Living Free In Tennessee - Nicole Sauce

Today is Monday, January 23, 2017 and this is episode 20 of Living Free in Tennessee. When I think back to that first episode, all the ums and edits, the starts and restarts, it is with lots of gratefulness. I am grateful for that special friend who helped me get the one piece of equipment I needed to grow from built-in computer mic to a nice recording setup. Grateful for my friends over on the TSP Zello channel who have kept me going through that low point we all get to on a podcast. And to Jack Spirko and Nick Ferguson who probably have no idea that they inspired me to get off my bum and do something for myself last summer as I was watching all the other parts of my world start to crumble. And then there is Ford. You know who you are. That day I was going to trash the whole project you asked me a simple question: “When is the next podcast coming out?” That simple question was what it took to make me ask myself. “Am I really gonna do this thing? Why? Where could I take it if I did it right? How can I arrange

With episode 20 looming large I decided to talk longer about some of our regular segments today and to review ten things that new homesteaders should consider as they start working on a their piece of land. We have a new development! Samantha the Savings Ninja has agreed to give us a monthly savings segment. I asked her a question about couponing because I am just now relearning how to use them in the modern age of rewards cards, cell phones and rapidly intensifying technology. Do you have a question for Samantha? Send me an email with the subject line: LFTN Savings Ninja and I’ll see about getting your question on the next show. Things to ask a consultant before bringing them to your property: Who have they worked with before and what do those folks say about them? How forthcoming with their experience are they? Have they done a PDC or are they rather new to the discipline? Will they let you come visit their farm before you decide? (which can tell you what they have implemented.) What mother nature is prov

With a fresh year in front of us, I thought we could take some time today to review a strategy for planning your spring garden. We will also talk about three minor changes you can make this week to set yourself up for a great year. It’s a great time to tap into your perception of a fresh start to change just one thing. We often underestimate the power of how a few small changes can have a long term impact for the better for us, our families and those around us. What mother nature is providing Water and snow (Duck Story) Oyster Mushrooms - frozen solid Stinging Nettle Carrots! Tales from the Prepper Pantry The weekly squash - week 3:  Sauteed Spaghetti Squash Olive oil, garlic, basil --- add parmesan and salt at the end. Using left overs - Venison Stroganoff: 1 onion, 2 cloves garlic, 3 cups diced fresh mushrooms, flour, oil/fat, white wine, milk, cream (or stock and sour cream) Cow Update - It fit! And we had the easiest processing ever - here is what we did Cabbage and grated sweet potato salad - tastes g

Today we will talk about how we did with our family strategic plan this year, begin diving into a book I’ve been reading about home-scale permaculture, and talk a bit about where I hope to see this show go in the coming months. Big news my friends - we have made it to Stitcher! We are on iTunes too! Today is Monday, December 26, 2016 and this is episode 17 of Living Free in Tennessee. We are on a week off here at the Holler Homestead. For years, the week between Christmas and New Year’s has been our time to rest up, think about the past, plan for the future, clean out and reset ourselves. What mother nature is providing Mushrooms Fingers crossed: Stinging Nettle Watercress Tales from the Prepper Pantry The weekly squash - week 3: Butternut Squash Soup Apples are getting soft - so it is time to make applesauce - and begin to eat the canned fruits. Incoming cow means reorganizing the Pantry because of how the onions are stored. Lessons learned from Toby Hemenway Gaia's Garden: http://amzn.to/2ikwnrE Are yo

Listed to a reading of The Night Before Christmas - both the traditional version and one from down under.   Merry Christmas all!  

Today is Monday, December 19, 2016 and this is episode 16 of Living Free in Tennessee. 12/20 Update: re-recorded the first 5 minutes due to unpleasant audio. What mother nature is providing Cabbage Persimmons Mo’ Mushrooms The watercress is still here! Using the Prepper Pantry Venison Braised Cabbage Recipe on crack: Venison Braised Cabbage Bierock The weekly squash - week 2: Spaghetti spaghetti squash Stories from the Holler A postoffice story Neighborhood Break In Maybe a new neighbor? Kittens Interview with Samantha Comfort First steps to getting your finances ready to save more money Three tips to save money now: Store Rewards Programs, Get smart on using credit card rewards programs, Find ways to get cash back. Ibotta upromise.com Zello Channel... Christmas Dinner from the pantry Roemertopf Chestnut Dressing Potato pancakes Cabbage salad with Watercress Persimmon Chutney Home baked rolls Green bean casserole with wild mushroom sauce and homemade “funions” Holler roast coffee Christmas Cookies a

