Practical Homesteading

Category: Food

  • How to Dehydrate Fruits, Vegetables, and Herbs From the Garden

    How to Dehydrate Fruits, Vegetables, and Herbs From the Garden

    This is the second post in my dehydration series. In the first post, I covered How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators. In this post, I’m focusing on how to prepare fruits, vegetables, and herbs before drying them.

    Once you have chosen a drying method, the next step is preparing the food. Not every fruit, vegetable, or herb needs the same treatment before it goes into the dehydrator.

    Some foods can be washed, sliced, and placed right on the tray. Others benefit from a little extra prep, such as blanching or an acidic dip to help preserve color. Once you learn a few basic preparation methods, it becomes much easier to work through whatever your garden is producing.

    IIf you would like a printer-friendly reference to keep in the kitchen, my Garden Drying Guide includes expanded preparation, drying time, temperature, and storage charts for garden produce.

    Get the Guide Here for $5

    How to Prepare Fruit for Dehydrating

    Fruit is one of the simplest foods to dehydrate. Start with clean, good-quality fruit, and cut it into similarly sized pieces so it dries evenly.

    Many fruits can go directly onto dehydrator trays after washing and cutting. Arrange the pieces in a single layer without touching or overlapping.

    Most fruits dry well at about 135–140°F. Since dehydrators vary, use the closest setting on your machine and check food regularly as it gets closer to being finished.

    Berries

    Berries are one of my favorite foods to dehydrate because they are easy to prepare and so useful later. Make sure they are well dried after washing so you are not adding extra moisture to the dehydrator.

    Whole blueberries and cranberries have thicker skins, so they usually need to be cracked before drying. A brief dip in boiling water followed by a quick dip in cold water can split the skins and help moisture escape.

    Strawberries are also wonderful to dry. Hull them first, then slice them into even pieces so they dry more evenly. Dried strawberries are especially good in trail mix, oatmeal, muffins, and homemade granola.

    Cherries

    Cherries are one of my favorite dehydrated foods. They take a little more prep because they need to be pitted first, and they can take quite a while to dry. But the end result is worth it.

    Once pitted, place the cherries in a single layer on the tray. Dried cherries are wonderful for snacking, trail mix, oatmeal, baking, and homemade granola.

    Dehydrated cherries are a wonderful dried snack.

    Apples

    Apples are another favorite, especially during apple season. The easiest way I have found to prepare apples is with a Johnny Apple Peeler. It cores, peels, and slices apples all at once, which makes the job go much faster.

    After slicing, apples can be placed directly on the dehydrator trays. If you want to help prevent browning, dip the slices in a mixture of equal parts bottled lemon juice and water for a few minutes, then drain them well before drying. This step is optional, but it helps the apples keep a lighter color.

    Dried apples are great for snacking, baking, oatmeal, and homemade trail mix.

    I use a Johnny Apple Peeler to core, peel, and slice the apples in thin strips for the dehydrator.
    Stack the pieces neatly on a dehydrator tray. You can optionally dip them in a lemon juice/water mixture to prevent browning (I don’t).
    After 8-12 hours, you get these delicious chips that are perfect on their own or in trail mix!

    How to Prepare Vegetables for Dehydrating

    Vegetables can take a little more preparation because many benefit from blanching before drying. Blanching briefly heats the vegetables before they go into the dehydrator. It helps preserve color and quality, slows enzyme activity, and can help vegetables dry and rehydrate more evenly later.

    If you need a refresher on the basic blanching process, see my post, How to Blanch and Freeze Broccoli and Other Garden Vegetables.

    Vegetables that often benefit from blanching or cooking before drying include:

    • Green beans
    • Broccoli
    • Cauliflower
    • Carrots
    • Corn
    • Peas
    • Celery

    After blanching, plunge the vegetables into ice water to stop the cooking process. Then drain them well before arranging them in a thin, even layer on dehydrator trays. Too much moisture or overcrowding can slow down the drying process.

    Most vegetables dry well at about 135–140°F. Not every vegetable needs blanching, though. Onions, garlic, peppers, and herbs can usually be dried without that extra step.

    Peppers (including cayenne) do not need to be blanched before drying.
    While blanching is not necessary for dried celery, the process helps preserve the vibrant green color.

    Herbs Are One of the Easiest Foods to Dry

    Herbs are one of the easiest places to start if you are new to dehydrating. Basil, mint, parsley, oregano, thyme, sage, and rosemary dry much more quickly than most fruits and vegetables.

    Wash garden herbs gently if needed, then dry them very well before placing them on trays. Extra water on the leaves will make the drying process take longer.

    Herbs need a lower drying temperature than fruits and vegetables. I usually dry herbs between 95–115°F so they hold onto more of their flavor and aroma.

    Once the leaves are brittle and crumble easily between your fingers, they are ready to store. I like drying herbs because a little goes a long way, and it is such a satisfying way to preserve a garden harvest. It is also nice to have homegrown herbs ready to use during the winter.

    A Note About Drying Times

    Drying time can vary depending on the food, the thickness of the slices, the humidity in your home, and the type of dehydrator you use. Use any recommended drying time as a starting point, but always check the food itself before deciding it is finished.

    Thinner, evenly cut pieces usually dry more consistently. When in doubt, let the food cool before testing it, since warm food often feels softer than it will after it cools.

    Simple Dehydrating Preparation Guide

    Use this chart as a quick preparation guide. Drying temperatures and times can vary a little by dehydrator model, so always check your machine’s manual and the food itself as it dries.

    FoodHow to PrepareDrying TemperatureSpecial TipGood Uses
    BerriesWash, dry well, and place in a single layer135–140°FCrack thicker-skinned berries such as whole blueberries and cranberries before dryingSnacks, smoothies, baking, trail mix
    StrawberriesWash, hull, and slice into even pieces135–140°FKeep slices similar in thickness for more even dryingSnacks, oatmeal, muffins, granola
    CherriesWash, pit, and place in a single layer135–140°FExpect a longer drying timeSnacks, oatmeal, granola, baking
    ApplesWash, peel or leave peel on, core, and slice135–140°FDip in lemon water if you want to reduce browningSnacks, oatmeal, pies, trail mix
    Blanched vegetablesWash, cut evenly, blanch, cool, drain, and spread on trays135–140°FKeep layers thin for better airflowSoups, stews, casseroles
    Peppers and onionsWash, slice, and spread on trays135–140°FThese usually do not need blanchingSoups, chili, skillet meals
    HerbsWash if needed and dry thoroughly95–115°FDry until crisp and crumblySeasoning blends, cooking, tea

    Want a kitchen-friendly reference?

    My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce.

    Get the Guide Here for $5

    How to Tell When Food Is Dry

    Fruit should be dry enough that no moisture can be squeezed from it. It is often leathery and pliable rather than brittle. When folded in half, dried fruit should not feel moist or sticky inside.

    Vegetables are usually finished when they are brittle, crisp, or leathery. Herbs should crumble easily when rubbed between your fingers.

    Test food after it has cooled completely, since warm food often feels softer than it will once it reaches room temperature. Once food is dry, let it cool completely before packaging it in airtight containers.

    I usually label each container with the food and date so I can keep track of what needs to be used first. Store dried food in airtight containers in a cool, dark, dry place.

    Next in This Series

    In the next post, I’ll share one of the most useful ways to use a dehydrator: making simple meal bases that can be rehydrated later for camping, pantry meals, or busy days at home.

    What are your favorite fruits, vegetables, or herbs to dehydrate from the garden? Share your go-to foods and favorite ways to use them in the comments.

    If this post was helpful, please like and share it with a friend who enjoys gardening, dehydrating food, or preserving the harvest.

    Read More Here: How to Make Homemade Venison Jerky: Smoked vs. Dehydrated

  • How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators

    How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators

    I love the many different ways food can be preserved at home and enjoyed throughout the year. In my last three posts, I covered different methods of freezing garden produce. Today, I’m starting a new preservation series with one of the oldest methods: dehydration.

