There’s something special about seasonal eating, don’t you think? It seems to me that is was more common when I was a child. Apples were only available in the fall. Oranges and tangerines in the winter. These days you can find most anything all year round.Continue Reading
I love supporting local families who produce maple syrup, but that doesn’t mean that I don’t enjoy tapping the two black maple trees in our yard. We’re lucky if we get a gallon of syrup, but it’s our syrup. We’re the type of people who get joy from sitting down to a meal where there’s something on our plate that we produced ourselves from our quarter acre lot. Continue Reading
The Ultimate Guide to Growing, Preserving, and Using Herbs
I have to admit, I’m a sucker for a beautiful book. And The Homesteader’s Herbal Companion does not disappoint. While beauty will certainly get me to pick up a book, the contents must be just as attractive and interesting. Author Amy K. Fewell has done a great job of delivering the whole package.
Have you tried 3 ingredient peanut butter cookies? They are all the rage, especially for those who are avoiding grains. But the typical recipe has a lot of sugar. And I prefer not to use peanut butter (I’ll explain later). I’ve come up with a great solution that uses coconut sugar or maple syrup, and almond butter to make delicious 3 ingredient almond butter cookies. Continue Reading
It’s not often that I accept a guest post, but I’m delighted that Kelsey Steffen said yes when I asked her to write a guest post on the benefits of sourdough and talk about her eBook, Everyday Sourdough: Easy Recipes for the Everyday Baker.
I’m a huge fan of sourdough, so it may surprise you that I have no other posts on my site about the topic. Because my husband and I only eat about 2 loafs of bread a month, I’ve never felt that it was worth my while to bake my own. We’re blessed to know an amazing baker and barter bread for garden produce!
I wholeheartedly agree with Kelsey about the benefits of baking with sourdough. I particularly have trouble with yeast breads, but do perfectly fine with sourdough. Kelsey explains why in her post below.
Have you ever tasted real, homemade teaberry ice cream? When I was a child, we discovered a wonderful ice cream shop near the cottage where we spent our summers. It was in the front room of a home on a country road, and while they didn’t carry a lot of varieties, the ice cream was all homemade. That’s where I had my first taste of teaberry ice cream.Continue Reading