Weekend Homesteader

Creating a sustainable lifestyle, one weekend at a time.

Be a Hunter/Gatherer – Part Three

Mushrooms – Part Three

Turkey Tail & Chaga

In the first of this series, “Be a Hunter/Gatherer”, I shared my experience foraging for, harvesting, and preparing mushrooms, namely, the Giant Puffball and Chicken of the Woods. In the second article, “Be a Hunter/Gatherer – Part Two“, I tips for finding and preparing  Lobster Mushrooms and Morels.

Before consuming wild mushrooms you must be able to positively identify them. Get a field guide and get comfortable identifying fungi and their development stages before you handle any. Misidentification can lead to serious sickness and even death. If you’re looking for a mushroom identification book, pick up “Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide”.

 

On to the mushrooms!

Turkey Tail and Chaga mushrooms are very different from the other mushrooms featured in this series, as they are not the type of mushroom you consume for their delicious, earthy flavors. In fact, neither of these two are tasty treats, but are instead used for their medicinal properties. Not as painkillers or hallucinogens, but as natural immunostimulants, with anti-tumor properties, and as anti-inflammatory and antiviral/antifungal remedies.

Turkey Tail (Trametes versicolor) is very common in most forests around the world. It grows on dead and downed trees, stumps, and branches in fall-colored, fan-shaped, clusters resembling a wild tom turkeys tail. Coloration varies during development, by location, and with seasons. I overlooked these mushrooms all my life until I developed an interest in hunting and gathering. They have gills underneath, with a leather-like or rubbery texture when collected. It’s not an impressive mushroom upon inspection, but as a potential treatment for cancer and a beneficial anti-oxidant that can be added into your diet with ease, it’s amazing.

Turkey Tail Mushroom

Turkey Tail Mushroom

Preparation takes a little time but isn’t hard. After gathering several good species, clean off the dirt and dry it in a paper sack or food dehydrator. Once brittle they can be ground in a sturdy coffee grinder and seeped like any other loose tea. Put as much in as you can fit into a filter and enjoy. For the most benefit, warm at a low heat for several hours in a pot and then filter into your tea-cup. Turkey Tail isn’t a particularly flavorful tea, but that’s not exactly what we’re going for here with this one…


Chaga

Chaga

Chaga (Inonotus obliquus) too, is a mushroom that’s sought after for its medicinal properties. It has a high level of antioxidants, B vitamins, and minerals like copper, calcium, potassium, manganese, zinc, and iron. Is it your replacement daily supplement? Well, if you have enough of it, it’s worth far more at the market than your cute little multivitamins.

Growing from birch trees in northern climates, and only for harvest during the bitter cold of winter, chaga is difficult to come by. When you see it, you might not even recognize it. It looks like a large black woody growth growing out the trunk of the tree. It can easily been overlooked. Fortunately, it doesn’t have any other look-alikes, so if you harvest what isn’t actually chaga, you’re probably just ingesting a dead tree branch. Key indicators are the interior color once sawed off the tree. And yes, you need a saw to harvest this fungus.

Keep it in cool, dry, dark storage and break off chunks to be ground in a powerful grinder. Prepare similarly to the Turkey Tail as described above. For maximum benefit, Chaga needs to go through an extraction process in order to make most of the beneficial properties available to our digestive systems. There are a ton of resources online that explain in great detail the benefits of Chaga. I’ve begun to include this in selection of regularly consumed teas and tinctures. And if I ever have any extra, I’ll sell you some – at a premium…


I hope you enjoyed the Hunter/Gatherer series on Mushrooms and my personal take on some of the greats that I’ve had the joy of harvesting and preparing. If you want to see more content about homesteading and hunting and foraging, follow my blog to receive notification of updates in your email!

Be a Hunter/Gatherer – Part Two

Mushrooms – Part Two

Lobster Mushroom &  Morels

In the first of this series, “Be a Hunter/Gatherer”, I shared my experience foraging for, harvesting, and preparing mushrooms, namely, the Giant Puffball and Chicken of the Woods. Something worth mentioning about these two mushrooms is that, since they are readily available and usually large, it’s uncommon to be able to eat the whole thing at one setting. To preserve any leftovers, I recommend you dehydrate the giant puffball mushroom and either freeze or can chicken of the woods.

