This Spring, I didn’t have to go to town or shop at a grocery store for weeks!!
However, my kids’ only complaint was, “we had no ketchup in the house.”
I just let it go, brushed it off and thought to myself, I’ll just pick up some the next time I drop by the store.
Well, I stopped and guess what I completely forgot?
Yep, you guessed it.
The Ketchup.
Ketchup is not high on my list.
I don’t use it.
My youngest son wanted chicken nuggets for lunch. I got out the chicken and fried it up in my favorite chicken breading and lard. Mmm…tasty little morsels.
Wilhelm wanted ketchup. He went to the fridge and walked away with his head hung.
No ketchup.
I can make it!! Why didn’t I think of it weeks ago.
I’ve got all the ingredients in the pantry. I even canned up a bunch of tomato sauce over the summer for our garden.
We googled up a recipe, tweaked it a bit, and whipped it up in less than 5 minutes.
This recipe is kid approved! Even my picky eaters!!!
My friend, Julie who doesn’t like ketchup liked our home made recipe.
Its gotta be the home grown tomatoes.
So here you go!
It’s easy to tweak to fit your needs.
I can’t wait to try it this fall when I make sauce out of my orange tomatoes.
Do I want to make meal planning SO much easier? One of the biggest struggles with feeding a family is figuring out what’s for dinner. With the Month of Meat Box, you get a variety of cuts every month, making decisions and meal planning so much easier. Not to mention great recipes that have been tested and approved by our family.
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Do I want to stop last-minute grocery runs? We’ve all been there—standing in the grocery aisle, hoping they’ve got something decent left in the meat case. With a pasture-raised pork subscription, you’ll always have high-quality meat stocked in your freezer, so you can cook confidently, knowing you have what you need.
3
Do I want clean, healthy pork that taste great? Our pasture-raised pork is non-GMO, corn and soy-free, with no antibiotics or hormones—just clean, nutrient-dense meat that’s better for your family’s health. You’ll be feeding your family meat that’s raised right, without any of the junk.
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Do I want the perfect cut on hand for the holidays? Each box is thoughtfully packed to match the season—hams for Easter, ribs for summer BBQs, roasts for cozy fall meals. You’ll always have the perfect cut on hand when the holidays roll around.
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Do I want farm fresh pork without buying in bulk? Buying a whole or half hog takes up a lot of freezer space. With the Month of Meat Box, you get a steady supply of just the right amount— approximately 10 lbs per month for a family of four—so you always have fresh meat without overwhelming your freezer. You get the benefits of bulk buying without the hassle of storing it all at once.
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Do I want to support a small, family run farm? When you subscribe to the Month of Meat Box, you’re investing in real food, real farmers, you’re supporting a small, family-run farm that raises animals with care—because that’s the way food should be.
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Am I tired of cooking the same old recipes? Each box includes a variety of cuts—some familiar, some new—along with easy recipes to help you make the most of them. It’s a fun way to discover new family favorites while enjoying high-quality pork. If we can help it, you’ll never get bored in the kitchen, and you’ll gain confidence cooking with different cuts of meat.
WHAT’S NEXT?
If you checked off most (or all) of these questions with a YES, then the Month of Meat Box is the perfect way to simplify mealtime, enjoy top-quality pork, and stock your freezer with food you can feel good about.
No stress.
No grocery store guesswork.
Just farm-fresh, pasture-raised pork delivered to your door.
Perfect for real life, real mornings, and real moms like us.
And hey—if your mornings feel like a chaotic mess too, just know you’re not alone.
Whether you’re serving up Pinterest-perfect eggs or cake mix muffins in a rush…
You’re doing a great job.
WHAT’S HAPPENING ON THE FARM
Spring is always an exciting and busy time of the year. We’re out in the fields prepping them for haying season, working in the garden clearing out the beds for planting, and babies are being born all over the farm.
Two of our four dairy cows calved in April. Arletta and Fern both had sweet little heifers (girl calves). We are still working on naming them. We’d love suggestions!
Our sow Winnie, had 10 piglets. She’s just the start of our litters this spring. We’ll be expecting 3 more early May.
Baby chicks arrived! These we will grow out to become delicious roasters in just 8 weeks!
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Let’s talk about that 5:30pm panic and how to avoid it—with beans!
I’m a “meat-in-the-crockpot-and-forget-about-it” kind of gal.
