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Living Free in Tennessee - Nicole Sauce

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Living Free in Tennessee - Nicole Sauce
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Now displaying: Category: homesteading
Aug 14, 2017

Today, I am joined by Whitney and John Athayde to tell us about a project they built together: HomesteadOji.com. This colorful set of emojis for iPhone tell the day to day story of a homesteader, from "Fox in my coop" to "goat kicked over the milk bucket."

Eating Seasonally and Tales from the Prepper Pantry

This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Corn corn corn corn corn corn
  • Round 2 of green beans is almost here
  • Tomatoes still trickling in
  • SWEET POTATO GREENS
  • Watercress is back in force and other fall wild edibles should be coming on soon
  • Recipe of the week will be Bacon Cinnamon rolls, and here is why

What we are preserving this week

Where we share what we are preserving for winter storage

  • Sauerkraut
  • Elderberries
  • Lemon Balm
  • Might can corn

Garden Economics project

  • Seeds have germinated, so I pulled back the straw to let them get bigger
  • Found two volunteer tomatoes - these are the best kind.

Resources:

 Next week we are at ground 0 here in the Holler for the Solar Eclipse, so the show will not be recorded until Tuesday. Why? Because I am going to don my eclipse glasses and check out this once in a lifetime experience!

Make it a great week.

Song: Strange Child

Aug 7, 2017

Today, I will share with you some ideas on what you can put in your fall garden - and share the fall mix of seeds that we are hoping will grow a nice fall garden here at the Holler Homestead. Along with this I will share the garden update - Because it is time to get that planted here in Tennessee. Indeed, I think I am a bit late, but usually these things work themselves out. Also today, we will hear from Samantha the Savings Ninja with a tip for all of us. And I will share with you a few recipes we are working on this week.  

Eating Seasonally and Tales from the Prepper Pantry

This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • The great freezer defrost project of ‘17
  • Watercress
  • Cucumbers
  • Mexican sour gherkens
  • Hot peppers: Giardinair
  • Holler Stew relies heavily on leftover thanksgiving turkey, fresh green beans, and fresh corn from the farmers market.

What we are preserving this week

Where we share what we are preserving for winter storage

  • Basil
  • Green Beans
  • Sauerkraut - made the deal
  • Lemon Balm
  • Sage

Eight things to plant in August. Song: Feed My Hunger by Sauce

Jul 31, 2017

In today's episode, we replay a timely episode from last year. Because squash happens. And because Nicole Sauce is traveling.

Make it a great week!

Jul 24, 2017

The Dog Days of summer are upon us and winter is coming. Are you ready for it? Today, we will talk about what you should can do now to prepare for the winter, whether you are in the city or on a homestead like we are. Next week’s show will be a replay of a former episode because I will be out of town for my grandmother’s funeral.

Become a Show Patron! patreon.com/livingfreeinTN 

Eating Seasonally and Tales from the Prepper Pantry

  • This is where we share what we are eating as it comes to us - and talk about ways to use what we store.
  • It got very very hot her: Tomatoes on hold but they will probably all ripen at once when I am at my grandma’s funeral. Alas.
  • So. Much. Squash.
  • “Where is the fruit?” I think the mild winter paired with a late frost has left us mostly fruitless around here.

What we are preserving this week Where we share what we are preserving for winter storage

  • Nothing - headed out of town :-)

Handy summer checklist for winter preparation in the summer:

Make a list of what you should be ready for

  • Higher heat bills
  • Snow
  • Higher food bills
  • Christmas
  • Getting stuck in your home with no power
  • Seasonal Affective Disorder

Audit your list - and take care of the things now that are better done when it is light out, warm out, and important. Here is my list:

Audit the food stored - pantry and freezers - because I am most likely to get iced in for a week or so

Use up the old and plan to replenish the new

The can of sauerkraut in the back

Animal feed and bedding

Medications

Maintenance on winter technology

Flashlights

Batteries

Backup heaters

Winter equipment like snow shovels, blowers, etc

Anti-freeze set up for animal’s water

Do the chores now that are rough in a snow storm

Get your firewood going and stored

Water filters in the pump house and general pipe maintenance

Gutter check, paint, decks, etc

Clean out the clutter

Make it so you can easily access the important things

Winter seems so far away right now, but it is coming faster than you think. A little care now will help your transition into the cold, dark part of the year. And in Winter is when we catch our breath on the Homestead. Make it a great week!

Song: Grandpa's Song by Sauce

Jul 17, 2017

You’re in for a good show today, it’s a variety show! That’s right, today I will roll through feedback and questions sent in by you, our listeners!

  • A question on building a Wordpress business
  • Getting a side hustle started
  • Stinging Nettle uses and recipes
  • How to make bacon
  • Holler Roast Update

Become a Show Patron! patreon.com/livingfreeinTN 

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Squash avalanche - episode 8
  • Tomatoes are finally ripe and with them a few recipes:
  • Smoking ribs and other freezer meats
  • Wishing I had started meat birds a month ago because grille chickens is sooooo good, and cooking outside is the best way to beat the heat in Tennessee
  • Inventorying the pantry and I ended up with leftover corn, beans, jams, pickles, and peaches

  What we are preserving this week Where we share what we are preserving for winter storage

  • Green beans
  • Garlic
  • Dried bee balm
  • Bacon

      Wow! Last week’s podcast seemed to strike a nerve with many of you - You gave me lots of follow up questions and feedback on it. I suppose that’s because most of us just want something that is ours to foster, to grow and to learn from. And with all the extra daylight right now it is a perfect time to jump in.

