It’s been awhile since we explored a freedom topic, and as most of you know, the ability to live life as freely as possible is one reason that Mark and I have chosen to go on this homesteading journey. So today, I thought that it might be fun to examine something about freedom that most people don’t talk much about: building the ability to know what is none of your business. You’ve all heard the term “Nimby” right? Well today we will walk through that, along with our usual segments and a few tales from the Holler.
A friend asked me, while looking at a carcass to cut up on his butchering table, how I would butcher a lamb if I had one here for Mark and me. So today, we will talk about how to process your spring lamb – or goat – for two.
How are you doing moving toward your goals? These past few weeks have had me thinking pretty hard about how simple it is to set a set of priorities in your life and family, then use them as a filter through which to make choices. It is so simple, in fact, that it is hard. Then I got to reading a book I was helping someone right and one of their chapter titles was “Organized people who are wrong beat disorganized people who are right every time.”
We are going to talk about life and more importantly life today, not yesterday, and not tomorrow. You hear people say all the time to live in the now but that seems kind of weird, right? I mean, if I just do what I want every day to be in the now, then when tomorrow comes, I will have used up all my cash and will end up out on the street. Well, maybe living in the now but being aware of the future is important. We will cover more of that in the main topic of the show.
Today we have a great interview with Chef Brett Corrieri, the instructor from Cider Hollow Farm’s pork processing class. Brett walks us through the process to dry cure a ham, and describes why you would want to eat it a little too well. Also today, we have a roundup of sweet potato recipes from you, the listener.
Today, we’ve got a good one with an exploration of how well goats work for weed control, as well as some tactics we have learned about over the past “almost year” of having these playful little devils — and they are devils — on our land.
What mother nature is providing
- Shagbark Hickory Update
- Deadnettle is starting to spring up
- Bees legs are full of pollen
- Watercress may be big enough this week to harvest a round
- Bad mushroom year – all my best logs are gone
- Eggapalooza –
Getting the Gardens Ready
- Seedling trays – maybe – big trip to houston coming up and not sure if things will be in place
- Special replay this week: Growing your Own Seedlings.
- Mud farming – facial idea
Tales from the prepper pantry
- Marty the pig will graduate in a few weeks – a confession
- Laying plans to eat more green beans – for some reason this year we’ve been finding lots of collard greens and not hitting the canned stores
- Still swimming in sweet potatoes – anyone got some fun recipes?
- Onions from last fall will be done in about two weeks, just as the wild garlic is coming on
- Duplex taxes are done – so much more to do on taxes
- Arranged for Marty to be processed
Make it a great week!
Today, we are going to talk about something that several of you have brought up recently: How to navigate a big move. I have moved across the country several times, as well as overseas for a year and learned a thing or two along the way. As it turns out, some of you see your path toward standing on your own in another place from where you are. Places with lower property taxes, or no income tax, or less zoning restriction. Places where you are more free to just get a business started without filling out a million forms. And moving can be so costly! I will share with you some lessons learned in the trenches on this one.
5 NEW SPOTS OPEN: Spring Workshop
Today, I am going to talk with you about opportunity and simplification. Simplification is the top of people’s minds for so many right now as they declutter their closets, re-examine their priorities and see opportunities come to fruition.
And opportunity is the name of the game.
Here at the Holler Homestead, we have been on 18 months of growing side hustles as I transitioned to a different way of life, and, well, the opportunities just keep coming in.
Today, I am going to talk with you about how to cure ham. This topic is robust enough that we could do several shows on it in fact. I even reached out to my buddy, Chef Brett, to get his take on the dry curing method alongside my brining approach to this conundrum. He and I will have a curing interview later this week.
Today, I’ve got a whole bunch of stuff lined up for you, some of which I meant to tell you last week, but ran out of time. We are going to go through some lessons learned on budgeting for the homestead – Ive collected them from various sources, most of whom are not natural budgeters and we will talk about something I learned this week: How to square a pole barn with a measuring tape, stakes and string.