DEHY- Collard Greens

 I am growing an enormous amount of greens in my garden this year. I am completely inspired by John Kohler and his "growing your greens" and "okraw.com" channels on YouTube. He is out to start a revolution (he actually already has) and he has inspired me along the way, hence the large amount of greens producing like mad in my garden!



I also have a mentor over at  "dehydrate2store".  I went there the a few days ago looking for the best way to dehydrate greens. To my surprise- and happiness- she had made a new video on how to make collard green roll ups. They are the same as cabbage but instead using a larger, stronger leaf-the collard. Well, Constant Reader, collards I've got!


I wasn't told the HOW of dehydrating the leaves and when I went searching I found two definite discrepancies. To steam and not to steam. Wow! there is a lot of information out there to hang your hat on, but I couldn't make a decision as to which I would do...therefore, I did both and made my own decision!

Wash your leaves well. Remove longer stems.

On a few trays I simply placed the leaves for dehydrating. 

This was the result.

For the rest of the trays I steamed the leaves for 2 minutes and spread them out. 

This was the result.

I can say that I am not very excited about either of the outcomes. The ability to store these leaves  whole is going to be difficult. If you can picture the texture, it is like brittle tissue paper. I was going to rehydrate them and make the collard green roll ups today, but since it will be around 90 degrees, I think I am going to hold off on that for now. I will attempt to get these into proper storage for now and will show you (very soon) how they rehydrate and how this recipe works out for me!

If you have any tips, tricks or ideas about a different way to put greens into long term storage, I would LOVE to know!

Grandpa Was A Prepper

First of all...Happy 4th of July, Constant Reader! I hope yours is safe, fun and a real memory maker!

I know that I live in the best country in the world. Hands down. We are hanging by a string, though and our worst enemy is-us. Yes, us. Our country has become incredibly splintered and although we all band together and beat our collective patriotic chests when attacked from the outside, when it comes to us as a society and living amongst one another, we are doomed. That leads me to~being prepared. Are you?

I grew up in a tiny town on the coast of Maine where you never left. You didn't have to. Absolutely everything you needed was supported within our boundaries. From cars to dishwashers to underwear. It was all within walking distance. I continue to live in that same small town but there isn't one place within 30 miles that I can buy a pair of underwear. Oh sure, I can visit a lovely botanical garden or swim in a pool made of gold or play golf with the wealthy- but is that what will be needed when all hell breaks loose?

We have a "comprehensive plan" going on in our town right now. Nowhere in it can I find a shred of self sufficiency or personal responsibility. All I see is "We are from the government and we are here to help." I'm not interested. Every time they come to help, someone gets the shaft. I always drop back and try to look through my grandfather's eyes and wait for him to speak to me. He has been gone for a few years and no I don't really see or hear him, but I believe that the farm is a living breathing thing and he is here-all around. 

My grandpa was a prepper long before that became some sort of wacko catch phrase. This town was a prepping town. When he had a surplus of meat, chickens, eggs, vegetables on the farm, he would deliver them to friends and to the local grocery store. My grandmother knit hundreds of little mittens, sweaters and hats to keep the children of this community warm. They were never a burden on society. They worked side by side in every venture they undertook. They were ready for any catastrophe that could knock them down. My grandfather made money with his brains and his back and when he was shot in the early 60's and was out of commission for over a year, they had a plan for that. They were already ready.

 I do lay awake at night and fear for my country but mostly I toss and turn knowing that I am responsible for the safety, nourishment and care of my family. It is a huge task and I often wish I could just forget it and be like most of society but I don't want to be like most of society. My Grandpa was a prepper and so shall I be! What say you?

Prep on and Happy 4th!

Rhubarb Wine- First Steps

I really like it when solutions to questions I have solve themselves right in front of my eyes! One question, "What am I going to do with all of this rhubarb?" The second question, "What kind of wine should I attempt to make first?" 

