How to Prepare Your Soil in the Fall
The number one secret to success for any home gardener lies in having good soil. No, scratch that… It lies in BUILDING good soil. Because even if you start out with the best soil on Earth, if you continue to grow in the same soil season after season without amending it or adding in any nutrients, eventually it will become not-so-good soil, and you’ll get not-so-good production out of your garden.
Plants are just like us: they need good nutrition to survive and thrive. The only difference is that we take in nutrients through our mouths, while they get their nutrition through their roots, by taking up nutrients from the soil. In turn, they grow bigger and produce more, and contain more nutrients for us to consume with our mouths when we harvest our crops!
Then we add our leftover, nutrient-rich veggie scraps to our compost or feed them to our chickens (who turn them into manure) and eventually it all makes its way back to our garden beds to help a new round of crops grow and thrive.
It’s kinda the circle of life, and it all begins and ends with healthy soil.
Needless to say, putting in a little time and effort building up your soil definitely pays off in the long run. So before you finish with your garden for the winter, take a little time this fall to enrich and improve your soil and you’ll undoubtedly thank yourself next spring and summer.
Related: 10 Fall Gardening Tips For A Productive Garden Next Year
There are a few things you can and should do in the fall to ensure rich, fertile soil come spring. While you can technically do some of these things before planting in the spring or at other times of year, the best time to focus on improving soil is in the fall so that any amendments that you add have ample time to break down over the winter and ensure your soil is ready for planting come spring.
How to prepare (and improve) your garden soil in the fall
Once you’ve tidied your garden, weeded it one last time and pulled out any summer annuals, there are a couple more things you’ll want to do to make sure your soil is ready to produce another abundant harvest next season.
Add organic matter
The first is to add organic matter. This could be in the form of compost, manure, mulch or a cover crop, all of which I’ll go into in more detail below.
Adding organic matter is important because this is how you add nutrients back into your soil.
Organic matter is the foundation of healthy soil, and is basically what makes the difference between soil and dirt. Soil is alive and full of organic matter. Soil grows healthy, productive crops. Dirt is dead, and won’t grow much of anything at all.
Cover your soil
The second is to cover your soil, which can either be done with mulch or by planting a cover crop.
Covering your soil (and not leaving it exposed) helps to protect the soil from weed seeds that might otherwise fall on bare soil and germinate in your garden. It also helps keep the soil structure intact and prevents erosion of nutrients, and prevents the soil from compacting too much over the winter months.
Other ways to amend your soil in the fall
These first two steps are pretty much non-negotiable if you’re serious about gardening and building healthy soil, however it must be said that there is one more thing you might want to consider doing to improve your soil in the fall, and that’s to actually test your soil PH and test for any specific deficiencies, and then add amendments to help balance the PH or to help with those deficiencies.
So, for example, if your soil is high in most nutrients but low in nitrogen, you could add amendments like blood meal or chicken manure. Likewise, if your soil is too alkaline you could add elemental sulfur to lower the PH and make it more acidic. Or if it’s too acidic you can add lime (as in limestone) to raise the PH and make it more alkaline.
Honestly though, that’s getting a bit more technical than I want to get here, and unless you suspect you have a specific deficiency, adding organic matter and covering your soil with a natural cover is really all you need to do to ensure your soil is ready for planting come spring.
Alright, let’s get into the nitty gritty of how to prepare your soil in the fall…
4 ways to improve your soil in the fall
1. Add compost
Whether you have a compost pile of your own or you purchase organic compost from your garden centre or from a nearby farm or supplier, adding compost to your garden beds in the fall is one of the easiest and most popular ways to add organic matter and nutrients to your soil.
You can use your own compost, which ideally should be a mixture of about 25 to 30 parts carbon (dead, brown material) to one part nitrogen (fresh, green material). But don’t worry too much about knowing the exact ratio. As long as your compost resembles dark, fluffy soil (and not stinky, sludgy slime), well then your ratios are probably pretty bang on and you can go ahead and add that homemade black gold to your garden beds:)
Otherwise, you can choose from various types of compost (ie. mushroom compost, fish compost etc.) and purchase bags from your local garden centre.
