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
Growing up, my family spent every summer at a spring-fed lake on the top of a Pennsylvania mountain. The elevation was high enough that the plant life was much different than what we saw in town. The soil was acidic and all clay. Trees did not grow as tall, and moss was a lot easier to grow than grass. But that mountain was covered in wild blueberry and wintergreen. To this day, the scent of a crushed wintergreen leaf brings me straight back to my childhood.Continue Reading