Living Free In Tennessee - Nicole Sauce

Today, I will give you a big goaty update - loosely organized around five things that the goats have taught me about fencing. I also have an update on the caramel recipe I covered last week, and someone asked me a question about vanilla extract. Remember folks, if you want to drop a comment or question to me, you can do so my emailing me at nicolesauce@gmail.com, or leave a comment over at livingfreeintennessee.com Tales from the prepper pantry We got all the pantry things moved into the pantry, the insulating done for winter! The first frost landed this week, so we have the last of the tomatoes from the garden, the peppers, and the squash. Looks like the radishes and peas made it so we will hopefully get some things Kale time is near Starting to eat through the last of last year’s canned goods This week’s Holler Stew What we are preserving this week Apples if the opportunity arises Fingers crossed for venison Caramel Recipe: http://allrecipes.com/recipe/24952/caramel-popcorn/ Vanilla Extract Ratio: 13 oz

Today, we talk now about some homemade holiday gift ideas that you can start now so that they are fantastic by December! Also today, we have a coffee business update, and a special announcement!   Tales from the prepper pantry The fall garden provided a yellow squash! (Remember the risk I took?) Pea shoots Radishes Tomatoes Chicken of the woods From a pantry perspective, we are still regrouping for winter storage. What we are preserving this week Apples if the opportunity arises Transitioning from canning to drying Venison could happen at any moment Drying Oyster mushrooms Stories from the Holler 7,000 ways you can improperly install electrical fencing Vocal performance with percussion Ducks thought it was daylight last night and would not go to bed Four Holiday Gift Ideas Kahlua 1 liter vodka, everclear or other 100 proof clear liquor 2 vanilla beans (where to get them) 4 cups strongly brewed coffee - i mean really strong man 8 cups brown sugar Homemade salve Comfrey, mint Coconut oil (where to get) Cr

Lots of things happened in the last week, including my first time in a hurricane, more goat hijinks, and success in preserving food. But even more interesting is a new interview with Dori. Remember Dori? She reached out earlier this year because she had purchased a dreamy sounding property in Missouri complete with deteriorating cabins and a home built onto the side of a cliff and into a cave! We had a fun interview right after her first weekend at the property and talked about her plans for the land. Dori will be on after our regular segments to give us an update on how things have developed in the last six months.  Support us on Patreon. Tales from the prepper pantry The fall garden provided a yellow squash! (Remember the risk I took?) Pea shoots Chestnuts Potato mania Cucumbers from the market Roasted butternut squash DUCK EGGS Radishes but no lettuce Kale Tomatoes 2.0 We’ve already eaten or given away half our salsa!\ Auditing the venison and our favorite processor went out of business. What we are pre

As we rutch into fall season, and to prepare you for the coming night where the screen between the world of the dead and the world of the living, I thought we could talk about the most important of homesteading plants to foster on your land: Garlic. Garlic is one of those cure-all vegetable with its antiseptic properties, bug deterring scent, sauce-flavor-boosting characteristics, and it even keeps vampires at bay!  Resources Support me on patreon! Hog Processing Workshop Garlic Cayenne Tea Recipe for Pest PreventionHoller Roast Coffee Tales from the prepper pantry Holy mushrooms batman! Puffballs Cauliflower Oyster Dryads Saddle Cucumbers, tomatoes, peppers Storing: sweet potatoes, potatoes, butternut squash What we are preserving this week Mint Elderberry Syrup Apple Cider Make it a great week! Song: Feed My Hunger by Sauce

Today we will take a look at what fall means on the homestead - or rather falling into winter. The sprint has started. Everything is ripe. Animals must have winter-ready food, water and shelter. Firewood must be cut and stored. Harvest festivals are in full swing. And this year, things are about a month early in Tennessee by my reckoning. I already have chestnuts. For those of you who do not live on a homestead, fall feels more busy than spring because each week, the weather gets a little colder. And the last two weeks have been zingers at the Holler Homestead, especially with a new coffee business this year, the need to sell more ads for the Center Hill Sun, and my being a bit behind on canning this year. Tales from the Prepper Pantry Watercress is holding strong Oyster mushrooms Chestnuts Storing potatoes now, but not in my root cellar yet Volunteer tomato plants doing very well - we will save seed from them Fermentation is perfect right now Reorganizing the shelves to handle winter storage. What we are p

Today, I run through stories and do a debrief after having spent a week helping with logistics (from Tennessee) for bringing aid to victims of Hurricane Harvey. This was recorded from my car using the Zello app because with all the time needed to help with on the ground logistics, the only time I could carve out to record was in the car, driving someone to the airport. Some things we talk about: Tales from the prepper pantry What we are preserving this week Specific apps and websites that were most helpful to link people giving aid to those who needed it Stories from the field Lessons learned after a week of helping Resources zello.com glympse.com http://www.cacteam.com/resources/ https://www.waze.com/ Song: 9/11 by Sauce

