Month: March 2019

Pork and Beef Broth

Fresh beef or pork bones

  • Cut medium carrots and celery into chunks
  • 1 medium onion
  • Bay leaves
  • Garlic Cloves
  • 8 to 10 whole peppercorns
  • Fresh or dried marjoram, oregano, thyme and parsley
  • Cold filter water
  • 1/4 cup apple cider vinegar

I set all my ingredients in a pot or crockpot turn on low and forget about it till the next day.  Remove beef bones after cooled. If desired, remove meat, marrow, cartilage and discard bones; save meat for another use. Strain broth through a colander, discarding vegetables and seasonings.

Heres a simple way to strain your broth. Make sure you do it in the sink for quick easy cleanup or to prevent you from making a mess.  I store mine in mason jars less waste and easy to clean.


Milk Kefir


Milk Kefir

Healthy, active milk kefir to purchase as a share or make your own homemade kefir!  Healthy tradition for your family! 


Where to purchase goat milk shares! Or need some grains.. 

    1. Transfer the active kefir grains into up to 4 cups of fresh milk.
    2. Cover with a cloth or paper napkin secured by a rubber band or a jar ring.
    3. Place in a warm spot, 68°-85°F, to culture.
    4. Culture until milk is slightly thickened and aroma is pleasantly tangy. This generally takes 24 hours but can take less time in warmer temperatures, so keep an eye on your grains.
    5. After the milk changes texture and culturing is complete, separate the kefir grains. 
    6. Place the kefir grains in a new batch of farm fresh milk.
    7. Store the finished kefir in the refrigerator.
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Spring Into Simplicity 2019!

Yes, those are PJ! My kids can not wait to get up in the morning and start their day playing with the baby goats and enjoying the beautiful spring weather

Wow!!! New addition 5 girls 2 boy all cute and health and more excitement to come. Moms are doing wonderful keeping up with the little ones. Moms are sharing duties to help each other out.

 We have flats of seeds energetically reaching for the sun, children jumping in puddles with enthusiasm, chicks hatching with their shrill peeping, and goats heavily pregnant with kids that are due to arrive any day!  Spring is exciting and ever changing on the farm, although not always fun.
    We’ve also been keeping up with this break-neck expansion of future food by repairing and replacing fences, building new bunny hutches, and preparing and dressing food fields and garden beds.

Our combined litters of 11 Champagne D’argent, heritage breed, bunnies are weaned and moving into their own grow-out hutches away from their mama doe.  We’re new(ish) to rabbits, and this is the most we’ve ever had at one time, so we’re building and retro fitting hutches to keep the fluffy little bucks and does separate.
    This recent thaw has also given us the opportunity to replace fence posts and repair panels that were damaged over winter.  This is hard work that must be done to ensure the safety of all of our quickly arriving babies! 

Baked Steak and Gravy

This simple to prep dinner, is a great use for round steak, also known as cube steak.  While this cut of beef can be notoriously tough after cooking, this recipe always turns out tender and tasty!  This entree is delicious served over mashed potatoes, egg noodles, or spaghetti squash.


  • 1-2 pounds round steak
  • 1/2 cup lard, tallow, or oil
  • 1 cup flour of your choice
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated or dried garlic
  • 1 teaspoon salt
  • 2 cups beef stock or bone broth


 1. Preheat oven to 350 degrees, and heat oil in a skillet over medium-high heat.  (I prefer to use lard or tallow for a deeper flavor and less waste.)

2. Mix all dry ingredients in a pie plate or shallow bowl.

3. Save 1/4 cup of the flour mixture for the gravy. 4. Dredge round steaks in the flour mixture.

5. Fry floured round steaks in the oil for 4-5 minutes per side until they are nice and browned. 

6. Arrange browned round steaks in a baking dish.

7. Add reserved flour mixture to the beef broth, and whisk until completely smooth.

8. Pour gravy mixture over the round steaks.  The mixture will be thin, but will thicken while baking.9. Cover with foil, and bake in preheated oven for 1 1/2 to 2 hours until round steaks are tender and gravy has thickened.

10. Serve over your choice of egg noodles, potatoes, or squash with a delicious fresh vegetable on the side!

Recipe by Kate Jones