Walipini, Organizing, Edible Indoor Plants, Soapmaking YCH#48

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Gale’s Show Notes and Links:

http://money.msn.com/now/post–bacon-costs-rise-as-piglets-pay-the-price

Walipini  http://www.treehugger.com/green-architecture/build-underground-greenhouse-garden-year-round.html

http://www.bensoninstitute.org/Publication/Manuals/Walipini.pdf

3 kind of organizers:  Perfectionist, Functionalist, Creative

Could edible plant be used as decorative.  Crazy idea for curtains from plants.

How is it going feeding dogs real food.  What works for me.

Dog Slaw, sweet potato, green beans, eggs, meat in the crock pot, coconut oil.

http://curedmeats.blogspot.com/2008/08/pancetta-easiest-cured-meat-of-all.html

Divinia’s Notes and Links

ORGANIZATON

 

I talk about the Week 4 of “One Year to an Organized Life”

 

FARM UPDATES

 

There hasn’t been much farming going on around Featherly Farm lately

 

I talk about my plans for starting seeds.

 

SOAP

 

Forgot to talk about soap…opps! Oh well, I’ll have something for the WHAT I FORGOT TO TALK ABOUT LAST TIME category on next weeks show.

 

WHAT I ACCOMPLISHED LAST WEEK

 

I learned the first 11 Hebrew letters  and the three vowels pretty good.  I found a video of the Alef Bet Song…a children’s song…that has been really helpful for me:

http://www.youtube.com/watch?v=21-qxk53PvM

 

I have most of the new soap label design completed, and learned how to shrink wrap.

 

Link To Coal/Ash Sifter I made: http://www.youtube.com/watch?v=jawfvMi32OE&list=HL1390761181&feature=mh_lolz

 

 

PLANS FOR NEXT WEEK

1. Learn the last 11 Hebrew letters and the vowels assigned.

2. Finish soap packaging so I can start making sampler packs and hopefully actually make some.

3. Changed plans on library shelf placement so I can get the 2 other shelf units up and holding books     this week.

4. Install clothes rod and getting my dressing room usable.

5. Do the real work on organizing the kitchen as prescribed in “A Year to an Organized Life”

I’ll be limiting my project lists to 5 projects that I will try to accomplish per week so…The rabbit cages that didn’t get made last week will have to wait…maybe they’ll get on next weeks to do list.

 

We’ve touched on the subject of Fodder Systems recently, and I found this great blogger who share’s her grain sprouting for her chickens experiment with pictures:

 

http://www.workdaychickenpictures.com/workdaychickenpictures/Chickens_And_Gardens_Blog/Entries/2010/12/4_Sprouting_wheat_for_winter_chicken_greens.html

 

http://www.workdaychickenpictures.com/workdaychickenpictures/Chickens_And_Gardens_Blog/Entries/2010/12/18_Update_on_sprouting_wheat.html

 

http://www.workdaychickenpictures.com/workdaychickenpictures/Chickens_And_Gardens_Blog/Entries/2011/1/19_A_feeder_for_the_sprouted_wheat.html

Another link pit type greenhouses with lots of pictures of different examples:

 

http://www.inspirationgreen.com/pit-greenhouses.html

 

 

Brining Meat, Sunchokes, Making Dog Food, Update on Bumblefoot Chicken/Winterizing Chickens, Get Organized in 2014 YCH#44

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http://thepaleomama.com/2013/11/how-im-healing-cavities-without-dentistry/

http://stupideasypaleo.com/2013/11/27/kombucha-recipes-for-the-holiday-pomegranate-and-cranberry/  Kombucha

Brining Turkey and my Paleo Thanksgiving Corned venison What? Every year I try a little something different with the Thanksgiving turkey.  This year I did a couple of things different.  I just had a small 11 # turkey from work,. I brined it overnight with water, salt sugar, bay leaves, lemons, cracked peppercorns, onions.  The next day I placed it on a rack open to air in the fridge.  This helps seal everything in. When ready to cook I rubbed it inside and out with butter. I cooked it hot 450F and it was done in a couple of hours. I’ll tell you about my goof and how I tried to fix it.  I place it on the platter and let it rest about 45 minutes ( It needs at least thirty)  My husband sliced it up. He had just watch a chef on Fox news showing how to slice a turkey up for the best presentation.  It was beautiful.  IT was the juicest turkey I have ever had.  I will be brining all my turkeys from now own.  Having already made corned beff I wondered what else would be good brined.  So I started doing a little research.  I even brined some backstraps!

