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Recipe Box: Blueberry Torte

This recipe is adapted from one I found on the King Arthur website. If you haven’t discovered their site stop by and check it out, they not only sell all sort of wonderful flours and kitchen bakeware but they have so many wonderful recipes!

This is a dense, thin cake, which is wonderful with any of the end of the summer fruits: raspberries, blueberries, plums or a mixture. I’ve made it with plums and it was delicious. Today I used blueberries.

Blueberry Torte

½ cup butter
¾ cup sugar
1 tsp baking powder
¼ tsp salt
2 large eggs
1 tsp vanilla extract
1 cup all purpose flour
2 cups of blueberries
2 Tbsp sugar mixed with 1 tsp cinnamon, to sprinkle on the top

Preheat your oven to 350 degrees and lightly grease an 8” square pan.

Combine the butter, sugar, baking powder and salt, beat until smooth.

Add the eggs, beating until combined. The mixture may look somewhat coagulated, which is just fine.IMG_0458 Add the vanilla. Add the flour, mixing to make a smooth, stiff batter.

Spread the batter in your pan, It will be stiff and will be spread fairly thin. Sprinkle the blueberries on top and sprinkle with the cinnamon-sugar.

Ready for the oven.

Ready for the oven.

Bake for about 40 minutes or until done. The cake showing around the berries will be a light golden brown. Remove from the oven and serve warm or at room temperature.

Ready to serve.

Ready to serve.

Serves about 9-10.

Blueberry Torte

Blueberry Torte

Linked To: WhatToDoWeekends, #WeekendBites, PinJunkiePinParty, #FoodieFridays, WeekendReTreat, FreedomFridays, FoodieFriday, FridayFavorites, WeekendPotluck, FiveFridayFinds


HomeAcre Hop #88


Welcome to The HomeAcre Hop!

Fall is in the air! Temperatures have been downright cold at night, it was 36 degrees the other morning and one of these days we’re gong to wake up to our first frost! I’ve continued work on cleaning up the vegetable garden and harvesting the vegetables that could be ruined by a frost. All the zucchini has been picked and we’ve enjoyed chocolate zucchini cake and the pantry is stocked with zucchini relish! I still have blueberries ripening and hopefully we’ll be able to harvest them before we get our first frost!

harvest, winter squash

On The Home Front Pumpkins

 Please join us in the HomeAcre Hop this week, share your homesteading, homemaking and homeschooling posts!

After you’ve shared your favorite blog post stop by and visit some of the posts as well.Be sure to visit the other hosts as well. We would love to have you follow us on Facebook, Pinterest, Twitter, Etsy, Google+, Instagram or by email

Tracy @ Our Simple Life
Sandra @ Clearwater Farm,
Kathi  @ Oak Hill Homestead,
Heidi  @ Pint Size Farm,
Lisa @ The Self Sufficient Homeacre,
and Me! (Nancy @ On The Home Front)

Each co-host will feature their favorite post so be sure so check out the other blogs to see if you’ve been featured! Be sure to link back to one our our blogs if you’d like to be featured! Thank you everyone for your fantastic posts.  If you were featured be sure to pick up your “I was featured” button. We look forward to seeing what you have to share this week!

There were many posts shared last week that featured fall like recipes and tips. One of my favorites was posted by Lady Locust over at The Locust Blossom. Her post on Homemade Spiced Apple Cider made me want to go out and pick apples and make my own cider! Thanks for sharing your post Lady Locust!blog 1527


Congrats! :) If you would like to be featured in the future, be sure to link back to the hop! We love to read encouraging posts about homesteading. Please stop by to congratulate the featured bloggers this week! If you were featured, grab the button to display proudly on your blog!


Prudent Living on the Homefront

Please, only link posts that you haven’t linked before and follow the rules!

Before you

How to Extend Your Growing Season

Yesterday was a cold rainy day here. I had plans to get out and photograph what things look like around here but it was pretty wet. Instead I’m going to re-post one of my original posts from three years ago! I imagine most of you have not read it!

Our growing season in Vermont is a short one. The ground is really too cold to plant until the end of May and we’ve been known to have a frost as early as Labor Day weekend! My dream is to have a greenhouse to help extend the season. We have friends that have a beautiful greenhouse and they have the most wonderful peppers and tomatoes long before we ever see ripe vegetables in our garden. Until my dream comes true I find ways to extend the season in other ways. In the spring I use a cold frame to serve as a halfway house for my tomatoes, peppers and eggplants. When it’s time to move them out of the house but it’s still too cold to move them into the garden I use the cold frame. In the fall I usually use row covers.

plant isolation, seed saving

Using row covers.

I’ve planted lettuce in mid August and when the nights started getting colder I covered my lettuce crop with row covers.

row covers, lettuce, garden, prudent living

Row covers extend the season.

This helps extend our growing season often by several weeks or more. It’s nice to be able to harvest fresh lettuce when the rest of the garden is no longer producing!

garden, prudent living, lettuce,

Enjoying fresh lettuce in October!

This winter I plan to read Eliott Coleman’s book: Four-Season Harvest: Organic Vegetables From Your Home Garden All Year Long. Maybe I too can become a four-season gardener here in Vermont.

Linked To: TuesdayGardenParty, GardenTuesday, OutdoorWednesday, WildcraftingWednesday

It’s a Great Time to be a Senior

Many of us don’t like having to admit our age, but the reality is age alone can open up some really great opportunities. Here are three great categories of benefits that you can take advantage of based upon the date of your birth:

1. Discounts Galore

You may be surprised by the number of businesses that offer discounts to seniors. The big secret about these discounts; however, is that they are rarely listed or posted. The key to enjoying most of these discounts is that you simply have to ask for them. Employees at nearly every location are trained to give you a discount, as long as you say the magic words. Sure you may not want to admit your age by asking for a discount, but not asking is like leaving money on the counter.

