Since our homestead is in a village, we have a restricted amount of space that we homestead on. Obviously it is going to be smaller than most. We have in total about one and 1/4 acres.
Normally one would think that you can’t do much on a small property and I used to believe that too. We have found though, that anything you want can be grown or produced even on a small homestead. It is similar to what the amazing things you can do with a can of paint for redecorating or how you can live in a tiny house, which we know that many people do.
Below are the things I have come up with that work for us the best when trying produce food on a small homestead.
We make use of all the space we have. This one is clearly the most important and actually includes most of the ones below. This space includes everything. Cupboard space, yard space, garden space, and any storage space. I guess we could always do better but for the most part, we get creative about storing things.
We don’t buy something if we can make it or do without. Buying things takes storage space. We don’t have storage space. It really is the same as living in a tiny house. You just don’t have room for the extra stuff.
An example of things like this are machines of all kinds. We bought a new riding lawnmower out of necessity and definitely had to have a place to park it indoors. The only shed that it will fit in is off the ground about a foot, so Ernie had to make a ramp – out of scrap wood of course – to drive it into the shed. So now the shed is mostly taken up with this lawn mower and to put up another shed will take space away from the garden so there is basically no more room for any new machinery. Luckily we don’t need a tractor, yet. Anyway I think you get the idea. We have no room for boats, cars, or fun toys etc. We do without those.
We only plant what we know we will eat. This way food will not go to waste and the space won’t be taken up by something we don’t need and put to good use growing what we do need.
We grow some of our vegetables upwards. Cucumbers and peas are planted on vertical fencing or lines to have them grow upwards. We also are fussy about pinching the tomatoes – taking the sprouts out of the branches so that the plants grow more upwards and don’t sprawl all over the place. This all saves space in the garden.
We make changes if something doesn’t work out the way we thought it would. If we do have something on the homestead that we thought we would like or might be useful but it turned out not being needed or not working out, we change it as soon as possible.
For example, we bought a gooseberry bush several years ago and put it in the back yard. Unfortunately, the dogs were also in the back yard often and would run into it regularly. Luckily no one was injured as they have thick coats. They would also EAT the berries before we had a chance to pick them. So we moved the bush to a totally different location and now it is growing well and producing so that we can use the berries.
So, producing big on a small homestead is mostly about creative use of space. If we had livestock, we would still be able to house them and feed them with what we have now. We would just keep it to the scale that is appropriate for the size of the property. I have said it before that homesteaders are pros at adapting to new environments. I also believe we are pros are being creative with what we have.
This year we have started making an effort to buy only “whole” foods. This means that there is no ingredient list for the food or there are no additives on the ingredient list.
I probably don’t have to explain this to most of you, but I will. For example, a banana has one ingredient – banana. A bag of oatmeal is usually one ingredient – oatmeal. When I buy cheese, I make sure there are only 3 or 4 ingredients on the list, and no flavours or colours added. I just won’t eat it if there is. I have stopped buying most cheddar cheeses because they are usually coloured orange which is unnatural.
This way of eating is, I believe, important to food safety, health and control of our own ability to procure food for ourselves. With every purchase we make at a food store, we are making a kind of vote. We are telling large companies and stores what we will and will not accept about our food.
Some of the food we are buying now are things that we cannot grow at this time of year for ourselves nor can we put it away for the winter from our harvest. For example, we had very little spinach last year, likely due to the harsh winter we had. Our spinach is volunteer, so most of the seeds didn’t germinate. What did come up we froze and had very little for fresh eating. So we are buying some spinach for fresh eating this winter. Not ideal, but necessary for us to feel we are eating healthy.
If you want to see what we bought and why check out the video below.
So our focus on food this year is to keep buying whole foods and to buy as local as possible. Once we have been doing this for a while, it will become habit and we won’t be tempted to buy “treats” or sugar filled garbage food.
So, we are out of the white onions that we harvested from our garden in the fall. They never really last very long anyway and sometimes we have to just chop them up, cook them and freeze them for use later.
For onions now, instead of buying we use our multipliers. This is good and bad. They are extremely flavourful, having much more flavour than regular white onions. The problem is that being small, they take extra time to peel and cut up. So much so that sometimes there is a temptation to NOT use them. But we buck up and do anyway!
We keep a certain number of them on the counter for convenience, but the rest (I am told there are still 2 long orange bags full of them) are kept in the cellar. These onions are grown from bulbs that have been grown in this area for decades. They are probably the same as most people have in many places though.
When thinking about being frugal, these onions fit right in to the scheme. You can grow them for green onions all through the summer, just for the mature onion, and for your own seed. They really are amazing. And so far there have been no diseases or insect bothering them at all like the other large onions.
We are also keeping what there is of our garlic on the counter. This year, as I have written about, was almost a failure. We had enough to plant about 6 small rows last fall, but what we are eating is very small as you can see. The flavour is good but again it is time consuming to peel.
In the picture, there is also an example of what is left of our apples. Ernie is still eating them but I cannot bring myself to 😉 He says they are good even though there is a little brown in the middle.
So we are set for onions until the winter onions peek through the soil in the spring.
Believe it or not the following soup is incredibly tasty. I found the recipe in an old cookbook of my aunt’s that she gave me. The flavour comes from the spices and onions.
Ingredients: Olive oil – but you can use butter as well. Slice onions and sauté them in the fat until soft. Then add a small amount of rosemary, basil, thyme, and salt. Chop up a medium potato into small pieces and add that. Finally add the zucchini to fill the pan and cook until soft. Taste when cooked to check for spice amounts. Don’t over do the rosemary most importantly. You can add pepper but be careful with it.
All of the ingredients in this recipe we grew in our garden except the olive oil and salt, obviously. If you have a small amount of animal fat you that you have saved you can use that instead, as it really doesn’t matter flavour wise.