Revercomb Farms

10/09/2026

Homeschooling 😜

10/06/2026

Another reason to buy directly from your farmer...

10/01/2026

09/18/2026

You made the bone broth. You canned the bone broth. Now…what do you actually DO with it?

That’s the part I really want to teach at this Saturday’s Bone Broth Kitchen Workshop.

Yes, we’re going to learn how to turn chicken bones, carcasses and the things we might normally throw away into a beautiful batch of broth.

Yes, we’ll talk about freezing it and safely pressure canning it for the pantry.

But I don’t want to stop at putting jars on a shelf.

Because the whole point of preserving food is to eventually feed somebody with it.

That’s where The Welcome Table comes in.

We’re going to talk about how a jar of home-preserved broth can become a head start on supper:

• Cook rice, grains or noodles in it
• Build gravy and pan sauces
• Make creamy sauces
• Braise meat and vegetables
• Add flavor and moisture to casseroles and skillet meals
• Stretch leftover meat and vegetables into another meal
• And yes—make a really good pot of soup

Broth isn’t just something to preserve. It’s a building block for the meals that come next.

And I’ve been working on something special for everyone coming Saturday…

You’ll go home with your own Bone Broth Kitchen Journal in a binder.

This is not just a couple of recipes stapled together.

It’s a reference designed to stay in your kitchen—how to save bones and scraps, build a batch without needing an exact recipe, choose different kinds of broth, use it in everyday meals, troubleshoot your broth, and safely preserve it for later.

My hope is that months from now, when you’re standing in the kitchen with a chicken carcass or pulling a jar of broth from the pantry, you’ll know exactly what to do next.

You’ll also take home a frozen Revercomb Farms Chicken Stock Pack to make another batch at home.

Preserve the Season: Stock the Pantry for Fall:

Saturday, September 19
11 AM–2 PM
Revercomb Farms, Bridgewater
$45
No experience necessary

If you’ve been wanting to waste less, preserve more, and make the food in your pantry actually work for your family, I’d love to have you at the table Saturday.

Comment “BROTH” below or send me a message and I’ll get you the registration information.

09/14/2026

The first seats are reserved for Saturday’s broth workshop!

Fall cooking becomes much easier when you have good broth ready for soups, gravy, grains, sauces, and those “what can I make with what I have?” suppers.

This Saturday, we’re focusing on one foundational skill instead of trying to preserve everything at once.

During Preserve the Season: Stock the Pantry for Fall, we will:

Build a fresh batch of chicken broth together
Examine and taste finished broth
Prepare broth and jars for the pressure canner
Follow a live pressure-canning demonstration
Compare freezing and pressure canning so you can choose what fits your kitchen

Each participant will leave with a frozen Revercomb Farms chicken stock pack portioned for one home batch, plus a printed Bone Broth Journal.

Saturday, September 19 | 11:00 AM–2:00 PM
Revercomb Farms, Bridgewater
$45

Registration closes Wednesday at 8:00 PM so we have time to prepare everyone’s stock packs and class materials.

https://mailchi.mp/revercombfarms/one-simple-skill-for-easier-fall-meals

09/08/2026

Sweet goats looking for new pastures!

08/14/2026

**Tomorrow, we're gathering around the kitchen table.**

There will be tomatoes everywhere.

There will probably be a mess.

We'll roast.

We'll chop.

We'll can.

We'll make salsa.

We'll taste.

We'll talk.

We'll ask questions.

And somewhere in the middle of all of that, I hope something clicks:

**"I can do this at home."**

That's why I love these workshops.

You don't need another Pinterest board full of things you *could* make someday.

You need a few skills that make you confident enough to walk into your own kitchen and actually do it.

If you've been watching Tomato Kitchen this week and thinking about coming, this is your invitation.

**Come spend Saturday in the kitchen with us.**

Preserve the Season: Tomato Kitchen
Tomorrow, August 15
11 AM–2 PM
Revercomb Farms
$55

We still have room at the table.

Find the Tomato Kitchen Event here on our page and grab your seat.

08/13/2026

So...what do you do when someone shows up with 40 boxes of Roma tomatoes?

Apparently, you figure it out.

Earlier this year, A produce truck had been rejected at the Dayton Walmart with TONS of boxes of Roma tomatoes.

The reason?

They arrived 2 degrees out of spec.

In the world of protocols and strict food regulations, that's a no-go.

Ask me sometime how I know about such things from my past life working in big pharma...

Enter Margaret Wilkinson Crick.

Forever the friend—and fellow frugal farmer—who cannot stand to see perfectly usable food go to waste.

She brought us about 40 boxes.

Were they local?

No.

Were they picked at the height of freshness for the very best flavor?

Almost certainly not.

Did I have time right then to process 20 boxes of tomatoes?

Also no.

Were we going to let all of those tomatoes go to waste?

Absolutely not.

So we had two problems to solve:

How could we upgrade the flavor of tomatoes that weren't exactly peak-season, fresh-from-the-vine quality?

And how could we "pause" all those tomatoes until we actually had time to deal with them?

We did both.

And THAT is the kind of thing I want you to learn in Tomato Kitchen.

Preserving food isn't always about having an entire Saturday free to put up 40 jars.

Sometimes it's knowing what to do when an unexpected abundance lands in your lap and you absolutely do not have time for it.

Want to know what we did with 20 boxes of Roma tomatoes?

We'll talk about it Saturday.

Preserve the Season: Tomato Kitchen
Saturday, August 15 | 11 AM–2 PM
Revercomb Farms | $55

We still have room at the table. Find the Tomato Kitchen Event here on our page to grab your seat.