Gardening, Foraging, Hunting, Cooking
Since we started growing corn, I’ve wanted to make tamales. I always associated them with holidays and big events and having never made them myself, assumed they were an intimidating and laborious process. But this year, our usual tamale source fell through and Jordan and I decided it was time to throw our hats in the ring.
Scrapple is a Pennsylvania Dutch food borne out of the need to use absolutely every scrap of an animal after it is butchered to feed a family or community with very limited resources. It is essentially a congealed loaf of cooked and ground pork scraps, cornmeal and spices (hungry yet?). The loaf is typically sliced into quarter inch slabs and fried until the outside is crispy…
Because Silvan and I are striving to only use ingredients that we can produce ourselves, we are straying very far from the tradition of using lamb, burghul wheat and olive oil and instead making venison kibbeh…
Venison borscht is a perfect dish for March- hearty and satisfying to warm you on those blustery early Spring days spent prepping the garden…
Served up on a bun with a basket of hushpuppies and some coleslaw, this venison barbecue transports me to the red and white checkered vinyl tablecloths…
This recipe is a riff on a Syrian and Lebanese dish called Loobee. Loobee, which means “green beans” in Arabic, is a spiced tomato stew…
In the world of small farming and vegetable gardening there are few animals as notorious as the groundhog (Marmota monax). These fluffy marmots often take up residence in…
Cut thin and massaged until tender, this salad can be prepared and dressed even days ahead of time and the texture still holds up, making a perfectly fresh counterpart to rich pan-seared venison steak.
Deer tallow has gained a bit of an unfair reputation for being heavy and waxy, but we’ve found it to be an excellent fat to cook with given the right recipe.