Make it a great week!

Song: Dr Feeley Dr Skinner, Sauce

Jul 10, 2017

Today, we will explore ideas of how to squeeze extra value out of things you already have. Because the old model of having a J O B for your whole life, then retiring into a time of RVs and margaritas on the beach is not necessarily what the future holds with the basis of how our society functions economically changing so quickly. Support me on Patreon! https://www.patreon.com/livingfreeinTN Direct Download

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Tomatoes, squash, beans, corn, cucumbers, peppers, blueberries, blackberries AND NO PEACHES YET - argggggg
  • Salads have moved to more complexity with cucumber as a base and a sprinkling of nastirtium leaves and flowers.
  • We’ve basically reached that part of summer where you have about too much of everything all at once, and you know what that means? Soon it will all die.

What we are preserving this week Where we share what we are preserving for winter storage

  • NOTHING - we had a bit of a production lull with all the cloud cover for the past week, though the grass is growing VERY well.

Garden Economics project

  • Nothing to report, except I am only spending $20-30 a week on groceries for two people. Because the garden is giving us food.

7 Principles of gleaning value from what you already have

  • Take stock of what you have
  • Take stock of what you can do
  • Look at technological opportunities
  • Look at your market opportunities
  • Choose the easy/most fun ones first and systematize them
  • Run the numbers regularly
  • Add one at a time and leave time for recreation

  Make it a great week! Song: Thanks Dave by Sauce

Jul 3, 2017

In today’s show, we will hear a bunch of reality checks for the homesteader. Summer has arrived, and there is lots to do. The animals can be grumpy when it is hot. My garden is in an interesting state. Plus we got two goats and they’ve been teaching me a ton, and, after years of offering, my sister trusted me with two nieces for Holler Homestead Summer Camp.

Support the show on Patreon!

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Tomatoes are slowly starting to come on.
  • Brisket Story
  • Corn is at the market so we got some
  • Elephant garlic is coming out of the ground (Slow cooked with butter)
  • Cucumbers are here and with them: Pickling season!

  What we are preserving this week Where we share what we are preserving for winter storage

  • Green Beans
  • Blackberry Cordial and Jam
  • No peaches yet, but it looks like elderberries will come on soon and this year I want to make some Elderberry wine!

GOATS DAY 1 of goats illuminated 2 fencing issues Day 2 of goats illuminated how deeply you must set a tether Day 3 of goats illuminated what happens when you have a head goat - no need to tether the other one Day 5 of goats illuminated that if you tether the non-dominant goat, the dominant one runs off Day 14 of goats: things are under control - dogs and goats are working together again so I can leave my raccoon chasing dog back out in the yard, the yard is starting to show signs that something is eating the weeds - which is our goal, and we have discovered that goats LOVE apples.

Conclusion: Don’t get goats for the first time, even with Goat Knox built, unless you can be home for a few weeks until you get the hang of things.

Summer is just now beginning but it feels like things are in full swing here in Tennessee.  Everyone is busy so don’t get too upset if you have weeds in your garden or fall behind on your canning. Snap back to your priorities, get real, and make a list. And remember - make it a great week!

Song: Wolf by Sauce

Jun 19, 2017

Today we walk through the process of canning green beans along with tips on how NOT to contract botulism on accident, I’ll share with you how the power of social capital is moving our coffee business along, and we will have an update on Hey Hey, the orphaned baby chick. But before we do that: I wanted to share with you a new experience I had: Swarm.City.

  • What it is
  • Why you might care
  • The “Slack”

  Resources for today's show:

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Swimming in Squash. Nasturtium are up and harvestable ALL THE VEGGIES, minus tomatoes, BUT GUESS WHAT?! Companion carrots are looking great

What we are preserving this week Where we share what we are preserving for winter storage Green Beans Pickling Beets Ramping up for peach season! Should be making Jam but I am not

Garden Economics project I was given a half bushel of beets in exchange for 4 jars of pickled ones I bought ½ bushel of green beans for $12 and it will yield 14-16 jars I spent $3 on pickling salt because we were getting low - I buy a bag about every 2 years  

Canning Green Beans What you need: All the stuff you always need: Jars, lids, jar lifter Canning salt Fresh greenbeans The process - cold pack Prepare the beans, while also sterilizing jars and making boiled water Fill jars loosely with beans that are de-stringed and broken into 1 inch long pieces. Dont cram them in Measure in your salt: Pour in boiling water with 1 inch head space Cap them Put them in your pressure canner Put the lid on and move stove heat to high Let steam vent for 10 minutes Then place the regulator on top of the steam exhaust pipe Watch as pressure comes up over 11, and adjust heat to keep it there Processing time 20/25 below 1,000 feet Turn off heat and let the canner cool until the pressure indicator drops and stays down for 5 minutes Be careful of steam upon opening the canner Remove jars and let cool overnight Any on-sealed lids either have to be reprocessed, or put in the fridge and eaten  

Well everyone, Make It A Great Week!