    Dehydration removes most of the moisture from food, which changes its texture and helps it keep longer when it is dried and stored properly. Some foods become chewy, some become crisp, and some can later be rehydrated and added to soups, casseroles, or other meals.

    In this dehydration series, I’ll cover three simple topics:

    Want a kitchen-friendly reference?
    My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce.

    Get the printable guide here for $5

    There are several ways to dry food at home. Some are simple and inexpensive, while others take a little more equipment. The important things are gentle heat, moving air, and enough time for moisture to leave the food before it has a chance to spoil or mold.

    Drying Methods at a Glance

    Before we get into each method, here is a quick look at the different ways you can dry food at home.

    Drying MethodBest ForWhat You NeedBenefitsThings to Keep in Mind
    Air dryingHerbs, stale bread for croutons or bread crumbsCookie sheet, drying rack, or hanging bundles; a dry indoor space with airflowSimple, inexpensive, and requires no special equipmentBest for herbs and dry bread rather than fresh produce; protect food from dust and moisture; do not overcrowd pans
    Sun dryingFruit in hot, dry climatesDrying racks or screens, insect protection, and consistent sunshineTraditional method with no electricity requiredDepends on hot, dry weather; bring food in at night; protect it from insects and animals; not practical in every climate
    Oven dryingSmall batches, tomato paste, and foods you want to dry without a dehydratorLow-temperature oven, racks or trays, and careful monitoringUses equipment many people already ownWorks best if the oven can hold about 140–150°F; moisture needs a way to escape; can use more energy and requires close attention
    Dedicated dehydratorRegular dehydrating, garden harvests, larger batches, and more consistent resultsElectric dehydrator and traysConsistent airflow and temperature control; useful for larger batchesCosts more upfront; round models may need tray rotation, while rectangular models often provide more even airflow

    Air Drying Food at Home

    The most basic drying method is air drying. This works especially well for herbs such as basil, mint, and parsley. You can spread clean, dry leaves in a thin layer or hang small bundles in a dry place with good airflow until they are fully dry.

    I have also used this method very effectively with old stale bread. I cut the bread into cubes for croutons or crumble it for homemade bread crumbs, then spread it on a cookie sheet in a dry spot out of the way and stir it from time to time. It is a simple way to use bread that might otherwise go to waste.

    The key with air drying is not to overcrowd the pan or pile the food too densely. Food needs plenty of room for air to move around it. Stir small pieces occasionally, and make sure everything is completely dry before putting it away.

    Dehydrating old bread for crutons or bread crumbs couldn’t be easier

    Sun Drying Food

    Sun drying is another traditional preservation method, although it is not one I have used enough to give much personal advice about it. Between my roaming chickens and other curious homestead critters, I am afraid my food would be gone before I got the chance to enjoy it myself.

    Sun drying is similar to air drying, but it depends on consistently hot, dry, sunny weather. It is most practical in climates with very low humidity, which is also not here in southeastern Wisconsin. In more humid areas, food may mold before it has a chance to dry thoroughly, so an oven or dehydrator is usually a more dependable choice.

    If you do try sun drying, protect food from insects and animals, bring it in at night, and watch the weather closely. Because sun drying depends so heavily on the weather, I see it as more of a traditional option than an everyday preservation method for my own kitchen.

    How to Use an Oven as a Dehydrator

    Before I owned a dedicated dehydrator, I used my oven often. It works, although it does take a little extra attention.

    Spread food in a single layer on oven-safe drying racks or trays. If your oven can be set as low as 140–150°F, that is ideal for many fruits and vegetables. Prop the oven door open slightly so moisture can escape, and check the food regularly.

    I still use the oven method when I make tomato paste because it works so well. Creating tomato paste from juiced tomatoes takes time, but the slow oven heat helps cook down and dry the tomatoes into something thick, rich, and caramelized.

    Oven drying can be less efficient than using a dedicated dehydrator, and not every oven holds a low temperature evenly. Check food regularly, especially toward the end, so it does not scorch or become overly brittle. Always follow your oven manufacturer’s guidance, and do not leave a propped-open oven unattended.

    If your oven’s lowest setting is 170°F, it can still be useful for certain projects. Just check food often, since the higher heat can dry the outside more quickly than the inside.

    Why I Prefer a Dedicated Dehydrator

    My favorite method is using a dedicated dehydrator. These machines are made to move heated air steadily over the food, which helps it dry more evenly. They also make it much easier to control the temperature, which is helpful when you are drying different kinds of food.

    There are two common styles of dehydrators. Round or stacked-tray dehydrators usually move air vertically through the unit. Rectangular dehydrators generally move heated air from the back across the trays.

    I have used both kinds, and I personally prefer rectangular dehydrators. For me, the results seem more even, and I find the trays easier to load. I like being able to spread food out in a single layer without trying to fit everything around a center opening. The biggest downside is that rectangular dehydrators are usually more expensive.

    Here’s the rectangular dehydrator that I use.

    Horizontal-airflow dehydrators can be especially helpful when you are drying different foods at once because the air moves evenly across the trays. Vertical-flow models can work well too, but they may require more tray rotation for even drying.

    Basic Tips for Dehydrating Food

    No matter which drying method you use, a few habits make a big difference:

    • Start with fresh, good-quality food. Drying will not improve food that is already bruised, moldy, or beginning to spoil.
    • Wash and prepare food before drying.
    • Cut pieces into similar sizes so they dry evenly.
    • Arrange food in a single layer without overlapping.
    • Stir small pieces or rotate trays when needed.
    • Let dried food cool before testing it or packaging it.
    • If you are unsure whether something is dry enough, give it a little more time. It is better to dry food thoroughly than to store it with hidden moisture.
    • Remember that warm food can feel softer than it will after cooling.

    Fruits should usually be leathery or pliable, with no moisture squeezing out when pressed. Vegetables are often dry when they are crisp, brittle, or leathery. Herbs should crumble easily between your fingers.

    Storing Dried Food

    Let dried food cool completely before putting it into airtight jars, containers, or bags. Label each container with the food and date, then store it in a cool, dark, dry place.

    If you notice moisture collecting inside a container after a day or two, return the food to the dehydrator before storing it again. I usually label each container with the food and date so I can keep track of what needs to be used first.

    Taking the time to cool, label, and store dried food properly helps protect your hard work and keeps it ready to use later.

    Properly dehydrated food typically keeps for 6 months to 1 year at peak quality when stored in a cool, dark, and dry place. While safe to eat for longer if kept completely dry, quality, flavor, and nutrients begin to fade after 12 months

    Dehydrated jalopeno peppers make a wonderful (if potent) spice addition and keep a long time in a dry dark space.

    Next in This Series

    In the next post, I’ll cover how to prepare different foods for dehydration, including fruit, vegetables, herbs, and a few of my favorite garden foods.

    Have you ever dehydrated food at home? I’d love to hear which method you use most often—an oven, a dehydrator, or something simpler like air drying herbs.

    If this post was helpful, please like and share it with a friend who enjoys gardening, preserving food, or stocking a pantry for later.

    Read More Here: Zone 4B Vegetable Garden Ideas: What We Planted in 2026

  • How to Cook Dry Beans in a Pressure Cooker

    How to Cook Dry Beans in a Pressure Cooker

    This is a follow-up to my rice post because rice and beans are one of those classic combinations that show up in so many delicious meals. From Cuban black beans to Mexican-style pinto beans, there are countless ways to turn a simple pot of beans and rice into a filling meal.

    When I was a kid, I did not know about the wonders of beans. The most exposure I had was to the cheap beef-and-bean frozen burritos my mom would sometimes get. They were delicious, but that was about as far as it went.

    I learned more when I was in college. I was broke, and I was reading listicles about how to save money on food. Eating more beans was always near the top of the list, and there was a good reason why.

    It turns out there are many different kinds of beans, and each one has a distinctly different flavor. My whole world opened up that day.

    I started with canned beans, but quickly moved on to dried beans. Back then, I cooked them in a pot on the stove. But since getting my Crock-Pot Express pressure cooker, I have started making them that way instead. I am not paid to advertise it, and I do not even think it is still being made, but it has worked well for my kitchen.

