The Pagan Homesteader

Welcome back Homesteaders to the episode that almost didn't happen! Today you get to enjoy my interview with Ma'ikwe from Dancing Rabbit Ecovillage. Enjoy!

Link to Ma'ikwe's book http://store.ic.org/catalog/product_info.php?cPath=34_47&products_id=366

www.maikwe.net

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Welcome back Homesteaders! Today you get to listen to my first ever interview with Sun Gee from Dancing Rabbit Ecovillage. I hope you guys enjoy it!

http://www.fullsource.com/tenax/

http://www.dancingrabbit.org/

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Welcome back Homesteaders to Episode 45, The Earth Day Special! I have a lot of good music lined up for you guys so sit back, relax, and enjoy the show!

Video: American Experience: Earth Days

Wildcrafting: http://www.okwildcrafting.com/

http://www.eattheweeds.com/

Dryad’s Promise by Tricky Pixy from Mythcreants

Magic of the Goddess by Shining Wheel Pagan Chorus from Chants of Balance

The Village Lantern by Blackmore’s Night from The Village Lanterne

Children of the Earth by Shining Wheel Pagan Chorus from Chants of Balance

I Walk With The Goddess by Kellianna from I Walk With The Goddess

Faerie Queen by Blackmore’s Night from The Village Lanterne

Pagan Born by Inkubus Sukkubus from Wytches

Witches Rune by S J Tucker from Blessings

Thank You Lady by Shining Wheel Pagan Chorus from Chants of Balance

Heartbeat of the Earth by Inkubus Sukkubus from Wyches and Vampyres

Shares Her Love by Kellianna from I Walk With The Goddess

The Promise by Michelle Mays from The Promise

Full Height of our Power by Kellianna from Elemental

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Welcome back Homesteaders to a short and very unprepared show! Don't worry, the next show will be better and have lots of music to boot. The next episode will be the Earth Day special and I will be having a drawing for a CD by Inkubus Sukkubus so if you would like to enter email me at thepaganhomesteader@gmail.com.

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Welcome back Homesteaders! Today we will be talking about bread and how we ended up with this delicious addition to our daily meals. We will also look at the history of potatoes and Clydesdale horses.

www.soilcube.com

http://www.thenibble.com/reviews/main/breadstuffs/bread-glossary.asp

http://whatscookingamerica.net/History/PotatoHistory.htm

: How to Store Potatoes in a Root Cellar | eHow.com http://www.ehow.com/how_8275550_store-potatoes-root-cellar.html#ixzz1mmkajL88

Clydesdale Breeders of the USA Betty Groves 17346 Kelley Road Pecatonica, IL  61063  USA Office phone: 815-247-8780 Fax: 815-247-8337 Office email: secretary@clydesusa.com www.clydesusa.com Clydesdale Horse Association of Canada Ronald Black 2417 Holly Lane Ottawa, ON  K1V 0M7  CANADA Work: 613-731-7110

http://www.rosepressey.com/

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Due to illness today's show is shorter than usual but hopefully things will be back to normal in a couple of weeks!

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Welcome back Homesteaders! Today we are going to talk about how to start your own seeds and give you a little history about tomatoes. And for those of you who like paranormal romances, stay tuned at the end of the show for a book review!

Seed Starting

http://www.motherearthnews.com/Organic-Gardening/2005-12-01/Seed-Starting-Basics.aspx

http://www.motherearthnews.com/organic-gardening/seed-starting-zm0z12fmzsto.aspx

Tomatoes

Fresh Salsa

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Makes 2 to 3 Cups

Ingredients:

• 4 medium tomatoes, cored, seeds removed, chopped
• 2 medium cloves garlic, finely minced
• 2 to 3 tablespoons finely chopped sweet onion or yellow onion
• 1 to 2 tablespoons minced jalapeno or serrano pepper
• 2 heaping tablespoons finely chopped cilantro
• 2 tablespoons fresh lime juice
• salt and pepper, to taste

Preparation:

In a bowl, combine all ingredients and stir to blend.

Cover and refrigerate until serving time.

http://southernfood.about.com/od/salsarecipes/r/Classic-Salsa.htm

Homemade Ketchup

This homemade ketchup takes time, but the final result is well worth the effort. I start this the day before, then I refrigerate the tomato pulp and liquid mixture to boil down and process the next day.

Ingredients:

• 1 1/2 teaspoons celery seeds
• 2 teaspoons whole cloves
• 1 (3- to 4-inch) cinnamon stick, broken into small pieces
• 1/2 teaspoon whole allspice berries
• 1/2 teaspoon mustard seeds
• 1 1/2 cups cider vinegar
• 12 pounds tomatoes, cored and coarsely chopped
• 1 clove garlic, finely chopped
• 1 large onion, chopped
• 1 small hot red pepper, finely chopped, or 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 tablespoons pickling salt

Preparation:

Put the celery seeds, cloves, cinnamon, allspice, and mustard seeds in a cheesecloth bag. Tie up and set aside.

In a small stainless steel or enamel-lined saucepan, combine the vinegar and spice bag. Bring to a full boil. Remove from heat and let stand for 25 minutes. Remove the spice bag and discard. Set the vinegar aside.

In a large stainless steel or enamel-lined kettle (at least 8 to 12 quart size), combine the chopped tomatoes, garlic, onion, and red pepper or cayenne. Bring to a boil, stirring frequently. Reduce heat to medium-low and continue at a gently boil, stirring frequently, for 25 minutes. Add the spiced vinegar to the tomato mixture and continue cooking, stirring frequently, for 30 minutes longer.

