Monday, March 19, 2018

Homegrown oatmeal

We're excited to be eating our own oatmeal these days.  The first step in getting a bowl of oats is to run the oats through a roller.
The oats are a hull less oat which means they thresh free of the hull like wheat but unlike most oats.  There are still some hulls though.  To get rid of them we add water.  The hulls float and the oats sink.  We skim the hulls off then start cooking.

These really are the best oats we've eaten.  It may have a little to do with how much work we put into getting them to the table, but it is probably also that they are fresh rolled.  They are sweet enough they really don't need honey.

Monday, January 22, 2018

Popcorn cornbread

Have you ever had popcorn cornbread? We made our first batch the other day and really enjoyed it. We had a bunch of old popcorn from years ago that wasn't popping good anymore. So we simply ground the corn kernels (not popped) though our mill. We sifted out the coarser pieces for popcorn grits and made cornbread with the meal.

Tuesday, January 16, 2018

Our soap box

One winter project is to make soap.  The batch here is Cream and Honey Soap.  We use tallow we render, often from our own beef cattle, cream and milk from our Jersey cows and honey from our bees.  Now that's some homegrown cleaning power!

Wednesday, November 1, 2017


  We're excited to be growing a new crop on the farm: chayotes.  This vegetable of Mexican origin can be eaten raw or cooked.  It is very similar in use to yellow summer squash, though it should be steamed to soften before adding to stir-fries.  Chayotes grow on aggressive vines, so a strong trellis is needed.  We had one growing along a grape trellis and another we had grow up an apricot tree.  Chayotes are one of just a few perennial vegetables, meaning it will come back next year if the roots are well mulched through winter.

Thursday, October 26, 2017

Planting for next year

We're almost at the end of the season but it's time to start planting again, for next year.  Today we seeded our onion seed into a cold frame.  They'll grow here this winter protected with glass.  Then come March we'll set out the little onion plants.


Tuesday, September 26, 2017

Homegrown pasta

Cooking from scratch means pasta is a special treat not an everyday food. The dough is a mix of eggs and our bread wheat.  We role the dough through the pasta roller and cut into fettuccine. We boil the noodles for a few minutes then top with a sauce of tomato, ground beef, onion, garlic, basil, and shitake mushrooms. Nothing like a plate full of homegrown food!