Salt - Easy Preserving Vegetables - Fermentation - Survival Homestead

We are all preparing for the uncertain future ahead of us.  Food shortages and price increases are inevitable. We are not helpless, the world will not die when this generation does,  We must look forward with confidence and optimism that we can not only survive but thrive as the healthy productive humans we were meant to be.  

Food Preservation 

This blog is going to delve into the activity of living sustainable.  Like there are laws of nature, there are laws that rule our bodies survival. Of these things, nutrient intake is one of the most vital to health.  Being able to preserve food from a time of abundance to a time of lack is imperative.

Salt is impossible to grow.  It could be difficult to come by if food distribution is disrupted.  Not only is  it necessary for safe fermentation, it is necessary for health and a flavor enhancer second to none.  Stock up on sea salt for dining and kosher salt for preserving food for later.

beans, cabbage and garlic preserved only with salt

Freezing and canning traditionally have been used to preserve food.  In fact there are posts on this blog detailing how easy it is to prepare food for freezing.  There both require electricity, one storage and one in production respectively, and nutrients are diminished in the process.  Fermentation preservation has neither of these problems.  In fact nutrition is enhanced by eating pickles, sauerkraut  and other vegetables.

Kosher Salt is the first thing you should stock up on as it alone will preserve your food for later dining.  The salt must not contain iodine like most table salt.  Buy several boxes and store it in the back of a cupboard, it won't go bad.

Why and How to Ferment Vegetables

a little video showing how to ferment vegetables

This is a link to my post for making sauerkraut.  I use this for preserving garlic, hot peppers, cabbage, cucumber pickles and spicy pickled beans.

Secrets of Homesteading - Survival Homestead - Living off the Land - SHTF 2012

There are words than are very seldom said about homesteading.  As with most relationships in life, there is a secret truth  to why it works so well.  In this case I think homesteaders don't want to admit our nay sayers are correct when they say our endeavor is fool hardy.  But like the joys of parenthood far override the sacrifice, a homesteader paradoxically lives in peaceful satisfaction.


It cost more to raise your own food than it does to buy it from the grocery store.  

Take  turkeys for example, one of course could argue than organic natural rare breed meat is very expensive. Here is a link to buying what I grow on-line, turkey for sale.  But the farmer will tell you that organic grain is equally expensive.  This year chicks cost $16, plus shipping, plus vaccinations, a heated pen, and processing labors are expenses without including everyday care or attrition.  It could be easily calculated today to break even at $4.50 a pound.  Most of my turkeys are 20 pounds.  Who can afford $100 for a dead turkey, or like the link above for  $199..

Here my cost are cut as we usually incubate our own eggs.  I collect seeds and greens,and  grow fruits and berries for them to supplement the feed.  But this is only possible from paying for land, setting up irrigation and years of nurturing and sustaining plants not native to my place, I could buy cheap factory birds but I won't.  Almost all chickens, and most turkey breeds are now extinct, this is the truth.


Milk is wonderful, the homemade ice cream and cheese are outstanding bonuses.  To have milk you must be able to help deliver the baby from the mother you will take the milk from.  To procure this milk from one, you must feed, house and protect a herd of animals.  They all  need to be be fed or milked at least once a day, 365 days a year.

This scenario of step by step development is duplicated in every aspect of a homestead.  The larger the return the bigger the expense up front.  It costs very little to buy led lights to grow vegetables in the house, even less to sprout beans on the counter, even less to pick weeds.  To save vegetables you need a sunny yard and a freezer.  To have eggs all you need is a protected run and 2 chickens.  It is easy to feed 2 chickens with house scraps and worm bins.

Cooking at home is a form of homesteading too.   You can easily see the benefit and pleasure of the food, unless it is your job, it is not so easy to see the acquisition,  preparation and clean up efforts for that meal.  Gradually, meal after meal, day after day, with devoted effort, the kitchen will  begin to runs like a well greased machine allowing the cook to expand like an artist.  Expanding what could be drudgery to pleasure, shared to all with love.  Magic somehow, perfectly natural somehow too.


My day is full of meaningful toil and natural activity. What is presented to me by nature is my labour, my food, my exercise, my bounty, my tithe, my security. I would choose to spend my hours in my garden raising food for the year rather than making money to buy my food, it is as simple as that. I would rather raise my own so I know the meat and eggs I eat are not from a poisoned tortured animal, it is as simple as that. I want healthy home cooked meals, so I stay home an cook them. It is what I choose to do with my time, my choice.

