Planting forage for bees and pollinators

During the January 2014 Moores Hill SIBA meeting last year, Roy Ballard from Purdue, and Tim Schwipps from the USDA-NRCS came and spoke about planting forage for bees and other pollinators. They made clear that there can be help available at both the state and local levels. I decided to pursue things since I had 1.5 acres that […] Read More

My first trials into maple sugaring

See part two to this series here. I remember my dad tapping maple trees as a kid. He told all the neighbors that if they let him tap their trees, they’d be invited to the “big pancake breakfast” that he’d throw at the end. Today, someone might look at you like you had two heads. […] Read More

Make meunster cheese

I made my first two wheels of muenster cheese last week. There are many recipes out there. I used the one in the Ricki Carrolls Cheesemaking book. This particular cheese, like brie and camembert, doesn’t require you to press the cheese curds, but to simply ladle them into a mould and let the whey express […] Read More

Make brie and camembert cheese moulds

I’ve gotten to the point in cheesemaking where I needed to buy some specialized cheese moulds. Particularly, to make cheeses in the style of brie, camembert and muenster. They have these cool band-link wood moulds in small, medium and large sizes, starting at $70 and going well over $100. I knew right away it would […] Read More

Rabbit sausage with morel mushrooms

Rabbit and morel sausage… one of my seasonal favorites. Seasonal because you must have fresh morels, and non-freezer-burnt rabbit. Deboning a rabbit is some pretty tedious work too. Whether you are harvesting your own rabbits, or buying them from a breeder, have that rabbit ready for when the morels pop! This has to be hands […] Read More

Drying peppers and making hot pepper powder

I love peppers! All kinds, many kinds. I bring many pepper plants inside to overwinter. Some, I cut down for bonchi (making small pepper trees like bonsai) and others just to have ready to go back out the following year. For all my hotter varieties, I make hot sauce, or dehydrate and grind them down […] Read More

Cured egg yolks

I have to admit, I never heard of this until recently. Like anything else, quality ingredients make a good final product. Since I have some awesome egg-laying chickens, I had to try curing egg yolks. Pretty simple stuff really. Lay down a half-inch of iodized salt and put some impressions in the salt to catch […] Read More

Make Mortadella di Bologna

Mortadella originates from Bologna, Italy. It’s nicknamed “la grassa,” which means fat. Mortadella has been made for the last five hundred years, yet many Americans haven’t heard of it. When told it’s Italian bologna, they think of the stuff we ate as kids (but stopped eating when we grew into adults and found out how […] Read More

Make your own cold-smoke generator

First, let’s make clear distinction between cold- and hot-smoking. Hot-smoking is the most common method of smoking meat. The chamber is usually between 300 degrees F or higher. Cold-smoking is keeping the chamber cooler then 85 degrees F. There are subtle variations (and opinions) depending on what you are trying to do. Cold-smoking allows the […] Read More

Make Venison Bresaeola

Lately, I have been curing what’s in season, and right now, it’s hunting season so this series of posts will feature venison. All of these products are cured. It requires an environment where you can reliably control temperature and humidity. Once you have the environment, and the basic knowledge of safely curing meat, the recipes […] Read More