VEGETABLE AND HERB RECIPES
Now that you’re raising fresh, delicious vegetables and herbs in your backyard, the next step is preparing the harvest for your table. Learn to cook from scratch using basic ingredients and preserve the extra produce for winter to save money, reduce waste, and live more healthfully. Here are recipes using your fresh vegetables and herbs for a variety of dishes, from easy pickles and a winter vegetable salad to canning your own spaghetti sauce and making a scrumptious dessert.
Colorful Cabbage and Root Salad
SERVES 5 / PREP TIME: 25 MINUTES, PLUS 1 HOUR TO CHILL
Make a healthy and hearty salad with vegetables from your garden. This dish is a great way to add nutrients to your diet and increase your self-reliance. Why rely on the grocery store to supply your winter produce when you can grow and store your own? You’ll need a grater to shred vegetables and a nonreactive bowl for your salad.
2 cups shredded red or green cabbage
1 cup shredded golden beets
½ cup shredded carrots
¼ cup finely chopped onion
1 garlic clove, crushed
½ cup chopped hazelnuts or almonds
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoon toasted sesame oil
3 tablespoons honey
Salt
Freshly ground black pepper
1. Put the cabbage, beets, carrots, onion, and garlic in a large nonreactive bowl. Add the nuts.
2. In a small bowl, whisk together the vinegar, olive oil, sesame oil, and honey.
3. Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste. Serve right away or refrigerate for 1 hour or overnight to allow the flavors to blend.
Tip: Try adding adobo seasoning for a different flavor.
MAKES 32 TO 40 PICKLES / PREP TIME: 30 MINUTES, PLUS 2 TO 3 DAYS TO BRINE
Make an easy batch of pickled vegetables the same way our grandparents did. The brine solution prevents spoilage while your cucumbers or other vegetables cure. These pickles make a delicious and easy condiment for topping sandwiches or preparing relish. You’ll need a nonreactive bowl or crock for brining. Check your local cottage food laws to determine whether the sale of prepared vegetables is allowed in your area.
2 cups water
2 cups distilled white vinegar
¼ cup nonionized coarse sea salt
1 tablespoon whole black peppercorns
2 or 3 dill flowers, washed well
8 to 10 cucumbers or other fresh vegetables, cut into ½-inch slices
1. In a medium saucepan, warm the water, vinegar, and salt over medium heat. Stir until the salt has dissolved.
2. Put the peppercorns, dill flowers, and cucumbers in a large glass or stainless steel bowl or in a pickle crock. Add the brine solution, making sure it completely covers the vegetables.
3. Cover the cucumbers with a nonreactive plate (glass or plastic works well) that just fits inside the bowl and holds them under the brine. If they come into contact with air, they are susceptible to mold and rot.
4. Brine the cucumbers for 2 or 3 days at room temperature. Use a fork to remove one, then taste it. If you are happy with the flavor, transfer the pickles to clean canning jars and cover with brine. Refrigerate and use within a month for best flavor.
Tip: If the pickles have an unpleasant odor or feel slimy, toss them in the compost. Iodized salt gives the pickles an off color, so be sure to use salt without iodine.
Mediterranean Veggies with Pasta
SERVES 10 / PREP TIME: 30 MINUTES / COOK TIME: 30 MINUTES
This dish is easy to make in summer when you’re busy with the harvest. It’s great at the height of the season, when your eggplant comes in, but you can use whatever is ripe. You’ll need a wok or large skillet for the vegetables.
2 quarts water
Salt
3 cups (8 ounces) rotini pasta
3 to 4 tablespoons extra-virgin olive oil, plus more for the pasta water
1 cup chopped onion
1 garlic clove, minced
2 cups peeled and chopped eggplant
2 cups seeded and chopped bell peppers
2 cups chopped tomatoes
1 cup chopped fresh basil, plus more for garnish
Freshly ground black pepper
Shredded cheese, for topping
1. In a large pot over high heat, combine the water, a drop of olive oil, and a pinch of salt. Cover and bring to a boil. Add the pasta, stir, and bring back to a boil. Reduce the heat to medium-high and cook, uncovered, for 7 minutes or according to package directions, until al dente. When the pasta is done, drain it in a colander.
2. In a large wok or skillet, heat the olive oil over medium-low heat until it shimmers. Add the onion and garlic and cook for 10 to 15 minutes, until the onion is translucent. Turn the heat up to medium.
3. Add the eggplant and bell peppers and cook for 15 minutes, until almost tender. Add the tomatoes and basil and cook, stirring occasionally, for 10 minutes, until bubbly. Season with pepper to taste. Reduce the heat to low and stir until the desired consistency is reached.
4. Mix the pasta and veggies together, or place them in separate serving bowls and dish up at the table. Top with the shredded cheese and basil, if desired.
Tip: Add extra garlic and onions or fresh oregano, thyme, and summer savory from the garden. You can use other pastas, such as linguine, shells, or bow tie, if you prefer.
Spaghetti Sauce with Canning Instructions
MAKES 9 TO 10 PINTS / PREP TIME: 1 HOUR / COOK TIME: 3+ HOURS, PLUS 25 MINUTES TO PROCESS
Make your own sauce with ripe tomatoes and fresh garlic, onions, and peppers from the garden. Process homemade sauce in your pressure canner to preserve the bounty of your garden. Check your local cottage food laws to determine whether the sale of low-acid canned goods is allowed in your area.
30 to 40 pounds paste tomatoes, chopped
3 tablespoons extra-virgin olive oil
5 green bell peppers, chopped
3 garlic cloves, crushed
1 cup finely chopped onions
¼ cup sugar
1 tablespoon Italian seasoning
Salt
1. In a large stainless steel pot, cook the tomatoes over medium-high heat for 20 minutes, or until tender. Transfer to a large bowl to cool.
2. Put the olive oil, bell peppers, garlic, and onions in the pot over medium-high heat and cook for 15 minutes, until tender. Remove from the heat.
