Making Your Own Chili Powder and Cornmeal (from seed to plant to pantry)

Drying staples is a way to preserve the harvest and has been done, presumably, since the beginning of time.  Come autumn, at just about the moment that I think I cannot possibly water one more plant or can one more thing, frost is at the doorstep.  I gather in baskets the remaining produce and carry it to the still-warm kitchen.  There will be peppers.  And there will be corn that I purposely left too long on the stalk.

20190227_155710

The corn came in a humble seed package at the farmer’s market.  Aztec blue corn.  I love crowing Indian corn and usually it is for popcorn, but this one is specifically for, essentially, growing blue corn meal.  I pulled the husks over their heads, removed most of the silk, and hung them up to dry on a hook in the kitchen.

20190227_113408

If you have been following me for any number of years y’all know that my heart belongs to New Mexico.  The terroir is so familiar to me that I can identify a New Mexican wine or chile in a blind taste test.  My friend brought me back two large ristras from Taos, New Mexico to adorn our front porch when we first moved in.

I learned that the winds out here are fierce in the spring and Mother Nature likes to trim trees and clear out debris (like lawn chairs and stuff).  She got a hold of my ristras and shook ’em like nobody’s business.  Now, I have had a notoriously difficult time of growing peppers over the years.  But there in my paths, window boxes, and in rogue spots of the garden amongst herbs and zucchini were thriving pepper plants that she had planted from seed.  “Show off,” I muttered under my breath.  I sit there tending to each seed with exact care, squinting to read the backs of seed packets, and still failing and there goes Mother Earth, flinging seeds into the barren soil seven weeks before the last frost and coming out with amazing results.  I could learn a thing or two from her.

But then happy day, I am growing New Mexican chilies!  It turns out that this very spot of land that I reside on is nearly exactly like the land in New Mexico.  The same altitude, the same soil, the same elements of the places there I love.  Not like the farmlands just east of me, nor like the dusty plains west of me.  Right here, I have a little New Mexico-in-Colorado oasis.

20190227_114001

I am getting better at growing peppers and last year I brought in quite a few.  Last year was not a good growing year though.  In the spring the temperatures rose to a hundred degrees and hovered there straight through till frost.  The inconsistent watering didn’t help, and I got some kind of rot on the bottom of the peppers.  But I still managed to save some.  They sat on my cutting board on the kitchen counter up until yesterday.  They had all turned a lovely, passionate red and were dry.  Once chilies are dried, they lose that volatile oil that burns the heck out of your skin when you touch them, but still take care not to get the chili powder in your face or under your nails.

20190227_11244520190227_112441.jpg

Chop off the very top stem and using a sharp paring knife pull out the seeds.  Keep these because we are planting them in a few months!

20190227_112849

Throw the chilies in a food processor, coffee grinder, or other grinding mechanism.  I used the grain pitcher with my Vitamix.  I like my chili powder nice and fine.

20190227_113851

Normally I keep the New Mexican chile separate from the others but some of them had rotted so I didn’t have a lot.  I blended the Pueblo chilies with poblanos and the red chilies from New Mexico.  The taste is spectacular.  Hints of tomato and earth, smoky, not too hot, and better because it was from my own garden.  I sprinkle it on potatoes and everything else under the sun.

20190227_155651_Burst0120190227_16090820190227_161850

As for the corn, use your fingernail to easily dislodge each kernel, taking care not to pull too much chaff in with it.  I put the seeds in a strainer with bigger holes.  As you shake, blow gently on the kernels and the chaff will blow out.  Place corn in blender or food processor and grind to a fine powder.  That earthy, corn flavor is great.  I used it in my pizza crust last night blended with regular flour.  Save one ear for planting this year!

20190227_164651

Growing, harvesting, drying, grinding, cooking with, saving seeds, planting- all these beautiful, ancient practices connect us with our ancestors and help us feel connected to the earth and our food.  Soon we will be in the garden again!

What the World Eats (and being aware of what we eat!)

I saw the photo montage go by on my Facebook feed of What the World Eats.  Each photograph of a family in a different country with all the food that they eat in a week.  It took me by surprise, really.  Many of the countries that I thought would have healthier food choices did not.  And the ones that I would consider healthy had little more than five bags of staples like beans and rice.  What really astounded me though was the sheer amount of processed food.  My goodness, big companies have made their way around the world.  One photo showed liters and liters of Pepsi.  Packages of pre-cut meats.  Boxes and boxes of processed foods.  And some produce.  It made me think, What am I eating? What would our photograph look like?

