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During his junior year at Cornell, Brian Nicholson had what he considers to be the toughest conversation he’s ever had with his father, Joseph: Brian told him that he would never, ever return to work on the family farm, which happened to be Red Jacket Orchards.
When you read The Backyard Homestead Book of Kitchen Know-How by Andrea Chesman, a few things become apparent quite immediately: 1) This woman knows what she’s talking about; 2) Homesteading is a lot of work; and 3) This is the only book I’ll ever need, maybe ever again.
Like a lot of couples who work long hours, Rick and Laura Pedersen appreciate home-cooked meals at the end of a busy day, but time is not always on their side. Even though the couple’s Seneca Castle farm business cultivates hundreds of acres of vegetable crops, they sometimes rely on Blue Apron, the national meal kit service that ships pre-measured ingredients, to get work-night dinners on the table at a reasonable hour.