BINGO! Rhubarb Wine! 

I really like Chris Johnson's step by step YouTube video on this process and so I have chosen to follow him this time around. I love Mistyshooter223 wine videos as well. She is up next! Here is a link to Chris Johnson's wine making. (No, Maine, not our Senator~)

https://www.youtube.com/watch?v=4f_FMUoynBQ

First, snap off your rhubarb.

My foot is a woman's size 13 and it looks really petite next to some of these leaves! Really neat ideas on Pinterest using big leaves~maybe next year!

Take your fruit, wash, take off bad spots and chop.

Finished chopping.

10 1/2 lbs is what I ended up with.

The video tells me that I need 10 lbs of rhubarb to make a 5 gallon batch of rhubarb wine. I guess I just made it! 
Into the freezer it goes until the rest of the ingredients are ripe and ready to pick. I need to order some champagne yeast and a couple of other supplies, but for right now...first steps are complete. 
If you have experience, tips or "be carefuls" to add to this process, please give me a heads up. I'm in uncharted territory and could use your wisdom.

Thank you, Constant Reader, and God Bless! 

Waste Not-Want Not

That's what my Grammie always used to say. I say- "You Betcha, Grammie!!!" She was the smartest woman I have ever (and probably will ever) known. Well, you know that in our last blog we canned chicken. My first time with that process, but not my first time with the question- what to do with the left over carcass?  In this case bones and skin.  Don't throw it out! Cook it off and make your own broth. This allows you the opportunity to add anything you want and make it your very own. More salt-less salt- more spice-less spice. It is entirely up to you!

Start by placing all remnants of your chicken into a pot and covering it with water. I bring it to a boil and then simmer for about 3 hours.

Drain and allow to cool.

Then carefully go through the pieces of chicken that you have left. Cast bones and skin to the side and take as much meat as you can get. The bones are always my biggest concern. They are sneaky little devils and they can hide in your chicken meat that you think you have cleaned fresh off the bone. They hide and they can be super annoying. When I have gone through the entire batch of leftovers and have sorted it all out, I take my hand and squeeze, smoosh, and basically destroy the chicken pieces. Remember, this process is not to harvest the meat-it is all about the broth.

But... the meat is nothing to sneeze at! Look at this bowl of chicken meat that was basically salvaged from the pile of skin and bones. I like to think of it as the raggy body of a lobster. So much time spent picking, but where it is the sweet meat, every tasteful is worth it! 

 At this stage, you could get out some mayo and bread and have sandwiches, or...you could add it back to the broth to make a nice jump off point for a chicken veggie stew! 

Which is just what I did with this batch! Please use all that you have to the farthest you can take it. "Waste not-want not" got my grandparents through the Depression.  Hopefully the same slogan will get  me through mine.

Canning Chicken-My Way

It has been such an amazing week on the farm with SO much research and prepping plans that I'm tuckered out!

I have been waiting for 4th of July to come along so I can stock up on chicken. First thing this morning, I ventured down the hill to my only supermarket in town and purchased a lot of boneless/skinless breasts for cheap, cheap, cheap!!! I brought them home, packaged them, and into the freezer. Although, all the while, I had a little voice in my head telling me to go get more and pressure can it. Some people get obsessed with sports- I get obsessed about food storage. I'm sure there is no cure!!!

I am not one to be nervous or question my ability, but I have never been comfortable at the thought of processing chicken. Mostly due to safety and...well...texture. BUT...I convinced myself to not be "such a chicken" and I went back to the store, purchased 20 pounds of jumbo thighs and 2 entire split chickens for $30.00 and brought them home. No turning back then!

So, I had to make the decision as to which method I was going to try for the first time. I decided skin off, bone out, raw pack with no liquid added and no additional salt.  There are lots of different schools of thought out there  about the "best" way... (as there always seems to be regarding prepping) but they are all safe and effective ways to get the desired results. So let's take a look.

