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Harvest Is (Well) Over

Last night we had a killing frost. Not that there was much on the garden. Just Brussels Sprouts, Rhubarb, some beans drying, and Horseradish of course.

Inside the house, however, is a different story. Mostly with regards to the tomatoes. In fact it seems that everyone in our area had a bumper tomato crop and we can’t give the things away.

So we’re canning juice, freezing ketchup and plain tomatoes and making soup. We were able to reduce the bags of frozen tomatoes from last year to zero, but we still have over 30 jars of canned tomatoes from last year in the cellar.

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Update:

We decided to stop processing the tomatoes because we have enough. This is the total of what we put away:

29 canning quart jars of juice

11 large freezer bags of whole tomatoes

10 reused peanut butter jars of marinara sauce

18 pb jars or ketchup

and we have some romas still in the fridge for fresh eating.

and again this is added to the 29 canned jars already in the cellar.

Nuts, I know.

Next year we will not be planting tomatoes. Well, OK we’ll plant a few for fresh fruit but that’s it.

We did have some left and Ernie took them to his sister who doled them out at the Drop-In and to immediate family that needed some. That went over quite well and none were wasted.

About The Garlic

I planted the garlic by myself this year. Ernie was busy with other things so I did all the planting, which is fine.

We bought new garlic seed this year from professional garlic growers. Marino, Gaia’s Joy and Northern Quebec are the names. This garlic is prairie adapted to our area.

We also purchase new seed from the organic vegetable farmer we originally bought from years ago and found out that he buys seed every year from a different province. This means it is not prairie adapted and would likely explain why we are having trouble with it.

We will therefore be reducing the plantings of this variety – I can’t remember what he said the name of it was – in favour of smaller types of garlic produced locally.

Altogether I planted 250 cloves in three different locations. Below is a picture of the new garlic bed. The chairs and pail are to help prevent the dogs from running through it.

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Peppers Were Successful

We had a pretty good crop of peppers considering we didn’t plant as many as two years ago. There were enough to put away quite a few containers in the freezer. Peppers are on par here with garlic with regards to importance. We have decided to up the pepper production next year.

We now have a good method of starting, transplanting and increasing speed of production for our area. Pepper tents are a must here and work wonders.

peppersAnd of course cabbage, herbs, beans, peas were all good this year as well. We left most of our beans to dry and will do that next year as well. Neither of us care much for processed beans, so we will only be eating fresh.

We had trouble with corn since it was so dry and grass bound so they were stunted. But they gave a little produce anyway.

And the potatoes. Well, lets say we’ll be buying in the spring. This year was so dry that we got half of what we had last year. We need to plant in a different location next year as well and make a few soil amendments that I will discuss at a later date.

So that’s it for the garden. Now on to other homestead things like cooking and eating, crafts and art and small town life. And maybe a bit of travelling. And writing…

Happy homesteading!

Eating Well On Little Money Part 2

Over a year ago, I did an experiment of sorts in my kitchen. Using the local Co-op weekly sales flyer, I chose food items up to $10 per day to see if a family of two could feed itself well on that amount.

The problem I have found is that eating”well” is a subjective term. Some people think that eating well means eating at restaurants or buying as much convenience food that they want. OR it could mean a certain quality or price of food.

All this is just avoiding learning how to eat well for less. It can be done.

To remind ourselves from the last post: The daily food purchases for Day One and Day Two are as follows:

Day 1: Eggs, Butter, Pasta (made from white flour, not great but that is what we used for now), Salt.

From this you could eat for the day and if you did have some condiments such as ketchup or left over from previous purchases of food you could use those to spruce things up.

At our food store, this all cost $9.54 cents. At other stores you could get it for less, I’m sure, but that is not part of the project.

The point is use what is available.

The belief is often that you can’t eat well and cheap, locally.

