Info

Living Free in Tennessee - Nicole Sauce

Homesteading, food, freedom and fun!
RSS Feed
Living Free in Tennessee - Nicole Sauce
2017
August
July
June
May
April
March
February
January


2016
December
November
October
July
June
May
April


Categories

All Episodes
Archives
Categories
Now displaying: June, 2016
Jun 18, 2016

Several of our friends have passed away in the last week and it reminds me that you need to live for the now as much as you can, while laying the foundation for a good future for yourself -- or for your loved ones. While thinking about this, I found a nice tribute to our friend who passed away on Monday from Garth Brooks: https://www.facebook.com/GarthBrooks/videos/1078676248878474/

What we are eating and preserving this week:

  • From that garden and local markets: beets, spinach, yellow squash, cabbage, potatoes, peppers and a surprise kale plant, wild raspberries and blackberries, peaches
  • From the larder: sweet potatoes, frozen blueberries, venison, bacon
  • Preserving: A do-over on pickled beets (when in doubt throw it out), It’s time to make pickles but we will talk about that next week with our special guest...

Three time-saving ideas for the homesteader who also works a full time job

Listen to Remy's Reaction to the Florida Shooting: How to react to tragedy:


Jun 12, 2016

One of the best ways to eat well on a budget is to buy produce when it is in season and preserve it for the whole winter. Last week, I spent $20 on 1/2 bushel of beets, an additional $5-10 on other ingredients, and ended up with fourteen jars of pickled beets. Had I preserved all the beets, I would have had 21 jars, making the cost to me a little over $1 per jar. Go try to get such a premium product for that price at the grocer. You can get crummy ones in the $1.30 range, but premium ones are $3-6 per jar.

This episode of Living Free in Tennessee walks through the process of water bath canning and shares my personal pickled beet recipe along with the recipe I inherited from my Great Aunt Helen.

Jun 3, 2016

What we are eating this week

  • Berries!
  • Elderflower Fritters: a recipe - do not use olive oil
  • Items from the root cellar: Spaghetti squash and sweet potatoes
  • Still getting lettuce galore but that is about to change

What we are preserving this week - and how

  • Peppermint
  • Bee balm - finally about to bloom
  • Sour Cherry Jam
  • Blackberry leaves
  • Pickled Beets - Recipe coming soon!

Garden/pest update

About the Root Cellar and Canned Food Storage

Final song: Every Way written by Nicole Sauce, performed by Sauce

1