The other night I was processing apples, apples, apples and this time instead of making applesauce I was freezing the slices for future apple pie… I was so proud of myself for coming up with a scam of putting the slices of apples in a ziplock bag then forming them into pie pan shapes for … Continue reading
Would you like to know what is in Ranch Dressing? No, you don’t, and even if you did, you couldn’t pronounce it. A homemade ranch dressing is basically mayonnaise, garlic and herbs, and some sort of dairy, usually yogurt. I have trouble spelling consistently, much less being it, so my Ranch Dressing is not going … Continue reading
I don’t have many sauerkraut customers. It goes on the table and back in the refrigerator, usually untouched, and I think I’m getting ready to make future pork chops out of it. Cordito or kimchee usually goes pretty fast around here, but this fall I wanted to make it a bit chunkier and with lots more … Continue reading
Gorgeous! This photo taken by the amazing Francie Ivy. Wow.
I’m working on our Lamb brochure and would love any comments or suggestions on it, to see if it makes sense or not. We have about 20 to 30 big lambs that we are taking deposits for now to process in November and will have more in the spring. They will be the larger lambs, … Continue reading
I really don’t understand the concept of peeling fruits or vegetables, especially when you can save so much time and make applesauce that is pink. Of course your life does change when you have a stick blender. These apples are Red Johnathans, which make a lovely pink applesauce, which I expect that any red apple … Continue reading
It’s hunting season. Good to know that most antlers you see around are sheds, meaning that the deer or elk shed that years antlers and when they fall off, they grow a bigger set. This is a design show I did in Dallas a few years back, trying to bring some of Colorado’s beauty to … Continue reading
I tried to save as many as I could, but my two cases of paste tomatoes were ignored under more pressing things. I have to admit that almost 1/4 were turned into future pork chops and those fatties were excited! It’s nice to know that with pigs around, even when food does go to waste, … Continue reading
In part 1 of preserving herbs I showed how I mainly preserve herbs, fresh, in apple cider vinegar. I so enjoy reaching in the fridge and adding a splash of infused herbal vinegar to something, or a bit of the fresh herb. Basil is a different animal. The best way to preserve basil is in … Continue reading
Making aoli or mayonnaise is easy, especially in a food processor, but sometimes things don’t work out and it is hard to figure out why. Don’t lose hope, it is easy to fix. The order in which you put ingredients in the food processor is important, and I always start with garlic, then eggs, then … Continue reading
grassfood. 