Rogue Food Conferencing with John Moody – 039

Direct mp3 download.

Link to episode 39 on Libsyn.

Checking in with the Liberty Hippie for episode 39 is none other than John Moody! In the past, John was the executive director of every homesteaders favorite organization, the Farm-to-Consumer Legal Defense Fund. Since leaving the FCLDF, John has developed and managed Whole Life Buying Club, written a handful of books, and given a number of talks, including the upcoming Rogue Food Event at the Cincinnati Airport Marriot in Hebron, KY. We covered all of these topics and then some!

The Links

Music from the Show:

If you’re enjoying the show, you can show your support by becoming a patron on Patreon and get access to bonus shows, seeds, and merchandise (and if you don’t like Patreon, you can sign up to support the show on BitBacker!) You can also do your Amazon shopping through our Amazon link. Please subscribe and leave a review on the Apple iTunes Store (or on any podcatcher, though iTunes is the most important). You can also like us on facebook and share the show from there. We are on Twitter as @HSandHSpod, and sometimes even on Instagram, too. And don’t forget to join the The Homesteaded Homeschool Forum to be a part of the conversation.And don’t forget to pay Nicky P. a visit either at Sounds Like Liberty, or on bandcamp, and pick up a subscription to the Freedom Song 365 project. And if you want to hear all the songs from previous episodes, check out our Spotify playlist!

Link to show notes for episode 38 with Kari Vanhoozer.

Ferment the Harvest with Sandor Katz – Episode 021

Direct mp3 download.

Link to episode 21 on Libsyn.

For the 21st episode of Homesteads and Homeschools, we enjoy a cold fermented beverage and have a discussion with fermentation guru Sandor Katz. We discussed some of the basics of fermentation, as well as the health benefits of not just fermented food, but bacteria and some of the problems with humanity’s desire to create a sterilized environment. There is an extra bonus episode for supporters of the show.

The Links

If you’re enjoying the show, please support it by becoming a patron on Patreon and get access to bonus shows, seeds, and merchandise (and if you don’t like Patreon, you can sign up to support the show on BitBacker!) You can also do your Amazon shopping through our Amazon link. Please subscribe and leave a review on the Apple iTunes Store (or on any podcatcher, though iTunes is the most important). You can also like us on facebook and share the show from there. We are on Twitter as @HSandHSpod, and sometimes even on Instagram, too. And don’t forget to join the The Homesteaded Homeschool Forum to be a part of the conversation.And don’t forget to pay Nicky P. a visit either at Sounds Like Liberty, or on bandcamp, and pick up a subscription to the Freedom Song 365 project.

Link to show notes for episode 20 with Kayla Fox.

Ferment the Harvest with Sandor Katz – 021

Direct mp3 download.

Link to episode 21 on Libsyn.

For the 21st episode of Homesteads and Homeschools, we enjoy a cold fermented beverage and have a discussion with fermentation guru Sandor Katz. We discussed some of the basics of fermentation, as well as the health benefits of not just fermented food, but bacteria and some of the problems with humanity’s desire to create a sterilized environment. There is an extra bonus episode for supporters of the show.

The Links

If you’re enjoying the show, please support it by becoming a patron on Patreon and get access to bonus shows, seeds, and merchandise (and if you don’t like Patreon, you can sign up to support the show on BitBacker!) You can also do your Amazon shopping through our Amazon link. Please subscribe and leave a review on the Apple iTunes Store (or on any podcatcher, though iTunes is the most important). You can also like us on facebook and share the show from there. We are on Twitter as @HSandHSpod, and sometimes even on Instagram, too. And don’t forget to join the The Homesteaded Homeschool Forum to be a part of the conversation.And don’t forget to pay Nicky P. a visit either at Sounds Like Liberty, or on bandcamp, and pick up a subscription to the Freedom Song 365 project.

Link to show notes for episode 20 with Kayla Fox.

Searching for ‘Shrooms with the Mt. Troll – 015

Direct mp3 download.

Link to episode 15 on Libsyn.

This week on Homesteads and Homeschools, the Liberty Hippie sits down with the Mt. Troll to talk about foraging for mushrooms. Foraging can be an excellent way to supplement the pantry, learn about your surroundings, and in the the Mt. Troll’s experience, supplement your income. We talk about how the Mt. Troll got into foraging and some tips for beginners. We also discuss how he finds chefs and some of the difficulties maintaining those relationships.

