A Kay’s Quick Yeast Rolls In a large bowl combine 6 tablespoons of sugar and 6 tablespoons of shortening. Pour over 1 cup of boiling water stir until dissolved. When lukewarm add 2 packages of dry yeast, stir until dissolved. Add 2 eggs, slightly beaten, 1 cup evaporated milk, 2 teaspoons salt. Mix well. Add 5 cups of flour and beat with spoon. Cover and… Read More »DIY Yeast Rolls
Mimi’s stuffing both with and without raisins My mother has always made two stuffings every year for Thanksgiving. One with raisins and one without raisins. All of us kids thought that the raisins were so wrong. But growing up somewhere along the way I now think of Thanksgiving stuffing with raisins! I feel so lucky to be able to call my Mom to ask questions… Read More »Stuffing with Raisins?!
Nana’s foolproof pie crust My Nana, Evelyn Borba was an OG farm girl. She not only kept her farm going when my Grandfather passed. She made it a successful ranch that thrived for many years and allowed all of our family to experience the real-life of animals and growing our food. I can remember her making pies for every holiday. Nana always brought pie. Apple,… Read More »So your gonna make a pie
This Season’s Favorite! Delicata squash is without a doubt this year’s favorite grow. I got a starter at a swap early this spring and put it in a pot in the vegetable garden. We got several fast-growing squash and ate them all so quickly, that I have been storing up on them at our local farm stand. You can preserve them by putting them in… Read More »Delicata Squash
Does anything say summer more than Wild Blackberries? I don’t think so. We are lucky to have many wild vines here on The Butterfly Hill. This is the reciepe that I have used the most, after much trial and error. It’s very simple and easy to do with what ever amount of fresh summer fruit you have. It only has two ingredients, yea it takes… Read More »Wild Blackberry Jam
Join me on October 3rd at 10 am for a live event on Fall! We will go over the fall plant, seed collection, and harvest preservation. facebook.com/thebutterflyhill or learn more at The Butterfly Hill.com Learn more about our community
So we’ve grown all this food, how do we preserve it? What do you do with all the zucchini, or tomatoes? I have found that you can only make so much zucchini bread, so what to do with all of the rest? I prefer canning over freezing. I find that my stores last longer when can. I resisted canning for the longest time. I remember… Read More »Preserving the harvest
I prefer canning over freezing for preserving food. I find that the veggies taste better and last longer. Not to mention, you know exactly what’s in the jar! First, get a giant pot of water on the stove to boil. Then wash all the jars and lids and rings. I wash more than I need, nothing is worse than having everything ready to go and… Read More »Canning
Umeboshi are Japanese salted plums. We have three plum trees here on The butterfly Hill that had not been pruned in many years. Since I was learning what we have here on The Butterfly Hill first, I wanted to know how to take care of the trees and cure its fruit. After much research, it was decided, the trees needed to severely cut back to… Read More »Making Umeboshi
I try hard to maintain a waste free kitchen. I save all scraps from veggies. You can use the butts of celery, carrots, potatoes, beets, onions and garlic, ( as well as the skins) broccoil, squash anything really. I have a tub in the freezer that I use to store until I get enough to make a stock. I cut the pieces so they will… Read More »Making veggie stock from kitchen scraps