Though you may not be ready to move into a 120–year–old farmhouse and tend to gardens, goats, chickens, and bees like Lana Stenner and her family did nearly twenty years ago, you can incorporate the heart of homesteading—slower living rooted in family and faith—into your everyday life.

Make your SPRING sing with bacon-wrapped asparagus, lilac-glazed donuts, and wild-violet hot cross buns.

Soak up SUMMER as you savor sweet zucchini scones with apricot compote, ladybug caprese mini salad, and raspberry lemonade bloom popsicles.

FALL for a new favorite, including rosemary roasted concord chicken, stuffed acorn squash, and salted caramel cookie cake.

Cozy up in WINTER with sugar plum cream cheese stuffed French toast, creamy baked potato soup, and buttermilk biscuits with sage sausage gravy.

Are you hungry for more wholesome, homemade meals? This cookbook is the fresh start you’ve been looking for.

 Ingredients
2 ¼ tsp. dry active yeast
1/2 tsp. sugar
1 ¼ cups flour
1/2 tsp. salt
3 T. olive oil separated
1 tsp. coarse salt
1 egg for wash
½ cup water
Favorite herbs, nuts, & veggies for topping.

We used chives, parsley, thyme & oregano for the greenery, peppers, cherry tomatoes and olives for the blooms, olives & almond slivers for the bees, & a sprinkle of poppy seeds. Get creative with your artwork & choose items you love to eat.

Directions:
Bloom the yeast and sugar in 1/2 a cup of lukewarm water. Don’t forget the water! Wisk it together and let it sit for 5 minutes or until it bubbles and foams. If it doesn’t, your yeast may be expired. Check date and start over. In a bowl combine the bubbly yeast mixture, flour, salt and 1 T. of the olive oil. Dough will be sticky. Form a ball, cover with plastic wrap, and let rise in a warm spot for at least 30 minutes. Preheat the oven to 400°F. Coat a 9-inch round cake pan with 1 T. of olive oil. Add dough to pan and stretch to cover the bottom evenly. Cover again with plastic wrap and place in a warm spot to rise for an additional 45 minutes. Dimple the dough with damp fingers, drizzle the remaining olive and allow it to fill the indentions in the dough. In a small bowl, whisk 1 egg yolk and lightly egg wash the top of the dough with a kitchen brush. Now for the fun part, let your creative juices flow with your topping art of herbs and vegetables. Slightly push your art into the dough to secure it. Sprinkle salt over the top and bake for 15 minutes or until golden brown. Remove from pan, cool on a baking rack, and enjoy! Yield: 6 Servings

Lana Stenner

shares stories about faith, family, and the farm (and more than a few recipes) on her blog and podcast. Lana, her fireman husband, and daughter live on a small farmstead in Kansas City, Missouri where they raise goats, chickens, and bees. Her three sons, daughter-in-love, and grandbaby have also embraced the homestead lifestyle on small farms nearby.