Restaurants: Many fast food and sit down restaurants offer percentage discounts on your order. Some of these locations offer discounts starting as young as age 50.

Retail Stores: Many mall and department stores offer special discounts on a set day of the week. For example, some stores offer an extra 10% off your purchase on Tuesday, while other stores offer an additional 15% off clearance items on Friday. The best way to take advantage of retail discounts is to call your favorite store and ask if they offer senior discounts and get more information on the terms. That way you will know which day to shop and save extra money.

Travel: Most of the major airlines, hotel chains, and rental car companies offer special discounts to seniors. While some of the discounts are listed online, the best way to receive these discounts is to call the airline, hotel, or car company directly and ask for the discount over the phone before booking.

Entertainment: You may be able to snag a discount on movie tickets, theater or concert tickets, museum admissions, etc. Again, the key to receiving these discounts is asking about them.

So the next time you are visiting any business for any reason, be sure to ask about a senior discount. Why not use the extra savings to enjoy even more?

2. National Parks & Federal Recreational Lands Pass for Seniors

Who Qualifies: U.S. citizens and permanent residents age 62 or older

Cost: $10.00 for a LIFETIME pass if purchased in person ($20 if purchased online)

What it Covers: Access to more than 2,000 sites across the country managed by five federal agencies. If the site is a vehicle entry site, the pass will cover the pass holder’s entire vehicle. If the site is an individual entry site, the pass will cover the pass holder and up to three additional adults. (Kids under age 16 are always free.)

Extra Incentives: The pass may qualify you for additional discounts on campsite fees and guided tours. Make sure you ask about additional discounts at any site you visit.

What You Need to Know: Keep your pass in a safe place. If you lose your pass you will have to buy a new one. Passes are not transferrable (even to a

Prudent Pantry: Zucchini Relish

Looks like we’ll get our first frost this week! Over the weekend I went and picked everything I could that might be damaged by a frost including the zucchini.Zucchini I mentioned last week that I had an abundance of zucchini; yesterday I made a batch of zucchini relish.

Zucchini Relish

Zucchini Relish

The same friend that shared her chocolate zucchini cake recipe also gave me this wonderful relish recipe. I don’t even buy relish any more as this is the family favorite. Another wonderful way to use up zucchini! Making this relish is a two-day affair so be sure to plan accordingly.

Zucchini Relish

Shred 10 cups of zucchini and 4 cups of onion: let stand in a big bowl overnight in water with 10 Tbsp of canning salt.Shredded zucchini and onion

The next Day:

Drain zucchini, rinse and drain again. Place in a large pot.

Add these remaining ingredients and cook over medium heat for 30 minutes:

2 cups white vinegar
4 cups sugar
1 tsp. dry mustard
1 tsp. nutmeg
1 tsp. tumerick
2 tsp. cornstarch
2 tsp. celery seed

Add remaining ingredients to zucchini and onion.

Add remaining ingredients to zucchini and onion.

After the zucchini mixture comes to a boil add one chopped green pepper, one chopped red pepper.

Have your canning jars good and hot, pack relish hot into jars!

Pack relish into hot jars.

Pack relish into hot jars.

Process for ten minutes in your water bath canner. Makes about 5-6 pints.

Zucchini Relish

Zucchini Relish

Linked To: HomesteadBarnHop, TheBackyardFarmingConnection, TuesdaysWithATwist, FromTheFarmHop, SimplyNaturalSaturdays, FarmgirlFriday

Mary’s Birthday Celebration Giveaway!

I hope you are all familiar with Mary’s Heirloom Seeds. Mary has two awesome blogs; Back To The Basics and Mary’s Kitchen plus an heirloom seed business. Today we are celebrating Mary’s birthday.

Welcome to Mary’s Birthday Celebration Giveaway!  
I’m participating in a HUGE bash to celebrate and YOU 
get a chance to win one of 3 prizes from Mary’s Heirloom Seeds.
That’s “Auntie Mary” on the right!

2 Winners will receive an assortment of Heirloom, Non-GMO seeds as well as organic gardening supplies totaling over $60 in value.  Each prize pack includes (but not limited to) Radish, Golden Beets, Squash, Chinese Cabbage, Culinary and Medicinal Herbs, Beans, Peppers and Tomatoes as well as Coconut Coir Pellets for seed starting made simple AND Organic, Vegan Plant Nutrients.

**Seed Varieties will be tailored to the winner’s planting region*

Mary's Heirloom Seeds

1 Winner will receive the Baker’s Dozen heirloom seeds variety pack. 

Easy to grow and wonderful to eat.  This pack contains a large variety of seeds  for a very low cost.  13 seeds from 13 varieties.  Includes:  Calabrese Broccoli, 5 Color Silverbeet Swiss Chard,  Black Beauty Eggplant,  Waltham Butternut Squash, Tam Dew Melon, Bloomsdale Spinach,  Cal Wonder Bell Pepper, Marketmore Cucumber, Pink Oxheart Tomato, Atomic Red Carrots, Self-Blanching Snowball Cauliflower, German Giant Radish,  Detroit Dark Red Beet.

At Mary’s Heirloom Seeds, all of the seeds listed are open-pollinated, non-gmo and non-hybrid, non-patented, untreated, heirloom garden seeds.
All of are seeds are sourced from small, family farmers and seed growers.
Mary has signed the Safe Seed Pledge!


Mary’s Birthday Giveaway opens 9/12/2014 and closes 9/20/2014 at midnight EST.
Open to residents of the US and Canada.

a Rafflecopter giveaway

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