Remember, before eating wild mushrooms you’ve collected you must be able to positively identify them. No need to throw experience to the wind because you think you can now eat a mushroom that killed our ancestors a couple thousand years ago. Be smart and do your research. Get a field guide and get comfortable identifying fungi and their development stages before you harvest and eat any. Misidentification can lead to serious sickness and even death. If you’re looking for a mushroom identification book, pick up “Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide

On to the mushrooms…

While cleaning up around a tree that had blown down during a storm this summer, I saw what looked like a red/orange daylily peeking out of the deadfall. Something that brightly colored among the typical browns and greens of the landscape really stood out to me. I quickly took a closer look and was excited when I discovered it to be a Lobster Mushroom. This is the prettiest mushroom I’ve ever seen. Hypomyces Lactifluorum, as they’re known, is actually a parasitic fungus that attacks other mushrooms, giving them that red/orange color and the subtle scent and flavor of, you guessed it, lobster! I was so happy to find this little gem in the yard. Start looking for these mushrooms in mid-summer.

Lobster Mushroom

Lobster Mushroom

Preparation is easy. Gently clean off any dirt and and heat them with butter and oil. Then add them to a dish that complements seafood. Occasionally you’ll find these dried and for sale in specialty stores, too. I’ve enjoyed this paired with creamy or buttery pasta dishes and white wine, or even mixed with more flavorful dishes and red wine. If you can’t eat all of the lobster mushrooms in one meal, drying them is a fine option, as the flavor and aroma of the lobster is intensified when dried.

LOBSTER MUSHROOM IN TOMATO CREAM SAUCE

This is a light tomato sauce, enriched with cream, to be added to your favorite pasta, along with the sauteed lobster mushrooms.

SERVES 4

Ingredients

Large, fresh lobster mushroom
1 tbsp. olive oil
1 tsp. of butter
2 small cloves garlic, peeled and minced
2 cups canned crushed tomatoes
3 fresh basil leaves
1/4 cup heavy cream
3 tbsp. Parmigiano-Reggiano, freshly grated
Salt and freshly ground black pepper

Instructions

  1. With a dry brush, wipe away dirt from lobster mushroom and slice or chunk.
  2. Heat the oil and butter in a saucepan over medium heat. Add the garlic and lobster mushroom and saute until just beginning to color, about 1 minute.
  3. Throw in the tomatoes and basil and increase heat to simmer, stirring occasionally, until sauce is thick and has reduced by half, 15-25 minutes.
  4. Add cream and parmigiano and stir to combine. Season to taste with salt and pepper. Serve with your favorite cooked pasta and enjoy.

Arguably one of the tastiest wild mushrooms around is the Morel (Morchella Americana or Ulmaria). Readily available in stores at a premium price, you will understand why they are so expensive after trying to forage for wild morels on your own. Don’t even bother looking unless the conditions are just right. Look in ‘springtime’ when the temperatures are around 60 during the day and in the 40’s at night. Generally they’ll show up wherever they’ve shown up before, but if you haven’t found them yet, look around ash and elm trees and keep a keen eye. They blend in very well with the landscape. I’ve probably walked over morels for more years than I’ve known to stoop down and pick them up.

If you’re unsuccessful in gathering morels, you likely have a family member or friend that can cue you into the joys of morel mushroom hunting. Positive identification will reward you with a tasty treat.

Morel Mushroom

Morel Mushroom

Like other wild mushrooms, the morels firm texture and strong flavor stands up as it’s own accompaniment to a meal of steak and earthy vegetables. There are many recipes for morels, but I encourage you to clean them gently in water, slice in two, heat with a little butter to saute. If you’re fortunate to find enough of these and don’t eat them all at once, drying them and freezing them is an excellent way to preserve them until the next meal. Enjoy the tastiest wild mushroom I know!

Next in “Be a Hunter/Gatherer – Mushrooms: Part 3”..

