A Legacy Not Lost….

Towards the end of the summer I was in a panic! I was almost out of canning jars.  In fact I was headed to my local farm store later in the day to get more when I received a phone call. I was butt deep in the garden so I didn’t answer. I eventually called my friend back and he asked if I was interested in some jars.  A distant relative was moving out of her house and moving in with her daughter and needed to get rid of all her jars.  Of course I was on it in a hot minute.

When I arrived I was in awe. The garage was full of shelving that contained years of canned goods. There was pretty much anything and everything there. I told the people who I was and who had sent me. They apologized for the jars being full and told me I’d have to empty them myself.

They started piling the jars in boxes and started loading my SUV until it was completely full and couldn’t hold anymore.

 

The woman’s daughter asked me what I needed all the jars for. I informed her that I would be using them to can things from my own harvests, as her mother had done. She then asked me to come in and talk to her mother. I walked into the house, now empty of just about everything, and saw a small woman with a homemade dress and a neat bun on top of her head. I introduced myself and told her thank you and what my plans were for the jars.

A petite  elderlywoman rose and walked over to me, she put one hand in mine and the other on my face. She told me, “Thank you for taking the jars and using them the right way. I worked very hard to provide for my family the only way I knew how. They have no idea how much love is in each one of those jars”.

A lump rose in my throat. Again I thanked her and told her I promised I would take care of the jars and their contents and I quickly left.

I took the jars to the farm. Unloaded them into a shed and went through them. If they were too old, I put the contents in a bucket and fed them to the hogs. The rest of the jars were put away for safe keeping and eating.

IF there is a lesson from my story, it is that I realized that my lifestyle of homesteading and food preservation is important, but it’s also my way to show others that I care about them. I care to spend the time and give them the very best. I also realized how important it is to carry this tradition on to others and my own children.  The way was paved for me by many women in homemade dresses and buns doing what they could to make sure their family was cared for and it makes it all worth while.

Best Damn Soup Evah!

It’s fall y’all! Well, not really but it is September, the month of my birth, the month that fall will begin, and the time when all things tend to get busy for me as a teacher, volleyball mom, cabinetmaker’s wife.  I talk often about putting veggies away for winter and #preppingforwinter, and I’m not talking about some random fierce winter because…. I live in Oklahoma. Next week the highs are supposed to be in the 90’s all week, but that doesn’t mean that I don’t want something easy to fix for myself and my family on a busy weeknight. It also doesn’t mean that I don’t want to use all natural ingredients.

Enter….the best damn soup evah! What makes this soup so great? Well, it’s wonderful on it’s own as it’s a just a homemade vegetable beef soup, but what makes it even bettah’ is that every ingredient in the soup was either grown and harvested by me, or killed/butchered by us. I know where EVERY. SINGLE. INGREDIENT. comes from and since I’ve either frozen or canned all the ingredients, it’s super easy to make.

This is why I do what I do. Gardening, farming, homesteading, plus having a full time job is hard work, but it’s so worth it in times like these. In fact, when I said I was making this soup, my oldest farmhand (daughter), a freshman in college, decided to come home for the weekend so she could eat the soup!

***Hint – Want to make it even better? When serving plop down a nice dollop of your favorite grass fed buttah! Butter makes everything better, and enhances the taste even more.

Best Damn Soup Evah!

Ingredients

  • 2 quarts canned tomatoes
  • 1 quart canned green beans
  • 1 quart canned carrots
  • 1 quart canned potatoes
  • 1 pint frozen corn
  • 1 quart frozen cabbage
  • 1 Tbspn garlic powder
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp bail
  • 1 tsp pepper
  • 1 Tbspn salt
  • 2 pounds beef (I use elk, venison, axis venison, wild hog, etc)

Instructions

  1. Turn crockpot on low (7-8 hours) or high (4-5 hours)
  2. Pour tomatoes into crockpot, using an immersion blender to blend them smooth.
  3. Brown meat of choice in a pan. Keep all the drippings. When done browning pour meat and drippings into the crockpot.
  4. Add carrots, potatoes, corn, green beans, and spices into the crockpot.
  5. Thaw cabbage just enough that you can chop it into small pieces, and put into crockpot.
  6. Stir all ingredients together and leave alone.
http://houghfamilyhomestead.com/2017/09/13/best-damn-soup-evah/

Preserving Your Harvest: Freezing Broccoli

I know that I’ve been MIA for awhile. I’m learning how to balance this new life we’ve entered into. I can’t express how much your life changes when you add livestock to your homestead. Currently we have 28 chickens and have also added 4 hogs (meat hogs). However, I’m back on track. The garden exploding at an exponential rate and the harvest is coming quickly.

Many have asked how I preserve our harvest and have been begging for videos of how I do it. I’m new into the foray of videos, especially those I upload on YouTube. However, I have a series of them that will be coming this week. The first one is one of the easiest to do. You can use this method with broccoli, cauliflower, cabbage, zucchini and squash. It is simply blanching and preparing for the freezer.

