Want to use your beef tallow in something different than cooking? Try this chocolate cake with beef tallow!

There are so many uses for beef tallow (listen to our podcast episode for more ideas) but have you tried it in cake? This is Sarah's favourite recipe for chocolate cake using beef tallow!

Chocolate Cake with Beef Tallow
Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon espresso powder (optional)
• 1 cup milk, or buttermilk (also can sub milk alternative)
• 1/2 cup melted beef tallow (you can sub vegetable or canola oil, or melted coconut oil)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

• Preheat oven to 350º F. Prepare two 9-inch cake pans with parchment paper or by spraying with baking spray, buttering and lightly flouring.

For the chocolate cake

• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder (if using) to a large bowl or the bowl of a stand mixer. Whisk to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
• Frost the cake with Chocolate Buttercream Frosting.

Original recipe from Add a Pinch

Rendering fat at home might sound old-fashioned, but it’s one of the easiest, most rewarding things you can do in your kitchen. Whether you’re making lard (from pork fat) or tallow (from beef or lamb fat), rendered fats are incredibly versatile—they’re perfect for cooking, baking, frying, and even skincare!

Why Render Fat?It’s natural and nourishing—free of the additives in many store-bought oils.
You get to use the whole animal, reducing waste and respecting your food source.
It’s budget-friendly—many butchers sell fat trimmings at a low cost or even give them away!

What You’ll Need:

• Fat from a healthy, pasture-raised animal (pork for lard, beef/lamb for tallow)
• A slow cooker, heavy-bottomed pot, or roasting pan
• A fine mesh strainer or cheesecloth
• Jars or containers for storage

How to Render Fat (Slow Cooker Method):

1. Chop or grind the fat
   Cut it into small pieces to help it melt faster. Some butchers will grind it for you!
2. Place in a slow cooker
   Add the fat to your slow cooker and turn it to low. No need to add water—just patience.
3. Let it melt slowly
   Over several hours (usually 4–6), the fat will slowly melt and turn golden. Stir occasionally to prevent sticking or burning.
4. Strain and store
   Once fully melted and golden, carefully strain the liquid fat through cheesecloth or a fine mesh strainer into clean jars. Discard or compost the crispy bits (called cracklings), or save them as a savory treat.
5. Cool and store
   Let your jars cool at room temperature. Store in the fridge, freezer, or even at room temperature if well-sealed and used quickly.

A Few Tips:
Rendered fat should smell clean and slightly nutty—not burnt or meaty.
Use tallow for frying, sautéing, or roasting.
Use lard in pie crusts, biscuits, or even homemade tortillas.

Bonus: Whip some up with essential oils for a nourishing DIY balm!

What Will You Make?
With this new (old!) skill, what will you create? Hop over to our Facebook page @heart_of_the_homestead_family and share some of your creations! Don't forget to listen to our podcast episode for more about animal fat in the kitchen!

Listen to more episodes from Heart of the Homestead Family Here!

This recipe is an old family favourite of ours. It is a great way to make a little bit of asparagus go a long way.
Creamed Asparagus on Toast
​
Ingredients:

• 2 bunches fresh asparagus (approx. 2 lb)
• 5 tablespoons butter
• 3 tablespoons flour
• 2 cup milk (or more for desired consistency)
• 1 tsp Salt and pepper (or to taste)
• 6 slices of bread (toasted)
• Optional: butter for toast

Instructions:

1. Prep the asparagus:
   Wash and trim the woody ends. Cut into 1–2 inch pieces. Place asparagus into large pot or skillet and cover with water; bring to a boil. Reduce heat to medium low and simmer until tender, (8-10 min). Drain.
2. Make the cream sauce:
   Mix 3 tbs butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, (2-3 min). Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, (10-15 min).
3. Serve:
   Toast the bread slices and spread approx. 1 tbs butter onto each piece of toast. Pour creamed asparagus over each piece of toast. Enjoy!

 Tips:

• Add a pinch of nutmeg for a richer flavor.
• Want protein? Top with a fried or poached egg.
• Works great with leftover cooked asparagus too!

Listen to our podcast episode for more about asparagus!

