Farm For Sale - Dunbar, Nebraska

This Heritage Homestead is for sale! CLICK HERE

50 miles to Omaha and 40 miles to Lincoln
$210,000 (subject to change if we remodel the kitchen)

 

Home buildt in 1880. I has 3-4 bedrooms (the one on the main floor we use as an office) and two bathrooms (one is new with jet tub, seperate shower and two seperate sinks plus walk in closet). On bath and one down. Needs kitchen work and downstairs bath needs some work. Beautiful dining room with bay window. Woodwork is UNPAINTED and lovely. Approximately 1800 square feet. Basement is only half with the remainder crawl space. The attic is insulated and huge. At one point the previous owners blew insulation in the side walls except the kitchen (which is an add on). Wood floors except vinyl in the Bathrooms and Kitchen and carpet in the Living Room.

Picture towards the road which is blacktop and the old Highway 2 just 1/2 mile south of the new Highway 2. Across the front is planted in Lilacs of various colors (about 50 plants), tons of various colored peony's and Iris.

Parking is huge and needs re-rocked but a semi could drive on it. To the left is an oversize three car garage with a new in2013 metal roof. The red bard needs a roof bad or just torn down. It's an old corn crib but would make a great shop. The big barn is HUGE. Has 9 open front stalls in the front, a huge center area for hay and to park tractors, etc and inside stalls. The east end needs redone but the roof is metal and fairly new. The small red barn was our goat barn. It has three birthing pens an area for the animals and a small milk area. It has a concret floor. The roof is metal and new in 2012. Not shown is the chicken coop that has a metal roof and a completely enclosed run (we have lots of coons). There is currently a lot of cattle panel fencing. The farm stead sits on 5 acres and there are 5 acres of grass to the left of this picture. Half is fenced with several gates and the posts are in for cross fencing to make 4 paddocks. The other half is open and we hay that getting 5-7 big bales from it every year.

Not shown is our garden production area. There is 18-20 grape vines (Red, White & Blue), Three asparagus beds, about 30 Rhubarb plants, Strawberries, Red and Black Raspberries and a large raised bed vegetable production area. There is also a large planting of thornless Blackberries and Echineca plus many new fruit trees. We also have huge plantings of Daylilies.

See the News!

This Heritage Homestead is for sale!  CLICK HERE

The folks who have committed to working here this summer will still have the opportunity to intern here for 2014 production.

New Jam's and Jelly's

This time of year we always offer specials on last seasons Jam's and Jelly's that are left over.  That way we always offer the freshest product.  If you order through NebraskaFood.org then you will be able to take advantage of our special pricing in February and March.

All our Jam's and Jelly's are made with local honey as sweetener.  We never over power the natural taste of the fruits and veggies with sweetener.  Most of our Jam's and Jelly's are made with our own fruits and vegetables that are naturally grown.  When we do outsource our products we always use organic.  We often freeze the freshest produce for jelly and jam making in the winter months.

This week we are making Strawberry and Peach jams...............YUMMMMM

What Happens When Your Farmer Breaks Her Arm?

You do have a farmer, right?  Someone locally that raises some of your food.  It's common knowledge that food grown locally is higher in nutrients simply because it's fresher, if for no other reason.  Your local farmer is someone you can trust, he grows the fruits and vegetables the way you'd grow them, if you could; clean and pure, without GMO contamination, pesticides and herbicides.

Heritage Harvest Home(stead) can be your local farmer if you live in southeast Nebraska or even into Iowa and Missouri.

If we are your farmer you'll already know that Jean broke her arm at the shoulder in early November.  The first Dr said that it would NEVER heal and that I would have a frozen shoulder, second Dr has said that I may only have 90% movement but my therapist thinks anything is possible and I could get 100%, I'm going for that one.  At any rate we have another 9 months until healing and therapy is complete.

Additionally this set of grandparents are now parenting a 1 year old granddaughter who brings us all kinds of joy and needs lots of attention.

Sooooooooooooooooooooooo, we have decided to go into training mode!  We are now offering a special HOMESTEAD TRAINING CLASS that will go from mid-March through October in three sessions; Spring, Summer and Fall.  We will cover all things HOMESTEADING from our 30 years of experience in growing our own foods and moving from the city to the country.  In exchange for HOMESTEADING CLASSES you will work beside us and for us, receive the training and a box of Fruits and Vegetables every week.  It's a win, win!!!  We help you by passing on knowledge and you help us in a time we really need it!

