With the days heating up I’m thinking of ways to cook without heating up the house.

I’ve never been a fan of barbequing.

I also want it simple and quick, so that I can spend my time outside working in the garden or working on any of many farm chores that’s always on the mile long to do list.

There never seems to be enough time to get them done.

It’s always nice to come into a house that smells delicious and has dinner waiting for you after you’ve been working hard outside all day.

With just a few minutes prep in the morning that’s easy to do.

My go to is the crockpot.  

But here are three ways to roast a whole chicken without heating up the house.

• Crockpot
• Instant Pot
• Air Fryer

I’ve got tasty, simple recipes for you to give a go. 

Check them out by clicking here.

You’ll be able to download and print them for yourself.

What’s New on the Farm?

I bet you’ve got those coupla grocery items you buy weekly that you just don’t want to do without if you can help it.

It’s frustrating when you go to the store and their space on the shelf is empty.  Or you open your fridge and it’s not there!  Or worse yet, you have to buy another so so product in its place.

For our family, it’s milk!

We’ve been blessed with our lovely cow for the last year that has been providing us, as well as our herdshare members, with wonderfully sweet and creamy milk.

It’s close to her time to calve again, so we were going to have to dry her up to prepare her for her new calf.

I was dreading having to buy store bought milk.  When my kids go to their grandparents and Aunties homes, they won’t even drink it anymore.  They say it tastes funny.

Solution:  Meet Brandy!  We added another cow to the farm!  Not only now do we get to continue to enjoy fresh raw milk, but we can continue to provide for our herdshare members as well.

She’s making herself right at home.  And has been really sweet and an easy milker.  I prefer my animals to be more overfed than underfed, so I’m working on that too.  🙂

We have additional shares available. 

Send me a message and we’ll get you signed up!

Learning to make soap has been on my “To Do” List for quite some time.

Last fall, I tried and utterly failed. So, if this is your first time, have patience with yourself. It may not turn out. And that’s okay!

Now, if you’ve decided you want to make a brilliantly creative bar of soap with all kinds of beautiful colors and patterns, you’ll have to seek out my friend. LOL! I am not to that caliber, nor do I aspire to do so.

Her soap is truly amazing. Smells absolutely wonderful and are works of art. I stash them in my sock drawer and put them around the house because I can’t bear to use them.

BUT, if you are looking for a utilitarian bar of soap that smells great and does wonders on keeping your hands moisturized, I’ve got you covered!

And don’t worry, even if your lard smells a bit like bacon, the aroma will not carry over into your soap. There are people who even make their soap from the grease they saved from frying bacon. I haven’t tried it yet.

When making soap, please make sure you read all the safety precautions first. I know they make it seem extremely dangerous, it’s not, you just gotta use common sense and take some precautions. Our ancestors have been making soap with lye for over a 100 years.

Why would you want to make soap from lard?

While the idea of rubbing lard on your body may not sound very appealing, think about this:

• Almost all commercial skincare products are made with some sort of animal fat.
• Lard locks in the moisture, but it is also high in the vitamins that help keep your skin healthy.
• Lard is also incredibly gentle on skin.

Why Should I Use only Pastured Pork Fat?

Ever heard the phrase, you are what you eat? Your animal is what it eats and the fat stores the worst of it. Toxins such as antibiotics are stored in the fat that are fed to factory-farmed pigs.

If you don’t have any lard on the pantry shelf, plan a day for rendering your lard. It’s a simple process and doesn’t take a lot of concentration, so put on your favorite mystery series you’ve been dying to catch up on and get started.

Or check out my blog HERE that will teach you how to render your lard.

It’s also perfectly okay to buy your lard. And though a little difficult, not impossible to find pasture-raised pig lard.

Please read over the Safety Precautions first!

Soap Making Safety Precautions

• Lye or caustic soda is an alkaline chemical that can cause chemical burns on any exposed part of the human body. Its reaction with water also generates chemical vapors that MUST NOT not be breathed
• Always use protective goggles, protective gloves and a mask.
• Wear clothing and shoes that completely cover the skin.
• Mix the water with lye in a ventilated place, preferably near an open window, under your stove fan or in the outdoors. Always use your mask.
• Always pour the lye (granules) into the water and NEVER the opposite. It can cause the lye to erupt – a volcano effect. NEVER use hot water – the volcano effect will be even worse.
• Handle soap always with gloves, even in solid state, for at least 48 hours. Lye is present in soap for the most part of it until saponification finishes.
• If a little bit of soap or lye involuntarily reaches a portion of the skin, wash the affected area immediately with lots of cold water.
• Keep pets and children out of reach of soap batter and dirty equipment during soap production.
• Never use utensils in aluminium or metal. They can react with lye, destroy your equipment, and contaminate/spoil the soap. Stainless steel is the only exception.
• About plastics, many are ok as long as they are heat-resistant, but use silicone when possible.

