You may be asking yourself, “Why would I start a vegetable garden?”
With all the grocery stores available to you these days, what is the point of growing your own food? Is it worth the effort of getting dirty and sweaty? You may be asking yourself, will I even succeed at growing anything? Some of my reasons are below. Yes, it is worth it and yes you will succeed, with me helping you along the way!
Category Archives: Homesteading
You may be asking yourself, “Why would I start a vegetable garden?”
“Now that you have all the specifics of where and how to choose seed comes the fun part! What does your family love to eat? What do you buy from the farmers market and grocery store the most? What do you use daily, weekly? What do you have the room for? What is too hard to grow in your region? Do you have the ability to start seed properly? Is it better to purchase certain plants as starts instead? These are the questions you need to ask yourself and narrow down your list of what you will grow this year. Really these questions could be a whole other blog post… Remember there is always next year to try something else!”
See more at: http://wholesomeroots.org/seeds-so-many-choices-how-to-choose-the-right-seed-for-your-garden/#sthash.lpYViPNS.dpuf
Time for that other blog post!
So spring is right around the corner and everyone is reading, dreaming and talking about seed choices! What vegetables are you growing this year!?
Choosing what your family loves to eat is your first step. Interview your family members, from parents to toddlers. Getting everyone on board with choices gives you better chance of them helping you with the weeding, watering, and harvesting. It will also help you realize what you need more or less of. My family eats more tomato and okra so I need those on my list but they don’t really eat much arugula so it might not make my list. Make sure you save this list to review next year and see how desires change. So with this list in hand you can now narrow down based on other factors.
Do you have room for everything or for things that take up a lot of space? Some plants produce low yields or sprawl all over, like squash. If your space is limited it would make more sense to grow other things and buy these items from local farmers. You can grow a lot of greens in a very small space but tomatoes require some room. Research your plant choices and see how much room they require, how big they get, and row spacing. If you have room for them move on to next step. Remember local farmers and farmers markets need your support so buy from them before heading to grocery store for things you don’t have room for.
Some seeds can be direct sown into the garden like peas and lettuce but other vegetables should be planted as plant starts, like tomatoes and peppers. Research which vegetables on your list are recommended to be direct-sown or from starts and see how many need to be started from seed before planting. Seeds easily sown in ground are usually fast growers like leafy greens and root crops like carrots and radish. If something on your list is better off planted as a seedling then you need to decide if you can practically start the seed yourself? Do you have the space, heat source, light source, and time to care for seedlings for 6-8 weeks? Sometimes it is easier to buy the plants depending on your circumstances.
Look around locally and find out what varieties and cultivars seem to do well in your area. Check with local extension office, farm stores, and garden centers. Ask your neighbors and friends that garden for variety recommendations of what you have chosen to grow. Don’t be afraid to try something others say they can’t grow but know what reasons before you try a new adventure. I had people tell me they couldn’t grow many things at the garden I used to manage, I tried anyway and succeeded! Local knowledge is usually your best bet still! Especially if you find seed that someone locally grew and saved!
So get that list going! Narrow your choices and begin shopping! Picking out varieties of each choice is the fun and easy part so enjoy looking through catalogs and online, don’t forget to check your local feed and seed store!
Tune in for our next post to help you along! Subscribe for email updates so you don’t miss anything!
I’ve been brewing kombucha tea for a couple of years now and have given away more SCOBY than I can count. Kombucha tea is a great probiotic beverage full of beneficial yeast and bacteria. It has many benefits that range from improved gut health to increased energy. the whole family enjoys it as a beverage.
My original SCOBY was a gift from a friend who I get my goat milk from (and hopefully some doe kids this spring). It is a very hearty strain! It takes a lot more abuse and neglect than any of my other fermented beverages (milk kefir and water kefir, click either to read more) and produces big fat healthy SCOBY’s for faster fermenting and sharing!
