Nearly 20 years ago, we set out to create a self-reliant homestead. Now we produce our own food and our own power, and can tackle whatever craziness this wild world throws at us. If you’re ready take back control from Big Pharma and Big Food and feel confident facing Everyday Emergencies, join us.
Common Sense Home Good News Letter 9/15/24
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"The summer-like heat stood in stark contrast to the diminishing daylight, creating an unsettled feeling. One part of my head wanted to madly keep stashing the harvest like a squirrel stocking nuts. The other part had a desire to find an ice cream cone and kick back and relax." This is the warmest start to September that I can recall, barring about 2 days at the beginning of the month. We're running 10 to 15 degrees above average, which is making fall chores rather toasty. We could use a good rain again, especially with all the heat. I don't know about you, but as the days get shorter, my nesting instinct kicks in hard. I'm so glad that we have our fire wood stocked, and the canning pantry and root cellar are nearly full. With the hot weather, we're digging potatoes only as we use them, rather than moving them to the root cellar, as they'll keep better in the ground. One common mistake that people make is to think that root cellars constantly maintain the same level of coolness, like a refrigerator. What actually happens is that the root cellar does stay somewhat cooler than above ground storage, but the temperature varies with the ground and air temperatures. (We explain all the details in Root Cellars 101.) What changes do you make in your routine for fall? Do you stock up a little extra, change your recipes up, or maybe buy some more reading material? Maybe things get even busier for you this time of year? Share your thoughts and let me know. All our best to you and yours, Laurie (and August IV, August V, and Duncan) P.S. We are still planning to fire up the apple press this afternoon, Sunday (9/15/24) from 1pm to 4pm. Come on out to try a sample of cider and see the press at work. If you'd like to bring your own apples and containers, we'd be happy to press them into cider for you. Apple cider freezes well, or you can preserve it by turning it into hard cider. We'll also be pressing elderberries into juice. If there's interest, we can make up some elderberry syrup. Our address is E1595 Old Settlers Rd, Denmark Wisconsin. This week's featured articles...In response to our dwindling daylight, I put together a list of tips for seasonal depression, including some graciously shared by our readers. Leave a comment on the article share tips we may have missed. How do you know when to harvest your pumpkins and squash, and what's the best way to store them? We'll show you when and how here. As we head into heating season, some people are considering wood heat. Before you buy a woodstove, there are several things you need to consider. We sent 6 of Sassy's ducklings (now mostly feathered out teenagers) off to a new home this week. You can see the crew together on their last day here. Join the Herb of the Month Club with Joybilee Farm |
Laurie Neverman @ Common Sense Home
Nearly 20 years ago, we set out to create a self-reliant homestead. Now we produce our own food and our own power, and can tackle whatever craziness this wild world throws at us. If you’re ready take back control from Big Pharma and Big Food and feel confident facing Everyday Emergencies, join us.
"The pungent odor of sauerkraut filled the butter yellow kitchen, carrying with it memories of Christmas at grandma's house, and a crockpot filled with kraut and Polish sausage. For my husband, it brought back recollections of Belgian kermis, with massive booyah pots, trippe, and Belgian pies. The older generation of ladies would cook up a storm and debate the merits of various meats being paired with the kraut." This week we packed up the sauerkraut we made in October for long term storage....
The brilliant sunlight promised warmth, but it was a false promise, as the temperature barely crept above zero, even at high noon. Inside, however, was a different matter indeed, with the kitchen filled with the aroma of gingerbread and family members gathered round, working together to create their "masterpiece". Growing up back on the family dairy farm as the youngest of six, Christmas season was cookie season. We poured over recipes, usually trying one or two new ones each year. We made up...
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