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Homesteading is expensive, a huge amount of work and personal time commitment, including 24 hours of guard duty, and offers little chance of cash return.  You will always have to bring in cash from somewhere else to pay the shylock banks and the extortionist bureaucracies like insurance companies.

This news would be devastating if not for the fact a homestead has nothing to do with cash return.  What homesteaders quietly know is the cash they have to  earn is spent to pay their way out of consumer slavery.  From a homestead, one can perpetually suckle from nature, creating health and joyful existence rarely experienced in these modern times.  My labor I freely give, following the chores of the seasons, rooted as my trees and free.  There is no price that replaces the security of making an agreement with nature to cater to her needs so she will cater to yours.

You don't need a farm for a homestead.  You can start in your kitchen, then to your backyard, any where you can begin to enjoy these pleasures for yourself. 

Cooking at Home - Easy Recipes - How to Cook a Roast Dinner - Easy Gravy - Easy Soup - Frugal Living-

An oven roast meal is the easiest to make.  Use an oven to cook larger meals and/or larger cuts of meat.  Put the meat in a pot or pan and sprinkle with salt and pepper; cover with lid.   

With a dry cloth, rub dirt off potatoes (rinse them if you can spare the water) and stab them twice with a knife. Put the roast in the middle of the oven surrounded by the potatoes making sure they aren’t touching each other.  Turn the oven to 350F, no need to preheat it.  Cook the potatoes until a fork goes in the flesh easily, and the meat until the juices run clear when poked with a fork. Watch out for the steam when you open the pot lid!

Transfer the meat to plate.  Let it cool a bit before you cut it.  While it is cooling, put the pot on a burner turned to medium.  Scrap the bottom of the pot with the bottom of a fork to blend the drippings. Put two tablespoons of cornstarch in a cup of cold water, mix well and add to the drippings, mix together well and bring to a boil.  This is gravy!  If it is too thin add more cornstarch solution, if too thick just add water.

Put frozen vegetables in a pot will a lid, sprinkle with salt, cover and cook over medium.  Watch them carefully, stir them often, they will cook very quickly.  Cook the vegetables at the same time as the gravy so everything will be ready at the right time.

Most fresh vegetables are easily cooked in a frying pan.  Put a cast iron pan or stainless steel wok on the burner, turn the temperature to high, add a couple of tablespoons of olive oil or butter.  When the oil is hot, before it smokes, add food cut in bite size pieces.  Stir vigorously with a fork, then turn temperature down to medium.  Sprinkle with salt and sugar, then stir with fork to blend.  Turn off heat and eat. 

Turn the vegetables and gravy off. Cut the roast.  The fibers in meat can be long and hard to chew, but if we cut the fibers short the meat is easier to chew.  If there are strings on the roast your cuts will be parallel.  Without strings, remember the fat will be on the outside edge of each slice.  A pork chop or steak is a slice of meat cut against the grain. 

When the meal is over, put the bone from the roast in the gravy pot and put in the fridge, this will become soup the next day.  Fill the pot with water to cover bone, with the bone, to three quarters full, add three good pinches of salt and bring to a boil.  Reduce heat to low and slowly good the bone for three hours or so.  An hour before you are going to eat, take the bone out and let cool.  Add to the broth, either a chopped up potato or two or a half cup of rice, and an onion and some celery chopped up.  Cook for a half hour or until soft, then add a cup of vegetables you have fresh or frozen, and herbs like parsley, and a tablespoon of sugar and soya sauce.  Taste your soup, it will taste bland if it doesn’t have enough salt; you would be surprised how much salt is in soup. 

Cooking Secrets - Frugal Living - Survival Homestead - Cooking at Home

A small sharp knife like a paring knife or steak knife makes preparing foods easier.  Some knives are made with a “permanently sharp” serrated edge and others come with a sharpener.  A knife must be sharp to be effective, it should easily slice a carrot.  A dull knife is dangerous, frustrating and requires much more effort to use.  A good knife will hold its sharp edge for a long time and hold its blade tight in the handle.  The blade should not easily bow or be too heavy as to become tiresome for the user. 

Cheap pots and pans are hard to cook with and difficult if not impossible to clean.  To use anything else is a waste of your time and money in the long run.  It is important to cook only with 10/18 stainless steel or cast iron pots with tight fitting lids.   Try to buy also 10/18 flatware, as these forks and spoons don’t easily bend and will, like the pots last a lifetime.  A tablespoon is the large spoon and the teaspoon is the small one.  Use only cast iron frying pans or a good stainless steel wok for frying.  Buy them used if you can find them.

