Small Scale Homesteading
We sat outside through the entire eclipse (even though we couldn’t see it) and performed a Peruvian native intention ceremony to welcome in the energy of the eclipse. It was a great experience and I especially enjoyed the drumming and singing bowls – although I’m sure the neighbors were completely freaked out. lol
I didn’t sleep well last night, either. It felt like I never really actually fell asleep, and I remember dreaming about crystals – tons of crystals. And I was being shown all sorts of symbolism and significance – of what, I can only assume was the moon. How that all plays out, I suppose we’ll see 🙂 In the meantime, enjoy the next installment of my Conscious Living series.
Fall is officially here and I’m trying to figure out what I am going to do with all of the herbs I’ve got growing on my deck! I didn’t have as much of a garden as I normally like since we moved in mid May.
Gardening in the homesteading sense may seem like a huge undertaking, but it’s not that difficult to grow just a few of your favorite things. And when everybody grows just a few things… it all adds up.
I am as haphazard a gardner as I am a cook – but somehow, things always seem to turn out pretty good.
I had an overabundance of basil, quite a bit of parsley, a little rosemary and plenty of sage. Additionally, I snagged some lavender cuttings from my old lavender bush which grew into a couple of sprigs, lemon balm, lemon thyme, oregano and a small amount of cilantro.
I like to grow my own fresh herbs because for one, it means I don’t have to buy them – one less thing to deal with at the store. And they’re always just a snip away.
Additionally, I usually let a few go to seed and they come back every year, and some are root-based so they grow back every spring. I haven’t bought any seeds or new plants in two years. They just keep coming back. All of them are currently growing in pots, so you need very little room to have an abundance of them.
Since I grew them myself, organically, that means no pesticides (which means less pesticides in the environment), I didn’t spend any money because they all came back from last year, and they don’t go to waste because I find ways to preserve them for use over the winter – which means I spend even less money.
The only question is – what to do with all of this stuff at the end of the summer?
The answer is GET CREATIVE.
I decided to make herb infused vodka – a basil one, a rosemary & sage one for bloody marys, and then a lavender and lemon balm one for something fresh and summery. All of the mason jars were either purchased second-hand or hoarded from store-bought jams and preserves, so I have an abundance of them hanging out in my basement just itching to be used.
But making nothing but vodka would make for a very drunk winter, and I don’t drink that much, so I still had to figure out what to do with the rest of it.
I decided that freezing various herbs in butter, vegetable broth and olive oil would be great to use for cooking over the winter and easily store in my freezer.
I did one ice cube tray with various herbs in butter, one with oil – organic olive oil, cold pressed – and one with broth.
Even after an afternoon of chopping and preserving, I STILL had herbs leftover. So my final project, which I have yet to complete, is making rosemary and lavender bath salt which is fantastic for a quick energy cleanse. Stay tuned for that project.
For more ideas on preserving herbs or tips for kitchen minimalism, check out my Pinterest board:
My first reaction to the reading was WOW. Your words captured a theme woven into my life right now. The reading has emboldened me to take back my power and inspired me to research some books, get back to meditating and provided a focus.Dina