skin. http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html

How to Carve a turkey:

http://www.youtube.com/watch?v=QyGMfuPgPBw

Next Years Plan

 

Get Healthy – Planning on Juicing in summer/fall and starting and exercise routine

 

Get Organized – One year to an organized life

 

Get Animal Related Chores more automated – larger feed dispensers for rabbits and chickens and automated water (nipples)

 

Get Soap Business off the ground – opening store on ShopNvy.  Which is free, unless you want to offer discounts or coupons…then there is only a small fee.  I’ll keep y’all updated on this because you all may have stuff to sell also and Etsy can apparently get expensive charging for every item you sell.

USES FOR JERUSALEM  ARTICHOKES  (SUNCHOKES):

Uses for artichokes: pickles http://honest-food.net/2012/11/16/pickled-jerusalem-artichokes-recipe/   http://nymag.com/listings/recipe/jerusalem-artichokes/or lacto fermented pickles

sautéed  http://www.jamieoliver.com/recipes/vegetables-recipes/saut-ed-jerusalem-artichokes-with-garlic-and-bay-leaves  fried like chips or hash browns, roasted, grated in salads

5 Detoxifiers for the Home:  http://www.foodmatters.tv/articles-1/5-natural-detoxifiers-every-home-should-have

 

WHAT’S UP WITH DOG FOOD?  You may ask why can’t I just buy the good stuff and feed it to my dogs.  It is so much easier.  A few years ago there was a big scare with the dog food.  Even the “good brands”  Like I AMS  had something in them killing our beloved pets. At the time I started researching a little on making my own.  I did start supplementing  with some foods for them that I knew were healthy.  BUT, it is oh so convenient after a hard days work to pour a little kibble in the bowl for my precious babies.  They like the expensive one I buy them anyway, it doesn’t have corn, wheat, and soy (the bad culprits) and um… the scientists developed this with their nutrition in mind; right. Besides that cooking for 110#  Rottweiler is like another person and I don’t know what to feed her. Unfortunately it is all so wrong.  And now my baby has lumps all over that the vet says are lymphomas.  She says my sweet baby has 2 months to live without chemotherapy.  She looks so healthy otherwise.  She has a shiny coat and is perky.   Of course I would never put her through chemotherapy.  I have read so much about nutrition and cancer in dogs and I think there is hope.  But before we get that deep in the water, lets get to the root of the problem.  We are  killing our pets with dog food.  We are killing our pets with dog food.  We are killing our pets with dog food!  It is the truth. And after all my research, I feel so guilty for ever giving it to my sweet babies.  I wouldn’t eat that crap, why should they?  So you say what is wrong with dog food, is it really that bad.  OK let’s take a look at it.  I won’t go into all the detail (there is so much) , but I would like to hit a few points: http://www.goodreads.com/topic/show/81288-bad-dog-food

http://www.dogsnaturallymagazine.com/dog-food-ten-scary-truths/

Old Mangy Dog.. What!  http://www.naturalnews.com/029853_canine_mange.html

Adventures in making dog food.  Dr. Pitcairn.  If I can cook for my kids,; I can cook for the dog!

Bumble foot chicken update.  Antibiotics.

Winterizing chickens

Merck Veterinary Manual Online Free:  http://www.merckmanuals.com/vet/

Starting seeds now for spring.

I got my used organizing book; for less that  5 bucks.

Great videos on organizing:  http://www.alejandra.tv/3-day-get-organized-video-series-yt/

Moringa  http://www.youtube.com/watch?v=JImb3LRGYrc

Meet Divinia, Herbs, Mushrooms For Medicine, Benefits of Apple Cider Vinegar In Livestock, Ruminants Fed on Pasture Only,YCH #42

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CONTACT DIVINIA divinia.featherly@gmail.com

Link to Paul Staments  The Future is Fungi

http://www.youtube.com/watch?feature=player_embedded&v=cwLviP7KaAc

Who needs Obamacare – try the natural Pharmacy

I buy herbs, but want to grow my own.  There are some companies that sell herbs with nothing in them except fillers or something that isn’t even listed.

