Homestead Happenings

Turning the Page Toward 2026

The homestead feels still outside, but inside it’s full throttle. The cover crops are doing their steady winter work, holding the soil in place while everything else shifts. Most of my week has been spent inside: sorting gear, filling boxes, and getting ready for the move that’s going to define 2026.

Even with half the house packed, I’ve kept my morning walks through the garden. There’s something grounding about seeing oats and clover standing tall while life inside is in transition. It’s a good reminder that every new season asks for courage. Big changes are coming, and I’m ready to lean into them.

Preparing Trees Before Disease Ever Shows Up

Late fall is when the orchard quiets down, but it’s also when you start noticing details you skimmed past in the busy summer: dark bark, untamed growth, and old pruning cuts that didn’t quite heal right. This is the season to read your trees. Most pear diseases don’t start in spring. They start when stress goes unnoticed for too long. The best growers aren’t reacting; they’re paying attention early.

One insight from this guide hit home: disease rarely wins when airflow, sunlight, and sanitation are dialed in. Three simple habits: cleaning up fallen leaves, opening the canopy, and keeping soil drained, will stop more problems than sprays ever will. And right now is the perfect time to walk your trees, study their structure, and mark the branches that need winter pruning. A few clean cuts in the off-season do more for next year’s health than any treatment you’ll apply in June.

Read the full guide here:

Season Veggie Recipe

Crispy Brussels Sprouts With Cranberries & Toasted Pecans

Ingredients

• 1½ lbs Brussels sprouts, trimmed and halved

• 3 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ cup dried cranberries

• ½ cup chopped pecans

• 1 tbsp butter

• 1 tbsp maple syrup

• 1 tsp balsamic vinegar

• Optional: zest of ½ an orange for brightness

Instructions

1. Preheat your oven to 425°F.

2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread them cut-side down on a sheet pan.

3. Roast for 22–28 minutes, until the edges are deeply caramelized and crisp.

4. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.

5. Warm butter, maple syrup, and balsamic in the same skillet. Stir until glossy.

6. Fold in the roasted Brussels sprouts, cranberries, and toasted pecans. Add orange zest if using.

7. Serve warm, straight from a cast-iron skillet or a serving bowl.

This is one of those Christmas sides that earns a spot on the table every year. It’s simple, seasonal, and has that balance of crispy, sweet, and savory that works with anything from ham to a roast chicken. The cranberries bring a bright pop of color, the pecans add crunch, and the glaze ties it all together without tipping into dessert territory.

Closing Tip

Walk your trees once this week. Pick one branch on each fruit tree, and mark what needs pruning in winter. A few deliberate cuts in the cold months save you months of trouble in spring.

• The Grounded Homestead