Monday, December 5, 2016

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Cooking

Simply delicious: Late fall recipes

Nov 1st, 2016
Simply delicious: Late fall recipes

by Corina Sahlin Many people associate late fall and the holiday season with eating lots of food, feeling overly stuffed, children hyped up by sugary treats and gaining weight. And there’s the problem of friends and relatives visiting who might eat a gluten free or sugar free diet, and what, pray tell, are you supposed
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Canning summer’s end: Peaches and beets with honey

Sep 6th, 2016
Canning summer’s end: Peaches and beets with honey

by Corina Sahlin One of my favorite ways to preserve summer’s bounty is canning peaches and beets with honey. These jars will be like liquid gold in winter, when the soil is bare and home-grown fruits and vegetables are a distant memory. We preserve peaches and beets by canning them with honey, which is healthier
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Simple summer recipes

Aug 3rd, 2016
Simple summer recipes

by Corina Sahlin I don’t know about you, but I don’t like to turn the oven on to bake meals in the summer. It’s already hot enough in the kitchen without adding heat from the oven. So we turn to lighter, fresher meals, which is perfect because healthy summer garden vegetables are abundant. Our family maintains
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Homemade sausage: How good it is

Jul 6th, 2016
Homemade sausage: How good it is

by Corina Sahlin Maybe it’s the German in me, or maybe it’s the prospect of creating easy, quick, healthy meals for my family… Making and eating sausage is a big feature in our homesteading life. Even if you don’t raise your own pigs, beef or chicken, or if you don’t hunt game, you still can
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Lard: How to render at home in a crockpot

Jun 1st, 2016
Lard: How to render at home in a crockpot

by Corina Sahlin The right kind of fat plays a very important role in your health. Saturated fats are beneficial to the body, because they insulate myelin in the brain, which helps with memory, mood stability and alertness, and they strengthen the immune system and help regulate hormones. That’s why I love lard! Compared to
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Mozzarella: How to get started at home

Apr 4th, 2016
Mozzarella: How to get started at home

by Kate Ferry The history of cheese is as unique and lengthy as the different varieties to tempt your tastebuds. There is the creamy richness of brie encased in a fermented rind. The pungent and potent flavor of an aged blue cheese. The sharp cutting bite of a solid cheddar. The gooey stretch of a
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Making bacon: How to cure and smoke, nitrate-free

Mar 4th, 2016
Making bacon: How to cure and smoke, nitrate-free

by Corina Sahlin If you like bacon, you can save a lot of money and get a tastier, healthier product by smoking your own bacon without nitrates.  It’s so much easier than you might think! You don’t need to raise your own pigs or own an expensive smoker. All you need is pork belly, which
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Healthy hearts: Snacks and cupcakes

Feb 1st, 2016
Healthy hearts: Snacks and cupcakes

by Carol Frey We’re in a season of waiting and preparing. The mud is still deep but seed catalogs are pouring in, chicks and lambs will soon begin to make their appearance, and one day soon I’ll be doing early chores by morning light, rather than predawn darkness. I think it’s rather nice that amid
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Sourdough Bread: The strength is in the starter

Jan 4th, 2016
Sourdough Bread: The strength is in the starter

by Carol Frey The rain is holding off for the moment, so the Varied Thrushes are hopping around my ancient apple tree, bobbing on spindly branches and pecking with a dainty ferocity at the remains of the apples I couldn’t reach. Down….Up-Peck! Down…Up-Peck! Every year I watch for the thrushes to come down from the
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Simple soups: Warm up winter

Jan 3rd, 2016
Simple soups: Warm up winter

by Tina Hoban Baby, it’s cold outside… so grab the soup pot and get cooking. After all, there is nothing like a hot bowl of soup to warm you up on these chilly nights. Looking for something new to try? Luckily for us, soups are made across the world in almost every culture, so there
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