    Today, I am going to show you how I use my pressure cooker to cook dry beans. I use the Crock-Pot Express as an example, but these tips should work for many electric pressure cookers. I will also share some troubleshooting tips for the times they do not turn out perfectly.

    Why Cook Dry Beans From Scratch?

    Beans are one of my favorite ways to make meals more filling without spending much more money. They are inexpensive, shelf-stable, and soak up the flavor of whatever you cook them with.

    A ham bone that might otherwise get thrown away can turn into a rich, smoky pot of beans. Add some onion, garlic, bay leaves, or clean vegetable trimmings, such as onion ends, celery leaves, or carrot tops, and you have the beginning of another meal.

    Beans are also helpful when you want to stretch meat. Add black beans to taco meat, kidney beans to chili, or navy beans to soup, and you can make a smaller amount of meat feed more people. With the price of meat these days, that can make a noticeable difference in the grocery budget.

    They are a good source of protein, fiber, and potassium, while also being naturally low in fat. A half-cup serving of cooked beans provides roughly 7 grams of fiber, depending on the variety. Beans and rice complement each other nutritionally, and together they make a filling, satisfying meal.

    Choosing the Right Bean

    Choose the type of bean you want to make. The basic cooking process is similar, but different beans work better in different meals.

    BeanGood For
    Kidney beansChili, soups, salads
    Great Northern beansBaked beans, ham and bean soup, creamy bean dishes
    Navy beansBaked beans, soups, and bean side dishes
    Black beansCuban-style black bean soup, tacos, burrito bowls, rice dishes
    Pinto beansTacos, refried beans, burritos, chili
    Chickpeas or garbanzo beansHummus, salads, soups, roasted chickpeas

    How Much Do Dry Beans Make?

    One cup of dry beans usually makes about 2 to 3 cups of cooked beans. That is enough for about four to six half-cup side-dish servings, depending on the bean and what else you are serving.

    If beans are the main part of the meal, plan on larger portions. If you are using beans to stretch a meat-based meal, one cup of dry beans can go a long way.

    I recently cooked 1½ cups of dry beans, then added them to 1½ pounds of taco meat. It nearly doubled the taco filling, which is nothing to complain about when you have a taco-loving family like mine.

    Soaking Dry Beans

    The night before you want to cook your beans, choose the type of bean you would like to make. Look through the dry beans and remove any stray rocks, broken beans, or debris.

    Place the beans in a large bowl or container and cover them generously with cold water. Beans expand while soaking, so make sure there are several inches of water above them.

    I like to add about 1 tablespoon of salt to 3 quarts of soaking water, but plain water works well too if you prefer to keep things simple.

    Cover the container and let the beans soak in the refrigerator overnight. An overnight soak helps the beans cook more evenly and makes the next day’s cooking much easier.

    If you are in a pinch, you can soak beans for only a few hours. They may need a little extra cooking time, so check them after the first pressure-cooking cycle and add more time if they are still too firm.

    Soaking beans really helps speed up the cooking process.

    How to Cook Soaked Dry Beans in a Pressure Cooker

    Ingredients

    • 1 cup dry beans, picked over and soaked overnight
    • Fresh water
    • 1 teaspoon salt per cup of dry beans
    • 1–2 bay leaves, optional
    • Clean vegetable trimmings, such as onion ends, celery leaves, or carrot tops, optional
    • Ham bone or ham hock, optional

    Instructions

    1. Pick through the beans and remove any damaged beans, debris, or small stones.
    2. Rinse the beans, cover them generously with cold water, and soak them in the refrigerator overnight.
    3. Drain and rinse the soaked beans.
    4. Add the beans to the pressure cooker.
    5. Cover the beans with fresh water, leaving at least 2 inches of water above them. If you are adding a ham bone, make sure it fits comfortably below the maximum-fill line.
    6. Add the salt, bay leaves, clean vegetable trimmings, onion, garlic, herbs, or ham bone if using.
    7. Do not fill the pressure cooker more than halfway full. Beans expand and can foam while cooking, so they need plenty of room in the pot.
    8. Lock the lid, set the steam-release valve to the sealed position, and select the bean function or high pressure.
    9. On my Crock-Pot Express, I start soaked beans on the bean setting, which runs at high pressure for about 20 minutes.
    10. When the cooking cycle is complete, let the pressure release naturally. On my cooker, this usually takes around 20 to 30 minutes.
    11. Once the pressure indicator has dropped and the lid opens easily, carefully remove the lid.
    12. Remove bay leaves, vegetable trimmings, and bones with tongs. If you used a ham bone, pull off the meat, chop it if needed, and return it to the pot.
    13. Taste the beans. If they are still too firm, return them to high pressure for another 5 to 10 minutes, then allow the pressure to release naturally again.
    Drain the beans
    I use the “Bean/Chili” setting on my pressure cooker.
    Tender, flavorful cooked beans are wonderful to add to many meals.

    When to Add Tomatoes, Vinegar, or Other Acidic Ingredients

    I usually wait to add tomatoes, vinegar, molasses, or other acidic ingredients until the beans are tender. Acidic ingredients can slow down the softening process, especially with older beans.

    This is especially helpful to remember when you are making chili, baked beans, tomato-based soups, or any recipe that includes vinegar or molasses. Cook the beans until tender first, then add those ingredients and simmer everything together for flavor.

    What to Do With Cooked Beans

    Once the beans are tender, you have a simple base for all kinds of meals.

    Use kidney beans in chili, black beans to stretch ground beef tacos or make Cuban-style black bean soup, pinto beans for refried beans and rice dishes, navy beans in baked beans, or chickpeas in hummus.

    Of course, one of my favorite ways to use a pot of cooked beans is alongside a simple bowl of rice. Add a little cooking liquid, chopped onion, hot sauce, salsa, or whatever seasoning fits the meal, and you have an inexpensive, filling dinner.

    Add cooked beans to taco meat to stretch your food dollar.

    How Long Do Cooked Beans Last?

    If I make a large batch, I keep some in the refrigerator for the week and freeze the rest in meal-size portions for later. Store refrigerated beans in an airtight container and use them within 3 to 4 days.

    For longer storage, freeze beans in meal-size portions with a little cooking liquid so they do not dry out. Properly stored cooked beans can keep in the freezer for up to 6 months. When you are ready to use them, thaw them in the refrigerator, then add them to soups, chili, tacos, casseroles, or rice dishes just as you would canned or freshly cooked beans.

    Dry Bean Troubleshooting Guide

    ProblemLikely CauseWhat to Try Next Time
    Beans are still firm after cookingBeans were not soaked long enough, are older, or need more cooking timeReturn them to high pressure for another 5 to 10 minutes
    Beans are mushyBeans cooked too long or were very soft before pressure cookingReduce cooking time slightly next time
    Beans are blandNot enough seasoning or flavorful ingredientsAdd salt, onion, garlic, bay leaves, broth, herbs, or a ham bone
    Beans are too saltyToo much salt, bouillon, ham, or salty brothUse less salt or choose low-sodium broth next time
    Beans are dry after cookingNot enough cooking liquidAdd more water or broth before storing or serving
    Beans stick to the bottomNot enough liquid or food was left on warm too longUse enough water, and remove or store beans once they are finished

    Cooking dry beans from scratch is one of those simple kitchen skills that saves money, makes meals more filling, and gives you a lot of options throughout the week.

    Do you cook dry beans from scratch? What is your favorite kind of bean to keep in the pantry?

    If this guide was helpful, please like and share it with a friend who enjoys cooking from scratch, saving money on groceries, or making simple pantry meals.

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    Read Next: Buying Meat from a Farmer: A Complete Guide to Bulk Meat, Freezers, and Butchers

  • How to Cook Perfect Rice in a Pressure Cooker

    How to Cook Perfect Rice in a Pressure Cooker

    In my humble opinion, the ability to make rice is one of the most underrated skills an aspiring cook can have. You need rice for so many dishes, from stir-fries and stuffed peppers to a simple side dish served with gravy.

