We recently culled some beef, and this time we managed to salvage the tongues. Tongue isn’t often eaten any more, although not so long ago it was an economical cut of meat at the grocery store. The first time I tried cooking a beef tongue, I was a little bit horrified at the graphic nature…
Author: toadstoolsfairyrings
10 Tips For Amazing Broth
Broth is one of those amazing ingredients that makes everything taste good. With some broth on hand, you can make soups, sauces, gravies or cook beans, grains and vegetables in it. Everything you add it to will be rich and flavorful. Well-made broth not only tastes good, but also is a powerful healer…
Yarn Along: Crocheted Rag Rug Tutorial
It has been awhile since I’ve had anything other than lace yarn to work with, but now I am jumping over to crocheting a few more rag rugs. There are several reasons for this drastic shift in handwork – 1) Lace requires WAY too much concentration for me right now. It is so sad to…
Forgetful Mothering
Over the years I have witnessed so many different mothering styles among the animals. Just like people, there’s a big difference between mothers, from over-bearing mothers, to those who take things easy. They can range from: Psychotic Killer Mother: We’ve never had any like this on our farm, but a friend of mine with expensive…
Grain-free Calamondin and Chocolate Chip Cookies
Rose and I created this recipe together one day when she was inspired to bake and a glowing bowl of calamondins was taking up all the space on the kitchen table. Rich, and chewy, these cookies have the perfect orange/chocolate flavor balance. Grain-free Calamondin Cookies 4 cups almond flour 1 cup coconut sugar 3 eggs…
Pork, Daikon, and Pak Choi Stir-fry
Wandering through the garden, I pulled this recipe together to do something interesting with a large left-over fresh ham we had roasted. It’s quick, easy to prepare, and delicious served over rice or noodles. Pork, Daikon, and Pak Choi Stir-Fry 1 daikon radish, sliced into rounds (these radishes can grow to be enormous. About 1…
Calamondin Souffle
Calamondins are tiny, extremely sour and flavorful citrus fruits that grow abundantly here in the winter. They are a great lemon substitute with unbeatable orange flavor. Many Southern cooks have their own version of calamondin cake (get a grain-free version here). With a new abundance of milk and eggs, I wanted to make something that…
Creamy Turnip and Tatsoi Soup
It was too hot for turnips to thrive last year, and I hardly got any. I had unluckily set out to grow a turnip trial of four varieties that year, none of which did very well. The year before seemed to be the Year Of The Gigantic Turnip, as I accidentally stumbled on how to…
Hard Frost In Florida
There was the first hard frost a few days ago. It was the first hard frost in several years. Ethan turned on a sprinkler in the corner of one of the pastures to make beautiful icicles during the night. The children woke up early the next morning, eager to…
Abundance Is Here
There’s this funny paradox I’ve noticed – when the weather is bad, or there’s anything to do involving a pitchfork and manure, people seem to think we’re hardcore weirdos with a fanatical agriculture hobby….but when it comes to just-ripped-from-the-ground vibrant produce and grassfed steak for dinner every night, then we’re suddenly privileged,…
Sweet And Sour Turnips With Mizuna
In the garden there is currently an abundance of my two favorite kinds of turnips – Scarlet Ohno Revival and Purple Top. I love these varieties for their flavor, color, and prolific harvests – too prolific sometimes! Just last week I was asking a lady at the grocery store who was checking out with…
Toadstools And Fairy Rings 