Recipes Farmhouse Kitchen, January/February 2025

Farmhouse Kitchen, January/February 2025

Farmhouse Kitchen, January/February 2025

Karah Skinner knows more than a little something about cooking stick-to-the-ribs food that nourishes a growing family. The mom of six kids who range from ages 3 to 13, Karah often shares recipes on her Rock House Farms Facebook and Instagram accounts. 

There, cooking videos are interwoven with insights into life on her and husband Kaleb’s Cleburne County farm, where they raise South Poll cattle, Berkshire and Old Spot pigs, and free-range laying chickens. The Skinners sell goods at rockhousefarmsllc.com, in addition to their self-serve farm store that stocks beef, pork and eggs, plus locally sourced honey, jams, chicken and pecans.

When did you learn how to cook?

Growing up, my mom cooked for us often. She had a lot of inspiration from my granny, who was a wonderful cook. We always had Southern staples like meatloaf, hamburger steak, spaghetti, barbecue chicken, pintos and cornbread. I didn’t become as interested in cooking until I got married and realized those meals don’t appear out of nowhere! Lots of trial and error, a Food Network obsession and many Pinterest boards have gotten me into my own style of cooking.

What role does food play in your life?

When my first child was born, I knew the food I was providing her was of the utmost importance to her health and development. We are what we eat. I became more interested in raising as much of our food as possible, locally sourcing as much as I could and cooking from scratch when possible. Using our own beef, pork, eggs and garden veggies is a true privilege.

Describe your approach to cooking.

Living in a rural area limits quick access to the grocery store, and having a house full of children makes grocery budgeting and meal planning essential. I love good food, and most good food doesn’t come out of a box. It takes time, prep and planning. So that’s what I do. It doesn’t come naturally or by chance. It has taken years of scribbling grocery lists, winging it when I may not have everything the recipe calls for and using what we have or what’s in season.

What are your best cooking tips, tricks or wisdom?

Look at a recipe as a guide. It doesn’t have to be exact. Make it your own. Use what you have. Read food labels. Consider making it yourself. You’d be surprised how easy it can be and how much money you’ll save, even if it’s not something you do every single time. Nobody is the best at everything, but with practice, you’ll surely be better than when you started.

When did you start sharing recipes on social media? 

When we started selling our products to the public. Nothing seems more appealing than beautifully plated roast with veggies or a grilled pork chop, and that was my marketing plan. I quickly realized how interested people were in how I cooked what was on the plate, not just how to get the products. My most asked question on social media is, “Do you have a recipe?”

Tell us about the recipes in Neighbors this month.

With it being winter, I wanted to share some cold-weather comfort foods. Soups are my favorite. Thankfully, my family loves them, too. It’s a quick and healthy way to incorporate many different things into one pot. Soups are versatile, so use what you have! Ground beef can be substituted for ground venison or ground pork. Kale can be substituted with spinach — or omitted. One pasta can be subbed for another. I’m a firm believer in bread on the side and a sweet treat.

Life is busy. Why do you spend time in the kitchen? 

Scripture tells us, ”What is life but a vapor? It is here today and gone tomorrow.” I don’t ever want to regret what I could have done. I’ve never heard anyone say, “I wish I would have spent less time with my family,” so that’s what I cling to. Being at home with my family means there are a lot of hungry mouths to feed — and feed often. Spending time in the kitchen is a part of my life as a mother and wife who wants to provide my family with healthy, tasty meals as often as possible. I embrace it.

When you’re not in the kitchen, what do your days consist of?

Kaleb works a full-time job off the farm, so most days I am at home with our kiddos. We homeschool, so breakfast, lunch and dinner are almost always eaten at home, but we do enjoy our occasional Chick-fil-A lunches! There are a lot of dishes and laundry, but we all pitch in. The kids help with stocking our self-serve farm store, gathering eggs and other farm chores. Our weekly errands always include a trip to the grocery store, library and Bible class. I have an Instagram and Facebook page where I post recipes, info about our farm store and affiliate links as an extra income stream. We also attend county Farmers Federation meetings. Kaleb serves on the board, and I’m the Women’s Leadership Committee chair. I’ve also served on the Alabama Farm Credit Young Farmers Advisory Board and now serve on its nominating committee. 


As Neighbors magazine celebrates its 50th anniversary in 2025, the Farmhouse Kitchen will highlight more recipes from members and farmer-cooks. Look for bonus recipes from SouthernBite.com’s Stacey Little later this year.