Wednesday, August 20, 2014

Recipe Archive: Maple Breakfast Sausage

from Home Sausage Making by Susan Mahnke Peery and Charles G. Reavis.

The perfect accompaniment to pancakes or French toast, these sausages have the subtle sweetness of maple syrup accented with sage and mustard.


3 pounds lean pork butt or shoulder
1 small onion, chopped (about 1/2 cup)
1 tablespoon kosher or coarse salt
2 teaspoons dried sage
1 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper (fine grind)
1/4 cup pure maple syrup
2 tablespoons milk

Artwork: Maple Breakfast Sausage
Recipe Archive
Farm Kitchen

Tuesday, August 19, 2014

Home Grown: Adding Color to Autumn Landscapes

As the summer wanes, so do most of the plants in the garden. Whether you're looking at a foot-wide container or 100 square feet of landscape bed, your thoughts turn to the yellows, oranges and reds of a typical autumn garden.

Mums are plentiful at the garden center at this time, and they're terrific old standbys. They've certainly brightened many a fall garden.

But mums aren't the only word in fall gardens and landscapes. Here are some other wonderful plants that can add splashes of color to your fall...

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Plants and Seeds
Artwork: Black-eyed Susans

Tuesday, August 12, 2014

Home Grown: Fall Wildflowers

Fall wildflowers are particularly outstanding at attracting adult moths and butterflies, which lay eggs that hatch into larva (caterpillars). The larvae provide a high-protein source of food for many birds, particularly warblers and neo-tropical migrant birds of conservation concern. Birds are very good at keeping populations of these insects in check, so it is a very good situation for all.

Some flowers that bloom in the fall are tall, up to 2 to 6 feet or more, depending on the species and cultivar, and in a garden these work best at the back of a flower border.

Other varieties have been selected, and given cultivar names, because they   are shorter, more compact or more disease resistant than the average species of plant.

Continued at... Fall Wildflowers

Home Grown
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Plants and Seeds
Artwork: Mammoth Sunflowers

Friday, August 8, 2014

Home Grown: Growing Oaks from Acorns

To grow plants from seeds, you don't need to go to the local nursery and buy a colorful packet. A little knowledge can create a rewarding do-it-yourself experience.

One plant that is relatively easy to start from seed is the oak. Acorns mature in early fall. You can tell the seed is ripe when the outside changes from green to yellow, brown or black and the caps can be easily removed. Acorns can then be plucked off the tree or picked up from the ground soon after falling. It's important to note that acorns left on the ground for several days begin to dry out and become a food source for insects and wildlife.

After collection, acorns should be soaked in water overnight to rehydrate any dry seeds. Floating acorns, along with any other debris, should be skimmed off the top. The remaining sunken acorns are the most viable and pest-free.

Continued at... Growing Oaks from Acorns

Home Grown
Home and Garden Center
Plants and Seeds
Artwork: Acorns

Monday, August 4, 2014

Tips from the Farm Kitchen: Making Homemade Pickles

'Tis said that a meal should include all four flavors -- sweet, sour, pungent and astringent -- and homemade dill pickles or sauerkraut fill the bill for those with a "sour-tooth" to balance their "sweet-tooth."

Mouth puckering foods have been around since the first cider went sour, but processes have improved since the time when the sour taste happened  accidentally.

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Artwork: Stocked: Canning Jars by Kristine Kainer

Sunday, August 3, 2014

Recipe Archive: Old Fashioned Bread Pudding.

A serving of  this pudding is a delicious way to add whole grain breads to your meals. Buttering each slice of bread and sprinkling it with cinnamon before cutting it into cubes makes every bite especially tasty.

5 slices whole wheat bread
2 tablespoons margarine or butter
1/4 teaspoon cinnamon
1/3 cup sugar, white or brown
1/2 cup raisins
3 eggs
2 cups nonfat liquid milk
1/4 teaspoon salt
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F.
  2. Spread one side of bread with margarine or butter. Sprinkle with cinnamon.

Continued at.... Old Fashioned Bread Pudding.

Artwork: Bread Pudding
Recipe Archive
Farm Kitchen