Winter is coming and so are the holidays this week at the Holler Homestead.  Today we will go over this week’s pantry tip, talk about winterizing the homestead and I’ll share 5 country gift ideas. What mother nature is providing Cabbage Venison - bacon wrapped loin Mushrooms Using the Prepper Pantry Why is it called the prepper pantry? Potato soup (Bacon) Protection from freezing Honey Extraction The weekly squash - week 1: Roasted butternut squash Tip on how to cube it without losing a finger tip Winter is coming Cabin draining Duck water Pump house Attic Root Cellar Bad Windows Screened in porch Five Country Gift Ideas: Look around - what do you have or what can you make that would be special? 1.Chestnuts with a pretty instructions sheet 2. Fancied up preserves, canned goods, or other homemade items like vanilla extract 3. SachetsLavendar on Amazon.... 4. Repurposed country items: horse hames, horseshoes, etched bottles 5. Meal in a jar (Take any recipe, put the dried parts in the jar. Write fan

Holler Homestead living is the topic of the day. Today is Monday, December 5, 2016 and this is episode 14 of Living Free in Tennessee. With the production of the Center Hill Sun absorbing the whole weekend, I thought it would be a good day to talk about what day to day life is looking like in December. Show Sponsor: The Genesis House http://www.genesishouseinc.com/ What mother nature is providing Watercress Mushrooms The super kale plant Stories from the prepper pantry Easy pantry management - load from the back, take from the front! The Survival Podcast Recommended Episode: http://www.thesurvivalpodcast.com/1759-food-storage, FOOD STORAGE FOR MODERN SURVIVALISM First thing’s first: Soft potatoes, potatoes with eyes, squash that looks at me wrong, soft onions The last week of Watercress -time to freeze it for winter stews Using up the canned goods from 2015 - by pulling them out Stories from the Holler The fires in the Smokies - 13 people dead so far New Chestnut Recipe The WOODSTOVE Tennessee Food Summi

Today we will talk about how to tap into one of the easiest foods to grow on your land in our area: Chestnuts! Specifically how to harvest, store, grow and prepare them. What mother nature is providing Drought -  That means all the usual mushrooms that we harvest at this time of year are not blooming. The good side of this is that firewood has seasoned on the forest floor over the summer and is dry and easy to burn - Creek mint Venison What we are preserving this week Stocks and stews The final set of frozen summer tomatoes Before the freeze: harvested comfrey and other herbs and they are hanging to dry in the kitchen Preparing Chestnuts (Look you can buy them on Amazon!) Scoring: I like to use this tool. It operates like a stamp and makes me fear less for my fingers! Roasting Boiling The open fire method Three ways to eat chestnuts Roasted Added to stuff: Casseroles (like the dressing, tuna, etc), breads you are baking, dressing Chestnut griddle cakes: 1 cup milk, 2 eggs, 4 cups chestnuts (in shell)

Today, we will have a Holler Homestead update. I want to share with you some of the stories from our part of the country that have happened in the last few weeks, take a look at where our focus is as we seek to increase the food we produce on site and talk about what we are focusing on moving into the new year. What we are preserving this week... Apple cider - the final round Apple sauce Drying herbs: Basil, comfrey, peppermint Sauerkraut What mother nature is providing... Watercress! Oyster mushrooms! Tomatoes Chilies A cabbage update - we have some :-) and carrots too! Stories from the Holler A deer from the neighbor Holy Helicopter Batman Sweet potatoes successful for the first time CANT OPEN ONE OF MY HIVES Firewood - ho! The great cleanup of 2016 Advice on my cookbook: 365 pages, one recipe each? 12 months? A weekly recipe? Song: Thanks Dave, by Kirk VanDerveer

Today, we talk a bit about the importance of community, explore five ways to prepare hatch chilies, and discuss how to preserve the chilies for winter. Highlight Recipe: Southwestern Broccoli Casserole Ingredients: 4 heads broccoli. Steam, chop, drain 1c celery, chopped 1/2 c onion, chopped 16 oz can green chiles, chopped (or similar volume fresh or roasted) 1 c sour cream 1 c Cheddar, shredded 1/2 c almonds, chopped or slivered Combine in 1.5 qt casserole dish: broccoli, celery, onion, green chiles, sour cream Top w/ cheese. Bake 30-40 minutes at 350 degrees. Sprinkle w/ almonds. Serve. Song: Tripped Out by Sauce

After a personal break, we are back at it and today I chat about a few health care options and our experience with health insurance and healthshares.  Also today, a bit of a homestead update.