Day 2: Carrots, Banana, Potatoes, Onion, Barley. Cost: $10.00

With the ingredients from these two days, I made a vegetable soup that was unbelievably good.

So now you have pasta and soup with some fruit.

We figured out that our soup cost us 38 cents a serving while a store brand, canned, cream of mushroom soup cost about 24 cents. However, the nutritional content of the canned soup is clearly lower. Eating this canned food is NOT what I would call eating well.

I expect that some people don’t know how to make soup from scratch, and therefore think that they have to buy canned and therefore can’t eat well.

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The key to eating this way is to learn how to cook. It’s as simple as that, or as difficult.

Cooking for oneself takes time and effort.  Our society has moved away from that. The focus is on ready made, packaged foods. You get addicted to these. They are part of the disconnect between how people work and how people live. They are easy and simple – and not nourishing.

I am not saying this to point the finger of blame at anyone or of how people live, just a statement of fact. My goal is to educate people to see that it is not as difficult as they might believe and to encourage a bit more food security into their lives – learning how to prepare their own food. That is the whole point of this blog.

Many people go to jobs daily that suck the life out of them. They are then exhausted and don’t have the energy to prepare good food for themselves. There is a different way.

This happened to Ernie during his working life in the big city. Work was from 7 am to 3 pm. Luckily his commute was only about 20 mins each way, but at the end of the work day he would go home and sleep for an hour before eating a meal. When he changed his life from working at this job, his food selections changed as well.

Working at something you don’t feel good about or are not connected depletes your energy just like eating crappy food. I know I’ve done both.

If you feel defensive when reading this post you may not be secure in your food or other choices. Please don’t post a negative comment. The intention is not to try and insult you (I am not that much in control of your thinking ;-).

There are people who need help and it is to those people that this post is directed. Thanks you.

I will continue this experiment as planned and post the results here shortly – with a few modifications. Day 3 and 4 will be posted on soon.

The Greenhouse Is Done – But You Don’t Really Need One

Our greenhouse is finished. Well, except for painting the trim. The plants that have been in there so far this summer are growing somewhat faster than those outside, but I feel this is likely due to transplant shock of those that were put out.

As I have said before this greenhouse was built with mostly scrap/recycled/savaged materials with the exception of a few pieces of wood and the roof plastic. Even the vinyl siding was salvaged from the dump.

It is functional, not bad looking and seems to be working well.

As for the plants that are growing inside, they are also doing quite well. We have tomatoes, peppers, and herbs in there as well as outside on the patio.

This is all really an experiment for me. I wanted to try to grow vegetables in pots, in and outside of the greenhouse, to see if and how easily it could be done here in our climate.

What I have found is that it is easy to grow your own food in pots on balconies or outside on your patio. The easiest things I have found to grow are herbs, onions, obviously tomatoes, peppers, kale… well everything really.

I even have corn growing in two pots just to see if it would work. And yes it works.

corn

Recently, several people have complained to me about the increased prices at the grocery store, particularly vegetables. Of the people who complained to me, some lived in the city and some lived in rural areas.

I can understand that there will be certain places in urban areas in which it will be difficult to have any kind of outdoor space for plants. But everyone has an indoor place for one plant.

So there is really no excuse not to do this except that you are completely set against doing it.

Why should I grow my own food? Isn’t it time consuming?

My answer to this is, no. But it IS a lifestyle. My opinion ( if it matters) is that everyone should learn how to grow SOMETHING of their own, even if it is just flowers or houseplants. I believe tending to garden, even a small one, is an important part of being human. But you don’t have to start out growing everything at once. And of course if you don’t want to that is your choice. Just don’t complain to me about the price of food.

When you learn how to grow even the most simple and small amounts of food for yourself, you are connecting to nature, you can control where some of your food comes from and you learn something new every time you plant something. This last point is the most important one of the three in my mind.

