Living Free In Tennessee - Nicole Sauce

Today, I will run you through a typical Saturday on a homestead in the heat of summer as everything needs life support to survive and is getting ripe and ready to eat and process. Reminder: Mozzarella Making Webinar Tales from the Prepper Pantry 34 quarts of green beans 60 lbs of tomatoes Golden rod, mullein, mint Operation Independence Building the podcast and HRC at Rogue Food Conference in Virginia Main topic of the Show: A Homestead In Summer The why The backdrop (Leaving a homestead, summer abundance season, dog days) Preparing for the knows, animals, coffee customers, winter is coming Homestead grown vs locally sources food approach - beans, tomatoes Friday: 60 lbs tomatoes, 2 bushels stringless beans My hopes: Salsa, dilly beans, canned beans Getting real: dilly beans are nice to have not need to have The agenda for Saturday: (Friday night background) Skipped market (picked up produce from the farmers on Friday afternoon) 6am: up, coffee, walk dogs (short walk), assemble laundry 6:30: Start water