So Let’s get started!

EQUIPMENT

• Soap mold(s)
• Immersion blender 
• Small Pyrex/Stainless steel bowls
• Large Pyrex/Stainless steel bowls
• Stainless steel saucepan for melting lard
• Digital scale
• Thermometer (digital, infrared, or candy thermometer) 
• Spoons for measuring
• 2 Rubber spatulas
• Sharp Knife or Soap Cutter
• Plate or cup to place spatulas
• Safety Mask, Gloves, and Goggles

INGREDIENTS

Lye Water

• 9.32 oz distilled water 
• 4.16 oz lye (100% sodium hydroxide) 

Oils/Fat

• 32 oz lard 

Add After Trace

• 1 oz essential or fragrance oil  (optional)

Set aside about an hour to make your soap. This recipe will create about 10-12 bars of soap. I ordered the lye, immersion blender, and soap mold off of Amazon. The fragrance oil, sweet orange, is from Hobby Lobby. I also used water from my tap vs distilled water, as we do not have any added chemicals.

Get Ready!

1. Wear goggles and gloves! 
2. Gather all your supplies:  ingredients, equipment, safety equipment. Prepare your workstations.
3. Measure all the ingredients. Don’t start the recipe without having everything ready and reading through the instructions.
4. The essential or fragrance oil is optional. It adds scent to your soap. 

Prepare the lye solution.

1. Put on your gloves and eye gear.
2. Pour the distilled water into the small stainless steel bowl. Slowly add the lye to the water, mixing slowly with a rubber spatula. Never add the water to the lye or you’ll have a volcano! 
3. Allow the lye mixture to cool to around 110ºF.

Heat the Oils.

1. While the lye is cooling. Warm the lard over low heat in a stainless steel saucepan until melted, stirring occasionally. Pour the melted lard into the large stainless steel bowl.  Use a spatula to make sure you scrap out every bit.

Make the soap batter.

1. Once the lye mixture has cooled to 110ºF and is of similar temperature to the lard (within 10ºF), carefully and slowly add the lye to the oils, stirring gently.
2. Use an immersion blender (stick blender) to combine the soap batter until it thickens and turns opaque (reaches trace). It should look like a thin pudding and leave a trail when pulled out of the batter.

Add essential oils.

1. Once your soap batter has reached trace, add your essential oil or fragrance and stir to combine.

Molding and Curing

1. Pour the soap batter into your molds. Shape with a spoon or stick if you would like a dramatic appearance on the top.  Cover with a lid.
2. Let it set for 24 hours.  It is still caustic at this point.
3. As for all your equipment and utensils.  Gather them all together.  I put a DO NOT TOUCH sticky note on mine, and let them set for 2 or 3 days.  At this point you can safely wash them in your sink and they are really easy to clean up.
4. After 24 hours, unmold and cut into 1 inch bars.  Do not wait more than 48 hours or your soap may be too hardu to cut.
5. Place the soap on a tray or mat in a safe place to cure for 4 to 6 weeks. 

Have fun!

Every wonder how things happen on the farm?

Enjoy this short video on how we prepare the brooder for our meat bird chicks.

Tomorrow, we are expecting chicks and we are working to get our brooder all set-up. So, we will show you the steps it takes to do that.

We brood our chicks in a 4×8 ft wooden box which our new pivot came in. I took the lid and cut it into three sections. The one in the middle stays in place. The two on the ends allow me to crack it open to allow the chicks fresh air.

Next, we will add the shavings to the box. We put down a thin layer of shavings in the box to help keep them up off the ground and warm as well as make it easier to clean out when we move them out to the pasture. They are usually in the box for about 4 weeks or until they are regulating their own body temperature.

Now, we will put the lids on and set-up our thermostat which will keep the box at the right temperature. About three or four years ago, I bought a really neat thermostat on Amazon. It’s called an Inkbird thermostat. I believe it is actually for reptiles, but it has worked great for brooding chicks. It has two temperature probs I string down through the box and put under the heat lamps. These probs monitor the temperature and keep the chicks at whatever temperature I need them to be. When you first get chicks from the hatchery, they need to be at 95* F. Every week, you slowly drop the temperature down 5*’s until they are at either the same temperature as outdoors or they are fully feathered and can regulate their own temperature. This thermostat has really saved me time and stress over monitoring the temperature. It can be sunny or snowing outside and I know these little guys are right where they are suppose to be heat wise.

