raising food
In which 251 beef, pork, turkey meatballs are bagged for the freezer
Early this month I spent part of a day grinding a large piece of beef, a loin of pork, with added ground turkey for a BIG batch of meatballs! We love them for adding to pasta sauce and for sub…
Raising baby chickens
The new chicks – 100 Harvest White, 20 Red Ranger – are here. Each tiny fluff ball has to have its beak dipped in in water as they are removed from their shipping box. We have lost 5 – no…
www.Beyond the Flavor does me proud!
After spending a most companionable morning full of laughter and good food the three creators of Beyond the Flavor published a very kind article about me. Please visit www.beyondtheflavor.com to see it and the rest of the folks they profile.…
Homemade winter mincemeat from historic recipes; bear, venison, and pigs feet
There was a wonderful madness in my kitchen as eight friends and family joined me this last Sunday to make mincemeat from historic recipes. Both the bear and the venison were contributed by the Great Hunter (Jackson Landers) for which…
Taking care of ourselves and each other: Self-reliance, sustainibility, and Andrew Zolli
Around about Thanksgiving is pretty much when I close up the summer and early fall making/doing/storing food bustle. I’m getting ready to hunker down; you’d think I was a squirrel. South Dakota winters have a way of sticking in…
In which I harvest Japanese Persimmons and am made very happy
There is no way to share the lovely fragrance of a newly cut Japanese persimmon or the soft and slippery mouth feel of the deeply orange ripe fruit by word only; American persimmons at their best can be delightful as…