We have a bunch of applicants and will accept only 6 for each season with preferences to someone who wants to participate for all three seasons.  We will be choosing our participants with in the week.  If you want to be considered send us an email with your name, address, email address, experience and why you'd like to participate to our EMAIL addy.

Gluten & Dairy Free Cheeseburger Mac 'n Cheese

4 ounces Quiona/Corn Elbow Pasta
1 1/2 tablespoon Coconut Oil
1 1/2 tablespoon Gluten-Free Flour Blend (I used Grandma Farmer's Better Than Wheat)
1 1/2 teaspoon powdered mustard
1 1/2 cup Almond Milk
1/4 cup finely minced onion
4 ounces cooked, grass-fed ground beef
1 med Roma tomato, diced
1/2 bay leaf
1/4 teaspoon paprika
1/2 large egg (I used a tiny pullet egg)
6 ounces Almond cheddar, shredded
1/2 teaspoon salt
black pepper

1. In large pot of salted, boiling water cook the pasta according to directions
2. In a separate pot, melt the oil, Whisk the flour and mustard and keep it moving for about 5 minutes.  Make sure it's free of lumps.  Stir in the milk, onion, tomato, beef, bayleaf and paprika.  Simmer for 10 minutes and remove the bayleaf.
3. Temper in the egg.  Stir in 3/4 of the cheese.  Season with salt and pepper.  Fold the macaroni into the mix and pour into 1-quart casserole dish.  Top with remaining cheese.
4. Bake for 20-25 minutes.  Remove from oven and rest for 5 minutes before serving.

Makes 3-4 servings or 10 toddler servings.  I freeze before baking.

We are now taking applications for 10 "Working CSA" packages until January 1st, 2014.  We are ONLY taking 'working' applications right now and will open up the available non-working applications soon.

Our CSA packages have an approximate retail value of $25 and will contain Fruits, Vegetables and Herbs grown on the farm.  You have to option to choose to add Organic, Free Range Eggs and Grass-fed Beef or Chevon (goat) or Free-Range Poultry.  Often you will also be able to 'choose' what actually is included in your weekly boxes. 

 For more information see our Pages on CSA or PRODUCTS WE GROW.  

'Work' will include:  Planting, Weeding, picking, animal care and more!  Great fun work!

My family and I really enjoy our CSA boxes.  Every week, there is a fresh supply of wonderful food and it often includes a new "treat" for us to try.  We have tried several new foods because of this and have found that we actually enjoy beets, for example (OK, not everyone and we like them best roasted!).  We also appreciate the fact that through the CSA we know who grows our food, how it was grown and how fresh it is!  We've learned that produce bought in a conventional store, no matter how fresh, simply doesn't "last" as long as that in our CSA box, because it has spent most of it's time in transportation and storage somewhere else.  We highly recommend trying a CSA!  BKK, Julian, NE

In 2014 

HERITAGE HARVEST HOMESTEAD 

will offer 

CSA packages

that will be available:

1. Pick-up at the farm  ($20 per box or 2 hours farm work per week plus $6, you pick up your box the day you work)
2. Delivered to Drop-point in Lincoln ($22.50 per box) or (to home in SE Lincoln add $5)
3. Delivered via www.Nebraskafood.org ($27.50 per box)
4. Delivered Nebraska City, Auburn or Syracuse ($22.50 per box)

Not only will you be able to choose what produce will be included in your weekly box, you will have  the option to 'add-on' products to your boxes and a list of your choices and add-ons will be made available to you weekly.

Work hours not limited to 2 hours per week.  You can work ahead on hours if you can't work every week.  'Working for others' hours are also available. If you can do extra hours for someone unable to work or if you have a need for help in that area, let us know.

The 'boxes' will be made available for Spring (10 weeks beginning week of April 28), Summer (8 weeks beginning week of July 7) and Fall (6 weeks beginning week of September 1).  Each box will includes hand-outs with recipes!

The farm will be open for 'pick-up' and work on Tuesday and Thursday, from 8 am to noon and 6-8 pm and Saturday from 8 am-noon Mid-April through Mid-October.  **Weather and daylight permitting

Delivery to Nebraska City will occur on Thursday afternoon and Auburn will occur Saturday morning.

We will accept a MAXIMUM of 30 members per session (max 10 working members) in 2014 so make your reservations early.

Email us to let us know you are interested so we can send you an application.

RESERVATIONS:$20 Season.  If you wish to reserve for all three seasons you only need to pay the reservation fee once.  Reservations are due January 1, 2014 with your application.

