We love hearing from people who find their way to Maker Farm.
The best way to connect with us is where we’re already spending time and sharing our work:
- YouTube is where we tell the longer stories—videos about home, food, making, and everyday life on the farm. If you have a question, a thought, or something you’d like to share, comments there are always welcome.
- This blog here is where we share the how-to of what we do, such as recipes. You can leave a comment on any post, including this one, and we’ll personally see it and respond if we can!
Because Maker Farm is a small, personal space for us, we don’t manage a general email inbox here. Connecting through YouTube and this blog allows us to keep things simple, and to show up thoughtfully, rather than stretched thin. If you need to contact us privately, please email our fantastic team at hello (at) jennifermaker.com and let them know you need to reach us personally.
A Note on Sponsored Content
Maker Farm does not accept sponsored content, gifted products, paid partnerships, or brand collaborations—ever.
This is a personal philosophy for us. Everything we share here is shaped by our own experience, choices, and values, without outside influence. We believe that trust is built when recommendations come from lived use, not contracts, and we work hard to keep Maker Farm a place that feels honest, steady, and unpressured.
Visiting Maker Farm
Maker Farm is our private home and working property, and it is not open to the public. While we love sharing life here through stories and videos, we keep the physical space itself quiet and personal so it can remain a true home. We are, however, hoping to add a new farm stand near the road, just outside of our main gate, and if it becomes available I’ll update the details about it here.
Thank you for being here, for watching, for reading, for interacting … we hope Maker Farm feels like a place you can visit often, wherever you are in the world.
27 responses to “Contact Us”
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Congratulations! You deserve it. Couldn’t be happier you put yourself out there and the results speak for themselves.
Regards,
Cheryl Galowitch
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Congratulations Jennifer!!!! Thirty ribbons are a huge honor!
Wow, what a wonderful accomplishment!
Blessings
Lynn Easley -
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I love that you share your recipes and since I am preparing to can salsa I thought I would share my recipe with you. I started making and preserving this salsa in the mid 1990’s. I have experimented over the years with the ingredients and cooking times.
Tanya Lillie’s Salsa
16-18 lbs. fresh tomatoes (scalded, peeled and quartered)
5-6 medium sweet peppers
2 large onions (Vidalia onions are best)
10 cloves garlic
5-8 jalapeno peppers (I use 5-6, depending on size, and remove seeds for mild salsa)
3 stalks celeryChop all ingredients (I use a food processor). Combine all ingredients in a large pot or electric roasting pan.
Mix together in a saucepan:
3/4 c. white sugar 4 pkgs. of Knox gelatin (substituted a slurry made
of cornstarch and water)
3/4 c. vinegar 1 T. oregano
2 t. salt 1 T. cumin
1 t. dried cilantro 1 t. Chipotle Chili Powder*
½ T Smokey PaprikaBring mixture to a simmer, stirring constantly. Add to the tomato mixture. Cook 1 hour or longer, depending upon the consistency of tomato mixture (the longer the mixture cooks the thicker the salsa). Stir the mixture occasionally.
Pack in jars and process in a water bath for 35 minutes. See Notes for preparing and packing jars
Yield: Approximately 6-7 quarts. ½ bushel of tomatoes = 2 batches and there are 2 batches to a large electric roaster pan.
Notes & Tips
◊ Prepare vegetables/fruits (except for tomatoes) ahead of time and freeze.
◊ To prepare jars, rings & lids. Wash and sanitize jars and rings. I use the sanitize cycle on the dish washer. Prepare lids according to manufacturer’s directions Keep jars hot/warm in the dishwasher until ready to fill. This will help to avoid jars breaking. After filling jars with hot salsa, be certain to wipe the rim of the jar clean prior to adding the lid and ring. This helps to ensure a good seal.
◊ For a “hotter” salsa add more jalapeno peppers (or more seeds) or add a “hotter” pepper (i.e. habanera). I have found that some jalapenos are hotter than others so I recommend adding the jalapenos 2 at a time, cook and if you would like hotter add more. I have noticed that it will get hotter in the jars too.
◊ For a less chunky salsa, puree salsa tomatoes in a blender (I use a hand blender).
◊ You can cook the first 7 ingredients then put through a strainer for a less chunky salsa (I haven’t tried this).
◊ To serve as a salsa with tortilla chips—I strain some of the juice from the salsa, add fresh cilantro, and serve with fresh lime wedges.
◊ Substitute the salsa for stewed tomatoes in your favorite recipe
◊ *If you are unable to find the Chipotle Chili Powder, you can substitute 4 chili peppers or 2 ½ dried Ancho or Chipotle Chilies, which will be added to the tomato mixture instead of the seasoning mixture.
