In many communal kitchens, may it be a hostel or a student dorm, postings are usually to be found; “Leave it nicer than when you came”, they read. That can be said to humans on earth too, to leave it better than it was. By living and working in nature, with nature, I believe that our surroundings here at the homestead are ecologically healthier, more diverse and vibrant than should we as humans not have been here.
Having a hostel of your own, gives you the best of both worlds; the comfort of home with the vibration of travelers.
HOMEGROWN Life blogger and Maine dairy farmer Dyan Redick honors the determination of women farmers, even as she observes a bittersweet month on her farm.
Goat School will be traveling to British Columbia and then to Ohio in September.
Thanks to helping hands, everything gets done.
Our August at the Hostel has best been described visually; a flat palm held about an inch from our face.
Winter has it's challenges, but the snow-capped beauty and the adventure of living simply amongst it makes it more than worth it.
Growing an organic garden with compost I made using natural material from our surroundings is to comply with nature's way of taking care of itself – it's to remain humble for a true and tried life cycle and acknowledge our inevitable part in and connection to life on earth.
HOMEGROWN blogger Dyan finally spots signs of spring on her Maine dairy farm, from sunrises to newborn goat kids to eggs of every shade. Lovely!
Getting your very first chicks is an exciting experience and a very big step for most first-time homesteaders. Here is some advice for enjoying your new additions and avoiding any potential problems.
Overcoming my personal fears and welcoming the newest addition to our homestead - honeybees
The community of Penobscot, Maine, has declared their local food sovereigny in a move to bypass restrictive state and federal regulations.
There are many benefits with raising pigs for meat, and also some common sense ways of doing so in a sustainable way.
The process of saving seed for next year begins while the growing season is still going strong
Regular tasks that keep our cabin comfortable and welcoming.
One thing that gardening has done to me, as to so many others probably, is that I've started to pay attention to where the food on my plate comes from, and usually the answer is “from our garden."
Stay warm, find a hobby and cull the livestock; here are some of the things we do to prepare for winter!
Where is our economic security?
A homesteader's year is over for this time. Nothing cleans the yard up as a foot of snow, and I think it's here to stay. winter on Deer Isle is great, so great I consider it something we deserve after getting through the summer, both for us as homesteaders and for us as a part of this community.
Using a mortar and pestle to create a variety of spice and herb blends.
Hints for kidding in the very cold weather.
HOMEGROWN Life blogger and Maine dairy farmer Dyan Redick recounts a poignant start to lambing season on Bittersweet Heritage Farm.
Calling all gardeners — If you want to view a remarkable series of photographs of vegetables as art, check out Lynn Karlin’s exhibit, Taking a Stand: the Pedestal Series. You can view the series here http://goo.gl/K1apd or at the Maine Farmland Trust in Belfast, Maine from September 28 to November 14th.
If there’s one thing I’ve learned in my short time of being a goat herder, it’s that at breeding time, the goats are in charge.
Dyan writes about the changing season at Bittersweet Farm, and introduces us to the newest member of the flock, a black sheep named Little Man.
HOMEGROWN Life blogger Dyan recalls how the seasons affected her childhood and how they guide her activities now on her Maine dairy farm.
Renewable energy is often seen as a way to have it all and still feel “green” and it is indeed at a glance more environment friendly than conventional power, but no power has as low footprint as the power not used.
There used to be, from Maine to Georgia and west to the Mississippi river, 20.000 grafted apple varieties. Today, when commercialism is king and the most known apple varieties are the 5 kinds offered in the supermarket those old varieties are worth paying attention to. As with all things around us, diversity is interesting and sustainable.
For the past few years, we've experimented with different ways of storing food fresh and now we're eating garlic, onions, squash, carrots and beets in June.
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
As fall wanes, HOMEGROWN Life contributor Dyan spends time observing and learning from the language of animals on her Maine dairy farm.
Even as far north as Maine I can harvest produce from March to December with parsnips to dig from under the frost in February without the use of row covers or a greenhouse. In some beds I do two or more succession plantings that together with the root cellar keeps me with fresh produce all year.
HOMEGROWN Life blogger and Maine dairy farmer Dyan Redick gets through winter — and goat breeding — by taking a page from her herd and sticking together.
Using fresh raw cream to make butter by hand.
Using snowshoes to keep our paths and trails open as the snow piles up.
With winter beginning, these homesteaders are starting winter off cozy in their cabin.
Darning socks is a simple thing to do - and a statement for self-sufficiency!
We use some old and tried techniques for how to process the meat, like curing and smoking the big cuts so they'll keep without being put in a freezer. We're constantly striving to learn new, mostly old ways of utilizing and preserving more of the pigs for our own consumption, by making headcheese, confit and lard.
Weeks eight and nine of our cross country bicycle trip start in Brantford, Ont., and end in Bar Harbor, Maine.
Ordering bees in January doesn't seem to make sense, until you understand that April is the cruelest month. Plus, if you order bees in January, and then you don't need them - that's just a reason to celebrate! Order early!