We also start raising the box off the ground a couple inches at a time each week. This allows the chicks to move away from the heat if they want and have found this seems to speed up the process of removing them from the heat lamps.

When your chicks first arrive, provide them with only water with electrolytes and grit for the first two hours. They need to get hydrated and grit in their craws before they get food. This prevents them from getting what’s called pasty butt and increases their survival rate.

After the two hours, you can then start sprinkling the chick starter over the grit and into full feed.

Raising chicks is a lot of fun! I could sit all day and watch them running around.

Enjoy!

With Easter just around the corner, I wanted to share three simple and delicious ways to cook your pastured-pork ham to perfection.

Whether you’re hosting a festive gathering or enjoying a cozy meal with your loved ones, these easy recipes will guarantee a succulent and flavorful ham that your family and friends will love.

Choose the method that best suits you, and get ready to enjoy a mouthwatering pastured-pork ham that will be the highlight of your Easter celebration!

No one wants an overcooked ham at Easter Dinner. Check out the recommended cooking times included with each recipe.

Wishing you a joyous Easter filled with delicious food and cherished moments!

#1: Oven-Baked Ham:

• Preheat your oven to 325°F (165°C).
•  Place your pastured-pork ham in a roasting pan and score the surface with shallow cuts.
• Mix together 3/4 cup brown sugar, 1/4 cup honey, 1 TBsp mustard, and a dash (1/4 tsp) of cloves to create a glaze
• Brush the glaze over the ham and bake for approximately 15 minutes per pound, or until the internal temperature reaches 140°F (60°C).
• Let it rest for a few minutes before slicing and serving. This method ensures a beautifully caramelized exterior and juicy interior.

#2: Crockpot Ham

Is your oven packed full of side-dishes? Here’s how to get a tender flavorful ham in the crockpot.

• Place your pastured-pork ham in a slow cooker.
• In a bowl, combine, 1/2 cup honey, 1 TBsp Dijon mustard, 1 TBsp minced garlic, and a splash of apple cider vinegar.
• Pour the mixture over the ham, ensuring it’s evenly coated.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the ham is tender and juicy.
• The slow cooking process allows the flavors to meld together, resulting in a melt-in-your -mouth ham that requires minimal effort.

#3: Instant Pot Ham

• Coat a 6 or 8 quart Instant Pot with non-stick cooking spray. If the ham is too big, you can trim it down to fit the pot.
• Pour 1/2 cup apple juice into the bottom of the pot.
• Place the trivet in the pot if you have one. Place the ham cut side down on the trivet, or in the bottom of the pot.
• In a small saucepan, stir together 3/4 cup brown sugar, 1/4 cup honey, 1 TBsp Dijon mustard, 1/4 tsp cloves, and 1/4 tsp cinnamon. Cook over medium-high heat for 1-2 minutes or until the glaze has warmed through.
• Rub half of the brown sugar glaze on top of the ham. Save the other half for later.
• Seal the pot, then select Manual High Pressure. Set the time for 15 minutes.
• Let the pressure release naturally for 10 minutes, then carefully turn the valve to manually release pressure.
• Carefully remove the ham from the pot, it will be hot. Place it in a 13×9 baking dish, and cover with foil to keep moist and warm.
• OPTIONAL: Reheat the remaining glaze in the saucepan, and pour the rest over the ham in the baking dish.
• Set your oven to the broil setting, and place the ham in the oven uncovered for 2-4 minutes, or until glaze has caramelized. Watch it carefully so it doesn’t burn.
• Slice the ham using a sharp knife, and serve on a platter!

We all have our favorite brand of lip balm.

Chapstick, Carmex and Burt’s Bees are the top three sold.

Mine was Burt‘s Bees.

Almost 10 years ago, I set off in search of a good knock off recipe on the internet trying to save a little money.

Thankfully, I lucked out and my first find was “the one”.

I’ve spent time tweaking this recipe to make it perfect for our pastured pork lard.

Using pasture-raised pig lard in homemade chapstick offers numerous benefits for your skin.

It’s rich in vitamins and nutrients that nourish and moisturize your lips naturally like Vitamin E, which helps repair and protect your skin from damage caused by the sun and harsh weather conditions.

Over the years, I’ve learned some interesting little tidbits about store-bought lip balm.

