Category Archives: 100 mile diet

Bees, Honey and Wax

As most folks know I have a crazy amount of native bees of all shapes and sizes and that I am and have massively expanded my food forest and that has and includes more an more bee supporting native plants … Continue reading

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Sausage Stuffing

Honey Garlic Lamb Sausage Full Coil Fall Harvest Beef/Pork Blend with onion, peppers, garlic/ginger Orange Cranberry Duck Sausage Added Bonus.. Gifted Delight.. Honey Garlic Moose Sausage.. So good! Hanging, Smoking and Wrapping/Freezing.. I am looking forward enjoying these over the … Continue reading

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Spicy Horseradish High Bush Cranberry Mustard Recipe

Spicy Horseradish High Bush Cranberry Mustard Recipe 6 Cups of High Bush Cranberry’s * see Note 1 cup of brown mustard seeds 1 cup of Apple Cider Vinegar or Red Wine Vinegar 3/4th cup of sugar 1 tsp of salt … Continue reading

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Turkey Tail Mushroom

The amazing version of the colors that can be found that are all Turkey Tail Mushroom is a delight to our eye and mind..  these ones are so pretty in person.. outstanding.. Most this beauty is to old to harvest … Continue reading

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Homegrown Peanuts -Zone 5

Late last winter or very early spring depending on how you look at it, Dear Hubby said I would like to grow peanuts again this year..  we have grown them before with moderate success.. its very tricky to give them … Continue reading

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Roasted Sea Salt Grey Ghost Squash Seeds

Its fall and that means squash and pumpkins are coming in by the wheel barrel and bins full.. such bounty.. we had a low threatened of 4 and we did get just nipped but only in our most frost prone … Continue reading

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Planting Fall Hard Neck Garlic 2021

I did hold back my best Music Garlic that we grew this year and I look forward to growing it again next year.  Having said that, we have decided to expand our garlic selection.  We choose to buy from a … Continue reading

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Amish Nuttle Bean Review

Amish Nuttle Bean Pbaseolus vulgaris is considered a Heritage Bean as well as being Slow Food’s Art of taste. Its said that it was grown and promoted by the Amish as early as 1802.  However there is a bigger backstory on … Continue reading

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Grape Juice made with a steam juicer

I love my Lee Valley Steam Juicer made in Sweden.. it was and is worth every penny..  Its far more then just a juicer.. the bottom pot is used to make soups, syrups, jellies or jams.. the steamer basket is … Continue reading

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Spring Asparagus

It’s that time of year, when you can head out to the garden with a knife in hand just before supper and cut a enough fresh spears to make side dishes of fresh asparagus. The flavour that comes from just … Continue reading

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