What are your experiences with homesteading? What are you doing on your kitchen countertop, apartment balcony, city backyard, and beyond to boost your healthy food options?
Homemade vinegar—I’m a terrible cook, but I think of a vinegar scoby as a pet, and I’ve always had happy pets. I just received my Goat Milk Stuff! Thanks Lisa! The soap smells great, the unscented deodorant is a perfect consistency, and I am excited to try the laundry soap. Thanks again!
women who might feel “disconnected from the social norm.” Um, yeah, that’s me. 🙋🏽♀️
Sounds like an amazing weekend. Jealous. Intirely. Carrots and ginger are one of my favourite ferments. I love using whole baby carrots, of all colors. Kimchi is also a staple, I eat that with everything. Sourdough grilled cheese (raw) with kimchi is so, so good. Also - goats milk ice cream is wildly refreshing. Glad you had a great time!
Thanks, Rebecca! Where do you get raw-milk cheese? I’d have to make my own, though I do get raw goat milk from a farmer and have had great success making ice cream with it.
It comes from Quebec, the only province in Canada that really gets cheese. Other than the few imports from France - it's is very difficult to find raw cheese in Ontario.
I loved Salatin's book, and the Ozarks is one of my favorite places in the world. Some of the most interesting people I have ever met live there. I wish we had such an expo here in central Minnesota. Perhaps I should look into starting one.
Maybe you should! I'm surprised there isn't one already. I know Mother Earth News sponsors at least one in Wisconsin, and it's coming up really soon! https://www.motherearthnewsfair.com/
Sounds like a fantastic expo. I'm a little jealous. After over 20 years on the farm I finally made kimchi as a way to preserve cabbage. Fermentation is definitely the way to go. It's extremely easy to make and I plan to experiment with many other vegetables in the future.
Excellent! Besides carrots, black Spanish radishes, a fall crop, work extremely well for fermentation. And maybe we can meet up at this expo next year.
Rachel, thanks for the insight about the UK, as I’d wondered how things are there. We have not made kombucha, but fermented vegetables are easy. I’ll cover the process in an upcoming post.
What are your experiences with homesteading? What are you doing on your kitchen countertop, apartment balcony, city backyard, and beyond to boost your healthy food options?
Homemade vinegar—I’m a terrible cook, but I think of a vinegar scoby as a pet, and I’ve always had happy pets. I just received my Goat Milk Stuff! Thanks Lisa! The soap smells great, the unscented deodorant is a perfect consistency, and I am excited to try the laundry soap. Thanks again!
It was great to see you there, I think we were in several of the same talks. I would love to start a local homesteading women's group here in StL!
Yay! I was planning to reach out to you about this.
women who might feel “disconnected from the social norm.” Um, yeah, that’s me. 🙋🏽♀️
Sounds like an amazing weekend. Jealous. Intirely. Carrots and ginger are one of my favourite ferments. I love using whole baby carrots, of all colors. Kimchi is also a staple, I eat that with everything. Sourdough grilled cheese (raw) with kimchi is so, so good. Also - goats milk ice cream is wildly refreshing. Glad you had a great time!
Thanks, Rebecca! Where do you get raw-milk cheese? I’d have to make my own, though I do get raw goat milk from a farmer and have had great success making ice cream with it.
It comes from Quebec, the only province in Canada that really gets cheese. Other than the few imports from France - it's is very difficult to find raw cheese in Ontario.
Homemade goat milk ice cream! Divine.
"meatsqueamish. That’s not a Pacific Northwest town name taken from Native American languages; " HAHAHAHAHAHA
I loved Salatin's book, and the Ozarks is one of my favorite places in the world. Some of the most interesting people I have ever met live there. I wish we had such an expo here in central Minnesota. Perhaps I should look into starting one.
Maybe you should! I'm surprised there isn't one already. I know Mother Earth News sponsors at least one in Wisconsin, and it's coming up really soon! https://www.motherearthnewsfair.com/
Dang. On the other side of Wisconsin, about a 16hr drive round trip.
Guess you’re starting your own, then!
Perhaps. I will have to see about local interest. A good excuse to meet some interesting locals regardless.
Sounds like a fantastic expo. I'm a little jealous. After over 20 years on the farm I finally made kimchi as a way to preserve cabbage. Fermentation is definitely the way to go. It's extremely easy to make and I plan to experiment with many other vegetables in the future.
Excellent! Besides carrots, black Spanish radishes, a fall crop, work extremely well for fermentation. And maybe we can meet up at this expo next year.
Rachel, thanks for the insight about the UK, as I’d wondered how things are there. We have not made kombucha, but fermented vegetables are easy. I’ll cover the process in an upcoming post.
Good!! I want to learn!