Michelle Farmer

Michelle Farmer Homesteader. Wife and Mommy to 4. All-out gardener and nature lover. The Father’s partner.

Miso Maple Vinaigrette 🥗🍁✨Ingredients:- ¼ cup olive oil 🫒- 3 tablespoons balsamic vinegar 🍷- 2 tablespoons maple syrup 🍁...
02/01/2025

Miso Maple Vinaigrette 🥗🍁✨

Ingredients:
- ¼ cup olive oil 🫒
- 3 tablespoons balsamic vinegar 🍷
- 2 tablespoons maple syrup 🍁
- 1 tablespoon white miso paste 🌿

Instructions 👇🗨️

Pineapple Habanero Hot Sauce 🌶️🍍🔥 Ingredients: - 2 cups fresh pineapple, chopped (or 1 can of pineapple chunks in juic...
02/01/2025

Pineapple Habanero Hot Sauce 🌶️🍍🔥
Ingredients:
- 2 cups fresh pineapple, chopped (or 1 can of pineapple chunks in juice, drained) 🍍
- 4-6 habanero peppers, stemmed and seeded (adjust for heat level) 🌶️
- ½ cup white vinegar (or apple cider vinegar) 🍶
- 2 tablespoons lime juice (freshly squeezed) 🍋
- 1 tablespoon honey or sugar (optional, for added sweetness) 🍯
- ½ teaspoon salt 🧂
- 2 cloves garlic (optional, for added flavor) 🧄
- 1 small onion, chopped (optional, for added depth) 🧅
- 1 tablespoon olive oil (for sautéing, if using onion and garlic) 🫒
- ½ teaspoon cumin (for a smoky flavor) 🌿
- ¼ teaspoon smoked paprika (for added depth) 🌶️
- ¼ cup fresh cilantro (for a fresh, herby note) 🌿
Instructions 👌👇

Peach Honey Dijon Balsamic Vinaigrette 🍑🍯Ingredients:- 2 peaches, diced 🍑- 2 tablespoons honey 🍯- 2 tablespoons Dijon mu...
02/01/2025

Peach Honey Dijon Balsamic Vinaigrette 🍑🍯

Ingredients:
- 2 peaches, diced 🍑
- 2 tablespoons honey 🍯
- 2 tablespoons Dijon mustard 🍶
- 2 tablespoons white balsamic vinegar (or cider vinegar) 🍇
- 2 tablespoons extra virgin olive oil 🌿
- 1 tablespoon tamari or soy sauce 🥢
- 1 clove garlic, minced 🧄
- Salt and pepper to taste 🧂

Instructions 👇👌 See less

02/01/2025

"Cooking is just chemistry. And I’m here to blow something up." 💥👩‍🍳

02/01/2025

"Recipe says 'chill for an hour'—so I did. Kitchen can wait." 🧊😎

02/01/2025

"My cooking is so awesome, even the smoke alarm cheers me on!" 🔥🍳😂

02/01/2025

I was taught it's better to be ten minutes early than one minute late.

I'm arms deep in juicing and canning Satsumas, for the moment I'm grateful to use my mother's kitchen and accessories as...
01/28/2025

I'm arms deep in juicing and canning Satsumas, for the moment I'm grateful to use my mother's kitchen and accessories as we are currently building our home and everything we own is in storage. We left our city-based life to move more rural and expand on our homesteading abilities.
What would you or have you added to your kitchen to make it more canning/preserving friendly?
Our current plans:
-A 13'x 5' by 9' tall canning pantry
-A 5'x 6' kitchen island planned with electrical outlets
-A pot filler behind the stove
-Large gas range with large burners
-Deep farmhouse style single bowl sink
-Granite countertops (to keep burn marks from happening)
What else has helped you all? Alternately, what DID NOT work?
Pic of my Satsuma jelly so I don't get lost. TIA! ?
by : Amanda Junn

Hi, grain question.I made plum jam, and accidentally used quinoa instead of chia seeds.I used plenty of sugar but less t...
01/28/2025

Hi, grain question.
I made plum jam, and accidentally used quinoa instead of chia seeds.
I used plenty of sugar but less than 50:50.
Does anyone know if this would be safe long term? Thanks
by : Stephanie Batt

I made this honey fermented garlic 2 years ago and just found it in the back of my cupboard. It was completely sealed an...
01/27/2025

I made this honey fermented garlic 2 years ago and just found it in the back of my cupboard. It was completely sealed and stored correctly, but I'm a newbie and worried about botulism. Google said that it can't survive in a ph lower than 4.6 so it's either gold or poison. I think it's right on the cusp, should I not risk it?