So, you’re thinking about starting a homestead? That’s exciting! Whether you’re planning a cozy backyard setup or a full-scale farm, welcoming animals onto your property is a big step — and one that comes with plenty of questions.

Both Heidi and Sarah have animals on their farms. They serve different purposes but in the process of caring for these animals they have a lot of experience to share!

From breed choices to fencing, feed, and finding the right community support, there’s a lot to think about before your first critter arrives. Here are some practical steps and real-world advice to help you start your homesteading journey the right way.

1. Talk to Experienced Homesteaders & Farmers
​
Before you commit to any animal, talk to people who already have them. Seeing animals in action on a working farm gives you an honest look at their behavior, needs, and quirks.

Just like dogs or cats, each breed has its own personality, energy level, and care requirements. Some animals are easier to handle than others, and some can be more “wild” than you expect — especially if you’re new to farming. Firsthand conversations will help you decide what suits your land, lifestyle, and goals.

2. Know Where You’re Getting Your Animals

When it comes to sourcing animals, you’ve got a few options:

• Hatcheries are great for things like chicks, ducks, and poultry.
• Private sales from trusted local farms are usually the safest way to get healthy animals.
• Auctions can be tempting, but unless you’re going with someone experienced, beginners should be cautious. Often animals at auction are sold because they were sick, runts, or just didn’t fit into their previous herd.

And remember — even if you drive to a farm and meet the seller in person, if the situation feels off, it’s okay to walk away. Trust your gut!

3. Prepare Your Fencing and Shelter First

Before you bring any animal home, make sure your property is ready. Every species has different space and fencing needs, and skipping this step can lead to trouble fast (escaped goats, anyone?).

• Research how much pasture or space each animal needs.
• Ensure your fencing is secure and species-appropriate.
• Build or prep shelters so your animals stay safe and dry, especially in extreme weather.

4. Feed: More Than Just a Bag of Grain

Feed is one of the biggest ongoing costs in homesteading, so planning ahead makes all the difference.

• Find a knowledgeable feed store. Some stores specialize in certain animals and can help you learn what your new stock will need.
• Pasture management matters. Do you have enough grazing land, or will you need to buy hay and supplemental feed? Overgrazed pastures won’t recover quickly.
• Buy in bulk. Especially if you’ve got several animals, bulk feed and hay can save you time, money, and last-minute trips to the store.

And don’t forget: a good barn cat (or two!) can save your feed from pests.

5. Build Relationships with Local Vets

Finding a vet who handles farm animals can be challenging, especially in rural areas. Large-animal vets are often in short supply, so make this a priority before you need one in an emergency.

• Get recommendations from other farmers or homesteaders in your area.
• Arrange for your vet to visit and meet your animals early on.
• Keep a backup plan: know which neighbors or friends have the tools, experience, or extra hands to help in a pinch.
• Use social media - there often are Facebook groups for your area that can offer insight or information 

6. Think About Equipment Needs

Homesteading isn’t just about the animals — it’s also about having the right tools for the job. Depending on what you’re raising, you might need:

• Stanchions for safe animal handling.
• A tractor or loader for moving hay bales or assisting a downed animal.
• Calving or lambing supplies, medication, and emergency kits.

When you’re prepared, you’ll be able to handle most situations calmly and confidently.

7. Lean on Your Community

One of the best parts of homesteading is the community. Whether you’re facing a sick animal, preparing for a birth, or learning about pasture rotation, other farmers and homesteaders are an incredible resource.

Sometimes a simple phone call to a neighbor can save you hours of stress (and maybe even save an animal). Local experience is priceless.

Heidi and Sarah want to be your community (whether you live near or far!), you can message them on social media with questions or just want to chat! Find them @heart_of_the_homestead_family
​
Final Thoughts

Starting a homestead is deeply rewarding, but it’s also a serious commitment. Whether your dream is to raise chickens, goats, cows, or pigs, proper planning makes all the difference in creating a sustainable, healthy, and happy farm.

Every new animal brings new lessons — so start small, ask questions, and grow from there.
Good luck on your homesteading journey!

Listen to our podcast episode “How to Start a Homestead” for more information about getting things going on your farm!

Want easy homemade bagels with only 4 (plus a few extra ingredients)? Try this recipe from Sarah’s kitchen!

