The Radical Homemaker

Warning: Blending authenticity with joy may arouse contempt.

Buckwheat-Lard Pancakes

Did that get your attention??? Pancakes are a rare treat in our house, but the morning after the West Fulton Turkey Supper, we pulled out all the stops in celebration.  And while it is historically understood ’round these parts that buckwheat makes the BEST pancakes (and hey!  It’s gluten free!), it has long been forgotten that […]

Samhain Stew

A version of this recipe originally appeared in Long Way on a Little, but in recent years it has evolved in our house to this new iteration, Sahmain Stew, where we’ve taken on the tradition of making it once per year with  broth and stew meat from all the animals we raise on the farm (but […]

Great Stew: Anyone Can Make it

Very often, the simplest dishes I prepare are the ones that receive the most comments.  A friend dropped in the other day to retrieve her daughter from a play date.  She sat down at the kitchen table and as we chattered away, I set a bowl of stew in front of her. She picked up […]

Lemon Chicken (or Turkey) Salad with Braised Sweet Peppers

This salad turns leftover chicken into a colorful palette of late summer colors. While the recipe suggests that you serve it warm, it is also terrific picnic farele. Serves 6 1 clove crushed garlic 1 tablespoon lemon zest 2 tablespoons chopped fresh parsley (or 2 teaspoons dried) ½ cup olive oil 2–3 cups diced cooked […]

Curried Goat (or Lamb)

Adapted from the new edition of The Grassfed Gourmet (available here), this is a simple curry like none you’ve ever tasted, with seasonings reminiscent of exotic African flavors. SHOWCASE • ON A BUDGET SERVES 3 TO 4 2-4 tablespoons lard, butter or tallow 2 pounds goat stewing meat or kabobs (lamb will also work) Salt and […]

Butterflied High-Roast Chicken with Crispy Potatoes

The new edition of The Grassfed Gourmet Cookbook is nearly finished!  We hope to have copies available for sale by the end of the month.  To celebrate, here’s one of the recipes.   Maryellen Driscoll, Free Bird Farm, New York Maryellen writes: “This chicken is roasted at a high temperature, which normally creates a lot […]

The 6 (or 7 or 8) pound lasagna

I don’t cook grains very often in our house.  We don’t do much pasteurized cheese anymore, either. But when Ula pointed to some rice lasagna noodles in the grocery store a few weeks ago and asked me to tell her what they were and how they were used, I couldn’t resist.  I mean, there was all […]

Slow Cooked Beef Chuck with Caramelized Onions

I love the slow cooker, but I often feel it is misused when a piece of beautiful meat is tossed inside, and then smothered with a half gallon of cooking liquid.  In my opinion, the liquid dilutes the flavor and dries the meat by drawing the best the cut has to offer out of it.  That said, […]

Tamari-Ginger Shaved Steaks

Shaved steaks, also called “sandwich steaks,” are extremely thin slices of meat that your butcher cuts from the top, bottom and eye round with a rotary meat slicer. They are often used for Philly cheese steak sandwiches, but here they take a fabulous Asian twist that is one of my kids’ favorite dishes. Once marinated, […]