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In these episodes, Brandon and Lauren talk about their own kitchen principles and habits.  They describe how these habits have come along slowly; but that since before they were married, and to this day, they have always cooked and eaten all three meals together as a family.   They describe mealtimes as anchors to their day — “like monastery bells ringing us in”.

Learn what a typical breakfast, lunch, dinner, and snack-time looks like for the family, and how they build their menu around what is seasonally available to create nutritious, economical meals for their large, growing, energetic family.

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Part 1 Show Notes:

  • Should I butcher a young boar?, 7:47
  • Our household culinary principles and habits, 12:14
    • They’ve come along slowly, 16:13
    • Cooking and eating together, 16:55
  • Developing habit in your home culinary journey, 22:28
  • Essential components of our kitchen economy, 32:16
    • Breakfast, 54:32

Continued in Part 2…..

Part 2 Show Notes:

    • Breakfast continued….
      • butter and salt, 1:03
    • Lunch, 14:22
    • Dinner, 17:04
      • Misc
        • Broth and confit, 24:11
        • Fermented vegetables and “Eat All Greens” 32:24
        • Cured Meat, 34:37
    • Snacktime, 37:44
  • Hospitality, 45:26
  • Working with what we have on hand seasonally, 54:36

Links for Episode 49:

Links for Episode 50:

 

 

 

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