Homestead Skills

It has taken many years and many mistakes for me to learn. I start this thread as a place to swap recipes, plans, ideas and skills. My personal strengths are small animal slaughter, rabbits, bees, cheese, small scale winter storage, cooking and making something from nothing. I would love to share this knowledge if it helps folks avoid some of the folly that has filled my life.

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Permalink Reply by Jeanne Segretto Miller on February 3, 2009 at 10:50am: George and Annie are the best for identifing the wild edibles. I am one of their students! Lambs quarters are one of my favorite edible garden weeds. I have even been known to freeze some for me and the chickens to get us all the green we need in the winter months. Lacto fermentation is one of the most valuable perseving methods around. I hardly can at all any more. Ratio for the brine is 3/4 measure of kosher salt (or another non iodized salt) to 10 measure or for the not so measuring types just under 10 to 1. The thing that throws folks off about this process is that mold can develop (and usually does in my case) and ruin the food if you do not weigh the food down with a plate and rock or something. In other words there should be a few inches of brine above your veggies.Skim the mold as often as possible. I also find it helpful when putting my vat of veggies in the root cellar (after 2 or 3 weeks at room temp) to change the brine with water. I layered beans, cucs, dill and pepers this year. You can do just about anything aparently. If anyone wants more info let me know!; ▶ Reply to This

Permalink Reply by Helena Wu on February 3, 2009 at 10:59am: MMMM. Lambs Quarters- one of my favorites too.
I love the ratio method of figuring out the measurements since I am not a math person! Plus then you can figure it out no matter what weight or volume of veg, etc.
Along the fermentation line- I made a kombucha batch with sassafrass and other "root beer" plants. It came out pretty good. You could then add some maple syrup to have a sweeter drink.; ▶ Reply to This

Permalink Reply by George Lisi on February 3, 2009 at 3:54pm: Also check out Annie's blog post, "Wild Edibles and the Great Reskilling", here on the site:
http://transitionvermont.ning.com/profiles/blogs/wild-edibles-and-t...; ▶ Reply to This

Permalink Reply by George Lisi on June 1, 2009 at 3:54pm: Home Dairy Workshop in Hinesburg: "Learn how to make Butter, Yogurt, & Mozzarella/Ricotta from Raw Milk!" here.; ▶ Reply to This

Permalink Reply by Anonymouse on June 24, 2009 at 3:37pm: I'm not certain where I should put this post.

I am searching for a room for 10 days
(while my wife is in VT in graduate school)
in exchange for farming or other work. I
want to work for trustworthy people who
love the land.

If you know of *anyone* who needs help
organic farming, with animals, or otherwise
please let me know! I am a former property
manager; don't drink, don't smoke.

The dates needed
are 28th of June to the 10th of July.

Thanks.; ▶ Reply to This