    When I first started making rice, it either burned to the bottom of the pot or was so watery that it turned into gelatin. Neither is particularly appetizing when you are trying to impress your new beau that you hope will become your husband someday.

    Joke’s on me, though—I later learned he does not like rice at all. Oh well.

    I still like rice, and sometimes, as I tell my kids all the time, you need to make foods that some people enjoy even if others do not. It all balances out over time. He usually does not complain when I make rice anymore.

    That’s because since those early cooking days, I have learned how to make rice much more reliably. It now comes out tender, flavorful, and not mushy. Today, I am going to share the method that works best for me.

    A Note on Rice Type

    I am not going to get into a huge amount of detail about long-grain versus short-grain rice because, if I am being honest, I do not pay much attention to that myself.

    I usually buy rice from a local Amish scratch-and-dent store. Most of the time, I find a long-grain variety in a five-pound bag for a discount. The bag I currently have works great, and the best part is that I paid two dollars for it.

    My current 5 pound bag of rice that cost me $2 at the local Amish scratch-and-dent store.

    Why I Cook Rice in a Pressure Cooker

    My secret is using a pressure cooker. A few years ago, the Instant Pot was all the rage, but I use a Crock-Pot Express pressure cooker, and it works well for the rice I make. I do not think the Crock-Pot Express is still produced, but the general method should work with many electric pressure cookers that have a rice setting.

    These machines are truly useful. Yes, they can cook a pot roast until tender in less than an hour, but they can do much more than that. They can cook dry beans after soaking, make soups and stews, and some models can even make homemade yogurt.

    Pressure cookers work by trapping steam inside the pot, which raises the temperature above the normal boiling point of water and allows food to cook quickly. Before starting, always make sure the sealing ring is fitted correctly, the lid is locked, and the steam-release valve is set to the sealed position.

    For rice, I use the rice setting on my Crock-Pot Express, which cooks it at low pressure.

    Here’s the pressure cooker I use, the Crock-Pot Express

    Do You Need to Rinse Rice Before Cooking?

    There is always a debate about whether dry rice should be rinsed before cooking. I have tried it both ways, and personally, I usually do not rinse mine.

    I am a busy mom, and I have not noticed a meaningful difference in the stickiness of my finished rice when I rinse it first. I have found that the more important factor is how much liquid I add to the pot.

    If you prefer to rinse your rice, or if the package directions recommend it, go ahead and rinse it first. Just make sure to drain it well before adding it to the pressure cooker.

    How Much Rice Does One Cup of Dry Rice Make?

    One cup of dry long-grain rice usually makes about three cups of cooked rice. That is enough for a side dish for several people, depending on what else you are serving.

    My Pressure Cooker Rice Recipe

    This recipe makes about three cups of cooked rice.

    Ingredients

    • 1 cup dry long-grain white rice
    • 1½ to 2 cups water or broth, depending on your rice package directions
    • 1 teaspoon chicken bouillon
    • 1 teaspoon beef bouillon

    The chicken-and-beef-bouillon combination is something I learned while working as a chef’s assistant in a college dorm dining hall. It gives plain rice a lot more flavor.

    If I use water, I add the chicken and beef bouillon for flavor. If I use a salty broth, I reduce or skip the bouillon.

    Bouillon brands vary quite a bit in saltiness, so start with a smaller amount if you are using a new brand. You can always add more seasoning next time. If you are making a sweet dish like rice pudding, skip the savory bouillon altogether.

    Optional Step: Toast the Rice

    If you want to take your rice up a notch, use the sauté function on your pressure cooker to lightly toast the dry rice before adding the liquid.

    You can toast the rice dry or add a small amount of oil or butter first if it fits the dish you are making. Stir it constantly and watch it closely. Rice can go from lightly toasted to burnt very quickly.

    Toasting is optional, but it can add a little more flavor to savory rice dishes.

    How Much Liquid to Add to Rice

    The amount of liquid is the most important part of making good rice.

    Start with the amount listed on your rice package and follow your pressure cooker’s instructions. For the long-grain rice I usually buy, I use between 1½ and 2 cups of water or broth for every cup of dry rice.

    If you add too much liquid, the rice can turn mushy. If you add too little, the rice may be dry, undercooked, or stick to the bottom of the pot.

    I use the word liquid because you need to account for wet ingredients. Tomatoes, broth, sauces, and other ingredients can add liquid to the pot.

    I made this mistake just the other day when I added a whole tomato to my jambalaya. I reduced the water in the pot, but not by enough. The rice was edible, but softer than I wanted it to be.

    I still occasionally get mushy rice when I open a new bag and decide that I know better than the instructions on the back of the package.

    Usually, I do not.

    How to Cook Rice in a Pressure Cooker

    1. Optional: If you choose to rinse your rice, rinse it under cool water until the water runs mostly clear, then drain it well.
    2. Add the rice, water or broth, chicken bouillon, and beef bouillon to the pressure cooker. If you are using broth, reduce or skip the bouillon as needed.
    3. If you are toasting the rice first, toast it before this step, then add the water or broth and bouillon after toasting.
    4. Stir everything together.
    5. Do not fill the pressure cooker beyond the maximum-fill line. Rice expands as it cooks, so leave plenty of room in the pot.
    6. Check that the sealing ring is in place and the lid is locked.
    7. Set the steam-release valve to the sealed position.
    8. Select the rice function and press start.
    9. Let the pressure cooker do the work.

    On my Crock-Pot Express, the cooker takes a few minutes to build pressure, then cooks the rice for about 12 minutes on low pressure.

    The finished rice, with the perfect texture and seasoning.

    How to Release Pressure After Cooking Rice

    When the rice cycle is complete, let the pressure release naturally before opening the lid.

    Rice is delicate, and natural release gives it time to finish cooking without forcing starchy liquid through the steam valve. Once the pressure indicator has dropped and the lid opens easily, carefully remove the lid, fluff the rice with a fork, and serve.

    My cooker automatically switches to keep-warm mode after the cooking cycle. I usually fluff the rice once the pressure has released, then serve it or leave it on warm until the rest of dinner is ready.

    Rice Troubleshooting Guide

    ProblemLikely CauseWhat to Try Next Time
    Rice is mushyToo much liquid or extra liquid from other ingredientsReduce the liquid slightly and account for tomatoes, broth, or sauces
    Rice is dry or undercookedNot enough liquidAdd a little more liquid next time
    Rice sticks to the bottomToo little liquid or rice was left on warm too longFollow the package liquid amount and fluff rice after natural release
    Rice is blandNot enough seasoningUse bouillon, broth, butter, salt, herbs, or seasonings
    Rice is too saltyToo much or high-sodium bouillonUse less bouillon or choose a low-sodium variety

    Rice is one of those simple foods that becomes much easier once you find a method that works for your kitchen. For me, using a pressure cooker takes away much of the guesswork and gives me a dependable side dish for all kinds of meals.

    Do you cook rice in a pressure cooker? What is your favorite way to season it?

    If this pressure cooker rice method was helpful, please like and share it with a friend who wants an easier way to make rice at home.

    Read More Here: Amish Bakery Visit for Bulk Groceries: A Homesteading Family Tradition

  • How to Freeze Cooked Garden Vegetables Like Beets, Corn, and Winter Squash

    How to Freeze Cooked Garden Vegetables Like Beets, Corn, and Winter Squash

    This post is the last in my garden freezing series, where I’m sharing three simple ways to preserve the harvest:

    • easy no-blanch freezer foods,
    • blanch-and-freeze vegetables, and
    • cooked vegetables for the freezer.

    In this post, I’m covering the final step — freezing cooked garden vegetables.

    Want all three freezer methods in one printable guide?

    Grab it here for $5.

    Why Freeze Cooked Vegetables?

    Some garden vegetables freeze best after they’ve been fully cooked first. It adds a little extra prep, but for certain vegetables it helps preserve texture and makes them easier to use later.

    How to Freeze Beets

    Beets are one of the best examples. I cook them until tender, let them cool, then peel and slice or cube them before freezing. Sometimes I freeze them plain, and other times I season them lightly depending on how I think I’ll use them later. Frozen cooked beets are great for salads, side dishes, or reheating with a little butter and salt.

