Country Beef Stew
Everything these days seems to be disposable. From appliances to electronics to clothes, even the food we eat. Each year thousand of pounds of perfectly usable food is thrown into the garbage, while thousands of dollars go down the drain. And, the restaurant industry hasn’t helped much, with larger portions that most people can’t consume in one sitting. Oh, some restaurants compost the waste and some donate leftovers to shelters or soup kitchens. But, the reality is we prepare way more than we consume.

Have you sat in a restaurant and noticed how much food goes back to the kitchen? Or been to a party or family gathering and watched the buffet plates being piled higher and higher. Ever thought about the number of meals that could be made from those leftovers? Most people find leftovers distasteful, but for the more self-sufficient homesteading crowd leftovers are just the ingredients for another meal.

Food waste can be a challenge for many households, but it doesn’t need to be. Even small bits of leftovers can be transformed into luscious, satisfying meals or snacks. With a few tricks and some simple recipes you’ll soon be turning last nights’ leftovers into tonight’s hearty dinner. Of course, the number of servings will vary with the amount of leftovers you have.

Take a simple chicken dinner – it can be turned into several additional meals using any remaining meat and the carcass for broth. Use breast meat to make chicken salad; chicken, broccoli and rice casserole or chicken and broccoli Alfredo. Leg and thigh meat can be used to make chicken soup. Simmering wings, skin and remaining carcass makes a wonderfully rich chicken broth for use in other dishes. Read the rest of the story »

Environment

We’ve all tried to live by the Reduce, Reuse, Recycle motto in one way or another. But, with these helpful tips you can extend your efforts even farther. You might even come up with a few tips of your own.

Use unwanted fish tanks or plastic storage containers as brooders for baby chicks. Simple line with newspaper or shavings, hang a heat lamp overhead and your chicks will be toasty warm until they’re big enough to go out into the world.

Cut the bottom off of ½-gallon or 1-gallon plastic milk jugs and use as cloches in the garden to protect tender young plants from cold nights. When not in use they can be easily stacked and stored.

Egg cartons filled with soil make wonderful seed trays, or pots to start small cuttings. And, the cardboard cartons will eventually decompose in the soil, while the Styrofoam cartons can be saved for further use.

The cardboard tubes on toilet paper rolls also make great little pots for larger seeds like squash, melons and tomatoes. Simply cut the tube in half, make half inch slits around one end and fold the tabs towards the middle to close the bottom. Fill with soil and you’re ready to plant.

Clear plastic, lidded “to-go” containers are perfect as mini greenhouses.

Yoghurt, cottage cheese and sour cream containers make great plant labels when cut into strips. Use water-proof markers and you’ll always know what you’ve planted.

Buying mulch in bags can be expensive and creates waste for landfills. To save money and reduce waste, buy mulch in bulk from local dealers. An added benefit is the exercise you’ll get when distributing the mulch.

Instead of buying plant stakes or tomato cages use branches, twigs and tree trimmings to make your own. If your pruning doesn’t produce what you need, ask neighbors for their trimmings. Even broken tool handles can be used to stake large plants.

Old pantyhose can be used to tie up plants like tomatoes and cucumbers and will last for several seasons before having to be thrown out.

Save plastic utensils, from take-out orders, to mark seed rows and keep your garden well organized.

Newspapers and cardboard make great weed guards on garden paths and walkways between vegetable beds. Hide by covering with leaves or grass clippings, and then rototill everything in next season for added mulch to garden soil.

By thinking creatively you’ll soon be transforming previously useless items into useful garden and homesteading tools.

Creative Commons License photo credit: Raychel Mendez

Cheese and concord grapes

Have you ever walked through a cheese shop and marveled at the intoxicating smells, the creamy textures and robust flavors of all those varieties of cheese? From creamy, spreadable farmstead cheeses to wonderfully sharp cheddar’s to pungent crumbly blues and feta’s? It’s enough to make your taste buds euphoric.

Cheese making may seem like a daunting task. But, if you’ve never tried it, you’ll be amazed at how fast and easy it can be. The only equipment cheese making requires is a stainless steel pot (at least 10-quart), measuring spoons, cheesecloth (not gauze), colander, and a dairy thermometer.

Before you start, you’ll want to learn more about the ingredients used to make cheese and how each one will help you make your own wonderful end product.

