 Baking can seem challenging on a good day, but take away gluten, eggs, and most dairy and it can seem like an overwhelming task. After acquiring multiple adverse reactions to gluten, eggs and all dairy except butter, I had to reinvent baking. Not everything you try at first will turn out, I still have not been brave enough to try gluten free pie crust after my first attempt turned out gooey. Still have no clue how I managed that one. Be patient, and keep trying and experimenting. Embrace the challenge and have chickens on hand to eat what goes really awry.
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 The Thanksgiving holiday was different for a lot of us this year, and while the reasons for it are sad, I am not upset with how our holiday dinner turned out. We had Thanksgiving meal with all the trimmings, good china and silver. Ate until we were fit to burst, then settled in to watch Miracle on 34th St.
 It seems like everyone has a love/hate relationship with homemade pie crust. Either you have a pie crust recipe that you adore and works fabulously for you every time, or you can never get pie crust to work, no matter how many tips, tricks, or recipes you try. Fear not, failures happen to the best of us, I tried to make a gluten free pie crust one day and it could only be described as gooey.
 Lard has been a household staple around the globe for millennia, but the advent of vegetable oils and shortenings pushed it out, claiming it was damaging and unhealthy. But, fear not you can make your own and bring back the tradition. While rendering lard can seem scary and intimidating, it’s really not as bad as it seems. It is literally chop, heat, and pour. Keep reading, and learn how to bring this pantry staple to your own kitchen.
 I am spoiled by my coworkers, I really am. They are the kind of guys you can call to bail you out of the ditch or jail. Though I haven’t tried the latter yet and have no plans to .
 I really cannot follow a recipe to save myself. I always have to change something and sometimes the end result only vaguely resembles the original recipe, in that it was inspired by it. A lot of the recipes I create end up being the result of contemplating what is in the fridge and how ambitious I feel that night.
 Rendering your own tallow can seem crazy intimidating at first, I think I had beef suet sitting in my freezer for over a year before I got up the courage to try my hand at rendering it down into tallow. Once I finally found the courage (and ambition, let’s be honest) I couldn’t believe how easy and simple it was.
 Our ancestors have been utilizing beef tallow for thousands of years, all the way back to ancient Babylonians, Australian aborigines, American Indians and passed all the way down to our great grandmothers. During the 20th century the use of animal fats fell out of favor with the creation of vegetable shortening and claims that animal fats were unhealthy.
Real Food, Real Busy
How to get real food on the table every night I get it, you’re busy. The last thing you want to do when you finally get home from work is to cook dinner from scratch. But in your mind, you know that it’s so much better for you, your family, the budget and your health. I know that after a long day at work that standing and making dinner can feel like a chore. But I don’t exactly have a choice. I have a lot of food allergies and have been working super hard to heal my gut. This means that everything I eat is made by me, from scratch. I can’t cheat and pick up something from the frozen entree section at the store or stop at a restaurant. Seem like a lot of work? It is, but for me home cooked food is a top priority. So how do I juggle a farm, another job, a home and still have dinner on the table every night? Here’s how: |
AuthorWelcome to Willow Farm's blog! I'm Kyle, farm manager and all things marketing 
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