A grater is very helpful in quickly cutting fruits and vegetables into small bits.  Try and find a good used stainless steel grater the new ones are cheap and bend too easily.  The tools you use should be as pleasurable as toys to use. 

Stove and oven temperatures vary from unit to unit.  For this reason, the temperatures here are only guidelines.  You only need to preheat an oven for baked goods.  Don’t

get burned from the steam or heat while taking off pot lids or the opening oven door.  Always use an oven mitt or a folded towel to protect your hand from getting burned on hot pot. 

Burning the skin is a hazard in the kitchen, from steam, hot pans or spattering fat.  Don’t leave the kitchen unattended while cooking at high temperatures.  Always turn pot and pan handles in, so they can’t get knocked off the stove.  Keep a box of baking soda by the stove to douse a fire if necessary. 

Be mindful of the temperature under the pots to ensure you don’t burn what you are cooking.  When food boils too hot it will bubble out of the pot.  If the oil spatters out of the pan the temperature is too high, turn it down.  Burning food renders it unpalatable.  If what you are cooking starts to stick and burn on the bottom take it from the heat and remove as much of the food as possible, without disturbing the burned bottom.  If, on the other hand if you have left a pot on a high temperature and smoke is coming from it, remove the pot from the burner, open the kitchen windows, don’t take off the lid and don’t eat it.  Not only can burned food ruin a meal, but burnt on food can wreck even the best pots.

On the stove top most food is cooked by adding it to a hot pan or a pot of boiling water.  After adding the food wait a minute, then turn down the burner to one quarter heat.  Covering pots and pans with lids will help food cook faster using less energy.  Don’t use a lid when cooking in a lot of oil or when frying breaded items.  A sprinkle of salt in a pot of water will help water boil faster, enhance flavors, and help vegetables retain green color when cooking. 

Funny thing about being able to boil water, efficiently, for cooking.  Once a pot is boiling, it with continue that boil even on the lowest burner setting.  Knowing this, if you add pasta to boiling salted water just removed from the burner and stir, then return to the same burner on low, the pot will not boil over.  Add eggs to cold water, heat to a boil in a covered pot then turn burner off and let the eggs gently poach in the hot water. 

Always have all ingredients cut before turning on a burner to cook.  The smaller the pieces, the faster they cook, the sooner you eat.  Cut food by pressing a sharp knife through it on a hard surface like cutting board.  Respect the damage the blade could do to your flesh, if cut you would be well advised to disinfect the cut immediately with tea tree essential oil.

Plan the next day’s meals before you go to bed.  Assess which resources are on hand for the recipes you like and your time available for preparation.  Take any meat you need out of the freezer to thaw.  Don’t be afraid to partially prepare for the next meal ahead of time.  Cook

extra meat or eggs the day before to have the ingredients ready for your meal. 

  

Time your activities to make the most of your resources.  I bake and make soup during the winter months when doing so helps heat the house.  In the summer heat, I roast meat and vegetables in the oven late at night to use the food cold in sandwiches and salads the next day.  Scheduling the main meal at noon is most effective as it allows the cook day to best utilize the day.

You can’t just turn on a burner and eat.  Cooking is a process an ever changing ongoing activity.  You have to know how to acquire, select and store ingredients.  A necessity as well are the proper tools and the know how to   use them to ease with preparation and cleanup.  Once you know the nature of your ingredients and the tricks of your equipment, cooking is more a pleasure than a chore. Keep following this blog for all the details.

Eggs - How to Boil an Egg - Pickled Eggs - Survival Homestead - SHTF - Raising Chickens

Egg salad is boiled eggs, onions, parsley, carrot and/or celery and pickles cut into small bits and mayo mixed with a teaspoon of dry mustard and salt and pepper to taste served with lettuce on bread as a sandwich. 

To boil eggs will a pot half full with cold water put it on the burner.  Add eggs to fill the pot, put on a tight lid and turn the burner on high.  Once the water is boiling turn it off, leaving the pot on the burner.   

After about 3  minutes, carefully drain the hot water from the pot.  Put the pot in the sink on the faucet to pour cold water on them to cool them down. 