I’ll share my experience with mushrooms known for their antioxidant properties, health benefits, and usefulness.

What have you found while foraging for wild edibles? Do you have a favorite way to prepare morels and other mushrooms?

Be a Hunter/Gatherer – Part One

Mushrooms – Part One

Giant Puffball & Chicken of the Woods

One goal of starting the homestead lifestyle was to satisfy my desire to be able to provide directly for my family from the produce I could sow, grow, and harvest, thereby reducing reliance on a supermarket for some things, reducing the cost of purchasing those items, and improving the overall quality of produce that we consume. One of the things I still have not accomplished, however, is planting a garden…

So while I have yet to prove myself as an agriculturist, I have been successful in providing for my family as a modern hunter-gatherer. While some nomadic hunter-gatherer tribes still exist in remote parts of the world, I don’t have to go live with them to appreciate the principals of their diet. Heard of the Paleo diet? Well the Paleo diet is based on what is believed to have been eaten by early humans prior to processed foods entering the scene 1000’s of years ago, and consists primarily of meat, fish, veggies, and fruit. You know… whatever you can hunt and gather. I don’t follow the Paleo diet right now so can’t get into the details of it. But in this feature series, “Be a Hunter/Gatherer”, I will share the successes I’ve had on the homestead participating in the method of hunting and gathering for sustenance on the homestead.

To start off this series, I begin with the most unique gathering success I’ve had on the homestead. That is of foraging for wild mushrooms. I’ve always loved mushrooms. Portabellas, button, shiitake, oyster, crimini, to name a few well-known varieties. Put them on pizzas, in pastas and lasagnas, top steaks, or slice into spicy fusion dishes, mmmm – mushrooms. But it wasn’t until the fall of our first year on the homestead that I discovered the rewards of foraging for wild mushrooms on the property.

Prior to foraging for and consuming mushrooms in your own backyard, you will need to be able to positively identify any mushrooms you find. A disclaimer not to be viewed lightly is that misidentification can lead to sickness and even death. Find a trustworthy identification guide and study it well. For those just picking up an interest in the subject I recommend the advice of David W. Fischer in his book, “Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide”. He has not steered me wrong yet and even has an online guide if you happen to have an internet connection while foraging. Forage informed!

The first mushroom I found while foraging through the woods at home looked like a kids volleyball lying on the forest floor. It was large and white, round with a smooth surface and had no gills.

I’d found a Giant Puffball! That puffball, pictured below, was found just a few feet off the path growing next to a large oak tree. It stood out, as you can imagine, against the dark browns and greens of the forest floor around it. In fact, I’d walked right by it a few times thinking it was a volleyball that someone was playing with and had left in the yard. Officially, Calvatia Gigantea, these mushrooms are fairly widespread and common, growing from spring to fall in the rich soil of fields, woods, and gardens in the Upper Midwest. They are easily identifiable and have no poisonous look-alikes, so are relatively safe for the novice mycophile. They need to be harvested when they’re young and firm. Once they begin to yellow, though, they’re not worth the effort and are more fun to blow-up with tannerite.

Giant Puffball Mushroom

Giant Puffball

To prepare a giant puffball you begin by peeling off the outer layer, Then slice or dice it into a manageable size. Saute them in good olive oil or fat until they’re golden brown and lightly season with salt and pepper. This way you can taste their mild, nutty flavor. Or, prepare them breaded for a crispy exterior with a marshmallow texture on the inside. The first time I had these I wasn’t a fan of the texture, so the recipe below suggests blending them until smooth if you find that your palate agrees with mine. If you have enough, cook and freeze it in airtight bags for sauteing again at a later date!

