Do-It-Yourself Meats Home Production of Quality Meats and Sausages Charcuterie: The Craft of Salting, Smoking, and Curing Cheese Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses Home Cheese Making: Recipes for 75 Delicious Cheeses Home-Brewing How to Brew: Everything You...
One of the many Hedgeapples (aka Monkey Balls) found on the farm last month. It's that time of the year again! The time of year you start banging your head against the wall trying to think of a Valentine's Day gift or gesture that isn't cliche, boring, or scripted. A...
Usually by January's end I've made dozens of bean soups. This year however, we had yet to enjoy our first until this weekend. It has been a winter of eerily mild weather. This past Saturday it was close to 60f and Scrapple and I went to the farmers market half...
Homemade Gingerbread Stout and Goat Butter and Honey CaramelsIt's the final countdown - the home stretch! Are you ready!? No? Ha - well, neither are we! Almost, but not quite. With all of the excitement around these parts over the past few weeks, I still have a few loose ends...
Got lots of craft and no cash? Got a farm to save for? Well, you're in good company! Scrapple and I have decided to make all of our gifts this season and over the next few days I'll be sharing a few of the goodies we'll be packing up for...
It's that time of the year again! Our CSA share is overflowing with braising greens and root veggies, winter squash and apples. The leaves have turned and it's time to snuggle up indoors with a hot cup of tea and toast with.... Autumn Butter! What the hay is Autumn Butter?...
Our guanciale covered in cure.Charcuterie - it's up there at the top of my list with cheese and chocolate. I'd love to have a steady supply of the stuff (made from good, pastured pork) at the ready for a tasty snack or sandwich! Unfortunately, here in BK, well-made artisanal charcuterie...
One of the first cheeses I enjoyed while I was living in Italy was caciocavallo. I'd never seen the gourd shaped cheese before, and the shape and its ubiquity drew me to try it. It has a milky yet mildly piquant flavor, almost what you would imagine mozzarella would taste...