What to grow

Growing your own herbs is the best way I have found to start growing food. You can grow all of the oregano, basil, coriander, parsley and dill you need for a whole year in pots in a small space. Parsley can grow inside all winter in a sunny window, and early in the year you can start coriander (cilantro), dill and even small onions in pots to pinch for fresh flavour in your cooking.

Multiplier onions can provide green onions before they mature AND just the greens if you want. If you leave them to mature, the bulbs can be saved and planted at another time. There is really no way to make a mistake in planting them.

Other really useful plants to plant in pots are tomatoes and peppers. They take a little more attention, especially pruning for the tomatoes but nothing that can’t be handled.

Tomatoes never have to go bad because if you grow too many because you can freeze them whole and use them anytime during the non-growing season.

Anyway, I’m not getting rid of my greenhouse just because I don’t need it. I love it and will use it to start the large amount of veggies we need each year.

But it is time for people to take matters into their own hands and start growing some of their own food if only just to eat something amazing.

Just start.

onioninpot

Multiplier onion growing in a reused plastic “pot”.

How We Source Our Food

One of the things (or should I say the main thing) that I am obsessed with here on our village homestead is buying as much food produced locally or producing as much food as we can ourselves (as some of you may be).

Where we live, it is very easy to get meat from farmers/ranchers. This is what we do for beef and chicken. We did have a pork source but the farmer stopped doing that. The meat was so much superior to what we have bought from the store in the past that I no longer eat pork.

If we can’t find a good product we just won’t buy it.

Eggs are fairly easy to get locally but in Canada the public sale of eggs by private individuals is prohibited so people give them away. We purchase honey from a couple who live three blocks away.

The basics are usually what give us trouble in finding. We need to buy flour from the store (even though we are surrounded by grain fields), and anything else needed to bake. Nuts obviously are not grown locally with the exception of wild hazelnuts if you can find them.

We actually grow our own beans (regular and broad beans) and peas and then dry them for  later use. But right now we need to buy other grains like barley, wild rice, lentils and buckwheat. I would love to be able to grow enough for ourselves. Maybe one day.

Dairy is one thing that we can’t get from nearby farmers. We have to buy it in the store. We buy cheese that is produced in our province from milk also produced in the province but milk for drinking (like in coffee or cereal) is not local. I no longer drink milk as is nor use it in cereal.

For fruit and vegetables we now only buy bananas, cauliflower (because we have not been able to grow any substantial amount in our own garden), locally grown mushrooms and the occasional sweet potato as long as it is grown as close by as possible.

In season once a year we buy cherries, blueberries and sometimes strawberries. We have our own local sources for the “Saskatoon” berry and cranberries otherwise known as the Serviceberry. We have more of our own apples and raspberries than we can handle.

harvestyourown

 

Ernie recently read an article about sweet potatoes and found out that the majority of what we get here comes from China. Unless it specifically says that it is from a closer place, I won’t buy them anymore.

We all know that it is crucial to be able to get as much food as you can on your own. Getting food locally is important for the experience of enjoying the food, knowing where it comes from, how to procure it and use it, and being thankful for it.

The disconnect between humans and their food is obviously affecting our health, most especially children. This also applies to those who no longer eat meat (not everyone but some).

The idea of food being “cruelty free” food is impossible.  Other animals and many many insects always die as a result of plant harvesting methods – even in organic agriculture.

And unless you are buying certified organic, most grains have been sprayed with herbicide in the fall to “burn” them so the farmer can harvest everything at the same time. Did you know that %75 of conventionally produced sunflower seeds are “dessicated” this way? See an article about that here

Another reason humans need to be aware of where their food comes from is so that they won’t worry about how to survive on the occasion that there is no food available for purchase.

I think I’m interested in trying the 100 mile diet, or here in Canada the “160 kilometre” diet, where you source all you food from places within that radius.

I know I don’t have to tell all of this to any of you who are homesteading. This is something that homesteaders already think about just by their nature.

Happy Food Procurement!

M is for Meaningful.