    How to Freeze Corn

    Corn is another vegetable that freezes beautifully after cooking. First I husk the corn.

    Then I cook the corn on the cob, let it cool, then cut the kernels off the cob before freezing them in portion-sized bags. I squeeze out the air, seal the bags, and place them in the freezer. I usually don’t freeze whole cobs, mostly because the kernels take up less space and are easier to use later in soups, casseroles, chowders, skillet meals, and homemade dinner bowls.

    How to Freeze Winter Squash

    Winter squash also works well with this method, especially varieties like acorn squash, pumpkin, and spaghetti squash. I like to cook them until tender, let them cool, and then freeze the flesh in portions that are easy to thaw later. The texture softens a bit after freezing, but these squash varieties are still wonderful for purees, soups, casseroles, baked dishes, and other recipes where the squash will be mixed in or mashed.

    Best Vegetables to Freeze Cooked

    This method also works well for other vegetables that are usually cooked before serving or that don’t hold up quite as well when frozen raw. The key is to think ahead about how you’ll want to use them later. If the goal is to save time during the winter, freezing them after cooking can be a great option and only adds a little more work when you’re already cooking a larger batch.

    Like the other freezer methods, this one helps us make the most of summer’s harvest. Instead of watching good food go to waste, I can tuck it away for a colder day when a quick homemade meal is exactly what we need.

    Cooking and Freezing Guide

    If you want a quick reference, here’s a simple guide for freezing cooked vegetables after they’ve been prepared and cooled.

    VegetableHow to CookHow Long It Lasts in the FreezerHow to Use After Thawing
    BeetsBoil or roast until tender, then peel and slice or cube8–12 monthsSalads, side dishes, reheating with butter, soups
    CornCook on the cob, then cut kernels off after cooling8–12 monthsSoups, casseroles, chowders, skillet meals, homemade dinner bowls
    Acorn squashBake or roast until tender, then scoop out the flesh8–12 monthsPurees, soups, casseroles, baked dishes
    PumpkinRoast or steam until tender, then puree or mash8–12 monthsPies, muffins, breads, soups, sauces
    Spaghetti squashBake or roast until tender, then scrape out the strands6–8 monthsCasseroles, skillet dishes, vegetable sides, mixed vegetable bowls

    I usually label each bag with the date so I know what to use first. I’ll cover canning methods in future posts.

    Do you freeze any vegetables after cooking them first? I’d love to hear what works best for you in the comments.

    If this post was helpful, please like and share it with a friend who loves preserving garden produce.

    Read More Here: Biggest Garden Yet: Lessons, Laughs, and Pig-Approved Produce

  • How to Blanch and Freeze Broccoli and Other Garden Vegetables

    How to Blanch and Freeze Broccoli and Other Garden Vegetables

    This post is the second in my garden freezing series, where I’m sharing three simple ways to preserve the harvest:

    In this post, I’m covering the next step — the simple process of blanching and freezing garden produce.

    Want all three freezer methods in one printable guide?

    Get it here for $5.

    Why I Freeze Broccoli

    I love harvesting vegetables from the garden and putting them up for later. There’s something satisfying about knowing summer’s work will carry us through the colder months. One of my favorite ways to preserve vegetables is by blanching and freezing them, and broccoli is one of the easiest places to start.

    I usually plant far more broccoli than our family can eat during the summer, which makes it a perfect candidate for the freezer. The same method also works well for other garden vegetables like green beans, cauliflower, and carrots, depending on the vegetable and how it holds up to blanching.

    How to Blanch Broccoli

    I start by harvesting broccoli heads when they are ready, then cut them into bite-size pieces with some stem attached and soak them in cold water. While the broccoli is soaking, I bring a large kettle of water to a boil.

    Select good heads of broccoli that have not flowered and are full

    Once the water is boiling, I add the broccoli and blanch it for 2.5 minutes. Then I remove it immediately and plunge it into icy water to stop the cooking process. This helps preserve the broccoli’s color, flavor, and texture for long-term storage by slowing the enzymes that can cause spoilage and off-flavors.

    Before blanching
    After blanching

    How to Freeze Broccoli

    After the broccoli has cooled completely, I spread it out on a cookie sheet and place it in the freezer overnight. This step keeps the pieces from freezing into one big clump, so I can easily grab just what I need later. Once frozen, I transfer the broccoli into quart- or gallon-size freezer bags and store it in the freezer until I’m ready to use it.

    I spread the broccoli onto a cookie sheet and place it in the freezer overnight so I can pull out as much as I need.
    Don’t forget to properly label the bags! Here, I kept it simple: food, and month/year of harvest.

    Frozen broccoli is one of my favorite vegetables to pull out in the middle of winter. I use it in dressed-up ramen, soups, stir-fries, and as a simple side dish with dinner. It never seems to last until the next harvest season. Even with my best efforts, we usually run out by February, right around the time I’m planting broccoli again from seed.

    Other Vegetables to Blanch and Freeze

    The same basic blanch-and-freeze method works well for other vegetables from the garden too. Green beans are a freezer favorite, and I also like to preserve cauliflower and carrots when we have extra. If you grow a garden, freezing vegetables this way is one of the easiest ways to avoid waste and enjoy your harvest later in the year.

    Blanching Guide for Garden Vegetables

    If you like having a quick reference, here’s a simple blanching guide for a few common garden vegetables, along with the kinds of dishes they work best in after freezing.

    VegetableBlanch TimeFreezer LifeBest For
    Broccoli2.5 minutes8–12 monthsRoasting, soups, stir-fries, side dishes
    Green beans3 minutes8–12 monthsSide dishes, casseroles, sautés
    Cauliflower3 minutes8–12 monthsRoasting, soups, mash, casseroles
    Carrots2–3 minutes10–12 monthsSoups, stews, roasting, glazing
    Brussels sprouts3–5 minutes8–12 monthsRoasting, skillet dishes, side dishes

    Blanch times can vary a little depending on the size and freshness of the vegetable, so use this as a starting point. When I freeze vegetables, I usually label the bag with the date so I can keep track of what needs to be used first.

    More Garden Freezer Ideas

    In my next post, I’ll cover how to freeze garden vegetables that you fully cook first, such as sweet corn, beets, and squash.

    Do you preserve vegetables from your garden? What are your favorites to freeze? Share your favorites in the comments.

    If this post was helpful, please like and share it with a friend who loves preserving garden produce.

    Read More Here: Zone 4B July Garden Tour: Our 2026 Garden Updates

  • How to Freeze Peppers, Tomatoes, Zucchini, and Berries for Later

    How to Freeze Peppers, Tomatoes, Zucchini, and Berries for Later

    This post is part of my garden freezing series, where I’m sharing three simple ways to preserve the harvest:

    In this post, I’m covering the easy stuff — the garden produce you can prep and freeze without blanching.

    Want all three freezer methods in one printable guide?

    Get the Garden Freezer Guide here for $5.

    I love putting up garden produce for later in the year, especially when the freezer starts to feel like a quiet little backup pantry. Some vegetables need to be blanched before freezing, but a few summer favorites are even easier: just prep them, freeze them, and stash them away for winter.

    Peppers

    Peppers are one of the easiest things to freeze. I wash them, remove the stems and seeds, and slice or chop them depending on how I plan to use them later. Sometimes I leave them whole for stuffed peppers. Then I spread the pieces on a tray or place them directly into freezer bags. Frozen peppers are great for soups, omelets, stir-fries, casseroles, and stuffed peppers.

    Tomatoes

    Tomatoes are another simple freezer food. I usually core them, then place them whole into a gallon freezer bag. This is especially helpful in August when I’m overwhelmed with produce and don’t have time to process everything right away. In winter, when I have more time, I take them out of the freezer. Once they thaw, the skins slip off easily, which makes them especially handy for sauces, soups, and stews.

    If I have a bumper crop, freezing tomatoes is one of the fastest ways to deal with them before they start to soften on the counter.

