Ashley Adamant

I'm a mom, writer, homesteader, forager, DIYer and lover of all things homemade. I write at and

[Ashley Adamant @AshleyAdamant]

I’m craving salt cured citrus, so I made a big batch of lemons and limes. They’ll need a while to fully cure, but my mouth is watering just looking at them.

If you’ve never had salt cured lemons, they’re like lemons…but more, somehow. The tart mellows, and the lemon flavor balances out into this wonderful lemon-y umami magic that works as well in marinades as it does on top of ice cream.

You should make some, you won’t regret it.

[Ashley Adamant @AshleyAdamant]

This one just came up in my “memories” feed. I can’t believe that was 12 years ago, not too long after we moved to our off grid cabin, and I’m sitting on the floor of our kitchen by the stove grooming one of our angoras hoping to make a hat from the fiber she sheds. Kind of a lifetime ago, but also kinda still the same life. Just without her. I miss that bun.

[Ashley Adamant @AshleyAdamant]

You're in your Granny hobbies era? Adorable. Call me when you’ve leveled past knitting and you’re canning pickled pig’s feet like Mee Maw intended.

[Ashley Adamant @AshleyAdamant]

A little guy we found wandering across the grass this summer, in search of new water. He made his way to our pond, and now, six months later, I wonder how he’s faring below the ice. Resilient little buggers they are. Good luck out there, little guy.

[Ashley Adamant @AshleyAdamant]

Daylily jelly anyone? The first step to making a flower jelly is making a tea from the flowers, and it only takes a few blossoms for a batch when they're this big.

[Ashley Adamant @AshleyAdamant]

Breadseed poppies, feed the bees now and my family later.

[Ashley Adamant @AshleyAdamant]

Rhubarb salsa! For when you have way too much rhubarb and you've already put up, jam, jelly, pie filling and maybe even a few gallons of wine.

[Ashley Adamant @AshleyAdamant]

Milkweed Jelly!

[Ashley Adamant @AshleyAdamant]

Never a dull moment around here. The geese are out grazing with their babies, un-bothered by my husband and daughter racing laps around the yard on a nifty two man trike we picked up from a free pile, as our corgi tries to herd them back to the flock.

Vermont summer at it's finest!

[Ashley Adamant @AshleyAdamant]

Surprise gift? @northspore sent me a big box of mushroom spawn, a bucket grow kit, mushroom coffee and even mushroom honey. Totally unsolicited, but a nice surprise.

I guess we're growing some new varieties this summer!

[Ashley Adamant @AshleyAdamant]

My Friday night

[Ashley Adamant @AshleyAdamant]

@CaseyBHead Kinda there now

[Ashley Adamant @AshleyAdamant]

@homesteader23 Same right back at you!

[Ashley Adamant @AshleyAdamant]

Little guy was napping at the edge of the pond. Be careful out there, you may be belligerent, but you're still snack sized.

[Ashley Adamant @AshleyAdamant]

It's jam time!

[Ashley Adamant @AshleyAdamant]

@AngEngland That's pretty darn epic. I've always heard 30-32% is spectacular.

[Ashley Adamant @AshleyAdamant]

Testing out relish recipes for the blog, up to 12 kinds and counting.

Current favorites: pickled corn relish and pepper onion.

What’s your all-time favorite relish?

(Bonus points if you have a good recipe to share too!)

[Ashley Adamant @AshleyAdamant]

Vermont snakes: nonvenomous, chill, and surprisingly helpful. This little guy’s handling pest control duty like a pro. I’ll take our laid-back reptiles and snowstorms over Florida’s pythons, gators, and hurricanes any day.

[Ashley Adamant @AshleyAdamant]

Summer done right

[Ashley Adamant @AshleyAdamant]

If you garden, you know the story—turn your back for two days in August, and suddenly your tidy zucchini plants are producing green baseball bats.

Instead of tossing those overgrown giants on the compost pile, we dry them into zucchini flour—a simple, shelf-stable way to preserve the harvest and sneak vegetables into just about anything.

Here’s how it works:

-Slice the big zukes, scoop out the seedy centers (or not), and dry the flesh until it’s crisp.
-Then grind it in a food processor or blender until it turns into a soft, pale-green flour.
-For a finer flour, sift through a fine mesh screen to remove any bits of peel or seeds that don't want to break up.
-Store it in jars, and use it to boost baked goods, thicken soups, or add moisture to meatloaf, fritters, and muffins.

Zucchini flour doesn’t act exactly like wheat flour—it’s gluten-free and more absorbent—but it’s perfect in combination with regular flour or almond flour in pancakes, quick breads, and cookies. And bonus: it tastes like nothing, which is exactly what you want when you’re hiding squash in your brownies.

One giant zucchini can make a whole pint of flour. Not bad for something most people leave to rot.