The Main Attraction – MILK. Using fresh, whole milk from grass-fed cows or dairy goats will produce the best results. Try purchasing from a local producer or farmers’ market. (to find local producers contact your local Farm Bureau office)

Low-fat milk can also be used, but it will produce less cheese in the end. Store-bought milk will work fine also. Just be sure to avoid any brands marked “ultra-pasteurized” because the pasteurization process damages the milks ability to coagulate. Ultra-pasteurized milk may be able to sit around for many weeks without spoiling, but it can’t be made into cheese.

Get Some Culture. Cheese cultures and starters are bacteria’s, molds and acids that help the coagulation process which develops each cheeses unique flavor. Cultures can be found at natural foods stores or through specialty suppliers like New England Cheesemaking Supply or Leeners.

Rennet. Rennet, which comes in liquid, tablet or powder form, contains enzymes that cause milk solids to separate from the whey and form curds. Traditionally, rennet is made from the stomach lining of an infant ruminant or grazing animal. (The enzymes help the animal digest its mother’s milk.)

Most store-bought cheeses rely on animal-based rennet, but vegetable rennet is also widely available. Vegetable rennet is made from plants, like figs and thistle that have the coagulating properties needed to make cheese.

Salt. Salt is used as a flavor enhancer and preservative. It also draws out excess moisture in the cheese. You can use specialty cheese salt, which is coarser than table salt, or non-iodized salt, but do not use iodized salt because it stops the active starter bacteria.

Clean water. Filtered water is best when making cheese because some municipal water supplies contain additives that compromise milk’s ability to be made into cheese.

Now you’re ready to make cheese!

30-minute Mozzarella

1 gallon milk
1 1⁄2 tsp powdered citric acid dissolved in 1/4 cup cool water
1/4 tsp liquid rennet diluted in 1/4 cup cool water (if using rennet tablets, follow conversion instructions on the package)
1 to 2 tsp cheese salt

Slowly heat the milk to 55 degrees Fahrenheit in a stainless steel pot. While stirring, slowly add the citric acid solution to the milk and mix thoroughly but gently.

Heat the milk to 88 degrees over medium-low heat. The milk will begin to thicken like yogurt.

Gently stir in the diluted rennet for 30 seconds. Then don’t disturb the milk while you let it heat to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should begin to break up and pull away from the sides of the pot. Turn off the heat.

The curds will look like thick yogurt and become a bit shiny, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat.

Scoop out the curds with a slotted spoon and put in a bowl. Reserve the whey. Press the curds gently with your hands, squeezing out as much whey as possible.

Heat the reserved whey to 175 degrees. Shape the curds into several small balls, rolling them between your palms. Put them, one at a time, into a ladle, and dip them in the hot whey for several seconds. Then gently fold the cheese over and over (as in kneading bread) with a spoon or your hand. (You’ll want to wear rubber gloves at this point, as the cheese will be extremely hot.) This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd).

Repeat this process several times until the curd is smooth and pliable; mix in salt after the second time. When the cheese stretches like taffy, it’s done. If the curds break instead of stretch, they are too cool and need to be reheated.

When the cheese is smooth and shiny, roll it into balls and eat while warm. Although best eaten fresh, it can be stored in the refrigerator for a week or so.

Makes: About 1 pound

Simple Cream Cheese

2 quarts cream or half-and-half, at room temperature (about 72 degrees)
1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter
Cheese salt (optional)

Add the starter to the cream, and mix thoroughly. Cover and let sit for 12 hours; a solid curd will form.

Pour the curd into a colander lined with cheesecloth. Tie the cheesecloth into a bag, and hang from a hook until the bag stops dripping, about 12 hours. Changing the bag once or twice can speed up the process.

Place cheese in a bowl and mix in the desired amount of salt. You can leave the cheese in this container, or pack it into molds of any size. You can also add any desired herbs and spices at this stage. Your cream cheese will store in the refrigerator for up to 2 weeks. Makes: About 1 pound

Super Simple Ricotta

Ricotta is traditionally made by recooking the whey from a previous batch of hard cheese, such as Parmesan, but this recipe is a simpler version. Use fresh ricotta in Italian classics like lasagna, or serve with honey and Italian breads.

1 gallon milk
1 tsp citric acid dissolved in 1/4 cup cool water
1 tsp cheese salt (optional)

Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees. As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes.

Line a colander with cheesecloth, and ladle the curds into the colander. Mix in the salt with a spoon. Let the cheese drain for 30 to 45 minutes. For firmer cheese, tie the cheesecloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate. Makes: 1 1⁄2 to 2 pounds

Home Cheese Making by Ricki Carroll is a great resource for any new cheesemaker. Ricki has taught thousands of people to make cheese; and to her devotees she is known as “The Cheese Queen.” You can order the special ingredients from her company, New England Cheesemaking Supply or call 413-628-3808. Be sure to check out the site’s step-by-step photographic instructions for making many kinds of cheese.

