What can I say? I really don’t like canning. I’ve always looked on canning the food we grow as a necessary evil. Canning is NOT my jam. Thankfully, there are 6 Less-Work Food Preservation Methods I can resort to for most of the food we grow in the garden. As much as I always love seeing…
Salt cured egg yolks are a great way to get a flavor punch and little protein boost in many dishes! (And they’re also a really great way to use eggs that were frozen in the nesting boxes before you gather them.) The only thing worse about hens not laying eggs over the winter is when…
Earlier this month we wrapped up our 2nd annual Homestead Hog Butchering Workshop we host with Hand Hewn Farm. This year I tried making rillettes with a recipe I had bookmarked in The French Slow Cooker. It turned out to be an incredibly delicious and simple way to make french pork rillettes in a crockpot. (And…
I think we can all agree that fresh herbs taste better than dry ones, right? I mean the flavor punch is undeniable. In fact, when I first started using fresh herbs in the kitchen it was an adjustment! Food didn’t taste the same. I used WAY too much and at times it was overpowering. But…
There’s no easy way to say this so I’m not going to beat around the bush. I’m going to show you how to make gluten-free panko bread crumbs recipe… with pork rinds. And I’m not talking about the junk you get in a loud crinkly bag from the snack food aisle at the grocery store….
I hope you had a great garlic harvest this year! But whether you got a few pounds or a whole bushel, you’re going to want to properly manage the garlic to make the most of your harvest so when mid-winter rolls around you aren’t reaching for cloves that are rotten or bug-eaten beneath the papery…