Our Experiences with Sourdough

sourdough featured photo

This post isn’t really a tutorial as much as it is my thoughts on our first experience creating a sourdough starter from spelt and sharing with you some resources that I have found to be helpful. I am not a sourdough queen. I am still learning and working my way through new recipes, adjusting favorite recipes, and learning from my mistakes.

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Homestead Cooking with Carol

Homestead Cooking with Carol

Do you often find yourself in the following predicament: in the kitchen at 8pm after a hard day of gardening, your family needs dinner, but you don’t nave enough energy even to prepare peanut butter crackers; let alone something healthy and nourishing? Do you find this predicament to be frustrating in light of the fact that your efforts to grow your own food often leave you without the energy to prepare and preserve it? Read on about Homestead Cooking with Carol, a fabulous new resource to help you in your homestead kitchen.

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Six Tips for a great pot of soup

six tips to a great pot of soup

Monday night in our home is soup night. I make a pot big enough for one dinner followed by enough leftovers to get us through at least half of the week. Not only does this give us an inexpensive meal, but it eliminates the need to buy expensive lunch food items such as lunch meat which isn’t always very healthy anyway.

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Sauerkraut and Spareribs ~ Recipes from my Family Heritage

sauerkraut and spareribs

No visit to my Grandma’s was complete without this simple comfort food. She would begin preparing it early in the day, layering the ribs and the homemade kraut in the same vintage dutch oven. It would simmer all day long on the back of the stove to be served in the evening over mashed potatoes and accompanied by a side of her homemade applesauce. For dessert there would be one of her pies, usually rhubarb but sometimes blueberry; made from local fruit, the crust flaky by the lard she used. The full recipe and instructions are being shared today over at Gnowfglins. Click here to read more….

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Sprouted Flour Oven Pancake

sprouted flour square

In a further effort this past week to consume our egg gifts from the girls, we created a healthier version of a “Dutch babies” pancake. If you are not familiar with oven pancakes, the fat is melted in a preheated oven before a simple batter made of eggs and equal parts flour and milk are poured into the pan. The result is almost like a pudding, gloriously brown and puffing up over the sides of the pan. Don’t serve it until everyone has gathered at the table as it will begin to deflate as soon as it is taken out of the oven.

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Bone Broth Basics

Bone Broth

Bone broth is to the kitchen what a nice cashmere sweater is to your wardrobe: simple and unassuming, but a necessary asset. It is an element used frequently in traditional cuisine; kept on hand for making soup, sauces, and for cooking grains such as rice. If prepared with special attention and care it becomes a delicious concoction providing backbone to those simple dishes and an extra nourishing boost to those who enjoy them

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Rustic Lamb Stew and A Few Words About Soaking Grains

lamb stew

This past week we saw some of the coldest days of the year. Those kind days where you crave something nice and hot, something that warms one from the inside out. Unfortunately, one of these days occurred when I had not planned for something nice and hot. We were nearing the end of our grocery cycle and there was little on hand to work with. At a loss, I scanned the freezer and the cupboard for inspiration and, at the last minute, threw together a concoction that, had I tried, could not have been any more delicious.

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Cinnamon Coconut Hot Chocolate ~ and a giveaway!

cinnamon chocolate hot cooca

With one of the coldest winters we’ve had in ages cinnamon hot cocoa is a treat that we have enjoyed often. The recipe is simple and comes together quickly. The addition of coconut oil is a great way to get this good stuff into your diet. If this is something you would enjoy, we’re delighted to be able to offer a giveaway from Tropical Traditions for a gallon bucket of their Gold Label Virgin Coconut Oil!

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Grocery Shopping when One Lives Miles from a Store

bulk groceries

Real home-grown food and our fondness of it: beautifully prepared is one of the primary reasons we homestead. However, while we do attempt to grow the majority of our meat and produce, the key word there is majority. We are not a completely self sustaining homestead and I don’t know if we ever will be. There are some things I feel are beneficial to our diet that our climate will not support, and there are also many things we enjoy eating for which I make special allowances. Add to that the fact that we include a lot of traditional, fermented, and cultured foods in our diet, and our grocery list consists of things one cannot find at the “local” store twenty miles north. Grocery shopping is no longer a simple, one afternoon affair. It takes some planning, strategizing, and sometimes compromise in order to pull it off.

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Getting Started with Traditional Foods and Healthy Eating

vegetable basket

Happy New Year! I hope that you are anticipating a wonderful and most blessed 2014! This past week husbie and I have spent much time reflecting over this past year and all that it held for us, as well as looking forward to the new year and all that we hope to accomplish. One goal for 2014 is to continue to add more and more traditional and fermented foods to our diet. When I was introduced to traditional foods some years ago I was both fascinated and overwhelmed. Soaking, sprouting, fermenting, sourdough…..where does one start?? Today I am sharing my thoughts on breaking the concept of traditional foods down into smaller, bite sized pieces (pun intended) over at Gnowfglins. I hope you will drop by and share your thoughts as well.

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