Winter salads in 1970’s Romania, where I studied for two years, were basically coarse-grated cabbage or fine-grated horseradish root served in a pool of white vinegar diluted with water to taste, plus salt. They were an excellent side dish!
Love you guys and thanks for such great info! As I listened to the triage question I remembered the Marine motto that has served me well in so many daily chores, projects and planning processes, “Slow is smooth and smooth is fast.” This mantra has helped me keep my head and heart mindful of allotting required times for have-tos so want-tos can be added in the left over time if any.
Always look forward to your chats! God bless you both and your family and all whom you come in contact with! You both always bring love and hope to your channel and that means so much to the heart!❤️
Coldest I've ever seen is -35 with a -65 windchill (welcome to MN). When I'm starting to crave fresh greens I set up a 2' grow light and grow lettuce & spinach in containers in my living room. It's important to plant as soon as the cravings begin, so the plants have time to grow by the time the cravings are driving you crazy. When there are only a few leaves in the beginning I put them on sandwiches, which helps me hold out until they're coming on strong enough to provide for a salad.
Move your kale and other cold weather greens into the greenhouse and cover with a tent of Agrifab. I did this last winter with Kalr, Tatsoi, Lettuce, and Chard. Kept it through the winter. This is on the northern Virginia/Maryland border. I also experimented with a Hydroponic NFT system that was 5’x5’ in the basement with some LED grow lights. I had the same greens as outside all winter for our family and a couple neighbors.
I'm doing the Krakey Method of hydroponics. Right now I have lettuce, tomatoes, bok choy and onion sprouts going. Getting ready to start some kale and other greens. It's been working great for me.
What is the average winter temp there? I'm in northern Wisconsin and have an unheated greenhouse and plenty of veg I could possibly try this with. Last winter we had low temps of neg33.
@@utopicconfections5257 nowhere near that cold. We might have a few nights around zero or -10. Were in zone 7a. Check out Elliot Coleman’s books Winter Harvest and Four Season Harvest. He is in Maine and does a lot of winter crops in hoop houses with no heat. He has some good info on how adding layers moves your growing zone 300 miles south with each layer.
I am currently on .46 of an acre and can get a LOT of food out of about 1/3 of that land (we're still expanding but leaving room for the kids to play). The trick is to go vertical as much as possible and grow high yielding crops. I love your channel, especially the way you two look at each other. Warms my heart every time I see that. Genuine, true love
For the person wanting to grow bumper crops: if you vertical garden you will get more per square foot. So if you do tomatoes vertically on a cattle pannle, you can also grow beans up with them.
I am in my 70’s and remember my grandmother putting her cast iron in the fireplace every so often to burn it out and then reseason it. I now have more than 20 peace’s of this old cast iron and some of it is more than 100 years old. I have tried this with some newer cast particularly (Lodge cast iron) and have it break on me. My favorite is a deep 8” frying pan made by Wagner that is thin walled and light weight that was said to be my grandmother’s grandmother. When trying to Buy old cast-iron try to find it that is pre 1940. The world was not into recycling metals till WW2. My grandfather who was a knife maker showed me this. He was always look for leaf springs from pre-war cars to make his knives from. I have 4 of my grandfathers kitchen knives still that hold an edge well.
When you do dive in to find out what crabapple tree you have, you might want to start with the "Centennial Crab Apple". I didn't have much to go on, but these crabapples grow in zones 3-7 and seems to come in a flesh and skin variety that you described. I hope that helps start your search. :)
I have done much more research on the Crabapple tree variety you might have. My first guess was not even close. There are 2 varieties that are much more of a possibility. Which on it may be depends on the flower color of your tree, which I don't know. The 'Dolgo' crabapple tree has pink flowers and the 'Adams' crabapple tree which has white flowers.
Lodge cast iron skillets are made in the USA and from USA materials. Back when I had cast iron, my pieces were from Lodge. Buy the raw pans, not seasoned, and season them yourself (directions online). Now, I don't use cast iron anymore since I discovered it is bad for folks of Irish descent due to the "Celtic curse" caused by the hemochromatosis gene. If you are of Irish descent, you want to get checked for the gene before consuming a lot of food cooked in cast iron (or other iron-rich foods). Hemochromatosis is an iron-holding genetic mutation disorder that a large portion of the Irish population have. Cast iron pans transfer iron into foods cooked in them, so you don't want to use them if you have the mutation because too much iron in a person with hemochromatosis can cause serious health issues. If you're Irish, or even part Irish, get the blood test before using cast iron cookware.
