Ask Jackie: Homestead cooking by Jackie Clay-Atkinson

By Jackie Clay-Atkinson

This massive publication is ideal for the kitchen. Departing from canning, this installment of the "Ask Jackie" sequence covers every little thing from greens to vinegar. Spanning from dairy, to grains, to foodstuff, to fruit and greens, its pages supply scrumptious recipes, convenient tricks, and sensible recommendation for these studying to prepare dinner or perfecting their abilities as a self-sufficient homesteader. This suits well with either Water tub Canning and strain Canning to supply a really entire advisor to nutrients coaching.

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My chickens won’t — not even the very small ones. A number of years ago, a neighbor had cows in the field adjacent to me and I tossed the very large zucchinis to them. They wouldn’t touch them, but these were some pretty huge zucchini (they didn’t bust when you threw them). Charlotte Ahhh, the zucchini story! Here in Minnesota, the only time you lock your truck is during zucchini season; if you come out of church, your truck cab will be full of canoe-sized squash. Okay, what does one do with all that squash?

I “skin” it as if I were filleting a fish; by sliding the knife along, just above the tough membrane and below the meat. With practice, you do get quite efficient. Enjoy your venison. Honey garlic sausages My husband and I looked at your website and were impressed at the many recipes you have. We are looking for a recipe for honey garlic sausages for moose/deer meat and can’t find one anywhere. Can you help us find one? My husband shot a moose this fall and the butcher who cut our meat made delicious sausages (a recipe which he will not sell or trade for anything in the world).

Or put stuffing on top with diced chicken or turkey in it. But I also can up chunks of squash too for when I want more solid squash pieces at a meal. Sure, I make pumpkin pie out of squash; it’s usually better. Most commercial “pumpkin” pie is made from … you guessed it — squash! But I also make pumpkin bread, pumpkin bars, pumpkin cookies, and pumpkin custard. Even pumpkin ice cream (I add half a cup of puréed squash plus a ½ tsp. pumpkin pie spice to my half-gallon of freezing ice cream and whip it all up together).

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