You too?
It’s so easy to toss a ham, roast, or some juicy pork shoulder into the slow cooker in the morning, and then 5:30 hits and you’re standing in the kitchen wondering:
“Wait… what am I serving with this?” 😳
Yep. That was me just last night.
So there I am, standing in the pantry searching the shelves for anything that could pass as a side dish. I spot a can of three-bean blend. You know the one with pinto, kidney, and black beans all snuggled together in one convenient can.
Canned baked beans? Never been a fan. They somehow manage to be mushy AND grainy, overly sweet, and filled with sad little fake bacon bits.
But I was in a hurry and needed something quick. So I pulled down my trusty cookbooks.
My three favorite cookbooks live in the cupboard above the microwave:
Betty Crocker (an older edition—the good stuff, from-scratch kind)
Taste of Home (solid go-to, especially for quick family-friendly meals)
And my most treasured—the family recipe binder filled with handwritten love from generations past.
When my kids, nieces, and nephews leave the house, I gift them their own version of this binder.
Anyway, back to the beans.
I did it.
I found a baked beans recipe that didn’t make me gag.
In fact—it was really good. And no, it wasn’t just because I’ve been off sugar for over a month (though one spoonful did taste like heaven).
My husband and kids gave it two thumbs up, and they’re not exactly easy bean critics.
The best part? This recipe can roll with your style.
Whether you’re a meal planner or a last-minute kinda gal, I’ve got you covered.
If You Plan Ahead : Homemade Baked Beans – Oven Style
Mmmmm.. the smell of ham and fresh baked rolls drifts throughout the house. Your mouth waters as you pass the cheesecake you made for dessert sitting on the counter as you head to the oven to check on your ham.
Ughh! You’ve spent all day prepping and cooking for your Easter meal to find out your ham is dry and chewy when you pull it out of the oven.
I’m here to help you create the most moist, tender and delicious ham ever!
First off, what type of ham are you going to cook? You’ve got a few options.
Typically if you purchase a ham from the grocery store it will be precooked, and simply requires reheating.
When you purchase your ham from the butcher or your local farmer, it may or may not be cured/smoked or precooked.
If your ham is fresh, you’ll just have to make sure you get the meat temperature up to 145 degrees F to be fully cooked.
So, do you want boneless or bone-in? Here are a few pros about each.
Bone-less: easy to carve Serving size: ½ lb per person
Bone-In: better flavor & juicier meat, leftover bone to make soup Serving size: ¾ to 1 lb per person
Spiral-cut: already sliced, glaze can spread throughout the ham because of the slices, cooks a bit faster. Serving size: ¾ to 1 lb per person
8 NO FAIL TIPS FOR THE PERFECT HAM
Thaw Your Ham
Make sure your ham is completely thawed. 1-hour prior to cooking, set it out and let it come to room temperature. This will help keep your ham tender and juicy.
Diamond shaped scoring on ham.
Score the Skin
Making a diamond pattern, use a sharp knife to cut through the fat and skin layer of the ham. Not only does this make your ham look professional and beautiful, it allows the glaze to seep down into the meat.
Glaze Your Ham
Get creative and glaze your ham! Mix up the ingredients of your glaze while your ham’s cooking. When you’re down to the last hour of cooking, brush your ham with the glaze every 15 minutes or so.
Cover Your Ham
Always keep your ham covered whether it’s with aluminum foil or a lid if you’re using a deep dish. And, be sure to cover it back up everytime after you apply the glaze.
Add Moisture to Your Ham
Add a cup of water, apple or pineapple juice to the bottom of your pan. This will help to keep your ham moist and add flavor!
Cooking Your Ham
Use a meat thermometer for best results. Insert the thermometer into the thickest part of the ham, but make sure you avoid the bone.
Precooked Ham: 140 degrees F Fresh Ham: 145 degrees F
Here’s a quick little table on how long to cook your ham!
Ham Roasting Guidelines Bake at 325 degrees F Slow Cooker on Low
Boneless Ham
1 ½ to 2 lbs 3 to 4 lbs 6 to 8 lbs 9 to 11 lbs
45 min to 1 hour 1 to 1 ½ hours 1 ½ to 2 hrs 40 min 2 hrs 15 min to 2 hrs 50 min
Bone-In Ham
6 to 8 lbs 14 to 16 lbs
1 ½ to 2 hrs 15 min 2 hrs 20 min to 4 hours
Rest Your Ham
Allow your ham to rest covered for at least 15 minutes when you pull it out of the oven before you start carving it. This gives the ham time to reabsorb much of the juices back through the meat.
