This week on the homestead we are sharing how we got our start homesteading, many years ago! We whipped up some of our favorite salmon dip, filled up on water at the spring, and headed to town to pick up the mail.
Thank you for following along on our journey on the Last Frontier!
-Dennis, Amy & Lena
filmed at our cabin on the fringes of the wilderness
HOMESTEAD RECIPES
Salmon Dip
-1 fillet
-1 block cream cheese, sour cream, yogurt, and or mayonnaise
-2 tbsp dill
-1 tbsp onion powder
-salt and pepper to taste
Cook salmon, break up, and mix with remaining ingredients.
Olive & Sundried Tomato Sourdough
1/2 C active starter
1/2-1C water
2 tsp unrefined salt
4 C flour
olives & sundried tomatoes
1) Mix starter, flour, water, and salt. Add flour and stir until a shaggy dough forms. Let ferment 1.5 hrs and do 2-3 stretch and folds over 4-5 hours. Fold in olives and tomatoes. Shape your ball, and let rise another 1-1.5 hours. Bake covered at 450 in a hot dutch oven for 20-25 minutes, and uncovered another 20 min or until golden.