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Food For Life Garden Update!

Inspiration Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” ​– Lauren DeStefano

October is ending and we've had our first light frost here in my corner of Missouri. And with it came frigid winds and rain. It happened so fast. I was not even prepared for the frost, because it had been so nice and warm still and suddenly, one windy night and, boom.

And while it didn't do much damage yet, it reminded me to hurry to get my harvesting wrapped up before it would be too late. Some greens, lots of peppers still, and some green tomatoes that will hopefully ripen indoors. I still have some sweet potatoes to dig up and Irish potatoes too. They are pretty snug in the ground still, but they don't like to get too cold.

And with the cold weather moving in, I had to get my woodpile stocked. It's been pretty chilly in my yurt and with the rainy weather, a wood fire is essential to keep the interior dry.

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My new flock of home-hatched American Bresse Chickens is thriving. They are busy scratching for bugs around my yurt and in the food forest behind it. The roosters are practicing crowing and it's so cute to hear their little attempts that are starting to resemble a choked off crow. It's cute till they get good at it. Then they'll wake me up very early in the morning, lol.

This week, the pigs escaped from their pen. With the dry weather we've been having, the electric fence was not doing its job and they figured it out. So I had to keep chasing them out of my garden. And while exploring, they found a few of my sweet potato patches and dug a huge crater right in the middle of my little food forest, harvesting my best patch. Dang. I was gonna share, but not like this!

Anyway, such is life on the farm and this is some stuff that can happen. It reminds me how years ago in Washington, my neighbor's cows escaped and in one night trampled and devoured my entire large cornfield with beautiful corn, ripe for the picking.

This past week was such a crazy week, just one thing after another. I ended up building a temporary pen for the pigs out of cattle panels and I'll have to redo the electric fence a little differently so it will work again and add some more grounding rods.

Oh, by the way, getting t-posts into the ground is a major struggle here in Southern Missouri. I think anyone that lives in the Ozarks can probably nod their head in agreement. About 19 out of 20 tries I hit rock. The posts either don't go in at all or they turn when they encounter a rock and end up facing the wrong way, and they never go in straight. I'm glad to have my gas-powered pounder to help out sometimes. That thing is soo heavy though, it's a bit of a pain to use. But it does help.

But enough of my chatter.

So what to do in the garden now? Well, be sure to plant your garlic! I was just talking to a local person here who insisted that the garlic needs to be planted on October 26th. Why? She had no idea. She read it somewhere.

Well, the best tip for when to plant garlic, that I ever received was from a CSA farmer in Washington who told me to plant the garlic after the first light frost, when the air has that certain feel of change. When you can tell it's not going to be balmy anymore. She couldn't quite explain it, and neither can I, but she told me "you'll know, you can just tell when that change of season is in the air", and she's right. I have that feeling right now, and so I'll be planting my garlic within the next week. Hmmm, wait, today is the 26th, wow, right on!

If you want to plant garlic, go to my garlic page to find out all about Growing Garlic and get my best tips for success and big garlic bulbs next summer. You'll find everything there from sourcing, to prepping, planting and all the way to harvesting and storing your garlic.

Cabbage: If you are blessed with lots of cabbage to store from your garden this year, keep it in the crisper drawer of your fridge inside an open plastic bag or vegetable storage bag. It can keep for up to 2 months, and, if it is a winter storage type, up to 6 months. You can also keep it in a cool, humid root cellar for a few months in most cases. Keep all the leaves on it for storing!

In the old days, for longer storage, cabbage was salted and made into Sauerkraut to preserve it. It will stay good for at least a year. I recently ate some that was 2 years old and it was delicious! Salt packing will induce fermentation and that makes your cabbage even healthier by making it more nutritious, adding probiotics, and increasing bioavailability of those nutrients. Plus it supports a healthy gut and a strong immune system. It's a win-win-win!

Here is a jazzed up version of sauerkraut, Fermented Coleslaw With Root Vegetables, that I recommend for serving with Holiday meals. It looks stunning and it will help with digestion when eaten with rich meals. Plus, it's loaded with antioxidants and immune boosting properties. And it can be made months ahead. Make it now, it takes just a few minutes. Keep it in a corner to ferment for a few weeks and then just stick it into the refrigerator or your cellar and it's ready to serve for Thanksgiving or Christmas. But it's really good any time and it's so delicious, you'll want to make extra.

And autumn means baking season. I was busy in my "kitchen" making some traditional German Christmas cookies, and posted the recipes for you on my website. More about it below, but do check out my Zimtsterne and Vanillekipferl. These are two of my favorites and both have a long tradition in German Christmas baking. They are a must-have on our family's cookie plates. Stay tuned for more Christmas baking in the coming months!