Bagels are easier to make than you think. With a few ingredients, you can have yummy homemade bagels ready for breakfast, lunch or to toss in your freezer for future meals.
​
Better still, if you make your own yogurt, you can have one more homemade ingredient in your bagels!

Ingredients

1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup greek yogurt  
1 egg (for wash)
Optional toppings - sesame, poppyseed, cheese, everything bagel etc

Directions

1. Preheat oven to 350. Prepare a baking sheet with parchment paper.

2. In a large bowl sift flour, baking powder and salt. Add Greek yogurt and mix until a dough is formed. It will be stick but continue to knead until a smooth dough forms, add flour by the TBSP as needed.
Roll onto a floured surface and divide into four even portions. 

3. Shape each portion into a ball and using your finger or the end of a wooden spoon, make a hole in the centre. Place dough on baking sheet.

4. Whisk egg in a bowl. Wash each bagel with the egg. Sprinkle desired toppings on and bake for 23 minutes at 350. Turn oven up to 500 and bake for an additional 2 minutes to brown up the top. Keep an eye on them so they don’t burn!

Enjoy!

*Store bagels in an air sealed container for up to 5 days or freeze for up to 3 months!

Kombucha is tasty and a benefit to gut health. You don't have to make special trip to the store to get it though! You can start making your own kombucha tea at home.

Here are some things to know before you get started. Be sure to read the instructions carefully to ensure you produce a high-quality batch of kombucha!

What is a "SCOBY?"

SCOBY refers to the Symbiotic Culture of Bacteria and Yeast, which is the alien like thing that grows in your mixture. It is normal and necessary for the process of making kombucha!

Hygiene

When working with kombucha, it is important not to introduce competing bacteria to the brew. Be sure to wash and rinse your hands thoroughly prior to working with all tea mixtures or the SCOBY. Also, be sure to thoroughly clean and rinse the container and all utensils that will come in contact with the SCOBY.
When in doubt, give everything an extra rinse.

What Is the Best Spot to Leave My Kombucha to Ferment?

The best fermentation spot for kombucha is out of direct sunlight. Be sure the space has reasonably good airflow. You also want to ensure the kombucha is not fermenting near other cultured foods like kefir, yogurt, sourdough or sauerkraut. Cross-contamination by stray yeasts and bacteria can be problematic for the kombucha SCOBY and any other fermented foods you are working with.

Make sure you place your kombucha in a spot where it will not be disturbed. Moving the batch can make it more difficult to observe the most common signs the process is proceeding normally.

Normal Variation vs. Signs and Problems

Kombucha drinking should begin gradually. Some people do experience allergic reactions or begin to detoxify too quickly. Go slow, everything in moderation.

Pests- The kombucha mixture is very attractive to ants and fruit flies. – which is why we recommend a tight weave cloth and tight rubber band. If you find worms (maggots) in your batch, this is a sign that fruit flies have invaded and laid eggs. If this happens immediately toss the batch. Do not try to salvage! Doing so may be dangerous to your health.

Mold- is visible as circular deposits that often look fuzzy or furry. Usually it is blue or green, or sometimes black. A black SCOBY is a sign that the SCOBY has died. If you have mold, you will need to throw out the kombucha culture and the solution and start over. 

The most common cause of mold is forgetting an ingredient or using improper ingredient rations that alter the acidic level of the brew.

Fermentation Process

As the kombucha ferments, the SCOBY consumes the tea and sugar producing vitamins, minerals, enzymes, carbon dioxide etc. The longer the fermentation process is allowed to proceed, the less sweet and more acidic the resulting liquid will be.

It is recommended you allow the kombucha to ferment for at least 7 days, once the initial week has passed, it is a matter of personal preference when to stop brewing. A 10-day fermentation is usually sweeter, while a Fermentation of 3-5 weeks usually yield a much higher vinegar-like flavour.