Add a thick layer of compost (2-3 inches, ideally) right on top of your soil. You don’t need to till it or even turn it in. As you water and/or the rains come over the winter, the nutrients in the compost will get watered into the soil and will replenish it for planting next spring.
2. Add manure
You can also add manure instead of compost in the fall if you choose. Honestly, aged manure (aka. “composted” or “rotted” manure) is just another type of compost anyway, so you can add one or the other, or even blend a mixture of the two. All of it will add nutrients to your soil.
Chicken manure, cow manure and horse manure are the best options (although horse manure is cautioned against because it can contain hay seeds that can sprout and grow like weeds in your garden).
If you’re adding aged manure, go ahead and add a thick layer (2-3 inches, preferably) just like you would with the compost. No tilling or turning required.
If adding fresh manure, it needs a period of about 120 days to sit and decompose before it’s safe to harvest from. For one, fresh manure is high in nitrogen, which makes it very hot. This can prevent seeds from germinating or burn seedlings or the roots of plants, so it needs to break down over a period of time before you can even plant in it.
The other reason is that fresh manure contains bacteria and pathogens that could contaminate crops and make the food you’re growing unsafe to eat if harvested while the manure is still fresh.
The general rule is to let it age and decompose for at least 120 days before harvesting from it. (This is another reason why fall is the best time to add these amendments, as you typically won’t be planting again until spring.)
When adding fresh manure, it’s best to mix it with a bit of aged compost or work it into the soil to help it decompose faster, and so that you’re not adding such a high concentration of nitrogen to your soil all at once.
3. Add mulch
Adding organic mulch is another good way to add organic material to your soil AND cover it at the same time.
We usually apply a thick layer of compost and then cover that with a layer of mulch in the fall. We usually opt for bark mulch (we use an “SPF” mixture of spruce, pine and fir). The mulch helps to protect the soil from weed seeds and pests and keeps soil from eroding over the winter. Plus it breaks down over time and adds more organic matter to your soil.
Mulching also helps to insulate your soil, which helps keep overwintering crops like garlic warm. I always add an extra thick layer of aged compost or manure on top of the soil after I’ve planted my garlic and then I cover with a thick mulch. It grows beautifully every year!
Other choices for mulching include straw, grass trimmings, chopped up leaves, seaweed and even shredded newspaper.
Add about 2 to 3 inches of mulch on top of your soil or on top of a top dressing of compost, if adding both compost and mulch.
4. Plant a Cover Crop
Another option is to add a “living mulch,” which is pretty much exactly what it sounds like: mulch that’s alive (aka. a cover crop).
Planting a cover crop in the fall is another option for covering your soil and adding organic matter at the same time. Like mulch, a cover crop will help cover and protect your soil, and can be turned in in the spring to add organic matter before planting.
The added benefit to growing a cover crop is that the roots will help to break up compacted soil and keep it intact at the same time, and certain cover crops (like those in the legume family) will actually help to fix nutrients like nitrogen in the soil.
If planting a cover crop, you’ll want to plant your seeds at least 4 to 6 weeks before your first frost, to ensure it’s warm enough for germination and initial growth. You’ll also want to make sure to turn your cover crop into the soil in the early spring, before it goes to seed.
Some of the cover crops you may want to consider include:
- Fall Rye
- Clover
- Hairy Vetch
- Alfalfa
- Oats
- Barley
- Buckwheat
Different cover crops are good for different things, so do some research before you decide which one to plant. We planted fall rye this year because it’s supposed to be the best cover crop for clay soils (which is what we have). But your soil or garden might benefit more from another type of cover crop.
Check out this article by True Leaf Market (affiliate link) to learn more about the different types of cover crops and find out which one is best for you and your garden.
To check out True Leaf Market’s full range of cover crop seeds, click here.
Other things you should do in the fall to prepare your garden for winter
There are a number of other things you should do to your garden in the fall to put it to bed in the winter and prepare it for planting next spring. You can get my step-by-step Fall Gardening Checklist from the Gardening section of my Free Resource Library for a comprehensive list of actions to take now to ensure a productive growing season next year!
Want more modern homesteading??