Since we got back from our “vacation” we have drastically reduced our spending. This is part of how I have always wanted to live anyway so it is not much of a problem.

I think I have explained in past blog posts that we prefer to spend money on things that are important to us and not just willy nilly on everything for a quick fix. This is very easy to do sometimes, and is mostly just a bad habit.

In case you haven’t already guessed, M also stands for money, in this post anyway.

One of those things we buy for a quick fix is eating restaurant meals. When we make a regular trip to the city for supplies in the past we have purchased a meal there. This was done completely for convenience since we would be there at the same time as we would normally have lunch or supper.

Just for fun, or to torture ourselves, I have calculated the amount of money we have spent over one year on fast food when we were away from home. I was able to do that because Ernie keeps a daily journal of what we do, eat, etc. and has done so for three years.

We averaged $80 a month.

Some places are more expensive than others but in general a meal for two people is pretty much $20 – $25 each time. If we had a take out meal at home (purchased in our village) that would be added on as well. I did not include convenience foods that were included in a grocery purchase simply because I did not have that info.

This amount and habit is unacceptable to me, so we stopped buying food in restaurants and any extra convenience food items. Now, some people WANT to buy meals out, and reap great benefits from that (this is different for everyone), which is fine. However, for us it is not that important to do on a regular basis. It has always been my belief that (unless you are independently wealthy) you can’t buy everything you see. You have to weight how much benefit you get for something over how much it “costs” you.

Actually, even if someone has lot of money to spend, it could be considered irresponsible to buy a bunch of things just for the sake of buying, convenience, or just because one can. Purchases that are well thought out (to me) are much more satisfying and useful. And less impactful on our earth.

I feel life is more about experiences than buying things, and I’m sure many of you reading this feel the same way as well. Sure, if you want to experience travelling to different countries you’ll need money, or to experience staying at a first class resort.

The way I like to look at it is these things are worthwhile if they are meaningful experiences. If they are, then great. But if they are just for relaxing and pleasure because you work too hard, or if they are for bragging about, then they are likely not meaningful experiences.

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So back to the original point of this post.

We stopped spending money on food in restaurants because it is more meaningful to us to eat our own food that we prepared at home.

There may be an occasion for buying a meal at a restaurant at some point, but for us the regular habit of it is gone. We will take the time to make food at home before we go anywhere, and then save the money for a more meaningful experience later on.

I admit it takes more planning and a bit of organization to get it done, not to mention the time. For me though, time spent making and growing our own food is one of the reasons I am a homesteader, so again it is not an issue.

Getting out of the habit of buying what you think of will immediately “solve your problem” is the most difficult part. It requires desire to change and live differently. It was something that we felt we had to do. Again, not everyone will feel this way about spending money on meals, but there may be something else. What is a meaningful experience for you that you spend money on?

Happy Homesteading.

 

How We Make Sauerkraut

We don’t make sauerkraut every year but this year we had to because of all the cabbages that decided to grow.

For this process we have a ceramic crock that Ernie’s mom used. It is a large high – sided pot really, that was made in Medicine Hat Alberta, Canada. Ernie’s parents were given this crock in 1967 by neighbours but we really don’t know how old it is.

For things like that I just call them “vintage”.

This year we used 18 heads of cabbage for sauerkraut. We also used some of our own onions and of course, coarse salt.

Sauerkraut is so simple. And so tasty. And good for you. So we have decided to make more of an effort to use what we make. Often we forget that we have it, and it gets left over from year to year. This year though I think we have run out so our crock full will definitely get eaten.

Many of you already make this food but I will go over it again anyway because you can do it with almost any container, just on you counter.

Chop or coarsely grate (we grate) the cabbage into the container to about 2 inches or 5 centimetres. Add some onion and the appropriate amount of pickling salt. For us it was 2 tablespoons per layer of cabbage.

