dry dill
Farmhouse Living, Preserving, SFH Skills

How to Dry Dill — A Farmhouse Essential

Every now and then, a simple kitchen task like how we dry dill reminds me just how much wisdom our old farmhouse still holds. Most folks today think dill weed is only good for pickles, but back when families in the Virginia Piedmont were running traditional farmhouse kitchens, dill was a year‑round staple. You harvested it in summer, dried it right away, and kept that bright flavor tucked safely in the pantry for the cold months ahead.

The Origins of Dill

Dill has a history that stretches far beyond our little corner of the Blue Ridge. The ancient Egyptians used it for medicine. The Greeks and Romans relied on it for cooking and digestion. Early American families carried dried dill seeds to church to keep hunger at bay during long sermons. And when German, Scots‑Irish, and Eastern European settlers came into the Piedmont, they brought dill with them. It grew easily here, and drying herbs was just what you did before refrigeration came along.

How to Dry Dill

So when I set up the dehydrator in our 1927 farmhouse kitchen, I’m not doing anything new. I’m simply keeping alive a skill that served generations before us.

The process couldn’t be simpler. Start with fresh dill weed — those feathery green fronds. Give them a gentle rinse and pat them dry. Spread the dill loosely on your dehydrator trays, set the temperature between 95 and 105 degrees, and let the machine do its work. In two to four hours, the dill will crumble easily between your fingers. That’s when you know it’s ready for a jar and a label.

dry dill

What you end up with is summer flavor preserved in its purest form. A sprinkle on potatoes, eggs, fish, or soup brings a brightness you just can’t get from store‑bought jars.

Here at Serendipity Farmhouse, we believe these old skills still matter. They connect us to the people who lived and cooked in places like this long before we arrived. And they remind us that good, honest food doesn’t need to be complicated.

Keep it Practical!

Catholic Land Movement
Farmhouse Living, Pray, Prepare, Preserve

Back to the Land with the Catholic Land Movement

Hello, friends of Serendipity Farmhouse, today we’re going to talk about the Catholic Land Movement (CLM) and a wonderful day spent at the Ferme du Sacré Coeur, the Farm of the Sacred Heart near Madison, Virginia.

Old Fuzz Face here, coming to you from our little corner of the Virginia Piedmont. Every now and then, life hands you a day that settles deep into your memory—quietly, gently, like a blessing you didn’t expect. (Miss Blondie and I call that spiritual serendipity.) June 27th was one of those days. My grandson and I made our way to Madison, Virginia, to attend a gathering of the Catholic Land Movement, and though the skies were cloudy and the rain came and went, the weather only made the experience richer. Cooler air, no harsh sun, and a peaceful stillness seemed to wrap the whole event in a kind of grace.

What is the Catholic Land Movement?

Read more: Back to the Land with the Catholic Land Movement

The Catholic Land Movement is a growing effort to help families reconnect with the land—through homesteading, agrarian life, and community rooted in the sacraments. CLM is built on four pillars: Resettlement, Education, Fellowship, and the Glorification of God. Those pillars aren’t just ideas; they’re lived out in places like Ferme du Sacré Coeur, where the gathering was held.

The Day’s Events

Families arrived in clusters, greeting one another under tents as the drizzle passed through. Children ran about playing games, and my grandson—who raises egg chickens—was eager to see how other homesteaders manage their flocks. That’s the beauty of CLM: it’s hands-on, practical, and rooted in real family life.

Catholic Land Movement

The day’s main presenter was Christopher Gilbert, the Virginia CLM chapter leader. He spoke with conviction about the movement’s mission and the revival of Catholic agrarian culture. His message was simple but powerful: families across Virginia are rediscovering the deep connection between land, community, and faith.

Our hosts, Jennifer and Robert Howard, led a farm tour that was both honest and inspiring. They shared their journey from city life in Richmond to running a 19‑acre homestead. Like many new homesteaders, they began during the COVID lockdowns—learning from videos, books, and the wisdom of others. Today they raise cattle, chickens, lambs, pigs, and fiber goats, and they process their own meat animals. Their message to all of us was clear: “If we city‑folk can do it, you can too.”