Ready to go deeper down the path to a more sustainable, self-sufficient life?
Subscribe for FREE to Modern Homesteading Magazine and get monthly issues delivered straight to your inbox! (You’ll get the latest issue delivered as soon as you confirm your subscription!)
—> Click here to learn more or subscribe now for free!
Wishing you homemade, homegrown, homestead happiness:)
CATEGORIES
ABOUT ANNA
You Might Also Like
How to Season Cast Iron Cookware
Cast iron cookware is seeing a comeback. While it’s one of the oldest types of cookware still in use today, cast iron fell out of fashion in the mid 20th century when other types of cookware such as aluminum, stainless steel and Teflon-coated non-stick pans gained...
How to Render Lard (Using a Slow Cooker or Stockpot)
When it comes to homesteading skills, learning how to render your own lard is high on the list of things that will have you feeling like you’re channeling Ma Ingalls in your kitchen. Of course, us modern homesteaders know there’s absolutely no shame in using modern...
Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.
But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;
A time to slow down, rest, reflect and dream;
A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;
A time to devour books, soak up knowledge, learn new skills and sharpen old ones.
The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.
Here’s what you’ll find in this issue:
✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
🥂Homemaking tips for the holidays (and beyond!) with Homemaker Chic podcast hosts Shaye Elliott & Angela Reed
🍴Holiday recipes & comfort foods, featuring Honey Taffy, Mulled Wine and Winter Squash
🪵 Winter woodworking tutorials with The Humble Handyman and Anne of All Trades
❄️ And more!!!
To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to https://modernhomesteadingmagazine.com
P.S. When you subscribe during the month of December, you’ll also get a coupon code for a free one-year subscription that you can gift to someone you love!
Give the gift of self-sufficiency this Christmas —> https://modernhomesteadingmagazine.com
Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.
But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;
A time to slow down, rest, reflect and dream;
A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;
A time to devour books, soak up knowledge, learn new skills and sharpen old ones.
The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.
Here’s what you’ll find in this issue:
✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
🥂Homemaking tips for the holidays (and beyond!) with Homemaker Chic podcast hosts Shaye Elliott & Angela Reed
🍴Holiday recipes & comfort foods, featuring Honey Taffy, Mulled Wine and Winter Squash
🪵 Winter woodworking tutorials with The Humble Handyman and Anne of All Trades
❄️ And more!!!
To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to https://modernhomesteadingmagazine.com
P.S. When you subscribe during the month of December, you’ll also get a coupon code for a free one-year subscription that you can gift to someone you love!
Give the gift of self-sufficiency this Christmas —> https://modernhomesteadingmagazine.com
We’re all familiar with eggnog, but have you ever wondered what “nog” is anyway, or how this decadent holiday drink came to be?
The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).
It may have even been enjoyed earlier than this, as a similar beverage called posset (a hot, milky, ale-based drink) has origins dating back to the 13th century.
As I was researching this topic, I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.
It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.
Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.
Eggnog has remained a favourite beverage around Christmas time; One that most of us are accustomed to buying in a carton from the grocery store. But like most processed foods, store-bought eggnog is often loaded with additives like high fructose corn syrup and thickeners.
This holiday season, why not make your own eggnog instead?
All you need are fresh eggs, milk, cream, sugar and a little nutmeg (and an optional cinnamon stick) to garnish.
If eggnog is on your list of holiday must-haves but you’d rather avoid the processed grocery store stuff and make your own with fresh ingredients, you can grab the full recipe via the link in my bio @thehouseandhomestead or by visiting https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/
What’s your position on eggnog? Do you love it or hate it? And if you spike it with alcohol, what alcohol do you prefer?
One of the things I love MOST about homesteading is that it empowers us to become producers of goods rather than merely consumers.
It allows us to become less dependent on outside sources to provide for us because we can provide for ourselves.
But that doesn't mean we don't need any outside help or resources ever when we're striving to become more self-sufficient. In fact, it's even more important that we have the right tools, equipment and resources on hand so that we can be more self-sufficient and consume less overall.
Every year around this time, I compile a list of my favourite things: Things that I love and use on a regular basis, and things that I know other modern homesteaders will love too!