Just for a day I began photographing my meals.

When we had our practically off-grid farm there for a bit, we were practically self-sufficient.  We had a root cellar filled with fruits and vegetables.  A freezer full of local meat and my own cheese curing from my own goats.  What that photo wouldn’t show is all the food that went to feed the animals that I consumed.  (Nor would it show the chronic heartburn, weight gain, and gout.)  What do I eat now? was a question that would ultimately help me see what I could make myself and just how much processed food I consumed.

Breakfast- I love a bowl of cereal for breakfast.  I buy the organic box of raisin granola for $4-$5 and it feeds me for five days with roughly four cups of cereal in the box.  I wrote a book many years ago called, Gone Vegan, and I pulled out that trusty manual to find my old granola recipe.  It is so good and it made doubled the granola in roughly 40 minutes for a fraction of the price.  One less box I need to send to recycling and one less plastic insert that goes in the trash.

20190122_113013

Homemade Granola

Heat oven to 350 degrees.  Mix 6 cups of oats with 1 cup of brown sugar, 1 T pumpkin pie spice, and 3/4 cup of canola, sunflower, or safflower oil, and a 1/2 teaspoon of sea salt.

Spray a cookie sheet with oil and after mixing all ingredients well, pour onto cookie sheet.  Drizzle with agave or maple syrup.  Bake for 30 minutes, stirring half way through.  Then add 1 cup of nuts and 1 1/2 cups of dried fruit (I used pecans, raisins, and cranberries) and continue to cook for 5 more minutes.  Stir a few times after it comes out of the oven as it’s cooling to keep it from sticking or clumping.

Now, this is delicious with almond milk.  And indeed, I can make my own cashew, hemp, or almond milk.  But, I usually buy the carton because it lasts longer.

Lunch- For lunch I had a power smoothie.  My Vitamix is ten years old (a new one is on my wish list) so I have to juice the big stuff first.  I put in the juicer a large leaf of aloe, 3 apples, 3 carrots, a big handful of chard, and a chunk of ginger and turmeric.  Then I poured that into the Vitamix and added a big banana, spirulina, maca, hemp protein powder, pumpkin pie spice, frozen berries, a dollop of both peanut butter and coconut oil.  A drizzle of maple syrup or agave and on the machine goes.  I split it in half and send my husband with his tomorrow in his lunch and drink my half with a few crackers and vegan cream cheese and jam that I preserved.  I could certainly make my own crackers but they aren’t quite as good as organic Ritz style.  But maybe I will work on that this week!  I do buy packaged vegan cheeses and meats.  The packaging is far less waste than the actual act of raising meat and dairy and the karmic value of going vegan is astronomical as well as the lessened impact on the environment.

20190122_123218

Dinner- Pizza with a homemade, 15 minute crust.  I topped it with my own preserved tomato sauce, vegan mozzarella and cream cheese, a ton of spices, and a bunch of delicious vegetables.

20190122_182207

The next night we had vegan carne asada with crisp oven fries, cashew queso, Beyond Meat crumbles, guacamole, tomatoes, and homemade red chile.

20190123_184231

The Big Picture– Well, I have a bit to go, don’t I?  But being aware is the first step to doing better.  So, yes, we use some packaged items and some of them could be made and some of them are the lesser of evils.  But produce is a large part of our diet and so are healthy grains.  I grow all of our produce for the four months we garden and I preserve a few hundred jars of produce a year.  This year with my expanded gardens and vertical gardening techniques, I hope to produce doubled what I have been.  This continues to increase our nutrition intake and lessen our footprint even more.  Preparing more ethnic dishes, like Indian and Mexican food allows the use of more beans and pulses, further increasing our health, and costs less environmentally and monetarily.

20190122_190759
Vegan cheesecake with homemade chokecherry sauce

As Americans especially, we have a lot of unwiring to do.  I hope in a year or so to look more like the family from Guatemala (sans meat) then the one from America.

http://time.com/8515/hungry-planet-what-the-world-eats/

 

 

Growing and Preparing Horseradish

Horseradish is delicious.  I just ran out of the jar from last year but luckily it is time to harvest again!  Another round of snow is set to arrive Wednesday so I am busy in the gardens putting beds to sleep and harvesting the rest of the root crops.  Horseradish is one of them.