The Mt. Troll Links

After the interview, the Liberty Hippie briefly discusses some more pointers about mushrooming, and throws out a word of warning when considering an “online homeschool” program through the State.

The Online Homeschool Links

If you’re enjoying the show, please support it on Patreon and get access to our fortnightly bonus material (and more!) (and if you don’t like Patreon, you can sign up to support the show on BitBacker!) You can also do your Amazon shopping through our Amazon link. Please subscribe and leave a review on the Apple iTunes Store (or on any podcatcher, though iTunes is the most important). You can also like us on facebook and share the show from there. We are on Twitter as @HSandHSpod, and sometimes even on Instagram, too. And don’t forget to join the The Homesteaded Homeschool Forum to be a part of the conversation.

And don’t forget to pay Nicky P. a visit either at Sounds Like Liberty, or on bandcamp, and pick up a subscription to the Freedom Song 365 project.

Link to show notes for episode 014 with Arvin Vohra of the Vohra Method.

Chasing Goats with Kristen Hammock of Hammock Haven Farm – 011

Direct mp3 download.

Link to episode 11 on Libsyn.

This week the Farm Boss from Hammock Haven Farm, Kristin Hammock, stopped by to talk about goats. We talked about how she got into goats and what she does with the plethora of milk. We got into her breeding program and what she does to keep genetics fresh and healthy as well as some of the basics of keeping a goat herd. We also looked at how she manages to make keeping goats profitable.

All the Links

Once the interview wraps up, the Liberty Hippie reminds you to poke your congress people and hope they actually do something productive, like signing a letter from the HSLDA and creating legislation to remove archaic laws that inhibit the ability of homeschool students to obtain jobs and go to work.

Don’t forget to join the facebook group, The Homesteaded Homeschool Forum Facebook Group, to share your thoughts, ask questions, and make suggestions to help shape and direct the show!

If you really want to help the show grow, please subscribe and leave a review on the Apple iTunes Store (or on any podcatcher, though iTunes is the most important). You can also like us on facebook and share the show from there. We are on Twitter as @HSandHSpod, and sometimes even on Instagram, too.

If you feel so inclined to support the show financially you can click on the Amazon link in the side bar, by checking out the Liberty Hippie’s bitbacker.io account, you can also show your support by signing up on Patreon, or by donating crypto.

And don’t forget to pay Nicky P. a visit either at Sounds Like Liberty, or on bandcamp, and pick up a subscription to the Freedom Song 365 project.

And subscribe to the show!

Link to show notes for episode 010 with Raylene Lightheart of The Launch Pad Media’s Blast Off with Johnny Rocket and Raylene Lightheart.

Almost My Favorite Holiday

I think, pretty much without fail, every holiday, or day of some named importance, has a special food associated with it: Thanksgiving has it’s Turkey, Christmas it’s ham, Valentine’s Day has Chocolate, the Fourth of July has BBQ, and St. Patrick’s Day has Corned Beef. Growing up, I was never really a fan of boiled meat, but it was tradition, and I did appreciate the salty boiled potatoes and green beer, so when I became an adult, the whole boiled meat thing kind of got lost. That was until I had kids.

The kids, of course, need to at least be aware of cultural traditions, and so, we started boiling some meat on St. Patrick’s Day. The only problem was that it wasn’t cheap and it was laden with chemicals and salt. As chance would have it, one year, we split a side of beef with two friends and somehow we ended up with the brisket; now it was uncured brisket, but it was still a brisket and so we figured why not try brining it ourselves? It was a risk, but it was only boiled meat, what could go wrong?

This was a turning point in my boiled-meat-career; it was brilliant, so much better than the pre-brined garbage you get at the grocery store. Unfortunately, the following year we didn’t purchase a cow, and we thought we would be stuck going back to the grocery store. But we weren’t! We had previously come into some venison, and thought this would be an excellent opportunity to try brining some venison roasts ourselves. It was delicious!

We eat corned venison throughout the year these days – not just St. Patrick’s Day – and everyone always loves when we do. Over the years, the recipe has changed, but the flavor is always delicious, and it’s a great way to get rid of those big old shoulder roasts (they just need to be boiled a bit longer and aren’t as tender as the other rump cuts.)

