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Chicken Salad is a summer favourite. Spice yours up with some curry powder and a little yogurt. Our editor, Carla Tilghman, enjoys making this light curry chicken salad for the next day’s lunch. Letting the salad rest in the fridge overnight allows all the flavours to meld nicely. Curry Chicken Salad Prep time: 15 minutes (if […]Read more »
Our editor, Carla Tilghman, makes this recipe year-round for her family and friends. An easy and delicious egg recipe that works for breakfast, lunch or dinner. Stracciatella is a diminutive of the Italian verb stracciare (“to shred”) and means “little shred” or “rags” — describing how you’ll stir the egg into the broth. A spicy […]Read more »
The name breakfast casserole is misleading, don’t you think? I think it’s safe to say that as chicken keepers, we have all tried different kinds of breakfast casserole recipes. After all, it’s a great way to showcase those beautiful farm fresh eggs. Many breakfast casserole recipes use a few eggs at a time, which is […]Read more »
Non-traditional? Yes – partly because I have not an ounce of Italian heritage, and therefore I wouldn’t even presume to know (or understand) all the tricks, pinches of that and dashes of this, that go into the Traditional Easter Bread. And partly because even though this recipe does come from my mother’s stash of recipe […]Read more »
The hens are beginning to lay a few more eggs, but at the same time the shelves in my pantry and freezer are starting to look a little bare. It’s the time of year that I look through my mother’s recipe box for ideas. I know I’ll find something in her Depression/WWII era collection of […]Read more »
This is the time of year I feel time rushing past; do you? It’s a different sort of rushing than happens in the summer and fall, when gardens are producing mountains of beans and squash, the hay needs to be cut and the straw baled (to say nothing of the lawn), the barns and egg […]Read more »
By Shannon Cole of Country Girl In The Village October is one of my favorite months of the year. I love that the hustle and bustle of August and September have started to slow. Harvest time is finishing up, my garden is dormant and school routines have been established. The leaves are changing to […]Read more »
by Jennifer Sartell of Iron Oak Farm Scrambled eggs are a relatively simple meal. If you eat eggs, chances are you’ve had them scrambled. Even the most amateur of cooks can usually master something resembling scrambled eggs right, so why write a post about them? It’s true that when it comes to eggs, scrambled is […]Read more »
by Jennifer Sartell This is a delicious Sunday dinner that fills the home with the mouthwatering smells of garlic, rosemary and onion. A hearty chicken dish with rustic root vegetables that caramelize and meld, to flavor each other and the roasted chicken. Any of the vegetables can be eliminated or changed. I love this particular […]Read more »
Guest post by Pam Baker If you’ve been keeping up with this blog, some of our writers haven’t gotten eggs from their hens. Let me just say, that kind of anticipation is painful. It’s like waiting for Christmas, but you don’t know which day it is. At our place, we have been fortunate and I […]Read more »