This year I've narrowed it down to my top 10 favourite things; Things I've been using for long enough now that I know they're a great investment and I can feel confident recommending them to others.
For the most part, these are things you're going to buy once and never have to replace.
I put a lot of thought into this year's list, made some ruthless cuts to last year's list and added a couple new things I've come to love over the past 12 months.
If you're looking to invest your money rather than waste it this holiday season –whether you're taking advantage of sales for yourself or looking to buy for others on your list– you have my personal guarantee that the items on this year's favourite things list are well worth the money.
Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/favourite-things/ to check out the full list if you’re looking for the perfect gift for yourself or for another homesteader on your list, or if you’re just curious to see what we use around our place:)
What are some of your favourite homestead-y things??
🥧 Wanna know the secret to a perfect, flaky pie crust EVERY TIME??
It all comes down to 3 simple rules…
Rule # 1 - Keep your butter (or lard) as cold as possible.
Freeze it even!
The colder the better when it comes to the fat source in a pie crust because you want the fat to stay solid until it melts in the oven. Then when it does melt, little air pockets will remain in the crust which is what makes it flaky and light (instead of everybody’s least favourite alternative: chewy and dense).
Rule # 2 - Keep the fat content as high as possible.
Fat equals flavour, and also helps keep the crust light and flaky.
Consider using whole fat milk instead of water, along with your butter or lard.
Rule # 3 - Don’t overwork your dough.
Unlike bread, pie crust should not be kneaded and should actually be handled as little as possible.
The more you work your dough, the more gluten strands will form, and which is what makes bread (and sadly some pie crusts) chewy.
Work your dough only as much as necessary to form a dough ball before you put it in the fridge to chill. The less you touch it, the lighter, flakier and more delicious your pie crust will be!
At the end of the day, homemade pie crust is almost always better than store-bought, but you’ve gotta follow a few simple rules to knock it outta the park.
I’ve spent a lot of time perfecting my own flaky pie crust recipe, which I use for sweet and savoury pies alike.
Link in bio @thehouseandhomestead for more tips and to get the full printable recipe or go to https://thehouseandhomestead.com/flaky-pie-crust/
What’s your favourite kind of pie? Answer with an emoji below!
(Mine’s 🍒;)
#pie #homemadepie #thanksgivingrecipes #homesteadkitchen #piefromscratch #fromscratch
The worst part about every holiday dinner is being stuck in the kitchen cooking while everyone else is just enjoying each other’s company.
The second worst part is store-bought cranberry sauce —You know, the kind that makes that oh-so appetizing slurping noise as it slides out of the tin and into the bowl, still shaped like the can it came out of.
Homemade cranberry sauce is stupidly easy to make and tastes SO much better than store-bought. Plus you can add spices to put your own delicious spin on this holiday classic.
While it takes just a few minutes to whip together homemade cranberry sauce on the big day, you can make it ahead of time and either refrigerate it (up to 3 days), freeze it or even can it to enjoy later!
Canning is my favourite method of preservation when it comes to homemade cranberry sauce because I can make it well in advance and I don’t have to worry about remembering to defrost it ahead of time.
Canning it means you’ve always got a jar of made-from-scratch cranberry sauce ready to go in your pantry long before you’re ready to set the table (and trust me, it’s a lot prettier coming out of a Mason jar!)
Plus you can make enough for both Thanksgiving AND Christmas, all in one go, and even keep enough on hand to enjoy mixed into yogurt, oatmeal or over ice cream whenever you like!
Now is the time to start your holiday dinner preparations to ensure you don’t spend all day in the kitchen and get to soak up as much valuable family time as possible.
Yesterday I shared my family recipe for homemade Perogies, which you can make ahead snd freeze. Here’s just one more recipe you can make ahead of time and preserve to make your life easier this holiday season.
Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spiced-homemade-cranberry-sauce/
Have you ever made your own cranberry sauce from scratch, or will this be your first time??
#cranberrysauce #fromscratch #homesteading #homesteadkitchen #canning #preserving #thanksgivingdinner #christmasdinner
I’m Ukrainian-Canadian. It’s an important part of my identity that my family never lets me forget.