20181026_120711

If you could get a plant start from someone or from a nursery in the spring, horseradish will reward you with delicious roots for years to come as it spreads quite nicely.  I only take about half or two thirds so that there is plenty to grow back.  You may need a shovel to loosen a bit.

20181026_120225

Horseradish is medicinal (as most plants are), and is excellent for sinuses and upper respiratory infections.  You can tincture them in alcohol with Echinacea and garlic for a powerful antibiotic.  Or you can take the culinary approach to medicine.  A most delicious one, I must say.

20181026_120354

Scrub the roots clean in fresh water.  Cut into two inch pieces and place in a food processor.  I like to add a small beet to mine for vibrant color but we had no spring crops and very, very few fall crops this year, so no beets.  Grind on high for a bit until it gets nice and chunky.  Add in a touch of vinegar for consistency and preserving.  I used 2 Tablespoons for four roots.  Continue processing until it looks nice and blended.

One might want to take the bowl outside before opening the lid.  I never remember to do this.  The fumes are mighty and a bit stingy.  Beware.  Scrape down sides, see if it needs any more pulsing.  Pour into a small canning jar and keep in refrigerator.  The vinegar will mellow the heat over time.

Add to mashed potatoes or cocktail sauce or whatever you like.  What do you like to have horseradish with?

Southwestern Chow-chow and Red Chile Corn Broth (2 ways to preserve corn)

20180821_153940 It is corn season!  I have put up two large bags of sweet corn from a farm ten minutes from here.  My neighbor came over on her lunch break for some coffee and I put her to work.  She had never shucked corn before but as we sipped our coffee she laughed as we removed corn worms and pieces of corn silk fell on her nicely pressed clothes.  Many hands make light work.  The more folks learn that those activities of old that take more time actually create a sense of peace of mind and calm that cannot be duplicated on social media, the more our generations will begin picking up a sewing needle, canning, and calling friends over to make soap.

20180821_160706

I put up ten pints of basic corn, ten pints of cinnamon sugar corn, and seven half-pints of Southwestern chow-chow.  “What is that?” you ask.  I have no idea, I made it up.  You see, I was going to make Amish chow-chow, apparently also a southern favorite, and went to following a recipe (not my strong point).  I had green peppers.  Then it called for red peppers, except my peppers haven’t turned red yet, but I did have a poblano and an Anaheim green chili in the garden.  So those went in instead.  I don’t love a lot of onion so I cut that amount down sharply.  No garlic?  Now, now, we must have garlic.  Three cloves.  By the time I was done I had a corn relish indeed, and it smelled heavenly, but it was made from a southwestern garden and it shows!

20180821_153932

Southwestern Relish (Chow-chow)

4 cups of corn

2 large green peppers, diced

2 poblano or green chili peppers, diced

1/8-1/4 cup of red onion, diced

3 stalks of celery, diced

3 cloves of garlic, minced

3/4 cup of sugar

1 Tbsp sea salt

1 Tbsp smoked salt (optional)

1 Tbsp mustard powder

1 ts celery salt

1/2 ts of turmeric

2 cups of apple cider vinegar

Put everything but the corn in a good sized pan and boil for 5 minutes.  Add the corn and boil another 5 minutes.  Pour into 1/2 pints or pint jars leaving 3/4 inch headspace.  Clean rims, replace warm lids.  Water bath boil (in any old pot with water covering jars) for 15 minutes plus 1 minute per 1000 ft above sea level (I live at 4500 ft so I just round up to an extra 5 minutes.)  Makes 8 pints.

20180822_100156

Now we have a pile of corn cobs sky high on the counter.  The chickens love them but there is more to do to them before the chickies get ’em.  I already made several pints of plain, good, clear corn broth for soups and cooking throughout the winter but I want something in the root cellar with a little spunk.  So, I made several quarts of red chile corn broth.  And it is simple enough.

20180822_143516

Red Chile Corn Broth- Just pile up a large stew pot with corn cobs, onion, celery, a head of garlic, an onion, and a good helping of dried chili (red or green).  Add a bit of salt and pepper (you’ll add more seasoning as you cook with it so you don’t need much).  Fill it with water and simmer it for 2 hours.  Then ladle it into clean, warm quart jars leaving 1 inch headspace.  Clean the rim and replace the lid.  Pressure can for 25 minutes.  (10 pounds of pressure for most folks, all the weights for us high altituders.)