Goat’s Milk Feta Cheese

Making feta goat milk cheese at great way to use up excess goats milk and can be used in almost any dish that calls for cheese. Its best use, though, is replacing ricotta and cottage cheese.

1 gallon goat milk
½ cup distilled vinegar
Any spices or herbs you would like to add

Pour milk into pot; turn heat on low. While milk is warming, set colander in sink and line with cheesecloth.

Before milk comes to a boil, the surface of the milk will look like it has a “skin,” and the skin will begin to dance. When this happens, turn heat off immediately. Slowly stir in ½ cup of distilled vinegar. This is the acid that will create curds and whey.

Let the milk sit for 1-hour while the curds form and separate from the whey.

After an hour, carefully pour the mixture into the cheesecloth-lined colander. Be very careful because the mixture is hot and will splatter.

Drain the curds to the consistency you desire. For moister cheese, drain for less time; drain longer for a drier cheese. Drier cheese crumbles better on salads.

Next, pour cheese back into the pot and add any herbs or seasonings you like. Horseradish, salt, onion mixes, garlic and chives are traditional favorites. Or, pat into rounds and roll in herbs or seasonings.

Makes: about 1 pound

Creative Commons License photo credit: quinn.anya

09 09 20 Tinges Commons Garden Party 2 and Color Path Projections opening 01.jpg
Eating SOLE food can help us live happier, healthier lives with the added benefits of helping the environment around us. But, what is SOLE food? Simple – it’s food that is Sustainable, Organic, Locally grown and ethically raised. For the best results for you, your family and the planet, ask yourself if what you eat is:

Sustainable? Rotating crops and allowing field to lay fallow (unused), farmland can rest and continue to support agriculture for hundreds of years.

Organic? Natural seeds, weed control, pest control and fertilizers produces healthier food while protecting the planet from harmful chemicals.

Locally Grown? Locally produced food gives your family fresher food, it save on fuel because it’s not trucked long distances, it helps support the local economy. But, most of all it allows you, the consumer to meet and know area producers – putting a face to your food.

Ethically Raised? Patronizing producers who provide a humanely raise and processed product promotes the continuation of these practices, encourages producers to stay engaged by providing them with a livable wage and also benefits the environment.

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Creative Commons License photo credit: Graham Coreil-Allen

Iron Skillet Pizza
When the economy started to turn, we tried looking for new ways to economize – even in our entertainment. Normally, movies were top on our list of fun activities. But, with movie prices increasing and quality, family friendly movies decreasing we had to come up with an alternative.

One day I stopped by the local library to peruse the used book section (a favorite past time of mine) and found several wonderful movies for less than a dollar each. That week, on Friday night, we instituted “Pizza and a Movie”. For many months now, every Friday we watch our favorite movies and have pizza for dinner. But, not just any pizza – homemade pizza!

With this simple-to-make dough recipe you may never have take-out again. The process is so easy. You can make the dough thin and crispy or thick and chewy, what ever each person prefers. The gang of movie goers will also love selecting their own toppings (use fresh from the garden seasonal veggies for a real treat) and building their own creations. Baking it in a cast iron skillet brushed with olive oil will give the pizza an amazing flavor. It’s fun to see how something so simple could make a weekly ritual so much better. And the debates over whose pizza is best can take on a life of its own.

To make your very own homemade pizza, start with the recipe below. But, in no time I bet you’ll be adding your own twist – like herbed, garlic or cheesy pizza dough.

Makin’ the Dough

1/2 package dry yeast
1/3 cup warm or room temperature water
3/4 cup all-purpose or bread flour
3/8 tsp salt
3/4 tsp sugar

Add the yeast to the water and let it sit for 10 minutes. It should begin to look slightly foamy. Meanwhile, mix the flour, salt and sugar in a separate bowl. Then add the yeast mixture to those dry ingredients.

Stir it until it’s well-mixed. The dough should be thick, requiring a little effort to mix it. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm- or room-temperature place for about two hours. Grease your frying pan lightly if it’s not already well seasoned.

After the dough has risen, take it out of the bowl and lay it on a floured cutting board. Knead the dough: Push down on it, pushing it away from you with the heel of your hand. Mound it up into a ball and push down on it again. After 50 or so pushes, the dough should be smoother and less sticky.

