I can’t tell you how much I enjoy what you have to say. When I was first introduced to you I was mostly fascinated but without much hope of following along. However, inspiration and knowledge are so powerful I find you are a guiding voice in my daily thoughts and choices. Thank you for this!
You may have discussed this in earlier essays, but I’d love to make my own vinegars and am having the hardest time finding recipes that aren’t infusions. If you could point me in a good direction I would appreciate it! Thanks again for all your efforts and reminding me that knowledge is power and just how much we’re all capable of.
Hi Jessica, thank you for your kind words. Yes, I've explained my casual way of vinegar making. I'd recommend looking through older versions of "in my kitchen, around the farm" and my Q&As.
HI Jessica, Tara uses edible plants with water and a sweetener (can use sugar or honey) to get the fermentation process going. She doesn't measure too strictly, but you can watch Jill Winger on YouTube do an easy visual tutorial also! That helped me to get the feel for it.
Those ice cream sandwiches look divine! I can't wait for the recipe. We bought an immergood (Pennsylvania-made) hand crank ice cream maker years ago and it holds up very well, but does require ice and the arms of motivated children. The stainless steel lid allows the many finished quarts to be stored right in the maker for a few days in the shade which is a perk for those without much storage space (or while camping!)
I really enjoy reading about your experience with herbals. I’m amazed at how bountiful our local plants are with so little rain this year. We have had a bunch of red clover and now I’m seeing yarrow and huge curly dock. I’m still learning and discovering. I haven’t been sick in over 3 years but this week have developed swollen glands on the left side of my neck and am searching for remedies if anyone has any ideas? I’ve tried calendula oil massage, Cider vinegar, honey, lemon, ginger etc.
Today I’m drying my favourite herb lemon balm for teas.
Hi Connie, if by "glands" you mean lymph nodes, some nice, gentle lymph drainage massage accompanied by red root tincture is fabulous. But for lymph to be swollen, there may be secondary issues there to consider with your constellation of symptoms.
It is great and inspiring to see hoe things unfold in your farm and around your life. I learned how to make my soap and lotion from suet I got from my farmer, so that's one way I'm developing in self reliance with my environment. I do have a question;
If one uses Butcher freezer paper to wrap the meat, does it need to be vacuum sealed?
Or vacuum sealing is only necessary to prolong freezer burn when using plastic?
Thank you, Maseh. You couldn't vacuum seal the paper. It's wrapped around the meat like a present would be and fastened with paper tape. The benefit of the paper is that there is no light exposure to oxidize and it keeps much longer. I also like to avoid the forever chemicals of the plastic wrap.
My inflammation had been quiet for months and started to climb this week. Today, I'm trying to find things to do without my hands needing much grip. Reading about all of the healing waiting in the life around me brought a wellspring of feelings. I feel up for asking to borrow some little hands for gathering and some larger hands for opening jars. I'm off outside before the storm to see who is calling to me from the tops of their stems for a nightly infusion. Thank you, ever so.
Oh gosh, I loved this little tour of your farm so much! So much sunshine, food, lovely herbs and bounty everywhere!! Thank you for this slice of life at this special time of year.
Oh my goodness, so much good stuff here Tara. So inspiring! I’ve been making a lot of vinegar lately, going to have to try the other fermented deliciousness too. Can’t wait for the ice cream sandwich recipe!
I just learned about curly dock and it’s edible uses this week on Alan Bergos blog! My kids & I are excited to try it out. We love buckwheat flour and they’re supposed to taste similar.
Thank you for always sharing your fascinating farm and kitchen projects! I look forward to these most of all. I am starting my own vinegars like yours; a rose is in progress, and I just started a strawberry. Now I know what to do with my sage blossoms!
Is that yellow dock or just young red? I’ve heard of making flour with it before from a local herbalist, but does it work with any/either kind? I just cut a whole bunch out of the garden yesterday, and this would be a fun thing to try. Looking forward to recipes 🥰 Thank you again Tara. You are eternally an inspiration!