3. Run the tomatoes through a food mill.
4. Transfer the tomatoes back to the pot. Add the sugar and Italian seasoning, season with salt to taste, and bring to a simmer over medium-low heat, stirring occasionally. Reduce the heat to low, then place a heat diffuser under the pot to prevent scorching. Cook until the sauce is thick or until the volume is reduced by half. This can take most of the day, depending on the water content of the tomatoes.
5. Fill clean pint-size canning jars with the hot sauce, leaving 1 inch of head space. Wipe the rims, adjust the lids, and process the jars for 20 minutes at 10 pounds of pressure on your pressure canner gauge (0 to 1,000 feet of elevation) or 15 pounds of pressure (1,001+ feet of elevation). Process quart jars for 25 minutes at 10 pounds of pressure (0 to 1,000 feet elevation) or 15 pounds of pressure (1,001+). Follow your pressure canner directions.
Tip: If you want to add meat to your spaghetti sauce, you will need to brown the meat before adding it and increase the processing time to 90 minutes at 10 pounds of pressure (0 to 1,000 feet of elevation) or 90 minutes at 15 pounds of pressure (1,001+ feet of elevation).
Carrot-Zucchini Double Layer Cake
SERVES 12 / PREP TIME: 30 MINUTES / COOK TIME: 35 MINUTES
This moist cake is a delicious way to use your homegrown carrots and zucchini. Make a double layer round cake and top with cream cheese frosting for a special occasion. You won’t have any trouble getting your family to eat their veggies with this recipe. Check your local cottage food laws to determine whether the sale of baked goods is allowed in your area.
2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups grated carrots
1½ cups grated zucchini
1¾ cups sugar
1 cup vegetable oil
4 medium eggs
6 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature, plus more for greasing
2 teaspoons pure vanilla extract
4½ cups confectioners’ sugar
1. Preheat the oven to 350°F. Grease and flour a 9-by-13-inch cake pan or two 9-inch round cake pans and set aside.
2. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg and set aside.
3. In a medium bowl, combine the carrots, zucchini, sugar, oil, and eggs.
4. Add the vegetable mixture to the flour mixture and stir until thoroughly combined.
5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean.
6. Let cool on a wire rack for 10 minutes, then remove from the pan to cool completely.
7. In a medium bowl, use an electric mixer to beat together the cream cheese, butter, and vanilla until fluffy. Add the confectioners’ sugar in small amounts, beating with the electric mixer to combine after each addition until the frosting is spreadable.
8. When the cake has cooled completely, spread the cream cheese frosting over it evenly. Cover and refrigerate until ready to serve.
Tip: Freeze unfrosted cake for up to 1 month for an easy dessert.
FRUIT RECIPES
What could be better than plucking a fresh apple from the tree and eating it right out of your hand? Having your own orchard, small fruits, and nut trees gives you the opportunity to enjoy fresh fruit, make pies and cobblers, create jams and jellies, shell nuts for eating and cooking, and preserve enough fruit for the winter. Try some delicious recipes from purchased fruits and nuts while you wait for the bounty of your own homestead to come in. You’ll get some experience with cooking from scratch and preserving fruit from a u-pick, stand, or farmers’ market.
SERVES 8 / PREP TIME: 30 MINUTES, PLUS 1 HOUR TO CHILL
This fresh fruit salad made from oranges and grapefruits with a splash of crème de menthe is a wonderful side dish for a special brunch or any other meal. Try this in winter when other fresh fruits are in short supply. Garnish with a sprig of mint to dress up this wonderful salad for company.
4 oranges
2 pink grapefruits
1 (16-ounce) can pineapple chunks, drained
1 shot glass crème de menthe
Maraschino cherries, for garnish
Mint leaves (optional)
1. Peel and section the oranges and grapefruits and remove the membranes. Put the fruit in a serving bowl. Add the pineapple.
2. Add the crème de menthe and stir gently to combine.
3. Garnish with a few maraschino cherries and mint leaves (if using). Chill for 1 hour before serving.
Tip: If you don’t have crème de menthe, substitute ½ teaspoon of mint extract and 1 tablespoon of sugar. Serve as a topping for pancakes or French toast.
Blueberry-Raspberry Stuffed Crepes
SERVES 9 / PREP TIME: 20 MINUTES / COOK TIME: 35 MINUTES
Crepes sound like a fussy dish to make, but they are very easy and you can stuff them with a variety of savory or sweet fillings. Serve them for breakfast with your own fresh or frozen fruit. Try cherry pie filling, fresh strawberries, or peaches in place of the blueberries and raspberries.
2 cups blueberries
2 cups red or black raspberries
1 tablespoon freshly squeezed lemon juice
½ cup sugar
3 tablespoons cornstarch
1½ cups whole milk
1 cup pastry flour or all-purpose flour
2 medium eggs
1 tablespoon vegetable oil, plus more for greasing
Pinch salt
1. In a medium saucepan, heat the blueberries, raspberries, and lemon juice over medium-high heat. Add just enough water to cover the bottom of the pan to prevent scorching. Cook, stirring occasionally, for about 10 minutes, until the mixture begins bubbling.
2. Transfer ½ cup of the mixture to a small heatproof bowl. Add the cornstarch and combine thoroughly to prevent lumps. Slowly pour the cornstarch mixture into the pan and stir until the fruit filling comes to a boil and thickens. Remove from the heat and set aside.
3. In a medium bowl, combine the milk, flour, eggs, vegetable oil, and salt and beat with a hand mixer just until the batter is smooth.
4. Lightly grease a small skillet with oil or butter and put it over medium heat.
5. When the oil or butter shimmers, pour 2 or 3 tablespoons of batter into the skillet and tilt to coat the bottom with batter. Return the skillet to the burner and cook for 1 to 2 minutes, until the bottom of the crepe is lightly browned.