For the 2 year crop question- I would look into finding a harvest/garden partner! You grow a crop say beans and they grow peas this year, then switch the following year, and split the harvest each time.
The sealing of the bone broth by ladling hot into jars and letting it cool, works well for me. I've done it many times and my broth lasts up to 3 weeks just fine with a good seal. :-)
The Chinese people are warm and kind. I know from first hand experience as I worked for an American branch of a Chinese company for almost seven years. Anything coming out of China that enters your body should be avoided and I know that first hand as well because that is what the Chinese do! When they were lucky enough to come stateside, they felt it was a miracle, the stuff they brought back to China blew my mind; the biggest gift you could bring back for a business associate or even family were Centrum vitamins but they also brought back all sorts of medical and food items, toothpaste and mouthwash was huge and take a guess what else…cookware. I can’t say I remember cast iron but none the less I feel it says something. One other thing, the Chinese want nothing to do with their own pig iron. One of the things we did was to be buy recyclable USA iron and send it back to China to use. It was highly sought after and we never had enough. Personally, from my time with the company, I avoid anything off the NA continent if I can help it. I have yet to find a usable old school cast iron at a decent price but my Lodge have served me perfectly and I can recommend them with confidence.
Last spring or I should say late winter, early spring I placed three thermometers outside, two with electronics to monitor inside and one regular one that I could check from the window. I found my property typically was two to five degrees colder than the forecast. This explained dealing with frost when none was predicted. I could also monitor the greenhouse temperature (think very small greenhouse) which really helped with my seedlings. I would suggest doing this when checking weather apps for your area. The thermometers were not expensive ones but they did the job. I tried two different brands just in case and both worked well.
Produce keeping longer anytime - rinse your produce - soak in a light vinegar water solution - a bowl of water with a couple grubs of vinegar. Soak produce for a few minutes like 10-15. Rinse dry and place in a well sealed container - I kept purple grapes for 1 year without molding. Now I didn’t open them for the year and just tucked them in the back of refrigerator - when I did open they smelled slightly fermented but no wrinkles or mold and were still firm!!! I didn’t eat them but - if it’ll do that - it will be good for weeks!!
I just tried steaming my fresh yard eggs. I’ve tried everything to get them to peel. Your way of steaming them and I was shocked at how slick and easy they were to peel. I tried some eggs that were 6 days old and some that I got this morning. I still SMH. Thank you. I now can take deviled eggs to a Thanksgiving dinner.
The 2 year or even 3 year approach is an excellent thought. As Carolyn says , it helps for seed grow out. For canning or dehydrating, I cannot see where it makes a huge difference. For the freezer, maybe it makes no sense. I think people do it somewhat intuitively to keep their preserving under control.
We purchased a weather station from Accurite and mounted it on our roof line pointing south. It has served us well for years and delivers information on our microclimate. We live in the central Idaho mountains at about 5000 ‘ elevation- the system has survived fierce winter weather and hot summers
We have learned we have the "bandwidth" for One Major Project a year. Major projects are things like a new hen barn; fencing for around a part of the property; terracing and planting a slope; putting in a pond. These projects take multiple weeks to accomplish.
The biggest issue with trying to grow bumper crops on a bi annual rotation is that crops tend to do better one year than another. Take for example cucumbers. A couple years ago, I put out about 10 cucumber plants with anticipation of just having enough to eat fresh. I was picking cukes every other day. I made so much relish and pickles that we are still eating on it. The previous year I planted about 10 plants and got just a handful of cucumbers. This past year I planted about 10 plants and just got a handful. So for my area, just based on the past 3 summers, only one year was successful. By planting all cucumbers one year and skipping the next, I may have missed the bumper crop year. It has to do with the weather and varieties. On a 1/4 acre, grow different varieties, different crops, and keep a journal. Do this for several years-5+. Compare notes from year to year. What has worked and what hasn’t. One variety may not do well, and another might overwhelm you consistently. That’s what your looking for. Then, and only then if you find consistency, you may be able to plant that great performer every couple of years, but always plant the same vegetable or fruit type (tomato, cucumber, beet, etc.). Don’t put all of your eggs in one basket!
