SPRING CHORES AND SETUP

So much to do…

Welcome back!

It’s Victoria Day Weekend here in Canada, what we affectionately call May 2-4 weekend because it happens around the 24 of May… also, it just sounds cool.  As I remember from my time working in the US, it is Memorial Day there.

The snow has been gone for quite a while, but I only swapped out the snowblower for the mower deck a week ago.  I don’t know why, but that swap should have taken about 2 hours at the most.  It didn’t work out that way; a 2-hour job somehow became 4 1/2 hours.

I also needed to change the oil in my car.  I’d never done it on this model, but there were some incredibly well-done videos on YouTube that walked me through every step in great detail, right down to telling me what socket I needed.  That could not have gone better… you need to take your wins when they come.

With the mower deck installed, I had to mow the orchard.  Before I did that though, I bought 13 ½ Kg (30 lbs.) of bulk red clover seed, which I spread just before we got a rather long stretch of rainy weather.  The red clover is excellent at capturing and holding nitrogen.  The goal there is to let it grow to roughly 30 cm (1 foot) tall and then mow it down as mulch.  That way, the nitrogen could seep back into the soil.

With the grass around the trees carefully mowed, I can finally see the trees when I walk past them.

With that chore done, I could concentrate on refitting the chicken coop.  Naturally, I ended up doing this while it was pouring rain.  (I do hope that we’re not in for another incredibly wet summer.)

I had to change out the bottom of the coop altogether, as it was in terrible shape after last year.  (I made the mistake of having ducks in with my chickens.  Ducks weigh more than chickens, so they broke through the bottom.)

The day-old meat chicks arrived this week and will spend the first 3 weeks indoors in a brooder.  Day-old chicks are cute, little yellow balls of feathers.  If they outgrow the brooder sooner and the weather is warm at night, I’ll move them out a bit sooner.  If need be, I can add supplemental heat, but only if necessary.

I also purchased an enclosure that will give the chickens the ability to roam around, safe from aerial predators.  That meant that I needed to build the enclosure around the coop.  As an extra layer of safety, there will be an electric fence around the enclosure in case a ground predator decides to go after them.  It will also help keep the Wonder Twins (the 2 rescue Miniature Pinschers that live with me) from bothering the poor chickens.

All that remains to do on the coop is to put the roof back on.  Once that’s done, I can finish building the enclosure.

The next big chore will be to get the garden ready for planting.  I built support frames for the tomatoes and cukes (I’ll be showing those in the next video.)

My tomato and pepper seedlings failed, but I started another batch.  This is no different from last year when a late frost killed the plants after they were in the ground.  I still managed a strong harvest late in the season.  My goal is to grow 70 Kg (150 lbs.) of tomatoes and at least 2 bushels of peppers, along with a lot of other veggies which I will can and/or freeze dry for next winter.

Speaking of freeze drying, as of this month, my freeze dryer is officially paid off.  One less financial burden.  (Now if I could pay off the mortgage, maybe I could farm full-time for half the year.)

The sweet potato slips are growing wonderfully.  Those, as well as regular potatoes and onions will be in grow bags this year because they were less than successful last year in the ground.

The garlic has come up beautifully.

The horseradish is already showing signs of leafing out.  The horseradish I harvested last year went into the food processor, then the freeze dryer, and back into the food processor.  (Interesting trivia for lovers of sushi: most of the wasabi we buy in North America is actually horseradish that has been dyed green.  Apparently, real wasabi is so rare and expensive that only very high-end restaurants in Japan are able to source it.)

The asparagus is popping up as well.  That will need to be harvested this weekend.

As I mentioned earlier, there is much to do still, but considering that we’ve had 2 nights of frost last week, planting is not one of them.

That’s it for the moment.  Back to editing videos and piecing together more for the page.  As always, you can drop by the Blue Gypsy Homestead Facebook page (see below for a direct link) for more recent information.

Until next time, keep your shovel in the dirt, the sun at your back, and a smile on your face.

________________________________________________________________________________

I’ve launched a YouTube channel for the homestead that you can find at: https://www.youtube.com/channel/UCYhZ1s_14TaPZvGkd6qiauA
If you could, please stop in, view the videos, select ‘Like,’ subscribe, and share the link.  These things will really help the channel end up in the algorithm and get off the ground.

Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

Welcome back!

