Whether or not we want it, the coronavirus chaos is here, and it's not a time to panic but to take some steps to help alleviate any fear and make sure you're well prepared for the weeks ahead. I wanted to share a raw and real-time account of what's happening here and the steps we're taking with you.
Below is the podcast episode and the links to the resources I mention in the episode.
Listen in below to the full podcast, Episode #246 Coronavirus Homestead Plan to Alleviate Fear & Be Prepared of the Pioneering Today Podcast, where we don’t just inspire you, but give you the clear steps to create the homegrown garden, pantry, kitchen, and life you want for your family and homestead.
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Episode #244 Impact of Being in the Midst of a Crisis Lists of basic supplies and advice from myself and Ann from A Farmgirl in the Making
How to Grow Elderberries & Planting Tips Complete Guide
How Much to Plant Per Person for a Year's Worth of Food
How Many Fruit & Berry Bushes to Plant Per Person
Scroll towards the bottom of this post for the medicinal flowering herbs I'm growing this year.
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Oh my goodness! I have 2 of your books and use them all the time! I didn’t know that you also lived in Washington state. I live in Snohomish county and all of the social restrictions are in effect for our family as well. My 14 year old will be doing school on the computer, one of my jobs has shut down with pay thank goodness at least for the next couple weeks. My husband has been fighting cancer and is immune compromised to some degree. However, we are urban homesteaders and find ourselves relatively well prepared. We do have to go to the store for a few select items as well.
There is the reality that our food will diminish more quickly with everyone at home as well as our non food items. We have been busy with our seed starts doing the same thing you are with increasing the amount of tomato, cabbage and onion starts. And lettuce too. And potatoes.
I too noticed that smaller grocery stores seemed to be stocked. I went to my neighborhood carniceria and found most of what I needed. I went to the food co-op and found my dairy and gluten free items for our daughter.
I wanted to add that lemon balm has antiviral properties and I made a tincture this winter. The stuff has been trying to take over my back yard for years so I utilized it. It would be lovely in a medicinal tea also.
This is when I will see if all of our preparedness will be enough. I am looking at this situation as a learning experience to see if there are holes in our plan. I am going to finish some of the existing house projects and really get our home in order. I am looking at this as an opportunity to spend time with my family. It will be like trying out homeschooling for my daughter, something I have always been curious about but didn’t have the time to even consider. All in all, we aren’t panicking but there is an urgency that wasn’t there 3 weeks ago. Everyday the news has new numbers of the afflicted. Last night Gov. Inslee spoke of shutting down restaurants except for to go and delivery. This is my other job. I will speak to the owner today and see if I am to come in. There will be a decrease in our income but also a decrease in our spending. We are hunkering down and making due. Fortunately we are in a good position at this time and we won’t be lacking in too many creature comforts.
I look forward to your bread making class that I signed up for thru Ruth Soupkups emails. You are definitely added to my list of blogs and emails to keep an eye out for. Thank you and I am so happy that you do these podcasts. Stay healthy! Sara
podcast 246 was great thank you so much for doing it.
I, personally, love the unpolished Melissa much more than the polished one. Good job, young lady!
So glad you enjoyed it 🙂
So nice to meet you and glad to hear you’re already an urban homesteader. I just started lemon balm (I have lots of other herbs but not that one) and can’t wait to see you on the webinar with Ruth tomorrow!
Can you store lettuce for long periods of time? If so how? I am trying to start my growing early on, especially now but haven’t done it in years and life got busy etc. So. I am trying to get back to the basics and relearn how to survive with my family if needed off what we have and can self produce.
Lettuce doesn’t store for long time periods, it’s better to grow small amounts and start a new crop every few weeks in succession plantings.
The biggest misconception about smoking cheese VISIBLE SMOKE The visible smoke you see actually masks the smoke flavor of smoked cheese. For the best smoked cheese you do not want to see any visible smoke which actually masks the smoked cheese flavor. I sell a lot of smoked cheese so I do get a lot of comments that my cheese is the best they have ever tasted. (NOT BRAGGING just repeating what people who buy my cheese say). It is not the visible smoke that gives cheese the beat flavor but the gas from the heated wood chips. Visible smoke actually masks the flavor. It takes 2 to 3 days. I use an old freezer that gas from heated wood chips is piped over to it. About 2 large handfuls of chips every 24 hours heated in a used pressure cooker that has a pipe welded to the lid and sits on eclectic burner. A hose runs from the cooker to the freezer. Do not open the door for 24 hours. The difference between my method and traditional methods is you taste the cheese first and then the smoke. Also white cheese has no color change.