I love using all my cast iron! I remember the days of trying to use a spatula to scrape the crud out of the bottom of my cast iron skillet and trying not to mess up the seasoning on the pan. Then I found out about chainmail scrubbers.
The question that I get asked quite often by folks just getting started is “What Homesteading Skills Should I Work On As A New Homesteader?” Of all the things on the list of skills I give them I think learning to can is the one that people seem to want to learn the most but are also a little scared to dive into.
You can only truly appreciate a kitchen utensil like this if you’ve ever made sauerkraut by chopping up cabbage with a knife. The Weston Cabbage Shredder is AWESOME!
The Modern Homesteading Podcast, Episode 84 – May 23, 2018 – Outdoor and Summer Kitchens.
Question For Today’s Podcast Episode:
Sarah Asks – What are your thoughts on the usefulness of a summer kitchen? This is our first summer and with all the stuff I want to can from the garden I can see that I will be paying through the nose on electric bills to cool the house back down.
On today’s podcast episode I’m joined by homesteader, blogger, author and podcaster Melissa K. Norris. Melissa and her family homestead 15 acres in Washington where they raise cattle, chickens, pigs, grow heirloom vegetables and put a lot of emphasis on cooking from scratch. She has written two books and she is the host of the “Pioneering Today” Podcast.
Fermented foods are Sooo good for your gut health and amazingly easy to make right at home, especially if you have the right tools. Fortunately it doesn’t take much, just a mason jar, your veggies of choice some salt and one of these kits and you have everything you need.
About a year ago I tried zucchini spaghetti for the first time and all I could think about was why haven’t I tried this before. Not only was it a great use of all those zucchini I was pulling out of the garden but it was much healthier than the high carb noodles I was eating before.