KTS Homestead

10/14/2026

The Beltsville Small White turkeys we raised this summer for harvest, were processed this past weekend. We are very happy with them! They were a few days shy of 5 months (Hatched May 14th, processed Oct 11th). They averaged about 9 lbs after processing / dressing. This breed normally averages 7-13 lbs after processing, depending on age, and if male or female (they are much smaller than commercial turkeys, hence the word "Small" in their name). The breast meat development was excellent. Each breast weighing over 1 lb. They were quite meaty for a small carcass. They are the perfect size for our small household ❤️

If the hens are cooperating, I hope to get an earlier start next spring.

10/13/2026

** LOCAL GROWN GARLIC AVAILABLE! 🧄 **

**UPDATE - Only 1 lb of small garlic left! Best for culinary uses due to size, but can be planted if needed.**

Garlic season is upon us! After sorting, and taking what we need for planting and eating, we have some remaining garlic available!

We have Red Russian in a variety of sizes (large to small), great for both planting and eating. **Large & Medium sold out, only small left **

We also have 1 lb of a porcelain variety called "Music" available. ** SOLD**

All locally grown here on the KTS Homestead! ❤️

$15 per Lb. Pick up in Gossen

09/20/2026

Some of our beautiful Beltsville Small White Turkeys 🥰

The breeding season has come to an end, but we are looking forward to next season!

09/20/2026

We grew something a little different this year! It's called a "Litchi Tomato". The entire plant is covered in thorns (stems, leaves, and even the fruit husks!). It is a nightshade that originates from South America, so it enjoys the heat and likes the greenhouse, though we do have one growing outdoors as well. It has a sweet and tart flavor, like a mix between a sweet ground cherry and a tomato. It is tasty! With thorns like that, all the critters leave them alone as well.

08/22/2026

Garlic harvest day on the homestead! Over 900 Red Russian bulbs harvested today! We already harvested our Music variety (50+ bulbs) and our Ukrainian Mavniv (3 bulbs lol) last week, and our Ajo Roja Creole (50+ bulbs) last month. That's over 1000 bulbs harvested total 🥰

08/21/2026

It looks like it will be a garlic harvesting weekend this weekend! This is the sample bulb pulled earlier today 🥰

08/01/2026

Our poults & chicks 🥰

"What is that thing??" 🤣🤣

Cute little 4 week old Araucana cockerel looking up at a 5 week old Beltsville Small White Turkey Poult 🥰

07/29/2026

🥰

07/29/2026

We have this handsome fellow available! See the post for all the details ❤️ ** He found a home 🥰

07/26/2026

Our cabbage is doing great this year, and everything in the garden is loving this much needed rain! We made some Garlic Dill Sauerkraut, and Holubtsi (Cabbage Rolls) with the first heads of the season 😋

Sauerkraut is delicious, healthy, and easy to make! Just chop the cabbage, toss in some salt (1.5-2 tbsp per pound of cabbage), let sit for 20 min. Massage /mash salted cabbage for a few min to release the juices, add any herbs you'd like (or keep it simple with just cabbage), then pack tightly into a sanitized jar or crock, and pour the excess fluid over top. Put a fermentation weight on top to hold all the cabbage under the fluid. Put a towel over top and hold with a rubber band, or use an air lock (we use an air lock, but have used the towel method as well). Ensure the cabbage stays under the fluid. You can add a little salt water (1 tsp salt to one cup of water), if you don't have enough fluid to cover the cabbage. Store in a cool, dark location. Begin checking your sauerkraut after day 4, and a check every few days, until it reaches your desired sourness (can take up to a few weeks). Once it reaches your desired flavor, remove weight, and seal with a lid. Store in the refrigerator or cool cellar.