Sorry it took so long to get back into blogging, but it’s been quite the emotional rollercoaster as you can imagine if you read the post from February 18.

On to focus on the positive.

• • I turned 60 at the beginning of March.
  • The snow is melting, albeit slowly, south of Ottawa.
  • I have ordered at least $125 worth of seeds, as well as another $250 in sprouting equipment. The peppers have been started, as have several flowers.
  • Tomatoes and eggplant will be next, likely next weekend.

The YouTube channel is off to a slow, but steady start.  To be honest, there’s not a lot to VLOG in the winter, so content trickles in.

My drones arrived in the mail on Thursday last.  They are charged up and ready to test out when the winds are not gale force…

Once they get up in the air (or at least one of them does) I’ll start adding that footage in with my VLOGS.

In my mind, Spring has always been a time of hope and rebirth.  I look forward to being able to start getting the gardens ready, even if it’s too soon to plant.

The chicken coop needs a good cleaning and the electric fence needs to be set up by the time the chicks arrive in May.

I am still enjoying the chicken I raw packed in the fall/winter, mostly as an addition to dishes I’m cooking.  I even used one jar as part of a chicken fajita night.

I experimented with adding some canned chicken drumsticks to a batch of chicken paprikas.  Since the chicken was fully cooked already, I added it at the end, and let it simmer for about 5 minutes.  This gave the chicken the chance to absorb some of the flavour from the base sauce.  I make nokedli (a pasta very similar to spaetzle) and serve the paprikas over it.

This year, one of the peppers I planted are the type from which Szegedi Paprika is made.  In all, I think I have roughly 180 individual pepper seedlings in the tray.  Peppers are notoriously slow to sprout.

I also started a few seeds that had sprouted from the Ambrosia apples I recently bought.  They won’t produce the same type of apple, but apples they will, and I LOVE apples.  Worst case, in 5 years when it starts producing, I’ll have the ingredients I need for a wonderful apple sauce.

I’ve been experimenting with regrowing romaine lettuce from the base that I saved after making a salad.  So far, they are coming along nicely.  I’ll show the progress in an upcoming video #short.

Another thing I’ve signed up for is an Amazon affiliate link that will basically give me a tiny commission on any purchases made by following the links in the description of the videos.

My goal is to reach the magic number of subscribers (1000) so that I can start monetizing the videos.  It’s all part of the greater business plan to become self-sufficient and hopefully, allow me to retire (to full-time farming) in the next 5 years.

I am so grateful to those who watch the videos, select the like (thumbs up) button and, share the video link with friends.

I’ve also created my catchphrase:
“Keep your shovel in the ground, the sun at your back, and a smile on your face.”  I should probably add “wear sunscreen” but I’m sure you are already hearing that often enough.

In any case, enjoy the season of rebirth.

Until next time.

________________________________________________________________________________

I’ve launched a YouTube channel for the homestead that you can find at: https://www.youtube.com/channel/UCYhZ1s_14TaPZvGkd6qiauA
If you could, please stop in, view the video, select ‘Like,’ subscribe, and share the link.  These things will really help the channel get off the ground.

Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

 

Blue Gypsy Homestead

BLOG – 2023/Feb/18

Welcome back!

TRIGGER WARNING: THIS POST DEALS WITH DEPRESSION AND SUICIDE

I wish I didn’t have to write a post like this, but reality hits fast and it hits hard.

I made a promise to openly discuss, with the intention of helping to normalize, the concept of reaching out for help when you are in crisis.
Over the years, I’ve lost a number of friends to suicide. Every one of them had their reasons. It still hurts.

Here are some statistics in Canada.

An average of 10 people die by suicide each day in Canada

Of the approx. 4000 deaths by suicide each year, more than 90% were living with a mental health problem or illness.

Across the life span:

Children and youth (10 to 19 years)
Suicide 2nd leading cause of death
Males account for 41% of 10-14 year old suicides, increasing to 70% of 15-19 year olds
Self-harm hospitalizations 72% females

Young adults (20 to 29 years)
Suicide 2nd leading cause of death
Males account for 75% of suicides
Self-harm hospitalizations 58% females

Adults (30 to 44 years)
Suicide 3rd leading cause of death
Males account for 75% of suicides
Self-harm hospitalizations 56% females

Adults (45 to 64 years)
Suicide 7th leading cause of death
Males account for 73% of suicides
Highest suicide rate across lifespan observed among males 45 to 59 years
Self-harm hospitalizations 56% females

Seniors (65+ years)
Suicide 12th leading cause of death
Males account for 80% of suicides
Males aged 85+ experience the highest rate of suicides among seniors
Self-harm hospitalizations 52% females
For every 1 suicide death there are:
– 5 self-inflicted injury hospitalizations
– 25-30 attempts
– 7-10 people profoundly affected by suicide loss

Source:
Public Health Agency of Canada analysis of Statistics Canada Vital Statistics Death Database and Canadian Institute for Health Information Hospital Morbidity Database.

