While this poster likely may be more for the SHTF Prepper world, I like the list. The one thing we have not attempted is to save our own seed. This year maybe? Working to become self sufficient? Yes, this is an ongoing process, and relates to the very title of my Blog,” Incrementally Stepping Towards Homesteading…because each step forward is one step closer”.
These last few years have taught us a lot and has brought us so many steps closer to this goal. Three years ago we had a small garden, and a few Cattle. Now we have sold a calf, processed two cattle, and currently have 7 on the ground here as well as two piglets. Our garden has grown and is exponentially more productive, and we have 14 laying hens now. We have increased our fruit on the farm each year, and have freezers full of our fruits, veggies, beef, chicken and apple cider we made last Fall. We have more than enough eggs for ourselves and now are licensed for retail sales here on the farm for eggs, beef, chicken and pork. I’ve learned about the health benefits of fermentation, and have enjoyed creating with this newly learned skill. We are also learning to be better foragers, although I want to get so much better at it! My foraging adventures have taken me to become interested in natural medications that are easily made, such as teas for colds and congestion, and salves for irritated skin. I am only just learning about this and there is so much to learn! Interestingly, I am reading The Clan of the Cave Bear and my plant research parallels the book as young Ayla learns about medicinal plants from the medicine women. It is all so very interesting and I am so excited for the things we have learned and will learn.
About being more self sufficient… This is an interesting World War II poster, my own Mama remembers about planting victory gardens. The result of the victory gardens was that more than 20 million gardens were planted, with 9-10 million tons of food being produced, unfortunately when the war was over this initiative was no longer promoted and there was a shift to relying on the developing grocery stores and commercially made foods, instead of ourselves.
I can not stop myself from inserting this Joel Salatin quote…
Ok, (shown below) this really is the last poster, it hits home for us because whatever we can provide ourselves with, translates to needing less money to live on, which ultimately translates to us continuing to step towards self reliance, it is a simple way to live and it is a very powerful feeling to know how well we can take care of ourselves.
So, now I will hop off my soapbox and tell what’s up on our farm…
The cattle are thrilled to be out on fresh green grass. The weather has been great, apart from a few too hot days, well too hot for me, anyhow!
Asparagus are poking up!
It’s so far not been a good Morel year, we are hoping from more, but the window is short for these.
This is a first. I read about dried Spruce tips. They are said to be a helpful for sore throats and colds, it can be made into a tea. It can also be made into a syrup, but I ended up drying all of these. They looked like this once they were dried. (see below)
Dried Spruce tips.
This is Dandelions infusing in Olive oil, the oil gets mixed with coconut oil and beeswax to make a salve for irritated skin or sore muscles, Dandelion is supposed to have pain relieving qualities. I have never tried anything like this!
This beeswax is from the honey farm down the road. It smells lightly of honey.
Breakfast the other day… Pheasant Back mushrooms, chives, garlic mustard, day lily, watercress and hosta all sauteed in our rendered pork fat, with our eggs. Everything from the farm!
Wild mushrooms and watercress, yum!
After making a strawberry fruit Kvass, I took the strawberries, now a rather light pink shade as most of the coloring went to the Kvass, and blended them in with the yogurt to make a yogurt drink, this gave the strawberries two uses. It is May and I am now officially out of blueberries, strawberries, peaches, and what is left is applesauce, and lots of rhubarb. I could make the applesauce more interesting by mixing it with some rhubarb for an apple rhubarb sauce, and I could use the rest of the frozen rhubarb to make some rhubarb jam. We have plenty of rhubarb coming up right now, so I need to get that frozen stuff used up! Made the first Rhubarb Crisp of the year last week. We were lucky enough that when MIL and FIL came over for Mother’s Day they brought, what turned out to be, our second Rhubarb Crisp of the the year and of the week!
Finally it was time to take a break from productivity for a bit of fun on the weekend with family.