20180821_164635

Mama mia!  This is when I need an army of friends to help me clean up this kitchen!

 

Backyard Chicken Tips and Homesteading School

20180605_085348Gandalf the Great Pyrenees had a new toy.  The story goes (according to him anyway) that Buttercup the chicken got out of the pen and he was simply attempting to corral her back in.  Three quarters of her was stuck in his mouth as I screamed at him.

Forget hawks, eagles, raccoons, skunks, bears, coyotes, or any other predator you may have heard about.  Dogs are the most common predator chickens face.

20180710_161045My friend, Addie- aka Superwoman…if war breaks out, we are heading to her house- brought us three chickens to make up for Buttercup.  Buttercup, was of course, our best layer.  These three have some work to do.  They were in a large coop hanging out in the front yard when we got home.  A lovely surprise!  We quietly put them in the coop in the night so that the chickens would all be fooled and think that they were always there come morning and there would be no blood baths.  It always works.  Except when it doesn’t.

We used the portable coop she loaned us that the chickens had been delivered in to lock up the chickens.  “Should I put the three new girls in the pen?”

“No,” she replied, “you lock up the bullies!”

20180710_160947
This is Hei hei because she acts like the leghorn in the movie Moana.

She further explained (if y’all knew how many homesteading lessons I have had from this gal over the years you would think she should have written a book!) that if you put the new girls in the pen it only tells the old girls that they are indeed below them.  If you lock up the mean girls then they come to understand that they are not the bosses.  It worked like a charm.

20180710_160935

Then the egg eating started.  Oh, those three rascals.  One of them was eating eggs like she was sitting in an IHOP.  Addie suggested we raise their protein intake in their food because they were all molting and they needed more nutrients to get through it.  We also laid golf balls around the coop so the culprit would peck those once and would stop pecking eggs.  That worked but no one is laying eggs right now!

20180710_161022

I have been a subscriber since I was twelve years old to a magazine about country living.  I am afraid its gotten a little high falutin and ridiculous.  Very pretty pictures but really geared for rich people who have no idea what farming is about.  Photographs of chicken coops with pea gravel and curtains with lush, landscaped yards and chickens crossing the kitchen without any poo in sight.  I love it, but it is a little deceiving.

20180710_161218

We have a noxious tree that I love called Tree of Heaven here, or Chinese Sumac.  It’s poisonous so the chickens don’t eat it.  It has popped up all over the chicken yard creating a jungle atmosphere and shade.  When they first moved in they had two foot high grasses to jump through.  They will eat any plant that is edible, y’all.  Do not landscape your chicken yard!

20180710_161231

We looked around this place and saw the chickens, the infant orchard, the vegetables growing tall, and the pumpkins jumping out of their beds, and we have realized that we live on a perfect urban farm.  A lot of people cannot afford to live out in the country and I have decided to reopen my Homesteading School.  I will be teaching canning, preserving, baking, cooking, gardening, and much more as our little-farm-that-could gets more organized and utilized.

pumpkin hollow

Check out my Facebook page for events here! I will also be putting a link on this blog.  Happy Homesteading!

To Grow and Forage One’s Own Food

home 4Soon.  Soon now the dark greens of earth will peek through the moistened soil and seek the sun.  Dandelions will unexpectedly be dancing through the grasses.  The mulberries, black and velvet, will stain my fingers as I gather them.  Perhaps the squirrels will leave some walnuts for me.  And this is the year for the plum tree to fruit.

home 2

To forage for food gives a great satisfaction to the spirit but to forage amongst one’s own gardens and land is spectacular.  I can already taste the cleansing lamb’s quarters, the tangy purslane, the scrumptious dandelions interspersed with sweet butter lettuce fresh from the garden.  Just dressed with good olive oil and sea salt, the tastes of spring come forth and fill my body with nutrients after winter’s rest.  Soon.  Soon now.

9780747590361

I am reading a beautiful book called, “A Year in the Village of Eternity” by Tracey Lawson.  It takes place in Italy, in the village of Campodimele, one of the Blue Zones, where the most active and healthy elders live.

