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Cocktail Time, Goumi Berry Style!

Growing up, everyone in the family had a Goumi (Elaeagnus Multiflora) bush in their backyard, courtesy of my paternal grandfather. I am not sure why he loved this particular fruit tree/bush so much - but he did! And in all the different towns/cities we lived in growing up, we were the only people with a goumi bush/tree - in fact, I haven't ever met anyone who knew what they were! Both of my grandmothers would pick the berries from their respective bush/tree and make goumi jelly - which I loved. About 4 years ago, I ordered one online and planted it - not sure how it would do in the piedmont of NC. Within months of planting it, we moved to Vermont - but I would always check on it whenever we came back to town. Unfortunately, I began to think I had gotten a dud - It never bloomed and produced fruit! Alas, when we moved back to North Carolina, it was winter - but by spring, the goumi bush was FULL of blooms!!! By late spring, there were literally millions of tiny (unripe) goumi

Adding Ducks to the Urban Homestead

We have been keeping chickens for their entertainment capacity, and also for fresh eggs, for 10 years now. Over those 10 years, we've lost a bunch of our dear girls to owls, hawks, and one year, a stray dachshund, and every year, we get more babies and expand the flock a few heads more. When we moved to Vermont, we re-homed all but three of our flock - they'd been with us since the beginning, and we just couldn't part with them! So my dear husband loaded up his car with one of our dogs, two black Silkie hens, and a bantam Cochin rooster. They all did well on the 12 hour trip, and quickly adapted to life in Vermont. That was back in 2018. Fast forward to spring of 2019 when I added 5 bantam babies to the flock. The babies kept me on my toes - constantly checking for pastey butt, clean water, plenty of food, clean bedding, etc. Those babies, along with my three dogs, took up most of my free time - so I am not sure what I was thinking when, come June, I decided to add

Fresh, Homemade Ricotta Cheese

I promise, you will NEVER go back to "store bought" ricotta after trying this easy recipe! (This recipe is courtesy of Food & Wine magazine) Ingredients: 2 Quarts Farm Fresh Organic Whole Milk (I prefer the 'cream-style', with cream on top) 1 Cup Organic Heavy Cream 3 Tablespoons White Vinegar 1/2 Teaspoon Kosher Salt Instructions: Step 1 - In a medium pot, 2 quarts organic whole milk and 1 cup organic heavy cream. Step 2 - Heat over moderately high heat until the surface becomes foamy and steamy, and an instant read thermometer reads 185 degrees F. (Note - do NOT let the milk boil!) Step 3 - Remove the pot from the heat, and add the 3 tablespoons white vinegar. Stir gently for 30 seconds. (the mixture will curdle almost immediately) Step 4 - Add the 1/2 teaspoon kosher salt, and stir for 30 seconds more. Step 5 - Cover the pot with a towel, and let stand at room temperature for 2 hours. Step 6 - Line a colander with cheese

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