This one is an overview of some great medicinal mushrooms and info on killing carpenter ants and termites with mushrooms.  Very interesting!

http://mobile.nytimes.com/2013/11/05/science/herbal-supplements-are-often-not-what-they-seem.html

http://www.youtube.com/watch?v=IuHCtRTC8JY

Apple cider vinegar for livestock Health

http://wickslivestock.com/articles-folk-medicine-for-livestock

Paleo Breakfast muffins

Gene Sollock Videos

http://www.youtube.com/watch?v=4WZZOiwjXYE

http://intensivegrazing.tamu.edu/publications/sheepandgoats.pdf

http://intensivegrazing.tamu.edu/publications/establishyearroundgrazing.pdf

/

What to do with all that venison:

http://honest-food.net/2010/08/15/venison-charcuterie/

Rabbit stew recipe

http://honest-food.net/2012/01/06/greek-rabbit-stew/

Parasites in goat, sheep foot rot, Gluten Free Pizza, Kim CheeYCH#40

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http://ed.ted.com/lessons/richard-st-john-the-power-of-passion

This week I will talk about update on goats in the ICU.  The  2 babes are back on pasture and looking fat and healthy.  Then my male Boer went down with parasites.  This seems to be an ongoing battle.  He is so thin, he may not make it.  We  put him on the oak leaf diet, with worming, a little feed and daily doses of probiotics.  His stool is starting to return to normal and he has put on a little weight.  He still has a long way to go though.

The rotten feet sheep are back out on pasture too and completely healed up.  Clorox and copper sulfate.  And lots of hoof trimming.  The Barbados and Katahdins are all together now.  And that male Katahdin is extremely happy with his little herom of ladies!

I also wanted to let you know how my corned beef turned out.  It was awesome.  For once when I cooked it I had more meat than cabbage.  and it wasn’t fatty and shrinking down to about 1/2 as the store kind.  It was a little salty, which I remedied by adding water.  My husband and son loved it too.  And we can’t wait to try it with venison.  Like Carl on Slingblade says, put some mustard on it.  Technically he was talking about “fried potatoes”  but you get my gist!  UmHuh!

We tried the Korean Sweet potatoes we  bought in Atlanta and I’ll tell you all about it.  I will definitely try my hand at growing these.

As fall is really starting to come in now it’s time to plan for growing food in the winter.  I walk by my trumpet flower tree and see beautiful yellow trumpets with a wonderful fragrant citrusy smell, and it is hard to believe cold weather is just around the corner.  Then as I walk in the garden and see a little cold damage to the plants and yellowing of the banana leaves I know it is inevitable.  I do still have lots of bittermelon, Malabar spinach going gangbusters.  It even runs out on the ground and my “yard pig” is totally enjoying it.  Also basil, Thai basil, pineapple sage, rosemary, egg plant – 3 kinds, okra, comfrey, horseradish all going strong.  I have been feeding a little comfrey to the sick goats.  Guess I need to cut those herbs and preserve them for later use.  I think my absolute favorite is that Thai Basil.  Cinnamon like anise type flavor.  Man I drop it in my sweet tea and stir fry.  It is so yummy!

Bud grafting and chip budding video http://blip.tv/midfex/tutorial-t-bud-and-chip-bud-fruit-tree-grafting-techniques-350977

With gardening chores mostly behind me, I am turning to new things to do around the homestead.  I love sushi, but it is so expensive.  I have made it in the past and it was a little wonky.  But I tried again after watching several You Tube videos and finding recipes.  I was very pleased with the results.  I also found a recipe for Paleo Sushi.  No rice, just meat and veggies.  I think I will stick to regular sushi though and just have it as a treat.

I have been thinking a lot about the podcast.  And I feel I really need to have more guests on.  I just loved the interaction when I had guest previously.  My computer went haywire and I couldn’t do interviews.  But I am ready to try again.  I would really love to have a co host.  It would be fun to bounce around ideas.  I have been facebooking and emailing people that have impressed me.  And hopefully I will have some good interviews to share.  But if anyone feels they could be a good co host via Skype, I would like to give it a shot.

