Archive for December, 2014

Hello, Indiana!


Hello, All!

I, Shelley, am the new blogger for Kolb Homestead. We have been here, on the farm, for almost six months now and have loved every minute of it! I thought I’d provide you all with a little information, about myself and our family, and our work.

Before we arrived at Kolb Homestead, our family had traveled all over the place. Brant and I grew up in Colorado. Not the pretty part, but the desert. Brant joined the military  after he graduated and, since then, we have traveled all around the west and a large part of Europe. Any one that hasn’t visited Europe should give it some serious thought. It’s beautiful! Once Brant finished with the military, we made plans to move to Indiana, and we were fortunate enough to find Kolb Homestead. We arrive on the homestead in early July, along with our four children: Trent, age 6; Trinity, age 4; Westley, age 2; and Willow, age 1.

Since July, we have stayed quite busy. Brant attended a Permaculture course shortly after we arrived and I am in the middle of attending classes for the same course. We have reinvigorated the red brick house and are almost finished with painting. Vegetable production was booming this summer and we had tomatoes galore. I worked on getting the market up and running. I was able to open it up for a few weeks, which I really enjoyed. Our children took to the farm well and, despite the summer heat, roamed out to play in the fields and with the chickens while Brant and I picked produce.

Now, that we have a little more of a routine, my plan is to “routinely” write the blog, hopefully once a month. Cut me a little slack, I have four minions that keep me quite busy. 😀 I will be sharing our stories as we implement the permaculture plan on the homestead and continue to grow our business. I would love to interact with you all. Please feel free to comment or send messages with questions or advice.




Momma Moffitt’s Minute

EFFORTLESS EGGNOG – One of my favorite recipes for this time of year!

TOTAL TIME: Prep/Total Time: 5 min.YIELD:16 servings
1/2 gallon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving. Yield: 16 servings (2 quarts).