Drain the tomatoes into a large stainless steel saucepan, then put them through a food mill to extract as much juice and pulp into the saucepan as possible. Discard the solids. Add sugar and salt to the extracted pulp and juices. At this point, you can refrigerate this mixture overnight and finish the next day. Bring the tomato pulp mixture to a boil over medium-high heat, then reduce heat to medium-low and boil for about 2 hours, or until reduced by about 2/3 and thickened to a ketchup consistency.

Meanwhile, prepare the work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Processing.

Fill jars, leaving 1/2-inch headspace. Use a small plastic or stainless steel spatula to remove air bubbles, wipe rims with a damp cloth, and fit with lids and seals.

Transfer to a rack in the canner and lower into the hot water. Add more water, as needed, so you have 1 inch over the jars. Cover, bring to a boil, and continue boiling gently for 15 minutes.

Makes 3 pints.

http://southernfood.about.com/od/tomatoes/r/r90715bb.htm

Book Review

Fire Burn and Cauldron Bubble: The Jolie Wilkins Series, Book 1 by H.P. Mallory

· ISBN-10: 1453812954

· ISBN-13: 978-1453812952

Amazon: Kindle 0.99 Used $3.08

B&N: $21 used Nook 0.99

Toil and Trouble, a Paranormal Romance (Jolie Wilkins Series, Book # 2) by H.P. Mallory

· ISBN-10: 1456428810

· ISBN-13: 978-1456428815

Amazon: Kindle $3.99

B&N: Nook $3.99

Witchful Thinking Release date 2/28/12

$7.99 paperback and Nook and Kindle

· ISBN-10: 0345531450

· ISBN-13: 978-0345531452

http://hpmallory.com/

Growth Zones

http://usnews.msnbc.msn.com/_news/2012/01/26/10234634-new-climate-controversy-us-map-shows-warmer-planting-conditions

http://planthardiness.ars.usda.gov/PHZMWeb/

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Welcome back Homesteaders! Today we will be talking about hedgerows as living fences, squash, and an old west historic figure. Enjoy!

Hedgerows

http://www.britainexpress.com/History/english-hedges.htm

http://www.motherearthnews.com/modern-homesteading/living-fences-z10m0sto.aspx

http://www.motherearthnews.com/Organic-Gardening/2007-06-01/Surefire-Summer-Squash.aspx

Squash

Super Easy Sauted Summer Squash

This simple summer squash sauté is a great way to enjoy fresh summer squash. Feel free to use either yellow summer squash or zucchini in this easy recipe. This is a wonderful and easy side dish to serve with a grilled steak or chicken meal, along with rice, baked potato, or another side vegetable.

Large Picture of This Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 4

Ingredients:

• 4 small summer squash or 2 to 3 medium
• nonstick cooking spray
• 1/4 cup vegetable broth or chicken broth
• 1/2 teaspoon crushed garlic
• 3 or 4 green onions, thinly sliced
• about a dozen medium basil leaves, cut chiffonade*
• salt and freshly ground black pepper, to taste

Preparation:

*To cut chiffonade, stack the leaves, roll up tightly, and slice thinly.

Spray a large skillet with cooking spray and heat over medium heat . Saute the sliced summer squash, stirring constantly, for about 2 minutes. Add the vegetable broth to the skillet and continue cooking and stirring for a few minutes longer, until almost tender. Add the garlic and green onions and continue cooking and stirring until tender but still a bit firm. Stir in the basil and add salt and pepper to taste.

Serves 4.

http://southernfood.about.com/od/summerrecipes/r/Super-Easy-Sauteed-Summer-Squash.htm

Zucchini and Summer Squash Casserole

This simple casserole is a great way to take advantage of prolific zucchini and summer squash. Large Photo: Zucchini and Summer Squash Casserole

Cook Time: 50 minutes

Total Time: 50 minutes

Yield: Serves 6

Ingredients:

• 3 small zucchini, about 1 1/2 pounds
• 3 small summer squash, about 1 1/2 pounds
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chicken broth or water
• 1 clove garlic, finely minced
• 4 tablespoons butter, cut in small pieces
• 4 tablespoons fine dry bread crumbs
• 4 tablespoons Parmesan cheese

Preparation:

Heat oven to 350°.

Wash the squash, trim ends, and cut into 1/2-inch pieces. Put squash pieces in a greased 2- to 2 1/2-quart baking dish. Sprinkle with salt and pepper. Combine the chicken broth with the garlic and pour over the squash. Dot with butter then sprinkle with the bread crumbs and Parmesan cheese.

Cover and bake for 35 minutes. Uncover and bake for about 15 to 20 minutes longer, until browned and tender.

Serves 6.

http://southernfood.about.com/od/zucchinirecipes/r/r100611a.htm

Blueberry Zucchini Bread

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/

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Welcome back Homesteaders! Sorry for the absence but I'm finally back! Today we discuss Tiny Houses and Runner Ducks in the Ancestral Animals segment. I also have a book review as well as the usual Gardening by the Moon segment. Enjoy!

Tiny House Links

http://www.youtube.com/watch?v=HXDu2U-CmkI   16 year old builds tiny house

http://lloydkahn-ongoing.blogspot.com/

http://rowdykittens.com/our-tiny-house/

http://www.puresalvageliving.com/

http://tinyhouseblog.com/

Runner Ducks

Book Review

Navigating the Coming Chaos by Carolyn Baker

· ISBN-10: 1450270875

· ISBN-13: 978-1450270878

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