I have a little project I really want to do.  I have probably 200 spices here.  Needless to say I have some difficulty in organizing and storing them.  I have read some people store them in the freezer.  I know that would be optimal for the spices, but a huge hassle.  So I have been thinking about what spice rack would be best for me.  I have a little stand right now with over a hundred disorganized spices.  I also have more in plastic containers as the shelf can’t hold them all.  I have put them in alphabetical order several times. Whenever I do this they always get inadvertently knocked over.  LOL, as soon as I gave up on this, they have never been knocked over again.  Funny how life is like that. My idea is to put up a magnetized spice “rack”  Basically a large piece of metal covering the wall they are at now.  Then you just glue magnet to the spice bottles and hang them up.  I would like some little fancy shaped bottles.  I just haven’t found what I want yet.  I was thinking I could even make them look like a bee hive or something.  All kind of great ideas.  If you have an idea or suggestion, or a link to some cheap bottles please post it.  I may end up just buying cheapo bottles.  But it would be really nice to get ones like I want. And I would love to have glass – not plastic.

Here is one for the fridge, but much to pricey for 24 bottles: http://fab.com/product/gneiss-spice-hex-spice-set-137747?utm_source=google_pla&utm_campaign=pla&utm_content=Kitchen%20Tools%20%3E%20Spice%20Racks%20%26%20Holders&utm_term=&utm_type=p&ltb=off&ci_src=17588969&ci_sku=137747

Well I just ordered 200 hexagon bottles from here https://www.specialtybottle.com/index.aspx  This was the best price I could find anywhere, $138.90 including 40 bucks shipping for 2 oz.  hexagon bottles with gold tops.  I will update you on the next podcast.   I am really excited about making my magnetic spice rack!

I just thought I would write quick blogpost on making Kim Chee as I have had requests for the recipe.  I PLAN to update this later with pics and such.  I hope this helps it is just quick way to get answers.  It is more of a process, than a recipe.  But here is how I do it:

Use a Napa (also called Chinese) cabbage. If you don’t have a kitchen scale just weigh it at the store on their scale.  A large cabbage is usually around 5 # or so.   For each 5# cabbage use 3 TBL. salt (or 0.6 TBL for each pound.)  I am actually experimenting with a little less salt now.  The more salt you use the crunchier it is.  Sometimes it has been too salty.  Of course you can always add more water if this happens.   It must be kosher or pickling salt.  Don’t use iodized table salt.  Cut the cabbage up and massage the salt in.

Add at least 3 inches of ginger root.  Lots of garlic. (Like a whole head)  And add some kind of hot pepper.  I just often us the crushed red pepper.  just mix it all together in a large bowl.  Usually I just mix the cabbage and salt. then add the rest of the stuff in the jar.

You have to press it down really tight. water will start coming up and the cabbage needs to stay under the water.  So weight it down with something.  I use a pimento jar.  I then just put the lid on loose enough to let CO2 escape but tight enough to press the jar down.  If you don’t have enough water building up to cover the cabbage, you can make some up.  For 1 qt of water add 2-3 TBL salt and you can top up any fermented veggies with that.

I cover my jar with a bag to keep the light out.  I then sit it in a plastic dish pan.  Most times when it ferments it will bubble out some liquid.  If you smell a dead rat, it is probably your fermenting cabbage. LOL

Taste it in 2 or 3 days and when it is sour enough put the lid on tight and stick it in the fridge. The warmer your house is the faster it ferments.  You don’t want to do it in a really hot place.  Comfortable room temp is fine. Enjoy and I hope you get hooked like me.  I even make fruit Kim Chee.  It is so yummy!  I am going to add this to the website under the podcast where I talk about fermenting in case you need to find the instructions again

 

 

Sauerkraut, Cabbage Grater, Saving Money at the Grocery Store,Making Corned Beef, Chestnut Beer YCH#39

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Sauerkraut, Saving Money at the Grocery Store, Making Corned Beef

