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?

Hi everyone, I want to let everyone know I've been so busy the last little while. I've been trying to post on here and keep forgetting. I don't knownof anyone has been keeping up with the egg incubation we've been doing? They have hatched and a video for that will be out soon. I am still working on a sourdough masterclass which will eventually be up in the class room. We have a tone of new comers to the community, I will try to organize everyone and give them a welcome soon. How is everyone doing, getting the gardens in? Leave us a comment and show pictures we love seeing them.

Hi Megan or any other homesteaders in the community….my husband just bought a huge bag of beef fat from our local butcher… he wants to make tallow…. I remember when I was young my mom would render the pork fat down for lard… she would do it in the oven on low heat… but for the tallow… we were told to cut it in small pieces and cook it on low on the stove and strain it … we want our own fat for cooking etc… Thank you for any responses…

Ingredients - 1 pie crust (store-bought or homemade) - 5 eggs - 1 cup milk or cream - 1 cup shredded cheese - 4–5 strips bacon, cooked and crumbled - ¼–½ onion, diced - Salt and pepper Instructions 1. Preheat your oven to 375°F (190°C). 2. Cook the bacon over medium heat until crispy. Remove and crumble. In the same pan, sauté the diced onion in a small amount of bacon fat until soft and lightly golden. 3. Mix the Eggs in a bowl, whisk togethe until fully combined. 4. Place your pie crust into a pie dish. Add: - Cooked bacon - Sautéed onions - Shredded cheese Pour the egg mixture evenly over the top 5. Bake for 35–45 minutes, or until the center is just set.(It should have a slight jiggle but not be liquid.) Notes - Do not overbake — this keeps the quiche soft and creamy - Easily adaptable — swap bacon for ham, add vegetables, or change the cheese - Great for using up what you already have in the fridge

Good Morning!! ☀️ happy Thursday! All 13 puppies are thriving! Just an update: we made a homemade puppies milk replacer and it’s working so good and we also know it’s good for them because we know what the ingredients are.