In half-a-gallon of water, boil 1/3 cup of brown sugar, 1/2 cup of kosher salt, 1/2 cinnamon stick, 2 tablespoons of whole allspice, 1 teaspoon of mixed peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander, roughly chopped garlic cloves (you know how many you need) and other spices you want to experiment with (we’ve tried dill and fennel, both okay). Once the salt and sugar have dissolved, remove from heat and allow to cool to room temperature as you don’t want to cook the meat when covering it with brine.

When the brine has cooled, put your meat into a large sanitary container and add brine to cover. The meat will float so a weight may be necessary. Depending on the size of the container and cut of meat, it may be necessary to flip the meat daily. We usually brine our meat for five days in the refrigerator.

Before cooking, remove the meat from the brine and give it a quick rinse in the sink. Add the meat to a large sauce pot, cover with fresh water and cook just like you would a piece of corned beef you bought at the store.

Happy St. Patrick’s Day!

Cover Crops for Food

Since moving to Georgia, we have made an effort to go north for a couple of weeks each summer. It helps us escape the heat and it allows us to see family during the nicest part of the year in New England. This means the garden struggles. Of course, it’s usually the end of July or early August that we head north so the garden is taking a break for the most part, but without someone here to keep the pigweed, lambs quarter and morning glory at bay, the weeds can take over in a matter of weeks. We learned this the hard-way last year. So this year as we prepared to go north, we decided to head to the local nursery and see what they had for cover crops.

Daikon radish
The last vestige of daikon radish in the garden as a cover crop.

We weren’t really sure what to get, so we went with the cheapest things the owner suggested – a pound of buckwheat seed and a pound of daikon radish seed. I knew buckwheat is good for honey and if we got ambitious we could grind the seeds for flour, so that sounded good. I also knew you could eat daikon radish, and they’re often used in Asian cuisine, but these were seeds out of a 55 gallon drum and I had no clue what variety of daikon they were (or if there even are different varieties of daikon radish.) With no inclination as to what I was doing, I walked around the perimeter of the garden, broadcast seeding the buckwheat on two sides and the daikon on the other two.

When we left, the weather was predictably dry, but we did have a few rain storms, and apparently it was enough for the cover crops to take root so that when we returned home, we had a weed free perimeter, some pretty white buckwheat flowers and some baby daikon growing in the back.

IMG_20181215_074503050.jpg
Full grown and ready to use.

Of course, we tilled the buckwheat and daikon back into the ground when it came time to get our fall crops in, but partly out of laziness and also because I like to experiment, I left part of the back row as daikon, just to see what would happen. Well, they got bigger, and bigger, and bigger, to the point that they actually look like the long white radishes that you see when you purchase daikon from the store. This was awesome not only because the the chickens love the greens and it’s an excellent supplement for fresh forage now that winter is here.

IMG_20181219_152546121.jpg
Yummy yummy kkakdugi!

But also because it’s the right kind of radish to make kkakdugi – radish kimchi!

A Winter Squash for the South

To purchase North Georgia Candy Roaster seeds from us, use this page.

Growing up in New England, winter squash were a staple in the garden – they were sweet by nature, but the cold falls brought the sugars out to perfection; their thick rind allowed them to sit in the root cellar all winter waiting to be used, sweetening as the days passed; their flowers are showy and easy to hand pollinate, and there is an endless variety to choose from ranging in flavor, shape, color, texture, size and plant habitat. I would often find myself perusing farmers’ markets looking for odd shaped and unique varieties to save seed from in the hope that something might come back true to form the following years.

When we moved to Georgia, the farmers’ markets were all but devoid of winter squash. The local nurseries could not suggest any specific varieties that would weather the heat, the squash borers, and, in the end, produce something remotely palatable. Initially, I went with a couple of my favorites: Delicata and Sweet Dumpling. Unfortunately, they did not work so well. By the time the weather started to cool, the fruit had been harvested and the vines long dead. Squash vine borers feasted, and the little squash we actually harvested was anything but sweet.

