Several years ago, we had an almost complete garlic crop failure. At the time, we had been selling some and building up the seed so we could have even more to sell. This also happened to many other people including local garlic growers and organic vegetable farmers, although they were not almost wiped out as we were.
All that disappeared in one winter. The cause: very little snow cover.
Not only did the garlic suffer but most of the plants that usually seed themselves also did not come back. We usually had volunteer spinach – a lot of it – and it all died out. Even the dill and cilantro was reduced in numbers.
But the most severe effect was on the garlic.
Now we have a nice patch growing but there will be little if any for sale. Last year we did have some that we made garlic powder from in our homemade dehydrator. That can go a long way but you always need fresh garlic. What extra we will have is already sold to the first people who asked in the spring this year.
Most of this year’s crop will go to seed for next year.
I was also able to find some of the small, vegetative garlic “seeds” among the cloves which I planted in a herb bed. They’re doing amazingly well and should give us some second year bulbs. There are about 20 or so plants. I had TWO second year garlic bulb which I put in another herb bed and both came up.
Tips For A Good Garlic Harvest
Many people have called us over the years to ask why their garlic didn’t amount to anything. There are two main reasons.
ONE: They are buying garlic from the grocery store to use for seed.
Garlic from the store may be treated with something to prevent germination. If it is not, it is still not appropriate to plant because it is not acclimatized to where you are planting. In order to grow well, a garlic plant must have been adapted to your growing region. Some cultivars will never be able to do this – they are just not hardy enough or are susceptible to too many diseases. Some will adapt well to colder or warmer climates depending on the cultivar.
But store bought garlic from a different country is not the best choice for using in your own garden. Just don’t plant it.
TWO: They’re planting the seed in the spring.
Planting in the spring does not give the garlic enough time to come up and produce really good heads. They need that early start, especially in continental climates that have cold winters.
Ideally you plant according to the weather. You don’t want it to be too warm in the fall that the garlic starts growing too much, but you also want them to put down roots and sometimes even come above ground a bit. This means that they are ready to take on the winter.
Planting the cloves fairly deep from four to six inches or more deep ( I have even heard of one local person planting a foot deep), but generally deep enough so that when the ground freezes and heaves it won’t kick the cloves out of the soil. This has happened to us occasionally in the past.
The planted garlic can be covered with a mulch or not. It depends on the expect snowfall amount. They garlic needs snow cover to survive the winter well, as we found out. if you use mulch, make sure to take it off as soon as possible in the spring to prevent mould from growing.
So aside from all the garlic troubles of the past, the garlic that we have is doing well and we are on the way to our goal of restocking our seed garlic and having enough to sell.
We were able to harvest and sell some of the garlic scapes from these plants, which were very nice, and I put the rest of them away for ourselves for the winter. I use them in soups, stews and sauces, omelettes. Just about anything really.
From now on, we will purchase new seed of a variety that is known to the seller. When I purchased the seed for what we have now, I neglected to ask what the name was, so it is just large purple garlic.
I can’t imagine what it would be like to have absolutely NO garlic at all for a year. I don’t and won’t buy from the store unless I know it it local, so hopefully this problem won’t happen again.
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.
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.
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.
Something that I have always believed about a person’s life is that each one of us has to do what is right for us (even when I was not doing that in my own life). Sometimes this means we do something right away without planning and sometimes it means we wait a bit and concentrate on what we have.
It is a personal choice.
What I do know for sure is that if you have an overwhelming sense of restlessness about something and you keep hesitating on taking action, something will eventually occur that will make a change for you.
Homesteading was that for me and I know it is for many others as well.
Homesteading to me means that you have a certain mindset, one that includes but is not limited to frugality, traditional lifestyle techniques, growing your own food, concern for nature and the environment.
Every homesteader has a different way of living and doing things. Some beliefs about homesteading however, are inaccurate. One of these is that a person needs to be in a certain place to do this.
Homesteading is a state of mind.
If you feel that you want to homestead or live a different more sustainable lifestyle you don’t need to move anywhere.
Just start right where you are.
As I have said before, homesteading (as a state of mind) is how person sees the world and what she/he does in it – NOT what property you own. It is a way of living more simply and being more deliberate about what you do. Sure, you can have goals for your future homestead but that does not need to stop you from working with what you have. And actually, it’s imperative that you start with what you have from a “manifesting your homestead” sort of perspective.
There are so many things that you can do right where you are that would technically qualify as homesteading activities.
A: Plant a garden.