Watch the video below. Let me know what you think and what you would like to see next!

The making of memories….Squash Jam (recipe)

This time of  year is when the garden typically starts to explode. I am feverishly trying to get all of the harvest frozen, canned, or dehydrated. But this is also the time where I tend to make memories. If you’ve been following me for any amount of time you have heard me mention Grandma Polly (my husband’s grandmother). I credit her, and her mother for teaching me just about all I know about homesteading. Grandma is getting older, and doesn’t do as much in the kitchen, as a result I am blessed to be able to do her canning and preserving for her.  Last year for her birthday I gifted her with her favorite Squash Jam. She eats it almost every morning with biscuits or toast. Last week she mentioned that she was almost out and hinted that she would like me to make some more.

Being able to serve and give back to the woman that has given so much to me is one of the greatest things that I feel like I can do, so of course I agreed. This is not something that I personally use or make for our family, as we don’t use much in the way of jellies or jams outside of apple butter. But it’s incredibly easy. One of the neat things about zucchini and summer squash is that it takes on the flavor of just about anything, which is why the secret ingredient to this is Jello! Want to make some easy jam? Here’s the recipe.

6 cups of squash peeled and ends cut off.  Using the food processor, I blend the squash until smooth.

Cook the squash, on medium heat, until completely soft and excess what has been evaporated. Be careful not to scorch.

Add 1 box of pectin, stir in thoroughly, and bring to a hard boil.

Add sugar, bring back to a hard boil. Remove mixture from heat and then add 1 box of Jello.  I used peach Jello for this recipe, but I have used strawberry as well in the past.

Spoon in to hot jars and then wipe the jars clean.

Place in a hot water bath and process half pints for 10 minutes, pints for 15 minutes, and quarts for 20 minutes.

Remove from the hot water bath and wait several hours until jars are sealed and cool.

Squash Jam

Yield: 12 half pints, 6 pints, or 3 quarts

Ingredients

  • 6 cups Squash grated or blended
  • 5 cups sugar
  • 1 box (3 oz.) Jello (I use Peach, but you can use pretty much anything else)
  • 1 box Sure-Jell Pectin

Instructions

  1. 1. Peel zucchini and/or summer squash.
  2. 2. Either grate, or use a food processor and blend until smooth.
  3. 3. Place in a pot and under medium heat, cook until soft.
  4. 4. Add pectin, stir thoroughly, and cook to a hard boil.
  5. 5. Add all sugar at once, stir thoroughly, and cook again to a hard boil.
  6. 6. Remove from heat and stir in Jello mix.
  7. 7. Spoon into hot jars.
  8. 8. Place lids and bands on jars.
  9. 9. Place in a hot water bath. Process jelly jars for 10 minutes, pints for 15 minutes, and quarts for 20 minutes.
  10. 10. Remove from hot water bath and allow to cool and seal completely before storing.
http://houghfamilyhomestead.com/2017/06/14/making-memories-squash-jam-recipe/

Making time to homestead

As I’ve said before homesteading, to me, is a state of mind. Homesteading is making a home the way you want to. It means different things to different people and that is OK. However, when contemplating whether or not to homestead, or how much to dive into, I forgot to mention the most important thing that you must have… time.

The collage above, is just a small snippet of our homesteading adventure: gardening, cooking, preserving, raising chickens, tending to bees, knitting, herbology, etc. In order to homestead, you have to have the time to put into it. I’ll rephrase that, you have to MAKE the time. That means that some other things go by the way side. Unfortunately, when I launched this site back in March, I didn’t take that into account and instead of spending time here I haven’t been making the time.  When you become a homesteader, you have to make peace with the fact that you will be a life long learner. I learn something new every day on this journey. The most recent thing that I’ve learned is that I have to make time and learn to slow down a bit.

  1. Living things have their own time table. You must be patient but also ready at a moment’s notice. Whether it is chickens, bees, the garden, or my roses they all have their own time. You can’t rush things, but at the same time, you must be ready when they need you. Case in point is our bees. We are often asked when we are going to have honey for sale. I tell people, “Hopefully soon, but the bees will let us know”.  The answer is, I have no answer, I can only guess and that has to be ok with me.
  2. There is a season for everything and you have to be ready. People who don’t garden, don’t understand that you can’t grow everything all the time. You have to be prepared to eat seasonally ( like eating tons of asparagus in May, but no corn until late June) and be ready to preserve seasonally as well. Right now, my green beans, squash, broccoli, carrots, cabbage, potatoes, cauliflower and onions are exploding in the garden. Time to get them together and preserve them now. Before I know it I’ll be knee deep in corn, peppers, tomatoes, and garlic.
  3. What deserves your time? This is a trap that I fall into at times. I feel like EVERYTHING is important and must be attended to. That is not the case. You must have priorities and set them accordingly. Last week I spent 2 days canning potatoes, green beans and carrots. It was fun and I’m proud of what I did, but during those 2 days, we had leftovers one night and then ate out another because I was just too tired and my kitchen was too busy with canning. You know what, it’s ok.
  4. Procrastination is the root of all evil…or at least weeds. When gardening and homesteading you cannot procrastinate because living things depend on you. It is much easier for me to go down the Netfl!x rabbit hole, than to get out and weed the tomato plants, but if I don’t get the weeds out, they will impede the growth of the plants ( having flashbacks of the morning glory infestation of 2015 *shudder*). If you don’t put the chickens up at night, a predator will get them, if you don’t get the bees their sugar water, they won’t make the honey you want. Quite literally you reap what you sow.