Song: Tripped Out by Sauce

Jun 12, 2017

Today, we are back on track with an episode about homesteading life. I will talk a little bit about going off grid, when it does and does not make sense, as well as share with you the analysis that my friend Shawn over at HackMySolar did here at the Holler Homestead. And no, he isn’t paying me to talk about this. But if you have not checked out his website HackMySolar.com and you are interested in solar and other off-grid things, check out his site.

I will share with you some of the chaos of raising both chickens and ducks and what happens when the duck hatches baby chickens. I’ve got a good question in about coffee roasters and what to consider when upgrading. Samantha the Savings Ninja has a special message you may want to listen to before Father’s Day. And finally, I’ll share a personal story of pain that ended well because my animal first aid kit and human first aid kits were well stocked.

Support me on Patreon

Eating Seasonally and Tales from the Prepper Pantry

Green beans, chard from the market, cabbages, green tomatoes, fresh basil, squash blossoms

What we are preserving this week

Garlic

Green

Beans

Drying Herbs

Garden Economics project:

I spent $15 on Beets and ended up with 15 jars (22 pints) of pickled beets. Total out of pocket was $20 with the vinegar, lids, etc. That’s $.90 per pint. This is between $.50 and $4 per jar cheaper than we can buy them, and I know what is in the jar and I get to use my aunt Helen’s recipe.

Show Links

HackMySolar.com  

King Coffee in Olympia Washington: Ask me for an introduction.

Make it a great week!

Song: Special by Sauce

Jun 6, 2017

Happy Birthday to LivingFreeInTennessee.com. LFTN launched on May 21, 2016 with our first ever episode: http://livingfreeintennessee.com/2016/05/20/episode-1-living-free-in-tennessee/

With the pig roast, Holler Roast Kickstarter, and sudden influx of awesome visitors who descended and started knocking out our new coffee roasting room, I missed it! Today, we will go over the third canning project just in time for Tennessee Berry Picking Season: How to make and can jam, and I will give you all an update on the Holler Roast Project.  

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Zucchini!!! YESSSSSS!
  • Green beans
  • Cabbage
  • Lettuce
  • Radishes
  • Green onions
  • New potatoes
  • Green tomatoes
  • On the wild side: Day lily blossoms, honeysuckle blossoms, elderberry blossoms (fritters)What we are preserving this week

Where we share what we are preserving for winter storage

Learn canning in 8 projects, project 3 Jams and Jellies Pectin Making Recipe Link: http://www.pickyourown.org/makeyourownpectin.htm

An update on Holler Roast. Check out some of the videos we are making over on YouTube - Ive set up a playlist called “Coffee Manic” where I will be documenting the mobile roaster unit progress, as well as other coffee related things, including the process for this year’s tasting.

Starting, and growing a business is some of the most exciting energy to be involved with. And this spring is not disappointing. And somehow, we got our garden planted, albeit a bit behind schedule. This episode isn't really about homestead life, it is more about lifestyle design of a homesteader. Thanks for listening and Make it a great week!

Song: Dr Feeley, Dr. Skinner by Sauce

May 31, 2017

Today we have an interview with some folks who I have known for a long time, but who I never met until this past weekend. We talk about building resilience into your life on LFTN, but we don’t examine very closely how communities, real communities work. Communities of people willing to put aside small differences of opinion to help one another. Self reliance and taking care of yourself is important.  So we will talk about how a scrappy group of independent people who love homesteading, learning new things, and increase stability in their lives and in the lives of those around them found each other, built trust, and became a tight community despite having never really met. I’ll also give you an update on how the pig roast went and tell you how the Holler Roast Kickstarter went!

Eating Seasonally and Tales from the Prepper Pantry

This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • The first beets are upon us! Root bake recipe
  • New Potato Salad
  • Green onion, kale and beet green fry
  • Squash is at the farmers market, but I just have squash blossoms.
  • Day lillies are blooming and the flowers taste great on salads
  • And of course we have 9 toms of cabbage.

Getting the Gardens Ready

Where we share what we are doing to get our food growing operation up and running.

  • Germination is looking great, particularly under that peach tree. Its noticeably cooler under there and we have a set of carrots, radishes, spinach and other plants, alongside squashes.
  • Planting another round of butternuts and green beans.

Link to the "CB" channel that we talk about on the show: https://zello.com/channels/k/dZ8O

Make it a great week!

Song: Calling My Name, Sauce

May 22, 2017

Today we get to have some fun with lots of different topics. We’ve had quite a few questions in the last two weeks, and with a looming weekend pig roast in the offing, I thought today would be the perfect time for a Listener Q&A show. So we will talk about grinding your own wheat for flour and the pros and cons of that, give a shout out to a small craftsman who made me something extraordinary - sounds mysterious I know but it will make sense when we get there, talk about hindsight on my homestead, talk about my favorite itchy rash a bit more, cover raised beds in year one when you are using commercial dirt, and then wrap it up with a question about a doggie first aid kit.

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Lambs quarter should be coming on but I haven’t gone searching for it
  • Cabbage everything and the first squash is at the farmers market
  • Radishes and spinach
  • Last garlic scapes
  • Salad dressing recipe of the week: Mustart, bbq sauce, balsamic, honey, water, salt, smoked cayenne, mainnaise

Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running.

