Around the Homestead

I skipped a week at the farm to go on a mother/daughter trip to a water park. We had so much fun we are planning to make it an annual trip. We did all the raft rides, relaxed on the lazy river, enjoyed the wave pool, did a lot of hot tubbing, played basketball in…

Buttered Radishes with a Poached Egg

6 french breakfast radishes 1 green onion 1 TBSP butter 1 egg 1 piece of toast Trim the tops and bottoms off of the radishes, and slice in half lengthwise.  Saute radishes and green onions in butter in covered pan for about 5 minutes or until radishes are tender.  Meanwhile, poach egg.  Serve radishes on…

Nourishing Traditions Breakfast Porridge

The suggestion is 1/4 cup steel-cut oats is 1 serving, but I didn’t find that filling and Bob’s Red Mill gives 1/2 cup as the serving suggestion so that’s what I’ve used below. 1/2 cup steel cut oats 1/2 cup water 1 TBSP acid (I used milk kefir, but whey, yogurt, buttermilk, or ACV will…

Around the Homestead

Last week I started my workershare season. I spent my shift picking and washing spinach. This week I hoed the rows and paths in one of the greenhouses. Now that I’ve spent more time working with her diamond hoe, it’s moved to the top of my wishlist. It’s great! That means the balancing act between…

Around the Homestead

It’s still very early in the season here, but the green onions are juuuuust big enough to start harvesting…so I celebrated with a special treat. It may just be becoming a tradition now that I’m thinking about it. The first little seedlings for broccoli, cabbage, kohlrabi and a few early bird basil and tomatoes. Outside,…

5 Ingredient Soup

This is a soup I make almost entirely from my canning pantry, with some fresh refried beans. 2 cups/15 oz can refried beans 1 pint/15 oz can broth 1 pint/15 oz can corn 1 pint/15 oz can black beans 1 pint/15 oz can diced tomatoes (original recipe calls for rotel) Mix refried beans and broth…

Around the Homestead

I suffer from SAD, so things really slow down around here in the winter. But now that the sun is back out and we’re getting some warm days, I have my energy back. I’m cooking more and am doing lots of fermenting. This is what I currently have going: milk kefir, apple chutney, kombucha, sourdough,…

Year 7!

This will be my 7th year as an urban homesteader! My most exciting news for the year ahead, is that I’ll be spending my vacation in August with Jackie Clay!!!!! I’m also working on my Sustainable Food and Farming certificate and should be done in December. I’m currently about halfway through my Pastured Poultry class….

Potato Skins

5 large potatoes butter salt 3 cups shredded cheddar, divided 1 cup chopped green onions 1 cup chopped bacon 1/2 tsp garlic powder 1/2 tsp onion powder Wash potatoes.  Rub with melted butter and salt.  Bake at 400 degrees for 60-90 minutes, until soft.  Allow to cool and cut in half lengthwise.  Scoop flesh into…

Creamy Lion’s Mane Mushrooms

1.5 cups chopped Lion’s Mane mushrooms 1/4 cup cream 1 TBSP butter salt and pepper to taste Sauté mushrooms until browned. Add cream and cook until thickened. Stir in butter, salt, and pepper.

Instant Pot Stuffed Pepper Casserole

Instant Pot Stuffed Pepper Casserole 1 lb ground beef 1 onion, diced 2 cloves garlic, minced 2 bell peppers, diced 1 handful spinach, chopped 1 pint (or 14.5 oz can) diced tomatoes, with liquid 8 oz tomato sauce 1/2 cup bone broth 1/2 cup dry rice (I used soaked brown basmati) 1 TBSP Worstershire sauce…

Year in Review

I had some pretty bad days this year. But the beautiful thing about looking back is that what you see is the good. And there was a lot of good! This year I met Eliot Coleman and had dinner with Joel Salatin (for my non-homesteading friends think: farming rockstars!). I watched my chickens go from…