I grew up doing traditional Ukrainian folk dancing, beginning at age 3 and performing and competing until I was 19 years old.
My mom danced too, longer than I did, and she even studied dance in Kiev for a year when she was 21: in the 1970s when Ukraine was still part of the Soviet Union.
I’m Ukrainian on both sides of my family, but the music and dancing comes from my mother’s mother’s lineage. My mother’s mother even used to dance around the house, dusting and vacuuming to traditional Ukrainian music!
And it was my grandma’s mother -my great grandmother who I called Baba Sophie- who passed down the real cultural gem in my family: Her traditional Ukrainian perogies recipe that we still get together to make every year.
If you’ve never heard of perogies before, they’re essentially dumplings filled with mashed potatoes that are then boiled or fried and topped with loads of fried onions and sour cream. At least, that’s the traditional way to eat them.
There are, however, many varieties of perogies, including meat-filled ones, fruit-filled ones and sauerkraut-filled ones. But traditionally they are made with potatoes, and they’re a crowd pleaser, I tell you what!
This traditional Ukrainian perogies recipe has been passed down through generations in my family. It uses simple, frugal ingredients, and makes enough to feed a small village, just like back in the old country:)
Whether you’re Ukrainian or not, this recipe is a crowd-pleaser and is always a welcome addition to holiday meals like Thanksgiving and Christmas dinner.
Plus you can make a big batch now and put them in the freezer and have enough for both Thanksgiving and Christmas! (And maybe even extra leftover for when you need a quick meal).
They go great with roast meats, sausages, pickled beets and sauerkraut, and are always best served with a lot of fried onions and sour cream.
Get your friends and family together and make a day of making pirogies!
Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/ukrainian-perogies-recipe/
Have you ever tried perogies before??
Did you know that the fragrance industry has a stockpile of over 3,100 synthetic chemicals that they use to concoct their signature fragrances?😬
And get this: Because of trade secrets, they’re not even legally required to disclose the list of chemical ingredients in their products! 😱
Luckily, there’s an easy, affordable synthetic-chemical-free alternative…. Make your own DIY home and body sprays with essential oils and all-natural ingredients!
If you wanna learn how, you can check out my DIY Home & Body sprays Masterclass for FREE today only by joining me and a whole bunch of other simple living bloggers for the last day of A Cozy Gathering.
Learn how to create your own all-natural sprays, craft handmade rope coil baskets, cook delicious and nourishing winter soups, make herbal honey infusions and more!
If you’ve already signed up, be sure to check your email for the links to all of today’s presentations!
And if you haven’t signed up yet, there’s not much time left, so click the link in my bio @thehouseandhomestead or go to https://bit.ly/307P0cT to sign up and watch for free before it ends tonight!
You also have the option of purchasing lifetime access if you miss it:)
I’ll be making more of these for Christmas gifts this year, along with candles and baskets of goodies from our pantry 😊
Let me know if you’ll be making some too!
Up until the 1800s, lard was commonly used much like butter is today.
It’s a natural source of fat that’s been used in cooking and baking for millennia.
But about a century ago, Procter & Gamble launched a very successful –as well as deceptive– marketing campaign that convinced people to switch from traditional and natural sources of fat like butter and lard to what they called the “altogether new and better fat” - hydrogenated vegetable oil (aka. Crisco).
Lard began to fall out of fashion as Crisco rose to popularity, and that’s pretty much how it stayed for 100 years or so. But as people are becoming more aware of the dangers of highly processed foods like hydrogenated vegetable oils, traditional foods like butter and lard are regaining popularity.
While you could technically just buy lard from the grocery store, much of the lard that you’ll find on grocery store shelves contains added preservatives including BHA and BHT, both of which are on the EWG’s Dirty Dozen list of food additives.
Homemade lard is made from 100% pure pig fat, plain and simple.
If you raise your own pigs, making your own lard is a no-brainer!
If you’re not raising your own pigs, you can still get your hands on some pork fat by asking for it at your local butcher or by making friends with a local pig farmer.
There are 2 types of pork fat (leaf fat and fatback). For pure, white, odourless, flavourless lard that’s prized for cooking and baking, always choose leaf fat.