You may be asking, what is a SCOBY? A Symbiotic Colony Of Bacteria and Yeast. It is the starter culture required to start making your own kombucha tea at home. It looks like a big mushroom or jelly fish, not very attractive. Really it is all you need to start brewing. You can buy one online at Cultures For Health or get one from a friend. Some people even have luck at making one from plain store-bought kombucha. Once you have a SCOBY, what’s next?
1 gallon chlorine free water
8 tea bags, black or green tea
1 cup natural cane sugar
1 cup starter kombucha
1 gallon glass container, to keep it in, with no metal parts touching it (long-term contact with metal can corrode and ruin your tea).
Boil your water and add tea bags to steep. Steep for a minimum of 10 minutes or longer if you desire. I like it stronger so I leave tea bags in right up till the end then remove. Tea should be black or green tea. Herbal teas or flavored teas often contain oils which will cause your Booch (kombuch nickname) to go rancid or mold. Add sugar while still hot and stir till dissolved. Wait until tea reaches room temperature and add starter kombucha and SCOBY. Cover with coffee filter (or paper towel, etc. something breathable without letting in fruit flies) with rubber band around it and wait…
It needs to remain at room temperature and out of direct sunlight, my kitchen counter works great.You will be watching the surface of your liquid for a skin to form. This is a new SCOBY baby forming. When it is about a quarter of an inch thick is usually a good time to taste test. Just pour some liquid off or ladle some out and taste it. If it is still too sweet wait a day or two and taste again. If it’s already too sour you will want to wait fewer days next time. Usually it takes 7-10 days on average. I have had new SCOBY form in as little as 3 days in summer. I’ve also had it take two weeks in winter. Temperature definitely plays a role.
Everyone has a different taste preference so get to know yours by tasting daily when you start brewing. If it gets too sour don’t worry it is not a waste! Kombucha vinegar is delicious and it is just over fermented kombucha! It makes great salad dressing and marinade etc. Also, it makes a great hair rinse, leaves hair soft and conditioned.
When it is done you can pour all off except one cup and start process over or do continuous brew and just add sweet tea to it as the level comes down. You can also do a second ferment where you can flavor it and add fizz! Just add fruit or juice to finished tea and cap it and leave a few more days to flavor and hopefully fizz. Fizzy ferments are usually from a good cap and added sugar, ginger seems to encourage fizz also! This makes a great substitute for someone giving up soda!
There you go! Now each time you brew it again you will get a new SCOBY! Who will you share it with!?
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I started this blog a year ago today… I wasn’t sure where it would lead or how I would use it I just knew I wanted to share our journey with others. I have this deep need to teach others what it takes to start a homestead and live a cleaner more sustainable life. The number of post’s I’ve made are much less than I thought I would have but my life has been very full!
The spring brought a litter of kittens, a brood of chicks, a dozen ducklings, and two turkey poults! Then on April 14, the day before my birthday, our precious Liam finally arrived a week and a day late! My fourth child arrived fast and furious, 29 minutes after I entered the hospital! He has been a perfect happy baby and all of us have adjusted well over the last eight months!
We planted an orchard and a perennial food plot at the beginning of the year and after Liam was born we planted our vegetable garden after adding a truckload of compost to the new ground. We had 325 tomato plants with over 40 heirloom varieties as our main crop! And then summer arrived in Georgia! Oh what a summer it was! It was so hot all summer that nothing could grow… We got enough tomatoes to eat fresh (our family can consume 6-12 fresh tomatoes a day in summer months), cook with (tomato pie is amazing!), share with close friends and freeze some for later canning in cooler weather! Not enough to sell though as we had hoped… This winter I have traded seed with many heirloom experts and have over 100 heirloom varieties to try in the spring! Tomatoes are my obsession! Peppers waited till fall and then went nuts! We bartered and sold them well! Cucumbers, beans, okra and eggplant were good but need to plant more for next year!