But I have also been selfish. I started this site in order to help others on their homesteading journey and in that I have failed. So buckle up, it’s about to get fun around here. The garden is hoping, the canner is going, and the recipes are starting to flow. I promise to share it ALL with you and to learn more from you all as well!

3 Reasons why I’m a “Prepper” and why you should be too!

When people find out that we are homesteaders the first question I get is almost always (99.9% of the time), “Are you one of those Doomsday Preppers?”. I used to answer with, “No, not at all. We aren’t preppers!”.  But then I realized that I was lying to them and myself. Yes we are preppers and yes you should be too.

Why be a Prepper?

1. Sh*t Happens.  No I’m not talking about a zombie apocalypse, the grid going down, or a total economic collapse, but rather more like job loss or loss of income due to illness.  Yes we have insurance and savings, but those would be better used paying the house payment and electric bill. Having food storage that is from the garden, all natural, and free from chemicals as well as meat that was harvested from hunting and fishing sure makes me feel a little better that we wouldn’t starve and could still eat the same way we do.

2. Temporary Emergency. A few years ago there was an ice storm in our area that knocked out power to some homes for up to 2 weeks. Being prepared with fuel, fresh water, food, and other necessities makes it much easier if you are thrust into a weather emergency.

3. Being a good neighbor.  A lot of people who know us say, “If there is an apocalypse I’m coming to your house  and you can take care of me”. Yeah…. no. I’m not. However, a few years ago a sweet family that we love had a job loss in the family and was financially strapped for about 6 months. During this time we were able to give them food from the freezer and canning closet as well as fresh veggies from our garden. We were able to help them in a sustainable way and we were able to show our girls the meaning of being a good neighbor.

Being self sufficient and reliant is awesome and although we are only probably about 60% of where we want to be, it still give us an overwhelming sense of satisfaction that we have plans, food, and the ability to take care of ourselves and possibly others.

Now, I’m not saying that we, or you should go live off the grid in the bush somewhere, but definitely do some small things that will make you more sufficient, less reliant on commercial society, and keep your family safe in possible emergency situations.

What do you think of when someone talks about being a prepper? Are you a prepper? Have any tips?

CrockPot Applesauce

These days there seems to be an InstaPot craze. I’m not into it. Nothing against it, it’s just not my thing right now. I really don’t have the time to learn something else right now, I’ve been kind of busy, Ha! However, my love is my Crock Pot. In my quest to eat right and to feed my family real food I was completely and utterly astonished at the labels of foods that I thought were good for them.  Lost of chemicals, added sugars, preservatives and in some cases I don’t even know. My entire family loves applesauce, but the old fashioned way of cooking the apples down and then mashing and then canning just honestly takes too much time.

A few years ago I started making apple butter to can. I never really thought much about applesauce at the time, however I a few months ago I had more apples than I could possibly eat so I decided to give it a whirl.

If you are thinking to yourself, “I’m not ‘Susie Homeaker’ or ‘June Cleaver’, I don’t have time to make my own damn applesauce!”. You are wrong! It is literally apples, water, and a few hours in the crockpot. You can either put the applesauce in the refrigerator, or do like I do and hot water bath can it.  I know where the it came from and what’s inside it and I am happy and proud to feed it to my family and friends.

CrockPot Applesauce

Ingredients

  • 24 apples (Red apples that are on the sweeter side)
  • 1 tsp. Cinnamon (optional)
  • 1 cup water

Instructions

  1. Peel, core, and chop apples.
  2. Place apples into the CrockPot.
  3. Pour 1 cup of water over the apples.
  4. Sprinkle cinnamon over mixture (optional)
  5. Cover and cook on high for 3-4 hours, stirring about once an hour.
  6. Turn off CrockPot use immersion blender, or food processor to smooth.
  7. Place in container to place in refrigerate or place in hot jars to can in hot water bath. (Yields 2 quarts or 4 pints)
http://houghfamilyhomestead.com/2017/03/13/crockpot-applesauce/