tall and falling over into the pathways. I think this winter we are going to add t-posts every 10 feet or so along the rows so we can run twine when… Continue reading Beets in the Freezer
One of our favorite summer dishes (and hopefully winter dishes, if our winter beets do well this year) is "Butter Beets." We call it this because we usually made it with butter, but this week we were too pressed for time and made it differently, which we will describe for your consideration. Harvesting supper! Typically… Continue reading Butter Beets (only not really).
Since we harvested the pigs last year, we have been working on our cooking skills, that is, learning how to cook pasture raised meat. We are almost out of pork chops now, and since that is one of the favorites and easiest to cook, here is Ryan’s way of doing it. (Kathleen does it quite… Continue reading Now that’s what I call a pork chop