Not willing to miss out on one of my favorite garden delicacies, I went to the internet to search for some answers. I always learned that squash was a staple of Native Americans, and the Cherokee inhabited this land until they were driven to Oklahoma, so I started there and somehow ended up at Baker Creek Heirloom Seeds in search of something called the North Georgia Candy Roaster.

halvedUnlike my favorites – which are all varieties of Cucubrita pepo – the Candy Roaster is a Cucubrita maxima, which means it’s big: the vines are big, the leaves are big, and the squash is big, but it’s over sized leaves, lengthy vines, and ability to root at will from nodes along the vine make it an ideal candidate for three sisters planting, keeping weeds down and moisture in, a plus when it comes to gardening in the deep south. According to Slow Foods USA, the Candy Roaster was cultivated among the Cherokee tribes in what is today western North Carolina, north Georgia, and east Tennessee. We are in Middle Georgia, so our winters are incredibly mild, and our summers are hot, but based on the plants historical habitat, we had to give it a shot, and by mid-summer, we were not disappointed.

These squash did excellent in the garden, almost too well. By summer’s end we were inundated with squash. Throughout the summer we continually moved vines to grow back into the corn, but eventually just began trimming the ends of the vines that became too long and unruly. By the end of summer we had a couple of wheel barrows full of the orange squash either tear drop or banana shaped, all with a green tip and some with greenish blue striations. They were a marvel to look at, they tasted just as good, and to top if off, they produced all summer, though the second crop was much skinnier and smaller, they were just as tasty.

many pyramidThis squash was certainly a winner and one we will continue to plant for seasons to come. SlowFoodsUSA lists seed availability as concern, but fortunately, we have some seeds of this variety available. You can find these seeds here.

Using the North Georgia Candy Roaster as a subject, I made a how-to video demonstrating hand pollination of the Cucurbitacae family. You can watch it here.

There is a point in the growing season, that it almost feels as if the tomatoes will never ripen. The plants sit, loaded down with green globes, waiting for something, of what you’re not sure. You check every day, peering into each bush hoping to find the red gems inside, but to no avail. Then finally, they start and before you know it, you are inundated with tomatoes. This is a good thing. Tomatoes are one of the most versatile vegetables in the garden: they can go on sandwiches, in salads, canned whole, chopped or crushed, cooked down into sauce, juiced, frozen, processed into an endless array of condiments, the list goes on. And for each culinary use, there is a specific tomato that breeders and gardeners have selected for over the years.

At my house, we eat what we can fresh, and turn the rest into chopped tomatoes or sauce for pizzas and soups later in the year, and likewise, we always grow a couple of varieties of tomatoes: big hearty ones with few seeds that are great for slicing and chopping that break down well in sauce, and smaller cherry varieties ideal for snacking and salads. Unfortunately, this year, due in part to a very wet spring, our cherry tomatoes did not fare well, luckily we had planted a number of Black Vernissage as a test crop, and while not a cherry tomato per se, they are on the smaller side with most fruits smaller than a golf ball and for all intents and purposes, they eat just like a cherry.

<img class=”alignright size-full wp-image-300″ src=”https://libertymindedagrarian.files.wordpress.com/2018/08/spiced-e1533295060622.jpg?w=310&#8243; alt=”spiced.jpg” width=”310″ height=”344″ />Making sauce, while enjoyable the first seven quarts, can become something of a burden, especially when it’s 95°F outside, and you are filling the already hot kitchen with more heat and steam. And let us be serious, no one is really salivating when it comes time to crack open a jar of sauce; it is an excellent addition to a dish, but you can not snack on it by itself. Of course, we add some of our cherry-types to sauce for additional flavor, but we also like to turn many of our cherry tomatoes into a healthy garden snack that can last well beyond a tomatoes natural shelf life: sun-dried tomatoes. It may be up for debate as to whether or not these actually qualify as sun-dried tomatoes, but that is neither here nor there, the fact of the matter is they are a delicious snack and exceptionally easy to make.

This year we used our Black Vernissage, but because of their larger size, we had to cut them up into quarters or even sixths; when using typical marble size cherry tomatoes, we only cut them in half. Once cut up we toss them in a bowl with some spices. Sometimes we will stick to traditional Italian flavorings, and other times we attempt more exotic flavors – a personal favorite is salt, cocoa powder, cayenne and olive oil – but whatever flavorings you choose, make sure to use salt and olive oil as these ingredients help speed the drying process and mitigate potential mold growth. Once the tomatoes are thoroughly coated, they are laid out – so as not to touch each other – on old dehydrator trays, or cookie sheets, or whatever is easily movable and available. Sometimes with juicier tomatoes, it is better to start them on solid trays so the juice does not drip to the surface below. Once everything is laid out, I put them in my van.

