Diana Marie Home: A Week in Review is a series where I summarize all the latest updates of farm and fixer upper life in one spot.
Adding new animals to your farm requires more than just a warm welcome and cute pictures. In this blog, I'll share insights from my own experiences on how to integrate new animals into your farm family seamlessly so they adapt well and everyone is happy!
The more technologically advanced we become, the more there is a renewed interest in home made and artisanal products and country life.
you can't have everything, where would you put it?
B R Y A R T O N F A R M We purchased the 1893 farmhouse, 1900 barn, and beautiful surrounding acreage in May of 2014. Here are a few shots of what the farm looked like Before our restoration wor…
Looking for ways to be self-reliant? Check out "54 Self-Reliant Living Tips" for ways to get started today! #selfsufficiency
In this series, backyard beekeeping for beginners, I hope to share some important things to think about before beginning the journey of keeping bees.
In order to be successful as a homesteader, you need to realize that homesteading requires hard work and dedication.
If you're wondering how to make money homesteading, here's a list of 60 things you can do right now to make money on a homestead.
Returning to live in her grandparents' Georgia house, Amy Arrowsmith added touches of her own while preserving the spirit of the place
Building a house from scratch sounds like a romantic adventure but without proper preparation it can turn into a nightmare. Learn about the financing and insurance issues you need to have figured out BEFORE you build your own house.
The Art of Slow Living features an inspiring woman farmer who practices regenerative agriculture and shows people where their food comes from
This 5 acre homestead layout will help you enjoy your property to the fullest by maximizing your space to grow your own food and raise small farm animals.
[blank] A large part of my blog, and my life actually, is all about seeing the beauty around me. Not…
Do you want to quit your job and create a sustainable income from your homestead? Here are 100+ ways to make money farming just to get you started!
Tips for busy working couples on how to build a home or homestead from scratch without losing your sanity. Ideas for communicating, staying on track, and building the home of your dreams successfully without going crazy.
Homesteading doesn't have to be expensive. Here's how we've maintained a 67- acre homestead, complete with animals and equipment, on one income.
Sustainable survival homesteading is possible on less than an acre. While you can't do a lot, you can still generate your own food.
It's been a minute since I've specifically shared and talked about our sheep! So here's your Babydoll sheep update!
Explore hannah * honey & jam's 2372 photos on Flickr!
Learn how to be more self-sufficient to provide a better life for you and your family. This step-by-step guide will help you get started.
Sometimes you just need to get away. To just rejuvenate your mind, body, and spirit, and take a break from society. A cozy little house tucked far away in the woods is perfect to do so! Just think – a
12:13 pm - 48 degrees - light rain and fog... You stroll out in to the garden, picking ripe fruits and vegetables, knowing that come February you’ll still be enjoying their freshness. For those of us attracted to the romantic aspects of self-sufficient life, this is an appealing scenario and one that we’re seriously looking into. After searching the internet and Pinterest – this is what I found out... {photo source: pinterest.com} Root cellars, the ancient technology that enables the long-term storage of your garden’s bounty, are currently experiencing a rediscovery, but not merely because of the pleasures of eating self-grown food, but also because of the actual possibility of reducing expenses and providing for significant food storage in times of potential trouble. Here is a little history on root cellars... Native Australians were the first people to take advantage of the cooling and insulative properties of buried foodstuffs in the earth. Records indicate that over 40,000 years ago they grew large amounts of yams and developed the technique of burying their produce in order to preserve it for future use. In the process, they also discovered the phenomenon of fermentation, and ever since, alcoholic beverages have been a large portion of those products stored in underground repositories. Underground storage facilities from the Iron Age have been discovered, and the Etruscans commonly buries their immature wine, but the actual use of walk-in root cellars as a means to prolong the freshness of fruit and vegetable crops was probably an invention that occurred in 17th century England. It might seem surprising that the great civilizations of China and Egypt did not develop root cellars, but the Chinese were the masters of food preservation via salting, pickling and the additions of spices; the Egyptians, residents of an arid environment, were the masters at drying food. It took the right combination of cool winters and hungry Englishmen to finally invent the concept of root cellars. Early American root cellar. {photo source: pinterest.com} Certainly the most notable practitioners of root cellar arts were the early colonists that arrived in North America from the United Kingdom. The eastern halves of America and Canada contain thousands of old root cellars, and the small Newfoundland town of Elliston actually claims the title of “Root Cellar Capital of the World,” and boasts of over 135 root cellars, some dating back 200 years. What exactly is a root cellar? A root cellar is a structure built underground or partially underground and used to store vegetables, fruits, and nuts or other foods. The basis of all root cellars is their ability to keep food cool. They were, essentially, the first refrigerators. A well-insulated root cellar can keep the food inside 40 degrees cooler than the summertime temperatures outside. This coolness also has benefits during the winter, as maintaining food at a temperature just slightly above freezing has the effect of slowing deterioration and rot. Temperatures