In this excerpt from the second edition of “Homemade for Sale,” authors John Ivanko and Lisa Kivirist speak with canning expert Renee Pottle.
“This is the perfect diet food,” proclaimed our 11-year-old son, Liam, when he very willingly tested this Mini Cheesecake Dessert Shot recipe for us. “It’s small and full of flavor and looks like a whole dessert even though it is just one bite.”
Lisa made a batch of eight mini pies for our bed-and-breakfast guests instead of her usual two regular-sized pies, and she beamed like she just started her own bakery.
there are many people like us: former vegetarians who converted back to eating meat after finding trustworthy sources, where the animals are raised well.
Wisconsin farmer Erin Sneider is on a mission to get more perennial, native fruits—the currant, in particular—back in vogue and onto our plates.
In our quest to “cook out of the processed box” in our farmstead kitchen, we’re always aiming to buy one less item off the grocery shelf and instead make a better-quality and typically more frugal version with our pantry staples.
Those lingering August days bring an annual summer rite of passage to our farmstead kitchen at Inn Serendipity: the kitchen counter covered with the garden harvest.