SEASONAL FEES:  Seasonal 'cash' fees are due in full 60 days prior to the seasons begin. If you choose work hours, then those hours must be complete BEFORE you get your weekly boxes. (i.e. Spring Package #1: no work $200 or work $60).  Our 'application' will give more pricing details along with a optional 'payment plan'.

If you have to cancel:  Life happens.  Need to cancel 30+ days prior to the sessions starting date?  Full refund will be given.  After 30 days prior to the session you will have to pay a cancellation fee of $25.

Gluten-Intolerant Summit

Are you Gluten-Intollerant?  Celiac? Have friends that are?  Want to know more?  Is it a Fad?  What you should know!

The Truth About Grain

We want you to join us at a 'come as you are' on-line event that you can view on your own time!

This event will give you the truth about gluten and how it reacts in your body, how to shop, what to look for, and how to ask the right questions when you go to the restaurant!

Join Us for This SUMMIT ON GLUTEN!

Using Dehydrated Tomatoes and Peppers

Dehydrated Fruits & Vegetables

We are now offering some of our Fruits and Vegetables dehydrated for your used during the winter months.  All our fruits and vegetables are grown using organic and permaculture practices.  We use ONLY nutrient dense, heirloom peppers to make our dried peppers. Baker Creek Heirloom seeds has tested their heirloom vegetables for nutrient denseness compared to convention hybrids and found the heirlooms to have more nutrients over-all.

Peppers, Green, dehydrated.  Grandma Farmer has dried some of her very own Organically grown Green Peppers to flavorful treats to munch on, add to salads, soups etc. 1.75 ounce bag  $2.50

Peppers, Red, dehydrated. Grandma Farmer has dried some of her very own Organically grown Green Peppers to flavorful treats to munch on, add to salads, soups etc. 1.5 ounce bag.  $2.50

Tomatoes, whole, sliced then dehydrated.  Grandma Farmer has dried some of her very own grown tomatoes to flavorful treats to munch on, add to salads, etc. Grandma Farmer has dried some of her very own grown tomatoes to flavorful treats to munch on, add to salads, etc. These are the same tomatoes she adds to her popular Tomato Basil Bread.  These are the same tomatoes she adds to her popular Tomato Basil Bread. one ounce bag $2.98

Tomato Flakes, dehydrated. Use on salads or add to soups and stews. Grandma Farmer has dried some of her very own grown tomatoes to flavorful treats to munch on, add to salads, etc.   2 ounce package $4.25

Tomato Powder, dehydrated.  Add to hot water in a blender to make sauces and paste, adjusting water amount appropriately for which application you intend to use.  1.5 ounce package $3.25

To me the best benefits of having some of my vegetables are:

• Takes up less space
• Does not us additional energy to keep preserved
• low nutrient loss

I hope you give some of our veggies a try!

These items can be shipped for actual shipping.  EVERYTHING ON THIS PAGE IS ALWAYS 20% OFF THE LISTED PRICE.  To order simply EMAIL us by clicking the word Email.  Tell us what you would like to order and your address.    After we get your order , we figure the best shipping (a flat rate box holds a lot more than you think),  send that total to you along with our Paypal account name.  After we get your payment we ship within 48 hours. For a flat $5 we can ship through www.NebraskaFood.org, if you are a part of the coop and in their delivery area.

The Slocum family have been baking, raising and selling eggs, meats (chicken, beef, pork, lamb and goat), raw milk and produce for others for over 25 years.  Grandma Farmer (Jean) has been cooking meals and baking since she was 8 years old and gardening at her mothers knee much earlier than that. The discovery that she is gluten-intolerant was made almost 4 years ago now. We bake in a totally gluten-free, non-commercial kitchen.

Here Is An Idea - Buy Local for the Holidays

We hope that you will show support to your local craftsmen, farmers and the like by supporting US this Holiday Season for Thanksgiving, Hanukkah and Christmas gift giving.

All our products are now listed on the pages with links at the top of the page.  We have many gifts that can easily be shipped flat rate. Our products can be combined in gift baskets and boxes to make awesome and welcomed gifts.

 Thank You for your support!

Gluten Free Pumpkin Pancakes

Test One of our newest product!  

Gluten Free Pumpkin Pancake Mix

We prepared the pancakes then topped them with Fried Apples & pure Maple Syrup!

Our Maple Syrup is ORGANIC and straight for a family owned Vermont operation.

The mix is a blend of Grandma Farmer's BETTER THAN WHEAT gluten-free flour blend, buckwheat, deyhdrated Grandma Farmer's (our own) organicly grown dehydrated pumpkin powder) baking powder, Grandma Farmer's pumpkin spice blend, salt.  You add optional egg and some milk or dairy free alternative (we used Coconut Milk to make these).