 

PAPPARDELLE WITH WILD PUFFBALL MUSHROOMS

SERVES 4-6

Ingredients

6 tbsp. unsalted butter
3 medium, chopped, peeled shallots
2 lb. puffball mushroom
½ cup heavy cream
Salt
Freshly ground black pepper
1 lb. pappardelle (homemade if possible)

Instructions

  1. Peel the outside layer of the puffball mushroom and slice. Melt butter in a large skillet until it begins to turn pale brown. Saute shallots and mushroom slices, turning as necessary, until golden brown. Add heavy cream and bring to a simmer. Season to taste with salt and pepper. (For a smooth texture, mix these ingredients together in a blender)
  2. Bring a large saucepan of salted water to a boil. Cook pasta until al dente. Drain; add pasta, to the skillet and toss to combine. Transfer to a plate and serve
  3. Serve with a fresh field-greens salad. This mild flavored mushroom is easily overpowered by other ingredients, but we have also enjoyed this by sauteing garlic with this dish or adding chopped, cooked asparagus.

Later I stumbled upon the second prettiest edible mushroom I’ve ever seen, a Laetiporus Sulphureus, or Chicken of the Woods. Since then I’ve found several more. They can generally be found during the summer and fall and the chicken of the woods I’ve found have been growing at the base of decaying oak stumps. These mushrooms, like the puffball mushroom, also get quite large, but their color is bright orange and yellow, even salmon and red, and their shape resembles fans stacked on a shelf. I’ve harvested them up to almost two feet in diameter!

The feature image of this post is of the first Chicken of the Woods I found, growing quite near that first giant puffball. In fact, I’ve since found another variety of mushroom in this same area that I will feature in the next post on foraging for mushrooms. The lesson being, once you find an area producing one variety of mushroom, it may be worth your time to check it out from time to time as the seasons change. Below pictured is just a small section of a much larger specimen that I found in 2016 growing on an oak stump.  Really, these photographs don’t do the vibrant colors of these mushrooms justice. When you find one, you’ll know what I mean.

Chicken of the Woods

Chicken of the Woods

The Chicken of the Woods has a lemony, meaty taste, and it’s name comes from the chicken-like flavor and texture it exhibits. It makes an excellent meat substitute because of that. This really is a pretty mushroom, and one of my favorites for cooking with because of it’s versatility. It can be blanched, sauteed, fried, or baked, but use care not to deep-fry them, as they’ll absorbed too much oil and be greasy. Since they are large you likely won’t use the whole thing in one dish, so they can be stored in the freezer after being sauteed and sealed in an airtight bag.

“CHICKEN OF THE WOODS” OMELETTE

SERVES 2

Ingredients

1 tbsp. olive oil
5 tbsp. butter
1 small yellow onion, peeled and thinly sliced
4 oz. wild chicken of the woods mushroom, cleaned and thinly sliced
Salt and freshly ground black pepper
6 farm fresh eggs
2 tbsp. Half-and-half
2 sprigs fresh, chopped basil

Instructions

  1. Heat the oil and 2 tbsp. of the butter in a skillet until butter turns pale brown. Add onion slices and cook until soft. Add mushrooms and cook until soft. Season with salt and pepper then set aside. Wipe the skillet clean with a paper towel and set aside.
  2. Crack one egg in a small bowl, then transfer to a larger bowl. Repeat for all six eggs then beat with a fork. Add half-and-half, season with salt and pepper, and mix well.
  3. Return the skillet to medium-high heat. Melt the remaining butter. Pour egg mixture into the skillet, stirring the surface constantly to make small curds. When eggs are halfway set, spoon the mushroom filling down the center of the eggs. Then carefully fold the sides of the omelette over the filling and cook until done. Slide the omelette onto a warm serving plate and garnish with basil.

In “Be a Hunter/Gatherer – Mushrooms Part Two” I’ll show you the prettiest edible mushroom I’ve found on the homestead, the Lobster Mushroom, and the tastiest one I’ve harvested, the Wild Morel. Finally, unless I discover more edible mushrooms before finishing this series on mushrooms, I’ll discuss the benefits of Chaga and explain how to find and acquire it – as it’s a bit of a challenge to harvest and prepare when compared to the other mushroom varieties.

Smoking Meats – The Brisket

brisket - smoking meatHomestead Smoked Beef Brisket

One of our favorite activities on the homestead is smoking meat on our Big Green Egg. We can’t say enough how much we love the hot, smoky, moist, and delicious briskets, ribs, chicken, and more that this bad-boy produces with patience and experience. We’ve been smoking meat on our Big Green Egg since the summer of 2011. As we recently celebrated our anniversary and wanted to enjoy a special meal prepared at home with love, we decided to smoke a brisket for the enjoyment of no one else but ourselves.

