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“We have neglected the truth that a good farmer is a craftsman of the highest order, a kind of artist.”
- Wendell Berry
Articles
Check out our latest articles to stay in the loop.
PEACHES – Preparation & Processing
By Tandy Hogate |
So, you order a case of peaches from a farm in the lower 48, but what do you do with all those little balls of gold?!?!?! There are a few…
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ALASKA HONEYBERRY JAM
By Tandy Hogate |
Have you ever tried an Alaska honeyberry? Or even heard of one? When I mention that we sell honeyberries on the farm I can count on one of two answers.…
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FERMENTING CHICKEN FEED IN ALASKA
By Tandy Hogate |
“I just think it’s really neat to think of how much more nutrient dense I can make their food and how much better I can feed them for the same…
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Facebook & Instagram
Do you remember the video I posted in July about not giving up on your garden even though the rain and chilly weather were being relentless?
On July 12, I went through my garden and looked for bare spots where seeds hadn’t germinated or plants weren’t thriving and I did a replant.
We planted lettuce, radishes, kale, and so much more including carrots!
Here is my carrot harvest from that July 12 planting. It’s not massive - but it’s more than I would have had wit hour taking that chance at late planting!
So so grateful for more abundant provision for my family through the winter.
PS - the kale and radishes are still going strong and we are still even enjoying the lettuce! ... See MoreSee Less
3 CommentsComment on Facebook
I plant all of my seeds around May1. And I usually have to fill holes of some that don’t come up. But it works out well. Everything grew normally except for some of my broccoli and cabbage but I still had enough. Found a new short season ice berg that’s delicious! Lots of new winter squash varieties. My corn even grew and I forgot to put down plastic🙄 . I learned more about gardening this season than in the last 10. 🤷🏼♀️
I thought that my potatoes would rot with all the rain, but I actually had a prolific crop, albeit smaller than usual. Patience is such a part of gardening!
You did great! I took your advice and planted more lettuce and they look great so far.
⚡️Meals in a jar: Having these on the shelf make quick evening meals a snap - plus they are nutrient dense and I know every single ingredient.
So far we have chicken pot pie filling, chili, and sloppy joes.
Every fall I clean out the freezer to fill it with fresh meat. The majority of the meat that comes out of the freezer is still perfectly good, it’s just aging. So I take that and thaw it and use it to make canned meat and meals in a jar.
Making meals in a jar is also a great way to preserve leftover veggies from the garden like onions, celery, potatoes, and carrots.
Still to come: beef stew, beef tips in gravy, and white chicken chili. Plus quite a bit of bone broth for meals and for sipping and some plain canned chicken, beef, and pork for fast dinners.
Yesterday we smoked and canned salmon since we had quite a bit of regular canned salmon left over from last year.
I can’t wait for thst first bowl of smoked salmon chowder. 🥰🥰
There’s lots more to come but here’s a glimpse. 😎 ... See MoreSee Less
15 CommentsComment on Facebook
Ooo. Such a good idea
I do this as well. Usually keeping 5 cases of salmon each year. My favorite thing recently is smoked pork and chicken in broth.
Impressive! That represents a lot of hours (we know what canners hold😉). What a blessing to have quality food this winter.
surely you're not canning things in gravy???
Would you mind sharing your recipe for your beef tips with gravy? Im thinking of canning some moose roast and if I can put some gravy in there, that would be amazing!
Katie Miskimen
Ohhhhh I sooo want to do something with some moose meat.
Tandy, can you send me a recipe for your salmon chowder?!?!
And send me your white chicken chili recipe please!!!! 😋
Do you can these all at the same time/same method? I’m new to canning and would to can meals but am worried I’ll can it wrong and ruin it all
Would you mind sharing chicken pot pie filling and how you make your bone broth? 🙏🏼
I need a salmon canning class
After you can these, do you still need to refrigerate? Sorry I never canned anything cooked.
Wonderful idea.
WHAT?! Chicken pot pie?!
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UPDATED SATURDAY EVENING:
No one has taken us up on our offer so there is still lots left! If the bags are still there tomorrow evening, the scraps will go to the compost pile. I saved out a bunch for our own vinegar. 🙂
🍎 Anyone want to try their hand at apple cider vinegar?
Free mash apple/pear scraps left over from last night’s cider pressing. Bagged and sitting under our sign. Help yourself!
Note: we added pear to a couple of batches do some bags may contain pears. There’s no way of telling what is what so they are not separated out.
If you get a bag, please let us know how your vinegar adventure goes! Im so excited to hear all about it!
FAQ:
Our apples are not certified organic but we don’t use chemical pesticides or herbicides here on the farm.
These are first come, first served so I won’t be able to hold a bag for anyone.
No, we won’t deliver them. If you want a bag, you’ll need to come and get it.
This is our first day off all summer so I won’t have my phone on me for most of the day. I will check this evening and will update of there are any bags left.