  • The garden is in and one of our chickens is in danger of being processed - she killed SIX cucumber plants!
  • Putting in the okra seeds and sweet potato slips - why not earlier?
  • Seeding tomato trays for the fall garden

  Grinding your own flour

  1. Cost
  2. Flavor
  3. Health
  4. Time
  5. Equipment

Pros

  • Less per pound
  • Tastes better
  • Makes me feel better

Cons

  • You still need to buy flour for very fine applications unless your equipment is expensive
  • It’s another appliance you have to buy - unless you have a vitamix
  • Relearning to bake

Overall: two thumbs up The belt: A shout-out to OMG Leather Works: http://www.omgleatherworks.com/ Poison Ivy Feedback

  • Neosporin plus jewelweed is a winner
  • The poke weed root rub method did not work (But there is the boiled poke root bath method I have not tried)
  • The Poison Ivy Guy

From Ford in TN: If you could change one thing about your homestead what would it be?

Frank in Wisconsin: Raised garden beds and how to make the dirt good?

As a bald man when you wash your face, where do you stop

Willow in east TN: What are some items you would keep in a homemade first aid kit for animals?

  1. Tailored for your animals - learn a bit about what they need.
  2. Know where to go before you have the emergency and write it down on actual paper
  3. Look for crossover with human first aid needs

That said, this is what I have

  • gauze and animal wrap tape - in fact I use the horse leg wrap for humans too
  • Clippers
  • Sharp scissors
  • Clamps
  • Tweezers
  • gloves
  • Peroxide - spray bottle
  • Povidone-iodine
  • Sani wipes
  • bleach
  • Neosporin
  • Bluekote
  • Probiotics
  • Kickin Chicken vitamin mix
  • Antibiotics and a syringe
  • Benedryl
  • aspirin
  • Extras of medication if you have animals that require them (My dog has congestive heart failure)
  • I wish i had suture thread and needles but I dont yet
  • Cayenne pepper, ground
  • Topic herbals like comfrey/plantain/etc

Our kickstarter is LIVE! <link> We’ve almost broken the $600 mark!

Also, on Wednesday I am being interviewed by Jack Spirko over at The Survival Podcast if you want to hear more about the coffee business! With that - get out there and Make it a great week!

Song: Sauce, Every Way

May 15, 2017

Today we are going to take on a topic that many of my fellow homesteaders are having right now: How to use an abundance of eggs. I will share with you how storing food has put us on a much more stable footing as we have navigated my recent professional transition. Plus, there will be a big announcement about Holler Roast at the end of the show that I hope you will like.

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • New Potato Salad RecipeSalads are winding down, but we hope for an uptick again in a week or so
  • Kale, cabbage, broccoli, green onions
  • On the wild side: not much happening aside from the hairy vetch and honey suckle blossoms.
  • EGGS - the topic of today’s show

Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running.

  • Stuff

Garden Economics project: Added $3 for pepper plants and now I know why my plants have not sold!

Using and Storing an abundance of eggs Egg storage

  • Unwashed at cool room temperature for 90 days if they are uncracked
  • Washed eggs in the fridge for 30 days (they say)
  • Hard boiled eggs 1 day at a cool room temperature, but they can last longer or go bad sooner after boiled
  • Canning eggs (Pickled)
  • Freezing eggs (water expands)
    • Scrambled
    • Whole in ice cube trays, then in a bag
  • Dehydrating eggs

Egg Recipes

8 eggs - Crepes

12 eggs - Deviled eggs

4 eggs - Flan (Ive never made this):

12 eggs - Angel Foodcake:

2 eggs - spinach brownies (11 oz greens, flour, 1 cup milk, ½ cup onion, 2 stick butter, mix it, 1 tsp bk powd, 1.5 cups grated cheese, bake it in the for about 45 minutes at 350) (8 eggs - Quiche Like Substance with No crust)

8 eggs - Spatzle

Stories from the Holler

Brooding Ducks Food storage

TSP Episode

Holler Roast Kickstarter

With that - get out there and Make it a great week!

Song: Grandpa's Song, Sauce

May 8, 2017

Today I will share a Holler Homestead update and coffee progress, talk a bit about the health care bill that passed last week, and what I have been able to find out it, then walk you through project two of the Learn Canning in 8 Projects series.

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Saladpalooza goes on and cabbages are beginning to hit the farmer’s markets! Fresh lettuce from the garden (or my friend’s garden, radishes, carrot greens, pea shoots)
  • A NOTE ON TOMATOES - they aren’t from here, or they are coming from a greenhouse and, frankly, don’t taste as good as the real thing
  • Kale, cabbage, broccoli, green onions
  • On the wild side: dead nettle is gone, chickweed is too large, watercress is VERY peppery, poke weed is getting large, jerusalem artichokes are well into their leafing out. BUT - day lilies are still yummy, dandelions can be found young from time to time
  • Theoretically, there are new potatoes but I haven’t looked
  • EGGS - just like last week, leading to lots of “sandwich salad”

Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running.

  • The last of the garden planting for a bit will happen this week
  • Attacking the bramble we should have handled
  • Spraying the trees with garlic and pepper tea
  • Operation shade creation
  • Bee food

Healthcare WTF Late last week, the House passed a bill to “fix” The ACA, or Obamacare. Since that time there has been so much spin that it is difficult to stand up I am so dizzy.

