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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Purchasing a Wood Burning Stove

fireplace

When we first moved to the home on our homestead we were on the fence about purchasing a wood stove. On the one hand we liked the idea of being able to heat with wood, and the warm atmosphere a fireplace provided. On the other hand, wood stoves are expensive. They take up space, space that for us at least, is tight already. I was also, believe it or not, afraid of them. I could see us burning down the house the first time we used it. After discussing the situation back and forth for thirteen months, looking at the situation from every angle, we finally decided to take the plunge. Our new wood burning stove was installed last week.

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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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