Fermentation is affected by the following factors:

-          Ambient Temperature: If the temperature is too hot or too cold, this can disrupt the process. We recommend choosing a location with a temperature between 70-85d F for ideal results. Too cool and it will take longer to ferment, too hot and it will ferment faster.
-          Access to oxygen. Air flow assists with the fermentation process so culturing in a container with a breathable cover will speed the fermentation process, while using a solid lid will slow it down and may harm the SCOBY.
-          Liquid Surface Area: The size of the surface area of liquid will influence the rate at which your kombucha brews. Kombucha brewed in a bowl with a 9-inch diameter opening will brew significantly faster than kombucha brewed in a jar with a 3-inch diameterer.
-          Faster fermentation is not necessarily better. A large surface area and high temperature can have a shorter brewing time but slow, steady fermentation results in more desirable taste.

Normal Variation

Each batch of kombucha is unique. Some common variation includes:
-          Some SCOBYS may sink to the bottom, float in the middle or rise to the top. None of these positions indicate any problems, but likely are caused by atmospheric condition and humidity.
-          Brown string substances may be floating in the container, or brown blobs clinging to the SCOBY These are by-products or the yeast culture and are not a problem
-          If your SCOBY has bubbles, no problem. This is just a release of carbon dioxide
-         If the jar is disturbed or vibrates, the new forming baby SCOBY may detach from the surface and sink to the bottom or float.
-          Sometimes the new SCOBY will fuse to the mother SCOBY, once the batch is complete you can separate them by tearing apart.
-          Use your best judgement, when in doubt, throw it out! 

Recipe for Homemade Kombucha

Equipment
·       One glass jar
·       A Plastic or wood stirring utensil (never use metal in contact with kombucha SCOBY
·       A breathable cover for the jar such as a tight-weave dish cloth, or paper coffee filter
·       A rubber band to secure the cover

Ingredients
​
·       One Kombucha SCOBY
·       Tea
·       Sugar
·       Starter tea from previous batch of kombucha
·       Filtered water

Recipe

For every litre of water you need:
·       ½ cup of white sugar
*For honey, use 7/8 cup honey for 1 cup sugar
·       2 tea bags

Instructions:

1.       Boil water in a large pot (glass or stainless steel)
2.       Once water is boiled, turn off element and add sugar
3.       Mix with wooden spoon until the sugar dissolves
4.       Place the tea in the sugar water and allow the tea to steep
5.       Allow the mixture to cool to room temperature (or overnight)
6.       You can remove the tea bags after 10 minutes or leave them longer for stronger tea.
7.       Bake brewing jars in the oven at 220 degrees F for 20 minutes, let cool in the oven.
8.       Pour the cooler tea into your brewing jar with the starter tea and SCOBY
9.       Cover the jar tightly but allow the mixture breathe (A towel or paper coffee filter along with a thick rubber band - Do not use an airtight lid)
10. Leave mixture for at least a week before consuming!

Want To Learn More?
​
Check out the classes at Generations Marketplace, one of which is taught by Sarah to learn how to make kombucha for yourself!

Have you ever tried making apple cider vinegar from scratch? If not, check out this recipe!

Apple cider vinegar is known for it’s health benefits as well as it’s acidic flavour. It is often found in salad dressing recipes but serves a variety of purposes.
The best part is, you can make it at home with leftover apple scraps! It is a simple process that doesn’t require elbow grease, just a little bit of patience. Once it’s made and stored, within a few weeks you’ll have vinegar that is ready to use!
Make apple cider vinegar one grocery item that doesn’t have to go on your list anymore! Use this is simple recipe to make homemade apple cider vinegar from your apple scraps.

It really is that simple to make homemade apple cider vinegar. Try this recipe at home, it is a great way to use up those leftover apple scraps after making apple sauce or other yummy apple treats!

​Don't forget to check out our podcast for more tips, tricks and ideas on homesteading!

Love snacking on crackers but don’t like all the “extras” in store bought options? Why not make your own at home! This homemade Ritz copycat cracker recipe is perfect.

We all love snacks, better yet, we love snacks with wholesome ingredients. When you make your food from scratch you know exactly what you are eating and you can feel good about that!
​
These crackers are perfect for snacking, whether it's cheese and crackers or peanut butter and honey, try them for yourselves.

