 Making the switch to pastured chicken can seem like a cost prohibitive move at the surface, but a closer look can show that that simply isn’t the case.
1 Comment
 Bubble baths and face masks are quite popular these days as self care, (I love a good hot bath myself!) but have you ever thought of the food you eat or how you eat it as a way to take care of your body?
 Is there anything better than a potato? French fries, hash browns for breakfast, a baked potato with that steak you splurged on for dinner? Potatoes are not only tasty and versatile, they're incredibly easy to grow. So easy that we have an abundance of seed potatoes from last year's crop. We're offering seed potatoes in the shop for the first time this year so I'm writing a few pointers for planting for anyone who hasn't tried this for themselves yet.
 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.
 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.
|
AuthorWelcome to Willow Farm's blog! I'm Kyle, farm manager and all things marketing 
Archives
August 2021
Categories
All
|
RSS Feed
|
Email: hello@willowfarmllc.com
|