I think what I meant by that is...that when you have a bumper crop of something preserve 3 years worth. Then maybe do not grow it the next year and concentrate on the next bumper crop. After a few years, you will naturally be doing the 2 year method.
Hi Josh and Carolyn, thanks for the awesome video! Do you know anything about canning or preserving rice? I'd love to hear your thoughts and techniques if you have any!
There is a study that was made regarding cast iron from China that was done around the 80's. It dealt with cast iron pipes though which proved to be so inferior it caused multiple millions of dollars in damages to new constructed buildings where it was used, then failed and had to be replaced. It was not just a thickness issue which would have been spotted right away. The materiel used had the wrong formula used in the founding of the metal itself. Cast iron does leach and in good quality iron it is just that, iron. Who knows what could be in poor quality iron, or just as bad, what was left out.
Beth May (probably spelled wrong) I bought kidney beans at a winter farmers market a few years ago and learned that store bought dry beans are often YEARS old, which is why they need so much time to soak & to cook. He said his beans, having just been harvested that season, cook up in 45 minutes, no soaking required. I found that to be true. You could possibly start cooking the dry beans in a thin tomato sauce FIRST to give them a bit of a start, then brown the meat and proceed as usual. Since chili tastes best when it's left to simmer for a long while (if I'm in a hurry I stop at one hour and it's never as good) the beans should cook up just fine. Good luck!
Hello Josh and Carolyn! I am new to your channel and love it. I've learned so much! Please forgive me if this question has been asked before but I was wondering if it's necessary to rotate your crops every year if you put down good compost each year? Thanks. Have a wonderful day!
As far as cast iron from China, I would say that if it’s older, more than 20 years, it’s probably not too bad. Indefinitely wouldn’t trust anything newer. I have a small skillet that belonged to my grandmother who passed away in 2000, that I use and I’m not worried about it.
In regards to cast iron manufactured in China... My Le Creuset enameled cast iron French oven was made in China and Le Creuset is a top brand name for those items. In this case I was comfortable because the company has a great, long standing, reputation.
Tupperware makes a set of containers for fresh produce that will extend the fridge time of fruits and vegetables tremendously. As an example, mushrooms would lasr about 10 days but in the containers they last weeks.
We have successful grown rotation crops and food storage this way for 10 years on 1/4 acres as well as raising 15 chickens for eggs. It can be done well 😊
One of my favorite pans is a Chinese cast iron wok. Stir frying in that wok is a dream. However I do have Lodge pieces made in the US. I also have a collection Le Creuset enamel coated cast iron pans, bought new that now over 50 years old still in excellent condition. What I have no interest in are celebrity named cast iron brands that are made in China. Garage sales, thrift stores, flea markets are excellent places to find vintage pieces made in the US.
New to all this but love all you share. Off topic a little, You mentioned ur growing food for 12 people. Does that mean you have 10 children!! I love your life!! ♥️🤗🙏🏼 Real question: how do you keep 10 children busy (& apparently quiet) while filming together? Thank you for the inspiration you put out there. I love and appreciate it very much!
#1 FDA rules. LOL. hot packing is a long tradition in newfoundland. Thing about weather apps is that they still need input from meteorologists. The closer the meteorologist is to the area, the better the app forecast will be
Have you studied KNF? I just received my JADAM book and I'm excited particularly since producing enough compost (you can trust) is so challenging and costly.
my husband says yes be worried about cast iron from china . on the talk of one big bumper crop gardening.... i would advise against that because yes as you said carolyn , too many eggs in one basket. i have been gardening in north idaho for ten years and every year i have crops that doe amazing and then something next to it does not. i would have to say that just make sure you are growing things that you know you and your family will eat! especially with a small foot print garden. but diversity is better for everyone. better for our health and better for the garden and soil and insects.
Looking at it from an ancestral health viewpoint, I would say we are not meant to eat fresh produce in the winter. (Unless your ancestors are from the tropical regions.) Winter is time for our bodies to detox the bad plant chemicals that can build up in our bodies- oxalates, lectins, etc.
Interesting thought. This dawned on me also when reading about fasting for Advent could it be that the ancients had our physical health on mind as well as spiritual...
I have a question about your recipe for ginger carrots. You said about 2 1/2 lbs carrots but also said 4 cups which was only about one pound. Is it actually supposed to be 8 cups?