Brisket is a boneless cut of meat from the chest of beef cattle, and since the chest is extremely muscular and contains a significant amount of connective tissue, it must be prepared correctly in order to break down and tenderize the muscle and tissue. It’s worth it though, as brisket produces a very tender, moist, and delicious tasting meal, especially with the right selection, preparation, and serving methods. Considering their large size a full brisket will feed many hungry mouths.

Buying

If you plan to purchase a brisket you may need to call ahead and place an order with your butcher. Grocers often do not carry this large and heavy cut on their shelves. Tell your butcher you want the whole packer which consists of the flat and the point together. The flat and the point are the two sections that make up the complete brisket and will generally weigh anywhere from 9-16 pounds. One section is more lean and flatter while the other is fattier and round.

Recipes

Our favorite recipe, hands down, is a creation of the chefs of Cook’s Illustrated. After smoking several briskets following others recipes and preparation methods, including renowned BBQ personality, Steven Raichlen, kitchen scientist, Alton Brown (their recipes are similar), and the advice of countless online smoking, grilling, and Big Green Egg enthusiast websites, we struck gold with the precious nuggets of information found within the pages of “The New Best Recipe” by Cook’s Illustrated.

Not only do they provide recipes along with methods of preparation, which you’d expect from any cookbook, but they also provide very informative and conversational dialogue regarding the selection of cuts, the processes they tried that didn’t turn out great, as well as their final recommendation, and alternative instructions for people who need a quicker turn-around or are working with other sources of heat, like a gas grill versus a charcoal grill, electric smokers, or even, yes, an oven.

All of their recipes are developed like that. The book was approached from the angle that whatever recipe you’re using now may not be the best one, and they’re going to test them all and prove which one is best. In the end, your recipe, or grandma’s recipe for that matter, may actually be best, but you can bet the chefs in the kitchen at Cook’s Illustrated working on this book tried all of them, documented the process, tasted the final product, and then shared their findings as being the absolute best. With regard to their recipe for beef brisket, I’m on board. You can join their website for free for a period of time and download the article on Barbecued Beef Brisket on the Charcoal Grill, or you can review our summary below.


Dry rub

A dry rub is a critical step in achieving smoked brisket perfection. While many chefs say to let the meat stand on its own with just salt and pepper, all but the most extreme purists of beef brisket will much prefer a brisket that’s been seasoned well with the right amount of spices. We like to use the high-quality seasonings sold at Penzeys spice shop. They’re much more potent than the supermarket variety. If you cook a lot, it’s worth the investment for spices guaranteed to be fresh and flavorful. The recipe in “The New Best Recipe” recommends liberal application of a cup of the following combined dry rub seasonings per each 10 pound brisket to be smoked.

  • 4 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 2 tablespoons salt
  • 1 tablespoon ground oregano
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 2 teaspoons cayenne pepper

For a dry rub to be effective you need to let the seasonings and the meat meld for a while. Wrap in plastic wrap overnight in the refrigerator for maximum flavor. An hour before smoking, while bringing our Big Green Egg up to temperature and soaking the wood chips, we take the rubbed brisket out of the fridge to allow it to come to room temperature.

Smoking

We stabilize the temperature in the Big Green Egg around 225 degrees. On a mild summer day we can hold that temperature for several hours without adding more hardwood charcoal. Soaked mesquite wood chips add an excellent flavor to brisket – so that’s what we use, and plenty of it. A 10 pound brisket is ready for the next step after 2 hours.

BGE thermometer - Smoking Meat

Finishing

At this point the meat isn’t ‘fall-apart tender’ yet so you will be able to move it with two pairs of tongs onto heavy-duty aluminum foil where you’ll be sealing it for moisture retention and improved temperature stability to power through ‘the stall’, a period of time when brisket refuses to increase in temperature as the collagen is breaking down and other processes work their magic.

