We’ve had a buildup of roosters and now old laying hens so the past few weeks we have been butchering 2-4 per week for meat and broth. It’s been a real blessing. The boys have been asking about learning to butcher for some time now. We’ve been trying to give them their own homestead domains,…
It is actually kind of ridiculous how many times I’ve sat down to write here this week. I began working on another piece on Five Years a Homesteader but sometimes I don’t trust myself to publish even when the words flow. Thankfully, Stewart is Editor-in-Chief here, reading and giving honest feedback on everything I publish……
Since finishing up the final edits for TFF I’ve been thinking a lot about fermentation. You’d think after nearly a year on this project I’d be a bit done… but I’m maybe even more passionate about fermentation than ever. One thing I wanted to communicate in the Vegetables Chapter of TFF, besides providing some unique…
We have this bed of mustard greens I’ve sort of been avoiding. I wanted to use up all of that kale which is mostly on its last legs now… and the broccoli needed thinning… and collards are usually my first choice… Long story short, I need to start using up the mustard greens. We had…