1 cup of flour
½ tsp sea salt
4 tbsp cold butter cut into small pieces
1 tbsp honey
2 tbsp cold water
Flakey salt for sprinkling 
1 egg beaten for egg wash

Preheat oven to 400°F
Line baking sheet with parchment paper.
Add flour, sea salt and butter to food processor and pulse until small balls form.
Add honey and slowly add water until combined.
Form a ball on lightly floured surface and roll out, use a cutter to cut out the crackers and use toothpick or fork to poke holes.
Place crackers on lined tray and brush with egg wash. Sprinkle with salt. 
Bake 8-10 minutes
Store in container for up to a week. 

It’s very easy to test your soil at home to get an idea what you have. This is how to do it:

The Jar Method - sedimentation test - adapted from https://deepgreenpermaculture.com 

1. Fill jar 1/3 full with dry soil, break up any clumps or clods.
2. Fill the jar with water to about 2.5 cm (1”) below rim.
3. Place the lid on the jar, shake vigorously to mix the soil and water well.
4. Place the jar on level surface, use marker to mark level of soil sediment on side of the jar at the following times:
   

•After 1-2 minutes this is the SAND layer.

•After 1 hour this is the SILT layer.

•After 24 hours (or until the water is relatively clear, may take several days) this is your CLAY layer. Anything left floating is just organic material.

Note, if the water from your water supply is ‘hard water’, use distilled water or rainwater for this test instead. Hard water is high in dissolved minerals, mainly calcium and magnesium, which will affect the soil in the water.

The above image is an example of a soil sedimentation test, showing the layering of the various components of the soil, with clay at the top, silt in the middle and sand particles at the bottom of the jar.

For more information or other tests you can do at home, check out this article: https://deepgreenpermaculture.com/2020/07/23/three-simple-soil-tests-to-determine-what-type-of-soil-you-have/

Once you know what is in your soil, you then can make adjustments to help your desired plants grow! 

If you want a more in-depth analysis of your soil you can send it away to be tested. These are the places in Southern Ontario that will test soil:

A&L Labs, London Ontario

Stratford Agri-Analysis, Stratford Ontario 

Guelph - Agriculture & Food lab

Should you use squash instead of pumpkin in a pie recipe? Why not try Sarah's Butternut Squash pie recipe and let us know what you think!

In our mini episode all about Winter Squashes, Sarah said she makes her pies with...squash! Heidi said no way, so here we are determining if squash is a good substitution. 

This is Sarah's recipe, including how to purree your homegrown squash!

Maybe you can make both a pumpkin pie and a butternut squash pie and do a taste test to see which turned out better. Either way, homemade is always best!

Ingredients
Butternut Squash Puree

• 1 butternut squash approx 3 lbs (to make about 2 cups of squash puree) 
• Squash puree: cook whole squash in the oven at 350C for about an hour, or until you can stick a fork through it. Cool, cut open and scoop out the seeds. Peel off the flesh and place it in a food processor. 
• I often used puree that I had frozen earlier in the season. Works great. 

Pie Filling

• 2 cups butternut squash puree
• 1½ cup whole milk. I use farm-fresh milk. (About 5% fat, but you can use whatever you have on hand. Condensed milk is a great alternative too.)
• 2 large eggs
• ¾ cup light brown sugar
• 1 tbsp cornstarch or white flour depending on what I have in the pantry 
• 1¼ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¾ tsp ground ginger
• ½ tsp vanilla extract
• ½ tsp salt

Pie Crust 

• 1/4 cup all-purpose flour 
• 1/4 tsp salt
• 1/8 tsp baking powder
• 1 TBSP sugar
• 8 TBSP unsalted butter cold
• 4-5 TBSP water ice cold

Directions
Pie Crust:

1. Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.
2. Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
3. Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
4. Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
5. Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
6. Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
7. Set aside until ready to use.

Filling:

1. Preheat oven to 350F.
2. In a large mixing bowl or stand mixer, add squash puree, eggs, vanilla, and sugar. Stir to mix. 
3. In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
4. Add the sugar mixture to the puree. 
5. Slowly add in the milk while stirring.
6. Pour the pie filling into the prepared pie crust.
7. Bake for about 1 hour, or until the center is no longer wobbling, and a knife inserted in the center comes out clean.  I find the time depends on the squash. Some years they are more 'watery' than others. 
8. Serve with fresh whipped cream on top and enjoy!

​
Let us know if you try this recipe and what your preference is!