I am a beginner canner and have put up a lot of canned goods for emergency preparedness. Sadly I live in an earthquake zone and am concerned about the glass jars surviving the event. Any suggestions on protecting the? I do not have a crawl space.
Thx y'all. I read and year and read but could not find anything the reflects that things made in "certain" places are safe or harmful. No way to know unless y'all can find an independent study on safety of cast iron created outside our homeland. Trying to be pc. Blessings, julie
Winter salads in 1970’s Romania, where I studied for two years, were basically coarse-grated cabbage or fine-grated horseradish root served in a pool of white vinegar diluted with water to taste, plus salt. They were an excellent side dish!
Yessss these were my favourite as a child growing up in Romania 😊
It would be so interesting if you did a Q and A about yourselves, like your children’s names, how you met and other stuff!
Thank you so much for answering my question!
Love you guys and thanks for such great info!
As I listened to the triage question I remembered the Marine motto that has served me well in so many daily chores, projects and planning processes, “Slow is smooth and smooth is fast.” This mantra has helped me keep my head and heart mindful of allotting required times for have-tos so want-tos can be added in the left over time if any.
Always look forward to your chats! God bless you both and your family and all whom you come in contact with! You both always bring love and hope to your channel and that means so much to the heart!❤️
Coldest I've ever seen is -35 with a -65 windchill (welcome to MN). When I'm starting to crave fresh greens I set up a 2' grow light and grow lettuce & spinach in containers in my living room. It's important to plant as soon as the cravings begin, so the plants have time to grow by the time the cravings are driving you crazy. When there are only a few leaves in the beginning I put them on sandwiches, which helps me hold out until they're coming on strong enough to provide for a salad.
Winter is time for fermented veggies, like beets, cabbage to get you through until summer garden.
Move your kale and other cold weather greens into the greenhouse and cover with a tent of Agrifab. I did this last winter with Kalr, Tatsoi, Lettuce, and Chard. Kept it through the winter. This is on the northern Virginia/Maryland border. I also experimented with a Hydroponic NFT system that was 5’x5’ in the basement with some LED grow lights. I had the same greens as outside all winter for our family and a couple neighbors.
I'm doing the Krakey Method of hydroponics. Right now I have lettuce, tomatoes, bok choy and onion sprouts going. Getting ready to start some kale and other greens. It's been working great for me.
What is the average winter temp there? I'm in northern Wisconsin and have an unheated greenhouse and plenty of veg I could possibly try this with. Last winter we had low temps of neg33.
@@utopicconfections5257 nowhere near that cold. We might have a few nights around zero or -10. Were in zone 7a. Check out Elliot Coleman’s books Winter Harvest and Four Season Harvest. He is in Maine and does a lot of winter crops in hoop houses with no heat. He has some good info on how adding layers moves your growing zone 300 miles south with each layer.
Going to try that.Thanks for the tip . Northeast PA
Thank you for answering my question about broth and you said my last name right too! Yay!
I am currently on .46 of an acre and can get a LOT of food out of about 1/3 of that land (we're still expanding but leaving room for the kids to play). The trick is to go vertical as much as possible and grow high yielding crops.
I love your channel, especially the way you two look at each other. Warms my heart every time I see that. Genuine, true love
For the person wanting to grow bumper crops: if you vertical garden you will get more per square foot. So if you do tomatoes vertically on a cattle pannle, you can also grow beans up with them.
I am in my 70’s and remember my grandmother putting her cast iron in the fireplace every so often to burn it out and then reseason it. I now have more than 20 peace’s of this old cast iron and some of it is more than 100 years old. I have tried this with some newer cast particularly (Lodge cast iron) and have it break on me. My favorite is a deep 8” frying pan made by Wagner that is thin walled and light weight that was said to be my grandmother’s grandmother. When trying to Buy old cast-iron try to find it that is pre 1940. The world was not into recycling metals till WW2. My grandfather who was a knife maker showed me this. He was always look for leaf springs from pre-war cars to make his knives from. I have 4 of my grandfathers kitchen knives still that hold an edge well.
Thank you for this information. ❤️
Very Intresting & makes total sense!
Wow now this is some serious knowledge right there!! Seriously thank you ♥️little bits like this is the stuff I truly treasure!
