Author Archives: Anna Paige

How to Enjoy Your Fresh Eggs After the Hens Stop Laying

farm fresh eggs

Anyone who’s ever tasted a farm fresh egg knows they’re far superior to eggs sold at the supermarket. Their yolks are more golden and taller. They’re more nutritious because hens raised on a farm have a better diet than commercially raised hens. And it’s comforting to know they come from happy hens that get to enjoy wandering about outdoors, pecking at bugs, playing on swings, and living a natural, stress-free life.

Stock Up on Eggs While You Can!

If you’ve become accustomed to farm fresh eggs, you probably dread the thought of ever eating another supermarket egg again. But with the daylight hours getting shorter as the cold weather approaches, the girls won’t be laying as many eggs, or perhaps none at all. Don’t worry, though, you can still savor the eggs you’ve come to love! Continue reading

Presto, It’s Pesto! Use Fresh Herbs to Make Savory Sauces

pesto

Ah, pesto! We can thank the Italians for this simple, savory sauce. The traditional version, classic “Pesto Genovese” (recipe below), is so easy to make and has only five ingredients: basil, pine nuts, garlic, olive oil, and parmesan cheese.

There’s no better time to make pesto than when your garden is overproducing herbs at the end of summer. Of course, pesto is delightful anytime! But buying herbs in large quantities at the supermarket off-season can get expensive. So take advantage of those garden herbs now, when they’re practically free! Pesto is a great way to preserve your herbs, too, so you can enjoy them long after your garden has stopped producing. The homemade kind keeps about two weeks in the refrigerator and can be frozen for up to four months. Continue reading

3 Things to Consider When Planning Your Fall Garden

A fall garden has a lot of advantages. Perhaps best of all is that the cooler weather lets you plant your favorite early spring crops again, so you can enjoy them twice in the same year! You don’t need to contend with as many bugs, either. It’s more comfortable to be outdoors, for both you and your plants. Veggies won’t bolt quickly the way do in the intense heat of summer. Some folks even say the frost brings out more flavor in certain crops.  And then, depending on where you live, the harvest season can extend until quite late in the year.

If you’ve never planted a fall garden before, here are three things to consider before you start. Continue reading

7 Must-Have Kitchen Tools Every Homesteader Needs

homestead kitchen

If you’re a farmer or a homesteader, you probably spend a lot of time in the kitchen. Especially during the harvest season, when there is a lot of extra work to be done. Crops come in fast toward the end of summer, and folks often have difficulty keeping up with all the cooking, canning, and dehydrating. Having the right kitchen tools makes the work much easier and saves time. Getting more food processed faster results in less waste, too.

Regardless of the time of year, it’s important to have an efficient kitchen. We want to help you get the most work done in the least time, so we’re sharing our list of the top 7 must-have kitchen tools every homesteader needs. Check it out and see how your kitchen stacks up!

By the way, many of these Items come with FREE SHIPPING! Check the product descriptions on our website for details. Continue reading

How to Make an Affordable Walk-in Cooler that Saves Money

CoolBot Walk-in Cooler Taters

Have you been wanting a walk-in cooler? If you thought you couldn’t afford one, you might be surprised. You can make your own energy-efficient cooler for a very reasonable price! A device called the CoolBot lets you convert an insulated room into a refrigerated storage space for produce, floral inventory, dairy, meats and more. Continue reading

Cookbook Spotlight: Cooking Up a Storm

Cooking Up a Storm Cookbook

Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans

Edited by Marcelle Bienvenu and Judy Walker
2015, 368 pages, Hardcover

When Hurricane Katrina ripped through New Orleans in 2005, many residents lost their homes. Along with their homes went all the contents, which included countless regional recipes from the Times-Picayune. These recipes had been clipped from the newspaper, saved, and cherished for generations.

To preserve the city’s culinary legacy, the people of New Orleans banded together to recoup these lost recipes, one by one. This book is a collection of the recipes recovered as a result of this effort. Each recipe has a story.

In this cookbook, you will find an impressive range of recipes, including appetizers, drinks, special Lenten dishes, and desserts. These foods are eaten as part of everyday life in the Big Easy. The recipes are favorites from both home kitchens and restaurants. Nothing says “comfort food” like Louisiana cooking!

This cookbook truly is a work of love and a symbol the city’s residents’ determination to recover from, and triumph over, extreme adversity.

Learn How to Make Creole Cream Cheese

Love cream cheese? Then be sure to check out How to Make the Best Cream Cheese in the World, featuring a recipe for Creole Cream Cheese from Cooking Up a Storm. Creole Cream Cheese is a unique, regional breakfast food that is served in a bowl and eaten with a spoon. You can sprinkle some sugar on top, or shake on some salt and pepper, or top it with your favorite fruit. No matter how you serve it, Creole Cream Cheese is a nutritious and satisfying food.

Why not make some and tell us what you think in the comments section at the bottom of this page?

Hat Tip!

We wish to thank a lovely customer of ours named Libby W. for bringing this unique cookbook to our attention. Libby kindly shared her recipe for Creole Cream Cheese with us, so we could share it with y’all. Thanks, Libby!