I have taken to using the moniker Homestead in recipe titles now, apparently. This is more accidental than deliberate though now that I think through it a little more, it kind of works. My very (un)professional thinking is that food can qualify for this title if a.) it uses common homestead ingredients (eggs and milk in this recipe,…
October marks five years that we have inhabited this land, working towards creating a sustainable off-grid homestead on the five acres put into our care. As is often the case, this series is me stumbling through the agrarian process, finding my way through the dirt, in words. * * * She stands at the kitchen sink with me…
In my previous post in this series, I detailed the things we’ve learned that have seemed to make the biggest difference in our ability to grow vegetables in this harsh climate. Included in that list, is choosing the correct varieties, specifically shorter season varieties and those that can tolerate extremes in climate. This is a…
In one of my favorite gardening books, The Resilient Gardener by Carol Deppe, emphasis is put on staple calorie crops that produce in the worst conditions. That concept has stayed with me these past few years as we’ve chosen what seeds (or slips) to fill what spaces. We have planted sweet potatoes every summer since…