  • Individual mandate is gone in this version
  • Some taxes added by the ACA are gone
  • Pre-existing conditions are mostly covered
  • Medicaid cannot be expanded in any additional states, but will remain expanded in the states where it was expanded
  • Republican spin that this reform is somehow different than the ACA is way off. This will ultimately hurt their credibility when the system continues to crash since they have not addressed any of the underlying flaws, they have simply managed to pass a bill that lets them claim a "victory."
  • Democrats spin that rape is now a pre-existing condition is bull. The steps that would have to be gone through to make that a pre-existing condition are so convoluted that making claims like this only hurt their credibility.

What should I the homesteader do about this? Nothing. Basically this process is out of our hands. They are using this topic to control us. The divide us to pit us against one another. So consider not being a jerk about the whole thing. Personally, I am going to do my best to support our innovative medical providers directly, with my business. I am going to also plant poppies.

Holler Homestead Update

Bees

Garden is a mess - video tracking what can be done in a week a little at a time: https://www.youtube.com/channel/UC-PX-bHfC3AEOUPWgJ5d40g

Coffee update - we are going to go for it: I found a roaster that will allow us to launch a subscription service and sell a ton more Holler Roast coffees - but we will need to add blends.

Project 2 of canning in 8 projects: Canning Peaches

Method: Waterbath, raw pack

Risks: Low

 

Why? Sugar   Link to processing chart: http://nchfp.uga.edu/how/general/selecting_correct_process_time.html  

With that - get out there and Make it a great week!

Song: Learning What Leaving Is, Sauce

May 1, 2017

The show content today is near and dear to my heart. I don’t know why, but it seems like every year, no matter how careful I am, I get a bout of poison ivy. Mankind has had problems with poison ivy for a very long time. And that is why it is surprising that we only seem to know as much about it as we do the common cold. Become a Patron! https://www.patreon.com/livingfreeinTN Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Saladpalooza! Fresh lettuce from the garden (or my friend’s garden, radishes, carrot greens, pea shoots)
  • Dryads Saddle Mushroom
  • Goats milk, which means cheese season is here
  • EGGS

Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running.

  • Progress report on the weed experiment

Garden Economics project

  • A store in Smithville is trying out my eggs
  • Plant sale announcement: tomatoes for sale in a joint project between Purple Maize Farm and the Holler Homestead - click here to order.

Poison Ivy Remedies Remedy 1: Scrape it until it bleeds Remedy 2: Jewel Weed Salve/ointment/juice Remedy 3: Poke Weed Roots

  • Dig up the roots and smash them up than rub them into your outbreak. It will burn like the dickens, but then the poison ivy dries up.
  • Never tried this and forgot to give it a go this time – will try it if I get another poison ivy gift this year.

Remedy 4: Pramagel/ Calamine

  • Oatmeal + Baking soda, etc
  • The hot water scratch

Remedy 5: Technu and related products

  • ZanFel – (Mama Sauce says it is the only thing that ever worked for her)

Remedy 6: Hydrocortisone cream

  • Over the counter does not work
  • The prescription also does not work
  • But you know what works really really well? My prescription for chlobetasol.

Prevention

  • Get this friggin vine off your land
  • Wash every night with a good lye based soap with activated charcoal – this also helps with chiggers and other lovely Tennessee bugs
  • Don’t re-wear the same clothing
  • Think before you burn
  • Watch your animals

  In sum – what works for me:

  1. Prevention
  2. The hot water scratch
  3. Pramagel (Pramaxin)
  4. Jewelweed salve plus Neosporin

Stories from the Holler

  • Rains and Bees
  • I fired a client this week and here is why

Support the show:

  1. Coffee
  2. Plants
  3. Patreon

Make it a great week! Song: Calling My Name, Sauce

Apr 24, 2017

I am coming to you today from a place called Highland Rim Retreats near Fall Creek Falls in Tennessee!  Today, I thought it would be fun to do something a little different. We will talk about the five elements of homemade salad dressing.

Seasonal Eating and Tales From the Prepper Pantry

  • Quarterly freezer re-organization
  • Seasoning a pork belly for bacon: salt, rosemary, sage, turmeric, brown sugar
  • Garden kale and lettuces, pea shoots, hairy vetch, redbud, baby bamboo shoots, poke weed
  • The morels are out there my friends – IF you can find them

 What we are preserving this week

  • Drying for tea
    • Blackberry
    • Raspberry
    • Stinging nettle
    • Bee balm

 The Five Elements of Homemade Salad Dressing

  1. Sour: Vinegar, Lemon Juice, lime juice, pickle brine, caper juice
  2. Spicy: Mustard, hot pepper sauce, peppers, onions, garlic
  3. Creamy: Mayonnaise, sour cream, whipped cream cheese, cream
  4. Sweet: Honey, sugar, jams and jellies, sorghum, maple syrup
  5. Emulsifier: Olive Oil, grape seed oil, avocado oil, any infused oils, oil, oil, oil. 

The process:

  1. Define salad’s core flavor
  2. Choose complimentary flavor elements from the five above
  3. Make your dressing recipe!

Example: Watercress, kale based salad.

  • Core flavor: spicy
  • What will complement that? Sweet and sour
  • Dressing recipe – Basic balsamic vinaigrette: 1 tbsp olive oil, 1 tbsp fig infused balsamic, 1 tbsp honey, 2 tbsp water, 1 tsp salt. 