Carving Your Ham
Boneless ham: Simply carve away with a sharp knife.
Bone-in ham: perpendicular to the bone, cut the ham into thin slices. Then, cut along the bone to release the slices.
Whether you are feeding a crowd or enjoying a ham steak for just the two of you, follow these simple tips and we know you will not be disappointed!
Combine the brown sugar, marmalade, and mustard in a small bowl. Set aside.
Score the surface of the ham, making diamond shapes ½ inch deep.
Insert a whole clove in the center of each diamond.
Place ham in a shallow roasting pan.
Add 1 cup of water to the bottom of the roasting pan.
Cover with aluminum foil.
Bake until your ham reaches a temperature of 140 degrees F, about 2 hours.
Brush ham with some of the glaze. Continue to bake your ham for 45 minutes, brushing with the glaze every 15 minutes. Don’t forget to recover your ham after each glazing.
When ham is done, allow to rest, covered for 15 minutes before carving.
Carve.
ENJOY!
Adapted from Taste of Home
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Ah, St. Patrick’s Day. The time of year when everyone suddenly claims a little Irish heritage and gets a free pass to pinch strangers.
Let’s start with a dish that’s as traditional as a leprechaun’s pot o’ gold: Corned Beef.
But wait—don’t rush out and grab that pre-packaged, questionably pink brisket from the store. Making your own corned beef from scratch is not only doable—it’s way better.
Here’s a wee bit of history for you.
St. Patrick’s Day, celebrated on March 17th, honors Ireland’s patron saint, a guy famous for supposedly driving snakes out of Ireland (spoiler: there were never any snakes to begin with). Originally, this was a solemn religious holiday in Ireland, but leave it to us Americans to turn it into an all-out feast-and-festivity affair.
And corned beef?
Believe it or not, it’s not a staple in Ireland. The Irish in the homeland traditionally ate pork. When Irish immigrants came to the U.S., beef was cheaper and more available, so they started brining brisket with salt (the “corns” in corned beef, not the yellow vegetable). There is no corn in corned beef.
Fast forward to today, and boom—it’s the go-to dish for celebrating all things Irish.
But if you really want to honor traditional Irish flavors, check out these two classic pork-based Irish dishes:
Irish or Dublin Coddle: A hearty, slow-simmered dish made with pork sausages, thick-cut bacon, potatoes, and onions.
Boxty with Bacon: Boxty is an Irish potato pancake, crispy on the outside and soft inside.
If you’ve got an Instant Pot or pressure cooker, you can have homemade corned beef ready tonight.
That means no artificial junk, no preservatives—just a beautifully brined brisket that’ll put any store-bought version to shame. And if you don’t have a pressure cooker you can also use the crockpot or oven.
How about some delicious side dish options to go with it?
Warm Brussels Sprout Slaw with Bacon & Juniper Berries: Brussels sprouts are not most peoples favorite, but when you shred ’em up, sauté them in bacon grease and toss in a few juniper berries? Mmmmm! It’s smoky, tangy, and the perfect balance to that rich corned beef. Don’t have juniper berries? Rosemary make a terrific substitute.
Rustic Roasted Root Veggies: Potatoes are an Irish staple. You could do your traditional mashed potatoes, but try roasting a medley of carrots, parsnips, and turnips with a drizzle of olive oil, a sprinkle of sea salt, and a dash of rosemary. Earthy, sweet, and downright delicious.
Buttered Steamed Cabbage with Garlic & Herbs: Skip the boiled cabbage. Gently steaming cabbage keeps it tender while preserving its natural sweetness. Toss with melted butter, minced garlic, sea salt, and fresh herbs like thyme or parsley. This dish is easy enough to whip up while everything else is cooking!
Now, no meal’s complete without something sweet, right? Try these two Irish-inspired treats that skip the processed sugar overload:
Irish Apple Cake with Honey & Oats: Think of this as a cozy, old-world take on apple pie—dense, slightly crumbly, and lightly sweetened with honey. A dollop of fresh cream on top? Perfection.