No, you do not need to have any space outdoors at all. Start with planting your food flavourings – basil, oregano,thyme, multiplier onions etc in a container on your window sill. Buy some seed and a small bag of soil and plant them (or save seed from the fruits and vegetables you buy from the store and plant those. You will need to get organic or open pollinated types of plants to do this really well).
B: Don’t throw everything away.
To grow a herb garden in your apartment, you don’t need to buy any fancy pots. Start by using plastic food tubs that no longer have food in them. I know you have those. Make smallish drainage holes on the bottom and find a reusable tray to put it on to catch the water. Styrofoam meat trays work really well for this. Just make sure you scrub them well with soap and water.
C: Find multiple sources of income.
It is a really good idea to not have all your income come from one source. The reliance on one employer or one method of making money is what gets many people in trouble with regards to debt and making payments. The feeling of security from an employer can over ride sensible thinking.
An example of this is when I was working at the local nursing home. A woman who I worked with had applied for a position in the care home. She already had a job there but it was for fewer hours than the new position.
Since no one else applied, she figured she was a shoe-in for the position and she and her husband went and purchased a brand new truck on payments. The woman who was giving up her position changed her mind and kept it so the first woman didn’t get the position. She was very upset and blamed the other woman for her problem.
Relying on one source of income can be problematic when you spend more than you make or have payments that need a job to be paid.
D: Spend less.
This is a given for a homesteader. The point of homesteading (I feel) is to enjoy life more without spending money on everything you see, to be more connected to nature and more conscious about what you are doing in day to day life. One of the things that we do here is buy only what we absolutely need. We rarely buy “wants” because we have trained ourselves to rethink a want before purchase.
For example, I have a large amount of yarn for knitting and crocheting. I don’t need anymore. Sure it’s tempting to purchase yarn for that really cool sweater. But I don’t need anymore sweaters. I have several. I am not trying to impress anyone with my new sweater, which is essentially what buying something you want is for.
E: Don’t be influenced by those who are not doing.
When someone says something negative about your new pastimes (pickling, soap-making, herb growing, your expressed desire to move to your own land…), ignore them. You need to keep in mind what your goals are and don’t listen to anyone else. Unless the person giving their opinion has been in the EXACT same pair of shoes your are in, they have no right to say anything.
Never take advice from someone who’s life is not your ideal life.
Your life is your own and what someone else says about it is irrelevant because the comment is not related to you at all. It comes from that person’s own psychology.
I remember one time my aunt had a older couple visiting. At the time I had really started to get into dogs and dog training. As we were standing around talking the man started picking on me about cleaning up after the dogs (poop-scooping).
He had spent his whole life shovelling livestock crap and he couldn’t understand how anyone would want to pick up any from any animal. He just couldn’t get over how I could do this.
This is not important information. This is purely emotional, based on how much he hated shovelling manure and that he spent his whole life at it. Therefore, to him, no one else should ever do that again.
In order to validate his own dislike of something, he tried to disempower me with negative questioning and ridicule and make himself feel better.
This is not information that would help me accomplish my goals.
I didn’t reply with any fabulous comment to clarify why I pick up dog poop, but his words did serve to make me feel bad – that maybe I was doing something wrong by liking dogs.
My response to him now would be something like “everyone is different” or “not everyone has a problem with poop”, or if I really wanted to be sarcastic perhaps “does that include dirty diapers?”.
Anyway, you get my point. Don’t listen to ANYONE who is talking negative about what you are doing. You are on your own path and must follow that.
So, the most important thing is not what you do to start homesteading. It is that you START and not worry about other people’s opinions of you or what you are doing.
If it is what you really want to do you will do it and if you don’t you will find out soon enough.
We make our own ketchup. It was is easy to do I will never buy any again. The taste is excellent especially with homegrown fried potatoes.
Ingredients for homemade ketchup:
Tomatoes – grow your own
Vinegar – make your own
Onions or onion powder – grow or make your own
Sweetener – we use honey sourced locally
Salt – buy or make your own
Optional: A dash of cloves – I use it because I have some already but I wouldn’t go out and buy any especially for this. Ketchup can be made without it. Be careful how much you use though – it is very potent.
Cook the tomatoes well and press them through a sieve to remove the seeds and skins if you haven’t already removed them.
Into the tomatoes add sweetener – lots. Ketchup is very sweet so taste test often as you add this.
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Our homestead is unconventional but is one nonetheless. It is one because we are homesteaders by vocation. We do the most we can for the environment, self-sufficiency and frugality.
