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Making real food in rural New England


Maple Paprika Pumpkin Soup

Sweet, savory, simple, delicious? Yes, this soup has it all. Purèe and soup are my two main go-tos with pumpkin. We grew a small patch last Fall. They’ll store for 6 months, maybe longer. Butternut or acorn squash are fine substitutes. Pork, beef, chicken, or mixed bone broth work well here. Recipe 1 quart/32 ozContinue reading “Maple Paprika Pumpkin Soup”

Yogurt

Full fat yogurt from organic milk is expensive. Make your own, for the cost of milk and an heirloom starter culture. You can use plain, store bought yogurt to culture your milk, but I have had better success and more consistent results using a dedicated starter. The Bulgarian strain is hearty and produces a thick,Continue reading “Yogurt”

Weekly Meal Planning

Every Sunday evening, I take a trip to my deep freezers. I pull down a couple of my favorite cookbooks, look over my canned and frozen foods inventory, and make an outline for the meals I’ll make during the week. This gives me the chance to look over my food stores and prepare recipes withContinue reading “Weekly Meal Planning”