My first attempt at bacon was a moderate success, so breakfast was created with all home-raised ingredients!

Farm eggs, pickled homegrown daikon radishes, mizuna greens sautéed in lard from our pigs, as well as bacon from our pigs:

The hot sauce on the second plate (my plate) was also made from homegrown hot peppers.

The only thing we didn’t produce was the turmeric powder I added to the daikon pickles, the pepper and garlic powder I put on the eggs and the seasonings in the bacon.

That means 99.9% of this meal was home-raised.

What a blessing!

We hope to raise some chickens in the spring so we can be even more self-sufficient on meat production. Thanks to our pigs, we no longer have to buy any cooking oil. And thanks to the cows, we don’t have to buy any milk.

Here’s breakfast from a few days ago:

Farm eggs with mustard greens from the garden, homemade hot sauce, fried yams (also ours) and homemade cheese from our own raw cow’s milk.

Right now, we’re also setting up the spring gardens so we have tons of production in 2024.

We build the beds and add manure, lime and other amendments early, so we’re ready to grow when the weather warms up.

What a blessing it is to eat homegrown food. I wish more people would turn away from factory food and embrace growing good things in the soil. No hormones or injections, no GMOS, no pesticides… just honest, real food.

Here’s what we had for dinner the other night:

Home-raised porkchops.

Last night we had steamed mustard and pok choi greens with sesame oil and vinegar, with rice (not ours!) and a smoked pork roast (ours).

Hard to beat!