© 2018 Flying Blue Dog Homestead & Nursery

flyingbluedog@flyingbluedog.com

This site is for anyone interested in regenerative, sustainable homesteading and farming with small livestock, heirloom plants, slow cooking and food preservation, including charcuterie. We hope to pass along information and techniques gained in our greater than 50 years experience on the subjects.

Please click the About menu item to learn a little more about us, our focus, and background.

The Homesteading Resources section contains forums on small livestock; butchery; our favorite varieties of open pollinated fruits, vegetables, grains, culinary herbs and medicinal plants, including when to plant and harvest; cookery, processing, and preserving; sustainable and regenerative practices that tighten the loop, benefiting both animals and soil, that decrease dependency on outside resources; and tips from the potting bench.

Some forums allow for you to contribute your own feedback, questions, tips, techniques, and stories related to a particular topic. Please feel free to participate, (responsibly, and keeping on topic, please). Your input helps to grow the site into what we hope will be the go-to online knowledgebase for anyone interested in Homestead related information.

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Announcing the first book in the Backyard Butchery series by Flying Blue Dog's acclaimed author Laurie Levey. Available NOW for Amazon Kindle.

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Laurie Levey has been raising domestic meat rabbits for over 10 years and has held hands-on workshops on her homestead, teaching people how raise rabbets on natural foods, how to utilize their manure as part of her permaculture approach to farming and  how to butcher and part out the fresh rabbit meat.

Her books are a step by step pictorial process, giving the reader the same guidance that would be given in one of her hands-on workshops.

In this book you’ll learn Laurie’s approach for humanely dispatching a domestic meat rabbit, how to remove and utilize the hide and 100% of the guts, how to part out the rabbit for frying or baking, how to clean a freshly butchered rabbit if it’s been dropped in the dirt, how to wet and dry age the meat for a natural tenderizing, how to debone a whole rabbit for ease of canning and grinding and how to make ground pet food with whole rabbit meat/bones/offal.