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Farmstead Feast

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Weekend Homesteader

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Farmstead Feast

Farmstead Feast offers delicious, in-season recipes by the author of The Weekend Homesteader.

Did you ever join a CSA and then drown in bushels of kale and sweet potatoes? Or perhaps you're a homesteader who finally plucked up your courage and learned to pluck a chicken...then couldn't figure out how to serve meat that is more flavorful, but also tougher, than grocery-store offerings.

Farmstead recipesPerhaps you'd like to eat seasonally in order to cut back on your carbon footprint or to save some cash. Or maybe you were drawn to homegrown produce after converting over to a paleo diet and learning that cabbages and butternut squash from your garden were easy to substitute into recipes that called for pasta.

No matter where your personal food journey has taken you, Farmstead Feast will introduce you to the ever-changing delicacies of a menu that reflects the uniqueness of each season of the year.

And, in the end, when your family doesn't realize that there's anything special about these recipes other than their splendid flavor...then you've really won the food battle and served a farmstead feast!

Farmstead Feast: WinterFarmstead Feast: Winter --- by Anna Hess

Available on Amazon.

In this winter edition, you'll savor the rich, hearty taste of a venison stew and the sprightly flavor of a raw kale salad, will learn to create your own chicken stock and to turn tough meat into delicious sausage, and will tempt your palate with low- or no-sugar desserts.

"It is refreshing to see a cookbook that is based on real food ingredients that are locally grown, seasonally available, easily accessible, and, by default, nutritious and healthy." --- Amazon Customer

"From the mouth-watering photography to the vivid descriptions of how to prepare each dish, it's clear that Anna and Mark are not just 'not doing without,' they're thriving on a diet that cycles with the seasons." --- Jake

Farmstead Feast: SpringFarmstead Feast: Spring --- by Anna Hess

Available on Amazon.

In this spring edition, you'll learn to wildcraft dandelions and wild garlic, will explore four unique and delicious recipes to use up spring's bountiful eggs, and will follow maple and birch syrup from the tree to the table.

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