Once sealed in foil, put it back on the Big Green Egg for several more hours. Add preheated coals if necessary, but beware you don’t exceed the desired temperature. 300 degrees for 3 or 4 hours is desirable. Too low and you’ll be waiting all day for brisket. Too high and you get more than just burnt ends. You’re leaving it on like this until the brisket hits an internal temperature of 190 degrees. Then pull it off. The instructions in The New Best Recipe are to finish in an oven preheated to 300 degrees. Good advice for a smoker that isn’t temperature controlled. I’ve personally had success with that finish method many times.

Resting

The hardest part of the process by far. It’s tempting to start eating now, but we promise you the rewards will be well worth the wait if you can set the foil-wrapped brisket into a cooler insulated with towels for about an hour. Resting is a step many people who like to grill and smoke meat sometimes skip, and those people aren’t going to enjoy their brisket as much as those who wait.

Slice and Serve

It’s going to be hot and it’s going to be juicy. You’ll need a large prep area to work. We recommend performing the following in a large, rimmed, glass pan. Open the foil slowly and save any juices. Separate the point from the flat (it’s held together by a layer of fat) and align the grains. Finally, carve it on the bias across the grain into long, thin slices. If you’ve reserved any brisket juices, pour those back over the brisket and serve!

We love our smoky, hot brisket with sides like grilled corn on the cob, a bread roll, chips, and other outdoor picnic fare. If you’re not serving for a crowd you will have leftovers. The leftovers are excellent in dishes like chilaquiles for breakfast the next morning, enchiladas, chili, and beef brisket sandwiches. We’ll be eating smoked beef brisket leftovers at the homestead for quite a few days…

If you’ve been avoiding smoking a big beef brisket for any reason, contact me. I’m happy to answer any questions you may have and offer helpful tips. Sometimes you just need someone to talk you through the process.

What’s your favorite smoky food? Do you have any recommendations or suggestions we should try next time on the Big Green Egg?

Heating the Homestead

Heat for the Homestead

A reliable, sustainable heat source is a concern of all who participate in modern homesteading today. Wood is a top choice for many off-grid homesteading families. Other sources of heating include gases, solar, geothermal, and masonry heat. Still, many backyard homesteaders continue to rely on the electric power-grid.

To be clear, “homesteading” does not mean that you are completely independent from other sources of power, heat, and water. Nor does it mean that you abstain from using a telephone, cell, phone, the internet, or watching television. Yes, there are homesteaders that will define their success by that measure. Yet many other successful homesteaders take advantage of the comforts that this modern age avails. So is the case with our homestead.

While we continue to work towards become more independently sustainable, including reducing our reliance on outside sources of power and heat, our home is currently connected to “the grid”. While I may run disaster preparedness tests to confirm my assumptions that we can survive without an external power source for hours, days, or weeks, I have not set cutting the cord completely as a goal. Neither is it  a definition of my success as a homesteader. Being in control of that reliance does, however.

How do we heat our home today?

In one of three ways – and that’s what’s important for the prepper/homesteader in us – having multiple sources of heat to keep ourselves warm when the weather cools. In Minnesota, that’s many months during the year.

At the homestead we have radiant baseboard heat (hydronic heating) controlled with an electric boiler, reliant on connectivity to the power company.

In line with that, however, we have a low-voltage (millivolt) propane fueled boiler. It is not reliant on the power grid. Our 500 gallon propane tank sits outside the home, discretely tucked behind some short trees and brush. I can operate whichever boiler I want, and do so depending on the cost of electric therms as compared to the cost of a gallon of propane. Usually it’s more cost effective to run the electric boiler. Our power company offers a discount to dual-source heated homes, and so we take advantage of that credit.

What that means to us is that each day in the winter whenever the power company determines it to be a peak usage for the rest of its customers it will cut the power to our electric boiler. Which they do daily, usually in the evening for several hours, and longer during really cold snaps. At that time our low-voltage propane boiler kicks in without any interaction from us and keeps our home a toasty 68 degrees.

