Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Jennifer's Comments

Comment Wall (392 comments)

At 3:57pm on November 26, 2012, Brenda susan Blaylock said…

Hi  Jennifer,  Thank you for the warm welcome!  I am so excited to have found your web site.  I have been gardening for only 7 yrs so I still learning, but would be glad to share my good experiences, lol  And yes, I'm going to try those raised beds this year.  already planning next spring's garden!

At 1:51pm on November 30, 2012, Beth Allen said…

Hi Jennifer,

Thank you for the welcome and personal note.  I look forward to perusing the site soon.

At 6:04pm on November 30, 2012, Laura Hojnacke said…

Hi Jennifer, Thank you for commenting on my profile.  I am excited to see what this site has to offer!

At 12:22am on December 1, 2012, Nikki Smith said…

Thank you so much for the warm welcome!  I am looking forward to everything you have to offer.  This is such a great site!! 

At 8:14am on December 4, 2012, Beth Milhiem said…

Thanks Jennifer. I appreciate the warm welcome. I be back in a few hours to go deeper into Home grown resources. Have a good morning, I am back to writing.

At 2:39pm on December 7, 2012, David Barrow said…

Thanks Jennifer. 

What video formats, etc should we be uploading? Please provide whatever specs. 


At 5:15pm on December 10, 2012, Ed notyours said…

hello jennifer it would be the same recipe as rutabaga pie only you use turnips. or you can

  • 1 9-inch deep-dish piecrust
  • 3 eggs, slightly beaten
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups well-cooked, mashed turnip
  • 1 cup heavy cream
  • Garnish: whipped cream
  • Heat oven to 450°. Line a 9-inch pie plate with dough and set aside. In a large bowl or blender, combine eggs, sugars, salt, and spices. Beat well. Blend in turnip. Add cream and mix well (it'll look soupy).

    Pour into piecrust. Bake 10 minutes; then reduce oven temperature to 350° and continue baking 40 to 45 minutes. Pie is done when a knife inserted into the center comes out clean. Serve at room temperature or cold, topped with whipped cream

At 7:12pm on December 10, 2012, Ed notyours said…

you should try  creamy sweet beet pie with hazelnut crust and yogurt syrup

At 2:02pm on December 11, 2012, will fleener said…
Thanks Jennifer it is a pleasure to meet you and good to be here. My hope is to be here for you and others.
At 7:47pm on December 11, 2012, Ed notyours said…

i have made them both and they are amazing  the turnip come very well using carrots also and sorry i have no photos


At 1:51pm on December 12, 2012, will fleener said…

Picking homegrown vegetables or a seat to a movie is one thing, but please do not pick my brain. There is not much to pick!!!! lol Just kidding. Yes this is a good place to be and thanks

At 12:36pm on December 18, 2012, Bearclover said…

Hi, Jennifer;

Thank you for the welcome.  I'll have more time after the holidays to flesh out information about myself and participate in the Homegrown community, but right now I'm up to my eyeballs in cooking for Christmas! :-)  I look forward to reading all the wonderful information you have here on your site.

At 7:39pm on December 20, 2012, Lindsey Mackey said…
Hi Jennifer! So glad to join! It looks like there is a plethera of knowledge and experience! :) Well as far as homemade gifts, I only made fleecey blankets this year. Last year was more fun, I made stuffed animals and cold weather accessories out of my old wool sweaters. :)
At 9:02am on December 21, 2012, Catherine said…

Hey Jennifer,

Thanks for your note. I am not much of a writer, but I'd love to give a post a try. We are about six months into the two-year plan, and it has been quite a process. I doubt we'll get there in two years, but it has been really fun trying, and it has forced us to look at aspects of our consumption that we never even thought about before. I don't think we'll end up grocery free, but I am still trying, and I do think we'll end up healthier, wealthier, and wiser!

At 2:01pm on January 2, 2013, Bernie Lanza said…

Jennifer..thank you for welcoming me. Hope your holiday was great.

Just started in kefir, this board has been a tremendous help. Nice to me

new friends. I had been growing organic backyard vegetables for years.

And now am retired, and happy that I have found this group.

At 3:10pm on January 2, 2013, Travis Stinnett said…

Hey, Jennifer. Thanks for the warm welcome. Glad to hear you enjoyed reading through my blog and I look forward to posting on the homegrown site. Thank you so much!!!!

At 4:54am on January 3, 2013, Kenny Garcia said…

Hi Jennifer,

Thanks for the warm greeting. Looking forward to adding to 

At 1:11pm on January 3, 2013, Clare said…

Jennifer, thanks so much for the warm welcome!  I'm very happy to be here :)  So glad you enjoyed our blog too.  It's really my own notebook, but it's good to know others enjoy it.  I'd be very happy to share the galette recipe, I'll PM you about how best to do that, as I'm still finding my way around here.  Looking forward to reading, watching, learning, and sharing, at Homegrown!  ~Clare

At 3:48pm on January 3, 2013, Joe Che said…

Thanks Jennifer! We definitely are into connecting with people over food. We have a community that has thousands of people in it and do it many times a month. That's how we found you guys.

At 2:47pm on January 4, 2013, W. Lorraine Ball said…

I was born in Amarillo and moved down here because our children were down here. So we are trying to make a small homestead with chickens, ducks, a garden and orchard.  We are going to be building a very small barn this small and add some goat to the mix.  But I admit I am not quite use to the Weatherford / Springtown area just yet. My family is an old panhandle family coming to Texas in 1900's.

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