After not having written a post since March, I wondered why I was not interested in doing so, or why I hadn’t. My conclusion was that the blog needed an update.
For those of you who follow us, you may notice that the blog address is different as well as the name of the blog. “Conserver Life” instead of homesteading 101.
We are still what we consider homesteaders. But our focus as homesteaders, I have been finding, has been leaning more towards not spending money and doing as many things as we can ourselves.
Actually, most of my past posts are about that, but I always felt I needed to stay true to the original idea for this blog so I tried to make it revolve around homesteading specifically. Now the blog will move even more towards not spending money as homesteaders and as non-homesteaders.
I really appreciate all of you! Thank you!
This year we have planted some of our starts early. We’re did this because we’re experimenting with growing conditions to see if we can get some early lettuce for one. That is one food plant that we don’t buy from the store.
It’s amazing how quickly seeds will sprout in the sun, now that the sun is stronger at this time of year. Unfortunately, they sprouted faster than I had thought they would and got quite leggy. After several days in the full sun from 9 am to about 5 pm the lettuce plants have thickened up.
We have them on a table that we move from window to window to get the best view of the sun. Our plan was to set up artificial light, but so far we have not done that. The sun seems to be enough. We have east facing in the morning and south facing in the afternoon.
There are several plants that survived the winter, and a few that didn’t. We lost two rosemary plants, the thyme, a pepper and a parsley. I have one pepper left which has aphids, but none have reached maturity because of being squished by my thumb and forefinger and getting regular showers. That’s working very well.
If you compare the picture of the pepper below with the one in the featured image above, it’s clear that there has been quite a bit of change. It’s now blooming. I have hand pollinated it, and now there are small peppers forming. I also pinched a couple of blooms to reduce the number in order to lessen the stress on the plant. As you can see, the leaves are still fairly small.
This week I will be planting our peppers – sweet and hot – for our spring starts sale and to grow for ourselves and for sale. It definitely feels like spring here now.
Last night we had a killing frost. Not that there was much on the garden. Just Brussels Sprouts, Rhubarb, some beans drying, and Horseradish of course.
Inside the house, however, is a different story. Mostly with regards to the tomatoes. In fact it seems that everyone in our area had a bumper tomato crop and we can’t give the things away.
So we’re canning juice, freezing ketchup and plain tomatoes and making soup. We were able to reduce the bags of frozen tomatoes from last year to zero, but we still have over 30 jars of canned tomatoes from last year in the cellar.
We decided to stop processing the tomatoes because we have enough. This is the total of what we put away:
29 canning quart jars of juice
11 large freezer bags of whole tomatoes
10 reused peanut butter jars of marinara sauce
18 pb jars or ketchup
and we have some romas still in the fridge for fresh eating.
and again this is added to the 29 canned jars already in the cellar.
Nuts, I know.
Next year we will not be planting tomatoes. Well, OK we’ll plant a few for fresh fruit but that’s it.
We did have some left and Ernie took them to his sister who doled them out at the Drop-In and to immediate family that needed some. That went over quite well and none were wasted.
About The Garlic
I planted the garlic by myself this year. Ernie was busy with other things so I did all the planting, which is fine.
We bought new garlic seed this year from professional garlic growers. Marino, Gaia’s Joy and Northern Quebec are the names. This garlic is prairie adapted to our area.
We also purchase new seed from the organic vegetable farmer we originally bought from years ago and found out that he buys seed every year from a different province. This means it is not prairie adapted and would likely explain why we are having trouble with it.
We will therefore be reducing the plantings of this variety – I can’t remember what he said the name of it was – in favour of smaller types of garlic produced locally.
Altogether I planted 250 cloves in three different locations. Below is a picture of the new garlic bed. The chairs and pail are to help prevent the dogs from running through it.
Peppers Were Successful
We had a pretty good crop of peppers considering we didn’t plant as many as two years ago. There were enough to put away quite a few containers in the freezer. Peppers are on par here with garlic with regards to importance. We have decided to up the pepper production next year.
We now have a good method of starting, transplanting and increasing speed of production for our area. Pepper tents are a must here and work wonders.
And of course cabbage, herbs, beans, peas were all good this year as well. We left most of our beans to dry and will do that next year as well. Neither of us care much for processed beans, so we will only be eating fresh.
We had trouble with corn since it was so dry and grass bound so they were stunted. But they gave a little produce anyway.
And the potatoes. Well, lets say we’ll be buying in the spring. This year was so dry that we got half of what we had last year. We need to plant in a different location next year as well and make a few soil amendments that I will discuss at a later date.
So that’s it for the garden. Now on to other homestead things like cooking and eating, crafts and art and small town life. And maybe a bit of travelling. And writing…
Over a year ago, I did an experiment of sorts in my kitchen. Using the local Co-op weekly sales flyer, I chose food items up to $10 per day to see if a family of two could feed itself well on that amount.
The problem I have found is that eating “well” is a subjective term. Some people think that eating well means eating at restaurants or buying as much convenience food as they want. OR it could mean a certain quality or price of food.
All this is just avoiding learning how to eat well for less. It can be done.
To remind ourselves from the last post: The daily food purchases for Day One and Day Two are as follows:
Day 1: Eggs, Butter, Pasta (made from white flour, not great but that is what we used for now), Salt.
From this you could eat for the day and if you did have some condiments such as ketchup or left over from previous purchases of food you could use those to spruce things up.
At our food store, this all cost $9.54 cents. At other stores you could get it for less, I’m sure, but that is not part of the project.
The point is use what is available.
The belief is often that you can’t eat well and cheap, locally.
Day 2: Carrots, Banana, Potatoes, Onion, Barley. Cost: $10.00
With the ingredients from these two days, I made a vegetable soup that was unbelievably good.