   

If the egg isn’t cooled fast enough the yolk edge will darken, this does not however affect its edibility.  Peel an egg by tapping the bottom and top to crack the shell, peel and rinse.  

Pickled Eggs

 

Usually, this time of year, we have eaten all the dill pickles and pickled hot peppers.  Since I use excellent organic apple cider vinegar for these and hated to throw it out when the pickles were gone.  This vinegar is excellent to add to soups and salads.  But we really keep the jars of vinegar in the fridge to pickle our eggs. 

Bring the eggs to the boil and cool.  Peel the egg trying to keep the egg attractive with the yolk inside.  

My eggs are so super that the yolks are huge making this almost impossible.  I am sure I could pickle them, but they make the vinegar clouding and unappealing, so I make egg salad with the duds.

Well enough bragging back to the pickled eggs. . . 

Peel them and fill the pickle jars with as many as you can, without packing them so tightly the vinegar can't engulf all the eggs.  We love the spicy hot pepper eggs out of hand.  The dill pickle eggs are excellent in salads, especially potato salad.  Could it be any simpler?

Never reuse the vinegar after eggs!

 

  It is unbelievably easy to raise chickens and have fresh eggs everyday. 

You could say if you had ten hens you could expect five eggs per day. A red dot on the yolk is natural if you have a rooster.  A green tinge to the yolk is also natural if the hens have eaten a lot of greens.   

Washing eggs destroys the natural bacteria boundary that makes eggs safe to eat and these should be consumer right away.  You can tell how fresh a cooked egg is by the size of the air pocket space.  The larger the space the older the egg and the easier it is to peel.  (So how old your store bought eggs are!)

 

Feed chickens a mixture of following in their feed dish:  kitchen/garden scraps, wheat, oats, rolled corn, apple cider vinegar, yoghurt, molasses, kelp, nettles, egg shells, oatmeal, dried peas, lentils, flaxseed, hemp seed, brewer’s yeast, mustard seed, broccoli seed, radish seed, millet, sunflower seeds, cooked egg, dill, chia seed, amaranth seed, kale, some weeds and most weed seeds, green tea and sprouted grain.  They also like worms, bugs and fish.  Do not feed birds potato peelings, coffee, meat fat, rice and uncooked egg shells from unknown source.

About these eggs:   The smallest one is a large from the store, the medium one is an average size for my girls, and the largest one turned out to be a triple yolker!

For more details on raising chickens on this blog 

use the search engine at the right!

Peace

Easy Bread Recipe - No Knead Bread - Wheatfree Bread - Frugal Kitchen - Saving Money - Sustainable Living

What is the first step in sustainable living?  

Rules for 

Happy Sustainable Frugal Living

1.  Reduce or eliminate the use of money. 

2.  Changes must not diminish the quality or pleasure of your life.

Some people think, "oh I am poor now so I must eat cheap food".  This is could not be further from the truth.  In fact, the time of crisis is when you should feed your body the best nutrition you can find.  People who don't end up paying the price with suffering and medical bills in the end. 

It is necessary to remove unnecessary expenses from your budget. But don't be caught up in the bondage of frugality. It is great to get dish soap for a dollar a bottle, but not if you don't like how it works. Worst if you have lots of soap but nothing to eat.

What do you spend money on everyday to sustain yourself and what can you do to reduce that cost?  

Lets start with bread.  

The ingredients of bread are yeast, water, salt and flour. I have been using an easy, no knead bread recipe .  

Homemade Bread Made Easy

No Knead Bread

In a big pot put 1 1/2 cup hot tap water and 3/4 tablespoon of yeast.  Add 3 1/2 cups of flour, a cup at a time and stir well between additions.  Stir in a teaspoon of salt.  Let sit covered for 3 hours.  Then turn oven on to 350 degrees.  Rub oil on your pans and your hands.  Cut the dough in half with a knife and form 2 loaves.  Do not knead the dough.  Let bread sit in a warm spot to rise for 20 minutes.  Then into oven for about 1/2 hour until golden brown.

Recently I read a post where a woman shows how to make a sourdough starter without commercial yeast.  Here is the link to her post, sourdough starter without yeast.  She shows you how to pull the wild yeast right from the air!  That's right, free food!  Check out the rest of her blog it is filled with wonderful easy inexpensive tricks and ideas for saving money.  

Here is a link for the wheat free sourdough bread recipe version.

The solution is not in the money world. The secret is in the natural world. Be available for what is available without money.  It has always been here for us, existing without our participation. Take your rightful place on the planet, take her hand, she is here to freely provide for your needs.

