Lacy and her husband Dustin live in Southwest Missouri raising three (soon to be four) free range kids on 45 acres.They focus on pork, chicken, and eggs for local customers as well as growing the bulk of their own veggies and dairy.
It is equally important to them to cultivate their local community and they provide an event space, overnight getaways, and community gatherings to help bring their people together.
NOSE TO TAIL BLACK AND BLUE BURGERSYields: 12 burgers (We only cook 6 at a time so I love to freeze the other half of premade patties for a quick weeknight meal)INGREDIENTSFor the patties1 pound grass fed ground beef1 pound ground pork1/2 pound bacon (cut into small pieces)1/2 pound beef or pork liver (you can also use heart if you’re not quite ready for the full flavor of liver)1 butter1 red onion (use 1/4 the onion diced. The rest can be sliced for a topping)Blue cheese crumbles (use half inside burgers. Reserve the rest for topping)Blackening season blend1 tablespoon fresh ground black pepper1 teaspoon cumin1 teaspoon onion powder1/4 teaspoon cayenne (my kids are spice wimps. up to 1 tsp if ya like heat)1 teaspoon garlic powder1 teaspoon paprika1/2 teaspoon oregano1/2 teaspoon chili powder1 teaspoon good quality sea saltDIRECTIONS-Mix blackening spices in a bowl and set aside.-Use a food processor, blender, or grinder attachment to dice up your liver. Alternatively you can cut into very small pieces by hand but I find the food processor the most convenient and incorporates the flavor throughout the patties better rather than one large bite of liver.-Add beef, pork, liver, chopped bacon, diced onion, and half of blue cheese, and 1 tsp blackening seasoning into a bowl and use your hands to combine. Form into 12 uniform patties.Sprinkle seasoning mix on both sides to your desired level of spiciness.-Melt butter in a cast iron skillet over medium heat. Cook burgers 4-5 minutes per side until internal temp reaches 170 degrees.-Serve on brioche buns or bonus points for homemade sourdough buns. Top with sliced red onion, lettuce, blue cheese crumbles, and a bit of barbeque sauce. Or if you want to be even extra, fry up a couple pieces of bacon and/or saute some red onions and mushrooms.These burgers pair well with some oven fries tossed in pork lard and a crunchy caesar salad. Now stop drooling and start cooking! Your body and your taste buds can thank me later.
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I am not well traveled. I’ve never flown on a plane. I’ve never been north of Ohio or west of Texas.I’m not as well traveled as some may say one should be, but this piece of land has housed all of my fondest memories…
Do you ever worry that your kids will miss out because of this homesteading lifestyle choice? This fear crosses my mind time to time. I’m sure many, if not most of you, could agree that it can be extremely difficult to get extended time away from the homestead for more than a full day, especially in the busy summer months when daily chores demand our regular attention…
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
“In some Native languages the term for plants translates to ‘those who take care of us’ … the land knows you, even when you are lost.” – Robin Wall Kimmerer, Braiding Sweetgrass…
Babies, Business, and Bumper Crops: How I am Learning to Homestead with Babies in Tow
Have you ever had one of those days? You know the days when you are cleaning the baby’s diaper, milking the cow, scooping poop in the barn, wiping noses, and cleaning more poop off of kids’ shoes…
One year ago, I resolved that I would learn to make all of the bread products my family needed. With an ever-shrinking bank account battling current inflation prices, I would walk the aisles of our local markets frustrated that I did not possess the skills required to make most of the things I needed to purchase…
Hey there, Homesteading Mama’s!
I’m Rachel from @frontier_homesteading. My husband Ryan, three children and I have been homesteading for about 10 years now, first in Wyoming and now in Alaska.
We currently have milk goats, pack goats, sheep, a pig, a cow, chickens, rabbits, bees and a dog. Seasonally, we also have more pigs, meat chickens and turkeys….
Stained glass windows date back to the 7th century. With the earliest known reference dating
from 675 AD when workmen were imported from France to Britain to Glaze the windows of a
monastery…
Homesteading and growing food is not the easy way out of this life, i would say it is the hard way as there’s nothing convenient about it. It’s a lifestyle, a life change not a trend or hobby. Well, that’s my opinion any way…
