Homegrown & Homemade
(gluten-free, grain-free, vegetarian, paleo) A frozen and thawed green bean will never be as good as a green bean just plucked from the garden, still warm from the sun. So finding new ways to use and elevate our preserved garden produce throughout the year is a necessity. Especially since Karl and I love flavor. We NEED flavor. Rarely will you find us eating just plain …
(gluten-free, grain-free, dairy-free, paleo) Do you have a favorite food that brings back fond memories? For Karl, one of those is salmon patties. Grandma’s salmon patties with cornbread and homemade strawberry jam, to be exact. It’s what she’d always make whenever he and his siblings would visit. Dinner was followed by BINGO, where Grandpa would call the numbers, and the prizes were little candies or coins all …
(gluten-free, paleo, grain-free, vegetarian) I think deviled eggs should always be described as rustic. Is there a food that is more homespun, wholesome, and natural than the egg? I think it would go against my morals to create fancy swirled deviled egg filling with a piping bag. Plus, that just takes too much time. Deviled eggs are already a labor of love, especially when you have to peel farm …
(gluten-free, grain-free, paleo) Yes, all three meats! Because, why not? This is something you’d like to make on a Sunday afternoon for brunch. When you have highfalutin company coming over. For dinner, served with a fresh, crisp and slightly sweet salad. Or even just to keep in the fridge for easy re-heatable breakfasts for a few days. I sent this to work with Karl for lunch …
(paleo-friendly, vegetarian, grain-free, gluten-free) Maple butter sauce is pretty much what it sounds like… maple syrup and butter married together to form something greater than themselves. Smooth, sweet, buttery warm maple syrup. And adding a touch of raspberry makes it near impossible to not eat by the spoonful! We make our own maple syrup every year, by the way. It’s a lot of work, but …
The fall harvest season is my favorite time of the year. I love that every surface in the kitchen and dining room is covered in fresh garden produce, the dehydrator is always running, and canning jars are all. over. the. place. Open windows allow a light breeze to travel through the house, and I am wearing sweaters and putting a pinch of cinnamon in my morning coffee. …
Yup, melon seeds. The gloppy, stringy mess that you scoop out with a spoon and throw away. We’re gunna eat it! Part of our journey into homesteading has been to increase our respect for where our food comes from. To utilize every part of the plant or animal and practice a no-waste lifestyle. Well, as little waste as possible anyways… This recipe is a prime …
Do you have at least six mondo-zucchini sitting on your counter at all times during the summer? I love to take all the extras and shred and dehydrate them. I add the dehydrated zucchini to various things all winter long- like soups, sprinkled on salads…and now, this granola. If you are looking for ways to preserve and use preserved zucchini, you’ll want to check out my …
(gluten free, paleo, vegetarian, grain-free, easy side dish) There is an “original” version of this recipe. You’ve probably had it at a potluck, birthday party, or family reunion. You’ve probably wolfed down four servings and then demanded the recipe. My recipe has all the same flavors, but uses only whole foods and garden fresh produce. No refined sugar, no rancid oils, and no Ramen noodles fried …
(gluten-free, paleo, grain-free, easy side-dish) And char-grilled it is. Or rather, maybe just charred. Karl and I like our food grilled hard! If you like your food with less flavor black marks, by all means grill it less. You could even bake or sauté the zucchini… In summer, our grill is indispensable. We use it more days than not. It heats up quickly and doesn’t heat …