At 11:00 a.m., we gathered outdoors for Holy Mass. The rain held off just long enough, and celebrating the Eucharist surrounded by God’s creation was deeply moving. After Mass came a blessing and a feast—Jennifer and Robert’s first whole‑hog roast—followed by bluegrass music from the Smokin’ Trout Band. Children played cornhole, adults shared stories, and the whole place felt alive with fellowship.

Personal Reflections

As my grandson and I headed home, I couldn’t help but feel grateful. This gathering showed what Catholic community can look like when it’s rooted in the land and lived with joy. Even the rain felt like a blessing—a reminder that God’s creation is always part of our story.

Until next time, friends—peace and blessings from Serendipity Farmhouse.

garlic harvest
Garden Talk, SFH Skills

How to Know When it’s Time for the Garlic Harvest

Well now… garlic harvest season has rolled around again here at Serendipity Farmhouse. I’ve been doing this for nearly a decade. So, I don’t need a video, a chart, or a committee meeting to know when our garlic is ready. I just look at the plants, use a little common sense, and get to work. But since some of you new garlic growers don’t have the practical experience, Old Fuzz Face is here to walk you through it.

When is it Time for the Garlic Harvest?

Let’s start with the big question everyone asks: “Is my garlic ready?” Here’s the simple rule—when about 40 to 50 percent of the lower leaves have turned yellow or brown, and the upper leaves are still green, that garlic is ready to come out of the ground. No apps, no gadgets, no complicated formulas. Just look at the leaves. They’ll tell you everything you need to know.

garlic harvest

How to Harvest the Garlic

Now, when it comes to harvesting, don’t go yanking those plants out by the stems like you’re starting a lawn mower. That’s how you end up with snapped stalks and garlic that won’t store well. Instead, loosen the soil first. A garden fork, a spade, or a garden trowel like I use will do the job. Slide it under the bulb, lift gently, and let the garlic come out an even rate.

How to Clean the Garlic

Once you’ve got the bulbs out, shake off the loose dirt. Trim the roots if you feel fancy, but leave the stalks and leaves alone. They help the bulb finish drying, and we’re not in the business of rushing nature around here. And listen carefully—don’t wash the garlic. I know some folks have an irresistible urge to wash everything that comes out of the garden, but water on those wrapper layers is just asking for mold. Trust me, moldy garlic is not a joy.

Curing the Garlic

Now we’ve come to curing—the part nobody wants to wait for. Garlic needs two to three weeks in a shaded, dry place with good airflow. Here at Serendipity Farmhouse, we lay the bulbs out on screens in the woodshed. It’s simple, it’s effective, and it’s been working since long before anyone invented “climate-controlled curing environments.”

garlic harvest

Over the next few weeks, the outer layers will dry and tighten, the stems will turn papery, and the garlic will get that good, firm feel that tells you it’s ready for long-term storage. Patience, folks. Good garlic doesn’t happen overnight.

Once curing is done, we’ll move on to trimming, cleaning, and storing the bulbs. That’ll be covered in the next post and video. For now, if you’ve just harvested your garlic, you’re right where you should be—waiting, watching, and letting nature do its work.

Harvesting garlic is one of the great joys of the gardening year. Do it right, cure it well, and you’ll have flavorful garlic for months. Old Fuzz Face approves.

Breads, Recipe, SFH Food Talk & Recipes

How We Made Our Spelt Bread Recipe Even Better with 100% Fresh‑Milled Flour

Spelt bread has been part of our weekly rhythm here at Serendipity Farmhouse for years, but this season we set out to make it better—more nutritious, more consistent, and more in tune with the way we live in our old farmhouse kitchen. What began as a simple recipe update turned into a deeper appreciation for fresh‑milled flour and the quiet, meaningful work of baking bread at home.

spelt bread

As many of you know, Fuzzy and I try to live our days with a sense of stewardship and simplicity. Milling our own flour fits beautifully into that rhythm. Fresh‑milled flour is richer in nutrients, fuller in aroma, and far more flavorful than anything we can buy in a store. It connects us to the grain itself—spelt with its ancient sweetness, and hard white wheat with its strength and structure. Together, they make a loaf that feels honest and nourishing.

