Voluntary Acres

Voluntary Acres Our fun little horticulture and cuniculture journey.

10/18/2022

Momma Bass' Chicken and Gnocchi Soup
*Makes PLENTY for a family of five*

Ingredients:
Half a bone-in chicken (farm raised is best!)
8-10 mid-size fresh garlic cloves
Full sprig of Sage
Small handful of Rosemary
Small handful of Thyme
Tsp Turmeric
Pink salt to taste
Cracked pepper to taste
One celery heart (chopped)
Half pound of carrots (chopped)
Two medium yellow onions (cut up however you like)
Two cups collard greens chopped and de-stemmed(you can use spinach as well)
Two packages of your favorite gnocchi (about 2lbs)

Directions:
>In a soup pot, cover chicken with water. Add herbs and spices. Cover and cook for one hour.
>Remove chicken. Debone and set chicken aside.
>Place chicken bones and 1tsp apple cider vinegar back into pot for one hour at a rolling boil. Make sure to cover with a lid.
>Pour broth through a strainer. Retain broth. Discard bones and herbs.
>Return broth to soup pot and add vegetables and collard greens. Cover and simmer for 30 minutes.
>Add chicken and gnocchi to pot. Cover and simmer for 20 minutes.

Serve with fresh dipping bread (we reccomend Garlic focaccia bread, handmade by HGR Catering Mrs. Klos' Castle).

Enjoy!!!

As many of you know, we raised our own meat chickens this year and they DID NOT Disappoint! This dish we are eating tonight is some of the tastiest meat we have had in a very long time. Highly recommend raising your own meat birds!!!

*note: I never measure herbs and spices. I add them until my ancestors whisper "enough child". So, have fun with it and make it your own. ❤️

Venison sausage patties YOUR KIDS WILL EAT!Perfect for family breakfast time. Pair with home-made bread, home grown pota...
10/17/2022

Venison sausage patties YOUR KIDS WILL EAT!

Perfect for family breakfast time. Pair with home-made bread, home grown potatoes, and farm fresh eggs!

Ingredients:
>6 pounds ground venison
>2 pounds ground pork belly (or a fatty cut)
>¼ cup sugar-based curing mixture (such as Morton Tender Quick)
>¼ cup packed brown sugar
>3 tablespoons dried sage
>1 tablespoon crushed red pepper flakes
>1 tablespoon fresh-ground black pepper

Directions
Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.
Divide into your family's size portion and freeze. Tip: laying the sausages in one layer and freezing flat will decrease thaw time and can be cooked from a frozen state, if preferred.

Happy munching, y'all!

Here in Southeast Michigan, it's going to snow next week.We clipped a lot of our remaining summer veggies and fruits thi...
10/15/2022

Here in Southeast Michigan, it's going to snow next week.

We clipped a lot of our remaining summer veggies and fruits this week.

Thought this was fitting to share. Let the bees and fireflies sleep. 🐝❤️

10/09/2022

I remember when I first started Canning and saw this.

I was so fascinated by the simple fact that the contents inside the jars would continue to boil, even after being removed from the canner.

I still am fascinated by it, and I holler to the kids "Come look at this!". And then I ask them "Why do you think they are doing this?".

Do you know why the liquid inside does this?

~Christie

10/02/2022

We made beef and bean soup last night.
Canned a gallon and a half.

Leftovers went to the pups!
Beef fat and soup with bread chunks to soak it up.

Do you think they were happy?

Side note: happy they sleep with the kids and not us. 🤣🙊

Brussel sprouts!!!Nothing beats Brussel sprouts, fresh from the stalk.Thanks to the hard efforts of little miss Annabell...
10/02/2022

Brussel sprouts!!!

Nothing beats Brussel sprouts, fresh from the stalk.

Thanks to the hard efforts of little miss Annabelle, for supper, we will be eating these wonderful delights wrapped in bacon!

Super easy recipe!

You need:
Brussel sprouts
Bacon
Brown sugar
Salt
Pepper

How:
>Preheat oven to 400° F.

>Rinse the brussels sprouts, remove any damaged outer leaves, trim the bottoms if necessary. Set aside.

>Lay the bacon out in strips on a rimmed baking sheet (lining with parchment paper makes cleanup so much easier and prevents sticking).

>Spoon brown sugar evenly over each strip, using the back of the spoon to spread it the entire length of the bacon. Use a little, or use a lot. It's up to you.

>Drop a brussel sprout at one end of each strip, then carefully roll the bacon around the sprout. Secure it with a toothpick, or place the open end down on the pan.

>Salt and pepper to taste.

>Bake at 400°F 30-35 minutes, flipping halfway through (or until bacon is crispy and sprouts are tender).

Want to crank up the flavor? Serve with a side of real maple syrup or honey and dip, dip, dip. 😋

Enjoy!!!!!

Entering day two of the grape juice Canning saga.Completed NINETEEN half gallon jars yesterday.And we're halfway done.*c...
09/20/2022

Entering day two of the grape juice Canning saga.

Completed NINETEEN half gallon jars yesterday.

And we're halfway done.

*coffee cheers*

What are YOU preserving this week?

It's gonna be a rainy, yet busy day over here.Four more bushels of concord grapes to process into juice.Some of that jui...
09/19/2022

It's gonna be a rainy, yet busy day over here.

Four more bushels of concord grapes to process into juice.

Some of that juice will become jelly. The rest will be canned for long-term storage...

If our Littles don't blast through it first.

Happy Monday, y'all!

09/18/2022

Annabelle and I are relaxing in the kitchen sorting grapes for canned grape juice.

What are you doing this fine Sunday afternoon?

Recipe will be posted at www.voluntaryacres.weebly.com tomorrow morning.

*I do not own the rights to this Muppets song*

Be safe out there, y'all!
09/09/2022

Be safe out there, y'all!

We have some extra space in the allium garden area and decided to plant some fun varieties alongside our native seed oni...
09/06/2022

We have some extra space in the allium garden area and decided to plant some fun varieties alongside our native seed onions and garlic.

Most of what we are planting is from heirloom seed or bulb that was grown locally and proven to thrive in our area. But it's nice to have a little fun, too.

Up on deck, we have the Egyptian Walking Onion, Tree Onion, or Allium proliferum. Shown in the first two pics.

Unlike most onions, these can proliferate from the top, called top setting. The plant sends out flowers that turn to seed onion. As it gets heavy, the flower stalk tips over to the ground and plants the new onions. This is where it gets its name, as it "walks" along your garden.

These will be contained withing a raised bed so they don't become an out of control nuisance. But we are pretty excited to plant these, watch them do their thing, take pictures and notes, and share the journey with you.

The other thing we are planting is the Red Beard Bunching Onion. Or Japanese Bunching Onion. A perennial with a stronger flavor than your typical bunching onion.

As these types of onions love cooler weather, they should do nicely and are known to continue growing, even when covered in snow.

And they're beautiful!!!

Some will be allowed to seed, some will be topped as needed, and some will be harvested in the colder months, as we are in zone 6 and do get frozen ground in the winter months.

Seeds should arrive by Friday, so keep an eye open as we keep you updated on their progress.

What kind of "fun" things are you planting in your late garden?

09/02/2022

This morning I was asked "What do I need to start homesteading?

I chuckled, because there is only ONE correct answer.

1.) Determination and a love for adventure.
2.) A dog and maybe some chickens or rabbits.
3.) The ability to laugh at, and learn from, your mistakes.

That's it. ❤️

~Christie

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Casco, MI
Casco, MI
48064

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