Homestead Where Life Finds You! (Classes With Jen)
In our increasingly disconnected and chaotic world, the call for a return to our roots rings ever louder. Join me (Jen) in my homestead kitchen as we rediscover the skills our great-grandparents took for granted. There is little in life more satisfying than pulling a loaf - or four - of freshly-made sourdough bread or fresh rosemary croissants out of the oven, or seeing your pantry filling with jars of your own home-canned jams, sauces, tomatoes…and even meats or heat-and-eat meals!
The truth is that most of DON’T have a “back 40.” Hey, I call myself a homesteader, yet I’ve “only” got 12 acres, and we really only “farm” on 3 of them. What’s more, I started canning, fermenting, and baking back when I lived on a little city lot in Fraser. One of my friends blows my mind with how much she grows, composts, forages, ferments, cans…all on a city lot on the outskirts of Detroit! When I hear her talk, I’m reminded of the woman in the Bible of whom our Lord said, “She hath done what she could.” We could ALL do more with what we have NOW, where we live NOW.
So don’t let where you are right now hold you back. Once you start diving in, you’ll be surprised at how much you can accomplish right now.
Stay tuned for announcements of our upcoming classes! Things like…
Homemade Yeasted Bread Baking
SOURDOUGH Bread Baking
Yogurt and Butter Making (No raw milk required!)
Cheese Making
Canning without a Pressure Canner! (Think fruits and jams.)
Canning with a Pressure Canner (It’s not as scary as you think.) Learn to fill your pantry shelves with YOUR OWN “pre-packaged” meals!
Fermenting (A terrific way to put up a little of this, a little of that…it’s how folks “canned” before canning was a thing. And, oh, the gut-health benefits!)
Bone Broth
In our increasingly disconnected and chaotic world, the call for a return to our roots rings ever louder. Join me (Jen) in my homestead kitchen as we rediscover the skills our great-grandparents took for granted. There is little in life more satisfying than pulling a loaf - or four - of freshly-made sourdough bread or fresh rosemary croissants out of the oven, or seeing your pantry filling with jars of your own home-canned jams, sauces, tomatoes…and even meats or heat-and-eat meals!
The truth is that most of DON’T have a “back 40.” Hey, I call myself a homesteader, yet I’ve “only” got 12 acres, and we really only “farm” on 3 of them. What’s more, I started canning, fermenting, and baking back when I lived on a little city lot in Fraser. One of my friends blows my mind with how much she grows, composts, forages, ferments, cans…all on a city lot on the outskirts of Detroit! When I hear her talk, I’m reminded of the woman in the Bible of whom our Lord said, “She hath done what she could.” We could ALL do more with what we have NOW, where we live NOW.
So don’t let where you are right now hold you back. Once you start diving in, you’ll be surprised at how much you can accomplish right now.
Stay tuned for announcements of our upcoming classes! Things like…
Homemade Yeasted Bread Baking
SOURDOUGH Bread Baking
Yogurt and Butter Making (No raw milk required!)
Cheese Making
Canning without a Pressure Canner! (Think fruits and jams.)
Canning with a Pressure Canner (It’s not as scary as you think.) Learn to fill your pantry shelves with YOUR OWN “pre-packaged” meals!
Fermenting (A terrific way to put up a little of this, a little of that…it’s how folks “canned” before canning was a thing. And, oh, the gut-health benefits!)
Bone Broth
In our increasingly disconnected and chaotic world, the call for a return to our roots rings ever louder. Join me (Jen) in my homestead kitchen as we rediscover the skills our great-grandparents took for granted. There is little in life more satisfying than pulling a loaf - or four - of freshly-made sourdough bread or fresh rosemary croissants out of the oven, or seeing your pantry filling with jars of your own home-canned jams, sauces, tomatoes…and even meats or heat-and-eat meals!
The truth is that most of DON’T have a “back 40.” Hey, I call myself a homesteader, yet I’ve “only” got 12 acres, and we really only “farm” on 3 of them. What’s more, I started canning, fermenting, and baking back when I lived on a little city lot in Fraser. One of my friends blows my mind with how much she grows, composts, forages, ferments, cans…all on a city lot on the outskirts of Detroit! When I hear her talk, I’m reminded of the woman in the Bible of whom our Lord said, “She hath done what she could.” We could ALL do more with what we have NOW, where we live NOW.
So don’t let where you are right now hold you back. Once you start diving in, you’ll be surprised at how much you can accomplish right now.
Stay tuned for announcements of our upcoming classes! Things like…
Homemade Yeasted Bread Baking
SOURDOUGH Bread Baking
Yogurt and Butter Making (No raw milk required!)
Cheese Making
Canning without a Pressure Canner! (Think fruits and jams.)
Canning with a Pressure Canner (It’s not as scary as you think.) Learn to fill your pantry shelves with YOUR OWN “pre-packaged” meals!
Fermenting (A terrific way to put up a little of this, a little of that…it’s how folks “canned” before canning was a thing. And, oh, the gut-health benefits!)
Bone Broth