Raising our own meat chickens has been a truly liberating food experience for our family. We truly appreciate every bite of pastured chicken that we put in our mouths, and we work hard to not waste a bit. The hard work pays off on the table!
In the spirit of winter, I’m making a Warm Spice Bacon, flavored with allspice, chiles, coriander, mace, pepper and maple syrup. Winter came ridiculously early this year in Minnesota, so I’m making bacon to cheer myself up a bit.
Countertop yogurt-making is simple and tasty. You only need a culture and countertop to make an easy batch every day. This variety of yogurt is an heirloom culture that can last for generations with basic care.
If you have a persimmon tree (or at least a bunch of persimmons), how about drying them the traditional Japanese way, by skinning and hanging to air-dry? They turn into jam-like dates. It's called Hoshigaki, and it's fun AND delicious.