Today, we will talk about one way you can help people in Houston immediately, as well as 2 things you should be prepared for in your own life in case a weather disaster ever strikes your home. So, before we jump into our regular segments, I want to share with you what I plan to do to help Texas recover from the terrible damage it received from Hurricane Harvey. Some people who I personally know started an organization with a very simple mission right after Hurricane Katrina. I well remember wishing I could just rent a bus, drive down to New Orleans, and start picking people up and getting them the hell out after that Hurricane, don’t you? All the while, we heard about how long it was taking FEMA to get their resources to that part of the country. Heck. Walmart was able to move water in faster than the feds and George Bush took one heck of a beating over what seemed like a slow response to we the citizens, and seemed like a fast response to bureaucrats in Washington. What followed was horrifying. Anyone who kn

Today, we talk through a collection of stories from the Eclipse adventure that illustrate how sometimes spontaneous order is the best way to organize. Or said another way: How no organization at all can be the best organization if the folks involved have the same shared goal. 

Today, I am joined by Whitney and John Athayde to tell us about a project they built together: HomesteadOji.com. This colorful set of emojis for iPhone tell the day to day story of a homesteader, from "Fox in my coop" to "goat kicked over the milk bucket." Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Corn corn corn corn corn corn Round 2 of green beans is almost here Tomatoes still trickling in SWEET POTATO GREENS Watercress is back in force and other fall wild edibles should be coming on soon Recipe of the week will be Bacon Cinnamon rolls, and here is why What we are preserving this week Where we share what we are preserving for winter storage Sauerkraut Elderberries Lemon Balm Might can corn Garden Economics project Seeds have germinated, so I pulled back the straw to let them get bigger Found two volunteer tomatoes - these are the best kind. Resources: HomesteadOji.com SfumatoFarm.com  Ne

Today, I will share with you some ideas on what you can put in your fall garden - and share the fall mix of seeds that we are hoping will grow a nice fall garden here at the Holler Homestead. Along with this I will share the garden update - Because it is time to get that planted here in Tennessee. Indeed, I think I am a bit late, but usually these things work themselves out. Also today, we will hear from Samantha the Savings Ninja with a tip for all of us. And I will share with you a few recipes we are working on this week.   Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. The great freezer defrost project of ‘17 Watercress Cucumbers Mexican sour gherkens Hot peppers: Giardinair Holler Stew relies heavily on leftover thanksgiving turkey, fresh green beans, and fresh corn from the farmers market. What we are preserving this week Where we share what we are preserving for winter storage Basil Green Bean

In today's episode, we replay a timely episode from last year. Because squash happens. And because Nicole Sauce is traveling. Make it a great week!

The Dog Days of summer are upon us and winter is coming. Are you ready for it? Today, we will talk about what you should can do now to prepare for the winter, whether you are in the city or on a homestead like we are. Next week’s show will be a replay of a former episode because I will be out of town for my grandmother’s funeral. Become a Show Patron! patreon.com/livingfreeinTN  Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. It got very very hot her: Tomatoes on hold but they will probably all ripen at once when I am at my grandma’s funeral. Alas. So. Much. Squash. “Where is the fruit?” I think the mild winter paired with a late frost has left us mostly fruitless around here. What we are preserving this week Where we share what we are preserving for winter storage Nothing - headed out of town :-) Handy summer checklist for winter preparation in the summer: Make a list of what you should be ready fo

You’re in for a good show today, it’s a variety show! That’s right, today I will roll through feedback and questions sent in by you, our listeners! A question on building a Wordpress business Getting a side hustle started Stinging Nettle uses and recipes How to make bacon Holler Roast Update Become a Show Patron! patreon.com/livingfreeinTN  Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Squash avalanche - episode 8 Tomatoes are finally ripe and with them a few recipes: Smoking ribs and other freezer meats Wishing I had started meat birds a month ago because grille chickens is sooooo good, and cooking outside is the best way to beat the heat in Tennessee Inventorying the pantry and I ended up with leftover corn, beans, jams, pickles, and peaches   What we are preserving this week Where we share what we are preserving for winter storage Green beans Garlic Dried bee balm Bacon       Wow! Last week’s

Today, we will explore ideas of how to squeeze extra value out of things you already have. Because the old model of having a J O B for your whole life, then retiring into a time of RVs and margaritas on the beach is not necessarily what the future holds with the basis of how our society functions economically changing so quickly. Support me on Patreon! https://www.patreon.com/livingfreeinTN Direct Download Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Tomatoes, squash, beans, corn, cucumbers, peppers, blueberries, blackberries AND NO PEACHES YET - argggggg Salads have moved to more complexity with cucumber as a base and a sprinkling of nastirtium leaves and flowers. We’ve basically reached that part of summer where you have about too much of everything all at once, and you know what that means? Soon it will all die. What we are preserving this week Where we share what we are preserving for winter st