Do you have a great way of calf sharing? We have a shorthorn that has lots of milk, is a great mother but does not calfshare well and tends to hold back her milk unless I time it to milk right after calf had its share. I've thought maybe we need to separate the calf for the night but we're reluctant to do that. Though thats what everyone says we have to do 🥴 how do you calfshare?
You are so inspiring, and reading your writing is simultaneously soothing and instructive for me ☺️ I’m excited to start experimenting with herbal infusions!
Your words are as luscious as that ice cream looks. Would you consider sharing some books/resources on where you’ve learned/gathered much of this information? Like making different tonics and vinegars?
Thank you, Marissa. I started studying herbal medicine in my early twenties so it would be impossible to start a list of sources and books I quite honestly don't even know anymore. That said, I often recommend people start with Rosemary Gladstar whose information is very accessible and sound.
Tara I continued to be amazed by your passion and inspired by all that you do. Thank you for sharing! Will Olive’s milk supply increase as you go back to daily milking?
Danielle I buy organic ground vanilla bean from Giddy YoYo. It's wonderful. I also buy organic vanilla beans from Organic Matters but I use the powdered version from Giddy Yo more.
Tara, or anyone here? I have a huge batch of chive and sage flowers that can each be turned to vinegar? With distiller water? Ours is sun filtered after remineralizing. The internet is not helpful...or maybe I don't want to waste my time. Tara, I am such a luddite that I couldn't figure hoe to ask you on your Instagram post.
I can’t tell you how much I enjoy what you have to say. When I was first introduced to you I was mostly fascinated but without much hope of following along. However, inspiration and knowledge are so powerful I find you are a guiding voice in my daily thoughts and choices. Thank you for this!
You may have discussed this in earlier essays, but I’d love to make my own vinegars and am having the hardest time finding recipes that aren’t infusions. If you could point me in a good direction I would appreciate it! Thanks again for all your efforts and reminding me that knowledge is power and just how much we’re all capable of.
Hi Jessica, thank you for your kind words. Yes, I've explained my casual way of vinegar making. I'd recommend looking through older versions of "in my kitchen, around the farm" and my Q&As.
HI Jessica, Tara uses edible plants with water and a sweetener (can use sugar or honey) to get the fermentation process going. She doesn't measure too strictly, but you can watch Jill Winger on YouTube do an easy visual tutorial also! That helped me to get the feel for it.
Thanks so much Janene!
Those ice cream sandwiches look divine! I can't wait for the recipe. We bought an immergood (Pennsylvania-made) hand crank ice cream maker years ago and it holds up very well, but does require ice and the arms of motivated children. The stainless steel lid allows the many finished quarts to be stored right in the maker for a few days in the shade which is a perk for those without much storage space (or while camping!)
Those are pretty cool :)
I really enjoy reading about your experience with herbals. I’m amazed at how bountiful our local plants are with so little rain this year. We have had a bunch of red clover and now I’m seeing yarrow and huge curly dock. I’m still learning and discovering. I haven’t been sick in over 3 years but this week have developed swollen glands on the left side of my neck and am searching for remedies if anyone has any ideas? I’ve tried calendula oil massage, Cider vinegar, honey, lemon, ginger etc.
Today I’m drying my favourite herb lemon balm for teas.
Hi Connie, if by "glands" you mean lymph nodes, some nice, gentle lymph drainage massage accompanied by red root tincture is fabulous. But for lymph to be swollen, there may be secondary issues there to consider with your constellation of symptoms.
Oh interesting I haven’t heard of that tincture. Yes lymph nodes…no other symptoms. Very strange, I must be fighting something off.
Some of my kids have had swollen lymph nodes for months now. I’m trying to figure out what’s going on with them
That is strange, let us know if you do get an answer
Thank you Tara! I love to read all your writing and dream with a farm one day. Those cookies look delicious 🤤
It is great and inspiring to see hoe things unfold in your farm and around your life. I learned how to make my soap and lotion from suet I got from my farmer, so that's one way I'm developing in self reliance with my environment. I do have a question;
If one uses Butcher freezer paper to wrap the meat, does it need to be vacuum sealed?
