Preserving The Harvest 101

PRESERVING THE HARVEST: Food Preservation has many faces and we are going to introduce you to one of them. Whether you are a beginner or need a refresher you'll love our quick and simple Canning Class.

What you'll learn to make:

1. A simple Jam
2. Dilly Beans
3. Amish Sweet & Sour Pickles

We'll give you recipes, introduce you to necessary equipment and you'll actually take something home to enjoy.

Grandma Farmer (Jean Gesch Slocum) has been canning for approximately 52 years, starting beside her mother who worked during the day and canned into the night.

Class Fee is $35, please bring a sack lunch. We will eat outside and tour the gardens.

Class Time: 9 am - 2 pm

SPACE IS LIMITED!!!! Pre-register by sending class fee via Paypal to gramafarmer at gmail.com or giving to Jean Directly and indicate you are coming. We can only work with 4-6 people in the kitchen as it is. All proceeds to towards building our commercial farm kitchen!

Class will be held in my country farm kitchen at the farm near Dunbar.

My Favorite Dish/Wash Cloth Fund Raiser

This is my favorite cloth for Dishes.  It will not only scrub but it dries quicker and doesn't get mildewy as fast during hot summer days.  Many folks love these SPA CLOTHS because they are made from 100% cotton and are gentle on your skin!  However you use them be sure to get some of your own today!

Amish Sweet Dill Pickles

This is a favorite at our house!  We always make them with cucumbers but note that they can also be made with zucchini.  I always chunk up the cucumbers so larger ones can be used and seeded.

Amish Sweet Dill Pickles

Bring to a boil: 3 Cups sugar, 2 Tablespoons salt, 2 Cups pure apple cider vinegar, 2 Cups water.

Place in each pint jar (about 4 pint jars): sliced cucumbers or zucchini,

1 whole garlic clove, 1 dill sprig (1 teaspoon of dill weed is about the same as 4 dill sprigs)

Pour liquid into jars. Seal. Process about 15 minutes in steam canner.

Allow the pickles to cure for a month before eating! 

Plantain - Your Grandmothers Knew How to Use it!

From Alternative Nature Online Healer:

Plantain Medicinal Properties and Herbal Use

Plantain is edible and medicinal, the young leaves are edible raw in salad or cooked as a pot herb, they are very rich in vitamin B1 and riboflavin. The herb has a long history of use as an alternative medicine dating back to ancient times. Being used as a panacea (medicinal for everything) in some cultures, one American Indian name for the plant translates to “life medicine.” And recent research indicates that this name may not be far from true! The chemical analysis of Plantgo Major reveals the remarkable glycoside Aucubin. Acubin has been reported in the Journal Of Toxicology as a powerful anti-toxin. There are many more highly effective constituents in this plant including Ascorbic-acid, Apigenin, Baicalein, Benzoic-acid, Chlorogenic-acid, Citric-acid, Ferulic-acid, Oleanolic-acid, Salicylic-acid, and Ursolic-acid. The leaves and the seed are medicinal used as an antibacterial, antidote, astringent, antiinflammatory, antiseptic, antitussive, cardiac, demulcent, diuretic, expectorant, haemostatic, laxative, ophthalmic, poultice, refrigerant, and vermifuge.
Medical evidence exists to confirm uses as an alternative medicine for asthma, emphysema, bladder problems, bronchitis, fever, hypertension, rheumatism and blood sugar control. A decoction of the roots is used in the treatment of a wide range of complaints including diarrhoea, dysentery, gastritis, peptic ulcers, irritable bowel syndrome, haemorrhage, haemorrhoids, cystitis, bronchitis, catarrh, sinusitis, coughs, asthma and hay fever. It also causes a natural aversion to tobacco and is currently being used in stop smoking preparations. Extracts of the plant have antibacterial activity, it is a safe and effective treatment for bleeding, it quickly stops blood flow and encourages the repair of damaged tissue. The heated leaves are used as a wet dressing for wounds, skin inflammations, malignant ulcers, cuts, stings and swellings and said to promote healing without scars. Poultice of hot leaves is bound onto cuts and wounds to draw out thorns, splinters and inflammation. The root is said to be used as an anti-venom for rattlesnakes bites. Plantain seeds contain up to 30% mucilage which swells in the gut, acting as a bulk laxative and soothing irritated membranes. The seeds are used in the treatment of parasitic worms. A distilled water made from the plant makes an excellent eye lotion.

For information on how to use and infuse some plaintain for medical purposes, make salves and more, Go to this link for great instruction:

10 Ways To Love Your Liver

Liver, love it or leave it! We are going to give you some links to some great liver recipes today that may just change your mind about liver.....or at least give you the ability to consume it more pleasantly at least twice a month.

The health benefits of eating healthy liver are outstanding!  One of which it the generous amounts of Omega 3's it contains (see this post on Omega 3's and Depression).  The Weston Price Organization suggests you consume it every week.......we thing every other week might be enough and it's sure to be cheaper than a good piece of Salmon. For the recipe pictured go to: http://heritageharvesthome.blogspot.com/2013/07/liver-onions-with-bacon-and-sage.html

Here at Heritage Harvest Home(stead) we offer liver in 1/2 pound packages from our grass-fed beeves.  CONTACT US on how you can purchase some!


First Note of Caution!



We believe that liver should only be consumed from a organically grown (doesn't have to be certified) beef, lamb, goat or chicken so that it does not contain toxic substances.

Introducing Our Newest Farm Members

Our granddaughter, Gabby, who lives with us now, didn't know quite what to think when grandpa put her on top of the new 2 week old calf that joined us this last week.  All our calves come from a grass-based dairy.  This one is half Angus and half Guernsey.  He is eating goat milk and thriving on it!  This little guy will be raised on grass and milk only until fall of 2014, it's never to early to order your quarter or half beef.

Liver & Onions with Bacon and Sage

Love your Liver!

see original post at http://ediblearia.com/2009/07/23/not-your-average-liver-and-onions/

Pastured beef liver fried with bacon, just-dug onions, brown mushrooms and fresh sage leaves brings this inexpensive, nutritional powerhouse back to the dinner table.  Even the kids will dig it.

Select only the freshest, pastured beef liver, never the frozen feed-lot stuff from the supermarket.  Cut into 1/2 strips and lightly dredge in sprouted flour seasoned with sea salt and cracked pepper.  Set aside.

Fry uncured, pastured bacon until crisp and all the fat has rendered out.

Add sliced onions and continue to cook until well browned.

Pour off all but 1 tablespoon grease and reserve for another use.

Add 2 tablespoons pastured butter to the hot pan and swirl to combine with the remaining bacon fat.

Add sliced brown mushrooms (I like the dark, earthy-flavored varieties) and sauté until they begin to crisp on the edges.

Make sure that the skillet is still good and hot, then add strips of floured liver and coarsely chopped fresh sage and flat-leaf parsley.  Cook until well browned, turn and brown on the other side.

Arrange on a plate, drizzle with pan juices and enjoy.

Pan-fried beef liver is a good source of Iron and Zinc, and a very good source of Protein (approx. 22g per 4oz), Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12,Pantothenic Acid, Phosphorus, Copper and Selenium.

This post is part of the Pennywise Platter at The Nourishing Gourmet