Creamy Asparagus Soup
Kayla // Asparagus Acres
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
Michelle Visser is a homesteader in rural New England. From their 220-year-old farmhouse on 14 acres, her family has raised dairy cows, meat and laying hens, ducks, rabbits, and pigs. They also have a large garden and make their own sugar, in their apiary and sugarbush.
Michelle has been featured in Whole Foods Magazine, Capper’s Farmer, Hobby Farms, Where Women Create Work, and Mother Earth News. Michelle’s award-winning site, SoulyRested.com, and her book, Sweet Maple, tell of her family’s connection to the past on their small farm. Michelle has been a guest chef at Northeastern’s Xhibition Kitchen, and she offers presentations across the country.
I love to use all-natural sugars whenever possible. So revamping one of our family’s favorite desserts—caramel popcorn—to have a yummy dose of maple syrup made me super happy.
To make this with 100% all-natural sugars, just use maple sugar in place of the brown sugar and sorghum syrup in place of the molasses.
Ingredients:
12 quarts popped popcorn
2 cups butter
4 1/2 cups packed brown sugar (or maple sugar)
1/2 cup maple syrup
1/2 cup molasses (or I like to use all-natural sorghum syrup)
Directions:
1. Preheat oven to 250*F
2. Divide your popped popcorn among four or five large bowls. If possible, have a few sets of hands on call to help. (Be sure to sift through the popcorn and remove any unpopped kernels to avoid a cracked tooth!)
3. Bring the other ingredients to a boil over medium heat, and then keep the pan at a medium boil for 5 minutes, stirring constantly. Remove from heat and quickly pour the syrup and sugar topping evenly over the bowls of popcorn, and stir each one, being sure to evenly coat all the popcorn with the maple topping before it starts to cool. (This is where helpers come in handy)
4. Spread the coated popcorn (whatever is left after your helpers devour some of it while they stir) onto two roasting pans, and bake for 1 hour. Break it apart while its still warm, right out of the oven, and store for two or three days in an airtight container.
Yields 12 quarts
*We love using our air-popper when we make out Maple Popcorn. We find it takes about 1 1/2 cups of kernels to make 12 quarts of popped popcorn.
Go here for my free download explaining the 3 simple steps to replacing refined sugar with all-natural maple syrup in any recipe. {https://soulyrested.com/2019/
And be sure to claim the $155 worth of sweet bonuses right here if you’ve purchased a copy of Sweet Maple. {https://soulyrested.com/order
This recipe is reprinted from Sweet Maple, with permission.
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
Like many in this homesteading space, this has been a completely unexpected journey for our family.
Even 10 years ago I would have laughed at the thought of getting up to milk a cow each morning and
canning endless amounts of tomatoes…
I am a Hopesteader. I haven’t always tried to look for the silver lining in most any situation. It’s a skill that has encouraged me to spur on and learn and read and do and gain experience by turning knowledge into wisdom…
The absolute best part of this cheese recipe-there’s no stove work involved, at all! So they’ll be no sweating over the stove, or heating up the homestead during these hot summer months, with this recipe!
Chèvre is my go to cheese! I milk the goats, go inside and filter it right into a jar, and start the cheese from that very point! The doe’s body temperature is just perfect for starting the cheese on your countertop. And it doesn’t get much easier than that!…
As the days grow longer and the hens pick up their laying again, the baskets on my kitchen counter begin to overflow with fresh eggs…
Simple Wheat Bread Recipe
This is a great, simple recipe that can be quickly thrown together multiple times a week for the perfect, from-scratch, whole wheat bread recipe. It’s a half wheat, half white flour recipe with a slightly nutty flavor, a hint of sweetness from the honey, and the perfect texture. I love that this recipe is so versatile that it can be sliced as an addition to a cozy soup dinner or hold perfectly for spread and sandwiches. I make this recipe multiple times a week in our home. If you’re on the hunt for the perfect recipe to jump into making bread at home, you’ve come to the right place.
Greetings! I’m Mandy Vander Kolk, a joyfully married mother of three, suburban homesteader, and sourdough enthusiast! From very early on, I have had a great love for the natural world.
Soon after I began my sourdough journey a few years ago, it quickly became very clear that one loaf was never enough for our family! Between my husband and I and our three children, we can easily devour an entire loaf in one sitting….
This recipe is nothing exciting, there I’ve said it. But I’ve got a lot on my heart and fruit I’m hoping to share will you; it may fill you in ways no dinner can…