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Author Archives: Matt
NYT on root cellaring
The New York Times did a feature on the resurgence of root cellaring and food preservation. I’m not surprised to learn that this is gaining popularity, and see it as a good sign for the health of local food. Unfortunately, … Continue reading
Soapmaking prep
Sifting through stuff while moving brought back to mind our soap-making gear. Due to work demands, we haven’t really made soap in a while, and we’ve been meaning to get back to it. In preparation, I started collecting the gear … Continue reading
Goat meat
Seeing as how we endeavor to one day have the equivalent of a small holding, I could not resist the special at the Indian restaurant we ate dinner at tonight. Goat Biryani. You see, on our forever homestead, one of … Continue reading
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Krauting
The other day we got half of a giant cabbage from someone. This half weighed in just shy of 5lbs. What do you do with a gift of 5lbs of cabbage? In our house, you make sauerkraut! I had made … Continue reading
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