Please only take what you know you can use.
6189 S. Carat Big Lake ... See MoreSee Less
2 CommentsComment on Facebook
Bummer....I just saw your post.
What a great offer. Folks, making vinegar is super easy……and a fun step into healthy fermentation
All set up and ready - today our neighbors are coming over for a cider pressing party!
I can’t wait to tell you the story of our cider press but it’s just so special, I’m going to hold it close to my heart for just a little bit longer. 🥰
However, can’t wait to get this cider party started! Correll Cider Presses ... See MoreSee Less
7 CommentsComment on Facebook
Oooo
Looking good! Have a wonderful time making yummy cider 🍎
Happy cidering! I bet it was yummy 🍎
How fun. Bet it smells wonderful!
What a great time!
My family does this in Washington state and I've always wished I could do it here!! So amazing to see what all you're doing!!
Omg I want to be a part of this. I grew up in New England and this was a fall staple!
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We’ve been a little quiet on here lately. Holy moly, it’s been busy!
The freezer is cleaned out and ready for the chickens that are being butchered this weekend, the garden is mostly harvested, the ferments are fermenting, and lots and lots of food has been canned with tons more waiting for its turn at the canner. They dehydrator is firing up for herbs and chicken livers - lots going on!
I love this time of year but it’s a LOT! However, having our freezers and pantry full of good food that we know the origin and every single ingredient makes it all worthwhile!
What are you preserving this week? ... See MoreSee Less
14 CommentsComment on Facebook
If im trying to preserve my sanity, does it count? 😬😅
How long do you dry garlic? Most of my garlic only had 2-3 cloves and was small this year. I roasted it, and will freeze dry, then powder. Would love a better yield next year!
You are amazing! It was wonderful spending the time with you all and seeing all that you grow and do! Simply amazing ❤️
Hey Tandy Hogate where did you get the garlic to plant?
We must be related! 😉 our third round of ferment started last night and is already forming some lovely bubbles.
Got my canner going every night! Can’t wait to expand our garden even more next year. 🥒🥕👩🌾
What do you do with the chicken livers?
Been picking and freezing cherries. Apples are still a week or two out. Mine always mature late.
Those look yummy
Your jars of fermenting vegetables looks so good !
I have sauerkraut fermenting. I did my last, probably, dill pickles of the year this morning, a batch of tomato sauce, and prepped beets for beet pickles. Hubby made a batch of cowboy candy this afternoon while I pulled the remainder of the carrots and the potatoes we did in buckets.
Teach me your ways 🙏 💕
Applesauce with apples from your trees!
Today I got the tomatoes out of the garden. There's probably 40-50 lbs. Lots of green ones, but hopefully most will ripen. Will need to go through them every couple of days as they ripen. I freeze them until winter, at which time I make marinara and sauces. I have finished the onions, which I dehydrate. After I got what I needed, I bartered the remainder. The garlic is curing outside under cover, but I should bring them in tomorrow and inspect and sort them. I'm not drying celery this year. I have so much left from last year that I'm going to barter my last couple of plants. I didn't process any broc or cauli for the same reason. I'm still trying to figure out the right amount for myself moving forward. Will bring in the rest of the cabbages this weekend. They are lovely, and I'm just going to store them in the spare fridge for now. It's not a huge hurry to process them as they keep so well. The beets are in a cooler of peat still outside in a covered cooler. Will bring them into the cold room in a month or so. Didn't get ANY green beans this year. I'll check tomorrow and see if there's some hiding under the jungle of leaves. At least the plants are gorgeous! Potatoes are dug and already in the cold room. Most of the carrots are dug and I have given them away. I grow them for my grandkids. I've been bringing windfall apples in daily. I'm all caught up on freezing them. I rinse/slice/freeze them in quart sz ziplocks. I think I have enough for myself and will probably have my grands come and get the rest. It's always fun when they come and gather them. Their Mom makes them into fruit leather. I made an apple/raspberry crisp to take to Homer last weekend and it was amazing! I have a LOT less apples this year than normal. Usually I love sharing more of them, but can't do that this year! Also this weekend I need to pick the seaberries. I will most likely freeze them and add them to smoothies. I have made 2 batches of rhubarb/haskap jam for grandkids and Christmas gifts. Probably will make one more batch.
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Soooooo excited for today’s Fill Your Larder Learning Retreat!
Besides building community and making new friends, we are going to be learning all about canning, fermenting, sourdough, culturing milk, and so much more!
Plus there are gifts, prizes (including coffee from Genesis Coffee Lab - roasted right here in Big Lake), and a tour of the farm! And we are starting the day off with an hour of prayer and worship. It doesn’t get any better than that!
It’s going to be an amazing day - let’s get started! ... See MoreSee Less
1 CommentComment on Facebook
This was incredible! Thank you so much for sharing what you know! ❤️