The dough can be rolled out with a rolling pin or just pushed into place in the pan with your fingers. It’s going to get covered with toppings anyway. The edges should come up a little on the side of the pan to form a rim.

Although the dough takes about two hours to rise, if you’re short on time for rising, there’s not much difference. After you put the dough into the fry pan, it will rise anyway while you add toppings.

This recipe bakes in a 10- or 12-inch frying pan. Or, you can make two smaller individual pizzas. You can make it however you prefer: low salt, low fat, organic or double the cheese, whatever you fancy. There’s hardly a way to fail other than having the water too hot, which kills yeast.

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Creative Commons License photo credit: trista.rada

IMG_0386

Just starting out on your journey to a more self-reliant life? Live in a home with very limited growing space? Or, looking for a fall and winter garden closer to the backdoor? How about trying a salad box?

Read more about these compact, easy to make mini gardens that will produce a bounty of salad greens and root vegetables throughout the cooler fall and winter months.

If carpentry isn’t your forte try using plastic storage boxes or recycled wooden boxes. For extra creativity any container will suffice (wagon, wheelbarrow, old bath tub) as long as it has drainage holes in the bottom and is large enough for the amount of greens you want to grow.

I use an old livestock watering trough with holes punched in the bottom. (For areas with harsher climates try adding hoops and greenhouse plastic to make mini hot houses.)

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Creative Commons License photo credit: Foto Iervolino

September 2, 2009

It’s no wonder. Children are in school approximately 180 days a year. The average cost of a school lunch is about $2.66 per day. If you’re buying school lunches every day of the school year you’re spending almost $479 per child per year. And, if you’re buying a drink, you can add another 50 cents a day at least – that’s an extra $90. That’s a grand total of $569 for each child.

Instead of paying to feed your kids highly processed, over sugared lunches, send them with fresh, good-for-you, homemade snacks and lunches, and save yourself a bundle. A favorite casserole, leftover from last night’s dinner, homemade soup or even a fresh sandwich made from home cooked turkey or chicken is much better than anything most schools have to offer.

Have a selection of small nibbles like baby carrots and dip, celery and peanut butter, cubed cheeses, yoghurt or sliced fruit so kids can select their favorites. Encourage kids to be part of the process so they learn what makes a healthy well-rounded meal. Allow them to make suggestions about what they want to eat (as long as it fits into your healthy meal guidelines).

To keep sliced fruit from turning brown, place about a teaspoon of lemon juice in a cup or so of water. Soak slices for a few minutes then dry and place in lunch containers.

Creative Commons License photo credit: staticjana

creamer's field fall walk

As summer fades in many parts of the country and trees start to show their brilliant fall colors, our minds turn to preparing for a change of seasons. Autumn is a favorite time for most – long walks spent admiring nature’s glory gives way to reflecting on what has passed in the summer just gone and what is yet to come with the approaching winter.

No matter where you live there are always chores and preparations to be made for the coming fall and winter months. The list below is just a sampling of the kinds of things you should be thinking about to ready your suburban homestead for the coming months.

(This is by no means a complete list, as different parts of the country have different requirements, but a way of getting you thinking about the cycle of a homestead and how a homestead’s activities are affected by the seasons.)

In the Garden

Gather fall leaves to feed your compost pile, or pile them around plants that are less cold tolerant to help keep them warm during the winter. Even pine boughs can be used to lessen the damage from freezing and thawing temperatures.

If your garden is new or limited in selection, take advantage of seasonal fruits and vegetables for canning and freezing.

Pick and store beans that have dried on the vine. Even small amounts can be used to enliven soups and stews, or made into small pots of baked beans. Any beans not picked young and at their peak can be left to dry on the vine.

Trim vines and berry canes of debris and dead canes. Cover with mulch or straw.

Pull up, clean and store garden trellises, stakes and tomato cages.

Cut back spent perennials and lightly prune fruit trees, removing broken branches.

Pull all dead and dying annuals; chop and add to compost.

Plant garlic for a wonderful spring harvest.

In temperate areas, cool weather crops with short growing times can still be planted.

Rake and lightly till garden areas. Add compost, leaves or mulch to enrich the soil over the winter.

Clean, repair and store gardening tools.

Clean and store rototillers and cultivators.

Clean, repair and prepare cold frames for planting cool weather crops.

In the Barn

To extend your egg production, set up lights in the chicken coop to give hens the illusion of longer days. Simple, inexpensive timers can also be installed to automatically turn lights off. If freezing is a problem, set up heat lamps over water troughs to keep water thawed.

Final batches of meat chickens should be ordered so they finish off before the weather turns too cold.

