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Today, we will have a Holler Homestead update. I want to share with you some of the stories from our part of the country that have happened in the last few weeks, take a look at where our focus is as we seek to increase the food we produce on site and talk about what we are focusing on moving into the new year. Read more
After a personal break, we are back at it and today I chat about a few health care options and our experience with health insurance and healthshares. Read more
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Squash, Squash, Squash! The many ways to eat squash is the name of the game in this 8th episode of Living Free in Tennessee. Today we will take a look at four ways to use squash that you may not have thought of and that can be used as a basis for many fantastic dishes as you work through your summer squash. We will also talk a little bit about elderberries and I will share a tip with you about canning tomato sauce when you don’t have enough tomatoes to process at one time. Read more
Floating in garden excess and not up for a long canning adventure? You really ought to try fermenting some of the fruits of your labor! This episode of Living Free in Tennessee goes over the basics of lacto fermentation, and also reviews some “old timey” poison ivy remedies…
Want to see a balanced documentary on how animals are raised for food in the US? Check out At the Fork!
Today I am joined by John Papola, producer of this film to talk about what motivated him to trust in human nature and produce a film that is balanced and educational rather than preachy. Read more
Several of our friends have passed away in the last week and it reminds me that you need to live for the now as much as you can, while laying the foundation for a good future for yourself — or for your loved ones. While thinking about this, I found a nice tribute to our friend who passed away on Monday from Garth Brooks: https://www.facebook.com/GarthBrooks/videos/1078676248878474/
One of the best ways to eat well on a budget is to buy produce when it is in season and preserve it for the whole winter. Last week, I spent $20 on 1/2 bushel of beets, an additional $5-10 on other ingredients, and ended up with fourteen jars of pickled beets. Had I preserved all the beets, I would have had 21 jars, making the cost to me a little over $1 per jar. Go try to get such a premium product for that price at the grocer. You can get crummy ones in the $1.30 range, but premium ones are $3-6 per jar.
This episode of Living Freein Tennessee walks through the process of water bath canning and shares my personal pickled beet recipe along with the recipe I inherited from my Great Aunt Helen.