One of the greatest things I have come to enjoy in our homesteading life is making meals that use our own homegrown ingredients. I recently made a potato soup that exceeded that goal for me. As fall settles in and we head into November, nothing warms the soul than a good hearty soup. After a
You want to eat locally grown, healthy foods. But it’s hard. We get it. After all, how much zucchini and tomatoes can one person eat? We know that trying to keep your food choices local and fresh AND diversified isn’t easy. But we’ve got your back. Why not try something a little different? Like beets!
It always happens…the day after Thanksgiving you are blessed with what appears to be enough left-over turkey and side dishes to host another entire meal. We all have our special Turkey left-over recipes, but once you’ve used up most of the turkey what do you do with the left-over carcass? Well, we’ve got you covered.
This is our first year milking Nubian goats. I was worried that we would end up with more milk than we knew what to do with and our girls did not disappoint. Now that babies are weaned we are getting almost two gallons a day! So what do we do with all that fresh,
Tis the season…the season of the zucchini. When I was twelve you couldn’t have paid me to eat the stuff. Now, I love the wonderful, versatile zucchini. From zucchini bread to zucchini boats and everything in between, you can do so much with this easy to grow vegetable. Typically, this time of year, our zucchini
Roasted Leg of Lamb If there’s one thing we’ve come to appreciate it’s having a freezer full of fresh meat. Most of the meat in our freezer is locally raised or, better yet, raised by us. We’ve been experimenting with our fresh lamb for the last couple of months. One of the best things we
Dennis and I love lamb and after putting our first ram in the freezer this year we were scouring for great recipes. We found this one over the summer when we had a ton of mint in the herb garden. This is like a two-fer…We get to use up some of our mint and we have