Example: Spinach salad

  • Core flavor: nutty, flat
  • What goes with that? Almost anything - try spicy and sweet
  • Dressing Recipe – honey mustard: 1 tbsp, mustard, 2 tbsp mayo, 1 tbsp olive oil, 1 tbsp honey, 2 tbsp water, salt, pepper and shake! (You can sneak in a tbsp. of balsamic on this one and it is really good)

 

Example: Peppers, tomatoes, kale leaves, a little corn, spinach

  • Core flavor: sweet and nutty
  • What goes with that? Lemon and spice and everything nice!
  • Dressing Recipe – basil lemon zest: 2 tbsp lemon, onions, 1 tsp salt, 2 tbsp olive oil, sliced fresh basil, 2 tbsp water, shake and let sit overnight in the fridge. Remove from fridge 30 mins before using so that it reaches room temp.
  • A Hack: soak the onions in the lemon for 30 minutes, then mix all the other ingredients directly into the salad if you are in a rush.

Other recipe ideas from Zello:

  1. BDHutier: Oil, vinegar, favorite jelly
  2. Kirtus: Olive oil, anchovies - canned, Italian spice mix, leave for 24 hours in the fridge – likely added vinegar

Stories from the holler

  • Torrential downpours
  • Did a walk through of a friend’s new piece of land – and It has some interesting features, including a really cool run off area that many people would see as a problem but that we see as an asset – now it is just very important to properly identify zone one, which is an interesting amoeba shape because of how his outbuilding is situated.
  • BEES ESCAPED

We are setting up a page – soft launch – over at Patreon.com to share premium content to show supporters.

Cider Hollow Farms – He’s put the rest of his comfrey on sale at an extra $1.50 per plant for spring closeout and if you use the coupon code LFITN5 you will get an additional 5% of anything you order. Go to CiderHollow.com.

This spring has been the usual whirlwind with lots of activity and shifting priorities, but things are going well because we have done a good job of always re-orienting toward our primary family goals of making time for recreation and fun, local stable income, and paying attention to our health.

Get out there and make it a great week!

Song: Sauce, The Flood

Apr 17, 2017

The past week has been full of strange misadventures. We’ve demo’d a new coffee bean for Holler Roast Coffee, run it by a friend, found someone willing to help me grow the business by loaning me a few extra roasters, opened the cabin rental for the season, out the newspaper to bed and even decided to put out tomatoes before May 1, my usual planting date. And it has made me think about how it is so easy to prepare for some things, but getting ahead in finances can be really tough. So today, I thought I would run through my thought process as I decide if I will grow the Holler Roast business beyond it’s extremely limited market.

Direct Download

Eating Seasonally and Tales from the Prepper Pantry
This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Wild Mustard, watercress, hairy vetch, last of the dead nettle, arugula (story of the Easter Salad)
  • Crappie, fish stock
  • Hitting the canned peaches because it is about to be canned peaches time again!

Getting the Gardens Ready
Where we share what we are doing to get our food growing operation up and running.

  • Trimming and chipping the pathways
  • Planting the last of the fruit trees
  • Beating the wineberries BACK
  • Shade cloth is on the greenhouse and that made the tomatoes really happy

5 Questions to Ask When It's Time to Grow 

  1. Do I love this enough to really do it?
  2. How does it pencil as I grow? (time, extra licensing, etc.)
  3. How am I going to expand sales, is my market growing or am I planning to increase market share in my existing market?
  4. Why am I better than my competition? Why are they better than I am?
  5. What are the do or die items that if they are not in place, I will pull the plug?

Stories from the Holler

Make it a great week!

Song: Suicide, Sauce

Apr 10, 2017

The eight week time-pressure episode has arrived! That’s right, Center Hill Sun goes to press this week – though there is still time to place an ad if you want to reach 20,000 people who love the outdoors, rural living and country fun. 🙂

Today we have a chat with Dori Mulder, the person who was getting ready to close on land and has written in a few times. She bought a fantastic 40 acre place with a house built unto a CAVE right on a RIVER.

Middle TN Learning Opportunity: Mushroom Event April 22: https://www.facebook.com/events/791640000985966/

Eating Seasonally and Tales from the Prepper Pantry
This is where we share what we are eating as it comes to us – and talk about ways to use what we store.
Light this week because I didn’t eat.

  • Wild Mustard, watercress, hairy vetch, pokeweed is poking up!
  • From the pantry: Sweet potato chili with wild garlic
  • Baby lettuce is here!
  • Asparagus

Getting the Gardens Ready
Where we share what we are doing to get our food growing operation up and running.

  • Late bed preparation – with advice from Karley
  • Potatoes up and a little burnt and some bugees are nibbling our radishes.

Garden Economics project: no additional moneys have been spent

New Land – New Adventure, and Interview with Dori Mulder
When you first get a piece of land, there is so much time to learn about your land. And Dori shares with us what her first days on her new property are like. She also takes some time to share her dreams for the property long term.

Stories from the Holler

  • The dying box elder tree by our guest cabin is no more
  • Friends saved the day this week

Support us while drinking a marvelous cup of hand-roasted coffee! Order here.

Make it a great week!

Song: Special, Sauce|

Apr 3, 2017

We’ve gotten lots of feedback n that episode from folks who wanted to go to that workshop and have never been able to. It got me to thinking. What if we do a homesteading workshop right here this coming September? In former years, we have had one or two orientations followed by lots of raucous camping fun, but wouldn’t it be fun to do something that allows us all to share best practices from Tennessee on what we are best at?