6. Tilt the skillet to slide the crepe onto the plate. Spoon some fruit filling across the center of the crepe, roll it up, and top with another spoonful of filling.
7. Repeat with the remaining batter, adding oil or butter as needed to coat the bottom of the skillet.
Tip: Use cherries, peaches, oranges, or other fruit for filling crepes. Top with whipped cream; sprinkle with chopped hazelnuts, almonds, or other nuts; and serve for dessert, breakfast, or brunch.
Home-Canned Maple Spiced Applesauce
MAKES 7 TO 8 QUARTS / PREP TIME: 1 HOUR / COOK TIME: 30 MINUTES, PLUS 25 MINUTES TO PROCESS
Canning your homemade sauce is a great way to preserve apples for winter. Use a mixture of apple varieties for a complex flavor and sweeten with maple syrup for a special treat. You’ll need a water-bath canner and quart-size canning jars. Check your local cottage food laws to determine whether the sale of home preserves is allowed in your area.
½ bushel apples, peeled and cored
1 to 1½ cups pure maple syrup
3 tablespoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground cloves
1. Put the apples in a large, heavy-bottomed stainless steel pot. Add enough water to cover the bottom of the pan (about 1 inch deep).
2. Cook over medium heat, stirring often to prevent scorching, for 10 to 20 minutes, until the apples are tender. Remove from the heat and let cool.
3. Run the cooked apples through a food mill or strainer to remove chunks for a smooth sauce.
4. Return the apples to the pot over medium-low heat.
5. Add the maple syrup, cinnamon, nutmeg, and cloves and bring to a low boil for 10 to 15 minutes, stirring occasionally to prevent burning.
6. Pack the applesauce in clean, hot quart-size canning jars, wipe the rims, adjust the lids, and process in a water-bath canner for 20 minutes (1 to 1,000 ft.), 25 minutes (1,001 to 3,000 ft.), 30 minutes (3,001 to 6,000 ft.), or 35 minutes (more than 6,000 ft. of elevation).
Tip: If the applesauce is too thick, it may not reach the proper temperature in the middle of the jar. Add a small amount of water or apple juice to the sauce so it is thin enough to pour, then heat to a low boil before packing in jars. For easy applesauce, freeze instead of canning. For chunky applesauce, coarsely chop the apples before beginning and skip steps 3 and 4.
New England Cranberry Spice Bread
MAKES 1 LOAF / PREP TIME: 30 MINUTES / COOK TIME: 1 HOUR
This traditional quick bread recipe from New England is chock-full of cranberries for a tasty and nutritious snack. Slice and serve for a side at Thanksgiving dinner or as a quick breakfast. You’ll need a 5-by-9-inch loaf pan.
2 cups whole-wheat pastry flour, plus more for pan
1 cup sugar
1 teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch salt
½ cup whole milk
¼ cup freshly squeezed lemon juice
2 tablespoons unsalted butter, melted, plus more for greasing
1 large egg
1 cup cranberries, coarsely chopped
1. Preheat the oven to 325°F. Grease and flour a 5-by-9-inch loaf pan and set it aside.
2. In a large bowl, sift together the flour, sugar, baking powder, nutmeg, cloves, and salt and set aside.
3. In a medium bowl, combine the milk and lemon juice and allow it to curdle for 1 to 2 minutes.
4. Add the milk mixture, melted butter, and egg to the flour mixture and beat by hand until well combined.
5. Fold in the cranberries.
6. Pour the batter into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let it cool in the pan for 10 minutes on a wire rack, then run a knife around the edges of the pan to loosen. Remove the bread from the pan and cool completely on a wire rack.
Tip: For a nutty loaf, add ½ cup of chopped hazelnuts, walnuts, or pecans.
MAKES 1 PIE / PREP TIME: 30 MINUTES, PLUS 1 HOUR TO CHILL
Fresh pie made with your own berries is a wonderful dessert for spring or summer. Raise a few everbearing or day-neutral berries so you can enjoy this luscious pie all summer long. You’ll need a graham cracker crust for this recipe.
8 cups strawberries, hulled, divided
⅓ cup water
⅓ cup freshly squeezed lemon juice
1 cup plus 1 tablespoon sugar, divided
2 tablespoons cornstarch
8- or 9-inch graham cracker piecrust
2 tablespoons crushed graham crackers, for topping
Whipped cream, for topping
1. Put 1 cup of berries, the water, and lemon juice in a blender and purée until smooth. Add enough additional water to make 1½ cups, if needed.
2. In a medium saucepan over medium-high heat, combine 1 cup of sugar and the cornstarch. Add the strawberry purée and cook, stirring occasionally, for 5 to 8 minutes, until the mixture is thick and bubbly. Cook and stir for 2 minutes more.
3. Remove from the heat and cool for 10 minutes without stirring.
4. Spread about one-third of the mixture over the sides and bottom of the piecrust. Add about half of the remaining berries. Spoon half of the remaining cooked mixture over the berries. Add the remaining berries and cover with the remaining cooked mixture. Chill for 1 to 2 hours.
5. Combine the crushed graham crackers and remaining 1 tablespoon of sugar and set aside.
6. Before serving, top the pie with whipped cream and sprinkle with the graham cracker mixture. Garnish with whole strawberries, if desired.
Tip: For a homemade option, you can use a baked single-crust pie shell instead of the graham cracker crust. Add 2 tablespoons of finely chopped nuts to the graham cracker sprinkle for a nutty topping.
GRAIN RECIPES
Raising wholesome grains on the homestead can fill your pantry with flour, cornmeal, rolled oats, and cracked grains for baking and cooking. Winter mornings are cozy and warm when you fill up on hot pancakes or bread fresh from the oven. You’ll enjoy preparing your own fresh breads, baked goods, and hearty breakfast cereals with the nutty goodness of freshly prepared grains. Invest in a grain mill to produce the most nutritious flours and meals possible.