Mental health issues have always carried a certain amount of stigma and that needs to end.

We, as a society need to be more open and accepting of people who are ‘on the edge’ because they are important.

These statistics tell me that we need to do more to normalize mental health issues.

I myself am no stranger to depression. For many years, I suffered massive highs and deep, deep lows. The depression could last weeks. Impulse control was difficult, if not impossible. It was not until 4 or 5 years ago that I was diagnosed with bi-polar disorder and ADHD. In fact, it was a contributing factor to the end of my 30-year marriage.
Although the thought of taking my own life did not enter my thoughts, I can understand completely how so many lose the battle every day.

I have made a promise to bring up the uncomfortable subject of mental health, long before I lost friends.

The number of suicides among people at my high school was unbelievable. Every one of them broke my heart.

The entire point of this blog is to reiterate that it is nothing to be ashamed of if you’re struggling, whether you are an armed forces veteran or a person struggling to get out of bed every day. It IS NOT a sign of weakness to seek out help and I for one encourage anyone facing the ‘black dog’ to reach out and get the help you need.

It took my (now ex-) wife tearing into me to realize that something was wrong with me. I walked into a mental out-patient clinic and broke down; I had finally realized that something was wrong with me. The counsellor listened to me and immediately knew what was going on. He sent me to my GP with instructions to repeat exactly what I had told him. I received an appointment the same day and did as I was told. My doctor looked at me and asked me what I wanted. All I could get out was “I want to be stable.” He handed me a prescription for mood stabilizers but warned me that the process had only just begun. I honestly was oblivious to what I was doing and now that I know and I am on the correct medication, I deal with the guilt of my past actions and the hurt I caused her. Although I was moving in the right direction, it was too little, too late to save my marriage. I still deal with the guilt, but fortunately, my ex-wife is still in my life. We are friends and I am grateful that she has let me back in to that extent. She is in another relationship now and seems to be very happy; this makes me happy.

I can’t go back in time and reverse everything, as much as I wish I could, but I can move forward and live my best life. I can honestly say that I am getting better every day.

Thanks for following me. I really do appreciate the support.

Until next time
Louis

PS: If you or anyone you know is suffering from depression or other forms of mental illness, I BEG of you to reach out to them and help them find the resources they need. Please PLEASE reach out… someone really does care and most of all, YOU MATTER.
Talk Suicide Canada
Hours: Available 24/7/365 for calls; 4 PM—12 AM ET for texts; Languages: English, French
Tel: 1-833-456-4566
SMS: 45645

https://mentalhealthcommission.ca/what-we-do/suicide-prevention/

United States
https://www.cdc.gov/suicide/resources/index.html

How to help a friend – Video
https://emmresourcecenter.org/resources/how-help-friend-video

Suicide Prevention Resource Center
https://www.sprc.org/
________________________________________________________________________________
I’ve launched a YouTube channel for the homestead that you can find at: https://www.youtube.com/channel/UCYhZ1s_14TaPZvGkd6qiauA
If you could, please stop in, view the video, select ‘Like,’ subscribe, and share the link. These things will really help the channel get off the ground.
Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

Welcome back!

It’s been an interesting week, weatherwise here in the Great White North.  I swear, we are either wearing 15 layers of clothing, or running around in shorts.  (Confidentially, after 2 or 3 straight weeks of -20 to -30 Celsius, even +1 feels like suntanning weather.)

I wanted to discuss a hobby of mine that brings me joy: photography.

I started taking photographs as a child, using a Kodak camera with 110 film.  The thing about film is that you would shoot a roll and then, wait a week to see whether you got even ONE good picture.

Soon, I received a Kodak 126 camera.  Again, I’d shoot a roll, send it off to be developed and hope for the best.

