Annie's "Back To Eden" Garden: February 2018

Monday, February 26, 2018

REVIEW: Best Nest Box

Cliff, from All Grass Farms, gives us a review of the "Best Nest Boxes" that Joel Salatin recommended to him.

Saturday, February 24, 2018

How to Cure Sweet Onions for Long Term Storage

Hollis teaches us how to properly harvest onions, then cure them for long-term storage.

Thursday, February 22, 2018

Electric Went Out and Now No Refridgerator?

Here are some of the guidelines and strategies to keep your food from spoiling when you have no refrigerator!
LINK TO ARTICLE: https://farmingmybackyard.com/fridge-free-living/

Wednesday, February 21, 2018

12 Life Survival Hacks Everyone Should Know!

Chris shows us 12 fun hacks, from hiding money to fire-starting.

Tuesday, February 20, 2018

EVENT - Meat Rabbit Processing

EVENT: " Meat Rabbits: from Hutch to Hearty Meal."
DATE: October 11, 2018, 9 am- 4pm.
COST: $50 single, $80 couple
WHERE: Rixeyville, VA

TEACHER: Jeremy Chambers, of Independence Acres Homestead

CLASS LIMIT: 15 people
ABOUT: During this class, Jeremy Chambers will walk you through the steps of rabbit processing, parting out or de-boning, and even preparing two rabbit based dishes with you.

Each participant /couple will walk away with the knowledge of processing and rabbit anatomy, confidence to prepare a dish, and a rabbit packaged and ready to cook.
Morning session will consist of a processing class, a lesson on parting out and de-boning a rabbit, and preparing two rabbit based dishes. Afternoon session will consist of each participant/couple processing their own rabbit (provided for you) under the supervision of the instructor, packaging it to take home, and sampling the dishes prepared in the morning during a Q&A session.

WHAT YOU NEED TO BRING: sharp 4″ kitchen knife, cooler with ice, apron or change of clothes.

ADDITIONAL COST: If you cannot bring your own knife, we can supply you with one for an additional $20 per person. Please note the cost differences at check out.

EVENT: Blacksmithing Basics 101

EVENT: BLACKSMITHING BASICS 101
WHEN: Oct 11, 9am-4pm.
WHERE: Rixeyville, VA.
COST: $100 Single.
CLASS LIMIT: 15
PHONE: 540-827-8285
TEACHER: Joshua Langfitt.

ABOUT: Through making a few projects, students will learn the basic skills to start blacksmithing. The minimum projects you will accomplish will be a fire rake/poker (bending and drawing out stock), a basic J hook (punching, scrolling and tapering), a drive hook (tapering, scrolling and upsetting), a bottle opener (slitting, drifting, bob punching)

WHAT YOU NEED TO BRING: A ball peen or cross peen hammer you are comfortable swinging. Teacher suggests a weight under 2 lbs.

ADDITIONAL COST: If you cannot bring your own ball peen, we can supply you with one for an additional $20 per person. Please note the cost differences at check out.

EVENT Oct 11, 2018: "Dry Curing Meat at Home"

EVENT - "Dry Curing Meat at Home" with Hand Hewn Farm

WHERE: 10990 Patterson Rd SW, Fresno, Ohio

COST: $175 single, CLASS LIMIT: 15 people

TEACHERS: Andy Lane & Doug Wharton from Hand Hewn Farm

DATE & TIME: October 11, 9 am- 4pm. PHONE: 330-503-3883

ABOUT: This workshop will start with a hands-on butchering of half a heritage hog to cover many of the options for dry cured pork cuts as well as those from other animals. Once we have isolated the cuts for dry curing, we will discuss historical techniques as well as more modern methods for preserving pork. While we won’t be providing a full lunch, there will be samples of cured cuts from our farm for sampling. After lunch you will be guided through the curing process for all the cuts from the pig. To help further your knowledge base we will demo different casing, tying, and aging techniques for cured meats. Curing chambers, and cellars on the homestead will round out the class so you will be fully prepared to take the next step in homestead preservation.

WHAT YOU'LL NEED TO BRING: Yourself and an apron.