Priceless knowledge, thanks
When you do dive in to find out what crabapple tree you have, you might want to start with the "Centennial Crab Apple". I didn't have much to go on, but these crabapples grow in zones 3-7 and seems to come in a flesh and skin variety that you described. I hope that helps start your search. :)
I have done much more research on the Crabapple tree variety you might have. My first guess was not even close. There are 2 varieties that are much more of a possibility. Which on it may be depends on the flower color of your tree, which I don't know. The 'Dolgo' crabapple tree has pink flowers and the 'Adams' crabapple tree which has white flowers.
Lodge cast iron skillets are made in the USA and from USA materials. Back when I had cast iron, my pieces were from Lodge. Buy the raw pans, not seasoned, and season them yourself (directions online).
Now, I don't use cast iron anymore since I discovered it is bad for folks of Irish descent due to the "Celtic curse" caused by the hemochromatosis gene. If you are of Irish descent, you want to get checked for the gene before consuming a lot of food cooked in cast iron (or other iron-rich foods). Hemochromatosis is an iron-holding genetic mutation disorder that a large portion of the Irish population have. Cast iron pans transfer iron into foods cooked in them, so you don't want to use them if you have the mutation because too much iron in a person with hemochromatosis can cause serious health issues. If you're Irish, or even part Irish, get the blood test before using cast iron cookware.
I am of Irish decent :) this is good to know ! I cook with cast iron all the time ! Will
Look into this !
True. I worked with a man who gave blood regularly to remove iron.
Being of primarily Irish decent, I have never heard of this and will be devastated and no longer know he to cook if this is the case!
How about that
@@breahnalawrence6725 it's predominantly a Male thing as women have the monthly cycle.
Thank you dear people. Blessings
For the 2 year crop question- I would look into finding a harvest/garden partner! You grow a crop say beans and they grow peas this year, then switch the following year, and split the harvest each time.
The sealing of the bone broth by ladling hot into jars and letting it cool, works well for me. I've done it many times and my broth lasts up to 3 weeks just fine with a good seal. :-)
Always so good to have these Q&A's, thank you
The Chinese people are warm and kind. I know from first hand experience as I worked for an American branch of a Chinese company for almost seven years. Anything coming out of China that enters your body should be avoided and I know that first hand as well because that is what the Chinese do! When they were lucky enough to come stateside, they felt it was a miracle, the stuff they brought back to China blew my mind; the biggest gift you could bring back for a business associate or even family were Centrum vitamins but they also brought back all sorts of medical and food items, toothpaste and mouthwash was huge and take a guess what else…cookware. I can’t say I remember cast iron but none the less I feel it says something. One other thing, the Chinese want nothing to do with their own pig iron. One of the things we did was to be buy recyclable USA iron and send it back to China to use. It was highly sought after and we never had enough. Personally, from my time with the company, I avoid anything off the NA continent if I can help it. I have yet to find a usable old school cast iron at a decent price but my Lodge have served me perfectly and I can recommend them with confidence.
You always have such great info & experience!
Last spring or I should say late winter, early spring I placed three thermometers outside, two with electronics to monitor inside and one regular one that I could check from the window. I found my property typically was two to five degrees colder than the forecast. This explained dealing with frost when none was predicted. I could also monitor the greenhouse temperature (think very small greenhouse) which really helped with my seedlings. I would suggest doing this when checking weather apps for your area. The thermometers were not expensive ones but they did the job. I tried two different brands just in case and both worked well.
Great idea .We always are off compared to Google weather and the weather channel apps we will have to try that thanks for the tip
Produce keeping longer anytime - rinse your produce - soak in a light vinegar water solution - a bowl of water with a couple grubs of vinegar. Soak produce for a few minutes like 10-15. Rinse dry and place in a well sealed container - I kept purple grapes for 1 year without molding. Now I didn’t open them for the year and just tucked them in the back of refrigerator - when I did open they smelled slightly fermented but no wrinkles or mold and were still firm!!! I didn’t eat them but - if it’ll do that - it will be good for weeks!!
Thank you for answering my question, in a real world, clear way. I should probably put it on a loop for a reminder every morning, lol.
I just tried steaming my fresh yard eggs. I’ve tried everything to get them to peel. Your way of steaming them and I was shocked at how slick and easy they were to peel. I tried some eggs that were 6 days old and some that I got this morning. I still SMH. Thank you. I now can take deviled eggs to a Thanksgiving dinner.