Cibo genuino. Real Food.  Roba nostra.  Our own things.  I let the many Italian words roll off my tongue and take their lessons.  Real food.  Our own things.  Grow an orto, a garden.  In this village they forage or grow nearly everything they consume.  Is it possible?  Last year on our own little third of an acre in town, in soil fit for a driveway, we grew all of our own produce for the summer.  Our first season here with little time or money.  Now we have eggs from our chickens.  We have planted many fruit and nut trees (if I can just keep the puppy from thinking they are sticks to play with!), we are recognizing more and more wild foods, and are growing many more vegetables this year in better soil.  Contadino.  Farmer or gardener who produces their own food.

20170927_161036

I cannot wait to feel the soil in my fingers.  Soon.  Soon.  The season comes earlier where we live now and in three short weeks I will be folding spring crops into the cool ground.  What preserves shall we do this year?  I imagine lilac and lavender jam, stewed tomatoes, crisp fire roasted corn.  We are enjoying our larder these winter months.

To live like this is to be ready at all times, for what you seek or what you want to “put up” may not be there tomorrow.  Herbs must be harvested when ready.  Fruit may be eaten by birds at dawn.  Piles of corn need shucking.  Ah, but I enjoy the work.  I love our evening walks after dinner in the sunlight.  I love the sound of water covering plants and the crisp sound of the pea pod being opened.  Ogni cosa ha il sua momento.  Everything has its moment.

For now I have winter preserving to do so that it is done once the busy season starts.  In my cucina this week dozens and dozens of jars of beans will be put up.  Vegetable broth too.  I still have beans from the garden to shell.  I will check on my vinegars and my kombucha.  I have been resting and a tad neglectful.  But now as each day falls closer to spring, I awaken, don my apron, and get to work.  In campagna, c’ e sempre da fare! In the countryside (or city as the case may be) there is always something to do!

 

 

How a Farmgirl got Her Groove Back

20170911_112041

It seems a very long time ago that I stood outside on our prairie farm screaming.  I watched the last of the chickens be swooped up and driven away by other farmers who didn’t rent their farms.  The sheep were gone.  The goats were gone.  My dog had died.  I continued to give away or sell my precious antiques for next to nothing, all of my homesteading items, my life.  We moved into our friend’s guest bedroom.  And the landlords continued their scam on other people.  Ah well, that was a long time ago.  Two years.  A lot can happen in two years.

20170911_112117

We would have never studied under Native American elders that became great friends.  We would have never opened our Apothecary, White Wolf Medicine.  We would have never thought to move to Pueblo.  We OWN our own home now.  The American dream is still very much alive.

20170911_112136

20170911_134038
Odd looking pumpkin!

 

I certainly didn’t plan on moving to the city.  I am a country girl through and through but the great Unknown knew darn well that if I wanted people coming to me for medicines and teas, they weren’t going to drive out to the middle of nowhere.  This central location in town sure keeps me busy.  People know where to find me.  I am so blessed.

20170912_114731

We could have easily fallen into a city lifestyle.  We sold our truck.  Bought a Fiat.  Doug has an IT job.  But the shed was so easy to make into a chicken coop.  The yard quickly became gardens.  The back is planned as an orchard.  Hundreds of jars of preserves are already lining the shelves of the root cellar.  The clothes line does just fine.  The dishwasher is wasting space.  The cuckoo clock tells the time.  The light from the oil lamp is soothing.  Suddenly I look up and I am a Farmgirl again.

kitten

I guess Pumpkin Hollow Farm never really went away.

Canning Soup for Instant Winter Lunches

I am terrible when it comes to lunch inspiration.  I despise sandwiches, don’t like wraps, not really into salads as main courses, don’t want processed foods, and have little time to make anything the night before or morning of.  My husband leaves at six in the morning and needs a packed lunch.  Sometimes I just have to feed myself, sometimes I feed three or four girls when I work at my shop.  I need lunch solutions!

soup 2

Enter the beautiful pot of soup.

I generally make at least one soup a week for a meal.  It doesn’t take much energy to make it a bigger batch.  I serve a delicious soup with homemade bread and vegetables from the garden for dinner then the next morning I can the rest of the soup in wide mouth pint jars.  Instant lunches through the winter.  Choose a soup, take it to work!  I always have bread made and with a side of fruit or canned applesauce, maybe some crackers, or carrots and dip, this is a great lunch.

soup

So long as the soup doesn’t have dairy or rice in it, this will work.  Pour soup into large mouth pint jars leaving an inch head space.  Make sure rim is clean and replace lid.  Put three inches of water into pressure canner.  Put jars in.  Secure lid and turn on heat on high.  Listen for lovely ticking sound from the shaker, turn down heat a little, and pressure can (10 lbs of pressure for most folks, all the weights all the time for us high altitudes) for 1 hour.  Anything with seafood goes 1 hour and 40 minutes.  Let steam release naturally.  Then remove from pot and let cool on towel on counter.  When the jars are cool and the you know the seals are set, label, date, and add to root cellar shelves.