So now you have pasta and soup with some fruit.
We figured out that our soup cost us 38 cents a serving while a store brand, canned, cream of mushroom soup cost about 24 cents. However, the nutritional content of the canned soup is clearly lower. Eating this canned food is NOT what I would call eating well.
I expect that some people don’t know how to make soup from scratch, and therefore think that they have to buy canned and therefore can’t eat well.
The key to eating this way is to learn how to cook. It’s as simple as that, or as difficult.
Cooking for oneself takes time and effort, just like anything else worthwhile. Our society has moved away from that. The focus is on ready made, packaged foods. You get addicted to these. They are part of the disconnect between how people work and how people live. They are easy and simple – and not nourishing.
I am not saying this to point the finger of blame at anyone or of how people live, just a statement of fact. My goal is to educate people to see that it is not as difficult as they might believe and to encourage a bit more food security into their lives – learning how to prepare their own food. That is the whole point of this blog.
Many people go to jobs daily that suck the life out of them. They are then exhausted and don’t have the energy to prepare good food for themselves. There is a different way.
This happened to Ernie during his working life in the big city. Work was from 7 am to 3 pm. Luckily his commute was only about 20 mins each way, but at the end of the work day he would go home and sleep for an hour before eating a meal or two hours after the meal. When he changed his life from working at this job, his food selections changed as well.
Working at something you don’t feel good about or are not connected with depletes your energy just like eating crappy food. I know, I’ve done both.
If you feel defensive when reading this post you may not be secure in your food or other choices. Please don’t post a negative comment. The intention is not to try and insult you (I am not that much in control of your thinking anyway ;-).
There are people who need help and it is to those people that this post is directed. Thanks you.
I will continue this experiment as planned and post the results here shortly – with a few modifications. Day 3 and 4 will be posted on soon.
Two years ago, we had an almost complete garlic crop failure. At the time, we had been selling some and building up the seed so we could have even more to sell. This also happened to many other people including local garlic growers and organic vegetable farmers, although they were not almost wiped out as we were.
All that disappeared in one winter. The cause: very little snow cover.
Not only did the garlic suffer but most of the plants that usually seed themselves also did not come back. We usually had volunteer spinach – a lot of it – and it all died out. Even the dill and cilantro was reduced in numbers.
But the most severe effect was on the garlic.
This year we have a nice patch growing but there will be little if any for sale. Last year we did have some that we made garlic powder from in our homemade dehydrator. That can go a long way but you always need fresh garlic. What extra we will have is already sold to the first people who asked in the spring this year.
If they miss out, it will be first come first serve.
Most of this year’s crop will go to seed for next year.
I was also able to find some of the small garlic “seeds” among the cloves which I planted in a herb bed. They’re doing amazing and should give us some second year bulbs. There are about 20 or so plants. I had TWO second year garlic bulb which I put in another herb bed and both came up.
This is the first time I have followed our garden plants this closely, so I should be able to keep track a bit better what we have.
The most important thing when planting garlic for yourself (which I encourage EVERYONE to do) is buy good seed and plant in the fall. Many people have called us over the years to ask why their garlic didn’t amount to anything. There are two reasons.
ONE: They are buying garlic from the grocery store to use for seed.
Garlic from the store may be treated with something to prevent germination. If it is not, it is still not appropriate to plant because it is not acclimatized to where you are planting.
TWO: They’re planting the seed in the spring.
This does not give the garlic enough time to come up and produce really good heads. They need that early start, especially in continental climates that have cold winters.
So aside from all the garlic troubles of the past, the garlic that we have is doing well and we are on the way to our goal of restocking our seed garlic and having enough to sell.
We were able to harvest and sell some of the garlic scapes from these plants, which were very nice, and I put the rest of them away for ourselves for the winter. I use them in soups, stews and sauces, omelettes. Just about anything really.
This August we will purchase new seed of a variety that is known to the seller. When I purchased the seed for what we have now, I neglected to ask what the name was, so it is just large purple garlic.
I can’t imagine what it would be like to have absolutely NO garlic at all for a year. I don’t and won’t buy from the store unless I know it it local, so hopefully this problem won’t happen again.
Garlic is our most important garden plant.
We have two oregano beds that survived the winter. This plant is interesting because it is obviously not native to this region, yet is survives our ridiculously difficult winters. There is always some die-back and some sections of the beds don’t come back, but they always spread.
Both of our oregano beds have a north facing exposure so this is even more interesting to me. Because this herb is so useful, it is a good idea for everyone to plant a little and dry some for use in the off season.
This year I am planting more because of our venture into market gardening. The old beds needed refreshing so I harvested as much as I could very early. The stems were very short but I pinched them down to the ground.
The second bed has even more to be harvested which has yet to be done. All of this will be dried for our own use. The first batch I dried on an old cookie sheet but the second harvest will be dried in our homemade dehydrator.
The remaining beds will be removed, some good sections will be replanted in different locations, and the dead sections composted. The roots on these plants are VERY tough and difficult for me to even get a shovel into. This must be why they are so good at surviving the winters here.
I use oregano in many different things that we eat like the obvious – pizza, tomato sauce, salsa, salad, etc. but I also put some in my dog’s food – dried of fresh – from time to time.
Some people believe that giving greens to dogs is a not species appropriate but I don’t think that at all. In small amounts this and other culinary herbs are a benefit to dogs. I have been using them for years with no issues. Dogs that are not used to things like this should be started on them slowly using COMMON SENSE.
So I harvested quite a bit of early oregano for drying and now that is something I don’t have to think about for the rest of the summer. We have as much as we need for ourselves so I can concentrate on selling the rest.