I make lots of sauerkraut and we make sure to eat some everyday especially in the winter.
Always happy when I wake up to see a new video from your beautiful family.
The 2 year or even 3 year approach is an excellent thought. As Carolyn says , it helps for seed grow out. For canning or dehydrating, I cannot see where it makes a huge difference. For the freezer, maybe it makes no sense. I think people do it somewhat intuitively to keep their preserving under control.
We purchased a weather station from Accurite and mounted it on our roof line pointing south. It has served us well for years and delivers information on our microclimate. We live in the central Idaho mountains at about 5000 ‘ elevation- the system has survived fierce winter weather and hot summers
We have learned we have the "bandwidth" for One Major Project a year. Major projects are things like a new hen barn; fencing for around a part of the property; terracing and planting a slope; putting in a pond. These projects take multiple weeks to accomplish.
We do this in WA between Olympia and Longview. While weather has been interesting...with garden wisdom and prayer we have been very successful
The biggest issue with trying to grow bumper crops on a bi annual rotation is that crops tend to do better one year than another. Take for example cucumbers. A couple years ago, I put out about 10 cucumber plants with anticipation of just having enough to eat fresh. I was picking cukes every other day. I made so much relish and pickles that we are still eating on it. The previous year I planted about 10 plants and got just a handful of cucumbers. This past year I planted about 10 plants and just got a handful. So for my area, just based on the past 3 summers, only one year was successful.
By planting all cucumbers one year and skipping the next, I may have missed the bumper crop year. It has to do with the weather and varieties. On a 1/4 acre, grow different varieties, different crops, and keep a journal. Do this for several years-5+. Compare notes from year to year. What has worked and what hasn’t. One variety may not do well, and another might overwhelm you consistently. That’s what your looking for. Then, and only then if you find consistency, you may be able to plant that great performer every couple of years, but always plant the same vegetable or fruit type (tomato, cucumber, beet, etc.). Don’t put all of your eggs in one basket!
I think what I meant by that is...that when you have a bumper crop of something preserve 3 years worth. Then maybe do not grow it the next year and concentrate on the next bumper crop. After a few years, you will naturally be doing the 2 year method.
Hi Josh and Carolyn, thanks for the awesome video! Do you know anything about canning or preserving rice? I'd love to hear your thoughts and techniques if you have any!
There is a study that was made regarding cast iron from China that was done around the 80's. It dealt with cast iron pipes though which proved to be so inferior it caused multiple millions of dollars in damages to new constructed buildings where it was used, then failed and had to be replaced. It was not just a thickness issue which would have been spotted right away. The materiel used had the wrong formula used in the founding of the metal itself. Cast iron does leach and in good quality iron it is just that, iron. Who knows what could be in poor quality iron, or just as bad, what was left out.
Beth May (probably spelled wrong) I bought kidney beans at a winter farmers market a few years ago and learned that store bought dry beans are often YEARS old, which is why they need so much time to soak & to cook. He said his beans, having just been harvested that season, cook up in 45 minutes, no soaking required. I found that to be true. You could possibly start cooking the dry beans in a thin tomato sauce FIRST to give them a bit of a start, then brown the meat and proceed as usual. Since chili tastes best when it's left to simmer for a long while (if I'm in a hurry I stop at one hour and it's never as good) the beans should cook up just fine. Good luck!
Hello Josh and Carolyn! I am new to your channel and love it. I've learned so much! Please forgive me if this question has been asked before but I was wondering if it's necessary to rotate your crops every year if you put down good compost each year? Thanks. Have a wonderful day!
As far as cast iron from China, I would say that if it’s older, more than 20 years, it’s probably not too bad. Indefinitely wouldn’t trust anything newer. I have a small skillet that belonged to my grandmother who passed away in 2000, that I use and I’m not worried about it.
Glad you uploaded cause canadian news ain't good today!
In regards to cast iron manufactured in China... My Le Creuset enameled cast iron French oven was made in China and Le Creuset is a top brand name for those items. In this case I was comfortable because the company has a great, long standing, reputation.
Tupperware makes a set of containers for fresh produce that will extend the fridge time of fruits and vegetables tremendously. As an example, mushrooms would lasr about 10 days but in the containers they last weeks.
Good chat.
