• slicing dry cured ham

    Homemade Dry Cured Ham {Silent Sunday}

    by  • August 18, 2014 • 0 Comments

            1. Alex, thrilled by the finished dry cured ham. This ham was pressed and salted for two weeks and hung to dry until it lost 30% of its weight, about six months. 2. Wishing he had a wooden ham vice. 3. Trying to achieve the perfect thin slice. 4. Pile...

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    using a broadfork

    No-Till Garden Beds By Hand With A Broadfork

    by  • August 7, 2014 • 1 Comment

    You’ve pulled out your summer crops. Now what? It’s time to prepare the beds for a fall crop, cover, or mulch before winter. I use a broadfork and Garden Claw to gently aerate and cultivate the soil. No-till methods like this are found to enhance the productivity of the soil, and besides, tillers are...

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    2014 Garlic Harvest, Curing and Storage

    by  • August 1, 2014 • 0 Comments

    garlic cured

    What’s the big mess? Just the 2014 garlic harvest in action. We harvested over 100 heads of garlic for ourselves, gifts, and sharing. Here’s how to cure and store garlic: Harvesting Garlic First, we waited until the bottom sets of leaves of the garlic turned brown. Harvest too early and the bulbs will not...

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    Seed Garlic Vs. Farmers’ Market – Garlic Harvest 2014

    by  • July 29, 2014 • 2 Comments

    harvested garlic out of ground

    In October 2013, my friend Kate and I decided to undertake a little research project. We wanted to know how organic seed garlic purchased through City Folk’s Farm Shop from Seeds of Change compared to large, fully developed cloves from reputable farmers’ market growers. Many garlic growers keep back their own seed stock and...

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    Wild Estes Park Colorado {Silent Sunday}

    by  • July 27, 2014 • 1 Comment

    climbing in estes park

      1) Bouldering in an Estes Park City Park  2) Face painting at Highland Farmers Market in Denver 3) Market sign at Highland Farmers Market 4) Lil collecting hail in one of three hail storms 5) Wildflowers in Estes Park (We later learned that the pink thistle is invasive.) 6) Alex throwing a snowball...

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    A Gift of Green BEAN Delivery

    by  • July 22, 2014 • 0 Comments

    green bean delivery review

    A few weeks ago, the fine folks at Green B.E.A.N. contacted me about some updates in the works. I reviewed Green B.E.A.N. a few years ago and concluded then that the service was useful and cost effective, so I was interested to see what was new. My brother in law and his wife recently...

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    Spread the Love Sunday & Ohio History Center Giveaway!

    by  • June 29, 2014 • 9 Comments

    ohio history connection

    Now that I have the bad news of the chicken slaughter off my chest, it’s time to share some good news: 1) First, I’m thrilled to announce that I was selected to be part of the US delegation to Slow Food International’s Terra Madre and Salone de Gusto in Turin, Italy this October! I’m excited...

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    The Cost Of Freedom

    by  • June 24, 2014 • 11 Comments

    backyard chicken slaughter

    Find the cost of freedom, I mentioned that we recently switched our chickens from a small yard to a much larger pasture system. We loved giving our girls more space to forage and rotating them to a new area when one was hen pecked. They seemed healthier for having the freedom to roam around....

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    Edible Plant Flowers

    by  • June 18, 2014 • 1 Comment

    poppy flower

    Lil doesn’t have much patience for gardening some days because “it’s all about vegetables!” She plants her garden in flowers instead of food and she’s taught me to appreciate beauty for beauty’s sake alone. But most of the food we grow comes from flowers too. Can you identify these flowers from edible plants?  ...

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    Sourdough Challah {Recipe}

    by  • June 8, 2014 • 6 Comments

    braided egg bread loaf

    What is there to write about the best bread ever? The sourdough challah that Alex spent a year perfecting? The recipe we’re baking for the third time this week today? Alex’s sourdough challah tastes mildly tangy, sweet, and rich. The texture is dense but smooth. We eat it plain, with butter, covered in honey (Lil’s...

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