So how are our gardens doing? I am going to post some survival garden videos and start going over what my top survival crops are. I thought I should then ask what are your top 3 crops to grow to get you through winter? Mine are Squash, potatoes, and tomatoes as they make up a majority of what I preserve.

Well, it’s been a minute since I was in here last. We got our corn and squash in again. The rabbits have been getting us. Anyways we put these little cages around all the new spots where we put seeds in. We got tomato 🍅 plants: red beefsteaks, pink brandywine, & black prince. The black prince is suppose to have a slight purple tint color to the skins and the meat part of the tomatoes. Next will be beets and replace one cherry tree that a deer ate last year. We used miracle grow soil for where the seeds go so it’s not hard for them to push thru my dirt.

Hi everyone, we have a tone of new comers here and I've been absent. I want you all to know that I will be returning this week, I've been really busy with some big markest I did and working off the farm. I'm taking this entire next week off so I can focus on the farm and my social media. Please if you haven't introduce yourselves and your new please do, feel free to share where your at in the journey and please ask any questions or voice any concerns you'd have in the questions section as I will be looking there daily. I have actually turned on notifications for this app, I try not to do that, so I don't forget about it.

This is one of those cozy meals that feels fancy… but is actually simple to make and perfect for using up pantry + garden ingredients. Ingredients: • 2 tbsp oil • 1/2 large sweet onion (diced) • 1/4 cup flour • 1 tsp onion powder • 1 tsp garlic powder • 1 tsp paprika • 1/2 tsp salt • Pepper to taste • 1–2 tsp Dijon mustard • 2 cups stock (I use chicken) • 2 cups milk or heavy cream • 1 cup pumpkin puree • 1 cup shredded cheddar cheese • 1/2 cup havarti • 2 tbsp cream cheese Topping: • 6 slices havarti • 1 cup panko breadcrumbs • 1/2 cup parmesan cheese • 2 tbsp melted butter Directions: 1. Cook pasta in salted water and set aside. 2. In a large pan, heat oil and sauté diced onion until soft. 3. Stir in flour and cook for 1–2 minutes to form a roux. 4. Add spices, Dijon, and slowly whisk in stock and milk. 5. Stir in pumpkin puree and let it thicken. 6. Add cheddar, havarti, and cream cheese—mix until smooth. 7. Combine sauce with cooked pasta and transfer to a baking dish. 8. Top with havarti slices. 9. Mix breadcrumbs, parmesan, and melted butter—sprinkle on top. 10. Bake at 375°F until bubbly and golden. Real food. Simple ingredients. This is the kind of meal that fills your pantry *and* your table. Would you try pumpkin in your mac & cheese… or is that a hard no?