While on the whole, it can be moisturizing to your lips, some brands may have ingredients that are actually making them drier: like menthol and phenol.

Opt for lip balms which contain ingredients like beeswax, cocoa & shea butter. Or better yet, try our lard lip balm recipe.

Did you know there are warning labels on your lip balm to call 911 if an entire tube is ingested? While it may be only mildly toxic and can cause stomach pains and vomiting…why would you want to put anything that is potentially toxic on/in your body. No thank you!!

Why not just make your own? You can avoid any potential allergens you may have to fragrance or ingredients because you know EXACTLY what’s in the tube.

All you need is a saucepan, mason jar, whisk and a few ingredients.

Don’t sweat it! It’s one of the easiest body/beauty (not sure what words right there) products to make! You can whip up a batch in no time.

Yes, you’re gonna be spreading lard all over your lips. And although it might not be so bad, your lips are not going to taste or smell like bacon.

This lip balm recipe is smooth and moisturizing. Full of nature’s perfect ingredients.

Try it! I’ll send you a tube if you’re hesitant.

Lip balm makes an awesome little gift. There are all kinds of neat options on Amazon for tubes or tins to put it in. Even some handy labels so you can get creative. Add your favorite essential oil or a little color!

Or host a chapstick-making party with your friends and loved ones. It’s a fun way to spend the afternoon and a wonderful way to connect.

Let me know how you like it!

What’s your favorite fragrance?

I’m always excited to hear from you!

I wanted to share with you our family’s cherished soft sugar cookie recipe.

It’s a hit any time of the year, but especially when cousins stay-over. 

With an array of cookie cutters at their disposal, you can unleash their creativity and make endless variations of these delightful treats.

Plus it’s a great way to keep little hands busy and supervised, well…until the sugar load kicks in. LOL! 

Now, onto the fun part – decorating with color flow icing! 

Let their imagination run wild as they decorate the soft sugar cookies with intricate designs and vibrant colors!

Enjoy baking and decorating these delicious cookies with your loved ones!

WARNING!!! You’ll need a double batch.  Little fingers snatch these up quicker than they can cool to decorate.

With the big game just around the corner, it’s time to start planning your Soup-r-bowl menu!

Yah, snuck up on me too!

But who wants to spend all day cooking?!

Definitely not me, and you shouldn’t have to either.

Whether you’re feeding a crowd of friends or enjoying a cozy family night in, Taco Soup is always a winner.

It’s hearty enough to satisfy hungry football fans and fill your families tummies. 

Simple and quick to make.

Brown your meat, drop all the ingredients in the crockpot and let it simmer while you sit back and enjoy another cup of coffee. 

Not only is Taco Soup delicious on its own, but it also makes an incredible chip dip! 

Set out a bowl of tortilla chips alongside your steaming pot of soup, and watch as your guests dip and dive.

Score big with your guests, make Taco Soup. 

Wishing you a fantastic game day filled with great food and good company.

Our farm has been blessed with an abundance of fresh eggs, and we’d love to share the goodness with you.

I’ve compiled a list of delightful recipes that make the most of these farm-fresh eggs, help ease stress during the week around meals and add some homemade sweetness into your day. 

1. Devine Egg Salad – If you need quick lunches during the week, make a big batch on the weekend.

2. Delectable Lemon Pound Cake – Keep all your egg whites that are not used in this cake and bake an angel food cake.

3. Heavenly Angel Food Cake – Impress your guests with homemade angel food cake.  It’s SO much tastier than store bought.

4. Time Saver Trio Egg Muffins – I bet, if you’re like me, you don’t have a lot of time or energy in the mornings. Make these egg muffins ahead, pull out and reheat.  

Get a dozen (or more) delivered to your doorstep, and we’ll include the recipes too!

Save these recipes!  You may not have your counters covered with eggs now, but Easter is just around the corner.

Enjoy!

EASY BEEF AND BROCCOLI

yield: 4 SERVINGS prep time: 5 MINUTES cook time: 6-8 HOURS total time: 6-8 HOURS

INGREDIENTS:

• 1/3 cup soy sauce
• 1 cup chicken broth
• ½ cup honey
• ¼ cup rice wine vinegar
• ¼ cup brown sugar, packed
• 6 cloves garlic, minced
• 2 Tablespoons sesame oil
• 2 Tablespoons cornstarch
• 2 teaspoons Sriracha, or more to taste (optional)
• 2 teaspoons ground ginger
• ¼ teaspoon red pepper flakes
• 1 cup water
• 1 to 1 ½ lbs Rural Roots Ranch Beef Stew Meat

DIRECTIONS:

1. Place frozen stew meat in crock pot 6-8 hours before planned meal time.
2. Add ½ cup of water and cook on low.
3. 30-minutes prior to serving the meal: In a medium bowl, whisk together soy sauce, chicken broth, honey vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and ½ cup water.
4. Stir into stew meat in crock pot.
5. Cook for 30 minutes or until sauce has slightly thickened.
6. Serve over rice and steamed broccoli.