A couple of years ago we showed how we originally did spelt bread (here). But switching to 100% fresh‑milled flour meant we had to rethink the recipe from the ground up. That’s where Fuzzy stepped in.

spelt bread


“Fresh‑milled flour absorbs water differently than commercial flour, so we had to rebalance the hydration. Spelt especially can be tricky—it’s delicate and needs precise measurements. We weighed everything: 281 grams of spelt, 94 grams of hard white wheat, and carefully measured liquids. Once we adjusted the hydration, the dough behaved beautifully. This version is the most consistent loaf we’ve ever made.”

Back in the kitchen, we filmed the entire process—milling the grain, preparing the dough, and baking the loaf in our bread machine. With summer heat already creeping into the Shenandoah Valley, the bread machine is our friend. It keeps the kitchen cool and gives us a reliable loaf every time. Liquids go in first, then the dry ingredients, and finally the yeast nestled into a small well. We use the whole wheat cycle and the dark crust setting for a rich, hearty finish.

As the loaf bakes, the kitchen fills with a warm, nutty aroma that feels like home. Once the bread is done, patience is key—letting it cool fully keeps the crumb from collapsing. When we finally sliced into this new version, we knew immediately: this was the best spelt bread we had ever made. Soft, flavorful, and perfect for sandwiches, toast, or simply warm with butter.

For us, baking bread is more than a recipe. It’s part of the quiet work that shapes our days as Benedictine Oblates living simply in a rural place. It’s a way of slowing down, using our hands, and caring for our home. We hope this improved recipe blesses your kitchen as much as it has blessed ours.

Serendipity Farmhouse Touch A whole‑grain loaf grounded in the rhythm of homestead life: warm, nourishing, and made from the work of your hands. Balanced for 100% fresh‑milled flour and perfect for the family table — a daily bread for the domestic church.  

coq au vin
Main Dishes, Recipe, SFH Food Talk & Recipes, Uncategorized

What if Julia Child Made a Sheet Pan Dinner?

Coq au Vin is a dinner favorite here at Serendipity Farmhouse and it is one of Julia Child’s most iconic dishes. Today in the SFH Kitchen, we’re taking a joyful little leap into culinary imagination. We asked ourselves what if Julia were cooking in today’s world of busy schedules and weeknight shortcuts? What if she embraced the modern sheet pan dinner? How would she make coq au vin?

A Little SFH TK Coq au Vin Background

The soon-to-be-world-famous Serendipity Farmhouse Test Kitchen tested Julia’s original Coq au vin recipe on several occasions. You might remember that momentous test November 2021. That was when Le Chat Chef Extraordinaire (Mr. Monte) oversaw yours truly and Sous Chef Fuzzy as we prepared Julia’s dish on our Class C RV. Two years ago, we showed you How to Perfect Ina Garten’s Coq au Vin. So, we have a great deal of experience with coq au vin, but we wanted to try something new. – This is why we embarked on our “what if?” cooking adventure.

How It All Goes Together

Part of our inspiration for this adventure came from the cookbook Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin. It keeps the heart of Julia’s classic flavors while streamlining the process into one rustic, practical, and wonderfully aromatic pan.

Fresh ingredients make all the difference here. Diced bacon forms the foundation, releasing its savory fat as it roasts. Shallots, minced garlic, and garden‑fresh thyme and rosemary layer in the familiar French aromatics. I scaled the original recipe down to four chicken thighs—just right for our farmhouse—and seasoned them generously. Julia always insisted on proper seasoning, and I agree wholeheartedly.

