Blog

Besides the obvious reasons for going to a market and getting delicious food, the market is full of a product that isn't always for sale: knowledge. Rows upon rows of booths are full of farmers and gardeners who are currently growing food in your specific micro-environment. My first year of gardening I was lucky to get acquainted with a farmer who was growing green beans by the acre. I was struggling with Japanese beetles attacking my beans that year, and he had some wonderful advice. He had dis …

My newborn was nestled into her make-shift bed on the kitchen floor. My two-year-old had just been toddled up to her bed for an afternoon nap. Now it was my turn to address the boxes of WA state deliciousness – freshly picked, perfectly ripened, peaches.I’d been given step by step instructions from a dear, older friend, who’d been canning for years. The canning skill was not part of my heritage, and this was my first attempt. I may have been a little overzealous about this endeavor, clearly …

It is almost here. Spring chick season! Few things are as fun around the home and homestead as the chirp chirp chirp of baby chicks! Both for new chicken owners and more experienced folks, here are a few ideas to help ensure you have the greatest possible success with your dear little friends!Be very broody!A proper brooder setup is crucial to avoiding poultry problems. Brooders without corners are ideal, to avoid piling and similar issues. There are two very easy setups that I like. The first i …

I received my SureSeal from Roots and Harvest and immediately fell in love! I’ve had the other brands’ food sealers and while they worked just fine, their design was a little cumbersome, especially for storage.The fact that the SureSeal bag compartment is attached to the sealer is a game changer! And just as easily, you can remove the compartment that holds the bags. Love it. The best part, however, was the storage of the SureSeal. The machine is created to be set on its side and it conveniently …

A good roast chicken will never let you down. And though the recipe calls for just five ingredients roasting a chicken to tender, juicy, skin-crisped, perfection can be tricky – it’s a matter of cooking two different kinds of meat at once. The lean, white breast cooks faster than the rich, dark legs and thighs.The best technique originated in Asia, home of the chicken where the cooks roasted their birds on a rotisserie. This way the heat of the oven circulates around the chicken while its fats n …

Serves 4This warm chicken salad is based on a classic French bistro recipe that makes use of rendered chicken fat, but a good olive oil works beautifully, too. It’s a great way to use leftover roast chicken, whether you roast it yourself or use a rotisserie chicken from the market.Vinaigrette2 tablespoons fresh lemon juice2 small shallots, finely chopped½ teaspoon Dijon mustard½ teaspoon honey¼ cup warm, rendered chicken fat or extra virgin olive oilSalad3 cups shredded or chopped cooked chicken …

Making sauerkraut at home is something I’ve been doing for two years now. It’s a perfect way to preserve your garden’s cabbage while creating gut healthy, delicious fermented food. Sauerkraut is packed with beneficial bacteria, vitamins, and a tangy flavor that enhances many dishes or is great as a side. Let’s dive into the process of turning fresh garden cabbage into homemade sauerkraut.Why Make Your Own Sauerkraut?There are several compelling reasons to make your own sauerkraut: Health Benefit …

Confession. I have a “thing” for the Roots and Harvest yogurt maker. I don’t know if it’s the cute little jars or the fact that I can set a timer and a temperature and walk away. When the time goes off, voila! Yogurt in a cute little glass cup, the perfect portion size.The other day I was making yogurt. The final product was fine, but I wanted something a little thicker, like Greek yogurt. I remembered I had purchased the Greek yogurt strainer from Roots and Harvest, so I pulled it out. My 3-yea …

Butter Boards! You’ve seen the in-foodie magazines and social media as the latest greatest trend … but in truth, they’re really not all that new. Chef Josh McFadden popularized the age-old concept in his James Beard Award winning cookbook, Six Seasons: A NEW WAY WITH VEGETABLES. He began serving this easy nosh at dinner parties to draw guests to the table, giving them something to nibble as soon as they sat down.Inspired by the fresh herbs and edible flowers from his garden, he’s devised numerou …

Yes, it’s true…Homesteading can indeed be overwhelming.I, personally, have been on my homesteading journey for 32 years. I began in an urban neighborhood in the bedroom community of Seattle, WA. It was a simple, humble beginning which started from necessity. I began canning, making soap, grinding wheat, making bread, sewing, and gardening on a tiny plot of land. I learned a lot of “inside skills” in those days. After 12 years of urban homesteading, we moved to the Monterey area of CA. My six chi …