Squash, Squash, Squash! The many ways to eat squash is the name of the game in this 8th episode of Living Free in Tennessee. Today we will take a look at four ways to use squash that you may not have thought of and that can be used as a basis for many fantastic dishes as you work through your summer squash. We will also talk a little bit about elderberries and I will share a tip with you about canning tomato sauce when you don’t have enough tomatoes to process at one time. Evo Sprayer I love more than the Misto one - and yes this is an affiliate link. Song of the show: Learning What Leaving Is by Sauce

Untested (by me) poke remedy to poison ivy: http://duplin.lostsoulsgenealogy.com/cookingcorner/pokeweedcure.htm     Wild things we are eating this week: Blackberries Daylilies Gathering lots of leaves for teas: sasafrass, mint, bee balm, blackberry leaves What we are preserving this week: Corn Jams Beans A word on managing canned goods: Audit your stock and organize it. Fermenting Garden Excess Book Recommendation: Sandor Katz, The art of fermentation: http://amzn.to/29x4vOs Handy (FREE) video reference! Sandor Katz: http://www.wildfermentation.com/sandorkraut-the-video/ Fermentation Lids I like and use: http://amzn.to/29wfESJ Brine website I like: http://www.probioticjar.com/brine.html What you need Vegetables Salt Vessel: Jar, crock, anything really just no metal or plastic Wood spoon or other tool to help you push it down A way to weigh the veggies below the liquid (NWEdibleLife) Cool dark place Troubleshooting White scum Black scum Off smells - fermentation smell or baby poo?   Song of the Episo

Want to see a balanced documentary on how animals are raised for food in the US? Check out At the Fork, AtTheForkFilm.com! Today I am joined by John Papola, producer of this film to talk about what motivated him to trust in human nature and produce a film that is balanced and educational rather than preachy. Get tickets TODAY at AtTheForkFilm.com. Also covered on this episode: Quick shortbread recipe What is seasonal this week in Tennessee

Several of our friends have passed away in the last week and it reminds me that you need to live for the now as much as you can, while laying the foundation for a good future for yourself -- or for your loved ones. While thinking about this, I found a nice tribute to our friend who passed away on Monday from Garth Brooks: https://www.facebook.com/GarthBrooks/videos/1078676248878474/ What we are eating and preserving this week: From that garden and local markets: beets, spinach, yellow squash, cabbage, potatoes, peppers and a surprise kale plant, wild raspberries and blackberries, peaches From the larder: sweet potatoes, frozen blueberries, venison, bacon Preserving: A do-over on pickled beets (when in doubt throw it out), It’s time to make pickles but we will talk about that next week with our special guest... Three time-saving ideas for the homesteader who also works a full time job Listen to Remy's Reaction to the Florida Shooting: How to react to tragedy:

One of the best ways to eat well on a budget is to buy produce when it is in season and preserve it for the whole winter. Last week, I spent $20 on 1/2 bushel of beets, an additional $5-10 on other ingredients, and ended up with fourteen jars of pickled beets. Had I preserved all the beets, I would have had 21 jars, making the cost to me a little over $1 per jar. Go try to get such a premium product for that price at the grocer. You can get crummy ones in the $1.30 range, but premium ones are $3-6 per jar. This episode of Living Free in Tennessee walks through the process of water bath canning and shares my personal pickled beet recipe along with the recipe I inherited from my Great Aunt Helen.

What we are eating this week Berries! Elderflower Fritters: a recipe - do not use olive oil Items from the root cellar: Spaghetti squash and sweet potatoes Still getting lettuce galore but that is about to change What we are preserving this week - and how Peppermint Bee balm - finally about to bloom Sour Cherry Jam Blackberry leaves Pickled Beets - Recipe coming soon! Garden/pest update The flea beetle Squash bugs Does the duct tape trick really work on squash bug eggs? Neem oil or Dawn About the Root Cellar and Canned Food Storage Final song: Every Way written by Nicole Sauce, performed by Sauce

What we are eating this week Coleslaw recipe & freshness strategy 2 TBSP mayonnaise, 2 TBSP vinegar, 1/3 cup milk, 1 TBSP honey, 1 tsp freshly ground pepper, 1 tsp salt. Shake like mad! Pour over your cut up cabbage, carrots and onions. Chard, radishes, spinach, lettuces, canned corn (must. finish. last. year's. corn.), strawberries, sweet potatoes Poke weed w/ video on how to prepare it: https://www.youtube.com/watch?v=R3EnGpPUWhs Sassafras root - video on how to harvest: https://www.youtube.com/watch?v=1scAAetl7EE What we are preserving this week - and how Peppermint Bee balm Strawberries Blackberry leaves Time to test your pressure canner gauge - a not from the entension office --https://extension.tennessee.edu/WebPacket/Pages/NYCU-2016-05-Canning.aspx How the Holler Homestead started An interview with Michelle Shelley of Full Circle Heritage Farms From Michelle: "You might want to change the title to "woman running a farm into the ground, into a wall, through a gate (farm truck with no brakes)