Kettle Klatches! Preserving Your Soup Garden

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After a gardening break over the summer, Carol Alexander and I, are back in the saddle and back with another episode of Kettle Klatches!. In this session we talk about preserving your soup garden by canning, freezing, and dehydrating your home grown herbs and vegetables.

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Lacto Fermented Spicy Green Tomato Pickles

Spicy Green Tomato Pickles Feature Photo

While I still have garlic to plant and sweet potatoes to harvest, our summer gardening season is coming to an end. One of the first crops to finish, of course was the tomatoes. In an effort to waste as little as possible I spent last Saturday afternoon gathering up the green tomatoes, some of which will become spicy green tomato pickles.

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Kettle Klatches! How to Make a Pot of Stock

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Join us as we present our second post in an audio blog series “The Art of Soup Making”. In this installment, How to Make a Pot of Stock, we talk about the importance of making your own stock, share some interesting ingredients, and take you through the process step by step. We’d like to invite you to pull up a chair, pour yourself a cup of tea, and listen in!

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Our Experiences with Sourdough

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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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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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