Author Shannon Hayes recently published a new cookbook, Free Range Farm Girl: Cooking Grassfed Beef. If you’re new to cooking grass-fed beef, you know that using your old methods of cooking may result in dry meat. And we all want our beef to be moist, flavorful, and tender.Continue Reading
The Amazing Elderberry
It’s funny, isn’t it, how certain years are just wonderful for certain plants. The last two years, my peppers were kinda’ pitiful. This year they’re prolific and huge. One year the apples are fantastic, another it’s a bumper crop of acorn squash.Continue Reading
If you’ve ever tasted a cucumber, or a pepper that is still warm from the sun and harvested just minutes ago, you know the difference between fresh produce and that which has traveled across the country to land in your grocery store. Fresh just tastes better! Continue Reading
A few things are really important to me when I’m packing Mike’s lunch. I do my best to provide a healthy, homemade meal. I usually pack dinner leftovers, homemade yogurt, fermented veggies, and a piece of fruit. It’s also important to me that his food not be packed in plastic, and that there’s nothing he’ll need to throw in the garbage.Continue Reading
I’m fairly new to kohlrabi. I don’t know what took me so long to start growing this brassica, because I love it! Kohlrabi reminds me of the stem of broccoli, only crisper, more refreshing, and a bit milder. I used a recent harvest of kohlrabi to make slaw, and based it on It’s a Keeper’s recipe for Broccoli Slaw. Seriously, I can’t get enough of this!