LISTEN TO THE PODCAST →

What’s up you beautiful peeps? As the sun hangs low and our mountain town gets quiet with a hush of leaves falling and wind slipping through the redwoods—I find myself craving slow food and rich conversations. This season asks for working hands, simmering pots, and tight knit community. So we made something for you.

🎙 Our New Podcast: weekly tips, stories, and gentle provocations about doing things the old-fashioned way, reclaiming kitchen skills, and reconnecting with people we love. Start with this week’s conversation—where we’re sitting down with Mollie Engelhart of Sovereignty Ranch. Mollie is the author of Debunked by Nature: a memoir & journey from Vegan LA Chef, to Regenerative Rancher.

Seasonal Recipe: Hearth Bone Broth (with a mushroom “bone” broth option)

When the air turns crisp, broth steadies the body and anchors the day. Bone broth is made with meaty bones covered with cold water, left to simmer until collagen melts into silky, wobbling goodness. I add onion, carrot, celery, garlic, and a few warm spices.

A splash of raw apple cider vinegar helps pull minerals and gelatin from the bones without the sharper note wine can leave. I stir in parsley or thyme right at the end for a bright, clean finish.

Roast bones, cover with water, add a splash of ACV, barely simmer, strain, salt. If it gels, you nailed it; if not, it’s still nourishing.

Choose your base

• Chicken/Beef: 3–4 lb mixed bones (add knuckles/joints for collagen)

• Vegan/Umami: 2 lb mushrooms (cremini/shiitake mix), 1 cup dried mushrooms, 1 strip kombu

Aromatics
2 carrots • 2 celery ribs • 1 onion, halved • 1 head garlic, halved • 1–2" ginger, sliced • 2 bay leaves • 8–10 peppercorns • small handful parsley stems
Warm spice (optional): 1 tsp whole coriander • 1 star anise • 1 small cinnamon stick
Finish: 2–3 tbsp raw apple cider vinegar • sea salt to taste

Method

1. Roast (bones only): 425°F for 30–40 min.

2. Simmer: Add everything to an 8-qt pot with 12 cups cold water + vinegar. Bring just to a simmer; skim.

   • Chicken: 6–8 hrs • Beef: 12–18 hrs • Mushroom: 2–3 hrs
     (Instant Pot: 2 hrs (bones) or 45 min (mushroom), natural release. Slow cooker works, too.)

3. Strain + season: Salt to taste. Chill, lift fat cap (save for sautéing). Fridge 5 days, freeze up to 3 months (leave headspace in jars).

Serve three ways

• Sip: whisk in miso + lemon.

• Soup: use your bone broths as a base and build from there with wintery root vegetables, leafy greens and hearty proteins + beans

• Sauce: reduce with a knob of butter, a splash of cream and spoon over roasted squash.

Holiday Gifts (Coming in October)

• Signed cookbooks for the friend who loves a pantry that actually feeds them.

• Pantry gift boxes with small-batch, seasonal jars + spice blends from our kitchen.

• Cooking Class e-gift cards for the family member who wants to learn the basics. These classes are live streamed through the Milk Street Platform and can be bundled with our pantry gift box and book

Cook With Us (Milk Street classes)

We’re pointing our community to Milk Street’s smart, technique-first classes this winter—livestream and on-demand. Perfect to level up your skills or wrap as a gift that keeps giving.
Explore classes → Milk Street Calendar • Gift a class → Gift Cards Through Milk Street

The Seasonal Pause

This is the time of year when we go within and hibernate. The leaves begin to whisper and the town exhales. Let’s use it to learn one new skill, whether it’s baking bread from scratch or learning to perfect the art of canning our summer bounty.

LISTEN & SUBSCRIBE: The Podcast →

In gratitude,
Molly @ Wylder Space
Huggies to you 🤍