<img class=”alignleft size-full wp-image-301″ src=”https://libertymindedagrarian.files.wordpress.com/2018/08/tom-car-e1533295125254.jpg?w=331&#8243; alt=”tom-car.jpg” width=”331″ height=”414″ />Yes, you read that right. In the summer, my van works as the ideal solar oven. I put the trays on the dashboard and let the sun do the work. If you have vents (like I do in my man-van) you can crack them, or you can just crack the windows a little, but some air flow is vital. After the first day, when most of the dripping juice has evaporated, I will move the tomatoes onto some aluminum screen that I have set aside just for this purpose, or you can use the screen inserts from a dehydrator if they are not in use elsewhere. Do not stack your trays and make sure they are laid out in the full sun. The olive oil and salt help keep mold at bay, but so do the heat, sun and air flow. I have also found that turning the tomatoes over so the skin side is facing the sun after the first day helps to speed drying. The whole process takes two to three days, depending on the weather, but it is important to check them often; believe it or not, they can go too long and then they not only become too hard to chew, but they can actually burn.

<img class=” wp-image-302 aligncenter” src=”https://libertymindedagrarian.files.wordpress.com/2018/08/sun-dried-tom-hands-e1533295397416.jpg&#8221; alt=”sun dried tom hands” width=”318″ height=”436″ />Once cured, we try to get them in jars with rubber gaskets before the kids eat them all. They make great additions to salads and pastas or simply as individual snacks, and they make your car smell garden fresh!

<a href=”https://homesteadsandhomeschools.com/2018/02/14/homestead-hack-4-paint-your-tools/”>Homestead Hack #4: Paint Your Tools</a>
<a href=”https://homesteadsandhomeschools.com/2018/01/31/homestead-hack-3-steam-your-eggs/”>Homestead Hack #3: Steam Your Eggs!</a>
<a href=”https://homesteadsandhomeschools.com/2018/01/17/homestead-hack-2-steal-the-batteries/”>Homestead Hack #2: Steal the Batteries!</a>
<a href=”https://homesteadsandhomeschools.com/2018/01/03/homestead-hack-1-label-your-eggs/”>Homestead Hack #1: Label Your Eggs!</a>

Making Okra Pickles

What can I say? I hate okra. It’s slimy, and the flavor is simply not my favorite. Unfortunately, it grows really well in the summer heat, and so it ends up going into the garden. The food pantries take it, it can garner a few cents at the farmers market, and of course I have friends that will take it, and I’m happy to give it all away, that is, of course, after I make my personal batch of okra pickles. Nothing beats okra pickles; the hollow pockets inside the pods fill with delectable brine and the little immature seeds act almost like capers. My wife isn’t a fan, nor is my son, but my daughter – the one who would drown in kombucha – will eat them right along with me.

Before I get into the actual pickling process, a word or two about these seeds. I like to save my seeds, or acquire them from local sources. If a seed has been selected from a plant that has produced well and survived in my local climate, it is much more likely to do the same when it grows again in the same climate, than a seed that was saved from a plant in a very different climate. As I was new to the area, I asked around among some local farmers and found some okra seed that a guy from church had been growing for a number of years. He gave me some, and I was off. They’re a very long pod but remain tender up to eight inches, sometimes more.

Okra is also exceptionally easy from which to save seed. There’s no fleshy vegetation on the seeds so they don’t need any washing, and the pods ripen right on the plant, just make sure you pick them when they start to crack. I’m pretty diligent about not letting seed spill out into the garden, but I still have trouble with volunteers popping up all over the garden in the spring. If you do plan on saving seed, only grow one variety (unless you plan on caging or hand pollinating), but don’t worry about cotton or hibiscus (the flowers look very similar). The three are in the same family, but that’s as far as it goes.

As far as pickling goes, I use pods that will fit in pint jars after lopping off the stem. Quart jars will work, but that’s a lot of okra pickles and we don’t need to take up that much fridge space all at once. For four pints I’ll use 2.5 cups of apple cider vinegar and an equal amount of water, with 1 tablespoon of sugar and 3 tablespoons of salt. While that’s boiling, I’ll throw my spices in the jars. As you can see from the video, I like to use an eclectic variety and no two jars are the same. Then I pressure cook them for 10 minutes.

Give it a try sometime. They’re delicious and if you’re growing okra, you know you have extras to experiment with. Also, if you want some seeds, let me know.