    Zucchini

    Zucchini is a little more flexible. I usually shred it before freezing, since that works well for muffins, breads, and casseroles. If I want to use it in soups or skillet dishes, I may slice it instead. Zucchini has a high water content, so it won’t always hold its texture perfectly after thawing, but it is still worth freezing when the garden is overflowing. I’ve found that it helps to prep the veggie the way I expect to use it later, because that makes it much more likely I’ll actually use it.

    Berries

    Berries are one of my favorite easy freezer foods. After washing and drying them well, I spread them on a tray and freeze them before bagging. This keeps them from clumping together so I can grab just what I need for smoothies, muffins, pancakes, or cobblers. Frozen berries are one of those things that make winter breakfasts feel a little brighter.

    If you like having a quick reference, here’s a simple guide for these easy freezer foods:

    FoodGeneral MethodHow Long It Keeps in the FreezerBest Use After Thawing
    PeppersWash, remove stems and seeds, slice or chop, then freeze on a tray or in bags8–12 monthsSoups, omelets, stir-fries, casseroles, stuffed peppers
    TomatoesCore and freeze whole in freezer bags6–12 monthsSauces, soups, stews
    ZucchiniShred or slice, then freeze in portions8–12 monthsMuffins, breads, casseroles, soups
    BerriesWash, dry well, tray-freeze, then bag8–12 monthsSmoothies, muffins, pancakes, cobblers

    The nice thing about these foods is that they don’t require a lot of extra steps. If you’re short on time, they’re a great way to preserve a harvest quickly and keep food from going to waste.

    What easy freezer foods do you like to put away from the garden? Share your favorites in the comments.

    If this post was helpful, please like and share it with a friend who loves preserving garden produce.

    Read More Here: Zone 4B Vegetable Garden Ideas: What We Planted in 2026

  • Zone 4B July Garden Tour: Our 2026 Garden Updates

    Zone 4B July Garden Tour: Our 2026 Garden Updates

    Somehow, it’s already early July. How is your garden doing?

    We’re in Zone 4B, and in late May I shared what we planted in our garden this year. In this post, I’m expanding on that first update and sharing how things are going now. How much work have we done so far? What veggies have we harvested already (spoiler: not too many yet, but that’s changing fast!)?

    It’s been a fairly wet season so far (with plenty of tornado warnings), which has meant we haven’t had to start watering yet. I expect that to change as July continues and we slide into our usual hotter, drier stretch.

    Think of this as a walk-through of our garden rows, plus a few notes on what’s working, what isn’t, and what we’ve noticed already this year.

    Strawberries: The Semi-Permanent Front Row

    The first two rows of our garden are dedicated to strawberries. This is a semi-permanent location for them. Back in April, we transplanted the plants, and since then we’ve pinched off the blossoms and weeded the rows.

    We’ve been pinching blossoms to allow the plants to focus more on strong root and leaf growth, but have recently stopped. We’ve harvested a grand total of two berries so far (and they’re delicious!). Besides the berries, the plants themselves have sent off large shoots that re‑root themselves. We’ve been working to direct those so they don’t take over the middle of the row.

    Root Vegetables: Fresh Salads Now, Storage Roots Later

    The next rows are dedicated to root vegetables and salad greens. These rows have shown a rapid return, with us harvesting many salads’ worth of lettuce and spinach (my salad spinner is working overtime!), and we’ve finished harvesting radishes.

    Other veggie updates:

    • Parsnips: They didn’t come up well, so we replanted a couple of weeks ago.
    • Carrots: They’re coming up great, and we hope to harvest our first fresh carrots (nature’s candy) within the next couple of weeks. My son cannot wait.
    • Beets: We hope to harvest these soon too.

    Red and Yellow Onions

    After the root bed come two full rows of onions—both red and yellow.

    Our transplanted yellow onions have been growing vigorously; they are now about the size of baseballs. Our red onions are a little further behind, but are still quite healthy.

    We’ve started harvesting some of the larger yellow onions. Fresh onions from the garden are divine!

    Peas: Kid-Favorite Garden Candy

    Our peas are starting to blossom, which means any week now they’ll begin producing. The kids think of them as garden candy, and eat them straight from the vine.

    Cucumbers in the Middle (On Purpose) + Tomatoes and Peppers

    The cucumbers are coming up well and are starting to blossom. We’ll start getting cucumbers in just a couple of weeks. We planted them in the middle of the garden on purpose, where they’re easy to water and can climb on a trellis without taking over the edges.

    I did see my first cucumber beetles this week. Right now I’m just keeping a close eye on them; if anyone has favorite ways to manage cucumber beetles organically, I’d love to hear your advice.

    We’ve actually started harvesting some peppers already—delicious!

    We have tiny Roma tomatoes on the vine that are steadily getting bigger, and some Early Girls. I expect to get a couple of Early Girls in a couple of weeks, then the Romas and Mortgage Lifters by the end of July into early August.

    Cruciferous Row: Cauliflower, Kale, Broccoli, and Brussels Sprouts

    I’ve harvested my first kale and made my first batch of Zuppa Toscana. It was lovely—though maybe not the best meal to eat on a 90‑degree day, haha.

    Cauliflower, broccoli, and Brussels sprouts haven’t produced yet. I expect the broccoli to start producing within the next couple of weeks. The Brussels sprouts will likely be ready in about 2–3 months (they have a long growing period).

    Cabbage, Bok Choy, and Kohlrabi

    The next row is a mix of:

    • Cabbage: Destined for sauerkraut, boiled cabbage, and coleslaw. Not ready yet, but I expect smaller heads to be ready in about a month.
    • Bok choy: We harvested our first head, and it was delicious in our beef stir fry.
    • Kohlrabi: The “heads” are starting to form (they look like a little bulb with leafy hair coming out).

    Summer Squash, Rutabagas, and a Few Flowers

    In the back corner of the garden, we planted summer squash—three hills of it.

    In my unsolicited opinion, three hills is about two hills too many. If you’ve ever been buried in zucchini or summer squash, you know exactly what I mean. We also have several volunteer squash plants coming up in random spots throughout the garden. If a volunteer squash plant pops up in a really inconvenient spot (where it will interfere with my favorite veggies), I pull it out.

    The rest of that row holds garlic and rutabagas:

    • We plan to harvest the four bulbs of garlic within the next couple of weeks.
    • The interplanted rutabagas will begin to be harvested in about a week or two.

    We’ve also tucked marigolds into the garden, which I love both for their pest‑control benefits and because they’re simply beautiful. On top of that, we have a lot of volunteer sunflowers coming up throughout the garden—they add a bit of cheer and should make the bees happy later in the season.

    Sweet Corn and Cantaloupe at the Front

    The front of the garden holds our sweet corn patch. It’s doing well so far. They always say corn is doing well if it’s “knee high by the Fourth of July,” and this year it’s about waist high (I’m writing this on the Fourth). I suspect we will be battling the raccoons and possums for the crop later in the season, and I hope we win at least some this time!

    The cantaloupe patch is on the other side. So far, so good—the plants are still small, but they grow fast this time of year. I expect to harvest our first cantaloupes in about a month.

    How Much Weeding We’ve Done (So Far)

    We weed the garden the most at the beginning of the garden season. My dad has always said, “You win or lose the battle with weeds in the month of June,” and I wholeheartedly agree.

    If you catch them early and don’t let them go to seed, there are fewer by the end of the year (although you still have to do maintenance weeding after that). In June, my husband and I have spent an average of 3–4 hours per week on weeding. As the weather gets drier and the plants start to shade out more of the garden, I expect that time to be drastically reduced, down to about an hour per week.

    I’ll shift that “extra” time to harvesting and preservation as the season continues. Stay tuned for all the ways I like to preserve garden‑fresh veggies!

    Potatoes, Pumpkins, and Future Plans

    Beyond the main garden rows, we have two additional patches:

    • The potato patch has been hilled, and we’re starting to find the dastardly potato bugs (both the babies and the adults). For now we’re picking them off by hand and doing our best to stay ahead of them.
    • Behind our barn, we have established a pumpkin patch, and I’m already picturing fall—whether that means jack‑o’‑lanterns, pies, or both.

