This past Sunday I spent my time as a domestic diva. When you’re urban homesteading and working full time, the weekend is pretty much your only time to accomplish anything substantial. Here’s what I worked on this weekend.
Whole wheat and olive oil bread made with the 5 Minutes a Day method
Pesto made with homegrown garlic and basil
Chopping homegrown garlic and shredding Parmesan for pesto
Picked Purple Cherokees, sungold cherries and Romas
Feeding the worms and giving them fresh (phone book) bedding
5 Minute Bread rising and freezer jam gelling
All jarred up and ready to freeze
Making peach freezer jam with local peaches3 Responses to “A Sunday on the urban homestead”
Popular Posts
About the Homestead
CoMo Homestead is Annette and Charlie's story of urban homesteading in Columbia, Missouri. We’re living a more healthy and self-sufficient lifestyle by growing as much of our own food as possible.
More »© 2017 CoMo Homestead. All Rights Reserved. |
Designed by 
Wow, Annette, that bread looks amazing. I’m not familiar with the “5 Minute a Day method.” Can you elaborate? – Carrie
Yeah! It’s based on a book, Healthy Bread in 5 Minutes a Day – which itself is based on the original book, Artisan Bread in 5 Minutes a Day. I just learned about it recently and checked out the book from the library. It basically works on the idea of making a big batch up front, then refrigerating the dough and pulling some out to bake whenever you need it. You can find more information here: http://www.artisanbreadinfive.com/
Thanks so much. That sounds awesome! I just put a request in for it at our library. I’m second on the list, so it will be a few weeks, but I’m really looking forward to getting it. Thanks! – Carrie