Two of my heros of the earth steward movement are Thomas Berry and Wendell Berry. Bill Moyers
was fortunate enough to have a sit-down interview with Wendell Berry and here is the full interview. Great Stuff!
Added by Bruce Weaver on October 9, 2013 at 1:35pm — No Comments
Chicken Cider Stew is a savory stovetop dish that comes together quickly and uses the great stuff I'm getting from my CSA and my garden right now: sweet potatoes, carrots, celery, onions and apples.
You can find…Continue
Several years ago, I saw a blurb in a seed catalog (I think it was Seeds of Change) for sesame seeds. Not being familiar with how they grow but loving them on everything from salads to bread, I ordered a packet of seeds. I sprouted the seed in a seed pack and transplanted them to my mostly compost and sand garden. They grew nicely for a couple of months and then the most wondrous thing happened; they started to flower. Beautiful little white bells began to appear and continued adding new…Continue
Homestead Harvest is in…and the tally is:
Pickled Beets:6 pints
Blueberries: 2 quarts dried
Plums: 8 pints canned
6 quarts dried
Pears: 5 quarts dried
Apples: 7 quarts dried
4 pints of sauce
3 quarts of juice—already gone…
Grape juice: 23 quart
Figs: 5 quarts dried
Tomatoes: roasted 70 half pints roasted
7 pints of salsa
4 quarts dried
Added by Charlyn on October 6, 2013 at 1:24pm — No Comments
This is a yummy pizza inspired by an apple my mom brought me and some neat cheese I picked up at Costco. Paired with some caramelized onions and crispy bacon from the freezer, it's a delicious fall pizza.
Added by Kirsten Madaus on October 5, 2013 at 12:30pm — No Comments
Before I started food blogging I had no idea how useful a green tomato was. I keep discovering more and more uses for them! Here's an easy chili using green tomatoes and tomatillos from my CSA farm share.
The recipe and instructions are …Continue
These muffins are sweetened by fruit in its natural form: very ripe bananas and dried dates. You don't need the sugar!
I'll even go out on a limb and say that if you eat one of these before walking your first half marathon, you will have a Personal Record!…Continue
Added by Kirsten Madaus on October 1, 2013 at 10:00am — No Comments
I've been growing garlic over the winter/spring, and basil over the summer/fall in the same garden space for several years. The time to plant is now! Head over to Gastronomical Sovereignty to read all about it!…Continue
Added by Kirsten Madaus on September 30, 2013 at 8:30pm — No Comments
Stacey @ bkfarmyards.com as created an unique ensemble of homesteaders and earth stewards to be brought to you via a webast Oct 1, 2 and 3. Join in on the Farm Yard Bootcamp…Continue
Added by Bruce Weaver on September 29, 2013 at 1:27pm — No Comments
Making some HomeGrown Ginger Bug and then a fermented beverage. Following the recipe from Nourished Kitchen
Added by bugsmudbooksandsticks on September 27, 2013 at 11:14am — No Comments
I just wanted to introduce myself. I am the husband of a loving wife of 11 year, father to 2 growing children, and a natural black thumb.
Since we where married my wife and I have dreamed of moving back to the country, and recently we where given the chance.
We are now the proud owners of 6 acres of trees and hay-field, that hopefully we can transform, in the lifetime we have left, into a humble sustainable yet tranquil home. If I'm good and don't procrastinate (HA HA) I will…Continue
Originally posted at Back to the Basics!
I LOVE SPROUTS!!! Growing sprouts are simple and easy plus I save a bunch of moolah!
Added by Marianne Smith on September 26, 2013 at 9:00am — No Comments
A savory late summer or early fall supper of roasted cubes of simply seasoned winter squash, topped with corn and optional bits of smoked sausage.
Nothing like a little Homegrown Common Sense. Sunny shares insights he has learned on reusing everything from water bottles, washing machines, to restoring vintage automobiles "maybe a better idea than " CASH FOR CLUNKERS ". An examination of a radical life of simplicity: of chopping the wood carrying the water.
Added by Bruce Weaver on September 22, 2013 at 1:15am — No Comments
Kohlrabi isn't just for sushi any more (you're thinking, wait, what?).
I shaved the bulb and sautéed the greens for two pizzas: pancetta, kohlrabi, caramelized onions and Manchego for the meat eaters, and pesto, kohlrabi, caramelized onions, dates and goat cheese for the vegetarians.
You can find the recipe here.…Continue
Added by Kirsten Madaus on September 21, 2013 at 10:30am — No Comments
Many years ago I come across a hard to find book by Robert De Ropp - Church of the Earth The ecology of a creative community - it was writings based on Robert leaving the life of a scientist and going back to the land to grow his own food and develop an experimental community. It was more than just living on the land it was about experimenting on a deeper level with community living and working with…Continue
Added by Bruce Weaver on September 20, 2013 at 6:45pm — No Comments
Onions aren't a lot of fun to work with, but picked up a handful of helpful tricks over the years that help :)
1 - Tears No More!
Cut your onions on your stove under the running range hood, or chill them in the freezer for 10 minutes before…
Added by Anne Radcliffe on September 19, 2013 at 5:35pm — No Comments
Chicken noodle soup should be comforting.
I’ve added Thai flavors and used gluten and dairy free ingredients for a nurturing bowl of flavorful soup.
You can find the recipe here.…Continue
Added by Kirsten Madaus on September 17, 2013 at 1:00pm — No Comments