Q and A: Introducing new chickens and canning yams
Introducing new chickens
I am thoroughly enjoying my chickens. I have a flock of 11, 10 hens and one rooster. I like them so much and their eggs even more that I would like to...
I’m all set to start planting our first pepper seeds
This year, I've ordered a bunch of unique and rare hot peppers. Some are habaneros and others are South American hot peppers. All are exceptionally beautiful and really different. But, as they take longer...
We really are loving our warm weather
Although far from true spring here in the northland, temperatures in the forties sure feel wonderful. This weekend, I canned up almost all of the year-old hamburger in our basement freezer. I saved up...
It’s obvious; no photo = no computer fix … yet
Sonny, our local computer genius, was here for over 2 hours and we still don't have a fix on my e-mails not being able to attach photos....or at least not on a regular basis. ...
Q and A: using a fermenting crock for meat and peeling Hopi Pale Gray...
Using fermenting crock for meat
My husband would like to cure some meat in my German fermenting crock. Will my crock be safe to use again for cabbage? It is glazed on the inside.
Jean Ann...