The Meals for a Crowd Issue of Homestead Kitchen Magazine is Here!

Cooking for a crowd can sound like a lot of work. More food, more dishes, more places to sit—and somehow you still have to get everything on the table at the same time.

But feeding people doesn’t have to be complicated. This month’s Meals for a Crowd Edition of Homestead Kitchen is full of practical ways to make it easier, whether you’re hosting friends, bringing a meal to a new mom, heading to a church potluck, or simply batch cooking for the week ahead.

Becca Bowers shares a large-batch pizza crust recipe along with strategies for simplifying meals for a crowd, and I’m sharing some of my best tips for hosting larger groups (since everyday is cooking for a crowd around here!) Lauren Landers covers harvesting from the garden with the kitchen in mind, while Mary Peed takes a closer look at canning lids and Judson Carroll shares the history (and recipe!) behind Chicken Bog - a dish made for feeding plenty of hungry people.

There’s lots to read beyond the kitchen, too. You’ll meet Tandy and Gene Hogate, the couple behind Common Ground Alaska, and hear from 12-year-old Haven about raising pigs for bacon. Heather Levin covers managing fall flock dynamics, Dianne Hadorn helps you figure out whether moles or voles are digging in your garden, and Danae Hutchinson shares some encouragement about knowing when to say yes.

You’ll also find articles on natural probiotics and prebiotics, mitochondrial health, choosing a good kitchen knife, homemade popsicles for the kids, preserving resources, good books, and plenty of practical ideas to put to use around the homestead!

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