Sauerkraut

I made another batch of sauerkraut   I have been slicing it with my kitchen knife and haven’t been really happy with it.  So I ordered a cabbage slicer from LEM. This thing can grate a whole head of cabbage.  I like that because I don’t have to dirty up a cutting board and knife.  Then I used my husbands big knife.  I call it the Ali Baba knife. LOL, it has a curved blade.  And I cut a head of cabbage up very quickly to almost the size I wanted.  But the cabbage grater is very nice and made with bamboo and a single blade.  I love the even cutting and small slices.  I will discuss this on the podcast.  Remember for sauerkraut use 3 TBL (tablespoons) non iodized salt (pickling salt, Himalayan salt, kosher salt) for 5# of cabbage – or easier 15 cc for 5 #- or 3 cc per pound.  It doesn’t have to be exact, if the cabbage is a little less than 5# use a little less than 3 TBL. Or use 1.8 tsp (teaspoons) per pound. If you need to top up any water use 2-3 TBL salt to 1 qt water.  Go for 2.  You can do it aerobic or anaerobic   If aerobic – what I do- make sure the cabbage stays under the water.  You can put it in jars that seal and do it anaerobic.  From my understanding it will keep for years.  But I never tried it.  I just eat and make more.  Mine has lasted over a year  in the fridge.  If you have a cellar maybe you can try the anaerobic  method.  I like to be able to sample it, so I use the aerobic method.  Note 1 tsp = 5 cc, 1TBL = 15 cc.  1 US cup = 236.588238 milliliter.

Saving Money at the Grocery Store And Making Corned Beef

I really had a craving for corned beef and cabbage.  A little mustard on the corned beef.  I add potatoes, onions and a few carrots too.  Yum!  So I go to the grocery store and it is $4.79 a pound and it is so fatty it shrinks to about 1/2 the size when cooked.  Grrhhh!  I also needed some  ground beef.  It came in at $3.79 a pound. Eeek.  Then I see sirloin tip on sale for $2.99 a pound.  Hmm I have a LEM Big Bite meat grinder.  So I brought one roast home and got about 6 – 1 1/2# bags of ground beef (very lean).  (venison still tastes better) I took the second roast and sliced it in half.  It was almost 10# so I made 2 corned beef out of it.  recipe:  2 gallon water, 4 cups kosher salt, 1 cup sugar, 2 oz pink salt (curing salt)  (50 gm, 10 tsp, or 3 TBL and 1 tsp, or ), 6 garlic cloves ( I just used a bog old scoop from my jarred one), 4TBL (40 gm)  pickling spice. Simmer the brine until salt melts.  Then chill to room temp Preferably colder) and add the meat. If the meat is frozen, it should work fine and help cool it down.  Weight it down with a plate and refrigerate for 5 days.  Take it out, rinse it off and cook with 2 TBL/20 gm pickling spice per 5 #. I will freeze mine and rinse before cooking.  Woo Hoo, I saved money, got leaner meat and learned a new skill!  I have to try this with venison!  I let mine go for about 1 1/2 weeks and it looks great.  I will update when I cook it.

Chestnuts

A link for chestnut beer , a gluten free recipe.  http://www.chestnuttrails.com/pages/chestnut-beer

Ancient food Preservation, Curing Meat, Cooling Your Home, Permaculture Cobb Building YCH #37

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Ancient food preservation

Curing meat the Old Fashioned Way

Cooling Your Home

Sunchokes

Curry Leaf Tree

Permaculture

http://housealive.org/natural-building/youtube-videos/

http://www.cobprojects.info/cob_houses/cob_houses.htm

http://www.thefreelibrary.com/%22Root+cellaring%22+in+the+hot+%26+humid+South.-a064780543

http://www.countryfarm-lifestyles.com/smoking-meat.html

http://www.hurherald.com/cgi-bin/db_scripts/articles?Action=user_view&db=hurheral_articles&id=13393

http://photos.oregonlive.com/photo-essay/2013/08/method_of_freeze-drying_potato.html

http://www.motherearthnews.com/real-food/preserving-food-zmaz70ndzgoe.aspx?PageId=1#axzz2f15VChkO

http://www.countryfarm-lifestyles.com/curing-ham.html
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