The first roast at 400°F gives the bacon and shallots time to caramelize and perfumes the kitchen with rosemary and garlic. After twenty minutes, the pan is ready for its next transformation. A cup of dry white wine—lighter than Julia’s traditional red—adds brightness and acidity. Quartered mushrooms and creamy cannellini beans join the party, bringing texture and substance. A gentle stir helps everything mingle before the pan returns to the oven for its final twenty‑five minutes.

When the timer rings, the result is a beautifully roasted dish with crisp‑skinned chicken, tender shallots, smoky bacon, and a fragrant wine‑kissed sauce. A sprinkle of parsley adds color and freshness. Even Sous Chef Fuzzy approved during the official taste test, praising the tender chicken and the beans that soaked up all those wonderful juices.

This sheet pan coq au vin may not be the version Julia Child taught the world, but I think she would smile at the creativity and practicality. It’s simple, satisfying, and perfect for a busy evening—proof that classic French flavors can thrive in a modern kitchen.

From our farmhouse to yours, may your cooking be joyful and your sheet pans always full of good things.

The is an SFH Test Kitchen adaptation of the recipe found on page 43 of the cookbook Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

beef, mushroom and onion tart
Main Dishes, Recipe, SFH Food Talk & Recipes

How to Make this 2010 Beef, Mushroom & Onion Tart

Have you ever heard of a Beef, Mushroom and Onion Tart? Every once in a while, a recipe taps you on the shoulder and says, “Hey… remember me?” That’s exactly what happened when I opened a Better Homes and Gardens magazine from March 2010 and discovered a humble little gem tucked away on page 175. It was part of their Hearty in a Hurry series—a beef, mushroom, and onion tart that somehow has slipped out of the spotlight over the years. Practical, comforting, and wonderfully adaptable, this tart deserves another moment to shine in the Serendipity Farmhouse Kitchen.

So today, we’re giving it the comeback it deserves.

Tart

Simple Ingredients, Big Comfort

One of the reasons this tart caught my eye back in 2010 is the ingredient list—nothing fancy, nothing fussy. Just good, honest food. The original recipe calls for 12 ounces of lean ground beef, but around here we don’t leave four ounces of beef sitting in the fridge, so I go with a full pound. Mushrooms bring earthiness, and instead of the suggested red onion, I often substitute shallots. They work well because of their gentle blend of onion‑meets‑garlic flavor.

A refrigerated pizza dough becomes the crust—quick, sturdy, and perfect for a weeknight meal. And then there’s the finishing touch: crumbled blue cheese. Trust me, that tangy pop against the savory filling is worth every sprinkle.

Cooking the Filling

We start by sautéing the beef in a little olive oil—my workaround for lean beef that doesn’t give off much fat. Once it’s browned, in go the shallots and mushrooms. After 8–10 minutes, everything softens, mingles, and smells downright irresistible. A little salt and pepper, and the filling is ready.

Shaping the Tart

While the filling cooks, I warm up the oven. The original recipe says 425°F, but my oven—affectionately known as Mr. Clyde—runs hot, so I drop it to 375°F. A lightly oiled baking sheet, a carefully unrolled rectangle of pizza dough, and we’re ready to assemble. The filling gets spooned on, leaving a border for folding. Sous Chef Fuzzy steps in here, pleating the edges like a pro.

Baking, Finishing, and Serving

After 20–25 minutes, the crust turns golden and the kitchen smells like comfort itself. That’s when the magic happens: a generous snowfall of blue cheese and a pinch of dried oregano from our garden. Slice it with a pizza cutter, pour a glass of Chardonnay, and you’ve got a cozy dinner that feels both rustic and a little special.

Why This Recipe Still Matters

This tart has been a quiet staple in our kitchen since 2010. It’s simple, flexible, and deeply satisfying—the kind of recipe that adapts to your pantry and your mood. Maybe it disappeared from the magazine pages, but it never disappeared from our table. And now, I hope it finds a place at yours too.