Then we filled the container about 3/4 full. As  he went along, Ernie would squish the cabbage in his hands to get the juices out.

Once done filling the crock a clean pail full of water was used to weigh down the cabbage to stay underneath the liquid. Ernie cut two pieces of pine board to fit on top of the cabbage inside the crock that the pail sits on.

Check out my video below to see all the steps.

In the past, Ernie’s mom used to use a board similar to what we use, only she weighed it down with a big rock that they had found here in the yard. I opted for the pail although I’m sure there are many things that could be used to do this job.

Ernie kept tasting the cabbage to check it for sourness over the next two weeks or so. Once it reached what he figured was ready, he squeezed the liquid out by hand and packaged it for freezing.

Not difficult to do at all, and so very good for you.

 

Homemade Iced Cream – Whole Foods At Their Best

I found a method of making iced cream on Facebook of all places. You make it with plastic bags, ice and a lot of arm strength. Now I am not one for using plastic much as you may know, but since we have so many in the “junk” storage from previous use, I thought why not reuse some for this project.

We have three ice cube trays and I made the ice myself that you need for this. We also have a vintage iced cream maker but decided to give both methods a try.

Make It

There are only four ingredients: 1/2 cup of milk, 1/2 cup of cream, 2 tblsp, sugar and a dash of vanilla. I doubled this for our second try and quadrupled it when we figured out what we were doing and use my own method as you will see below.

To make the iced cream you put the ingredients in a zip top bag. You then prepare another larger bag with lots of ice and salt and place the bagged ingredients inside the bag of ice  Shake it for ten minutes. Your hands will get cold. We used a tea towel wrapped around our hands to prevent this.

We tried doing this method twice. The first time I accidentally, poured the iced cream out of the plastic bag into a bowl along with some of the salty water from the bag of ice. Ernie ate it anyway.

The second time was better and better tasting. But it was still labour intensive.

The iced cream maker was a no go as the centre metal container was rusted inside.

My Method

At some point during this iced cream making day, I realized that I have been making an iced coffee recipe for years with the same ingredients as iced cream – except the coffee. I make the drink in a glass loaf pan and  turn it into an iced drink in the freezer. To keep the drink smooth and prevent crystalization, you need to keep stirring it. The main thing is to not let it freeze overnight. I figured out how to make this iced coffee recipe by trial and error.

Because the ingredients are basically the same, I decided to try to make regular iced cream this way as well.

I used the same glass loaf pan. You can use whatever you have, it doesn’t have to be fancy. Put all the ingredients in and mix with an electric mixer. (My mixer is vintage of course and is older than me.) Do this every half an hour to prevent the ice from forming large chunks and to make it freeze slowly. No shaking, no ice cream maker needed.

When it is the right consistency to eat, eat it. That’s it.

You can add any flavourings you want to this like chocolate, fruit, or whatever.

Happy Homesteading.

Freezing In-Season Fruit

At this time of year to save some money, we buy fruit, which is sometimes on sale, wash and freeze it for the winter. We do this instead of buying frozen from the grocery store in the winter. By doing this we know exactly where the fruit is grown and how it was processed (by us).

We do this with blueberries, Saskatoon berries (otherwise known as serviceberries) and sometimes strawberries if we can get them locally. To freeze them we use plastic honey containers as you can see in the photos. We feel this packaging method is acceptable since the berries do not contact too much of the plastic. Not as much as the honey that originally comes in them anyway.

This is what we are currently doing on the homestead right now as boring as it may seem.

blueberries

We usually buy about two dozen packages of blueberries and about the same in strawberries. The Saskatoons have to be picked, which we do locally. And then we stuff ourselves with fresh berries for a few days! That’s it!

Too Many Potatoes

I can’t believe it but we actually have too many potatoes. We never have too many. But this year Ernie says that if we don’t use them soon or give some away we will have to waste them. He has already planted as many as we can room for in our garden so what ever is left must be eaten.