I saved my money from odd jobs and bought my first 35mm camera, a Canon AE-1.  I shot a lot of film with this one, but the difference was that I had learned to develop my own film and pictures.  In elementary school, a buddy and I were tasked with building a darkroom in a bathroom.  We did as much of the work as we could during lunch and after school.

I advanced my skills by shooting, developing, and printing hundreds of rolls of film.

Eventually, I started buying film in bulk and rolling custom cartridges for my own use.  Often, I’d roll 12s because that way, I could focus on one subject.

In high school, I joined the photography club and saved enough money to buy my own second-hand darkroom equipment.  I shot landscapes, sports, 1 wedding (never again), wildlife, and some portraits.  I worked primarily in black and white.

I started collecting cameras and at the time of writing this, I owned over 50 different models.

Life got busy and I put my camera down for a few years.  On my 50^th birthday, people gave me cash as gifts, and I put that toward my first digital camera, a Nikon D3100 that I still own.  I rediscovered my love of photography and I have been shooting since.  I’ve expanded my repertoire to include work with professional models.

I often take pictures with my camera, mostly because it’s easier to carry than my full camera bag.

Still, when I work a shoot with a model, I always go back to the Nikon, but now I have a portable studio, including backgrounds, lights, and some outfits.

I will also be using the D3100, along with some wireless microphones, as my primary VLOG camera.  (Keep an eye out for the launch of my YouTube channel.)

I love to take pictures, capture moments in time, and share with whomever wants to see them.

Photos will make up a good part of my content, at least until the snow melts again.

Thanks for following me.  I really do appreciate the support.

Until next time

Louis

_____________________________________________________________________

I’ve launched a YouTube channel for the homestead that you can find at: https://www.youtube.com/channel/UCYhZ1s_14TaPZvGkd6qiauA
If you could, please stop in, view the video, select ‘Like,’ subscribe, and share the link.  These things will really help the channel get off the ground.

Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

Photo credit: https://unsplash.com/@jdgipsonsf 

Welcome back!

In the midst of what is supposed to be the biggest snowstorm this season, I chose to order my meat chickens.

I have 15-day-old White Rock Pullets (female chicks) arriving on May 18.  I order pullets because I have an inherent dislike for roosters.  They are loud.  They are bullies.  They are nasty.

Clearly, I don’t like them.

I choose white rock chicks because they grow quickly and go to the freezer after roughly 8 weeks.

I had ducks as well last year, but I discovered that the ducks ate the food and left the chickens with little to none.  If I want to eat duck that badly, I’ll buy one.

I picked May 18 as the date of arrival because it’s warm enough (generally) to take the brooder box outdoors during the day if I really wanted.

A brooder box is simply a large storage container that I line with newspaper and cover the bottom with wood shavings.  There is a heater that they can go under to stay warm until their full feathers grow in.  They have a feeder and a water trough.  I keep them indoors for now because I have yet to build a real chicken brooder.  They can be noisy, but they settle down at night when the lights go out.

I feed them starter mix which is finer ground and has extra nutrition.  As soon as that bag is done, I switch them to a grower mix which is formulated to give them more of what they need.  By the time I’m feeding grower mix, they are outside, scratching up worms and bugs as snacks.

After 8 weeks (give or take a week), I process them.

NOTE: ‘Process’ is the term used to describe sending them to freezer camp.

Why do I do this? The reason is simple.  I am a meat eater.  I have worked for a Government agency that was responsible for inspecting animal processing plants.  What I saw in the chicken plant sickened me.  I didn’t eat chicken for a while after that.

When I started homesteading, I made a promise to myself that I would raise at least half of the chicken I consumed.  That way, I can give them the best life possible, sun, wind, bugs, worms, etc.  They are not medicated or given growth hormones.  That means they are as close to being organic as possible, without having to call them organic.

I honour the chickens by talking to them and thanking them for the meal they were going to provide.  I believe that if you are going to take the life of an animal, it must be done humanely, quickly, and with reverence.

I take no joy in the act of butchering.  Perhaps that makes me soft, but I would rather be soft than heartless and cruel.

I will be making room in my freezer by raw canning whatever chicken is still in there.  Once they are hot-packed, the chicken is fully cooked and preserved for up to 2 years.  Having precooked chicken is a great way to throw a meal together in a hurry, when you’re tired or unexpected guests show up.  (Fajitas are your friend.)