Dark Chocolate & Sea Salt Honey Truffles: Nothing fancy here—just dark chocolate melted down, mixed with raw honey, a pinch of sea salt, and rolled into bite-sized bliss. Rich, decadent, and full of antioxidants.
This St. Patrick’s Day, celebrate by making corned beef from scratch and pairing it with real, wholesome sides, you’re not just feasting—you’re honoring history, tradition, and the beauty of knowing exactly where your food comes from.
Grab your favorite people, pour yourself a mug of herbal tea or a Guinness, and enjoy a meal that’s truly worth celebrating.
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Have you ever thought of making your own yogurt at home?
It’s so creamy and delicious.
Did you know it’s also extremely EASY?
I’ve got a crockpot yogurt recipe that is almost impossible to fail at.
Now, I’ll admit, I have a couple times.
As with almost anything you make from milk, it’s all about temperature and timing.
My struggle is usually because I’m trying to do too many things at once.
Oh, I’ll just pop down to the laundry room to switch the laundry, and then forget what I was doing.
Sound familiar? LOL!
I’ll come back to the kitchen and find I let the milk get too hot. Nothing kills good bacteria better than boiling it.
So the most important thing to be successful is to stay near and keep an eye on your temperatures.
I’ve found by putting the yogurt into serving size jars, my family is much more likely to eat it. My youngest likes to make it vanilla with chocolate chips. My husband prefers a scoop of his favorite homemade apricot jam in it. I like throwing some frozen berries in the food processor for a couple seconds and stirring them into my yogurt with just a bit of agave sweetener.
The small container also make it great to take on the road for a quick breakfast, snack or lunch.
If you like a nice tangy yogurt, let is sit for the full 12 hours. We prefer little to no tang, so I stop the process right at 8 hours.
We use our fresh raw milk with the cream and it always turns out a nice thick yogurt similar to Greek. Before we had milk cows, I’d use 2% milk and it’d still turn out great, but was definitely a little thinner.
When grabbing a yogurt to use as your starter culture, look for a higher quality one like Nancy’s. I’ve also used Tillamok. Definitely go for one with the least additives. After your first batch, you’ll use the yogurt you make for the next few batches.
Making your own yogurt is also a great way to save a little at the grocery store.
Making delicious homemade treats out of milk is definitely addictive!
Next, I think we will try cottage cheese!
Enjoy!
As with any recipe, it’s a good idea to read it all the way through, so there are not surprises!
Pour a gallon of milk into your crockpot. You’ll need a 5-quart (or bigger) crockpot for this. If you have a smaller crockpot, or just want a smaller batch of yogurt, you can cut the recipe to meet your needs.
Position a meat thermometer in the crockpot, so you can keep up with the temperature of the milk. I stuck mine through a piece of ribbon to keep it from falling in, and tied the other end of the ribbon to my crockpot handle.
Once you have that situated, stick the lid on your crockpot, and set it to high.
Heat the milk to 180°F. This will take about three hours. Do not stir the milk or remove the lid during this process.
Turn the crockpot off, and wait for the temperature to drop to 110 degrees (this should take about 90 minutes).
While you’re waiting, pull a container of plain yogurt from the fridge, and allow it to come to room temperature.
Once your milk reaches 110°F, skim off the skin that has formed on the surface of the milk. Remove one cup of milk from the crockpot, and gently stir it into half a cup of plain yogurt. This will give you the beneficial bacteria that is required to make yogurt.
Add your starter to the crockpot and gently stir it in.
Remove the insert from your crockpot, and carefully slide it into a large cooler. Wrap the insert with towels to lock in the heat. Close the lid on your cooler, and leave it undisturbed until morning (8-12 hours).
Retrieve your crockpot from the cooler in the morning, and skim off any excess whey (liquid) from the surface.
Enjoy your yogurt plain, or flavor it with vanilla, honey, jam, fresh fruit or your favorite mix in.
A Couple Notes About Yogurt-Making
If you save a half-cup of yogurt from this batch, you can use it to start your next batch. Just know that the bacteria will loose its oomph over time. I’d recommend using store-bought yogurt every few batches
Homemade yogurt will be slightly thinner than store-bought. Commercially-produced yogurt includes artificial thickeners.
Hooked on Greek Yogurt? You can make your own by straining more of the whey out of your yogurt. Pour your yogurt into a cheesecloth lined strainer, this will allow more of the whey to drain away.