Adapted from damndelicious.net

You know what makes the most light and fluffy biscuits?

Lard!

Most of the biscuits I ate growing up came from a Bisquick box. They were good, but the recipe I’m gonna share with you is great!

Biscuits were a go-to breakfast in my husband’s household growing up. It wasn’t uncommon for them to be served three or four times a week.

And why not? They’re easy, quick and filling. Perfect for sending your four teenagers out the door fueled with brain food for high school.

IF, and that’s a big IF, there are any extras, they’re also an easy to grab snack as you rush them to their after school track practice.

Or your could make a double batch, fry up some eggs, slice some ham and add a little cheese. Wrap in tin foil and place in the fridge: Breakfast on the go for those early morning meetings at work, a nice change up from a breakfast burrito.

My family prefers a more buttery flavored biscuit, so I split the lard in half. 50/50 lard/butter.

Most biscuits turn out dry and flat. These won’t if you follow my simple tips.

One tip is to roll them out thick! Biscuits don’t double in size. They actually only rise about 30% more than the height you cut them.

Also they only need just a hint of golden brown on the tops when finished baking.

Think of all the delicious toppings you could put on them?! I love a good triple-berry jam. My husband and kids dress ‘em up like pancakes with maple syrup.

How about sausage and country gravy? I’ve got myself drooling now.

Don’t worry. There is an amazing gravy recipe included.

You could always mix it up a little? Turn them into a sweet treat for breakfast or dessert by adding a little sugar and strawberries.

Ready to make your own?

What’s your favorite biscuit topping?

Enjoy!

BISCUITS & SAUSAGE GRAVY

yield: 8 BISCUITS prep time: 30 MINUTES bake time: 15 MINUTES total time: 45 MINUTES
Serve this rich and creamy gravy over warm fluffy biscuits.
You can make homemade biscuits or serve store-bought, we’ll never tell!

INGREDIENTS:
FOR BISCUITS:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup Rural Roots Ranch Pastured Pork Lard
  or ¼ cup butter, ¼ cup lard
• ¾ cup milk

FOR GRAVY:

• 1/2 lb Rural Roots Ranch Pork Sausage
• 4 tablespoons butter
• 1/2 cup flour
• 2 1/2 to 2 2/3 cups milk
• 1/4 teaspoon pepper
• 1/2 teaspoon salt

DIRECTIONS:
FOR BISCUITS:

1. Preheat oven to 400F.
2. Combine flour, baking powder and salt into a large bowl or stand Kitchen-Aid mixer.
3. Cut in the lard with a pastry cutter or blend in with your mixer until butter and lard form small pea shaped balls.
4. Warm milk slightly to about 100F.
5. Add milk to flour mixture and stir just until combined.
6. Turn dough onto a lightly floured surface. Knead a couple times until smooth.
7. Roll out dough to about ¾ inch thick.
8. Dust biscuit cutter with flour. Cut into rounds with a 2 ½ inch biscuit cutter. You can use a cup dipped in flour or any cookie cutter shape about the same size that does not have a lot of detail.
9. Place cut biscuits on a cookie sheet slightly touching each other.
10. Bake for 15 minutes or until a light golden brown on top.

FOR GRAVY:

1. Brown the meat: Using a small skillet, cook the sausage over medium heat until no longer pink; drain if needed.
2. Make a roux: Add butter to skillet and heat until it is melted. Sprinkle in the flour, salt and pepper. Whisk and cook until incorporated and slightly browned.
3. Add the milk slowly, stirring constantly. Bring to a boil, continuing to stir until the mixture thickens.
   Tips: To make this recipe dairy-free, simply use pastured pork lard or nondairy butter and milk. For a gluten-free version, use a gluten-free flour mix and certified gluten-free biscuits.
4. Serve over warm biscuits: Once the gravy thickens to your desired consistency, serve immediately over biscuits.

SWEET SUGAR BISCUITS:
Biscuits are also great for dessert. Add 1 cup of sugar in with the flour in Step 2. Slice some ripe strawberries and top with whipped cream.

Adapted from Clabber Girl and Taste of Home