Looking for more ways to have a more  sustainable life?  Use the search engine to the left and keep posted.  

Peace

Tomatoes - Easy Salsa Recipe - Easy Spaghetti Sauce Recipe -SHTF - Growing Tomatoes - Preserving Tomatoes - Survival Homestead - Always Having Tomatoes

Homestead Secret:  Store tomatoes in a cast iron or metal pot and they will stay fresh and firm much longer.

Easy Salsa Recipe

Best Recipe for Salsa

No Cooking Required

Salsa is made with tomatoes, hot peppers, onions, parsley, cilantro, with salt and sugar to taste.  Cut everything up fine, a food processor works well here.  To freeze this recipe, make sure to put it first in a sieve to remove the moisture and enhance the final texture. Super easy and delicious!

Easy Tomato Sauce Recipe

Best Recipe for Spaghetti Sauce

Tomato sauce is an excellent dish for using dried herbs as spices.  Put ¼ cup of olive oil in bottom of large pot and cook at medium high heat.  Add tomatoes and/or onions, celery, zucchini, peppers, and a tablespoon of sugar, a sprinkle of salt, and if lucky a few bay leaves.  Stir vigorously.  When vegetables are warm, put lid on pot and turn down to one quarter heat.  Simmer until all vegetables are soft then remove lid.   

Continue to cook until desired texture is achieved, the longer the thicker the sauce.  When the sauce is ready add oregano and/or parsley, sage, rosemary, thyme and basil then salt to taste.  Some years there weren’t enough tomatoes to make enough sauce for the winter.  No one noticed a different when some tomatoes were with plums, apples and pears.  

Tomato sauce freezes well,   Let cool to room temperature, spoon into freezer bags and freeze.  Score the bags for so smaller portions can be used for omelets and soups.  Lay bags flat in freezer to save space. 

 

Cooking Tip:  As the sauce reduces the saltiness becomes more intense, so don't adjust the salt until the end.  Do not put the hot sauce in the fridge to cool, the flavor sours (in a bad way) when you do.  (This is true for soups and leftovers too.) 

Growing Tomatoes is Easy

A family will easily use the tomatoes plants from three or four plants per person.   

Buy your first plants. When planting bury three quarters of the plant underground.  Put egg shells, banana peels, coffee grinds, and fish fertilizer in with the plant

 

The spot should not get any shade during the day. Plant just before the full moon in June. If planted in pots, one tomato plant per pot.  

Tomatoes need an even amount of water on a regular basis, more rigidly than any other food plant.  Production can be ruined if this plant is repeatedly allowed to dry out before watering.   

Tomato plants, the stems and leaves, are poisonous! 

Green tomatoes are excellent eating however.  Slice them, dip them in flour, fry them over medium heat in olive oil until brown.  Then sprinkle with salt, pepper and sugar and serve, awesome!

It takes 3 months growing for tomatoes to grow ripe enough to eat.  In the fall before the frost pick all the tomatoes, ripe or not, and bring them in the house.  Over the next six weeks as the tomatoes will ripen you will be able to utilize them.

Seed can be collected from the ripest tomatoes.  Put the pulp of your best tomato in water for three days, stir daily, drain, and dry to save.  It never hurts to slightly bury one of your best tomatoes in the garden to see if it will sprout in spring.  

Want to know about another vegetable? 

Use the search engine to the right.

Peace

How to Eat More Vegetables - Easy Recipes - Preserving Food - Cooking at Home - SHTF - Survival Homestead

Many fresh food items you buy can be easily prepared and frozen for convenient use later.  Ideally, you want preserve the ingredients for your diet when they are plentiful and least expensive.  Most vegetables are fruits are plentiful and least expensive in the fall, with tropical in season in the spring. 

Only freeze fresh food without blemishes.  Old vegetables are not to be frozen for later use.
 

For all freezing use small “freezer bags” or plastic containers and push all out the air before sealing.  Frozen food should be consumed within the year.  The result is a freezer full of little bags of semi-prepared vegetables, which are easy and convenient to use in cooking through the winter when no vegetables are in season.

Peas, berries, and nuts and can be frozen whole. Peppers and mushrooms only need slicing to freeze well. Tomatoes can be frozen whole, add them to soups or thaw them in a strainer to use as fresh.  Bananas should be frozen in their skins, just peel and use frozen for smoothies.