Every crockpot is different. Mine is the flip from this recipe. It takes only about 1 ½ hours to reach 180°F, but three hours to cool down to 110°F.
I also do not use a cooler. I just wrap the ceramic part of my crockpot in a couple bath towels and let it sit on the counter.
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Eggs are one of the most versatile and nutrient-packed foods available. Especially if the chickens are free ranged. You are what you eat, right?
Whether you have farm-fresh eggs or store-bought ones, there’s more to them than just breakfast scrambles and baked goods.
But have you ever thought of using the shells? Sure, there’s the common ways of composting, seedling pots, etc.
But, how about in your food? Or as a toothpaste?
Eggshells are about 90% calcium carbonate. This is the same material that is in our nails, teeth, and bones. Calcium is important for strong bones, a healthy heart and a highly functional nervous system.
So don’t toss them out!
Here’s how to get your eggshells safely ready to use.
Save the shells from your eggs.
Rinse your eggs to remove any egg white that may be in them.
Once you have your eggshells rinsed, sterilize them by boiling them in water for a few minutes.
Strain the shells and let them dry overnight on a baking sheet.
Bake the eggshells at 200°F for 10 minutes to kill any bacteria.
Now you’re ready to put the shells to use.
Check out these creative ways to maximize the benefits of your eggs by using the shells:
Use Eggshells to Reduce Coffee Bitterness
If you love coffee but find it too bitter, eggshells might be the solution you never knew you needed! Adding crushed eggshells to your coffee grounds before brewing can naturally smooth out the flavor, making your coffee less acidic and more balanced.
How It Works:
Eggshells are primarily made of calcium carbonate, an alkaline substance that helps neutralize acidity. When added to coffee grounds, they absorb some of the bitter compounds, resulting in a smoother, milder cup of coffee.
How to Try It at Home:
1. Crush them into small pieces (but not a fine powder).
2. Add a small amount (about half an eggshell per pot) to your coffee grounds before brewing.
3. Brew your coffee as usual and enjoy a smoother, less bitter cup!
Why You’ll Love It:
• Naturally reduces bitterness without added sugar or cream.
• Lowers coffee acidity, making it easier on the stomach.
Next time you make coffee, try this trick and taste the difference!
Use Eggshells as a Natural Calcium Supplement
Instead of tossing your eggshells, repurpose them as a powerful calcium boost!
How to Use Eggshells for Calcium:
1. Grind your eggshells into a fine powder using a blender or mortar and pestle.
2. Add ½ tsp of eggshell powder to smoothies, oatmeal, homemade bone broth or baked goods for an easy calcium boost.
NOTE: You may notice a slightly gritty texture when added to certain foods.
Why It Works:
• Calcium is essential for strong bones and teeth.
• Eggshell powder is a natural, food-based supplement.
Make DIY Toothpaste with Eggshells
Did you know that eggshells can also help your teeth? Because they are rich in calcium and minerals, they can be used as a natural toothpaste ingredient to help strengthen enamel.
Homemade Eggshell Toothpaste Recipe:
• 2 tbsp finely ground eggshell powder
• 1 tbsp baking soda
• 1–2 tbsp coconut oil
• A few drops of peppermint oil (optional)
Mix these ingredients into a paste and use it as a natural, remineralizing toothpaste.
Benefits:
• Provides a natural source of calcium for tooth enamel.
• Avoids artificial ingredients found in some commercial toothpastes.
• Uses simple, sustainable ingredients you already have at home.
Firm & Smooth Skin Facial Treatment
How to make it:
Mix 2 tablespoons of finely powdered eggshell into an egg white.
Gently apply the paste as a natural facial mask, letting it dry for 10-20 minutes.
Wash off with warm water and a circular motion to exfoliate.
First Aid Treatment
Do you have red, irritated skin or bug bites? Make this salve to soothe your skin.
How to make it:
Add eggshell powder to a few tablespoons of apple cider vinegar.
Use a cotton ball to apply to irritated skin.
What’s your favorite way to use eggs outside of cooking?
DISCLAIMER:
The information provided on http://www.rural-roots-ranch.com is for informational purposes only and is not intended to substitute professional medical advice, diagnoses, or treatment. Always seek advice from your physician or other qualified healthcare provider before undertaking a new health regimen.
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