The weather has finally started to change here in upstate New York. The maple trees are producing sweet sap that we turn into maple syrup. The robins have also returned and so has the mud. The spring means its time to get back to work after a long snowy winter. The coop needs to be… Continue reading Getting Your Garden Ready For Spring
It’s that time of year, when the calendar says it’s spring, but here in the Northeast, it can be more like a guessing game and true spring-like weather can still be months away. Cold temps and snow in March make for a very long winter. And for those of us deeply affected, the vitamin D… Continue reading Making a Home Made Pizza will help you find your happy place
One of the first crops we plant every year on the homestead is peas. They give us our first opportunity to really work in the soil. They are also one of the first vegetables we harvest. They are very easy to grow and preserve, so they are a great addition to any garden. You can even plant peas again in late summer for a fall crop. We start planting peas as soon as the soil can be worked. We plant both bush and vine varieties, we also plant sugar snap peas for stir fry and salads. We start planting seeds by turning over the soil and then making a small 1/2″ deep trench. We then place the seeds about 4″ apart in the trench.
Finally, we cover the seeds with soil. Some varieties require a support to grow on, and for those we construct a simple trellis system made from…
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Every Year when St. Patrick’s Day rolls around everyone thinks of corned beef, but here on the homestead we do it a little different. We make corned venison and it has now become sort of a tradition, which we love. We have no illusion that this is some sort of long lost traditional Irish meal. Much like Rome was not built in a day, neither is corned venison. Planning for this dish starts when we are butchering the deer in the fall. We always set aside the roast that looks most like brisket for our corned beef and be sure to label it as such. About a week before we defrost the roast, and then the magic happens.
1 venison brisket, about 3-4 lbs (feel free to substitute beef, also delicious!)
2 garlic cloves, cut in half
1 quart of water
1/2 cup kosher salt
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