There are a gazillion and one “how to make homemade yogurt” posts out there, so I don’t offer any new knowledge here when I write this. However, I may bring the knowledge to a new audience, and that is what I care about!
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Homemade yogurt is really simple to make, at least half the cost of store-bought yogurt, and healthier because you can control what goes in it. In only has 2 ingredients, and takes only a couple minutes at each step. It’s also a perfect way to help me get in some inexpensive, healthy protein and gut functionality when I’m on my $25 grocery challenge to myself.
Meal-planning is hailed as the number one tip for saving money in the kitchen and avoiding food waste. And it really does do both of those things! But I find that when everything is coming in the garden, it becomes rather difficult to plan far ahead.
Why? Well, it’s hard to know sometimes whether the zucchini will be ripe by Tuesday or Thursday. You can’t predict whether or not an insect will come along and wipe out those kale leaves you had in mind for tomorrow’s meal. And beyond that, food preservation calls regularly during garden season. More time on preservation means less time on meal planning or cooking. You just can’t do it all in one day.
Strawberries are one of the few fruits we reserve for an annual U-pick farm trip. Why we haven’t grown them ourselves yet, I’m not sure! However, the trip to our local farms makes for a fun tradition. What’s more, the kids are getting better at actually getting some in the bucket each year.
The following is a “guest” post from my hubby- the guy who really knows his plants around here. We recently thought we spotted elderberries at a friend’s house- but Tim’s discerning eye second guessed our initial identification. Read on to find out how to distinguish these two look-alike plants from each other.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #roofeditmyself #CollectiveBias
Spring always puts a literal spring in my step. After all, the season is filled with so much life and vibrancy. Spring means new flowers, garden planting, baby chicks, and extended hours outdoors. For our family, it also means planning for summer projects.
If you’ve been following along with us, you know that our first major project has been building the chickens an upgraded home. The new digs is a spacious open-air coop that just might be nicer than my bedroom. Our chicken villa will accommodate many more birds than our previous one, provide access to the neighboring field for free-ranging, and give us space to keep the feed in-house.
The kids have been our quality control supervisors, carefully monitoring each step of the way through the spring rains and summer heat.
In the early spring, we sent off several of our eggs to a homeschooling family for use in a science project. The kids wanted to compare and record the hatch rate between different chicken breeds. So, they purchased an inexpensive incubator and mothered the eggs diligently for several weeks.
Since chicken keeping is not allowed in their municipality, it wasn’t long before thirteen chicks were sent back to us. Seven of the chicks were our own hens’ progeny; six were purchases from tractor supply after the first batch of eggs failed.
Foraging for plants in your neighborhood. Fermentation and bubbling jars. Homemade concoctions and kitchen experiments. Community. Joy! Can the combination get any better?
I received a free copy of the Craft of Herbal Fermentation Course in exchange for my honest review. All opinions are my own. This post contains affiliate links.
If you’ve been reading for the past few months, you may know that I was gradually working my way through the Craft of Herbal Fermentation Course from Herbal Academy. Today, I wanted to follow up on my previous posts and sum up my experience with the course.
When we bought our house, I had dreamy visions of gardening, egg-collecting, and happily tending to our chores as a family. It will be perfect, I said. We will homeschool and homestead and my children will learn how to live a nature-filled life that carries the perfect balance of freedom and self-discipline.
As you may imagine, it isn’t always as dreamy as I had originally hoped.
Reality: My sink runneth over and so does the poop. I change diapers and clean coops. The rabbits escape and we have to choose whether we should chase the bunnies or the babies. Decisions, decisions.
I was lamenting the truths of our less-than-ideal scenario to my sister-in-law, and wished aloud, “I just hope the kids get something out of all this.”
“Isn’t that how all parenting is?” she replied.
The revelation struck me. I really want to see character development in my kids, especially in relation to all of our homestead efforts. But I must remember that most character development doesn’t happen overnight, or even over months or years. It’s the nitty gritty, day-to-day stuff that forms a person.
How important it is that I don’t give up too quickly.
Asparagus grows more like a shrub than a quick garden plant. If you plant it from seed, it takes about three years before you can harvest it. But once it’s coming- oh my!- those fresh stalks are so delicious and tender. I hardly get them inside because I’m usually eating them straight from the ground.
If you happen to have some fresh asparagus in your yard, count yourself blessed and go pick some for this recipe. If you don’t, take advantage of seasonal sales to bring some home from the store this spring!
Lacto-fermentation is a hot trend right now. However, though it may seem like a new thing for young, health-conscious weirdos, the practice has been around for thousands of years. In fact, for about as long as there have been people, there has been fermentation. As it turns out, it’s also been a huge part of culture and community for all that time.
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Preservation & Food Safety
Fermentation is a fantastic way to preserve food without refrigeration. How does it work? While methods vary from food to food, generally the process is the same. Fermentation occurs when the naturally occurring bacteria on food is combined with some sort of culture: whey, wild yeasts, or, in modern days, a purchased strain of starter culture. Keep the fermenting food away from oxygen and leave it at room temperature. The good bacteria will grow, and the food will transform into a tangy, bubbly treasure that can safely be stored in a cool environment for months.