Self Sufficiency
9 Homesteading Steps To Taking More Responsibility For Your Food

Organic food and clean eating have been big movements as of late. You all may not have the space or ability to grow your own garden or shop at expensive health food stores, but there are some steps you can take towards a healthier lifestyle.
9 Steps To Taking More Responsibility For Your Food
The treatment that our food gets before it makes its way to our plate keeps hitting the news, from the chemical treatment of meat animals, to the to the increased use of genetic modification in commercial food, to the ‘Dirty Dozen’ and ‘Clean Fifteen’ that many health-conscious parents have imprinted on their minds.
As a result, more people are addressing the way they obtain food, paying more attention to where it came from and how it was handled before it lands on their plates.
One of the things I advocate heavily, and try to assist people with when they come to me looking for advice, stock or just general inspiration, is to get closer to the food you consume, and take more responsibility for obtaining it. Food doesn’t just come from Publix, Walmart, Kroger, wherever you happen to shop, and it most certainly doesn’t come through a window in a paper bag.
The opportunities to embrace your food have never been better, and there’s never been more reasons. Whether you are concerned by pesticides, want to be more organic, or you have been inspired by the growing number of preppers, you can start as small or as hands-on as you want to.
1. Grow a garden
Square foot gardening, container gardening, edible landscaping or a 2500 sq ft tilled patch; there’s a garden for everyone right outside your door. The key to a truly useful garden is to grow what your family eats and loves. For us, that means collards, lettuce, tomatoes, squash, peppers, root vegetables, pumpkins… the list is endless.
2. Source what you can from your own back yard
Check your local ordinances. Keep a small goat, a few chickens, a handful of turkeys, a small hutch of meat rabbits. Even if you live in the city, you might be surprised at what your ordinances allow; many allow a small milk goat or a specified number of chickens even on as little as 1/4 acre. Rabbits take up hardly any space at all, and are generally classified as pets, so keeping a few for your own meat would be simple.
3. Source what you cannot grow locally
Support your local farmers. They know they re up against the big ag and huge grocery stores, so they are super selective about their products and produce. Farmer’s Markets are popping up all over the country, so find one and go take a look. Everything will be fresh, seasonal and often organic too. If you want to go the extra mile, find yourself a cow or goat share! These are legal in many states, check out realmilk.com to find one near you and to check legality in your state.
4. Join a CSA
It’s the best of what’s fresh! Big cities often have local CSA’s (Community-Supported Agriculture) with a specified pickup point or sometimes even a delivery service, like this one in Atlanta.
5. Buy raw ingredients and make what you can
It’s cheaper, healthier and more fun! Bread, boxed cake mixes, canned food, ready meals… they all contain ‘mystery’ ingredients: in this house the rule is if you can’t pronounce it or it was made in a lab, don’t eat it. Utilize your crockpot for this; dinner can be ready when you get home!!! It takes a bit of effort to rethinking your meals, but it’s easy once you get started!
6. Eliminate processed food and takeout
I know it’s quick and easy, but it’s really not good for you. Again, use your crockpot for good food on the go, and if you make extra, you can freeze it and save it for a night you have less time.
7. Foraging
Everything from blackberries to mushrooms! It’s fun to go blackberry and blueberry picking but, especially in the case of mushrooms, be VERY aware of what you’re collecting and eating! Here’s an excellent resource for picking the right plants in nature: All Natural Trail Mix: Picking Wild Berries
8. Hunt and fish
via HSO
Deer and duck season are family favorites around here. You can put a surprising amount of meat in the freezer (or dehydrator!) from one hunting season, and it can really knock some dollars off your shopping bills. Be sure to research seasons, licenses, tags and limits for your area.
9. Use every scrap of everything
Make stock from the chicken bones after you’ve cooked and picked it, it makes soups and casseroles extra delicious! Always make extra when you cook, that way you have leftovers for lunches and for the freezer for nights you just don’t have time. If you have kitchen scraps you can feed them to your chickens, and you can always compost the rest.
Katy Light has a 44 acre homestead in North Georgia, where she raises goats, rabbits, sheep and chickens. She is passionate about self-sufficiency, natural ways to live, and fiber. Find her blog at www.poppycreekfarm.com. She can be reached at [email protected].
