Home on corner Lot with Family friendly neighborhood, walk to Republic Rec/Fitness center/Aquatic park/walking trail. The subdivision also has its own pool & playground. This home features 3 sp…
This canning recipe is great for serving fresh crisp pickles during gatherings. By using this recipe, dill pickles will last up to 2 weeks in the refrigerator.
1 or 2 Cucumbers
1 Tbs dried dill weed (or 1/4 cup of fresh dill springs)
3 Garlic cloves – chopped
2 tbs of kosher salt
1/4 tsp black peppercorns
3 Tbs of white vinegar
Bottled or filtered water
First, slice cucumbers and fill in your large quart jar. Stuff your dill springs into jar next. Add your garlic, salt, peppercorns, and vinegar. Fill the remainder of the jar with your water. Add seal, lid ring and shake vigorously.
Refrigerate the pickles for 24 hrs and can be stored for up to 2 weeks.
***This is NOT recommended for LONG TERM STORAGE***
We are so happy with the results our new LEMON GRASS PLANTS repelling WASPS we wanted to share the results with all of you.
For those who didn’t hear the story, our homestead was developing a bit of a red wasp problem building nests in and around our animal buildings, house, and our son’s mini-play-cabin. However, this spring we planted 7 young lemon grass plants, where the nests were most problematic, due to the plants natural wasp repellent properties. WE ARE EXTREMELY HAPPY TO SAY WE HAVEN’T HAD 1 WASP THIS YEAR ON THE HOMESTEAD!!!.
LOOKS LIKE LEMON GRASS WAS AN ALL NATURAL RESPONSE THAT WORKED BETTER THAN ANY CHEMICAL SPRAY WE HAVE EVER TRIED IN THE PAST. GREAT JOB MOTHER NATURE!!!
Last night we decided to eat a truly gourmet dinner outside in the warm sunshine homestead style. On the menu was BRAISED RABBIT cooked in CAST IRON over an OPEN FIRE in our OUTDOOR COOK PIT. Not only was the meal absolutely delicious, the whole cooking process itself played a key role in our wonderful dining experience.
1. A large heavy duty pot with lid, cast iron dutch oven works well
2. 3 slices of bacon
3. Extra virgin olive oil
4. 1 medium yellow onion, chopped
5. 1 celery stalk, chopped
6. 2 cups of baby carrots
7. 8 baby red potatoes
8. 2 Tbs of chopped garlic
9. 1 rabbit, whole or cut up (also works with poultry)
10. 2-3 cups of chicken or veal stock
11. Fresh thyme and one bay leaf
12. Coarse salt and freshly ground black pepper to taste
1. Get your heat source, whether a campfire, fire pit, grill or fireplace, nice and hot.
2. Place the dutch oven directly over your heat either by laying directly on your grill grate or hang it by its handle over your fire.
3. After allowing the pot to heat up somewhat, add a couple tablespoons of olive oil and the chopped bacon. Sauté for a few minutes until the bacon is starting to brown and throw off its fat.
4. Season the rabbit on all surfaces with salt and pepper. Add the rabbit and cook briefly on each side to brown all the surfaces. Remove to a plate and hold.
5. Add the onion, celery, potatoes, and garlic. Sauté until the onions soften and turn translucent but before they change color.
6. Add back the rabbit, along with any juices which have accumulated. Add the bay leaf and a few sprigs of fresh thyme.
7. Pour over the stock just to partially cover the rabbit. Season well with salt and pepper. Cover.
8. Let sit to slowly braise. Occasionally check to stir and adjust the heat as needed to maintain a light boil. After a while, flip the rabbit.
9. Continue to braise until the meat is tender and starting to fall off the bone. This varies considerably depending on the heat of your fire, the type of meat and the size of the rabbit or poultry.
10. Remove from the heat and let rest a few minutes before serving. Be sure to spoon over some of the juices and vegetables on each plate.
Hope you all enjoy this wonderful meal as much as we did, and as always, HAPPY HOMESTEADING!!!
TEQUILA, ORANGE JUICE and CARROT JUICE plus a bit more:
Now that spring is here and warm weather in our future, here is a refreshing “ADULT BEVERAGE” that is sure to be a hit with you and your friends these upcoming months. We call it, “The Farmarita” but you’ll just call it delicious.
INGREDIENTS/ DIRECTIONS: (MAKES 1 GLASS)
1 tsp of fresh grated ginger
1/2 cup of fresh carrot juice
1/2 cup of fresh orange juice
1 Tablespoon of Raw Honey
1-2 oz. of Silver Tequila
Fresh squeezed juice from 1/2 a lime
ice (FILL GLASS TO THE TOP)
Stir vigorously and then garnish with a slice of lime
Enjoy, and as always, drink responsibly this spring and summer.
We were recently commissioned to restore this old drill. The owner wanted to give this family heirloom back to his father as a birthday gift. It’s not quite done, we still have the handle to finish, but so far we couldn’t be happier with the results. Nothing makes us happier than to bring these old relics back to life.
We recently added 7 more BERRY TEE-PEE’S to our fruit garden. Their construction allow for EASY containment of vine or fast spreading fruit plants like black berries and boysenberries. With their 4×4′ base, they are easy to walk around and help to minimize fruit loss in the middle of the bush that you might otherwise be unable to reach. We now have 2 boysenberry, 2 blackberry, 2 golden raspberry, and 2 currant plants.
To construct them we made a 4′ x 4′ raised garden bed out of 2×4’s. Next we ripped (2) 7 foot 2×4’s to make (4) 2×2’s on the table saw. We then screwed the 2×2’s together at the top of the tee-pee and secured the bottom feet to the 4′ box using 2 1/2″ screws. By using the height of our drill as a guide (about 10″) we drilled a series of holes in the vertical legs to feed our 20 gauge wire through to make a total of 7 horizontal rungs. This will give your vine fruit something to climb.
We’re really happy with how this entire project has turned out and we are looking forward to expanding our grapes within our FRUIT GARDEN next.