Living Free in Tennessee - Nicole Sauce

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

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

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

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:

• Carey Electric Pressure Canner
• Gratuitous Goat Video
• 5 WAYS TO PREPARE SUMMER SQUASH

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

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

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

• Beets - Pickling recipes here: http://livingfreeintennessee.com/2016/06/12/episode-4-making-and-preserving-pickled-beets/
• Bee balm and blackberry leaves
• Black raspberry or blackberry jam
• Strawberry Jam

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

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

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! 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

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

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