The Pagan Homesteader

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

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.

Welcome back Homesteaders! Today we will be talking about no till gardening, the history of onions, a bunny that needs to be watched and another book review. No Till Gardening Square Foot Gardening by Mel Bartholomew ISBN-10: 1591862027 ISBN-13: 978-1591862024 Onions http://www.foodreference.com/html/onions-history-of-onions.html http://www.potandon.com/ss_onion_history.htm http://www.herballegacy.com/Wilson_Medicinal.html Rhineland Rabbit Central Atlantic Rhinelander Club Julia Krout 6356 Spencer Clark Road Chalfont, PA  18914  USA Rhinelander Rabbit Club of America Wesley Planthaber 11237 Summit School Road Huntingdon, PA  16652  USA Office phone: 814-667-2406 Office email: wplanthaber@verizon.net http://hop.to/Rhinelanders Rhinelander Rabbit Club of California Joanne Purpus 1757 Pleasantdale Drive Encinitas, CA  92024  USA Office phone: 760-942-5018 Office email: purpus@sbcglobal.net

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/

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

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 BN: $21 used Nook 0.99 Toil and Trouble, a Paranormal Romance (Jolie Wilkins Series, Book # 2) by H.P. Mallory · ISBN-10: 14564288

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 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. 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. 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/

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: 978-145027087

Happy Yule everyone! In this episode you will get to enjoy some holiday music and hopefully learn some interesting facts about traditions and songs from times gone by. The Way To Early Christmas Song by Paul and Storm The Christmas Song by Calvin Owens Christmas in the Country by Codie Prevost The Wassail Song by Jim Goodrich Carol of the Bells by Inner Splendor Celtic Christmas Music Christmas in England Wassail Recipe Ready in: Over 5 hrs ? Difficulty:   2 (1=easiest :: hardest=5) Serves/Makes:   18 INGREDIENTS: 3/4 cup sugar 2 quarts apple juice 1 pint cranberry juice 1 teaspoon aromatic bitters 1 cup rum 2 cinnamon sticks 1 teaspoon whole allspice 1 small orange, studded with cloves PREPARATION: Dissolve sugar in juices in crockpot. Add remaining ingredients. Cook on high for 1 hour. Simmer on low for 4 to 8 hours. NUTRITION: 136 calories, 0 grams fat, 27 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat. Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges) This recipe from CDKitchen for Christmas in England Wassail serves/makes 18 http://www.cdkitchen.com/recipes/recs/212/Christmas-in-England-Wassail117252.shtml Holly and the Ivy by Chuck Stevens Deck the Halls with Boughs of Holly by Doug Boldt The 12 Days of Christmas by thehipcola I Think Monroe Shot Rudolph by Carl Hatmaker White Christmas by Shauna Burns

Welcome back everyone! Today I have a guest with me, my son Jack! He will be sharing his point view about homesteading and some of his advice for would be homesteaders. We will also take a look at what is recommended for Gardening by the Moon and today's Folktale. Enjoy!