by April | Last Updated: Apr 12, 2021 | Baking, Daily Life, Fermenting & Cheesemaking, Food Preservation & Storage, Our Kitchen
It’s almost time to tap the birch trees again. Even though it was -20F in town as I wrote this, I know spring is almost here and the weather will start warming up during the day. This is our fourth year in a row tapping the trees around the yard and it has...
by April | Last Updated: Jul 1, 2020 | Canning & Pickling, Food Preservation & Storage
What to do with the beet stems? That is the question. The beets themselves, easy. Beet greens, no problem. I love to cook and eat them both. But my question has always been, ‘What do I do with the beet stems’? In the past I’ve composted the stems....
by April | Last Updated: Jul 1, 2020 | Fermenting & Cheesemaking, Food Preservation & Storage
Birch trees, like maple trees, produce sap that can be reduced down to make syrup. Awesome, right, but also very time consuming and fuel-intensive. Lucky for everyone who might be busy, birch sap has many other uses. One of my favorite ones I learned about this year...
by April | Last Updated: Jul 1, 2020 | Fermenting & Cheesemaking, Food Preservation & Storage
My kids are yogurt fiends! I’ve been feeding plain Nancy’s yogurt to the kids since they were little. As they got older I threw in my Homemade Maple Granola and fresh berries, apples, or bananas as well. Now my kids ask for yogurt every weekday morning and...
by April | Last Updated: Jul 1, 2020 | DIY Homesteading, Food Preservation & Storage
Homesteading can be a fickle lifestyle. A late frost can kill your tomato starts, deer come by and eat all of your strawberry plants. Some years, no matter how hard you try, your beehive swarms and your incubator fritzes out and kills your turkey eggs, and yet somehow...
by Jessica | Last Updated: Jul 1, 2020 | Food Preservation & Storage, Our Kitchen
Oh my goodness, I love garlic, its pungent smell is my happy home dinner feeling (that’s a thing I swear). A little extra virgin olive oil heating in a pan with minced garlic and a splash of white wine, most of my favorite meals start this way. I am not alone in...
