Episode 464: A Homestead In Summer

Today, I will run you through a typical Saturday on a homestead in the heat of summer as everything needs life support to survive and is getting ripe and ready to eat and process.

Reminder: Mozzarella Making Webinar


Tales from the Prepper Pantry

  • 34 quarts of green beans
  • 60 lbs of tomatoes
  • Golden rod, mullein, mint

Operation Independence

  • Building the podcast and HRC at Rogue Food Conference in Virginia

Main topic of the Show: A Homestead In Summer

The why

The backdrop (Leaving a homestead, summer abundance season, dog days)

Preparing for the knows, animals, coffee customers, winter is coming

Homestead grown vs locally sources food approach – beans, tomatoes

Friday: 60 lbs tomatoes, 2 bushels stringless beans

My hopes: Salsa, dilly beans, canned beans

Getting real: dilly beans are nice to have not need to have

The agenda for Saturday: (Friday night background)

  • Skipped market (picked up produce from the farmers on Friday afternoon)
  • 6am: up, coffee, walk dogs (short walk), assemble laundry
  • 6:30: Start water for green beans to boiling, start laundry, second cup coffee, begin processing tomatoes
  • 6:45: 1st batch beans in the canner
  • 7am: Tomatoes in the freezer, pigs fed scraps
  • 7:15: begin snapping beans, change laundry
  • 7:45: 1st batch beans done
  • Pattern until 1pm: Snap beans, prepare jars for canner, process beans, rotate laundry, check water for plants, make/eat breakfast
  • Meanwhile: T is on animal care and fencing
  • 1-1:30 lunch break
  • 1:30-3pm: “The bean cycle”
  • 3pm: start the cheese, snap beans on “breaks” – come to the realization that I am not going to actually pack anything tonight
  • 5pm: bean only cycle (I am snapping as fast as I can put them in jars)
  • 7pm: T arrives, there is no plan for dinner, animals and plants are cared for, still snapping and canning beans. Initiate the frozen cauliflower pizza crust with fresh made tomato sauce, sausage and cheese
  • 8pm: dinner, tv show, still snapping beans and canning them
  • 9pm: the last of the beans are snapped, too tired to go on, house looks like a bean food fight has happened, (Beanmageddon), jars are cooling on every surface I can find,  there are 4 jars left to do.

Sunday am

6am: up and start water for the last bean jars, short dog walk, beans in the canner

Prepare/eat breakfast, shower, feed dogs, head out the door by 7 with beans finishing up in the canner.

Landing: Even when there is an impossible schedule, you will be successful if you stick to the top priority.

Make it a great week!

Song: Anonymous by Sauce

GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. 


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