Thank you Caroline for the warm welcome. I am very new to this blogging and finding and making posts but I looked around this site and I am excited to be a part of a community of people that love the same things I do.
Hey! Thank you for the quick and warm welcome! Hope you can make it down from Boston to Memphis to come to Bristerfest this year!
I'm really unfamiliar with this site. Actually, the reason I joined is to promote the Kickstarter page for Bristerfest, because I felt like the people in this community can really understand the power of community gardens. Seeing as how you found me almost instantaneously, I'd like to ask you your thoughts on what would be the best way to promote our Kickstarter on this site...
Thanks Caroline for the warm welcome. I live in Gallatin, Tennessee and was wondering if anyone here is from Gallatin, TN also that has backyard poultry. The city said that I can't have livestock (poultry) in my backyard, but I know our CO-OP sells them to city folks. I know that poultry isn't livestock, but does the city know this?? I don't want to get into trouble with the city, but I want chickens. Nashville does allow them and we are about 35 minutes from there.
Hello Caroline! Thank you for making me feel at home! As for homegrown.org appearing to me in a dream, the concept of a do it yourself community did. I've been experiencing more lucid dreaming these last few nights. It all started when I tried kombucha last week... So, I've been thinking and planning to brew up some kombucha, and wanted to find a community to learn from. I'll be starting my kombucha after I finish my first grain brew! Doing a porter this time!
I have 2 llamas and 2 angora goats and lots of bags of fiber in my basement. I do spin and knit, but not enough to keep up with the animals (angora goats are shorn twice a year). I don't consider myself a fiber expert, but I play with it when I can. Lynn
Hi Caroline--thanks for the welcome and glad to be here. To answer your question, maple tapping is still underway...I noticed the sap running in a recently cut maple stump a few days ago and put the taps in right away. It's been running strong and hopefully will continue for at least a bit longer (we're in the Hudson Valley). Been boiling down syrup in my kitchen all day.
Caroline, thanks for the warm welcome. My wife Sherry and I started Earthen Path Harvest last year, after we could not find good Produce and meat any longer at the super market, along with seeing what the community outreach programs are handing out for food.
So our first business of order was to start a free Heirloom seed exchange for and to teach people to grow everything they can in their own yard, from there we'll have our first Non-Monetary Market exchange this fall, for folks to share/exchange the garden bounty. ie.. Apples for Cucumbers etc.
We offer tilling and Plowing services for those that can pay, and for those that can't we still offer these services, we have had three family's offer us land use and have about eighteen acres to plant this year. We are working toward our 501 c.3 Status, and run mainly on donations. Our long term goal is to find and buy land, so that we can do most everything from the farm, we wish to include Milk, Meat Honey in the next few years to our market. We are looking for a two bottom plow, planter and other implements. We feel strong that our program can spread beyond our community, and together we can feed those in need, while insuring people get the right foods to eat. We feel local, is the way to start. Thanks again Caroline for the Warm Greeting.
Wow, Caroline. Thanks so much for the warm welcome! I'm very happy to be part of the Homegrown community. I look forward to sharing my skills with others and acquiring new ones from other members, too! - Amber
Caroline this is different from traditional crusts but the flavor is awesome.
One bottle of beer. A honey beer is good.
2 tbsp butter
2 Tbsp oil
2 Tbsp honey
4 cups of unbleached flour or high gluten flour.
1 1/2 Tbsp yeast. That you store in the freezer.
I like to let it season at room temp in an oiled covered bowl for at least six hours.
This does 2 18 inch pans of pizza. I like to prick it with a fork. The technical term escapes me now. I pre bake it until its nicely brown then I remove it and brush with butter. Then put on your sauce and ingredients of choice. My wife just wants to eat the crust.