i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
This is a super simple dish, and to be honest, my selfish reason for blogging it down is because the recipe is from my mom (and grandmother) so it is a taste of home and my childhood for those days that I’m missing it, rather …
I was recommended tomato chutney as a possible recipe when my tomatoes started ripening in earnest. I have never had any before, to my knowledge, which is a pity because after this week, I’ll be canning as much as I could of this delicious condiment. …
And just like that, my tomatoes have started to cascade in red globes and spheres of all sizes, and with them come the abundantly delicious things I could make. Before I start the process of storing them (most likely dehydrated and powdered), I wanted to …
This flatbread BLT recipe is literally “garden fresh” as my tomatoes have finally started to ripen, and spoonfuls of pesto from my basil pesto were drizzled on (although you can absolutely use dandelion pesto). This is quite late in the year, as I usually have …
My tomatoes have gotten off to an extremely slow start this year, despite having had them in the ground since the beginning of May. They’re still green, and have made me impatient, so I decided to pull a few of them and make some fried …
First, let me just say yes, chickweed (Stellaria media) tastes good—like if butter lettuce and alfalfa sprouts had a baby… but it’s a pain to harvest and harvest enough of it to justify making a salad. However, if you have nothing to do and are …
Here’s something that’s a little bit more on the “normal” spectrum in terms of food since I know some of my creations might be difficult for the average homesteader to find use for. I dehydrate hot peppers and powder them to save space, and this …
Now that my Misfit Market subscription allows me to customize my box, it makes it so much easier to plan the meals I’m going to make. One of my favorite dish (or snack—I’m not opposed to eating a big ol’ bowl of this by itself) …
My hot peppers are in full swing which means I’ve collected quite a bit of them. While I’ve been giving them away to friends and family, I’ve also been dreaming of making hot sauce for those cold winter months to come. I came up with …
I made this with hairy bittercress but you could potentially do it with a lot of different mild flavored greens (spinach, shepherd’s purse, edible chrysanthemum, goosefoot, stinging nettle). My particular version only has 3 main ingredients–egg, shiitake mushroom, and the greens, but other versions can include …