Farmhouse Porch | Homestead Cooking | Zucchini Bread | Farm Life

Join me as I do some homemaking tasks and prepare a homestead meal. We're experiencing a very dry spell here in the mountains of Appalachia. We've had to be resourceful during these hard times, hauling water to our gardens and cattle. I hope you'll find inspiration for your everyday life.

Share your stories of resilience and resourcefulness in the comments. Let's support and inspire each other as we navigate these times together.

Zucchini Bread

3 c. Grated Zucchini
1 1/2 c. Raw Sugar
2 Large Eggs
2 tsp. Vanilla
1/4 tsp. Salt
3/4 c. Melted Butter
3 c. Flour
2 tsp. Baking Soda
2 tsp. Ground Cinnamon

Preheat your oven to 350° F.
In a large bowl, cream together butter and sugar, then add the eggs, vanilla, and shredded zucchini and stir to combine.
Add in flour, baking soda, cinnamon, and salt.
Stir gently to combine, being careful not to over-mix.
Bake for 40-60 minutes.

Homestead Meatloaf

1 cup chopped onion
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 1/2 pounds ground beef
1/2 cup dry bread crumbs
2 large eggs, beaten
Glaze
1/2 cup ketchup
1/2 cup brown sugar

In a large bowl, combine the ground beef, onion, bread crumbs, and eggs, and mix. Shape the mixture into a rectangular loaf pan. Spread the glaze evenly on top with 20 minutes left to bake. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meatloaf is cooked through.