This type of salad with raw cabbage and other vegetables with some sweet fruit, mixed with aoli, is one of our favorites. The best types of cabbage for this slaw are savoy cabbage or green Dutch flat, but any cabbage will do. For this salad I sliced the cabbage very thin, sliced the leaves and … Continue reading
The secret to a happy marriage? Make sure you both love garlic. Aoli is basically French garlic mayonnaise and it is so easy to make and a must to have in the fridge at all times for a base for a quick salad dressing, spread for sandwiches, marinade for meat, foundation for sauce… Of course … Continue reading
Nothing like the heady fragrance and taste of summer like fresh basil. Basil is one of those herbs that absolutely will not keep it’s flavor if dried, and the best way to preserve it is in olive oil. Purchase basil from a good grower at your farmers market, if you live in a cold climate, … Continue reading
Lucy farrowed yesterday morning in the old barn. She had nine piglets, and four of them were stillborn. This morning’s milking was a disaster because I have to bring Annabelle and Siegfried into the old barn to milk and while Lucy was pretty docile yesterday, today was different. She smelled the milk and tried to … Continue reading
We bought our American Guinea Hogs the first week in September, 2011. The sow, Charlotte, was so grossly overweight that she could hardly take three steps without collapsing, and though she had a litter of ten piglets, by the time we got her, she had already crushed six of them. Her hooves were terribly overgrown, … Continue reading
Butter 101. I sometimes hear talk of how expensive pure, raw butter, milk and cream are, so perhaps this might give some insight as to what really goes into making raw butter. I don’t think it is necessary to go into reasons why raw butter is such a superior food, and has no real comparison … Continue reading
Sweet and Hot. Begin anything and everything with garlic. Salsa, Pesto, Aoli, the possibilities beginning with garlic are endless, and besides that it is easy to grow. When I see recipes that say “one or two cloves of garlic” I laugh. Even if you hated garlic, you should eat it because of all the health … Continue reading
We are lamb-sitting our friend’s bottle lamb, Butterfly. Our dd came in the house and said, “Mama, Butterfly was scared.” Here is how it goes. ”Mama, Butterfly was scared. We were standing in the driveway and Jack had just pulled his trailer up the hill, hooked to his dump truck. All of a sudden I … Continue reading
Sage is one of the most versatile and delicious herbs. It loses it’s flavor, in my opinion, when it is dried, so the best way to preserve it I have found is in honey and apple cider vinegar. Another absolutely delicious way to serve sage is to coat it in olive oil or melted lard … Continue reading
Ground pork from pastured pigs is night and day different from confinement Big Farm pigs. Even pastured pork usually is processed at a USDA government slaughter house, which is why I choose plain ground pork and add my own ingredients instead of buying it premixed. Our favorite herbs for breakfast sausage are dried winter savory … Continue reading
grassfood. 