And what not to feed your pigs!
One of the most exciting aspects of raising pigs, in my opinion, would be their ability to turn "trash" into a treasure of bacon! Once I started collecting kitchen scraps for the pigs and goats on our farm I realized how much food goes to waste. Onion skins, egg shells, and potato peels were once sent to the trash, never to reach their full potential. Yes, I realize these items are gold for the compost pile, but I have an ugly confession to make here.
I am a terrible compost keeper!
There, I said it! I am determined to master composting but today let's talk about another way to create a (nearly) zero waste kitchen.
No refined sugars needed...
When I first started baking with my sourdough starter, I never realized how versatile it could be! You can transform such simple ingredients such as flour, salt and water into an array of wonderful home baked goods. By adding butter and milk to our dough, its very easy to turn sourdough into a rich bread dough.
There are many reasons to start using sourdough in your vintage kitchen. The fermentation process that takes place unlocks the nutritional value making iron, folic acid, zinc, magnesium, B vitamins, and calcium bioavailable to us. Phytic acid prevents us from absorbing these vitamins and minerals, which is present in the bran layers of cereal. With even just a few hours of fermentation, phytic acid can be neutralized. Longer fermentation helps to break down gluten. I aim to use a 24 hour fermentation in order to break down as much gluten as possible. By using an age-old method of preparing bread, we not only eat like our ancestors but we also enjoy the benefits of their ancient wisdom.
But back to the delicious, no sugar added cinnamon rolls! I have taken the basic sourdough and transformed it into a sweet treat that I don't feel guilty about!
Using simple ingredients and basic techniques, you can enjoy homemade sausage in your next meal
Farm husband and I took our oldest son out hunting this past weekend. We used to hunt regularly but once we began building our home two years ago, we haven't had the time. Hunting is something we both enjoy doing and has been a part of our lives since we first met. There is a huge sense of pride to harvest an animal and "bring home the bacon" to your family.
This fall was my first ever antelope hunt. Antelope are not very large creatures and I have heard mixed things as far as taste goes. With a freezer newly stocked in beef, I decided to give sausage making a try! I was always intimidated by the process, but I found it to be quite simple once I decided which blends we would try!
Fermented foods are all the rage, and for good reason! Our ancestors fermented foods to preserve the bounty when refrigeration didn't exist. This process made the foods easier to digest and made the nutrients more bio-available. Historically, traditional cultures suffered far less disease than modern man. I believe eating a nourishing, traditional diet is important and beneficial to our health and that is why I aim to eat a fermented food at least once a day, ideally with each meal.
Kimchi has always been a favorite of mine. It's spicy kick pairs well with scrambled eggs, on top of burgers or as a snack all on its own. Way back, when Farm Husband and I called Hawaii our home, kimchi was a staple in our diet. I remember the first time I was introduced to it. I thought it smelled funny, like someone had stuffed a dead fish in the jar of sauerkraut . I was so naive about food then!
Lately I have been craving mushrooms. I say lately, but literally for months, I want mushrooms everywhere! My go-to is always butter and garlic, sautéed with sliced mushrooms. You really can add this to any meal, breakfast, lunch or dinner and its delicious.
But I wanted something saucy and cheesy. This dish can stand alone along side a protein or makes a great topping. I love to top chicken or steak with it, but some cauliflower rice would also go great with it!
This dish cooks quickly too! I always keep some button mushrooms on hand so that I can whip this up if I'm feeling less than inspired come dinner time. First you will want to "deneck" one pound of mushrooms. This is a term my middle child coined, meaning to remove the stems from the caps. I have a vault load of these endearing phrases that I will never give up using.
Rinse your mushrooms and pat them dry. Add roughly 1/3-1/2 cup of butter to a cast iron skillet. I cook with a lot of Kerrygold butter. Not only does the butter taste wonderful, it comes from pasture raised cows making it highly nutrious. I grab mine from Costco for the best deal.
Francesca, wife and mother of three, eagerly shares day-to-day life on her ten acre farm in northern Colorado.