Livin' Free in Tennessee, Episode 2

What we are eating this week

• Coleslaw recipe & freshness strategy
  • 2 TBSP mayonnaise, 2 TBSP vinegar, 1/3 cup milk, 1 TBSP honey, 1 tsp freshly ground pepper, 1 tsp salt. Shake like mad! Pour over your cut up cabbage, carrots and onions.
• Chard, radishes, spinach, lettuces, canned corn (must. finish. last. year's. corn.), strawberries, sweet potatoes
• Poke weed w/ video on how to prepare it: https://www.youtube.com/watch?v=R3EnGpPUWhs
• Sassafras root - video on how to harvest: https://www.youtube.com/watch?v=1scAAetl7EE

What we are preserving this week - and how

• Peppermint
• Bee balm
• Strawberries
• Blackberry leaves

Time to test your pressure canner gauge - a not from the entension office --https://extension.tennessee.edu/WebPacket/Pages/NYCU-2016-05-Canning.aspx

How the Holler Homestead started

An interview with Michelle Shelley of Full Circle Heritage Farms From Michelle: "You might want to change the title to "woman running a farm into the ground, into a wall, through a gate (farm truck with no brakes), or just a woman breaking stuff- that's what I'm really running!

The mineral feeder she made:

The manure spreader:

Holler Update

• The ducks got a pool!
• Tomatoes looking great and a shout out to Nick Ferguson of Homegrown Liberty
• The importance of relationships: Truck in the shop

Outro: Grandpa's Song, by Sauce