Living Free in Tennessee - Nicole Sauce

With a fresh year in front of us, I thought we could take some time today to review a strategy for planning your spring garden. We will also talk about three minor changes you can make this week to set yourself up for a great year. It's a great time to tap into your perception of a fresh start to change just one thing. We often underestimate the power of how a few small changes can have a long ter...

Today we will talk about how we did with our family strategic plan this year, begin diving into a book I've been reading about home-scale permaculture, and talk a bit about where I hope to see this show go in the coming months. Big news my friends - we have made it to  Stitcher ! We are on  iTunes  too! Today is Monday, December 26, 2016 and this is episode 17 of Living Free in Tennessee. We are o...

Listed to a reading of The Night Before Christmas - both the traditional version and one from down under.   Merry Christmas all!  

Today is Monday, December 19, 2016 and this is episode 16 of Living Free in Tennessee. 12/20 Update: re-recorded the first 5 minutes due to unpleasant audio. What mother nature is providing Cabbage Persimmons Mo' Mushrooms The watercress is still here! Using the Prepper Pantry Venison Braised Cabbage Recipe on crack: Venison Braised Cabbage Bierock The weekly squash - week 2: Spaghetti spaghetti s...

Winter is coming and so are the holidays this week at the Holler Homestead.   Today we will go over this week's pantry tip, talk about winterizing the homestead and I'll share 5 country gift ideas. What mother nature is providing Cabbage Venison - bacon wrapped loin Mushrooms Using the Prepper Pant ry Why is it called the prepper pantry? Potato soup (Bacon) Protection from freezing Honey Extractio...

Holler Homestead living is the topic of the day. Today is Monday, December 5, 2016 and this is episode 14 of Living Free in Tennessee. With the production of the Center Hill Sun absorbing the whole weekend, I thought it would be a good day to talk about what day to day life is looking like in December. Show Sponsor: The Genesis House http://www.genesishouseinc.com/ What mother nature is providing...

Today we will talk about how to tap into one of the easiest foods to grow on your land in our area: Chestnuts! Specifically how to harvest, store, grow and prepare them. What mother nature is providing Drought -  That means all the usual mushrooms that we harvest at this time of year are not blooming. The good side of this is that firewood has seasoned on the forest floor over the summer and is dr...

Today, we will have a Holler Homestead update. I want to share with you some of the stories from our part of the country that have happened in the last few weeks, take a look at where our focus is as we seek to increase the food we produce on site and talk about what we are focusing on moving into the new year. What we are preserving this week... Apple cider - the final round Apple sauce Drying he...

Today, we talk a bit about the importance of community, explore five ways to prepare hatch chilies, and discuss how to preserve the chilies for winter. Highlight Recipe: Southwestern Broccoli Casserole Ingredients: 4 heads broccoli. Steam, chop, drain 1c celery, chopped 1/2 c onion, chopped 16 oz can green chiles, chopped (or similar volume fresh or roasted) 1 c sour cream 1 c Cheddar, shredded 1/...

After a personal break, we are back at it and today I chat about a few health care options and our experience with health insurance and healthshares.  Also today, a bit of a homestead update.

Squash, Squash, Squash! The many ways to eat squash is the name of the game in this 8th episode of Living Free in Tennessee. Today we will take a look at four ways to use squash that you may not have thought of and that can be used as a basis for many fantastic dishes as you work through your summer squash. We will also talk a little bit about elderberries and I will share a tip with you about can...

Untested (by me) poke remedy to poison ivy: http://duplin.lostsoulsgenealogy.com/cookingcorner/pokeweedcure.htm     Wild things we are eating this week: Blackberries Daylilies Gathering lots of leaves for teas: sasafrass, mint, bee balm, blackberry leaves What we are preserving this week: Corn Jams Beans A word on managing canned goods: Audit your stock and organize it. Fermenting Garden Excess Bo...

Want to see a balanced documentary on how animals are raised for food in the US? Check out At the Fork, AtTheForkFilm.com! Today I am joined by John Papola, producer of this film to talk about what motivated him to trust in human nature and produce a film that is balanced and educational rather than preachy. Get tickets TODAY at AtTheForkFilm.com. Also covered on this episode: Quick shortbread rec...

Several of our friends have passed away in the last week and it reminds me that you need to live for the now as much as you can, while laying the foundation for a good future for yourself -- or for your loved ones. While thinking about this, I found a  nice tribute to our friend who passed away on Monday from Garth Brooks: https://www.facebook.com/GarthBrooks/videos/1078676248878474/ What we are e...

One of the best ways to eat well on a budget is to buy produce when it is in season and preserve it for the whole winter. Last week, I spent $20 on 1/2 bushel of beets, an additional $5-10 on other ingredients, and ended up with fourteen jars of pickled beets. Had I preserved all the beets, I would have had 21 jars, making the cost to me a little over $1 per jar. Go try to get such a premium produ...

What we are eating this week Berries! Elderflower Fritters: a recipe - do not use olive oil Items from the root cellar: Spaghetti squash and sweet potatoes Still getting lettuce galore but that is about to change What we are preserving this week - and how Peppermint Bee balm - finally about to bloom Sour Cherry Jam Blackberry leaves Pickled Beets - Recipe coming soon! Garden/pest update The flea b...

What we are eating this week Coleslaw recipe & freshness strategy 2 TBSP mayonnaise, 2 TBSP vinegar, 1/3 cup milk, 1 TBSP honey, 1 tsp freshly ground pepper, 1 tsp salt. Shake like mad! Pour over your cut up cabbage, carrots and onions. Chard, radishes, spinach, lettuces, canned corn (must. finish. last. year's. corn.), strawberries, sweet potatoes Poke weed w/ video on how to prepare it: https://...

Nine years ago, we started on an adventure in the country. What began as a weekend getaway quickly changed into a small homestead with chickens, gardens, laughter, neighbors, and sometimes the opposite of laughter. The Holler Homestead is known in our area for our home roasted coffee (it takes less time to roast your own than drive to the store), elephant garlic, stone ground flour and hand rolled...