inside the home, even in basements, are noticeably warmer, so food stored inside the house have a tendency to spoil much more rapidly than food stored in a cooler root cellar. Temperatures above 45 degrees F cause toughness in most stored vegetables, and encourage undesirable sprouting and considerably more rapid spoilage. The temperature in a root cellar is never uniform. The temperature near the ceiling is usually 10 degrees warmer than elsewhere in the cellar, so the ceiling area is therefore appropriate for placement of produce that tolerates warmer temperatures well, such as onions, garlic, and shallots. What can you plan on storing in your root cellar once you build it? Certainly, many of us probably have visions of root cellars in the 19th century, packed with bushels of apples and sacks full of potatoes. Today’s root cellars are really not much different, and potatoes and apples are two eminently storable garden products. But the problem with that pair is that they don’t really go well together. Apples have a tendency to emit ethylene gas, which causes problems for potatoes stored nearby, and will also make any exposed carrots or other root crops bitter. As a matter of fact, many fruits, including plums, pears, and peaches, and some vegetables, such as tomatoes, cabbage and Chinese cabbage, are also notorious ethylene producers. Luckily, there are ways around this problem. A good root cellar has a variety of shelves, some higher than others, and some closer to the air vents. Placing the ethylene producers up high and nearer the exit vents has a tendency to move harmful gases away from produce stored on the floor below. Many root crops are also regularly stored in boxes of loose soil or sawdust, further insulating them from their neighbors’ emissions. Some produce, like cabbages and onions, often emit odors that can taint the flavors of other vegetables, as well as fruits, so finding high, remote corners for these pungent items is a good idea too. One of the key control features of a root cellar is the set of air vents that allow air to enter and exit the cellar. These vents not only allow a greater amount of temperature adjustment than available to a static space, but the air circulation can also be a valuable tool to deal with the ethylene gases and odors produced by a mixed assortment of fruits and vegetables. Inside the cellar, the arrangement of shelves should allow for generous distances between them. The shelves should also be kept a few inches away from the walls to encourage greater air circulation. Materials placed on the floor should be raised a few inches by small blocks or racks. The down side to root cellars at the pests. Rodents are the single most common pest problem for food stored in root cellars. Installing metal wire mesh in common entry points, such as open vents, is a good idea, as is a frequent trapping program. The next most vexing problem for stored food is plain old rot. The saying that “one rotten apple with spoil the lot” is quite true in this situation, so care should be taken to remove any spoiling produce or other foodstuff. In general though, the lower temperatures will combat the mold and bacteria problems that are common in warm, wet conditions. {photo source: pinterest.com} {photo source: pinterest.com} {photo source: pinterest.com} Food You Can Store In Your Root Cellar APPLES – store at 32 degrees – 90-95 percent humidity – shelf life: 2-7 months depending on variety BEANS (dried) - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1 year BEETS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 months BROCCOLI - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 weeks BRUSSEL SPROUTS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 weeks CABBAGE - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months CARROTS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months GARLIC - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months JERUSALEM ARTICHOKES - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months LEEKS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months ONIONS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months PARSNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months PEARS - store at 30 degrees – 90-95 percent humidity – shelf life: 2-3 months POTATOES - store between 40-45 degrees – 90-95 percent humidity – shelf life: 4-6 months PUMPKINS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-6 months RUTABAGAS - store at 32 degrees – 90-95 percent humidity – shelf life: 2-4 months SQUASH - store between 50-60 degrees – 60-70 percent humidity – shelf life: 4-6 months SWEET POTATOES - store between 55-60 degrees – 60-70 percent humidity – shelf life: 4-6 months TOMATILLOS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months TOMATOES - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months for green; 4-6 months for varieties intended for winter storage TURNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months
Expansive veggie gardens. Flocks of laying hens. Chicken coop construction. Milk goats. Home baked bread. Just the normal to-do list for the average modern person today, right? Hahahahahaha. Haha. HA. Overwhelm is a THING when one embarks upon this homesteading gig… Having one foot planted in the 21st century while adopting homestead practices from a […]
Learn how to grow onions - with tips from seed to harvest, choosing the best varieties for your garden, curing or preserving onions and more!
Read this to jumpstart you on your own journey to raising a year's supply of meat for your own family! It is possible to do it all yourself and cut ties with the grocery store.
For those days when simple isn't easy, use these 5 ways to cope with homestead overwhelm and enjoy a lifestyle of voluntary simplicity.
FREE PROFIT/LOSS & PROJECTED COSTS WORKSHEETS. What does it take to be profitable homesteading? Over 230 ideas to get you started!
Our girls are getting so big!!!
Buying land to homestead is a big deal and often a large investment. Make sure you choose wisely with these 20 tips.
Are you not sure if you can make homesteading work with the amount of land you have? Here are 28 farm layout design ideas to inspire you.