Ryan, my better half, made a big career change in June! He left the organic garden we had cared for for four years and took a job at a sustainable pastured sheep dairy! They have the best sheep milk cheese in the country! He milks, does farm chores, and cares for the sheep, pigs, and chickens. He’s learned so much about rotational grazing and even got to spend a day in the cheese house making cheese! His new job is really a perfect fit for him! We are excited to apply the new skills to our own goat milk herd we plan to have in the near future!
At the end of the year a friend reached out to us in need! She had a registered Hereford hog that was in desperate need of a new home! She and her kids had grown too attached to her to slaughter so she will be a breeding sow. They came over and fenced the old riding arena and got it ready for Petunia. She will be bred and have piglets in the spring! We won’t get attached to piglets, I promise! They will be sold or raised for meat. But Petunia is going to continue to be one spoiled girl, belly rubs and all!
Wont you continue on with us? Follow us as our journey continues! Subscribe for email updates now! I can’t wait to share all we hope for in the new year! We have so much more to teach you about gardening, raising animals and kids, and eating healthy food!
Happy New Year!
So yeah, we love mushrooms in this house! Almost as much as we love tomatoes! It only makes sense we start growing our own! I have done it in the past on a small level but now I want enough to share, barter, and sell to the chefs!
My dad has a friend who propagates mushrooms in a lab and I have received the mushroom blocks like you get in kits from him. I grew them on my counter and they worked well but lets face it, I need more counter space for all my other projects! Growing the blocks is easy and fun but on a large-scale, I just don’t have the room.
I got to plug a log and bring it home at a class years ago and it was fun. I put it in a shady spot and watered it well… at first… Then I got busy and didn’t water it all winter… In spring when we were cleaning up the yard I considered it a loss and just tossed it back by the compost pile and forgot about it. A year later there were mushrooms all over it! So I figure it has got to be easy if neglect created that many! So this time I’m going to really give it my all!
A friend of ours placed a bulk order for mushroom plugs and we bartered some tomato plants for 100 Blue Oyster and 100 Shiitake plugs. We got too busy with the garden this spring to start our logs and summer is too hot so we finally got around to it in the fall. The plugs waited patiently in the fridge. So we got our logs cut and set up a work station on our front porch and made a fun evening of it. Pandora radio set to Blue Oyster Cult and a cold drink in hand we started out…here is how we did it…
We researched up and down what would be the best wood to use and got a good list together. Soft wood and conifers are not recommended for mushrooms. Certain species of mushrooms do best with certain tree species so do your research for what you are growing. We planned on getting some of the highest recommended wood possible.
But then the universe stepped in and steered our decision… A huge pecan limb fell in a storm and was the perfect age to cut when we were feeling motivated to do this project so pecan is what we went with, good or bad… One thing we try to do is, use what we have on hand and not waste resources. So the most sustainable option for us at this time is to use the pecan.
We cut the huge limb into 3 to 4 foot sections and used the ones that were 3 to 6 inch diameter. At this point it was a couple of weeks old which is a good aging period for the wood. You don’t want to use it too fresh or too old. A couple of weeks to a couple of months max. It has to still be holding some moisture inside so if it has been really dry you want it aged less.
We charged the battery to our 18V drill and put our spare battery on to charge as well. A 5/16 drill bit is the right size for plugs to fit into. We used a Sharpie marker and drew a line on the bit at the one inch mark so we would go the right depth every time! Starting 2 inches from the end of the log I began drilling holes. I alternated about 6 inches apart in rows approximately 2 1/2 inches apart. Enough space for mushroom clusters to grow big and strong. Ryan took over the drilling because pecan was harder than I expected, lol! We got 20-30 plugs per log. It is recommended to cover each plug with a thin layer of wax.
We put them in a shady location in reach of the hose and watered them in well. We just stacked them up checker style and if it hasn’t rained we give them a good hose down! It’s important to keep hydrated!
Our friend just contacted us about another bulk order and we will be doing more varieties in spring!!!
Can’t wait for all the yummy mushrooms! Let us know if you are interested in ordering them in the future!