Solstice Brownies (Paleo, Grain-free, Gluten-free)

I’ve been thinking a lot lately about the return of the light, and what it means to wait in darkness, closed in, caught in long moments of obscurity, almost forgetting that there was anything but stagnant midnight, longing for and trying to believe in the first ray of morning. I have been trying to sleep…

Loquat and Mulberry Cobbler (grain-free; Paleo)

 We stopped in at my mom’s house in town to pick mulberries from the ancient mulberry tree in her front yard.  The tree is huge and covered with berries, but the birds have begun to eat the ripe ones already and we mostly found berries which had just recently fallen.  My mom tempted the girls…

Savory Sweet Potato Stuffing

All the days lately have been either full of silver mist with sunshine at the edges, or golden and blue with somber grey in reserve.  Some very sad news reached us a few days ago – a very dear family friend passed away suddenly and unexpectedly over the weekend. He was only a few years…

A Sacred Thing

We just finished our main season for harvesting animals, and someone asked me recently if it makes me sad to kill them.  Most people, even meat eaters, can hardly imagine killing an animal themselves. After many years of growing both the meat and the vegetable part of our food, I have come to realize that…

Roasted Radishes, 3 Different Ways

I guess it’s cold when you turn the tap on in the morning,  and you get a cup of ice, and that’s only after it’s had some time to thaw.   In some ways it’s hardship out here in the cold, but at the same time i feel much stronger and healthier than when we lived…

Dried And Frozen Persimmon Treats

Glowing orange and as sweet as candy, the cultivated persimmons are ripe and abundant right now.  They are one of the delicious treats early fall has to offer, along with sweet potatoes, roselle, and pumpkins. These cultivated persimmons seem huge and mild compared to the wild persimmons we have already enjoyed. This was the first year we…

Toasted Pumpkin Seeds

    Pumpkin seeds are easily the most delicious part of a pumpkin.  It took  me awhile to realize that it was well worth the trouble of separating the seeds from the stringy pulp. Before that, I gave the seeds to the pigs or goats, who were very happy to eat them.  This is also…

Straight-From-The-Garden Ketchup

The Matt’s Wild Cherry tomatoes held on longer than most of the other garden plants, but we have gleaned a last harvest from them now, too.  They are small and very sweet and flavorful, and grow in dripping clusters.  I grow them every year, whether I plant them or not – they are always coming…

Herb-Roasted Chicken

  We have had lots of beautiful, fresh herbs in the garden lately, but of course you can make this recipe with dried herbs as well. It turned out beautifully browned with crispy skin and a fragrant, herby flavor.   Herb-roasted Chicken 1 sprig of fresh thyme (or 1/2 teaspoon dried) 1 sprig fresh dill…

Banana Cream Pie – And A Paleo Grain-free/Dairy-free version

  We had two almost overripe bananas, and lots of creamy milk and eggs on hand – and this was the result.  We can confirm from experience that this delicious pie is great for a picnic at the springs! There are two versions – a real pastry and real creamy milk version, and a Paleo…

BETTERAVES EN SALADE: Beet Salad

I have found beets difficult to grow here, so I am pleased to have a decent crop this spring.  They just don’t grow well in acidic soil, and I have found that sprinkling lime on just after I plant the seeds helps them actually grow.  I grew out a beet trial this year, with five…

OMELETTE AU JAMBON: Ham Omelet

We finally roasted the ham we had curing in brine for several weeks.  The best part about ham, I think, is leftover ham.  There’s so much you can do with it.  Ham sandwiches, added to quiche, diced up with potatoes.  Still, there’s nothing that goes together so well as ham and eggs.  With all the…