MAKES 20 TO 24 PANCAKES / PREP TIME: 10 MINUTES / COOK TIME: 50 MINUTES
These hardy hotcakes are a filling and delicious breakfast for hungry homesteaders. The buckwheat lends a nutty taste that complements the light ginger flavor, and it’s a great way to add fiber to the first meal of the day. A cast-iron griddle is a fantastic choice for preparing these old-fashioned pancakes.
1 tablespoon oil
1 cup buckwheat flour
1 cup pastry flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground ginger
Pinch salt
2 cups milk
2 medium eggs, lightly beaten
¼ cup vegetable oil
1. Oil a cast-iron griddle and set over medium-high heat.
2. In a large bowl, sift together the buckwheat flour, pastry flour, sugar, baking powder, ginger, and salt.
3. Add the milk, eggs, and oil and stir until combined. Scrape the bottom and sides of the bowl to incorporate all of the flour, but don’t over beat. There will be a few small lumps. If the batter seems too thick, add more milk.
4. Pour ¼ cup of batter onto the prepared griddle. (A large griddle will allow you to cook 3 pancakes at a time.) Fry until the bottom of the pancake is golden brown, about 3 minutes. Flip the pancake and fry until the other side is golden brown, about 2 minutes.
5. Transfer the pancake to a serving platter and repeat with the remaining batter. Serve.
Tip: For a different flavor, substitute whole-wheat flour or finely ground cornmeal for some of the buckwheat flour.
SERVES 16 / PREP TIME: 10 MINUTES / COOK TIME: 1 HOUR
This homemade granola has lots of fiber and nutrients to fill an empty stomach and keep you going all morning. Use pure maple syrup or substitute honey from your own beehives. Check your local cottage food laws to determine whether the sale of baked goods is allowed in your area.
3 tablespoons vegetable oil, plus more for greasing
6 cups rolled oats
2 cups chopped nuts of choice
1 to 1½ cups pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1. Preheat the oven to 300°F. Grease two 9-by-13-inch baking dishes with vegetable oil.
2. In a large bowl, combine the oats, nuts, maple syrup, and 3 tablespoons of oil, mixing until the oats are well coated.
3. Sprinkle the cinnamon, nutmeg, and cloves over the oat mixture, and stir to combine.
4. Divide the mixture between the prepared pans and bake, stirring every few minutes to prevent burning, until the oats have dried out and browned, 45 to 60 minutes.
5. Let cool completely, then transfer to an airtight container. Use within 2 or 3 weeks for the best flavor.
Tip: Add 1 cup of shredded coconut for a twist. If you don’t have maple syrup, replace it with honey mixed with 1 to 2 tablespoons of water.
MAKES 36 MUFFINS / PREP TIME: 20 MINUTES / COOK TIME: 30 MINUTES
These scrumptious muffins are a delicious way to use your home-raised pumpkins, eggs, and wheat flour. Grind your flour on the fine setting and use right away for the sweetest flavor. Check your local cottage food laws to determine whether the sale of baked goods is allowed in your area.
1½ cups chopped walnuts or pecans
½ cup sugar
6 tablespoons unbleached all-purpose flour
4 tablespoons unsalted butter, melted
3 teaspoons ground cinnamon, divided
½ teaspoon ground cloves
4 cups whole-wheat pastry flour or unbleached all-purpose flour, divided
2 tablespoons baking powder
½ teaspoon baking soda
Pinch salt
2 cups pumpkin purée
2 cups light brown sugar
1 cup whole milk
5 medium eggs, lightly beaten
½ cup vegetable oil or melted unsalted butter, plus more for greasing
1. Preheat the oven to 350°F. Grease 3 standard 12-cup muffin pans or line with paper muffin cups. Set aside.
2. In a medium bowl, combine the nuts, sugar, all-purpose flour, butter, 1 teaspoon of cinnamon, and cloves. Set aside.
3. In a large bowl, sift together 2 cups of pastry flour, the baking powder, the remaining 2 teaspoons of cinnamon, baking soda, and salt. Add the pumpkin, brown sugar, milk, eggs, and oil. Beat with an electric mixer on low speed until well blended, then beat on high speed for 2 minutes more. Add the remaining 2 cups of flour and stir until well combined.
4. Pour the batter into the prepared muffin pans and top each with a spoonful of nut crumble, dividing it evenly.
5. Bake for about 30 minutes, or until a toothpick inserted in one of the center muffins comes out clean.
6. Let cool on a wire rack for 10 minutes, then remove the muffins from the pans and cool completely.
Tip: Try adding 1½ cups of raisins, chopped nuts, or dried cranberries to the batter.
MAKES 2 LOAVES / PREP TIME: 30 MINUTES, PLUS 90 MINUTES TO RISE / COOK TIME: 30 MINUTES
Making your own fresh bread is the quintessential homesteading project. From raising wheat at home to threshing and grinding the grain to kneading the dough and baking fresh loaves, you can’t get much more down to earth. Add dried herbs from your garden for savory loaves.
3 to 3½ cups unbleached all-purpose flour, divided, plus more for work surface
2½ teaspoons yeast
1¾ cups whole milk
3 tablespoons unsalted butter
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dried rubbed rosemary, sage, or basil
2 cups whole-wheat bread flour
Vegetable oil, for greasing bowl and pans
1. Grease and flour two loaf pans.
2. In a large bowl, combine 2 cups of all-purpose flour and the yeast.
3. In a small saucepan over low heat, warm the milk, butter, sugar, and salt until the butter is mostly melted and the temperature is between 120°F and 130°F.
4. Add the milk mixture to the flour mixture all at once and beat with an electric mixer on low speed just until combined (or mix by hand). Use a spoon to mix in the dried herbs, whole-wheat flour, and as much of the remaining all-purpose flour as you can stir into the dough.
