From the Homesteading Journal

Stocked up 2 bags of kohlrabi in the freezer.

Picked enough green beans for several meals, and put notes in the journal to double the amount we plant for stocking up.

Calling around for a barrel to install as a rain barrel. No luck yet.


Still searching for a buyer for the buckling.

We need to add more layers next spring - not enough eggs this year.

Possibly adding another female goat next spring or a trade for the buckling.  We could use more milk so we don't have to buy it.

I'm collecting recipes that utilize what we can grow or make ourselves, or buy local (like raw honey).  I found this wonderful recipe that we could eventually use our own plums for.

Honey-Plum Muffins
1 cup flour
3/4 cup whole wheat flour
2 Tbsp. sugar
2 tsp. ground coriander
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 lb. plums, diced
1 1/4 c. lowfat buttermilk
1 egg 
4 Tbsp. dark honey (I used whatever raw honey I had)
2 Tbsp. canola oil

Preheat oven to 375°F.  Line muffin pan with 12 paper liners.

Combine flours, sugar, coriander, baking soda, baking powder and salt.

Reserve 1/3 c. diced plums.

In another bowl, whisk buttermilk, egg,  3 Tbsp. of the honey and oil.  Stir in remaining plums.  

Mix dry and wet ingredients until moistened.

Fill muffin cups, and top with reserved plums.

Bake 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

Allow to cool 5 minutes before placing on rack to cool.  Brush tops with remaining 1 Tbsp. honey.

Made 2 quarts of fridge pickles.  I love making these  -  water bath not required.  Delicious!

Refrigerator Pickles

1 pound medium organic cucumbers

3 cloves organic garlic

1/2 tsp. organic black peppercorns

1/2 tsp. whole mustard seeds

1 tsp. fresh organic dill weed

1 whole dried bay leaf

2/3 cup organic light brown sugar

6 1/2 Tbsp. white distilled vinegar

6 1/2 Tbsp. white wine vinegar

3/4 cup water

Slice cucumbers and place in clean 2 qt. jars.  Add the first 6 ingredients to the jars.  Mix the vinegars, brown sugar and water until it is dissolved.  Add the liquid to your jars. Shake the jars well.

Wait 24 hours to eat.  Will last 3 months in your refrigerator. Tip:  Save the liquid and re-use for another batch.