◊ This is the basic recipe that I started with in the mid 1990’s. I have experimented over the years with the ingredients and cooking times. I found that we like the Ancho Chili or Chipotle Chili Powder best, which gives the salsa a slightly smoky flavor. I also have found that I like cooking the salsa mixture in a large electric roaster (375-400), because I can do two batches at a time and they do not stick on the bottom. -
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Trying the Easy Turkey Chili for supper tonight. As I was following the recipe I noticed that it lists frozen whole corn in the ingredient list, but doesn’t say when to add it in the instructions. Also, the instruction include chili powder in the list under “Season the Chili”, but chili powder is not in the ingredient list.
Looking forward to a yummy supper!
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This is one of my older recipes, but I just fixed this. The corn goes in at the same time as the broth. I don’t use chili powder, so that shouldn’t even be in there. But if you wanted to add it because you like it a lot, add an optional 1 tablespoons for a traditional chili taste at the same time as the other spices. I suggest starting with 1 tablespoon, tasting, and adding more if desired.
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Thank you. I did add 1 tablespoon chili powder and used about 2 oz of green chili peppers and still found the chili to be mild. I was very fascinated with the idea of having pumpkin in the recipe. It really gives it a “heartiness”. I find that chili recipes are very subjective. I used turkey on my first try of the recipe, but would like to try it with hamburger as I think it will affect the favor. Thank you again! I enjoy following all that you are doing at Maker Farm.
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Jennifer
Thank you for all the recipes. The ones I have tried have been wonderful. I was wondering do you have a cinnamon roll recipe. You make your recipes easy to follow and understand.Thank you
Debbie
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Thank you, Debbie! I do have a cinnamon roll recipe made with sourdough starter. Do you use that, or do you need a recipe without it?
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I truly want to participate in your recipe review and wondered when the opportunity ends. I have a house full of guests (since July 1) until July 30 and won’t be able to participate until after everyone leaves. I enjoy having my daughter and her family as we only get to see each other once a year, but it does limit my ability to take on anything extra while they are staying with us.
Thank you.
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No worries — this is an ongoing thing, and I plan to keep updating the cookbook as we go along. Enjoy your daughter’s visit and I look forward to seeing a review from you in August, Tanya!
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My mother and I have been looking for an old-fashioned mac and cheese recipe. Just wondering if you have come across a delicious mac and cheese recipe.
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I do have one! I’ll make it again and see if it is good enough to share. If so, I’ll get it online here soon. Thank you for letting me know. 🙂
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there is no highlighted link to get to the spaghetti recipe. how do I get the ground beef spaghetti recipe please.
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I haven’t published my spaghetti sauce recipe yet, but I’ll make it a priority and send you an email when it is ready!
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Hi, Vanessa! Here is my spaghetti sauce recipe — it’s really good. Let me know if you make it.
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I just made the taco seasoning for the pint jar. Only I can’t find in the recipe how much I use per pound of hamburger. Do you have that information? I would make the single batch and weigh out but I used all of some of my ingredients and need to go purchase more.
Thank you.
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Omgosh Miss Jennifer. I am turning 70 this year, and I’m celebrating it all year. I have started posting ideas for easy homecooked meals that families can cook fast, and inexpensive after a busy day at the office, or whenever. I have been on a weight loss journey, and have eaten almost the same amount of food, but the HUGE difference, I try to make everything from scratch. My own children and grandchildren just don’t know. They buy expensive boxed food, and have a lot of the effects from it. Over weight, joint pain, and allergies…I really missed the boat with them, and I’m on a mission to fix that. So, thank you for posting these recipes. You have sooo many followers, hopefully your influence will guide them to better choices.
With love and respect
Memamakesthedough-
Oh, your Strawberry Sourdough Scones look amazing! Thank you so much for reaching out, Cinda — love your Instagram!!
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im so sorry I did enjoy this years crafts with you I can’t afford to do this again. when I joined it was a one time fee. im not sure when the renewal is up. I am not sure where to find it Im not sure if it is going to automatically renew but I just can’t afford it. Could you please tell me how to find where that would be? Thank you in advance
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Kaley, you may be thinking of Maker Academy Weekend, which I did not do last year due to my illness. I am not planning on doing it again, BUT, I am doing Merry Maker Mingle grander than ever, and there is a free/VIP pass version at a low one-time fee for that — we’ll announce it in September. So watch your email for that when we get to the END of the summer. 🙂
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Yes! I built a new studio on a farm so I could make MORE things, one of which is food! And I am sharing the things I make in my kitchen here. I share the things I made in my craft room on the main JenniferMaker.com blog. Maybe one day I will share the things I make elsewhere on my farm somewhere else … who knows!
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