It's probably the kraut in me...

I love all things cabbage. Sauteed, roasted, raw, fermented... This love must be passed down from my Oma (my German grandma). We have been getting beautiful heads of cabbage in our weekly CSA share and since I love putting away and preserving foods, I figured some sauerkraut was in order.

Packed full of probioticts and vitamin C, sauerkraut can easily provide some nutrients and vitamins that many of us need. Sure, you can buy high quality kraut in the store, but making it yourself is simple and the result tastes much better.

First, you will need one head of cabbage, one or two clean jars (depending on how much cabbage you have), a sharp knife, and salt (you can also add caraway seeds if you have some). I use my Oma's kraut cutter that's probably like a thousand years old or something, but a knife will work just fine.

Remove the outer leaves, but save one for later. Cut the head into fourths. 

 I guess if you are using a knife you don't really have to slice it into fourths, but if using a mandolin or fancy kraut cutter it does make it easier to handle. Slice the cabbage into fairly thin strips and add to a large bowl.

Once everything is sliced add about 2 tablespoons of salt.

Next, the cabbage gets a nice massage. Start squishing the cabbage and salt in your hands. It will start to wilt and get watery. This takes awhile around 5 minutes or so. Keep working it.

Once you start to get all this foamy liquid stuff it's ready.

You want to make sure the cabbage is fully submersed into the liquid. If it's not, the kraut won't successfully ferment and mold could start to grow. Start adding handfuls of the cabbage into a jar. Mash it down very tightly. I found a muddler for making cocktails works really well.

 Pour any excess liquid into the jar. You should have this foamy fizzy stuff at the top.

Take one of the outside leaves and put it over the liquid and cabbage. This will help to weigh everything down so you get proper fermentation. 

Cover the jar with a cloth or paper towel. Secure with a rubber band or jar band. It is important that it is covered with something that allows air flow.

Let it hang out in a dark corner for a little as 3 days or as long as you'd like really. Check on it every day or so to make sure everything is submerged. The longer it sits, the stronger the flavor. Enjoy it on some brats, hot dog, as a side dish, or just eat spoonfuls of it!

Dimes and Dollars

This is a very touchy subject... money. It is the root of all evil, but seems to make the world go round. In 2012 a Gallup pole reported that the average American spent an average of $151 on food per week. Food, is a subject that Zack and I have decided not to skimp on because it is the core of health and well being (not to mention good food tastes darn good). Someone said something to the two of us that really got me thinking about the amount of money that the two of us spend on food each month. They said, "I don't have the money to be a food snob like ya'll." This was said in a jokingly manner but the wheels started turning in my head. How much do we really spend on food each month? Are we below average or above?

Produce:
For most of the year we are members of a CSA. Each weekly distribution of local organic produce comes out to be about $20 per week. On top of what I grow and put away we really don't buy much produce in the store.
$20x4weeks= $80 per month

Weekly CSA share

Dairy:
I buy Daisy sour cream in store. There usually isn't an organic option so I go with Daisy because it is just cream and cultures, here it costs about $2 for a pound. I also buy cream cheese because it's a weakness of mine for $3.50. I normally go with Kerrygold butter with is about $4 a 1/2 pound, which usually lasts us close to a month. We don't drink a lot of milk, but when we do, it comes from the farm for $3 a gallon. Sometimes I will get cream from the farm to make butter, but I started doing the math and because this farm's cows do not produce a lot of butter fat, like a jersey would, the yield of butter from a gallon of cream is very low. It really come out to be more economical to purchase high quality butter from grass fed cows.
$4+$3.50+$3= $10.50 per month

Meat:
We bought a whole grass fed/no antibiotic cow about 2 years ago. If my brain serves me right, the whole thing with butchering a packaging end up being about $1200. We got close to 600 pound of meat (I think... I don't really remember but that sounds right). We got half and Zack's parents bought the other half. Zack and I eat beef probably close to 5 days a week and the half of a cow lasted almost 2 years. Zack's parents on the other hand, did not like the taste of the meat, so we ended up buying what they had left back from them. So we should have enough beef to last close to another year.
This one is tricky but I think it comes out to be: $1200/36months=$33 per month (roughly)

Our whole cow 

Ok. So that's a run down of what we purchase typically. Lets run some numbers:
$80 for produce
$10.50 for produce
$33 for meat
Total: $123.50 per month.

These numbers are not exact by any stretch, but it's a rough estimate of the bulk of what we buy and eat each month. Flour, sugar, and other staples were not really factored in because I buy those in bulk and that last me awhile. Also, the amount tends to fluctuate depending on the amount of produce we get each week and how much I grow. Since we also have the chickens we have not purchased eggs in the store for over 2 years. I'm pretty proud of this number considering that Zack and I have become "food snobs" and are really particular about what we purchase and consume. As my hero Joel Salatin put it, "“If you think organic food is expensive, have you priced cancer lately?” Nourishing foods don't have to break the bank. Small steps make all the difference. Joining a CSA can help to cut the cost of organic, buying in bulk, or having a small herb garden or a few vegetable plants in you flower bed are steps in the right direction in driving down your food bill each month and steps towards self reliance.

Cha cha cha changgeeesss.....

As you probably see, the name of this blog has changed. This was done to mark a new chapter in my life... I got married!

Zack and I got hitched in March. It was a beautiful 15 minute ceremony with a home cooked reception after. We wouldn't have done it any differently. And so begins the Heard Homestead.

In the homestead news this week: chickens, gardening, and and various other projects like my outdoor kitchen.

I started another garden plot this year to hopefully grow more food to put away. It's shaping up quite nicely. I decided to trellis my cucumbers this year, but because of lack of money and Zack working long hours I had to make one the the materials that I had laying around; some sticks, twine, and some lashing skills. This is what I came up with:

It's at a slant so I am able to grow some lettuces and greens under the shade of the vines if I so desire. I hope it holds up. I also built a totally vertical one for my sugar baby watermelons to grow on.

This is what is planted in the summer garden this year:
Blue jade sweet corn
Empress bush green beans
Burgundy red okra
Cucumbers
23 tomato plants of various varieties
Lots of jalapenos
Sugar baby watermelons
Sunflowers
Yellow crookneck squash
Zucchini
Eggplant
Sweet peppers

I'm really excited to see how the blue jade sweet corn turns out. It's a small heirloom variety that only gets to be about 3' tall. I hope it is as pretty as it is on the seed packet. I'm anticipating doing A LOT (more like hoping) canning and preserving this summer. We have been in the process of making an outdoor kitchen for some time now but with wedding stuff and work have not got it completed. Yesterday, I went and bought a 2 burner propane gas range and put it in place. Now all we need is to plumb the water hose into the sink. The counter and sink were given to us!!!

Not the greatest of pictures, but you get the idea.

We also have theses little babies and some teenagers down in the coop. We should have more eggs than we know what to do with come fall...

Those are some of the happening on the homestead... Things are shaping up!