To do and be all these things, it is important to have a daily routine that gets stuff done but is flexible to things that might come up. And things always come up.
Sometimes you just don’t feel like doing something. There is nothing really wrong with that. Feelings are facts, I always say. The only thing that absolutely needs to get done are those things that involve taking care of animals or if the garden is very weedy. The rest of the time I follow a schedule that removes the need to make too many decisions about what I need to do.
I work from home, so in the morning I have to get my work done before I do anything else. This means I get up early (well early for me, just 7 a.m.) to work on the computer. I do that for an hour and a half. The quiet is what I need and the dogs and Ernie are still sleeping. There is minimal traffic noise. So at least I can get a good amount of work done first thing.
At 8:30 a.m. I feed the dog and myself. The new puppy is learning the routine now and doesn’t fuss in the mornings after breakfast. I work again from 9:00 – 10:00. From 10:00 – 10:30 the puppy gets a playtime and the other dogs a stretch, so that I can start working again from 10:30 – Noon.
Since we don’t have any livestock other than dogs (yet), I spend the afternoon working with them. I train and video that and then edit and upload videos to YouTube. I may also at this time video something for Homesteading 101 as well.
When I start making supper around 4 p.m., things are a little more chaotic but still get done, because I am not thinking about all the other work I have to get done – it’s already done because I stuck to the schedule. This is where I can feel the benefit fully of getting work done in the morning. I haven’t had most of the day to think about what I haven’t done. When you have many things to do that are just regular routine things and are fairly unimportant (not talking about taking care of animals here), it is easy to let those things take over your time.
This is the time I spend with Ernie and the dogs. If we feel like working on something and are not too tired, we do. If not we don’t.
It took a while to get this schedule figured out, even though it’s pretty simple. I have made numerous schedules in the past, and have never been able to follow them. With this one, I seem to be able to make it work.
Maybe it’s because of the simplicity of it. I have no choices at certain times of the day. Removing other options of what to do reduces decision fatigue which I have found to be a real problem in the past. Because it seemed like there were so many things to do (even though they were unimportant), I became frozen – not knowing what to do first.
If I take care of the the thing that is most important to me first thing in the morning so that it gets done, I don’t have to worry about finding time later. If I don’t do it first thing, it won’t get done.
So that is mainly how I manage my time on the homestead. Things that need to get done may change, but I will always remember to get the most important things done early.
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.
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.
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.
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.
Eating well – or eating poorly is a matter of educating yourself on how to do this, not on how much you make.
Real pasta has has TWO ingredients – flour and water. I actually learned this method from a Lydia Bastianich, the famous Italian-American celebrity chef. I was shocked to see her do this in one of her TV shows and have been making it every since.
How To Make It
Take some water – about 1 cup – and add flour until you have a dough. You can mix it in a bowl by hand or use a food processor. Once the dough is fully mixed, cut a smallish chunk of it and remove from the bowl. Don’t take too much off at once if this is your first time trying this method. You will have a limited amount of space (likely) to roll this out and starting with a small amount is best.
Roll out the section and cut into long, thin pieces or use a hand crank pasta machine if you have one or can find one at a yard sale or auction. The key to making it easily is to use enough flour when you are rolling out the dough so that it does not stick to everything. You must shake the flour off the pasta somewhat before you cook it.
Here are some lasagna noodles that I made.
It takes a little more time to make your pasta this way, but not really. The pasta tastes better and is something you can do yourself without relying on anyone to make it for you. .
In years when a garlic harvest is poor many of the cloves can be kept anyway and used to make garlic powder. Never throw away garlic that has dried out. If it is mouldy, that is a different story. Dried out garlic cloves make good garlic powder.
In the pic below you can see how much of the garlic is browning or blemished. Don’t let that fool you. It is still good.
HOW TO MAKE GARLIC POWDER
Separate the cloves. Cut off the hard ends, rinse them na dry them. Then slice the cloves up into thin slices – not super thin but sliced. Put them on a flat surface such as a cookie tray or screen and let dry really well.
We use a homemade food drier to dry the garlic slices. You can find how we did that HERE.
Grind in”coffee” grinder.
If you don’t let them dry all the way, they are still good. Whiz them up only part way and use them as garlic flakes. You don’t have to use a coffee grinder – use a small whizzer OR HAND GRATE. Works just as good.
Because we don’t know where the garlic that is in store bought garlic powder comes from (we do actually but we’re not saying here), spend a little time and save money making your own.