Do you love sourdough bread? How would you like to make your own delicious and healthy sourdough breads and a sourdough starter from scratch? I have more sourdough recipes coming, but for now, try my super easy, no-knead, every day Kamut Sourdough Bread and learn about using ancient grains, baking with sourdough, and making a simple bread with no yeast from scratch with homemade Sourdough Starter.

For the Holidays: I've dressed up the traditional cranberry sauce a bit and I think you'll love this recipe. And you can even turn it into a delicious dessert with an easy homemade Panna Cotta. Read more about Panna Cotta and my delicious Cranberry Orange Sauce And Salad below.

And if you want to make the best Flaky Pie Crust for all your holiday pies you must try my recipe. It really works!

Breakfast: If you like a healthy breakfast this fall to start your day off right, you'll love my Pumpkin Apple Breakfast Muffins that are full of fall flavors. Read more below! And if you haven't yet, check out my Dutch Baby Recipe while you're there.

Here are some more favorite fall recipes:

Sweet Potato Bread

Sourdough Pumpkin Cake With Apple And Ginger Streusel

Cranberry Apple Crisp

Apple Pie Cheesecake

Zwiebelkuchen, a Southern German onion and bacon pie.

Mushroom risotto

Mushroom chowder

And do grab these delicious appetizer recipes for game days, holiday parties, potlucks, or just for snacks or lunches. Visit the blog to make Jalapeno Pie and Jalapeño Popper Mini Quiches.

Prepare For Cold And Flu Season:

Ferment some garlic with honey. Find out the benefits, how it can help you, and get the recipe for Fermented Garlic And Honey here. And for a soothing throat syrup try this delicious Ginger Honey. Both of these will take a few weeks to infuse. Be sure to start now to have them ready when you need them.

Immune Support: Vitamins in fruits and vegetables, and probiotic foods or drinks are great for immune support. Check out my section on Fermenting to learn how to ferment all sorts of vegetables and more.

And there are probiotic, immune boosting fizzy drinks you can make from scratch in my Beverages section as well as Switchel, which is great when you need to replenish lost fluids and electrolytes due to workouts, hiking or skiing, or from being sick with a flu.

And don't forget to make your Fire Cider this year. When it's done, take a spoonful each day for ongoing immune support and to support recovery when you do get sick.

Cultured dairy is great for gut health and a healthy gut is a requirement for a healthy immune system. I have a good selection of easy to make cheeses for you in the Cheesemaking category.

Garlic: And if you're not allergic to garlic, you could try to eat a little fresh garlic every day. I love to finely chop a clove of garlic and sprinkle it over my dinner as a seasoning. Garlic is a powerhouse for health and immune support.

Horseradish: If you can get organic horseradish, make prepared horseradish or a horseradish tincuture so you have it handy when horseradish is out of season or unavailable. I live in a food dessert and getting my hands on horseradish normally requires mail-ordering it from Azure Standard. I did plant some this year and hopefully it will be ready for harvesting next fall. It is also a part of fire cider. Horseradish root is harvested in the fall and winter and you might be able to get some locally in the coming months. Read about all the benefits of horseradish and keep some prepared horseradish and tincture on hand for sinus and congestion relief.

More Garden Tips:

Cover your garden beds with mulch. Fallen leaves are great for this and very nourishing. Be sure to use leaves from unsprayed trees and it's best to run over them with a lawn mower first to chop them up or they might make mats that water can't penetrate.

Don't forget to Make Compost to nourish and refresh your soil this fall! You can make great compost in just 3 weeks, and use it in your garden this fall to promote healthy soil life, to keep those important soil critters fed throughout winter and to keep your garden beds covered. It does not need to be finished if you add it in the fall. In fact you can layer some materials right on your garden bed to compost there over winter and have your soil ready to plant in in the spring. And for alternatives to a compost pile, learn about many different Ways To Compost!

​GET YOUR SEEDS HERE! True Leaf Market has many vegetable varieties, as well as a big selection on herbs! Plus, they offer Free Shipping over $75.-. So get your seeds before they sell out or it's too late to plant!

