End of the Road Inn

Working halftime this year has been quite a blessing, as it leaves my mornings open to enjoy time with Wylder and Selma while Sawyer is in kindergarten. So far this fall, much of my "free time" this fall has been eaten up by peeling, chopping, and processing the bounty...

Root veggies are the best! They're easy to grow, pretty much moose-proof, and easy to preserve and process. It's amazing to me that there are already ripe beets this year, but I guess with the warm weather we've been having, I shouldn't be too surprised. 

Beet girl and...

I mentioned spruce tips briefly in a previous post about wild edibles, but now that they're here and I have been having such a blast with these light, citrusey delicacies, I thought it would be worth sharing some fun recipes and ideas.

High in vitamin C,...

Canned salmon is the best! You can make patties and fritters, chowder and salad, or take it to the beach and eat it straight out of the jar.

Caught a big one? Still have last year's fish in your freezer... What are you waiting for?!

Prepare your jars by running them th...

Spring is here and there are green goodies shooting up everywhere! Grab your basket or bag... We're headed out for fiddleheads, fireweed shoots, watermelon berry leaves, devil's club buds, wild chives, dandelion flowers, chickweed, nettles, etc.... It's gathering time!...

Kombucha is a tangy, sweet, slightly fizzy fermented tea packed with gut-friendly probiotics, b-vitamins, antioxidants, and glucaric acid that people have been making around the world for hundreds of years. I've been addicted to it since the first sip, mostly due to th...

Including fermented foods in your diet is an excellent way to up your healthy bacteria count.  Milk kefir, water kefir, kombucha, yogurt, sauerkraut, and no-heat pickled vegetables are all packed with a variety of probiotics and are actually quite easy and inexpensive...

In the fall, we love to pick raspberries. We lay them out on wax-papered cookie sheets in the freezer, and once they’re solid, we dump them into quart-sized Ziploc freezer bags. Throughout the year, we enjoy them in smoothies, on cereal, as popsicles, and just plain -...

My boys and I have been busy this evening canning chicken and bean soup. Because my husband is a salmon fisherman and electrician who works away for weeks and sometimes months at a time, I rely a lot on “fast food” – healthy options I can prep in advance in big batches...

Advententures in Amateur Pig Farming

Needing to make some room in one of our chest freezers over the weekend, I decided to cook up one of the space-hogging cured hams for a girl’s night over at my friend Heather’s… This brought back some memories of pig-raising with my...