I put the broth in very hot jars they seal and I have had it in in the fridge for 1 month with no problem.
It would be so much easier if I just live with you on your homestead because I will never be able to accomplish what you already know LOL
Hi Josh & Carolyn! Do you guys have any hunting books that you recommend for newbies? I’m wanting to get one for my fiancé. Thanks!
Hubby uses aviation weather and it seems more accurate than my weather apps.
We have successful grown rotation crops and food storage this way for 10 years on 1/4 acres as well as raising 15 chickens for eggs. It can be done well 😊
One of my favorite pans is a Chinese cast iron wok. Stir frying in that wok is a dream. However I do have Lodge pieces made in the US. I also have a collection Le Creuset enamel coated cast iron pans, bought new that now over 50 years old still in excellent condition. What I have no interest in are celebrity named cast iron brands that are made in China. Garage sales, thrift stores, flea markets are excellent places to find vintage pieces made in the US.
New to all this but love all you share. Off topic a little, You mentioned ur growing food for 12 people. Does that mean you have 10 children!! I love your life!! ♥️🤗🙏🏼
Real question: how do you keep 10 children busy (& apparently quiet) while filming together?
Thank you for the inspiration you put out there. I love and appreciate it very much!
Do you or can you do an update on homemade shelf stable dog food and cat food? I have 3 dogs and 3 cats. What should I be doing to "prep" for them?
#1 FDA rules. LOL. hot packing is a long tradition in newfoundland.
Thing about weather apps is that they still need input from meteorologists. The closer the meteorologist is to the area, the better the app forecast will be
I am a student pilot and I’ve found Wunderground to be my fave.
Have you studied KNF? I just received my JADAM book and I'm excited particularly since producing enough compost (you can trust) is so challenging and costly.
HOW DO YOU FIGURE OUT WHICH WOOD COOKING STOVE TO GET?? MUST BE EFFECIENT TO HEAT HOUSE ALSO.
I have a question I know I'm late on it. What bread box would you recommend? Amazon has so many.
Do you think of a hydroponic or aqua phonic style growing for winter for salads and herbs? In a greenhouse or indoors
How do you can russet potatoes? Thank you
I bet those tart apples would be good fd.
Want to let your hubby know that there’s a couple episodes here on yt of the bbc victorian garden 😉♥️🇨🇦
my husband says yes be worried about cast iron from china . on the talk of one big bumper crop gardening.... i would advise against that because yes as you said carolyn , too many eggs in one basket. i have been gardening in north idaho for ten years and every year i have crops that doe amazing and then something next to it does not. i would have to say that just make sure you are growing things that you know you and your family will eat! especially with a small foot print garden. but diversity is better for everyone. better for our health and better for the garden and soil and insects.
❤️❤️❤️
I freeze my bone broths and they keep till I use them.
Looking at it from an ancestral health viewpoint, I would say we are not meant to eat fresh produce in the winter. (Unless your ancestors are from the tropical regions.) Winter is time for our bodies to detox the bad plant chemicals that can build up in our bodies- oxalates, lectins, etc.
Interesting thought. This dawned on me also when reading about fasting for Advent could it be that the ancients had our physical health on mind as well as spiritual...
I have a question about your recipe for ginger carrots. You said about 2 1/2 lbs carrots but also said 4 cups which was only about one pound. Is it actually supposed to be 8 cups?
Look at Smitey Cast Iron!
I am a beginner canner and have put up a lot of canned goods for emergency preparedness. Sadly I live in an earthquake zone and am concerned about the glass jars surviving the event. Any suggestions on protecting the? I do not have a crawl space.
Bubble wrap would probably work
How do you tell if bone broth has gone bad?
You'll know...just smell it.
Thx y'all. I read and year and read but could not find anything the reflects that things made in "certain" places are safe or harmful. No way to know unless y'all can find an independent study on safety of cast iron created outside our homeland. Trying to be pc.
Blessings, julie
If you ever publish books just know, I would be down for that. If you do have books printed, could you lead me to them, please? And thank you.
Do you have a homemade pasta video?
In you tube search enter the channel name followed by pasta. Anything they have will be listed.
Thank you!
Thank you both so much!👍🏻🍂🍁🌾
Question: how do you deal with having so many children & not letting all the toilet paper & wet wipes get wasted?
Cast Iron USA only🇺🇸🇺🇸🇺🇸