These pancakes definately passed the Gabby test!

A Grain of Truth!

THE WORLD’S FIRST GLUTEN SUMMIT
COULD CHANGE YOUR LIFE!

Dr. Tom O’Bryan of theDr.com has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, nutrition and healthy living for a series of online interviews taking place for FREE from November 11-17, 2013.

---

During the summit, you will:

• Learn about the latest research on gluten-related disorders;
• Understand why we MUST call more attention to them;
• Gain improved knowledge of proper diagnosis/treatment methods;
• More frequently ask, “Could this health issue be due to gluten?”

The goal of The Gluten Summit is to shift the scientific discussion and clinical recognition of gluten-related disorders forward by five years. Meaning, we want the conversation between patients and doctors that will be happening five years from now to happen now.

View the Summit 

'on your own time' 

on-line!  

FREE

Sweet Potato Red Flannel Hash

I hope you have some beets in your fall garden because they are so sweet this time of year. If you don't we have a few bunches still available here and you can make this great recipe with just a few.  Now this recipe is power packed with nutrients especially if you use heirloom varieties for your ingredients.  NO GMO'S here!



Red Flannel Hash Serves 4

Ingredients:
 1 large sweet potato, peeled and cut into ½ inch cubes
 8 ounces small red potatoes, quartered
 1 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
4 ounces bacon, cooked and chopped
2 medium (or one large) red beets, roasted, peeled and cut into ½ inch cubes (How to Roast Beets)
 1 tablespoons fresh thyme, minced (plus more for garnish)
salt and pepper to taste

Directions:
1. Place sweet and red potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil.
2. Boil potatoes for about 15 minutes or until potatoes are still slightly firm and drain.
3. Place a large skillet over medium high heat. Add the oil and onions and sauté for 3 minutes.
4. Add potatoes to the skillet and continue to sauté for an additional 7 to 10 minutes. Season with salt and pepper.
5. Stir in the chopped bacon, beets and thyme and sauté for 5 minutes. Adjust seasonings.
6. Top with a sprinkle of fresh thyme and serve.

This is perfect served as a side with just about any protein; beef, chicken, pork and even grilled salmon.

Recipe adapted from:  http://www.spoonforkbacon.com/2011/12/red-flannel-hash/, picture from that site.

Heirloom = More Nutrients

Baker Creek (where we get our heirloom seeds) just did a study on the nutrition of tomato varieties, done with the National Food Lab, and we had some surprising results! Ten varieties were tested and the complete study will be release soon! Modern food is failing America!

Blackberries

Blackberry season is almost over here at HERITAGE HARVEST HOMESTEAD.  If you have not taken a chance to purchase Blackberries this season you've, unfortunately, missed out!  Sorry! Next spring we plan to triple our production here so you won't have as much of a chance to miss some really great blackberries for cobbler, in smoothies or your yogurt.



 What berries we have left this year will be Hot Blackberry Jelly,  Blackberry Syrup, Blackberry BBQ Sauce and more.  Want to be one of our taste testers?

Here's one of my favorite recipes for this year:

Blackberry Pound Cake by Martha Stewart

Come back and see how I made it gluten free!

HERITAGE HARVEST HOMESTEAD BEGINS CSA PROGRAM FOR 2014

What is a CSA?

See Our Page - Click Below

Community Supported Agriculture

Cooking in Season

Cooking in the summer when fresh vegetables are abundant in your own garden, from us here at HERITAGE HARVEST HOME, or at the farmers market can be a real budget saver!  Today I looked into my pantry and refrigerator finding: 1 left-over brat, a half pound of small potatoes, a scallion (green onion), a tomato and some fresh mozzarella.  This turned into a perfect anytime meal for the two of us and the baby that was oh so easy on the budget plus quick and easy to prepare.

I sliced the potatoes.  Some of my potatoes had gotten green from sun exposure so I peeled the green part off and sliced them.  They were fried in a tablespoon of coconut oil (but I could have used butter), with the lid on, after I salted and peppered them, until they were just beginning to soften. I then added the sliced scallion and cooked brat and cooked until potatoes were soft.  I sliced the mozzarella and served with sliced tomatoes as a side dish.  You can salt and pepper it and top with a bit of torn basil, if you like.




Want to reduce the carbs and bump the protein?  Reduce the potatoes to just a quarter of a pound and add a small patty pan squash.  To bump the protein add some beaten eggs at the end and cook to scramble.