After I’ve taken the meat off the bones, I roast the carcasses and boil them with carrots, onions, celery, and spices to make chicken broth.  I pressure can the broth so that I have it ready at any point.

I’ve not yet reached self-sufficiency, but I’m working on it.

Thanks for following me.  I really do appreciate the support.

Until next time

Louis

___________________________________________________________________

I’ve launched a YouTube channel for the homestead that you can find at: https://www.youtube.com/channel/UCYhZ1s_14TaPZvGkd6qiauA
If you could, please stop in, view the video, select ‘Like,’ subscribe, and share the link.  These things will really help the channel get off the ground.

Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

Welcome back!

Worry not.  This blog will be shorter than the last (sarcastic grin).

It’s been a strange winter here in the hamlet of Oxford Mills.  We very nearly had a green Christmas, but then got walloped by a huge storm.  Only a day or two later, it rained and washed away the snow.  I’m not complaining, I’m just concerned.  The specter of climate change keeps me up some nights.

Nonetheless, I’ve started planning for the Spring; not the plants, but rather, what if any infrastructure improvements I will make this year.

The first thing that came to mind was the chicken coop; it needs an overhaul.  I will be replacing the floor with ½” wire mesh, building a second perch for them to sit on, and putting the entire thing on skids so that I can easily move it with my tractor.  Since it, like so many things on my farm, is built using recycled materials, weight can be an issue.  The wood is often very dense, for example: recycled pallet materials.  When you add up the number of pieces that are needed to build a solid, predator-proof enclosure, it gets heavy.

Version 2021 was 4 feet tall inside, standing 4 feet off the ground.  This was the very definition of overkill.  Version 2022 saw a reduction in height to become 2 feet tall inside and 3 feet off the ground.  While it was more than sufficient, it still weighs a great deal.  Version 2023 will have skids to help with the portability.

I also made mention of the possibility of building a second hoop structure.  It will be more of a high tunnel concept, but I still haven’t finalized those plans.

I plan on mapping out where and what I plant in the Spring, but likely not for another month.  I will not be starting any seedlings indoors until late March, so I have plenty of time to review my seed inventory.

Until then, I’ll keep watching YouTube videos of my favourite homesteaders and seriously consider starting a YouTube channel of my own.  I’m not expecting a million subscribers, but I hope to entertain and possibly educate those that do tune in.

Until next time

Louis

I’ve launched a YouTube channel for the homestead that you can find at: https://www.youtube.com/channel/UCYhZ1s_14TaPZvGkd6qiauA
If you could, please stop in, view the video, select ‘Like,’ subscribe, and share the link.  These things will really help the channel get off the ground.

Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

Welcome back!

I just wanted to pop in and share something with you all.  Currently, I’m in the process of launching a YouTube channel for the homestead.

It will be called… wait for it… Blue Gypsy Homestead.

My goal with the channel is to create short videos that detail life on the farm, at markets, and at events.

I’ve been inspired by watching several of my favourite channels to reach out and see what’s out there.  I enjoy sharing details about the farm and occasionally, what’s going on in my life.

I’ll bring you along to my garden, my kitchen table, and wherever else the mood takes me.

I will also be focusing on mental health as I want to educate, inspire, and reassure people who are going through mental issues that they are not alone.  I won’t dispense medical advice because I am not a doctor, but I will say that if you’re struggling, reach out to a professional.

I’d like to give a shout out to some of the channels I watch regularly:

• Roots and Refuge Farm: https://www.youtube.com/channel/UCTZN3HhejW1tOiRdLGUCGGA
• Stoney Ridge Farmer: https://www.youtube.com/c/StoneyRidgeFarmer
• Living Traditions Homestead: https://m.youtube.com/c/LivingTraditionsHomestead
• Gold Shaw Farms: https://www.youtube.com/c/GoldShawFarm

These are folks I’ve been following for quite a while now and I have been inspired by their belief in their dreams and their work ethic.

If you are on the fence about self-sufficiency and walking away from the rat race, these folks are living it.

Enjoy!

Until next time

Louis

_____________________________________________________________________

I’ve launched a YouTube channel for the homestead that you can find at: https://www.youtube.com/channel/UCYhZ1s_14TaPZvGkd6qiauA
If you could, please stop in, view the video, select ‘Like,’ subscribe, and share the link.  These things will really help the channel get off the ground.

Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

https://www.facebook.com/BlueGypsyHomestead

Welcome to 2023.

It’s a new year and I’ve decided it was time to get back to blogging.

First, a few updates.

1. In October 2019, we closed Blue Gypsy Wines permanently. The reason was that we just weren’t making enough money for the effort that was going into the enterprise.  If I’m being honest, I should have pulled the trigger 2 years earlier.
2. After my wife and I separated, we put the farm up for sale. However, we had 2 offers and both were ridiculously low.  Needless to say, we declined them.
3. My wife and I came to an agreement that had me take over the farm on my own, renovate the building and move in. I chose to rebrand, and Blue Gypsy Wines became Blue Gypsy Homestead.  Now, what was once a winery is slowly becoming a market farm where I have built approximately 3000 sq ft of gardens, a chicken coop for raising meat birds, and an area for rabbits.

Beginning in 2020, I began building garden beds.  My first was a 30 foot by 30 foot, in-ground area.  Used my tractor to till the area and break up the sod.  I bought woven ground fabric to hinder weed growth.  That first year, I harvested mostly strawberries and vegetables.

In 2021, still in the throes of the COVID pandemic, food shortages, etc., I decided to expand the gardens and created a second 30 foot by 30 foot, in-ground area.  Again. I tilled the area and laid down weed fabric.  I also built a tunnel to grow climbing plants in the hopes that I would get some squash and peas.  Growth on the tunnel didn’t go as planned and the crops I planted next to it didn’t come up.  Lesson learned.  I anticipated a shortage of mason jars because of the new interest in gardening, and luckily I managed to buy 20 cases, half were 500 ml and the other half, 1 litre.

I used a drill auger to ‘dig’ holes that were 2” across and 6“inches deep.  I either plant a start that I had grown indoors, or a seed.  Digging a deep hole, then backfilling it with a soft medium, allows the plants to set roots and spread out easily.  This becomes extremely important at the beginning when the plant is most vulnerable.

A late frost killed off the tops of my frost tender plant starts, but because the roots were deep and protected, they rebounded eventually.

The in-ground beds were very successful, and I was encouraged to keep trying different things.  My farm was now a laboratory as well.

In the fall, I put out a call for people’s leaves.  Since the town was charging a $1 per bag drop off fee, my offer was taken up eagerly.  I went around town picking up bags of leaves for free which I then mowed and tilled into my gardens.  Fall Leaves are a significant source of nutrients such as Carbon, Nitrogen, Phosphorous, and Potassium. As leaves decompose via microbes or worms, these essential nutrients are released into the soil.

In 2022, I bought 5 cubic yards of mushroom compost.  I spread it on top of the garden and put a handful in each hole that I was planting in.  I planted the 2 in-ground areas with a wide variety of vegetables.  I built two raised beds measuring 4 by 10 feet from salvaged boards.  I planted asparagus, garlic, and horse radish.  I harvested a massive amount of horse radish, and it was exquisite.

This was also the year I decided to buy a freeze dryer in anticipation of a good harvest, to help preserve some of the bounty.  I was absolutely stunned by the abundance of my work.

I went on a canning spree and canned dozens of jars of everything. I also freeze-dried zucchini, corn, peas, carrots, onions, and beans.  In theory, freeze dried goods have a shelf life of 25 years.

What I didn’t freeze dry, I froze or canned in mason jars.

I sourced another 20 cases of jars in 2022 and stored them away for future use.  Once again, half were 500 ml and the other half, 1 litre.

I watched (and continue to watch) YouTube videos that were produced by homesteaders, and I learned a great deal.  For example, I learned to raw pack (can) raw chicken which gave me more room in my freezer.

NOTE: I should point out that raw packing meat, especially chicken, is safe if done correctly.  I was able to essentially remove the meat from chicken carcasses, pack it in mason jars, add salt and water, and pressure can them for 90 minutes. (Please note, this is an explanation, not directions.)  The result was fully cooked and preserved chicken.

So here we are in 2023.

I’ve got plans to build another tunnel, except this time, I plan on making it into a de facto greenhouse.  I have 500 strawberry plants due the first week of June along with more plants than I can remember.  It is going to be an exciting year.

Please visit my farm’s Facebook page for more: https://www.facebook.com/BlueGypsyHomestead

Now, back to planning my garden for the Spring…