While modern 24 volt low-voltage thermostats and heaters can do the same thing, when they are stripped of power, as would be the case during a power outage, a common 24 volt system will not kick in and you may find yourselves getting a little bit chilly. Don’t worry though, someone has thought of a solution to that and so most heaters will come with a battery backup for such instances.

What heats your home?

If you’re wondering about what you have in your home, either a millivolt or 24 volt system, look at your gas, propane, or otherwise fueled heater pilot light. If it is always lit, it is likely that it is a millivolt system. These are not popular today due to the inherent risk of fire if your furnace room is not kept clean, but they are still commonly found in stand alone gas fireplaces. If you look and the flame is not a standing pilot light (not always burning), you may have a modern 24v system.

splitting wood for heat

Our other source of heat is from the renewable resource firewood. Upstairs in the home are two fireplaces, inefficient and soon to be upgraded. In the basement, a newly installed, high efficiency, wood burning fireplace insert installed where a third fireplace once was. All three fireplace chimneys channel through the center of the home. We can keep toasty, even on cold January days, with just the basement unit burning. The chimney construction gives thought to maximum heat exchange to the core of the living area.

We choose to heat with firewood because we also control the property from which the trees are harvested. As we have a vested, long term interest in the land, we participate in a best management practices, also known as BMP strategies, for timber harvesting. We select for harvest first the already dead, diseased, or dangerously leaning trees. There are still plenty of those categories of trees on our parcel. Therefore, we haven’t had move into the next phase of BMP timber harvest strategies. BMP includes thinning for better growth, considering watershed effects, or the age of trees and usefulness of particular varieties.

Heating the homestead – an ongoing topic

Future posts will discuss this topic further as it relates to best varieties for burning, and chopping, cutting, splitting, and stacking firewood. Then there’s fireplace, chimney, and flu maintenance, as well as useful tools of the trade to consider.

If you’ve already begun your homesteading adventures, or are thinking of branching out to become more self-sufficient, consider your heat source(s), and your ability to maintain those sources should one method or another be compromised. You don’t want to be left out in the cold next winter!

How do you heat your homestead? Do you have plans to convert to a more sustainable alternative source in the near future?

Our Homesteading Journey

Our desire to cultivate our own land and raise our own livestock developed shortly after we decided to join the nearby Community Supported Agriculture (CSA) Ploughshare Farm up the road. Once a week during the summer and fall, fresh, organic, in-season vegetables were delivered by the truck-full to the local church. We would pick them up at, take them home and wash them, and then google for hours on how to prepare vegetables we’d never heard of before – rainbow chard, kohlrabi, garlic scapes, along with the typical garden fare like brussel sprouts, broccoli, onions, and tomatoes. After several seasons with the CSA, and wasting a fair amount of weird veggies that we just didn’t like, we came to realize that we would rather grow just the produce we actually enjoyed – and then supplement that with eggs from our own backyard chickens.

But the city said, “NO!” to the backyard chickens.

So we said, “NO!” to the city.

And we sold our home in town and moved to a beautiful homestead on a dozen acres in the woods, at the end of the road, along a private river, only 10 minutes away.

Zoned for the small, family homestead, we immediately took advantage of the agricultural privileges of the parcel and acquired five laying hens from a coworker and carefully selected 25 chicks to be delivered to our new home from a mail-order hatchery in the spring. We replaced one of the three wood burning fireplaces with an energy efficient wood-stove, repaired the propane hot-water-heater which supplies the home with radiant heat, replaced the two leaking water heaters with an energy efficient model, and did minor repair to the roof and siding. We cleaned out the horse barn and pole barn for storage space, and began taking down dead, diseased, and dangerous trees and stacked their lumber into neat piles for the coming cold-season. Thoughts of growing our own produce, cultivating the raspberries and apples growing in the yard, and raising generations of chickens, goats, and pigs raced through our heads. Concepts like solar power, wind power, and reduced reliance on “the grid” for our energy needs are future goals of our homestead.

Meanwhile, we start with what we know, and aggressively expand our knowledge and skills in order to live, at least for part of the week, the simpler life of a modern day, weekend homesteader.

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