I’m Agi and the farmhouse kitchen is one of my loves. The act of going to the garden and bringing something into the kitchen that was just picked brings me joy. I have chickens and a large vegetable garden with fruit trees and bushes. And flowers everywhere.

I believe that eating well is the key to health, especially foods that are grown and cooked with love. I come from a German and Hungarian background and eating this way was how I grew up, eating foods straight out ofย  ‘Nourishing Traditions’.

I think many people today don’t know how to prepare healthy meals. Maybe they never learned or are too busy or just think they can’t. I’d like to change that. It’s easier than you think and you don’t need a lot of money or even your own garden to eat simple, delicious and most importantly, health-giving meals.

Some of the things I believe are essential to good health are raw milk, grass fed meat, real butter from pastured cows, pastured farm fresh eggs, kombucha, miso and the fermented family of foods, coconut oil, and fruits and vegetables in season. But even if you don’t have access to these foods you can still choose healthy alternatives and avoid the “food-like substances” in our supermarkets that pass as food. It’s one of the most important things you can do for yourself and your family.

I am also an artist and love to paint and draw nature.

Here’s a link to some of my work, please take a look!
ย Agi’s Art

§ 24 Responses to About

  • Christine says:

    Just curious if you do anything gluten-free and/or sugar free (using xylitol, stevia, etc.)

    • Agi's Farmhouse Kitchen says:

      Hi Christine, I do have gluten free recipes as we try to avoid it. I try and use maple syrup and/or honey in the recipes or fruit based sweeteners. I’ll be posting some of these soon. Thanks for asking!

      • Christine says:

        Sounds good; I’ll be looking forward to the posts. I also am working at eliminating sugar from my diet so appreciate alternative sweeteners. It is my understanding, though, is that maple syrup and honey are just as damaging as sugar/corn syrup. That’s looking at it from the perspective of avoiding foods that feed yeast. I’m also curious about the Miso soup…I haven’t used that in years now. Since it’s fermented, I should think that it also would feed yeast. Any thoughts on that?

        I’ll be giving your recipes (they look and sound absolutely delightful) to my son to try out for me. He’s at home for a while and really enjoys cooking; and he doesn’t mind experimenting with gluten free recipes, etc. He’s very handy to have around so I’m taking advantage of him while he’s here! LOL


      • Agi's Farmhouse Kitchen says:

        I try and avoid sugar as well, but when making something that requires a sweetener, honey or maple syrup is a healthier alternative. Both are loaded with antioxidants and vitamins and minerals.You’re right about them feeding the yeast so if there’s an issue with Candida it’s best to avoid those too.
        Fermented foods don’t feed yeast, they add beneficial probiotics to your system to help combat the yeast problem.
        Thanks for your comments and questions!

  • Christine says:

    I’ll keep your suggestions in mind. I’ll be revisiting the Miso soup again in the near future as it’s probably something I need to add back in. Your blog is an incentive for me to get back in the kitchen and I so appreciate your knowledge of nutritional wholeness (soundness?). I’ll let you know how my forays into cooking with your recipes, suggestions works out…ya know, just for grins n’ giggles! ;D

    • Agi's Farmhouse Kitchen says:

      Thanks for the comment and I’m happy to hear I’m inspiring you! Please keep me posted on how it’s going. ๐Ÿ™‚

  • glennweissel says:

    Lovely art Agi! I haven’t been to Vermont in so many years. I loved walking in the woods during autumn!
    Thanks for stopping by my blog and sharing your kind words!

  • glennweissel says:

    I’ve nominated you for the Sunshine Award!
    all the best!

  • Beautiful art! Nice pantry too! Ours looks nearly the same.

  • Lilly Sue says:

    Hey Agi, I have just awarded you the Kreativ Blogger award! Check out the details here! Congrats ๐Ÿ™‚ http://lillysuesbitesandbrews.com/2012/12/15/so-many-goodies-d/

  • Hi Agi! I just wanted to let you know that I do not get an e-mail when you post new blog updates. I am going to try to fix this. Thanks!

  • Hmmm….I will check this on my end too. Thanks for letting me know!

  • Madeleine says:

    Hi there!

    I’m an Associate Editor for the Taste and Food sections of The Huffington Post.

    We’re doing a roundup of poundcake recipes, and would love to feature yours! We will include a photo from your blog, and a link to your recipe, but not the recipe itself. Please let me know if this is okay with you!



  • Have you tried baking with Einkorn? I understand that it is an ancient grain, no modern modifications; so, our digestive systems tolerate it much better. On the other hand, I heard that baking with it might be difficult. I am interested in for my dad who needs to be gluten free. http://jovialfoods.com/einkorn.html

    • I have baked with it, both bread and cakes. It is delicious, actually has a flavor that regular flour lacks, and it’s a bit heavier than all purpose flour. If you’ve ever used whole wheat flour for cakes, it’s a bit like that. I have heard people that can’t tolerate wheat can eat Einkorn without a problem. You might want to give it a try.

  • b. says:

    Is your Einkorn cookie recipe somewhere on here? Those were amazing ๐Ÿ™‚

    • Agi says:

      Actually no, but you can easily make any chocolate chip cookie recipe and substitute Einkorn flour for the regular flour. Glad you liked them!

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