Fozzy Farm

Urban FarmScaping in the Pacific NorthWest

Soothing Eczema Salve

I had a friend visiting the other day and was showing her a fresh batch of Peppermint Beard Balm I recently made for my husband. She asked if she could put some on her eczema that’s gotten really bad this year. I said of course knowing that it would most likely help as all the ingredients were natural, conditioning and moisturizing, but I told her I could make her something specifically for eczema that would be more beneficial so I set to work researching the next day.

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Winter Woes and Garden Chores

There are a lot of great things about Winter; the holidays, family time, good food, hot chocolate by the fire and so much more. There is also a lot I don’t love so much about Winter, like the fact that it’s cold all the time, and muddy, my chickens don’t lay as often and I’m not harvesting anything from my garden, but it still requires maintenance.

Even though I’ve lived in the Pacific North West my entire life, and I love it here, I even enjoy the rain occasionally but I’m not much of a fan of gardening in it, or in freezing cold temperatures. So unfortunately when Fall hits my garden ends up neglected for much of the Winter. It’s not that I don’t have good intentions, but between the weather, the upcoming holidays and my ever mounting pile of DIY house projects it’s easy to let the garden fall by the wayside.

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Meatless Mondays: Garden Pasta

Summer gardens can give an amazing abundance of produce all at once, and it can be a lot to use and preserve it all in the span of just a couple of months. I typically can and freeze as much fresh produce as is possible for Winter, but it’s always nice to have a few quick recipes to use your harvest as is comes. We made zucchini bread for days and barely made a dent in our harvest, but this recipe is great with both fresh and frozen zucchini, and I’ve got plenty of both!

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Kale Pesto Recipe

I love making freezer pesto, and have made it the last several years. It’s a great way to store your basil harvest all year long and it’s perfect to add to noodles or fix a plain spaghetti sauce. This year was my first year growing Kale in my garden and we get some from our CSA box every couple weeks so we’ve had an abundance. After all the salads, quiche and kale chips I decided to make Kale pesto. I’m always looking for ways to get my kids to eat more greens and this is such a great recipe because of how simple and healthy it is, and how easily I can integrate it into meals without the kids complaining, or even noticing. I’ve never been someone to use pine nuts or Parmesan in my pesto because I usually don’t have any on hand and after years of making my own Pesto I don’t find either of those ingredients necessary.

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Saving Seeds Series: Radishes, and Seed Giveaway

Part of the joy I get from taking an active part in my family’s food system is watching the miracle that is a seed turning into food we eat. As I strive to become more responsible in our personal food cycle it has always made sense to save as many seeds as we can instead of purchasing new seeds every year, especially when it has become so hard to know which companies are embracing ethical and sustainable practices. Saving your own seeds will also give you a jump on the following year’s garden as you can start seeds inside before most stores are stocked up in February or March.

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Summer Stress

The weather has been ridiculously hot around here for the last several weeks (high 80’s to low 90’s), and according to weather reports it’s supposed to “cool down” to somewhere in the mid 80’s to high 70’s for the next few weeks. I’ve lived in the Pacific Northwest my entire life and I’m used to one hot week mid-summer, so this extended hot weather has been problematic for a few reasons. First off, the plants all need more water because they are drying out quicker, and the weeds have begun to take over since it’s been so difficult to get out in the hot sun and spend time in the garden.

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Why Raw Milk and Old Silvana Creamery Tour

I feel like my family has been on this ever evolving journey over the last few years trying to provide as much food off of our land as we can, eat food the way it was meant to be eaten and move away from processed foods, but for some reason one thing that never really occurred to me was to drink raw milk. We’ve been drinking mostly organic milk for awhile, but raw milk isn’t really something that’s readily available in most grocery stores. I actually remember my first attempt at making my own butter, it was an epic fail because I didn’t realize until the cream didn’t turn that I had bought ultra-pasteurized cream. From everything I have read raw milk is the best for making butter, pasteurized will work, but ultra-pasteurized won’t.

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