Sarah's coleslaw recipe is perfect for a quick meal at home or to share at a gathering. Better still, it can be frozen!

This recipe uses an oil as the base so it won't separate once frozen. It's easy to assemble and will use up those garden fresh cabbage!

​Sarah's Coleslaw Salad Dressing

Ingredients

Vegetables:
1 - 7" cabbage shredded
1 medium onion
1 or 2 carrots shredded

Dressing:
1 1/4 cup white vinegar
​1 cup sugar
1 cup water
3/4 cup vegetable oil (can substitute other oils)
1 tsp celery seed
1 tsp salt
Black pepper to taste

Directions
Mix vegetables in large bowl.
Heat dressing ingredients over low heat until sugar dissolves. Let cool. Pour over vegetables and mix until combined.

Freezing instructions:
Put coleslaw in a freezer safe bag or container. Freeze up to 3 months.
Pull out when ready to use and let it thaw before eating.

For more ways to use cabbage, watch the full episode from Heart of the Homestead Family on YouTube!

Got some extra tomatoes you need to use up? Or want to try something different for dinner? Check out this butter chicken recipe that is easy and sure to please!

Ingredients
Marinade

• 1/2 cup plain yogurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (see note)
• 1/2 tsp (or to taste) chilli powder or cayenne pepper powder 
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated 
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tbsp butter
• 1 cup tomato puree (alternatively you can toss in tomatoes and puree them with a hand blender as it cooks)
• 1 cup heavy cream
• 1 tbsp sugar
• 1 1/4 tsp salt

Instructions

• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the butter over high heat in a large frying pan. Take the chicken out of the Marinade, leaving the residual marinade on the pieces. Keep remaining marinade in the bowl.
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the marinade).
• Sauce: Add the tomato puree (or tomatoes), cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt. 
• Serve over rice or with pitas

Note:
Garam Masala is a spice that you should be able to find at your local grocery store. Alternatively you can use curry powder as a 1:1 ratio for garam masala. Or 4 parts cumin to 1 part allspice.

Original recipe is from Recipe Tin Eats - https://www.recipetineats.com/butter-chicken/#recipe 

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!

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!

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!