Happy cooking from Serendipity Farmhouse!

This a wonderful recipe from Better Homes and Gardens magazine from March 2010. It was part of their Hearty in a Hurry series.

popcorn
Ol' Fuzz Face, SFH Food Talk & Recipes, Test Kitchen

The Serendipity Protocol: A Step‑by‑Step Guide to Better Stovetop Popcorn

For years now, family and friends have asked me the same question: “Fuzzy, how do you make popcorn that good every single time?” I’d usually just smile, tip my official SFH ballcap, and change the subject. Some things, after all, were not meant for public release.
But today, the situation has changed. We’ve opened the files. The seals have been broken. And the Serendipity Protocol — once restricted to the highest levels of the Serendipity Farmhouse Test Kitchen — has finally been declassified.

Why We Chose the Whirly‑Pop for This Operation

In this briefing, I walk you step‑by‑step through the method we’ve refined over years of trial, error, and a few near‑catastrophic popcorn incidents. At the center of it all is the stainless‑steel Whirly Pop popper, a device so reliable and efficient that it earned its own codename. With just half a cup of Rural King Big & Yellow kernels and two tablespoons of avocado oil, this system produces a full 14–16 cups of crisp, clean popcorn in under three minutes.

popcorn

Clean Ingredients, Maximum Yield – The Best Popcorn

There are No chemical‑lined bags. No artificial butter smell. No mystery ingredients. Just simple tools, clean technique, and a protocol engineered for maximum yield and minimum nonsense.

From Test Kitchen to Public Release

To understand why this protocol matters, you have to know a little Farmhouse history. Long before the cameras rolled, out Test Kitchen staff refined this method. We experimented over the course of countless family movie nights and late‑evening kitchen experiments. We even had spirited debates about oil temperature and crank speed. Every adjustment, every test batch, brought us closer to a system that anyone could run with confidence. Now that it’s declassified, you can carry this tradition into your own home and keep the mission alive for the next generation of popcorn operatives.

In the video below, you’ll see the entire operation: the gear, the timing, the critical popping phase, and the quick cleanup that gets the popper ready for redeployment. If you’ve ever wondered how to make popcorn that’s light, fluffy, economical, and downright delicious, this is your official briefing.

The Serendipity Protocol is no longer classified.
The information is now yours.
Use it wisely.
End of briefing.

popcorn
Mr. Monte, SFH Food Talk & Recipes, Test Kitchen

The Dark Side of Popcorn – Darth Fuzzy’s Obsession

For more than seventy years, popcorn has been my constant companion. It’s a humble bowl of joy that has followed me across continents, through decades, and even beneath the waves. I’ve eaten popcorn in East Asia, Europe, Canada, and yes… deep inside submarines where a tasty treat is highly cherished.

A most memorable experience with movie‑theater popcorn came during the 1978 release of Star Wars in Yokohama, Japan. Perhaps that was the moment the universe whispered, “Fuzzy… your destiny lies in the popping of corn.”

Now, I’ve always considered myself a practical man. I don’t chase fads, and I don’t complicate what ought to be simple. But popcorn — well, popcorn is different. Popcorn has a way of revealing a man’s character. And according to Mr. Monte, our resident Maine Coon and self‑appointed moral authority, popcorn has also revealed my “descent into the Dark Side.”

You see, Monte recently barged into my video shoot and declared — with great theatrical flair — that I am, in fact, Darth Fuzzy, a popcorn‑obsessed tyrant who refuses to share. I deny these allegations, of course. Mostly. But I will admit that when a man has spent a lifetime perfecting his craft, he becomes… protective. Especially when a furry interloper tries to stick his whiskers into the bowl.

popcorn

In this video, I walk through the many popping methods I’ve used over the decades. I tell of the old Presto pressure cooker of my youth, the microwave bags of the 80s, the air poppers, the electric stirrers. , and finally my trusted stainless‑steel Whirly Pop.

I demonstrate three of them side‑by‑side so you can see the differences for yourself — no Dark Side trickery required.