In today’s show, we will hear a bunch of reality checks for the homesteader. Summer has arrived, and there is lots to do. The animals can be grumpy when it is hot. My garden is in an interesting state. Plus we got two goats and they’ve been teaching me a ton, and, after years of offering, my sister trusted me with two nieces for Holler Homestead Summer Camp. Support the show on Patreon! Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Tomatoes are slowly starting to come on. Brisket Story Corn is at the market so we got some Elephant garlic is coming out of the ground (Slow cooked with butter) Cucumbers are here and with them: Pickling season!   What we are preserving this week Where we share what we are preserving for winter storage Green Beans Blackberry Cordial and Jam No peaches yet, but it looks like elderberries will come on soon and this year I want to make some Elderberry wine! GOATS DAY 1 of

Today we walk through the process of canning green beans along with tips on how NOT to contract botulism on accident, I’ll share with you how the power of social capital is moving our coffee business along, and we will have an update on Hey Hey, the orphaned baby chick. But before we do that: I wanted to share with you a new experience I had: Swarm.City. What it is Why you might care The “Slack”   Resources for today's show: Carey Electric Pressure Canner Gratuitous Goat Video 5 WAYS TO PREPARE SUMMER SQUASH Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Swimming in Squash. Nasturtium are up and harvestable ALL THE VEGGIES, minus tomatoes, BUT GUESS WHAT?! Companion carrots are looking great What we are preserving this week Where we share what we are preserving for winter storage Green Beans Pickling Beets Ramping up for peach season! Should be making Jam but I am not Garden Economics project I wa

Today, we are back on track with an episode about homesteading life. I will talk a little bit about going off grid, when it does and does not make sense, as well as share with you the analysis that my friend Shawn over at HackMySolar did here at the Holler Homestead. And no, he isn’t paying me to talk about this. But if you have not checked out his website HackMySolar.com and you are interested in solar and other off-grid things, check out his site. I will share with you some of the chaos of raising both chickens and ducks and what happens when the duck hatches baby chickens. I’ve got a good question in about coffee roasters and what to consider when upgrading. Samantha the Savings Ninja has a special message you may want to listen to before Father’s Day. And finally, I’ll share a personal story of pain that ended well because my animal first aid kit and human first aid kits were well stocked. Support me on Patreon Eating Seasonally and Tales from the Prepper Pantry Green beans, chard from the market, cabbage

Happy Birthday to LivingFreeInTennessee.com. LFTN launched on May 21, 2016 with our first ever episode: http://livingfreeintennessee.com/2016/05/20/episode-1-living-free-in-tennessee/ With the pig roast, Holler Roast Kickstarter, and sudden influx of awesome visitors who descended and started knocking out our new coffee roasting room, I missed it! Today, we will go over the third canning project just in time for Tennessee Berry Picking Season: How to make and can jam, and I will give you all an update on the Holler Roast Project.   Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Zucchini!!! YESSSSSS! Green beans Cabbage Lettuce Radishes Green onions New potatoes Green tomatoes On the wild side: Day lily blossoms, honeysuckle blossoms, elderberry blossoms (fritters)What we are preserving this week Where we share what we are preserving for winter storage Beets - Pickling recipes here: http://livingfr

Today we have an interview with some folks who I have known for a long time, but who I never met until this past weekend. We talk about building resilience into your life on LFTN, but we don’t examine very closely how communities, real communities work. Communities of people willing to put aside small differences of opinion to help one another. Self reliance and taking care of yourself is important.  So we will talk about how a scrappy group of independent people who love homesteading, learning new things, and increase stability in their lives and in the lives of those around them found each other, built trust, and became a tight community despite having never really met. I’ll also give you an update on how the pig roast went and tell you how the Holler Roast Kickstarter went! Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. The first beets are upon us! Root bake recipe New Potato Salad Green onion, kal

Today we get to have some fun with lots of different topics. We’ve had quite a few questions in the last two weeks, and with a looming weekend pig roast in the offing, I thought today would be the perfect time for a Listener Q&A show. So we will talk about grinding your own wheat for flour and the pros and cons of that, give a shout out to a small craftsman who made me something extraordinary - sounds mysterious I know but it will make sense when we get there, talk about hindsight on my homestead, talk about my favorite itchy rash a bit more, cover raised beds in year one when you are using commercial dirt, and then wrap it up with a question about a doggie first aid kit. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Lambs quarter should be coming on but I haven’t gone searching for it Cabbage everything and the first squash is at the farmers market Radishes and spinach Last garlic scapes Salad d