Deal: Cider Hollow wants to offer 5% off their bare root trees and comfrey. Get 'em while you still can!

Eating Seasonally and Tales from the Prepper Pantry

  • This is where we share what we are eating as it comes to us - and talk about ways to use what we store
  • Wild Mustard, watercress, dandelion roots, hairy vetch
  • From the pantry: garlic and onions are gone so we are depending on wild garlic chives and early green onions from the garden
  • Watercress is almost done for the season, though we have another cold snap on the way which may give us a reset
  • The season of tea is almost here: Bee balm, blackberry leaves, mint

Getting the Gardens Ready

  • Where we share what we are doing to get our food growing operation up and running
  • Greenhouse tomatoes are growing strongly and will be for sale soon
  • Potatoes up and wood-chipping the walkways is in process

Selling watercress online this week

Wild Forage Nutrition in the Spring
Chickweed:
Beta-carotene (Vitamin A pre-cursor), B vitamins (B1/Thiamin, B2/Riboflavin, B3/Niacin), Vitamin C (ascorbic acid)

Deadnettle:
Iron, vitamins, and fiber

Stinging Nettle:
Vitamin A, Calcium, Iron

Watercress:
Vitamin A, Vitamin C, Vitamin D, Vitamin K, Calcium

Observing your local forest
Right now as spring is springing - it is a great time to see what likes to grow in you area - and glean inspiration from it
Mulberry
Elderberry
Wild raspberry and blackberries
Hairy vetch and other vines
Poke weed

These all grow on the edges and also provide us food in my area
We also have
Walnut trees
Hickory nuts
Wild persimmons
Wild cherries
Crabapples
Pawpaws

These varieties are already acclimated to our region - look at where they grow on their own

Stories from the Holler

  • Facelift for spring
  • Ducks are back in synch with us
  • Communities versus guilds

And with that, remember, if like the show you can support us while drinking a marvelous cup of hand-roasted coffee!

Make it a great week!

Song: Sauce - Wolf

Mar 27, 2017

This week I took the opportunity of being in the car for 26 hours with the famous Mike Vertrees to record an interview with him about the workshop we attended at Jack Spirko's place. This workshop was fantastic - and exhausting. There will be expanded show notes on Wednesday, my friends.

Song: Dr. Feeley, Dr. Skinner - Sauce

Mar 20, 2017

Today we will talk about how important it is to build flexibility into your life because it helps make you more resilient when things change. We will also talk about what has happened since we started getting serious about the egg and coffee business, cover how the paper is doing and I will share with you a bit about how the Grafting workshop went over at Cider Hollow.

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Wild Mustard, watercress, dandelion greens
  • Baby kale from the super kale plant
  • From the pantry: there is half a box of potatoes left and we are par boiling them, then making hash browns about once a day!
  • Corn and green beans on salads as usual
  • Hitting the pickled goods hard.
  • Forgot to can the extra pork stock from the shoulder roast so here is what we did...

Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running.

  • Operation Eyesore
  • Transplanted the tomato seedlings and moved then to the GH
  • Beets, carrots, lettuce, radish, etc seeds are in the ground and the radishes have germinated!
  • Working on more woodchipping for areas where we want better weed control
  • Someone dug the horseradish plant - wtf?

Why Build Resilience in Your Life Part of our lifestyle here on the homestead is about building resilience into our day to day activities. Because no matter what happens, we only know one thing: change is coming. This idea that you work one job your whole life and retire to play golf - and that this is the norm - was a nice dream, but it is really a fiction.

  • First and foremost: flexibility
  • Secondly: responsibility - no excuses
  • Finally: more control of the things you can control

Four ways to get started:

  1. Simplify and frugalify
  2. Grow some of your own food
  3. Find ways to build ongoing income from your local area that you control
  4. Develop a real community around yourself

Holler Homestead Business Progress Center Hill Sun Update Stories from the Holler

And with that, remember, if like the show you can support us while drinking a marvelous cup of hand-roasted coffee - order here.

Youtube channel - https://www.youtube.com/channel/UC-PX-bHfC3AEOUPWgJ5d40g/playlists

Well my friends, next week it is a 50-50 chance that the podcast will be skipped - sorry about that. I will be down at Jack Spirko's not getting enough sleep for five days, giving a presentation and learning a TON from other homesteaders. And in two weeks, we may have a very special interview lines up with one of our listeners who is this very moment one her brand new pice of land. That should be fun. Anyway - go out and make it a great week! Song: Sauce, Tripped Out.

Mar 13, 2017

Today we are going to talk about what NOT TO DO when you first move to your new homestead. These are three things that I really wish we had known before we dove into the Holler Homestead. Also today, a brand new gluten free, dairy free, soy free potluck recipe. I’ve got some updates to share about the Holler Homestead and we will go over Toby Hemenway’s 8th chapter of Gaia's Garden.

Eating Seasonally and Tales from the Prepper Pantry

This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Wild Mustard is everywhere
  • Wild Salad
  • Harvesting Dandelion Roots
  • Harvesting Sassafrass Root
  • Prepper Pantry Recipe: Roasted Garlic Spread
  • Gluten free, dairy free, soy free potluck dish

Getting the Gardens Ready
Where we share what we are doing to get our food growing operation up and running.