Whether you’re a popcorn purist, a gadget collector, or simply someone who enjoys a good story (and a mischievous cat), I think you’ll enjoy this journey. Grab a bowl and settle in. And remember: keep your popcorn simple, your oils healthy, and your Maine Coons away from the green screen. And most importantly, Happy Popping!

French Beef Sauté
Main Dishes, Recipe, SFH Food Talk & Recipes

Filled with Love and Flavor: Julia Child’s French Beef Sauté for Valentine’s Day

Every now and then, a classic French dish reminds me why I fell in love with cooking in the first place. Julia Child’s French Beef Sauté (Sauté de Boeuf à la Parisienne) is one of those recipes. It uses simple ingredients, honest technique, and yields an elegant result. This year, as Valentine’s Day approached, Sous Chef Fuzzy and I decided it was time to bring this beautiful dish to life on video.

If you’ve been following Serendipity Farmhouse for a while, you may remember that we’ve shared this recipe before. The first time was in our 2019 post, where we introduced our “SFH Style”. Again in 2023, we revisited the dish with a few new insights. Both posts have become reader favorites, and for good reason: this is a Julia Child recipe that truly works in a home kitchen.

Building Confidence – You CAN Do It

French Beef Sauté

Today, we’re taking the next step and inviting you into the kitchen with us. In our new YouTube video, we walk through the entire process. We demonstrate how to brown the beef and build that silky Parisian sauce. You will learn exactly how this dish comes together. My goal is simple: to give you the confidence to make this classic French sauté part of your own repertoire.

What makes this French Beef Sauté recipe work?

What I love most about this recipe is its balance. It’s refined without being fussy, comforting without being heavy, and impressive without requiring hours at the stove. Serve it over rice, noodles, or potatoes, add a green vegetable on the side, and you have a dinner worthy of a special occasion—or a quiet evening at home.

If you’d like to cook along with us, you’ll find the full video below. And for those who prefer a printed copy to keep in the kitchen, here’s the link to the printable recipe:

👉 Find the Printable Recipe: Upside Down with Julia Child

👉 The Original Recipe Came From: Mastering the Art of French Cooking, Volume 1

Thank you for joining us on this culinary adventure. Whether you’re celebrating Valentine’s Day or simply treating yourself to a classic French meal, I hope this dish brings as much joy to your table as it does to ours.

Bon appétit from Chef Blondie and Sous Chef Fuzzy!

Kitchen Mama
Test Kitchen

Is This the Best Can Opener Ever?

Every kitchen has its troublemakers — tools like the simple can opener that should make life easier but somehow end up causing more problems than they solve. For us at Serendipity Farmhouse, the can opener has always been a source of great frustration and occasional accidental injuries. Over the years, we’ve tried them all. We’ve had hand‑crank openers that are hard to crank and wear out. And there was an assortment of electric can openers that were inconvenient and took up counter space.

In our latest video, we put the Kitchen Mama Auto Electric Can Opener to the test to see whether it could finally break the cycle. Spoiler alert: it did. And it did it with style.

What sets this little device apart is its patented tilted blade, a design that cuts from the side rather than digging down into the lid. The result? No sharp edges, no metal shavings, and no wrestling match with a stubborn crank handle. Chef Blondie, who has never been shy about her dislike of traditional can openers, gives a clear and honest review — and for the first time, she’s genuinely happy with the results.

can opener
Kitchen Mama Can Opener

I also take some time to share can opener stories from my youth. I explain how I relied on my trusty Boy Scout knife while camping. And then there are recollections of my big brother expertly using the P‑38 during his time in the Korean War. These stories set the stage for a fun and nostalgic look at how far can‑opening technology has come.

In the video, we walk through the history of can openers, demonstrate the differences between old and new designs. Then we show exactly how the Kitchen Mama performs in real‑world use. If you’re looking for a safer, cleaner, and easier way to open cans, this review might help you decide whether it’s worth adding to your kitchen.