So, we are making potato dumplings otherwise known as perohy in Ukrainian or perogies in Polish. I’m sure most of you have heard about these. They are a carbohydrate lovers dream. Mashed potatoes with onion sometimes with cheese, mixed in or just plain cottage cheese, saurkraut, or prunes, put inside a white flour dough, boiled and then either fried with more onions or just eaten boiled with sour cream.

When we make them we just have a potato and onion filling. Nothing fancy.

This food is really just a way the homesteaders and pioneers used up fproduce so that it didn’t go to waste. So even though they taste amazing, they are traditional and useful.

The recipe is fairly simple. The dough is flour, water, and oil. The filling is really whatever you darn well feel like filling it with. Cut out dough circles, put in a dab of filling and PINCH closed.

It really couldn’t be more simple. But you can screw them up. If you don’t pinch them right, and add the right amount of flour, they will fall apart in the water as they are boiling. If you make the dough too thick, you will have huge perogies. If your dough is not stretchy enough you will have trouble with everything.

But even though there may be a failure in the procedure, everything is still edible. That is the beauty of this food. At worst you will end up with half moon pasta pieces. Delicious.

Again it seems like us homesteaders are focusing on food.

Salvaging Bread

On a recent camping trip, a loaf of pre-sliced homemade raisin bread that we brought along ended up being moved back and forth between locations in the vehicle. This happened because we had more food than space to store it in and the bread got kicked out of the cooler. When we started out it was a fresh loaf and when we arrived home with it uneaten, it was in mostly tiny pieces.

I was able to salvage about 3 pathetic slices for breakfast after we got home. My first thought was to toss it, but then I quickly realized it could be made into bread pudding. I have never made or even eaten bread pudding, but have heard many people rave about it. So I used the whole loaf and made some up.

Luckily my husband eats anything, because after tasting it, I decided I am not a fan. This is not to criticize anyone who loves it, for sure. It is just my opinion. What I do love about it is that the bread does not go to waste, which is likely what happens a lot to bread that has become stale in most households. One of our goals in life is to waste nothing and live frugally, and I believe this is where bread pudding originated – from people living frugally and not wanting to waste anything. If the bread had not had raisins in it, I would have likely given it to the dogs over several days mixed in with their regular meals.

The recipe for bread pudding is simple – bread, cream or condensed milk, hot water, butter, salt, vanilla and eggs. You mix the milk and hot water, and pour it over the bread in a bowl. Once it cools to luke warm (so the eggs don’t cook in the bowl), you pour the mixture of eggs, vanilla, melted butter and a bit of salt into it, mix it up and bake at 350 F for 1 hour.

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If I didn’t remember the recipe and needed to make this I would just make it to taste using the above ingredients. You don’t even really need vanilla. We used real maple syrup as a topping but anything sweet could work. The recipe called for a runny brown sugar topping but since we don’t have brown sugar in the house, the maple syrup was more than acceptable.

With the syrup, it tasted to me sort of like soggy french toast. This stuff could definitely pass for a breakfast and could be gussied up with more raisins and maybe even walnuts and cinnamon. I think I might have cooked it in a pan that was too high though. It did puff up quite a bit and would have overflowed if the pan had been smaller, but after cooling it shrank considerably. The texture was the part that I found the most unappealing.

I don’t foresee making this again for a very long time, mostly because I hope we don’t destroy bread this way again. If we have any dried out bread that is not in so many crumbs and pieces, I will attempt to make croutons, which I prefer to the sweeter and softer bread pudding.

So to clarify, there is really no need to waste anything, especially food. We go out of our way to use up anything that we haven’t eaten soon enough in different ways, like this bread, and of course we compost everything else that is inedible for us or the dogs. Our dogs really appreciate any real food we can give them that is not spoiled.

UPDATE:

I have tried the pudding once again and doctored it up with walnuts and cream and I can now say that I like it.

pudding