  • Operation Eyesore
  • Final bed preparation is in process and it will take a few weeks to finalize
  • Blackberry Propagation
  • Seedling light update

3 Mistakes to Avoid on Your New Land

  1. Don’t rush in
  2. Don’t do everything at once
  3. Don’t underestimate

Three things you should do on your new land:

  1. Take time and observe
  2. Set clear priorities with your big picture goal in mind and stick to them
  3. Double your estimate in time and money for everything so that you have enough resources to complete your projects

Toby Hemenway Chapter 8 of Gaia's Garden

Questions to ask yourself about this chapter

  • What one community do I want to set up this year?
  • How can I make plants, insects, soil organisms, birds and mammals work in concert on my land?
  • Where can I try out polyculture in my garden this year and what succession will I aim for?
  • Do I have time each day to oversee a succession planting project in my veggie garden?

And with that, remember, if like the show you can support us while drinking a marvelous cup of hand-roasted coffee! Order here.

You want to drop me a question, topic idea, or comment, feel free to email me. And for those of you who prefer youtube, we have the show up over on a youtube channel, but they won’t let me do a vanity domain until I have 100 followers - apparently this is something new. Youtube Link

It is funny how simplifying your life, putting more energy into gleaning a living from a piece of land, when done well, can add resilience to your household. Next week we will talk about this resilience a bit more when I share with you s big change that has happened in my job. I am so glad to see spring springing here in Tennessee - along with its new plants, snow, 70 degree days and more visits from friends. Living this way is great fun, really hard, sometimes scary - but it is always rewarding to know that we have made what we have with our own two hands. Make it a great week!

Song: Sauce, Belly Dancing Vamp Song

Mar 6, 2017

And a listener shot me an email last week after hearing the garden section with a pretty important question that has led to today’s topic: Starting Seedlings for the Newbee. Also today, a comment on some of the divisiveness we have all been experiencing and some thoughts on why certain words are triggering bad behavior - especially online. More importantly, we will talk about something you might do to de-escalate these situations.

Also, we will be re-upping the Toby Hemenway segment not THIS WEEK, but next week - Honestly - chapter 8 is taking me a long time to develop because there is so much information in it and I just don’t want to do a bad job for you. Be ready next week for that one.

Notes at: http://livingfreeintennessee.com/2017/03/06/episode-26-starting-seedlings-for-the-newbee/

 

Feb 27, 2017

On today’s show, I will walk you through a specific recipe you can try at home with produce purchased at the store for your first canning project. This is in advance of our soon to be produced youtube series: Learn Canning with 8 Home Preservation Projects. Also cued up for the show is another segment from Samantha the Savings Ninja! She will give us her top picks for phone apps that can save you money.

Also, Holler Roast coffee is officially for sale online at livingfreeintennessee.com. It is $14 a pound plus shipping, and of course the best shipping rate is for 5 pounds, but two pounds ship for a fairly reasonable price too!

More show notes at LivingFreeinTennessee.com

Feb 20, 2017

Do you ever give some advice to people, then realize the person who needs it the most is you? That’s basically how last week went here at the Holler Homestead. The ducks discovered the creek resulting in a cascading series of projects that were of top priority, and not originally on my list.

Today, I will cover something promised from last week: potato preservation, go over questions to ask as a result of reading chapter 6 of Gaia’s Garden, there will be the first in a series of gardening economics discussions, and, last but not least, Dances with Ducks - a view into how keeping animals means you can’t depend on any plan you ever make.

Justin Rhodes chicken tractor plans

 

Eating Seasonally

  • Wild Garlic and Watercress still going strong
  • Dead Nettle, Lamium purpureum , Identifying it (Salads, sautee’s and with eggs)
  • Chickweed, more on this next week

Getting the Gardens Ready

Where we share what we are doing to get our food growing operation up and running.

  • Sweet Potato Slip Update: The first slip is starting to poke out! 
  • Organized seeds

Tales from the Prepper Pantry

How we are keeping our winter stores interesting.

  • Freezer Audit: (Notebook is awesome, in theory)
  • Sweet potato, potato puree
  • Green beans as breakfast
  • Renewed effort on the pickled things - Man! Dilly beans are fantastic!

Stories from the Holler

Bee mentor/ Hive inspection 

Potato Preservation

  • Drying.
  • Canning - The guide: http://nchfp.uga.edu/publications/usda/GUIDE04_HomeCan_rev0715.pdf

Lessons learned from Toby Hemenway

This week: Chapter 6
Next Week*: Chapter 7

Questions

  1. What do I want/need to support with my plants? (shade, forage for animals, shelter from wind, food for us, enjoyment, pest resistance vs attracting beneficial bugs - or wildlife for that matter?
  2. What problems do I currently have that plants can help with? (Deer destruction, sad soil, etc)
  3. What do I really love? How can I plan my homestead to support those things?
  4. What balance of mulching, soils loosening, nutrient mining, fungal growth sparking, and so forth will be best for my land - and therefore what plants should I integrate to set this up?
  5. What areas should I develop first with intensive planting, versus setting the stage for a longer-term play?

Garden Economics

Do home gardens save you money?

Dances with Ducks

 

It is so nice at this time of year to go outside in the morning with my cup of coffee and watch the world go by for a few minutes before diving in. And despite the ducky duties this week, things are still moving forward at the Holler Homestead. Thank you so much for joining me today here on Living Free in Tennessee and make it a great week!

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