Put down thick layer, 3 to 4-inches, of litter (straw, shavings, leaves, etc) in chicken coop for winter bedding. Don’t forget nesting boxes.

Enclose rabbit hutches or move to a protected area to protect against cold winds, rain and snow.

Wrap pipes, especially in the garden, chicken coop and outbuildings, to prevent bursting from freezing weather.

Check all livestock supplies and reorder if necessary. Pay special attention to supplies needed for newborns.

Check lighting and repair or replace bulbs for winter use.

Administer any seasonal booster shots or vaccinations.

Around the House

Make sure alternate power sources, like generators are in good working order.

Relocate outdoor clothes lines to more accessible indoor locations like basements or garages.

Lay in a supply of firewood to take the chill off early fall temps and to augment the use of your furnace.

Air out cold weather bedding like wool blankets and down comforters.

Check weather stripping and replace or add where needed.

Store garden and lawn furniture and BBQ’s so cold winter temperatures don’t cause damage.

Inspect any equipment used in winter, like snow blowers or snow plows and service if needed.

Review household expenses for services or regular purchases you seldom use – then cancel or alter contracts or monthly plans to fit your budget. Make sure plans have not been altered or prices raised without your notice, causing you to pay more.

Fall is a great time to start the de-cluttering process. Choose one cabinet, closet or drawer per week to clean out and organize. Donate cast-offs to charity or plan a garage sale.

In the kitchen: Rotate stockpiled food items, especially canned foods, bottled water and emergency supplies.

Update family phone lists and emergency information. Include any new work, school, family or neighbor information.

In the Kitchen

If you live in an area that is prone to harsh winters with power outages, school and road closures, stock up on staples and enough food to last several days to a week. Don’t forget about pet and livestock feed as well. Running to the grocery or feed store may not be an option if the weather gets really bad.

Clean and reorganize freezer in preparation for fall harvests.

As a homesteader, autumn gives us time to assess what has worked in our quest to be self-reliant and what may still need our attention. It also gives us a break from the constant list of chores to plan, start new projects, or learn new skills.

Enjoy this time of year; pour over every new seed and livestock catalog that arrives in the mail; dream beyond all imagine, before you have to stop yourself, take a deep breath and reexamine every aspect of your overall homesteading plan.

A great way to remind your self of seasonal chores is to make a chart of what you want (or need) to accomplish in any given season. That way you can “check-off” completed projects while still being reminded of those yet to finish. Keep your chart handy on an Excel spreadsheet so you can add to it.

Creative Commons License photo credit: LizMarie

Apple
Fall is a season with so many pleasurable activities and a favorite amongst young and old alike is gathering apples and making fresh apple cider. There’s just something about that burst of flavor when you drink an ice cold glass of cider.

Whether it’s a warm and sunny “tee-shirt and shorts kind of day”, or a brisk New England day when a jacket or sweater feels just right, a day spent in an orchard is great fun for the whole family. If you’re like most folks, you might not get a lot chances to visit an apple orchard, so make a day of it! Pack a picnic, complete with picnic basket and blanket and lunch in an orchard. Making memories is all part of the fun.

If your area has many orchards in a small geographic area visit several and taste different apple varieties and ciders like adults taste wine. Apples are influenced by climate and their environment and it’s amazing how everyone will discover a personal favorite. Google your area or state to find apple growing areas near you.

It’s usually best to arrive at the orchard early in the day, although any time of day will work. Many orchards have tasting rooms that offer slices of the varities they grow, while others allow visitors to roam the orchards picking and filling their own box or basket. (One rule though: treat apples like they’re eggs. Apples bruise easily, so be gentle with them). While you’re picking, think about all the things you can do with your bounty: apples for snacking, apples for apple sauce, apples for pies and cobblers, apples for smoothies…the list goes on! Check out this link for wonderful apple recipes.

If making homemade cider is on your list of activities read more about pressing your own cider here.

Creative Commons License photo credit: fortinbras

Friendly...
As late summer temperatures rise, so does the urge to flip on the air conditioning. But, falling victim to those urges will only cost you later, in the form of much higher cooling bills.

Instead, take a fan and place it in an open window facing towards the outside . Then, open a window in a normally cooler part of the house, preferably where there’s a tree or other shade. As the outside facing fan pulls hot air out of the house it also pulls cooler air from the open window creating an air draft, which helps to cool the house.  To help cool things down even more, hang damp sheets or towels from doorways. As the air is pulled through the house it is further cooled by the damp fabric.

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Creative Commons License photo credit: leodelrosa…