Cortido – or curtido, depending on who you ask – has always been a ferment to me. Adding some Mexican oregano, garlic, and carrot transforms basic kraut into a Latin American-inspired tangy condiment great on just about anything. So I am not really sure if in some cultures it was fermented while in other it…
It is a backhoe week for Stewart, digging ponds and outhouse holes and other various projects. Haymaker’s punch is in order for hot days on big equipment (or in the garden). A couple of apron pockets full of black-eyed peas a day and we’re set for the daily homestead stir-fry. I forgot how much you…
Deep summer means saying good-bye to certain vegetables in the garden. The collard greens, while heat tolerant to some degree, were bug-ridden early on and never really grew to full size this spring. We’ve been eating off of them for some time now but it was clear that they just weren’t going to grow much…
This morning, after chickens were let out and goats milked, in that post-breakfast hurrah we seem to have every morning that tends to fizzle out just before lunch, it was chore time. The boys were strangely excited to move large quantities of manure from the barn and surrounding pasture and into the garden. It appears…
