I baked pumpkin bread the other day to share with friends who were coming over to help me with processing my rabbits. (Post about that to follow). I used an Oxbow pumpkin in place of the canned pumpkin I have always used in the past. This was obviously much more time consuming as I had [...]
Filed under: cooking | 4 Comments »
It’s been a few years since my last book report. Probably it was 7th grade or so? Maybe Tom Sawyer or To Kill a Mockingbird? But I can remember the instructions on how to compose a good literary analysis. Compare/contrast, use applicable quotations, cite external sources, consider the author’s style and always, ALWAYS have good [...]
Filed under: cooking, history | 3 Comments »
Breakfast is a very important meal on the farm. I’ve always been a breakfast eater (mostly Cheerios during my formative years ) but farm work burns a lot of calories, so these days a nice big protein and carb load in the morning is absolutely necessary to get from 7am start time until noon lunch. [...]
Filed under: cooking, meat, the day to day | 4 Comments »
Pretty right on.
Filed under: cooking, miscellaneous | 2 Comments »
I’m still planning on writing more about preserving food by canning, but I’m so excited about my fresh batch of sauerkraut right now, I thought I would highlight that first. Preserving by lacto-fermentation, it turns out, is extraordinarily easy! I’m hoping to try cucumber pickles by this method later in the summer. Maybe kimchi [...]
Filed under: cooking | Tagged: cabbage, canning, fermented vegetables, homesteading, kraut, lacto-fermentation, making sauerkraut, preserving food, recipes | 1 Comment »
The following magazine clipping hung on the door of our kitchen cabinet at the apprentice house all season. The caption reads, “In 1939, Franklin Roosevelt’s New Deal administration assigned photographer Dorothea Lange to travel around Oregon documenting agricultural communities at the height of the Great Depression. Here we see Mrs. Botner of Nyssa Heights in [...]
Filed under: cooking, history, philosophical ramblings | Tagged: canning, food preservation, homesteading, jam, pickles, sauerkraut, the food system, the Great Depression | 1 Comment »
I recently had a chance to participate in a small batch chicken “processing” (butchering) on the farm. I was a bit nervous about it, but it turned out to be a great experience and helped me feel many times closer to and more comfortable with where meat comes from, just as I have been learning [...]
Filed under: cooking, meat, miscellaneous | Tagged: butchering, chicken, Dropstone Farms, eggs, organic farming, raising animals, unlaid eggs | 6 Comments »
A couple weeks ago, I found myself needing to make a quick potluck dish for a little get-together at Betsey’s. It wasn’t really an impromptu thing but (as usual) the time to cook had arrived I hadn’t taken the time to really plan out what dish I was making or go buy ingredients for any [...]
Filed under: cooking | Tagged: farm eggs, farm to table, farming, food, fritatta, organic vegetable farming | Leave a Comment »
I’m enjoying finding more and more things I can make from scratch. Bread, jam, and now yogurt. Making yogurt turned out to be easy and fun. I like cooking when it is science-y! Yogurt takes 2 ingredients: milk, and… yogurt. You take a little bit of yogurt and turn it into more yogurt. All you [...]
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So… I hurt myself a couple weeks ago. Nothing too major but even so it was enough to teach me a couple of lessons. Such as:
1. Be aware. I bruised myself up by taking a spill on slippery railroad tracks as I was biking to Ballard. It’s an area of the trail that I’ve ridden over a million times, I was in a hurry, my mind was elsewhere, and before I knew it my tire hit the tracks wrong and slid out from underneath me.
Filed under: bikes, cooking, philosophical ramblings | Leave a Comment »
