My husband and I have always known that we could significantly improve our egg production if we would feed highly processed organic layer feed to our laying hens. There are several reasons we want to avoid this feed. A few of these are that the cost is significantly higher, there are always synthetic vitamins added, it doesn’t produce flavorful eggs, I can’t find a local source, and it’s not as natural (just look at the color).

In the last couple years, I have seen a lot of excitement over the idea of making butter by shaking cream in a jar until it turns to butter. While that will produce butter and might be fun for the first few minutes, I would probably only do it once (if I even finished the first time). Let’s be real, that would be a lot of work and take a lot of time! I’m so thankful for modern technology that allows us to put good quality food on the table without so much physical labor and time. While I love physical work, I also enjoy accomplishing a lot of tasks in a day, and I that’s why I love making butter with my Bosch mixer. It’s quick and easy.

Did you know there is a significant increase in the risk of bacteria invading eggs when they are washed? You would think the opposite would be true. People have asked me how our eggs that we sell are so clean when we don’t wash them with water, and I thought I would explain our routine and what we have learned about producing safe eggs.

Hey Friends! We have had a lot of people reach out to us over the years about sharing our homesteading skills. We are hoping to share more of what we are doing this year, Lord willing and as time allows. We are certainly not experts, but we have learned a lot through our mistakes. Hopefully you can learn from us, so you don’t have to make them.

Since we make almost all of our food from scratch, we go through a lot of salt! To save money I started buying our salt by the 25-pound bag. This bag lasts about 4 to 6 months in our large family. Salt will not go bad, but over time it can collect moisture (especially if it’s not stored properly) and may get clumps in it. This is why a lot of companies add unnatural anti-caking agents to their salt. One of the reasons we use Redmond’s, Celtic, or Himalayan salt is because they don’t add anticaking agents.