Before you attempt any preservation of foods:Know your ingredients and your equipment and be prepared to spend hours in the kitchen. You can not walk away from a pressure cooker. I am not responsible for anything!

1st-  I took all skin and bones off and out of my chicken pieces. This took a long time (3 hours) but the meat was inexpensive, so it was worth it. Remember you can leave the bone in and the skin on if you want to.

 

Next- I packed the meat tightly into pint jars (of course you can use quarts). Make sure there are no air pockets and leave a 1 inch head space. Wipe the tops of your jars thoroughly. They will be greasy and you will not get a seal if you skip this step. 

Process jars in a pressure cooker: 10 pounds of pressure

pints-bone in- 1 hour and 5 minutes
pints- bone out-1 hour and 15 minutes

quarts-bone in-1 hour and 15 minutes
quarts-bone out-1 hour  and 30 minutes

Use your chicken for soups, stews, enchiladas, casseroles and absolutely everything you use cooked chicken in. 

I did it! You can, too!!!

Unplugged... (I dare you!)

Could you do it? Could you unplug from this constant information overload for an hour? A day? A week? How long could you go without that psychological contact and safety that being plugged in gives you?

I was cruising the internet trying to decide my next step in this huge process of becoming self-reliant. I was confronted with a scenario of where we are in full disaster mode (you decide the scene) and the public is nervous, confused, cracking. Then add losing our modes of communication (tv, cell phones, computer). Civilized society is going to break down. Quickly. In a very bad way. I really hadn't thought that through before.

Getting a ham radio license has been on my priority list to purchase and get used to BEFORE anything may happen, but I didn't realize that the ham radio outposts are also going to go down in a relatively short time. There are solar powered stations, but not enough.

So, what is left? How will this all play out? I have no idea, but there are a couple of things to think about.

***How addicted are you to your electronic devices? Envision a world where they are turned into paperweights and find out where your stress level is. 

***What is your plan to communicate with the people you love? Seeing that they are o.k. and to assure them that you are o.k. during a disaster is going to relieve that psychological tension. 

Before I began down this road to self-sufficiency, the first thing that had to be decided on (before one can of beans was purchased) was, "Am I a survivor?" The answer was a resounding, "YES!"

Ask yourself that question. Are YOU a survivor? Are you willing to be all alone? To refuse government help (that won't be there anyway)? To be in a position of power and not pity? To protect what is yours at all cost? Well, if you answered, No" to any of the above questions, you are unfortunately going to be part of the problem rather than part of the solution.

Let's spend some days, weeks, months getting our brain in the game. I want that for you. I really do!

Catching Up and A Few Questions For You!

School is out and I am starting to feel like my ship is righting itself~finally. I'm spending the majority of my time outside and I am VERY thankful I am able to do that.

Below are some pictures taken today on Hidden Acres Farm. As I was snapping pictures I came up with a few questions for you, Faithful Reader. My first is, "Do you plant heirloom seeds? If so, do they grow way slower than regular ones?" I have thrown myself (almost) completely into heirlooms and those little darlings are growing at a much slower rate.

Next question, "Have you ever straw bale gardened?" Again, I have planted heirloom eggplant in the straw bales, and I don't know if it is technique or seed???

Can you help a girl out?

So here goes the tour...I hope you enjoy it~

3 Sister's Garden. Squash, corn, beans

Exploded tire full of lettuce.

Grandmother's old wash bin overflowing with lettuce.

Rhubarb and potatoes

Tomatoes and herbs

Tomatoes

Cukes, beets, beans

Broccoli, cauliflower, assorted greens

Red Russian garlic

Banana pepper-hot stuff!

Straw bales with eggplant. Other boxes have tomatoes and eggplant

Peas. Planted at the same time. Heirloom so much smaller.

Radishes just poked through. Planted 4 days ago. Container is an upside down vent top. Cool, huh?

Yeah! Growing my own calendula this year for my soap!