How to render lard at home:
Step 1: Cut the fat into cubes and add to a slow cooker or stockpot along with 1/4 cup of water. Cook on low heat for several hours, checking on it every hour or so.
Step 2: Once the leftover bits of meat and fatty bits rise to the top, strain the lard through a fine mesh sieve, reserving the liquid fat. Store the liquid fat in a glass jar. The liquid lard will be yellow at first, but as it cools it will turn solid white.
Step 3: Store lard in the fridge or freezer for months!
Get the full recipe plus bonus tips by clicking the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/how-to-render-lard/
Have you ever rendered your own lard before??
I woke up this morning and it was still dark as night.
The rain was pelting down on our roof and the wind was howling.
Outside it was cold and dreary, but inside I lit my morning candle, turned on the soft white fairy lights we have strung in our kitchen, put a few drops of oil in the diffuser and snuggled back under the blankets with a hot cup of coffee before it was time to “officially” start the day.
I just love this time of year!
I talk a lot about seasonal living, mostly because as a homesteader, you have no choice but to live with the seasons.
You’re either starting seeds and planting in the spring, tending your garden in the summer, preserving in the fall or sitting by the fire in the winter as you eat from the larder full of food you worked so hard to put up the rest of the year, and dreaming about starting all over again in the spring.
Our success as homesteaders really does depend on us changing up our routines and making the most of each season, though this can sometimes feel easier said than done when the weather outside is dark and miserable.
But there’s something magical and deeply nourishing about this time of year, should we choose to embrace it for all it has to offer.
If you’re looking for a little help or inspiration to help you approach the winter months with intention and make this season as cozy, joyous and restful as it can be, I’m so excited to invite you to A Cozy Gathering: a 3-day virtual summit featuring 16 expert speakers, giveaways, and a lifetime’s access to a wealth of information and actionable ideas for simple-living during all four seasons (but especially fall and winter!)
The summit starts on Monday, November 8th and is completely FREE to attend.
OR you can upgrade and get instant, lifetime access to the entire summit, including all of the presentations and exclusive bonuses for just $47 (until Sunday only).
Link in bio @thehouseandhomestead to register for free and save your seat, or purchase instant, lifetime access to A Cozy Gathering!
Tell me, what’s your favourite thing about this time of year??
We woke up to a killing frost the other day. If you’re a farmer, gardener or homesteader, you know what that means…
It means our days to get everything done outdoors are numbered.
It means we need to make sure the chickens and rabbits have fresh, warm bedding.
It means we need to finish putting the garden to bed, which includes adding a layer of compost and mulch to feed and protect the soil until we’re ready to plant again next spring.
It means tidying up our tools, putting away our hoses and making sure the water’s turned off so it doesn’t freeze.
So much of life as a homesteader is dictated by the weather and the seasons, and while that can often mean a mad scramble to get everything planted, harvested and/or put to bed, there’s something invigorating about every seasonal transition and shift. It gets my adrenaline going!
But it’s still work. Nobody said that the “simple” life would be easy!
But it’s precisely that hard work that makes falling into bed each night so gratifying. It’s the feeling of a day well spent and a job well done.
If you’re looking for some tips on what to do now before the ground freezes solid to make sure you’re ready for winter AND ready to start all over again in the garden next spring, be sure to check out the fall issue of Modern Homesteading Magazine, which is full of tips and advice to help you wrap up the growing season and get a head start on the coming months.
As always, a little bit (more) hard work right now will definitely make life easier down the line.
Link in bio @thehouseandhomestead to subscribe and read the latest issue if you haven’t yet, or go to www.modernhomesteadingmagazine.com
#homesteading #homesteadersofinstagram #simplelife #selfsufficiency #winteriscoming
Fact: You can use a cast iron skillet to cook your food, get extra iron in your diet and even to ward off criminals!
These are just a few of the benefits of cooking with cast iron. Wanna know more??
Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/7-benefits-of-cooking-with-cast-iron
Do you cook with cast iron? If so, what do you like most about it? Let me know down below!👇
#castiron #castironcooking #homesteadkitchen
0 Comments