That’s all, fellow homesteaders! Did you enjoy our list of 9 Steps To Taking More Responsibility For Your Food? Let us know in the comments section below what you thought of our 9 Steps To Taking More Responsibility For Your Food list. Do you have a favorite manner for taking food responsibility that’s a staple on your homestead? Share it with us and we’ll give it a shot. We love doing DIY homesteading projects and becoming more self-reliant by learning more about how everything works around the homestead. That’s why Homesteading was created. We want all folks looking to lead a self-sufficient life, either on a homestead or in an urban environment, to come together and learn from each other!
Like This Post? You’ll Also LOVE:
How to Make Wine In Your Backyard?
Herb Garden Tips
Fun Pallet Projects
Originally posted on May 22, 2015 @ 1:00 AM
Comments
comments
Suggested Videos
This Article Was Found On pioneersettler.com Read the Original Article

You may like
Self Sufficiency
NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.
The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.
The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.
“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”
The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller
This Article Was Originally Posted On dailycaller.com Read the Original Article here
Self Sufficiency
How To Make Lacto-Fermented Sauerkraut In A Mason Jar
The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!
This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.
So how to make sauerkraut in a mason jar?
RELATED: How To Make Buttermilk On Your Homestead
Delicious Sauerkraut Recipe Every Homesteader Should Know
Why Make Sauerkraut?
Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.
So let us get started. Here are the steps in making sauerkraut in a mason jar.
Ingredients:
- 1 head of cabbage or 2 1/2 lbs cabbage
- 1 tablespoon of salt
Tools Needed:
- knife
- bowl
- mason jar
- smaller jar
- rubber band
Step 1: Wash & Clean the Tools & Ingredients
Wash all the equipment and utensils you need. Wash your hands too.
You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.
Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.
Step 2: Cut the Cabbage Into Quarters & Slice Into Strips
Cut your cabbage into quarters and remove the core. Then, slice it into strips.
Step 3: Place in a Bowl & Sprinkle With Salt
Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.
TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.
RELATED: Homemade Yogurt Recipe
Step 4: Massage the Cabbage
Massage the cabbage for five minutes or more to get the juice out.
TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.
Step 5: Press Cabbage Into the Mason Jar
Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.
IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.
Step 6: Press a Smaller Jar Into the Mason Jar
You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.
Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.
Step 7: Cover the Jars With Cloth & Tie With Rubber Band
Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.
Step 8: Set Aside & Check Daily
Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.
Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures
After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.
NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.
You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.
Things to Remember in Making Sauerkraut
- Store away from direct sunlight and drafts.
- Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
- Always make sure that the cabbage is below the water level during the entire fermentation process.
- If the water level decreases during the fermentation process, you can make a brine and add it.
Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!
So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.
What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!
Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!
UP NEXT:
- Freezing Herbs with Olive Oil for Long Lasting Flavor | How to Freeze Basil like a True Homesteader
- How To Make Herbal Infusions | Herbal Remedies
- Spinning Yarn: How to Spin Raw Wool Into Yarn | Homesteading
Follow us on Instagram, Twitter, Pinterest, and Facebook!
Comments
comments
Suggested Videos
This Article Was Found On pioneersettler.com Read the Original Article
Self Sufficiency
9 SPRING VEGETABLES FOR YOUR GARDEN
Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!
RELATED: Microgreens Growing Guide
In this article:
Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!
Tomato
Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.
Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.
Eggplant
Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?
Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.
Beets
Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.
If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.
Spinach
Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!
Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.
Pea
Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.
Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.
Carrot
There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.
They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.
Radish
A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.
Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.
Cauliflower
Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.
Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.
Asparagus
Freshly picked, tender asparagus is very delicious!
Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.
All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!
So tell us which veggies will you be growing this spring? Tell us in the comments section!
UP NEXT
- 50 Gardening Tips And Tricks To Become A Successful Homesteader
- 10 Vegetables To Grow Indoors For A Productive Garden
- Self-Sustaining Ideas For Living The Homesteader’s Dream
Comments
comments
Suggested Videos
This Article Was Found On pioneersettler.com Read the Original Article
Trending
- DIY8 years ago
DIY How to Build a Cabin in 7days for Under $5k
- DIY8 years ago
DIY How to Make a Powerful Mini Foundry
- DIY7 years ago
Pillow Floor Lounger
- DIY5 years ago
Try these Cute Christmas Rock Painting ideas for Kids
- DIY6 years ago
How To Make An Outdoor Kitchen Upcycled Pallet Outdoor Grill
- DIY7 years ago
15 DIY PVC Projects You’ll Love
- Uncategorized5 years ago
Bug Out Cabin Tips | How To Build The Ultimate Survival Shelter
- DIY8 years ago
DIY How to Build a 16 Brick Rocket Stove