5. Turn out dough onto a floured surface and knead in enough flour to make a stiff dough that is smooth and elastic. Use vegetable oil or butter to grease the bowl and put the dough back in the bowl. Cover with a clean dish towel and place in a warm place to rise for about 1 hour, or until doubled in size.
6. Punch down the dough. Turn out onto a lightly floured surface, divide in half, and allow to rest for about 10 minutes.
7. Form each dough half into a log shape and place in the prepared pans. Cover and let rise in a warm spot for about 30 minutes, or until nearly doubled in size.
8. Preheat the oven to 375°F and place pans in oven when hot. Bake until the tops are toasty brown and the loaf sounds hollow when tapped, 25 to 30 minutes.
9. Tip the bread out of the pans and let cool completely on a wire rack before slicing.
Tip: Add grated Parmesan cheese for a tasty twist on this recipe.
SERVES 6 / PREP TIME: 25 MINUTES, PLUS 1 HOUR TO DRY / COOK TIME: 5 MINUTES
Make your own egg noodles with savory herbs for a tasty homemade meal. You don’t have to buy a pasta machine; just roll out the dough with a rolling pin and cut into strips. These noodles taste amazing with just a bit of butter and garlic salt, or top them off with sauce made from your own tomatoes.
2 cups durum wheat flour, plus more as needed
3 large eggs
1½ teaspoons water, plus more as needed
1 teaspoon extra-virgin olive oil
Salt
Freshly ground black pepper
Italian seasoning or oregano
1. Place the flour on a clean work surface. Make a well in the center and add the eggs, water, and olive oil. Season with salt, pepper, and Italian seasoning to taste.
2. Use your fingers to combine the ingredients. Add more water or flour as needed. The dough should not be sticky.
3. Knead until the dough is smooth and elastic.
4. Wrap the dough in a clean linen towel and rest at room temperature for 10 minutes.
5. Divide the dough in half. On a floured work surface, roll out each half to a ¼-inch thickness.
6. Roll up the dough jelly roll–style and use a sharp knife to cut it into ½- to 1-inch strips. Hang the noodles to dry for at least 1 hour.
7. To cook the noodles, add a pinch of salt and a few drops of vegetable oil to a large pot of water and bring to a boil. Add the noodles and cook for 3 to 5 minutes, until tender.
Tip: Dry noodles completely for storage. Use a dehydrator on the lowest setting to remove moisture. You can store properly dried egg noodles at room temperature for several months.
EGG AND POULTRY RECIPES
Nothing beats the feeling of serving food prepared entirely from your homestead. Use eggs to make custards, cakes, puddings, and omelets from scratch. Cook your own home-processed chickens, ducks, turkeys, and other poultry for a humane source of protein. You’ll never want store-bought eggs again.
SERVES 8 TO 10 / PREP TIME: 5 MINUTES / COOK TIME: 30 MINUTES
Duck eggs and whole milk give this French toast a rich, custard flavor. Try using your own whole-wheat bread for an even more self-reliant breakfast. Top the toast with homegrown fruit or honey from your bees.
2 tablespoons oil
6 large duck eggs, lightly beaten
¾ cup whole milk or cream
Nutmeg to taste
8 to 10 whole-wheat bread slices
1. In a cast-iron griddle, heat the oil over medium-high heat until it shimmers.
2. In a wide-bottomed bowl, whisk together the eggs and milk. Two at a time, dunk the bread slices into the egg mixture and put them in the skillet. Sprinkle with a little nutmeg and cook on one side for 2 to 3 minutes, until browned. Flip and cook on the other side for 2 to 3 minutes, until browned.
3. Transfer to a serving platter and serve.
Tip: You can substitute chicken eggs for duck eggs. Use 8 or 9 medium chicken eggs in place of 6 duck eggs.
SERVES 2 / PREP TIME: 15 MINUTES
This recipe makes enough salad for two hearty sandwiches. Alternatively, you can top a tossed salad or scoop out a tomato and fill it with this sweet and savory alternative to chicken salad.
1 cup chopped cooked duck meat
1 green onion, white and green parts, chopped
½ celery stalk, chopped
¼ cup chopped apple
¼ cup mayonnaise
1 tablespoon mustard
Salt
Freshly ground black pepper
1. In a large bowl, combine the duck meat, green onion, celery, and apple.
2. Add the mayonnaise and mustard. Season with salt and pepper to taste. Stir to combine.
3. Spread duck salad on homemade bread for a delicious sandwich. Refrigerate unused portion and use within 1 to 2 days.
Tip: Replace the duck meat with chicken or the chopped apples with halved grapes, if you like. You can increase this recipe to make as many servings as you need.
SERVES 12 / PREP TIME: 40 MINUTES / COOK TIME: 40 MINUTES
This quiche is easier to make than a traditional quiche because you don’t have to roll out the crust. It also serves more people. You can add other vegetables from your garden or meat to dress it up, or you can make the basic quiche for an easy and filling meal anytime.
2 cups whole-wheat pastry flour
½ teaspoon baking powder
Salt
½ cup plus 1 tablespoon unsalted butter, at room temperature, divided, plus more (or vegetable oil) for greasing
4 to 6 tablespoons cold water
1 cup chopped green onions, white and green parts
8 medium eggs, lightly beaten
2 cups whole milk or cream
Freshly ground black pepper
1 cup shredded Cheddar cheese
1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch cake pan or casserole dish.
2. In a medium bowl, combine the flour, baking powder, and a pinch of salt. Cut ½ cup of butter into the flour with a pastry cutter or fork until it is the size of small peas. Add enough water to form a ball.
3. Put the dough in the prepared pan and use your fingers to flatten and press the dough to cover the bottom and about halfway up the sides of the pan.
4. Bake the crust for 15 to 20 minutes, until the dough in the center is set.
5. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the green onions and cook, stirring occasionally, for about 5 minutes, until tender. Remove from the heat and set aside.
6. Put the eggs and milk in a medium bowl. Season with salt and pepper, then whisk to combine well.
7. Pour the green onions and the egg mixture onto the baked crust and season with salt and pepper to taste. Top with the cheese.