Or vacuum sealing is only necessary to prolong freezer burn when using plastic?
Thank you, Maseh. You couldn't vacuum seal the paper. It's wrapped around the meat like a present would be and fastened with paper tape. The benefit of the paper is that there is no light exposure to oxidize and it keeps much longer. I also like to avoid the forever chemicals of the plastic wrap.
My inflammation had been quiet for months and started to climb this week. Today, I'm trying to find things to do without my hands needing much grip. Reading about all of the healing waiting in the life around me brought a wellspring of feelings. I feel up for asking to borrow some little hands for gathering and some larger hands for opening jars. I'm off outside before the storm to see who is calling to me from the tops of their stems for a nightly infusion. Thank you, ever so.
How lovely to have those little and big hands about to give you some help xo
Oh gosh, I loved this little tour of your farm so much! So much sunshine, food, lovely herbs and bounty everywhere!! Thank you for this slice of life at this special time of year.
Thank you, Janene. :)
Oh my goodness, so much good stuff here Tara. So inspiring! I’ve been making a lot of vinegar lately, going to have to try the other fermented deliciousness too. Can’t wait for the ice cream sandwich recipe!
Thank you, Noreen.
I just learned about curly dock and it’s edible uses this week on Alan Bergos blog! My kids & I are excited to try it out. We love buckwheat flour and they’re supposed to taste similar.
I use it interchangeably with buckwheat. :)
Thank you for always sharing your fascinating farm and kitchen projects! I look forward to these most of all. I am starting my own vinegars like yours; a rose is in progress, and I just started a strawberry. Now I know what to do with my sage blossoms!
Is that yellow dock or just young red? I’ve heard of making flour with it before from a local herbalist, but does it work with any/either kind? I just cut a whole bunch out of the garden yesterday, and this would be a fun thing to try. Looking forward to recipes 🥰 Thank you again Tara. You are eternally an inspiration!
Hi Kaelin, that's curly dock in the pictures. I think some people have the nickname "yellow dock". But it's "rumex crispus" - curly dock.
Do you have a great way of calf sharing? We have a shorthorn that has lots of milk, is a great mother but does not calfshare well and tends to hold back her milk unless I time it to milk right after calf had its share. I've thought maybe we need to separate the calf for the night but we're reluctant to do that. Though thats what everyone says we have to do 🥴 how do you calfshare?
You might have to separate at night to solve your issue.
You are so inspiring, and reading your writing is simultaneously soothing and instructive for me ☺️ I’m excited to start experimenting with herbal infusions!
Thank you, Alyssa. It's such a fund and rewarding practice. I'm certain you'll enjoy adding these wonders to your life. :)
Your words are as luscious as that ice cream looks. Would you consider sharing some books/resources on where you’ve learned/gathered much of this information? Like making different tonics and vinegars?
Thank you, Marissa. I started studying herbal medicine in my early twenties so it would be impossible to start a list of sources and books I quite honestly don't even know anymore. That said, I often recommend people start with Rosemary Gladstar whose information is very accessible and sound.
Thank you! 🩵
Tara I continued to be amazed by your passion and inspired by all that you do. Thank you for sharing! Will Olive’s milk supply increase as you go back to daily milking?
Hi Melissa, if we went to once a day milking again it would. Right now we're doing every second day and we're getting about four - five gallons then.
Tara, where do you buy your vanilla beans?
Danielle I buy organic ground vanilla bean from Giddy YoYo. It's wonderful. I also buy organic vanilla beans from Organic Matters but I use the powdered version from Giddy Yo more.
Thank you Tara!
Tara, or anyone here? I have a huge batch of chive and sage flowers that can each be turned to vinegar? With distiller water? Ours is sun filtered after remineralizing. The internet is not helpful...or maybe I don't want to waste my time. Tara, I am such a luddite that I couldn't figure hoe to ask you on your Instagram post.