SOUPE AU POISSON: Fish Soup

  Fish is one of those special “boughten” foods we don’t get to enjoy often.  With a freezer packed full of home-grown grassfed beef, pastured pork and chicken, it’s hard to justify buying fish.  But fresh fish is just SO good (with emphasis on fresh)! I’ve gotten some disappointing grocery store fish, so look out…

FOIE DE BOEUF SUR LE GRIL: Grilled Beef Liver

Liver is one of the most nutrient-dense parts of the animal, and I am always collecting good liver recipes and suggestions.  Because it creates enzymes and is tied in with the gall bladder, even with careful handling it retains a slightly bitter flavor from the gall.  This, to date, is my absolutely favorite liver recipe. …

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…

Grain-Free Gingerbread Christmas Cookies

This recipe is a perfect grain-free, naturally sweetened and Paleo-legal alternative to the traditional wheat-based gingerbread cookies.  Made with almond flour and sweetened with honey and coconut sugar, these cookies turned out deliciously crunchy, chewy, and fragrant with holiday spices. 3 cups almond flour (and extra for rolling out dough) 3/4 cup coconut sugar 1/2…

Ambrosia: A Local Food Recipe

Ambrosia was originally the food and drink of the ancient Greek gods that gave them immortality, but in modern times it mostly refers to a fruity salad.  It is one of those recipes like gravy, in which everyone has their own version. It can vary from a wholesome salad of orange sections, chopped nuts and…

Cassava Stuffing – An All Local/Homegrown Recipe

There is nothing to inspire thankfulness and gratitude more than sitting down to a meal that is all home grown.  When all the sweat and worry is yours, when you have watched the seasons turn as small seeds became large plants, as chicks became pin feather-studded adolescents, and finally a flock of magnificent birds with…

Roselle Mock Cranberry Sauce

Roselle is one of those garden plants that hardly anyone knows about.  I first saw it growing at Karen Sherwood’s farm about ten years ago, and was impressed as much by its striking appearance as I was with the flavor of some homemade soda Karen had made with it. It is common and well-known in…

Soaking and Fermenting Cassava

I started growing cassava three years ago.  My friends and fellow gardeners Paul and Ginny Campbell gave me the first stalk.  Cassava is propagated that way – by saving the stalks to plant the next season.  The trick is to store them until the spring without them drying out or molding.  Some people wax the…

First Attempt At Bacon

  Inspired by the River Cottage Curing and Smoking Handbook, Ethan cured some bacon last week.  It’s good, but not quite what we expected – it’s a little heavy on the juniper berries and bay leaf.  Not bad at all, but I guess we’re used to Southern-style bacon.  We’re going to try it again with…

Handmade Mayonnaise

As soon as Christmas was over, the chickens decided it was spring and started laying.  We don’t usually get that many eggs so early in the year.  They were such beautiful shades of pink and brown I had to get a picture. My little lettuce plants are finally just big enough to start getting salads. …