8. Bake for 40 minutes, or until a knife inserted in the center comes out clean. Cool for 10 minutes and serve.
Tip: Chop and sauté 1 cup of asparagus, broccoli, snow peas, or green beans and add them to your quiche with the green onions to use your homegrown veggies. For a heartier quiche, add cooked sausage or bacon.
Chicken and Onion Enchilada Casserole
SERVES 12 / PREP TIME: 15 MINUTES / COOK TIME: 40 MINUTES
This casserole is easy to prepare and makes a savory meal for lunch or dinner. Use leftover chicken if you have it on hand. You’ll need tortillas to line the pan for a simple crust.
1 tablespoon vegetable oil for greasing
8 small corn or flour tortillas
4 cups shredded cooked chicken
1½ cup chopped green onions, white and green parts, divided
2 cups cooked black beans, drained
4 cups shredded Monterey Jack cheese
2 cups mild salsa
1 cup sour cream
1. Preheat the oven to 350°F. Grease the bottom and sides of a 9-by-13-inch casserole dish with the oil. Use the tortillas to line the bottom of the pan.
2. Spread the chicken over the tortillas, then top with 1 cup of green onions and the black beans. Spread the cheese evenly over the top, then top with the salsa.
3. Bake for 35 to 40 minutes, or until the casserole is bubbling.
4. Let cool for 10 minutes, then top with the sour cream and the remaining ½ cup of green onions. Serve.
Tip: You can omit the tortillas if you don’t have them and serve with a bowl of tortilla chips instead.
SERVES 12 / PREP TIME: 15 MINUTES / COOK TIME: 45 MINUTES
This delicious custard tastes just like pumpkin pie but uses butternut squash. It is a great way to use squash from your garden and home-raised eggs. It’s wonderful for fall or any other time of year.
1 tablespoon unsalted butter for greasing
4 cups puréed butternut squash
½ cup honey or pure maple syrup
1 teaspoon ground ginger
Pinch salt
6 medium eggs, lightly beaten
1¾ cup heavy cream or whole milk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with the butter.
2. In a medium bowl, combine the squash, honey, ginger, and salt. Add the eggs, cream, and vanilla extract, and stir to combine well.
3. Pour the custard mixture into the prepared dish and bake for 40 to 45 minutes, or until the center of the custard is set.
4. Let cool for 1 hour before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Tip: Use canned pumpkin purée if you don’t have butternut squash. Top with whipped cream or vanilla ice cream, if desired.
MEAT AND DAIRY RECIPES
Once you have fresh milk and your own humanely raised meat, you’ll want to put it all to good use. Make your own dairy products like cheese and yogurt from the extra milk. Pasteurize milk by slowly heating to 165°F for 15 seconds to kill bacteria.
Most people aren’t used to eating rabbit, so you’ll find a recipe here for home-canned rabbit soup to help you use and preserve this valuable source of meat. You’ll need a pressure canner to make up a batch, and there are step-by-step instructions (see here ) to guide you.
MAKES ABOUT 3 CUPS / PREP TIME: 5 MINUTES / COOK TIME: 15 MINUTES, PLUS 1 HOUR TO DRAIN
Create your own fresh cheese with just three ingredients. Farmer’s cheese isn’t aged, so you can make a batch with extra goat milk or even store-bought milk. You’ll need a thermometer, some cheesecloth, and a colander for this recipe.
1 gallon goat milk
¼ cup distilled white vinegar
Pinch salt
1. In a large saucepan, warm the goat milk over medium heat, stirring to prevent scorching, to 180°F, then immediately remove from the heat.
2. Gently stir in the vinegar, then let the milk mixture rest at room temperature for 10 to 15 minutes, until it curdles. If the milk does not separate into curds and whey, add 2 more tablespoons of vinegar and stir. Let sit for 10 minutes more.
3. Use cheesecloth to line the inside of a colander and set it over a large pan. Pour the curds and whey into the colander and allow it to drain for 1 hour.
4. Add the salt to the curds and combine. Refrigerate the cheese and use it within 1 week.
Tip: Add fresh chopped herbs for a savory cheese or 1 or 2 tablespoons of honey for a sweet cheese spread. If you want a harder cheese, wrap the curds in the cheesecloth, set in the colander, and place a weight on top to remove more whey. You’ll have a lot of whey left over, so use it in place of milk in baked goods or feed it to the pigs for extra protein.
MAKES 4 (1-CUP) SERVINGS / PREP TIME: 30 MINUTES, PLUS 12 HOURS TO CULTURE
Use fresh milk from your goats to make your own delicious yogurt. Mix it with homemade jam or homegrown fruit and a drizzle of honey from your bees for a delicious breakfast. Add powdered milk to make it nice and thick, or pour finished yogurt into a cheesecloth-lined colander to drain off some of the whey. You can find powdered goat milk next to the powdered cow milk at the grocery store. You’ll need a yogurt maker for this recipe.
1 quart whole goat milk
1 tablespoon plain yogurt
¼ cup powdered goat milk
1. In a medium saucepan, warm the goat milk over medium heat, stirring to prevent scorching, to 180°F. Immediately remove from the heat and let it cool to 110°F to 120°F.
2. Transfer about ¼ cup of milk to a small bowl and stir in the yogurt and powdered goat milk.
3. Pour the mixture back into the pan and stir gently to combine.
4. Pour the milk mixture into a yogurt maker or the containers that fit inside the yogurt maker. Turn on the yogurt maker and allow the milk to culture for 10 to 12 hours, or overnight.
5. When the yogurt is set, turn off the yogurt maker and allow it to cool.
6. Refrigerate and use within 1 to 2 weeks.
Tip: There are several reasons your homemade yogurt may have a runny, slimy, or stringy texture. To avoid these problems, make sure you heat the milk to 180°F to kill unwanted bacteria. Do not add the yogurt culture to milk until it cools to 110 to 120°F. If the milk is too hot, it will kill the beneficial bacteria in the culture. Also, make sure the yogurt you use as a culture is fresh to ensure the bacteria is active.