Enjoy instant homemade lunch all winter.  I love this homesteading life.

 

 

Dealing with a Broken Refrigerator Farmgirl Style

ice-house

Fifty-five degrees.  Well, that’s not good.  The refrigerator should probably be colder than that.

We do not presently have the money for a new one.  I slurp my lukewarm milk from my bowl of cereal.  I panic.

I go outside, sit down, face to the sun, feet on the ground and quiet down.  Then I laughed.  Do I not speak for entire weekends about this type of thing?  Am I not nicknamed the Farmgirl?  At the last show we were at, more people recognized me as the Farmgirl then White Wolf.  Have I not read every homesteading and pioneering history book I can get my hands on?  Are my ancestors laughing right now?  If anyone can handle this, it ought to me. Don’t I pride myself on knowing how live simply and without much electricity?  I have been in the city for a year…I’m rusty.

Okay, first things first.  Calm down and get another cup of coffee!  We are alright!

Two.  Defrost the meats in the freezer (before the refrigerator dies completely) and can them.  I found some good blog sites on canning hamburger.

I can preserve most things in the fridge and freezer.  Cheese doesn’t mind 55 degrees, that is the temperature I aged mine at when we had our little dairy.  The milk…not so much.

Invest in a cooler!  I wish there were ice trucks still.  I wish I had added Ice House to my house hunting criteria!  Get ice from the store.  Switch to non-dairy milks that do not go off so quickly.

Now from there, perhaps it is an easy fix and it might be worth it to call a repair man?  In the meantime, stop panicking and bring out my inner pioneer!  We can do this.  But, let’s do it before food poisoning tries to take over, shall we?

 

The Homesteading Bug…or in the Blood?

Jpeg

There are some that are content with flowers in a pot.  There are those who are perfectly happy turning on a switch to make the fire come to life (the gas flame is rather pretty).  A package of this food or that blended with another to make “homemade” food.  Our society has a different view of homemaking these days.  But I, well I used to think I had the homesteading bug.  A bug that I wondered would pass once we entered the city.  Would I miss canning?  It is tedious work.  Would I miss hand washing dishes and clothes lines, and the smell of firewood setting aflame while a pot of beans is set on the wood stove to percolate?

I guess you know the answer.

City life can be rather easy.  My friend cleans my apartment once a week.  I leave for work with everyone else and work very, very hard all week long.  So does Doug.  We come home and fix supper or head out to eat.  We switch on the fire.  And a movie.  We feed the cats.  I do laundry.  It is quick, even though our clothes are a bit shrunk from the dryer…or the lifestyle.

We long for chores and the cool breeze as we run to the chicken coop to let the ladies out.  We miss the sight of dozens of jewel colored jars cooling on the counters waiting for the larder (I did get several dozen things put up, but we’ll be out by next month).  I miss the sound of the dehydrator and the smell of drying tomatoes.  The sound of crackling from the first log that catches in the wood stove.  I miss the extensive gardens to water and the music blaring from my earphones as I dance and water at the same time, entertaining the neighbors.  I miss pointing out what we grew on the plate (sometimes all of it).  I miss falling into bed exhausted with a huge smile of completion on my face.  Planning the winter rests of learning to knit and weave and spin and the books I’ll catch up on.  Only to be planning the next year’s gardens and pouring over seed catalogues instead.

We wondered if we would get over the homesteading bug when set into a life of a bit more ease.  But, no, it turns out, it was homesteading blood.  Not a bug.  We are a few of those folks that could go back to 1890 with ease.  Playing the fiddle or working as we please.  To step out of normal society is a plus.  Yes, on a mini-farm and homestead you will find us.

I look forward to donning my apron again.  The one that swaddled new born goats and chicks.  The one my granddaughter can hide under.  To wipe my hands on after chopping a zillion vegetables or to wipe my brow after crawling on my hands and knees to plant tiny seeds that will become life and infuse our life with…life.

Some of us just have homesteading in our blood.