    So far, I don’t have big “lessons learned” to share this season. I’m sure they’re coming as the summer unfolds, but right now we’re mostly observing, adjusting as needed, and enjoying the early harvests.

    That’s where things stand in our Zone 4B garden this early July.

    Garden produce starting to come in?

    My free Grow What You’ll Use planner helps you decide what to eat fresh, freeze, dehydrate, store, share, or use up this week—before the harvest gets ahead of you.

    Send Me the Free Planner

    If you’re gardening in a similar climate, I’d love to hear: what’s thriving for you right now, what pests you’re seeing, and what’s been your biggest surprise so far this season?

    If this garden tour was helpful or encouraging, would you share it with another gardener—especially someone in a colder zone? Your shares and comments help these updates reach more folks who are growing right alongside us.

    Read Next: Biggest Garden Yet: Laughs, Lessons, and Pig-Approved Produce

  • June Dairy Month Recap: Stories from the Farmyard

    June Dairy Month Recap: Stories from the Farmyard

    As June Dairy Month comes to a close, I’ve been thinking about how much this month’s writing has revolved around farmers, hayfields, and the quiet weight of rural life. It wasn’t a strategic content plan so much as an honest outflow of what’s on my heart—and on my mind—this time of year.

    In case you missed any of the recent posts (or want to revisit them with fresh eyes), here’s a look back at the stories we’ve walked through together.

    The Old New Holland Baler and a Haying Legacy

    In one post, I took you out to the hayfield, where an old New Holland baler still clatters its way across the field, tying bales as steadily as it did in the 1960s. We followed its story from my grandfather’s horse-drawn days, through my dad’s years of frantic shear-pin changes and late‑night repairs, all the way to today’s summers under my father’s care.

    That baler became more than a machine—it stood in for a family legacy of persistence, resourcefulness, and care passed down from one set of hands to the next. Each bale it drops is a small monument to the people who refused to let it quit.

    Learning to Stop Hiding My Farm Roots

    Another post shifted from machinery to identity. I shared my “confession” that, for years, I tried to tuck my farm background away—doing just enough chores, avoiding being “too farm kid,” and choosing choirs over FFA. I wanted the values without the label.

    But homesteading habits kept creeping back: blanching green beans, learning to make sauerkraut, failing (and eventually succeeding) at homemade pizza. A glut of cucumbers and a Facebook post finally opened my eyes to how unusual my access to fresh food really was—and how much others valued what I took for granted.

    Through coworkers’ questions and friends’ enthusiasm, I began to see my rural upbringing not as a liability, but as an asset: a source of work ethic, resourcefulness, and a perspective that still shapes how I parent, homestead, and show up in my community.

    Naming the Hidden Weight Farmers Carry

    We also zoomed out to look more directly at farmer mental health. That post walked through the way farming has changed over the past forty years: fewer, larger farms; bigger equipment; “land rich and cash poor” realities; new diseases and pests; and markets that feel like a roller coaster.

    Layer by layer, we named the unseen pressures—chronic stress, isolation, identity and legacy, and stigma around asking for help. The goal wasn’t to drown anyone in statistics, but to give words to what many farmers and farm families are already feeling: that toughness doesn’t make you immune to stress, and that talking about it is an act of courage, not weakness.

    We also talked about what farmers need to hear (that being exhausted doesn’t mean you’re failing) and what the rest of us can do in small but meaningful ways: listening well, supporting local, sharing resources, and checking in after hard news.

    June Dairy Month from the Farmyard Side

    In honor of June Dairy Month, another piece turned the camera toward what June actually feels like on the farm. While towns see smiling cow posters, ice cream specials, and farm breakfasts, farmers see early alarms, hot barns, hayfields racing storms, and bills riding in their back pockets.

    I shared memories of June as “hold on tight and hope the machinery cooperates,” and explored how it can feel to be “celebrated” while you’re barely keeping up. For some, June Dairy Month is joyful; for others, it’s complicated. We imagined what farmers might actually want this month: fewer speeches and more listening, real prayers for safety and rest, quiet texts that say, “How are you holding up?” and resources that gently say, “You don’t have to carry this alone.”

    I also mention practical ways to honor farmers—asking better questions, dropping off food or encouragement during haying, and telling kids the story behind the milk in their glasses.

    A Barn Roof, a Helping Hand, and a Farm Friendship

    Most recently, I shared a story from before I was born, about how one small act—stopping to help on a red barn roof—turned two neighboring farmers into lifelong friends. A neighbor pulled in, climbed up despite a fear of heights, and offered a hand. From that afternoon on the peak, their lives became deeply intertwined through haying days, shared meals, weddings, and tough seasons.

    As a kid, I joined those hay crews, stacked bales until I was covered in dust, and ate big meals that felt like our own modern threshing bees. Looking back, I can see how that one moment of courage and kindness rippled through decades and shaped the community I grew up in.

    What Threads These Stories Together

    Across all these posts, a few themes keep surfacing:

    • The steady, sometimes unnoticed persistence of farmers and farm families
    • The way small acts—fixing an old baler, sharing cucumbers, stopping to help on a roof—carry forward into generations
    • The tension between public celebrations of agriculture and the private weight many farmers carry
    • The quiet, sturdy beauty of rural friendships and communities

    June Dairy Month may be the official reason to talk about cows and fields, but the stories don’t fit neatly into one month on a calendar. They’re ongoing, season after season.

    Feature Photo by GG LeMere on Unsplash

    If one of these posts resonated with you, I’m glad you were here. And if you’re a farmer, or love one, thank you—for the work you do, the courage it takes, and the stories you’re still living.

    If you have a minute, I’d love to know: which of these stories stuck with you most, and what would you like to see more of in the months ahead?

    If you know someone who loves farm stories—or someone who lives them—would you share this recap with them? Your shares and comments help these stories find the people who need them.

    Read Next: Growing Up on a Wisconsin Dairy Farm: Reflections for June Dairy Month

  • Farmer Mental Health: The Hidden Toll of Bigger Farms and Bigger Debt

    Farmer Mental Health: The Hidden Toll of Bigger Farms and Bigger Debt

    Hay season means long days, heavy decisions, and worries that don’t clock out when the sun gets low.

    When most people picture a farmer, they imagine strong hands, early mornings, and a deep connection to the land. Those things are true. But what’s less visible is the mental and emotional weight that modern farmers carry—often in silence.

    Over the last 40 years, farming has changed dramatically. We’ve seen consolidated farms, bigger machinery, larger herds, and new technology. Alongside those changes came something else: bigger debt, more uncertainty, and worries that don’t clock out when the day is done.

    This piece isn’t about statistics. It’s about naming some of the pressures farmers feel, and why mental health deserves to be part of the conversation when we talk about agriculture.

    From Many Small Farms to Fewer, Bigger Ones

    A generation or two ago, it was common to see many small and mid-sized family farms clustered within a few miles of each other. They could lean on each other for basic help. My dad and a good farmer friend lived two miles apart and shared haymaking equipment and labor. We would spend a day baling hay at the friend’s place, and another day baling hay on our farm.

    On a good day with lots of help, we could bale and put away 2,000–3,000 small square bales—enough to fill a hay mow from the floor to the rafters and keep a dairy herd fed for months. All the while, we had good conversations, got a solid workout, and ate a good meal afterward. There was a sense of satisfaction I didn’t fully appreciate at the time as I coughed up dust all night and well into the next day. We could rely on each other for reciprocal help that taught me what true community support looks like.

    Over the past few decades:

    • Many small operations have closed or merged.
    • Land has consolidated into fewer, larger farms.
    • Surviving farms often feel pressure to “get bigger or get out.”

    This shift means:

    • Less shared workload between neighbors.
    • More land, animals, and responsibilities on fewer shoulders.
    • A sense of loss—not just of businesses, but of communities and a way of life.