01/25/2025

IMO, there’s no comparison to homemade chicken broth made from home raised chicken.
We just processed 33 of our old laying hens. We cut them up, freezing the thighs, drumsticks, wings and breast, and make broth with the bony back and rib pieces, feet and wing tips.
Here’s a comparison between broth made in the pressure canner at 10 lb for 90 minutes (light colored) and in the electric oven slow cooked for 3 days (dark colored).
The darker broth is much more flavorful then the lighter colored broth, same chickens though, same ingredients added: apple cider vinegar, bay leaves, salt.
After filling my jars I process those at 10 lb for 20 minutes.
Mmm, I’m looking forward to many flavorful soups!

Made Thanksgiving in a Jar to send to my dad! They look like soup after processing, but I'm certain he'll love them! (Ob...
01/24/2025

Made Thanksgiving in a Jar to send to my dad! They look like soup after processing, but I'm certain he'll love them!
(Obviously will debubble better next time)
by : Stephanie Thomsen

Are we ever on FIYAH here today. Great Grandma and Grandpa PJ Price will be proud of my grandkids. They took Ms. Moira ...
01/24/2025

Are we ever on FIYAH here today.
Great Grandma and Grandpa PJ Price will be proud of my grandkids.
They took Ms. Moira Ash's idea for ramen sauce and made some.
Jake likes it extra spicy, and Belle likes it regular spicy.
I’ll upload their recipe in a minute.
Check it out. Can you tell who’s us who’s? lol.
We are making noodles tomorrow and will freeze dry them for the cup of noodles they are planning.
It’ll be 1 pint of freeze dried noodles, freeze dried shrimp (that we used to make the broth), FF veggies in each pint jar. Open a pint jar of the broth and heat it up. Pour into the dry pint and cover ten minutes.
They’ll have their after school snacks/weekend lunches for 9 days on this.
Moira Ash I apologize! I knew it was someone who cans a LOT like we do. I gave Christie Vevoda the credit, when indeed it was ALL you who gave us the inspiration the other day. Thank you and I apologize to you both for getting it wrong. ??
by : Trish Ann

Got some beans canned today. Followed a no soak method. Had one jar fail to seal and one jar blew its bottom off. The fa...
01/24/2025

Got some beans canned today. Followed a no soak method. Had one jar fail to seal and one jar blew its bottom off. The failure was our sample jar. I really like the texture.
by : Calvin Luethe

My first attempt at milk. Water bathed it for 3 hours. Love the sound of the ping. by : Debbie Chapman ·
01/24/2025

My first attempt at milk. Water bathed it for 3 hours. Love the sound of the ping.
by : Debbie Chapman ·

Canned Strawberry Pie Fillingby : Antonio Saquic
01/24/2025

Canned Strawberry Pie Filling
by : Antonio Saquic

Hi everyone 😊 looking for a bit of advice as I am newer to canning and have yet to experience this. I just finished pres...
01/24/2025

Hi everyone 😊 looking for a bit of advice as I am newer to canning and have yet to experience this. I just finished pressure canning some sausage (with some broth as added liquid) I did everything I normally do. Everything was hot. Clean jars and rims. Fingertip tight. Vent steam for 10. 90 min pressure can and then let pressure go down on its own. But when I opened my canner it appears there was some leaking from one or two jars. They have all pinged and the button is down as if they are sealed properly…my question is are they safe if they lost some of the broth while in the canner? Could that lead to potential hazards?
Pics attached to help show what I’m seeing.
Thank you for any advice!!!
by : Danielle Tanner

??? Waste Not, Want Not: DIY Onion Powder from Onion Peels!Did you know you can turn your leftover onion peels into deli...
01/24/2025

??? Waste Not, Want Not: DIY Onion Powder from Onion Peels!
Did you know you can turn your leftover onion peels into delicious, homemade onion powder? No waste, all flavor! ????
Here’s how you do it:
1?? Save the peels: After using your onions, don’t toss those outer layers! Collect them and set aside.
2?? Dry them out: Lay the peels flat on a baking sheet and pop them in the oven at 200°F (90°C) for about 1-2 hours. Or use a dehydrator if you have one! ??
3?? Grind it up: Once the peels are fully dried and crispy, toss them into a blender or spice grinder. Blend until you get a fine powder! ??
4?? Store it: Transfer your homemade onion powder into a jar with an airtight lid. Voilà! You’ve got an all-natural, zero-waste seasoning! ??
? Pro Tip: This powder adds a rich, savory flavor to soups, stews, roasts, and even popcorn! ??
Next time you’re chopping onions, don’t forget to save the peels—your tastebuds (and the planet) will thank you! ????
by : Kimberly Karver's Treehouse Garden

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High Point, NC
27265

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