Using rendered lard and active sourdough starter offers a unique solution that delivers a flaky, tender, and flavorful crust every time. This recipe combines traditional fat with the natural fermentation of sourdough to elevate your pies to a new level.

There’s something deeply satisfying about turning humble ingredients into something extraordinary—and rendering lard is one of those timeless kitchen alchemies. Whether you’re baking flaky pie crusts, frying up golden potatoes, or crafting your own soaps and salves, lard is a pantry powerhouse with deep roots in farm tradition.

Made with rustic sourdough bread, garden-grown aromatics, and slow-roasted flavor, this stuffing brings comfort and character to any Thanksgiving spread. Whether you're hosting the whole family or contributing a dish to a potluck, this recipe is a celebration of tradition, texture, and the kind of food that feels like home. 

Fall brings more than just cozy sweaters and apple butter—it brings the start of cold and flu season. Here’s what we recommend including in your fall wellness kit—tailored for families who value natural care and practical routines.

There’s no better time to talk about one of our favorite cold-weather traditions: sourdough baking! Sourdough bread is naturally leavened using wild yeast and beneficial bacteria. That slow fermentation process unlocks a host of benefits.

Made with nothing more than apple leftovers, water, and a spoonful of sugar, this slow-fermented vinegar is a true homestead workhorse. Apple scrap vinegar is a safe, non-toxic staple for the home, garden, and barnyard alike.