|Ready to make sauce. I have the Victorio put together, a…|
I didn't plan it, but apparently this summer's theme was 'get the kids to eat eggplant in a new way'. I usually cube and roast eggplant for use in spaghetti sauce, but this time I roasted whole eggplants, in lovely shapes from our CSA farm share, and used the flesh with Indian spices to make a creamy dip.…Continue
If you have a tick problem, you may eliminate most of your ticks by using dry-ice traps in the spring and fall. Ticks hunt by CO2 detection to find prey with blood and a CO2 signature (exhaust). Use several small tubs of dry-ice, covered with a thick layer of heavy white felt (that touches the ground on all sides) ... and place these around your garden and/or yard areas. As the dry-ice melts, CO2 from this ice is trapped by the heavy felt. Ticks will use their sensing abilities to find…Continue
Most people growing their own foods do so to avoid GMOs and herbicides/ chemicals used to help grow these crops. In addition home growers seek a better quality of food free of all the additives, fillers, preservatives and chemical residues found in foods from the stores.
We can all avoid the temptation of growing GMO crops by reviewing a Rodale Institute 30-year farming study that shows non-GMO crops produce more than GMO crops. In addition, research by the Univ. of California,…Continue
Added by David Nuttle on August 28, 2013 at 1:33pm — No Comments
My charity, NPI, is engaged in the development of innovative sustainable agricultural practices that may be of interest to this community. Our new integrated means of food production, indoors or outdoors and at any scale, may be seen on a You Tube video (http://youtu.be/cK71v-y15YY). Articles on two groups of our new technologies may be seen on 1)…Continue
Added by David Nuttle on August 28, 2013 at 10:58am — No Comments
Originally posted at Back to the Basics!Continue
Originally posted at Back to the Basics!
If you're newer to my blog you may not know the whole scoop. My husband is a Chiropractor. But that's not how I was introduced to chiropractic. I have been a Chiropractic Assistant for almost 12 years. Since I was 19!
I'm getting a bit ahead of myself here. What is Chiropractic?
Added by Marianne Smith on August 27, 2013 at 10:56am — No Comments
Our farmers at Patchwork Gardens are having a tremendous season. Each week the CSA farm share box is just loaded for bear. I love it! To help get dinner on the table during the busy late summer/early fall days, I've created this slow-cooked Indian-spiced dish. My kids love it and the leftovers reheat wonderfully well.…Continue
This pizza is great with fresh or frozen raspberries. The tender buttermilk crust and goat cheese provide a nice tangy counterpoint (I cannot believe I wrote counterpoint, but it really fits here so I'm going with it) to the sweet raspberries and balsamic syrup.
You can find…Continue
Several years ago, I decided I was going to figure out how to make the best chocolate chip cookie ever. Three years later, I have done it. Three years of tweaking, replacing this with that, adding more, taking away, and I finally have the most perfect recipe. So, read on dear friends, and come on this baking adventure with me. You won't be sorry.
Join me at ImaginAcres for the recipe and…Continue
Although we have made many happy landscaping discoveries this summer (Peonies, Iris, Lilacs, Snowball Bush, Rose of Sharon and more!) at our new homestead, the front landscaping around the house and deck had been completely neglected by the previous owners. With all of the other projects going on throughout the spring and early summer, I too, neglected it. BUT, the good news is- it's not too late to get your flower beds ready for next year, and it's a great time to save money by purchasing…Continue
These are good. Winter or summer! I shred and freeze the Squashzilla that appears in my garden, uninvited but certainly welcomed, and use it to stretch meat as well as in muffins and waffles.
You can find the…Continue
Cool morning temperatures, yellowing Honeylocust leaves, plus plants weighted down with vegetables point towards late summer harvest season. A quick pass through my yard revealed ripe tomatoes, several cauliflower, onions, currents, and another round of green beans. Meal planning is easy this time of year given the abundance of fresh produces. Each day means more beans, more currents, more onions… but comes a point on how many times I can eat fresh green beans in a row for dinner. It’s…Continue
A smoker is a wonderful piece of equipment. We use it as an extension of our kitchen, and on hot summer evenings, it is a great way to have the cooking take place outside on the patio, rather than heating up the kitchen. For those of you who are not familiar with a smoker, it is a device that allows you to control the temperature (typically within the 200F – 300F range) while cooking over heat/fire that generates smoke which is intended to permeate the food you are cooking. Ribs, loins,…Continue
I was looking to lighten up the richness of my Green and Gold Basil Tomato Tart, so I came up with this recipe. I combined arugula pesto (recipe from the amazing Farmer John's Real Dirt on Vegetables cookbook I got from our old CSA, Blenheim Organic Gardens) with marinated artichokes and olives.…Continue
I love eggplant when it's crunchy and cheesy. My kids don't share in that love--they like it roasted and pureed into spaghetti sauce. Usually all our farm share eggplant becomes sauce, but this time I wanted to try something different--and here's the result:
Added by Kirsten Madaus on August 18, 2013 at 8:30pm — No Comments
In the heat of the summer, it's terrific to pick up the farm share, grab a knife, and sit down to a wonderful cool crunchy dinner a few minutes later. This makes a terrific easy dinner for one or appetizer for two--no oven required.
Added by Kirsten Madaus on August 17, 2013 at 8:30am — No Comments
Hatch chile season is here! My grocery store roasts fresh Hatch chiles, and last summer I used the farm share tomatillos to can salsa verde.
I combined frozen shredded squash and corn with half a pound of ground pork to make a tasty green enchilada:
This book is full of all the great cooking posts that you have grown to love here at Everything Home plus. It has over 35 pages of homestead kitchen know-how with pictures to illustrate.
Added by Carol J. Alexander on August 15, 2013 at 10:19am — No Comments