Category Archives: Preserving the harvest
Special features
Conversation with the writer/director of ‘With a Little Help From My Friends’ My ‘David Suzuki Digs My Garden’ audition video is–hallelujah–in the can. I would like to thank my cast and crew who worked tirelessly to get this done: David, … Continue reading
Fresh mozzarella cheese
Origins of Mozzarella According to the historian Monsignor Alicandri, Mozzarella cheese was first made in the 12th century by the monks of San Lorenzo di Capua in Italy. Originally, it was made with sheeps milk, but in the 16th century … Continue reading
Filed under cheese making, Educational, How to..., Preserving the harvest, Recipes
Ricotta cheese
There is simply nothing like home made Ricotta cheese. There are so many things you can do with it: eat it from a spoon, put it in lasagna, stuff cannelloni, piggies in blankets, make bread with it, and so on. … Continue reading
Filed under cheese making, How to..., Preserving the harvest
Pressure canning meat and poultry
This post is at special request of Jo at Little Ffarm Dairy. This past week and weekend, I completed a marathon butchering fest. In total, I butchered 27 chickens, 2 ducks and 4 turkeys which may not sound like much, … Continue reading
Butchering days are upon us
I’m back from the hunting, but now engrossed in my ‘down-sizing’. Going to butcher a few ducks, some of the turkeys and all of the roosters over the next few days. Will get back to more regular postings next week. … Continue reading
Filed under Preserving the harvest, Turkeys
Howling Duck Ranch’s own peas, pea soup
This year, in the attempt to achieve ‘Personal Food Sovereignty’, I decided to experiment with some legumes. I grew (or rather, attempted to grow) the main legumes we like to eat in general, and generally eat often. Thus, I attempted … Continue reading
Notice: More details added to turkey butchering post.
I’ve added some more photos and more detailed description about certain parts of the procedure that I thought were missing from yesterday’s post on butchering turkeys. These additions should be helpful to those ‘not in the know’. Butchering Turkeys, a … Continue reading
Filed under Animal issues, Chickens, Food Security, How to..., Preserving the harvest, Turkeys
High-tech yogurt
I am lucky enough to have access to local milk, but if you don’t, store-bought will work just fine for this recipe. Ingredients: One gallon of milk 1/2 cup live yogurt culture 1 cup skim milk powder (optional) ‘High-tech’ equipment … Continue reading