 













Beet greens, chard, parsley, spinach, and most leafy culinary herbs and greens can be preserved by chopping dry leaves into bits, spread loosely on a cookie sheet and put in the freezer.  When they are frozen transfer the loose flakes to an airtight freezer bag for use in soups and seasoning.

Vegetables like garlic, onions, carrots, cucumbers, cabbage, squash, turnip and ginger freeze best when grated in a food processor. I make a coleslaw mixture with cabbage, onion and celery seed, eat now or freeze for later.

Once grated, half fill the bag.  Press the food down to the bottom as you press out all the air and seal.  Once the bag is sealed, grab it from the bottom and gently shake so the bits spread out evenly to the top, Score with your fingers if necessary to make “weak spots” where pieces can be easily removed when frozen. The idea is to  fill the bag like a pancake so you can break off pieces as you need them.  

Frozen properly, the food pieces will be loose and making it easy to add them while cooking. As long as you cut them into small pieces, to be added to recipes on demand, the texture and flavor is excellent. 

I add them to soup, stirfries, or just in a pan with some butter (I love turnips and greens this way).  It is like having the prep work done so meals can be made in a hurry. A little chicken stock (which you make by boiling a chicken in a big pot, like in the picture below, and then just freezing the liquid) and a few handfuls of these veggies and beans or rice or pasta make a soup in less than 20 minutes. 

The reason we don’t eat at home is we don’t know how to cook.  Homecooking is a lost art, with an unfair stigma, mainly because it doesn’t produce money but it can quickly turn your life around.  It drastically reduces packaging and the pollution that creates, it vitalizes and heals your body, nurtures your loved ones, conserves money and enables you gain control of the security of your food in these uncertain times.

More recipes and tips on sustainable food to follow.

How to Cook - Vegetables - Fresh Food Storeage - SHTF - Survival Homestead - Learn to Cook -

The reason we don’t eat at home is we don’t know how to cook.  Homecooking is a lost art, with an unfair stigma, mainly because it doesn’t produce money but it can quickly turn your life around.  It drastically reduces packaging and the pollution that creates, it vitalizes and heals your body, nurtures your loved ones, conserves money and enables you gain control of the security of your food in these uncertain times.

Fresh herbs and salad greens, celery, beets, chard, herbs, broccoli, cabbages, carrots and turnip must be stored in the refrigerator to preserve freshness.

1. remove immediately from any plastic bags

2. cut off tops from root vegetables

2. don't wash, store dry as possible (clean prior to use)

3. line the crisper drawer with newspaper or paper towel

4. store them in fridge for 3 or 4 days

For optimum nutrition, always use your vegetables when they are freshest.  That broccoli might look fresh sitting in your crisper for a week, but the unseen qualities for health diminish over time.  The best broccoli is the one you picked and ate while walking in the garden!  Storing and preserving food ensures continued nutrition during the winter when fresh food just is not available locally.  They really are only fresh for eating for only a few days after purchase.  Knowing in advance how to preserve for another time can be very prudent.

Store potatoes, onions, oranges, bananas, cucumbers, avacodos, apples, tomatoes, squash and garlic in a cool dry spot in the kitchen. Baskets or cardboard boxes are perfect for this.  Don't store them together in the same container. Food that is not in perfect condition will not keep long and should be used right away.  Otherwise, these vegetables can keep up to a few months.

Tip:  Keep apples separate from everything else in a cool room like the porch, they put off a gas which causes fast ripening.

Additional foods that can be stored in a dark, cool cupboard without refrigeration, this includes ketchup, mustard, dry grains and flours, sugar and honey, spices, salt, vinegars, dried foods, canned food, nuts and seeds, and cooking oils.

Always store open pickles, dressings, eggs, cheese, yeast, dairy products, meats and leftovers in the fridge. 

A Survival Homestead is . . .

 Found a wonderful short essay describing a working survival homestead.  He is generous to share so much.  Peace

http://www.beyondweird.com/survival/hmestead.html

Farming 101 preppers survival homestead

Organic Farming 101: Farm Sitting for the Farmer-in-Training

For people looking for agriculture training in organic farming and what it’s really like to live a self-supporting rural lifestyle, farm sitting offers a version of hands-on farm school and a great way to gain real-life experience.

By Jennifer Kongs
October 12, 2010

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Read more: http://www.motherearthnews.com/modern-homesteading/organic-farming-zw0z10zkon.aspx#ixzz1gClTfpsq