Rabbit Soup for Pressure Canning
MAKES 7 QUARTS / PREP TIME: 90 MINUTES / PROCESSING TIME: 90 MINUTES
Preserve your home-raised rabbits for an easy meal over winter. Canning is a great way to store shelf-stable meals in your pantry. You’ll need a pressure canner and mason jars.
1 whole rabbit, dressed
4 quarts water
1 or 2 bay leaves
7 or 8 carrots, sliced
7 or 8 potatoes, chopped
2 medium onions, chopped
2 garlic cloves, minced
Salt
Freshly ground black pepper
1. Wash 7 quart-size mason jars and set aside.
2. In a large stockpot over medium-high heat, combine the rabbit, water, and bay leaves and bring to a boil. Reduce the heat to low and simmer the rabbit for about 40 minutes, until the meat is no longer pink in the thickest part of the thigh. Remove the rabbit to cool, but keep the pot of broth simmering.
3. Add the carrots, potatoes, onions, and garlic to the broth and increase the heat to medium. Season with salt and pepper to taste, and cook for 15 minutes, until the vegetables are almost tender.
4. Remove the rabbit meat from the bones and divide it evenly among the mason jars.
5. Remove the broth from the heat. Ladle the vegetables into the mason jars. Fill each jar halfway with meat and vegetables, then top with broth, leaving 1 inch of headspace. If you need extra liquid to fill the jars, use hot water.
6. Wipe the rims and adjust the canning lids on each jar.
7. Pour water into the pressure canner, according to the manufacturer’s instructions. Process the jars in the pressure canner for 90 minutes at 10 pounds of pressure (0 to 1,000 feet of elevation) or 15 pounds of pressure (1,001 feet of elevation or higher). Processing time begins when proper pressure is reached.
8. Store in a cool (50°F to 70°F), dark spot for up to 1 year.
Tips: You may add herbs from your garden to season this soup. Try savory, sage, rosemary, or thyme.
SERVES 8 / PREP TIME: 1 HOUR / COOK TIME: 30 MINUTES
This delicious variation of a pot pie is zesty and filling after a hard day of work. You’ll need a single pastry crust to top it off and a casserole dish for baking. Use your own vegetables, wheat, lard, and ground pork for a self-reliant meal.
1 cup pastry flour
Pinch salt
⅓ cup lard or unsalted butter
3 tablespoons cold water
2 tablespoons unsalted butter or vegetable oil
½ cup chopped onion
1 garlic clove, minced
1 cup chopped potato
2 cups ground pork
⅓ cup pastry flour or all-purpose flour
1 teaspoon ground sage
1 teaspoon ground savory
½ teaspoon ground chili powder
Salt
Freshly ground black pepper
1 cup vegetable or chicken broth
1½ cups frozen peas and carrots or mixed vegetables
1. In a medium bowl, combine the pastry flour, salt, and lard. Use a pastry cutter to cut the lard into the flour until it forms pea-size lumps. Add the water, 1 tablespoon at a time, and toss with a fork until the flour is moist. Form a ball with the dough and refrigerate while you prepare the filling.
2. Preheat the oven to 425°F.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook for 10 to 15 minutes, until the onion is translucent. Add the potato and cook, stirring occasionally, for 10 minutes, until tender. Stir in the ground pork and cook thoroughly for about 15 minutes. Drain the excess fat.
4. Stir in the flour, sage, savory, and chili powder. Season with salt and pepper to taste. Cook and stir for 5 minutes, until the flour is incorporated into the mixture.
5. Add the broth and vegetables and cook, stirring occasionally, for 10 minutes, until bubbly and thick. Pour the filling into a 1½-quart casserole dish.
6. Roll out the dough with a rolling pin and trim the edges to about ½ inch larger than the dish. Turn the edges of the crust under and use your fingers to create a fluted edge. Cut 2 or 3 slits in the top of the crust.
7. Place the casserole dish on a baking sheet to catch spills and bake for 20 to 30 minutes, or until the crust is brown and the juices are bubbling.
8. Let sit for 10 minutes before serving.
Tip: You can replace the ground pork with ground beef, turkey, or chicken, if desired. If you are short on time, skip the piecrust and top with shredded cheese or prepared biscuit dough.
Creamy Chocolate Cooked Pudding
SERVES 6 / PREP TIME: 5 MINUTES / COOK TIME: 20 MINUTES
Homemade pudding from fresh milk and eggs is so much tastier than anything from a box. This pudding is rich and creamy, perfect for making pudding pies, filling cream puffs, or eating as is.
⅔ cup sugar
⅓ cup Dutch-process cocoa powder
3 tablespoons cornstarch
2 cups whole milk
1 cup heavy cream
2 large eggs, beaten
1. In a medium saucepan, combine the sugar, cocoa powder, and cornstarch over medium heat. Gradually whisk in the milk and cream and combine well to prevent lumps.
2. Cook, stirring constantly, for about 10 minutes, until the mixture is thick and bubbly. Cook and stir for 2 minutes more, then remove from the heat.
3. Put the eggs in a small bowl and beat. Gradually whisk 1 cup of the hot mixture into the beaten eggs, then return the egg mixture to the pan. Put the pan over medium heat to cook for about 10 minutes, until nearly bubbly, but do not boil. Reduce the heat to low, then cook and stir the pudding for 2 minutes more.
4. Remove from the heat and let cool. Cover and refrigerate for up to 1 week.
Tip: Make vanilla pudding by omitting the cocoa powder. Serve with sliced strawberries or blueberries from your small fruit plantings as a garnish.
