Vinegar Hill Homeplace

15/06/2026

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15/06/2026

I'm not going to tell you to start foraging, in fact I would argue that if you don't feel comfortable and confident foraging....you probably shouldn't. But. If you are starting a foraging journey, lambs quarter is popping up all over the place right now. (At least in the Shenandoah Valley)

Lambs Quarter (Chenopodium album) is one of North America’s most nutritious wild greens, often called “wild spinach” for its mild, earthy flavor and versatility in the kitchen. Rich in vitamins A, C, and K, as well as calcium, magnesium, potassium, and iron, lambs quarter has been gathered and enjoyed for centuries as a nourishing food source, as it also contains more protein than most greens.

I am adding a few handfuls to my collard greens for supper and will be saving the stems back in a freezer bag for bone broth in the fall.

When added to bone broth, lambs quarter contributes valuable minerals and phytonutrients that complement the collagen, amino acids, and minerals naturally present in the broth. The gentle simmering helps release its nutrients while adding a subtle savory depth.

14/06/2026

Tomato pie Galette. Truly the quintessential dish of summer.

03/06/2026

Foragers mustard is here and aging! Mustard is truly one of those things that gets better as it sets. While it is deliciously punchy now, I expect depth of flavor to develop even more by fall, perfect timing for Oktoberfest!

Mustard seed, wild garlic mustard, herbs and spices make this spicy, bright, and herbaceous!

This recipe is also beer free! My fermented mustard includes stout as a flavor amplifier, but this Foragers mustard features coffee!

27/05/2026

https://www.facebook.com/share/p/18rhiiaiUx/?mibextid=wwXIfr

Don't miss this amazing chance!!! These pans are Phenomenal!

GIVEAWAY CLOSED🚨 GIVEAWAY 🚨 We are giving away one of our hand forged carbon steel skillets, the 11” Farm Chef to one lucky winner. Each piece of our heritage quality cookware is hand crafted, all unique in their own way. Our cookware is built to last a lifetime and meant to be passed down through the generations. Giveaway closes May 31st 8pm est. Open to US only. Good luck to everyone! *** Winner will be contacted directly from THIS account, all other accounts are fake, thank you ***

How To Enter:
🍳 Like this post & follow
🍳 Tag 3 people in separate comments, more tags = more entries
🍳 Share in stories for an extra entry

24/05/2026

When I say the fermented mustard I made two years ago was the best mustard I’ve ever had, it probably sounds like bragging. Truthfully, it’s more of a confession that I’m wildly picky about mustard. I want that sharp mustard bite right on the edge of “maybe too much,” but I also want depth, warmth, and enough complexity that you keep tasting something new with every spoonful. Herbs and spices should have their say too. A good mustard shouldn’t just burn your nose, it should tell a whole little story.

I’ll be making another batch of my original fermented mustard soon. It sold out last year at the Bluestone Vineyards German Christmas Market, which still feels a little surreal, but it was a German market, mustard makes sense there.

But this spring I started eyeing the wild garlic mustard growing all over my backyard and thought… surely this plant deserves a place at the table besides being called a w**d.

Garlic mustard has a wonderfully unruly flavor profile. The young leaves are bright and green with a garlicky finish, while the seeds and mature plants carry a peppery heat not unlike horseradish or traditional mustard greens. It also happens to be rich in vitamins A and C along with beneficial minerals and plant compounds that have made it a favorite in traditional foraging kitchens for generations.

So naturally, I started experimenting. This new mustard is still in development, but the goal is a spread that’s lively, earthy, sharp, and just wild enough to keep things interesting. The vinegar-based acidity, combined with proper canning methods, preserves the mustard safely while locking in that punchy flavor and herbal depth.

In other words: backyard w**ds are becoming condiment royalty.

24/05/2026

When your breakfast is truly photogenic. Showalter home and forge truly made some of the best pans on earth.

24/05/2026

There is something immensely satisfying about mixing the old and the new. Old cast iron skillets, vintage Pyrex, and new carbon steel skillets hand forged by friends. Nothing quite beats that.

I'm sure there's a Sunday sermon wrapped up in there somewhere.

08/05/2026

Restful rose bath soak!
This is one of those items that may have been put in motion for the Baby expo Mother's Day event, but will definitely be sticking around for my fall sales. Safe during pregnancy and postpartum but a luxury for all!

Rose, Lavender and Chamomile come together to create a subtle floral bouquet of relaxation! Epsom salts soothe sore muscles while bicarbonate of soda soothes the skin!

06/05/2026

Here are a few sneak peeks of the magical goodies available this Saturday! More crown designs will be available.
These crowns were sized of my 3 year olds head circumference. (Back before he turned 4). They fit him at that age and fit my almost 7 year old comfortably. Thick comfortable elastic hidden in the back make them adjustable! They even fit me! They are also hand washable!