This meal could have been easily grown by anyone, even apartment dwellers growing in containers.

Fresh Mozzarella is an easy cheese to make fresh from either goat or cows milk, no fancy cheesemaking equipment required.  Yes, you CAN make it with store bought milk but it sure tastes nice when it's made with raw milk from your local dairy (if it's legal to purchase in your area). 

Baby's food can be easily taken from your plate, ground in a baby food grinder and fed that way.  Our 8 month old granddaughter HATES commercial baby food and prefers the 'flavor' found on our own plates.  You can get one like this one on Amazon.com!

Help Wanted!

We are still looking for someone to come help us with the farm for next season. We have an 8 month old now, and next year she'll just be a year old. We'd like to try you out this year to see how we work together. 

THIS YEAR: Help clean up the garden and prepare the beds for next year, some landscaping, do some painting and even help with some building repair. About 10 hours a week. 

NEXT YEAR: General Farm Care-taker, animal care, gardening, lifting of feed and mulch bags and lots of weeding. Besides gardening has to be handy with a hammer and a paint brush and handle a tiller.  

YOU MUST BE: On board with Organic Farming, a self starter, able to work 20 hours per week. Work will be from mid March through October 2014.  Must pass a background check (our granddaughter is a ward of the state), be a legal citizen, and steady worker. Some Experience helpful. Contact Jean

July's Favorite Post - Amish Sweet Dill Pickles

By far the most popular post for July was the Amish Sweet Dill Pickle Recipe.



http://heritageharvesthome.blogspot.com/2013/07/amish-sweet-dill-pickles.html

Have you made any yet?

Roasted New Potatoes and Green Beans

I loved the recipe I posted last week and wanted to try it but there are just two of us plus one that eats tiny bites so I needed a smaller recipe.  I wanted to pare this with green beans fresh from the garden so I just added them to the mix.  This was served with my mini meat loaves that I keep in the freezer for quick meals .........YUMMMMM

8 ounces small new potatoes (cut in 1 1/5 inch pieces if they are bigger than this)
1 cup fresh green beans
1/2 small onion, sliced top to bottom
1 tomato, cut into chunks
2 cloves garlic, mashed but still in skin (keeps it from burning)
1/8 teaspoon Chili Flakes
1 teaspoon herbs de Provence
3 Tablespoons olive oil
1 teaspoon Red Wine Vinegar
1/2 teaspoon salt
Pepper

Wash your hands and mix this all together until all the vegetables are coated with olive oil.  Place on a baking pan. Roast together at 400 degrees for 15 minutes, reduce heat to 350 degrees and cook for 25-30 more minutes (stir after 15 minutes).  Sprinkle with 1 teaspoon chopped chives and cook another 5 minutes.  SERVES TWO

What To Do With Tiny New Potatoes

Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.

The garlic cloves are cooked with their peels still on (but crushed) to help keep the garlic from burning or drying out. The peels also help keep the mushy roasted garlic distinct, so that if an individual doesn't want to eat garlic, it can be avoided. You can either remove the skins before serving, or let the individual remove them once served. SEE MY CONVERTED RECIPE FOR TWO

• Prep time: 10 minutes
• Cook time: 50 minutes

INGREDIENTS

• 2 lb small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 1/2 inches, if they are bigger, cut them into 1 to 1 1/2 inch pieces)
• 1 medium onion, sliced in the direction of root to top
• 6 cloves of garlic, crushed with peel on (do not remove peel)
• 2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks
• 10 pitted olives, green and black (Kalamata and Nicoise)
• 1/2 teaspoon red chile flakes
• 1/4 teaspoon garlic powder
• 1 Tbsp herbes de Provence
• 1/2 cup olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons Kosher salt
• Freshly ground black pepper

• 1 Tbsp chopped fresh chives for garnish

METHOD

1 Preheat oven to 400°F

2 Put all ingredients (except chives) into a bowl, toss with your (clean) hands to coat completely with oil and seasonings.

3 Spread out in an even layer in a roasting pan.

4 Put the potatoes in the oven, cook for fifteen minutes at 400°F. Then reduce the heat to 375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through. Halfway through cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil.

5 Remove from oven and let sit until cooled to room temperature.

Sprinkle with freshly chopped chives to serve. Excellent served with steak and a side of greens. (You can toss fresh spinach or chard with the oil remaining in the potato roasting pan and put back into the oven for just a few minutes until just wilted.)

Yield: Serves 4 to 6.

From Simply Recipes (including picture)