    My dad and his friend both sold their cows around the same time. I remember the farm auction they jointly held when I was an early teenager. At the time, I was thrilled that we didn’t have the cows anymore. In adulthood, that relief turned into sadness, because it meant there were two fewer dairy farms in the area. Now, the farms with 100 or fewer cows are few and far between. My dad used to joke that FFA—“Future Farmers of America”—really stood for “Father Farming Alone.” He wasn’t wrong.

    For the farmers who remain, this consolidation can bring a mix of gratitude (for still being here) and grief (for those who aren’t).

    “Land Rich,” Cash Poor

    Another layer in all of this is what people sometimes call being “land rich.”

    Many farmers:

    • Own or are paying on hundreds of acres of land.
    • Have barns, sheds, and equipment worth significant money on paper.

    From the outside, it can look like wealth. But the reality is often:

    • Most of that value is tied up in land and buildings that can’t be easily sold without dismantling the farm.
    • Day-to-day cash flow can be tight, especially when prices are low or inputs are high.
    • The same land that represents security also represents responsibility, taxes, and debt.

    Being “land rich and cash poor” is its own kind of mental strain. Farmers can feel:

    • Trapped between the desire to keep the farm going and the weight of the bills.
    • Guilty for even considering selling something that generations built.
    • Misunderstood by people who only see acreage and assume comfort, not stress.

    When the balance sheet says “asset,” but the checking account says “barely,” it adds another quiet layer of pressure.

    Bigger Equipment, Bigger Debt

    With larger farms comes larger equipment:

    • Bigger tractors, combines, balers, and harvesters.
    • More sophisticated technology—GPS, monitors, sensors, and software.

    These tools can boost efficiency, but they come at a cost:

    • High purchase prices, ongoing payments, and subscription fees.
    • Expensive parts and repairs when something breaks (usually at the worst possible time).
    • The constant knowledge that a breakdown—or a bad year—could put the whole operation at risk.

    Carrying that level of debt isn’t just a line item in a budget. It’s a weight in the back of a farmer’s mind, especially at night. Farming has always been stressful, but when you add costs that are ten or a hundred times higher than they used to be, the stress compounds right along with it.

    Mutating Diseases, New Pests, and Biosecurity Worries

    The last few decades have also brought:

    • New or mutating livestock diseases.
    • Crop diseases and pests that adapt quickly.
    • Rising biosecurity concerns, especially with larger, more concentrated herds.

    This adds another layer of stress:

    • One outbreak can threaten years of hard work.
    • Farmers must constantly update protocols, vaccinations, and preventative care.
    • There’s a nagging worry: “What if something slips through? What if we miss something?”

    The responsibility of caring for animals and crops isn’t just physical; it’s emotional. When animals get sick or crops fail, it can feel like a personal failure—even when it isn’t.

    I recently heard the sad story of a local strawberry farm that lost much of its crop to a disease that thrives in wet soil after a particularly rainy spring. I’ve also watched them rebound in a way that is truly inspiring—launching a strawberry-scented skincare line made from the berries they could salvage and using their platform to educate the public about soil health. Even in resilience, you can feel the weight of what was lost and the effort it took for them to pivot.

    Markets That Feel Like a Roller Coaster

    Farmers today live with:

    • Fluctuating commodity prices.
    • Sudden changes in demand, trade policies, and global events.
    • Input costs (fuel, fertilizer, feed, repairs) that don’t always match what they’re paid.

    That means:

    • It’s harder to plan even one year ahead, let alone several.
    • A good production year doesn’t always mean a good financial year.
    • Farmers carry the constant question: “Will this be the year we can’t make it work?”

    Uncertainty isn’t just a math problem. It’s a mental burden—especially when an entire family’s livelihood, legacy, and identity are tied to the farm.

    More Worries, Less Margin for Error

    Put all of that together, and you get a heavy load:

    • Bigger farms and fewer people to share the work.
    • Bigger machines and bigger debts.
    • Disease, pests, and biosecurity concerns that never truly go away.
    • Markets that can swing wildly from one season to the next.
    • Land that looks like wealth on paper, but doesn’t always translate into financial breathing room.

    And yet, despite all this, many farmers still:

    • Get up before sunrise.
    • Work long days in all kinds of weather.
    • Care deeply about their animals, crops, and customers.
    • Try to show up at community events and be good neighbors.

    They do it not because it’s an easy business decision, but because farming is a calling—a way of life they care about too deeply to walk away from lightly.

    From the outside, it’s easy to see just the toughness. From the inside, farmers know: toughness doesn’t make you immune to stress, anxiety, or depression. It just makes you more likely to keep quiet about it.

    The Quiet Strain on Farmer Mental Health

    Some common mental health pressures on farmers include:

    • Chronic stress. There is always something to worry about—weather, prices, animals, equipment, finances.
    • Isolation. Many farms are rural and remote, with fewer opportunities to socialize or talk openly about struggles. The isolation has only increased as farms have consolidated and neighbors have sold out.
    • Identity and legacy. The farm often isn’t “just a job.” It’s a family identity and a multi-generation story. The fear of being “the one who couldn’t keep it going” runs deep.
    • Stigma. In many farm communities, there’s an unspoken rule: you work hard, keep your head down, and don’t complain. Asking for help can feel like weakness, even when it’s actually courage.

    It’s not unusual for farmers to feel:

    • Overwhelmed
    • Guilty for feeling overwhelmed
    • Unsure where to turn or what resources exist

    Naming these realities doesn’t mean farmers are broken. It means they’re human.

    What Farmers Need to Hear

    If you’re a farmer, or married to one, or raising farm kids, you may need to hear that:

    • Feeling stressed or anxious doesn’t mean you’re failing.
    • Being exhausted by the weight of decisions and responsibilities is understandable.
    • You are not the only one who lies awake at night worrying about the bank, the herd, the crops, the land, the next generation.
    • Talking to someone—a friend, pastor, counselor, doctor—is not a sign of weakness. It’s one more way of caring for your farm and family, because you are part of both.

    What the Rest of Us Can Do

    For those who aren’t farming but care about farmers, there are small but meaningful ways to help:

    • Acknowledge the weight. Simply saying, “I know things are tough right now, and I appreciate what you do,” can matter more than you realize.
    • Listen without minimizing. Resist the urge to say “It’ll all work out” or “At least you get to live in the country.” Instead try: “That sounds really hard. Do you want to talk about it?”
    • Support local when you can. Buying from local farms and small businesses helps, even if it’s not a complete solution.
    • Share resources. If you hear about mental health hotlines, local support groups, or farm stress programs, pass them along without pressure: “I saw this and thought it might be useful if you ever wanted it.”
    • Check in after hard news. A bad storm, a price crash, a big equipment breakdown—these are good times to send a message or stop by.

    A Small Invitation

    Over the past 40 years, farms have gotten bigger, equipment has gotten bigger, and the to-do lists and worries have grown right alongside them. What hasn’t grown at the same pace is our willingness to talk honestly about what all of that does to a farmer’s mind and heart.

    For many farmers, this work is more than a career. It’s a calling they’ve been born into, chosen, or both—and that’s part of why the weight can feel so heavy.

    I don’t pretend to speak for every farmer or every situation, but these are some of the patterns I’ve seen and lived.

    We can’t solve everything in one conversation or one blog post. But we can:

    • Start naming the pressures.
    • Make it normal to talk about stress and mental health in farm communities.
    • Remind farmers that their worth is not measured only in bushels, pounds, acres, or how many acres they “own” on paper.

    If you’re a farmer, or you love one, I hope this gives you language for some of what you’re feeling—or seeing.

    And if you’re reading this from town or city, maybe the next time you pass a tractor on the road, pour a glass of milk, have a steak, or drive by a field, you’ll remember: behind that scene is a person carrying more than just a workload.

    Feature Photo by John-Mark Strange on Unsplash

    If you feel comfortable sharing, I’d love to hear: what’s one thing you wish people understood about the mental load farmers carry—or one small way you think we could better support them?

    If this post helped put words to what you’ve seen or felt, would you share it with someone who cares about farmers—or save it to revisit later? Your stories matter too. I’d be honored if you shared a small piece of your experience or tagged a farmer who deserves a quiet “thank you.”

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