Your source for information about gardening, planting a food forest, permaculture, farming with animals, growing meat, and milking goats. Learn about making cheese and sourdough bread, preserving your harvest, traditional homestead recipes, off-grid living and more! Visit foodforlifegarden.com

New On The Blog

Vanillekipferl – Delicate Almond & Vanilla Crescent Moon Shortbread Cookies

These Vanillekipferl cookies are tightly connected with my memories of Christmas and Advent celebrations from growing up in Germany. To serve a German cookie platter with Vanillekipferl missing is simply unthinkable to me. And rightly so, they are just utterly delectable. Tender, sweet, nutty and distinctly shaped, these cookies deserve a prominent place on any holiday dessert table. And while we only had them for Christmas, they are enjoyed by many as teatime or afternoon coffee treats throughout the year.

You just have to try these to appreciate them. They are simple and easy to make and so very scrumptious. Hey, why not grab a few ingredients and a mixing bowl and try these fantastic Vanillekipferl today for coffee break!

Vanillekipferl Cookies (Vanilla Almond Shortbread Crescents)

Zimtsterne (Cinnamon Stars), Easy German Christmas Cookies

German Zimtsterne, or cinnamon stars, are fantastic chewy cookies made entirely with nut meal, no flour at all. A generous helping of cinnamon adds the seasoning they are named after and they are held together with a sweet meringue fluff. I’m providing a healthier version but there are notes on how to make my family’s traditional recipe.

These are so easy and quick to make. The only thing that takes a bit of time is adding the frosting. But if you employ your kids, that part should be quick work too. They’ll love it! But you might want to make a little extra meringue for the finger licking part. Why not try these today. By the way, these Cinnamon Stars taste even better after several days and are great for making ahead.

Zimtsterne (Cinnamon Stars) Recipe

Easy Probiotic Panna Cotta Recipe With Berry Sauce

Panna Cotta is a classic Italian recipe that is normally made with cooked cream and gelatin. I wanted to turn this delicious dish into a Christmas dessert. But because I feel passionate about probiotic foods and healthier eating, I decided to make this with cultured cream and sweeten it with raw honey. It’s perfect for so many occasions with the simple raw berry sauce recipe provided, or with Cranberry Orange Sauce for the Holidays.

This dessert is silky, rich, and very adaptable to use with so many toppings and sauces, as well as occasions. Change your toppings to make it festive for Christmas, Valentine’s Day, Fourth of July, Easter, harvest festivals, birthdays or a summer picnic. You could even just serve it any time with maple syrup or honey drizzled over it for a delicious little snack. Or make easy party desserts in a glass or cup. Use frozen berries for the sauce now, or fresh ones during berry season. You’ll love how quick and easy this Panna Cotta comes together and it’s great to make ahead too.

Probiotic Panna Cotta Recipe With Fresh Raspberry Sauce

Healthy Cranberry Orange Sauce Or Salad With Beef Gelatin

I always loved homemade cranberry sauce, but wanted to up the ante a bit and came up with this Cranberry Orange Sauce recipe that really hits the mark. It’s hand’s down the best holiday side dish. The thick sauce is perfect with your roast dinner, but it’s so delicious too as a dessert served with my decadent, creamy Probiotic Panna Cotta and you'll discover many other uses on the blog. Plus, it can be made ahead several days.

And really, Holiday dinners do not need to bust your health goals, this dish is loaded with antioxidants and anti-inflammatory ingredients like apples, oranges, raisins, hibiscus tea, beef gelatin, and spices. And it’s gently sweetened with raw honey.

You can also make it a little more firm so it congeals in a mold and can be served as a super pretty and festive looking salad or side dish. It will sure make a perfect partner to Turkey, Ham, and company. So let’s make this beautiful, super-healthy, and incredibly delicious holiday Cranberry Orange Sauce Or Salad!

Holiday Cranberry Orange Sauce Or Salad Recipe

Healthy Sourdough Pumpkin Apple Muffins With Ginger & Streusel

Try these delicious Pumpkin Apple Breakfast Muffins that will satisfy your sweet cravings and your appetite with wholesome goodness that works for your health, not against it. And healthy can be delicious and flavorful! If you like to make each bite count for nourishment but like to have a bit of sweet and something that feels like a treat, these are for you.

And they are easy to take along if you’re a busy family. Make these ahead and long-ferment them for up to 4 days for increased health benefits. And you can bake and freeze these Pumpkin Apple Muffins for your busiest days and know that you’re prepared when your loved ones come in hungry from a hard day of play or work and you’ll want something wholesome and healthy for them.

Wholesome Sourdough Pumpkin Apple Breakfast Muffins

New Freebies Alert!

I've uploaded a few new freebies for you! Check them out. 27 printable Holiday gift tags and a wall chart with companion plant ideas for your food forest. Click here for your Freebie Library Pass where you can access all my freebies.

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