HONEY AND BEESWAX RECIPES
Once you’ve harvested your first batch of honey, you’ll want to slather toast with it, sweeten your oatmeal with it, and drizzle it over pancakes for breakfast. If there’s any left, store it in clean jars and cap them with lids that have never been used for pungent foods like pickles or garlic. Mason jars with new canning lids work well for home storage. Keep the beeswax for making your own bath and body products and furniture wax and for numerous other uses around your homestead.
Sell honey and beeswax products at your local farmers’ market or from a farm stand as a side business. Be sure to check into local regulations regarding the sale of bee products and label everything properly.
Beeswax and Peppermint Lip Balm
MAKES 8 (1-OUNCE) TINS / PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES
Making your own lip balm is a great way to use beeswax from your hives and control the ingredients in your bath and body products. This project takes only a few minutes and makes enough lip balm to share. You’ll need a double boiler to melt the wax and some small lip balm pots or tubes to pour the molten balm into. This balm might make a great value-added product for a side business. Check the regulations in your area first.
½ cup sweet almond, coconut, or extra-virgin olive oil
½ cup grated beeswax
10 to 15 drops food-grade peppermint essential oil
1. Pour about 2 inches of water in the bottom pan of a double boiler and set it over medium-low heat.
2. Place the oil and grated beeswax in the top pan of the double boiler. Heat until the beeswax melts, about 10 minutes. Stir and remove the pan from the heat.
3. Add the peppermint essential oil and stir. Remove the top pan from the double boiler and wipe the water off the bottom of the pan to avoid mixing water into your lip balm. Be careful, as the pan will be hot.
4. Pour the mixture into lip balm containers and let cool.
Tip: Try using different essential oils, like lemon, lime, and sweet orange.
Beeswax Moisturizing and Healing Salve
MAKES ABOUT 2 (4-OUNCE) TINS / PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES
Create your own hand salves, foot balms, and other skin care products with home-raised beeswax. You can create different scents and consistencies with just a bit of experimentation. You’ll need a double boiler to melt the ingredients, tins for pouring the molten salve into, and some decorative labels to list the ingredients. This salve can be a great vehicle for creating value-added products from your home apiary.
1 cup sweet almond, coconut, olive, or sunflower oil
4 to 5 tablespoons grated beeswax
10 to 15 drops of essential oil of your choice
1. Pour about 2 inches of water in the bottom pan of a double boiler and set over medium-low heat.
2. Place the oil and grated beeswax in the top pan of the double boiler. Heat until the beeswax melts, about 10 minutes. Stir and remove from the heat.
3. Add the essential oil and stir. Remove the top pan from the double boiler and wipe the water off the bottom of the pan to avoid mixing water into your salve. Be careful, as the pan will be hot.
4. Pour the mixture into metal containers and let cool.
Tip: Try lemon-lime, sweet orange, or peppermint essential oils for a nice scent. Increase the oil by 2 or 3 tablespoons for a softer consistency and use 15 drops of essential oil.
Honey-Lemon Cream Cheese Spread
MAKES ABOUT ½ CUP / PREP TIME: 10 MINUTES
This deliciously sweet cream cheese spread tastes wonderful on toast, muffins, or pancakes. If you have citrus trees and your own fresh cream for cheesemaking, you can make this spread entirely from scratch. You’ll need an electric hand mixer to combine the ingredients.
½ cup (4-ounce package) cream cheese
2 or 3 tablespoons honey
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1. In a medium bowl, combine the cream cheese, honey, lemon zest, and lemon juice. With an electric mixer on medium speed, cream ingredients together.
2. Store in an airtight container in the refrigerator for up to 2 weeks.
Tip: Try using orange zest and juice for a different flavor.
MAKES ABOUT 1 CUP / PREP TIME: 15 MINUTES
What could be more delicious than your own homemade butter combined with the sweet amber goodness from your bees? This honey butter is better than anything you can buy because it contains no artificial ingredients or preservatives. If the honey and butter separate, just use your electric mixer to recombine them.
1 cup unsalted butter, at room temperature
¼ cup honey
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1. In a medium bowl, combine the butter, honey, cinnamon, nutmeg, and cloves. Beat with an electric mixer on medium speed until well combined.
2. Store in an airtight container in the refrigerator for 2 or 3 weeks or in the freezer for 2 or 3 months.
Tip: This butter is great on toast, pancakes, and waffles. Make extra to give as gifts, and decorate with custom labels from your homestead.
MAKES 12 SERVINGS / PREP TIME: 20 MINUTES / COOK TIME: 55 MINUTES
This moist, tender cake is so sweet that you don’t need frosting. The spices give it a bit of extra flavor, or you can leave them out for a more traditional honey cake. If you have a sweet tooth, serve this cake with a drizzle of honey. Check your local cottage food laws to determine whether the sale of baked goods is allowed in your area. If so, set up a stand at a farmers’ market and try making individual cakes for quick sales to hungry customers.
1 tablespoon unsalted butter for greasing
4 cups whole-wheat pastry flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cardamom
Pinch salt
1½ cups unsalted butter, at room temperature
2 cups honey
8 large eggs, at room temperature
½ cup sour milk, at room temperature
1. Preheat the oven to 325°F. Grease a 9-by-13-inch cake pan.
2. In a medium bowl, combine the whole-wheat flour, baking soda, cinnamon, nutmeg, cardamom, and salt and set aside.
3. In a large bowl, beat the butter, honey, and eggs with an electric mixer on medium speed until just combined.
4. Stir in the flour mixture until just combined. Add the sour milk and combine well. Scrape the sides and bottom of the bowl and beat for 1 minute more.
5. Pour the batter into the prepared pan and bake for 50 to 55 minutes, until the edges of the cake pull away from the pan.
6. Remove from the oven and let cool on a rack before serving.
Tip: You can divide this recipe to fill two 8- to 9-inch round cake pans, or you can pour the batter into muffin tins to make cupcakes. This cake is delicious served warm with a drizzle of honey and fresh cream or whole milk from your home dairy.