#homesteadcooking

[kararegal]

Made a big batch of chicken stock 🐔now on to the freezer. Love how we literally had three meals from the chicken and will now have stock for days! #homemadefood #chickensoup #homesteadcooking #mealprep #sheisregal #messykitchen (at Hockinson, Washington) https://www.instagram.com/p/B5HP1-9ljHj/?igshid=f8xylowa4075

[luckymortal]

Red corn polenta "cinnamon french toast sticks." (Plus fresh berries, but I couldn't wait to take a picture after I added those. #taurusproblems) One of our missions is to help people actually EAT more of the produce that they grow in the home garden. And a big key to that is staples that can be made in big batches and then quickly transformed throughout the week. For busy homesteaders, it's hard to beat polenta. First, corn is certainly the easiest staple calorie crop for homesteaders. Once it's grown it's very easy to store and process. I can make a large batch of a creamy polenta and top or mix it with garden veg all through the season. The next day it can be polenta cakes, or grilled polenta. And now there are these cinnamon french toast sticks, made with the solidified left-over polenta, cut in to sticks, then marinated in maple, cinnamon and cream for an hour, then dredged in a little corn meal and fried up like french toast. The marinade is the sauce, and this makes the perfect palette for eating whatever fresh berries are in season in the garden. Given the choice at a fancy restaurant, I'd probably choose these over regular French toast for taste. And believe it or not, this version is probably much healthier, especially if made with a home-grown protein rich blue or red corn meal. #homesteadcooking #farmhousemeals #homegrownmeals https://www.instagram.com/p/Bz-nPGwn99b/?igshid=iaka3kmpwzxx

[richleighton]

Time consuming but totally worth it. We're making fireweed jelly tonight from all the wild fireweed we foraged in the mountains today after our family hike. #foragedfood #foraging #fireweed #homesteadcooking #jelly #homemade #fireweedjelly #realfood

[richleighton]

Finally getting a day back in the kitchen cooking up enough to feed an army, but we are canning/freezing/preserving everything to last us for the next month. The loaves of sourdough bread are in the oven (we'll freeze two), I've searing a beef chuck roast for about 10 pounds of chili, and we've got about 4 gallons of veggie soup stock simmering on the stove along with 4 pounds of beans. Next up is milling a bunch of wheat berries into flour to make about 3-4 pounds of pasta of various shapes, then about 5 gallons of homemade marina sauce. Busy day!!! #homesteadcooking #cooking #nopreservatives #naturalfood