Send us Fan Mail A two-week break turns into a full-on homestead sprint, and we’re laying it all on the table, what’s working, what’s late, and what we’re learning the hard way. I share the real rhythm behind farm life in Tennessee right now: chicken processing with our first batch of birds, rabbits and breeding decisions, and why genetics can be both practical and weirdly exciting when you’re trying to build a healthier, more productive herd over time. Then I tell you about the wild commitment I made after saying I’d “take the year off”: a Thursday night sunset farmers market on our working farm for eight straight weeks. The goal isn’t profit, it’s community. We’ve got 22 vendors, food trucks, music, and weekly educational demonstrations like a biochar demo focused on regenerative farming, soil health, and orchard care. If you’ve ever wished farmers markets felt more connected and less political, this idea is for you. We also hit a big dairy surprise: an unexpected calving and the scramble to make sure the calf gets what she needs, including colostrum and a simple mineral support protocol. I talk through A2A2, disease-free goals, “gallons per hoof,” and why I’m adding a proven Jersey Guernsey cross producer to improve output without turning this place into a commercial dairy. To close, I give you an easy path into from-scratch cooking with quick wins like immersion blender mayo, Instant Pot drinkable yogurt, and DIY spice blends, plus what I’m learning from an entrepreneur-focused ChatGPT class. Subscribe for more real-food, natural living, and homestead systems, then share this with a friend and leave a review. What’s the one skill you’ll start this week? My Mayonnaise Recipe: 🌿 Dawn's Homemade Mayonnaise (Liquid Coconut Oil Version)Ingredients 1 egg 1 tablespoon + 1 teaspoon white vinegar 2 teaspoons apple cider vinegar 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon salt Tiny pinch paprika ¼ teaspoon onion powder ¼ teaspoon garlic powder 1 cup liquid coconut oil Directions Add the egg, vinegars, lemon juice, Dijon mustard, salt, paprika, onion powder, and garlic powder to a wide-mouth mason jar or mixing container. Pour the liquid coconut oil on top. Place an immersion blender on the bottom of the jar. Blend without moving the blender for about 15–20 seconds until the mixture begins to emulsify. Slowly raise the blender to incorporate the remaining oil. Blend until thick and creamy. Refrigerate. Notes The coconut oil should be liquid but not hot. Because it contains coconut oil, it will firm up more in the refrigerator than mayonnaise made with seed oils. The flavor is mild, especially with refined liquid coconut oil. Keeps about 1 week in the refrigerator. Would you like the version scaled up for a quart-sized batch for your farm kitchen, or do you prefer keeping it in the single-cup-oil batch? Yogurt: Make 1 gallon of Bulgarian Yogurt in the InstaPot by adding 1 gallon of skim or whole milk and 1/4 cup of yogurt culture. Come back after 24 hours. Drinkable Yogurt: Add 1 cup raw organic sugar, 1 T. vanilla extract, 1 cup frozen organic fruit, and the rest of the blender fill with yogurt. Blend on smoothie setting. 🌮 Simple Taco Seasoning 2 tablespoons chili powder 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon oregano 1 teaspoon sea salt ½ teaspoon black pepper ¼ teaspoon cayenne pepper (optional) Directions Mix together and store in an airtight spice jar. Use Approximately 2 tablespoons per pound of ground meat.Support the show TheGorhamHomestead.com
