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The homesteading adventures of Jenna Woginrich have caught the imagination of thousands who dream of a more self-sufficient lifestyle. As she learns to farm by trial and error, she records her offbeat…
The homesteading adventures of Jenna Woginrich have caught the imagination of thousands who dream of a more self-sufficient lifestyle. As she learns to farm by trial and error, she records her offbeat observations and poignant moments with honesty, humility, and humor. In BarnHeart, she tells the story of her quest to find a permanent home for herself and her livestock -- a herd of sheep, a flock of chickens, some geese and ducks, rabbits, a goat, and a turkey. Even when taking on cranky neighbors, small-town politics, and the difficulties of running a farm alone on a shoestring budget, she never loses her sense of humor. You'll find inspiration in this entertaining tale of longing and striving for a more authentic life.
About the Author
Jenna Woginrich is a 20-something homesteader and the author of Chick Days and Made from Scratch. She blogs at Cold Antler Farm, as well as Mother Earth News and The Huffington Post. A Pennsylvania native, she has made her home in the mountains of Tennessee, in northern Idaho, in rural Vermont, and most recently in upstate New York, where she lives with a flock of Scottish Blackface sheep, a border collie in training, chickens and geese, a hive of bees, and several amiable rabbits.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $16.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
More and more people are interested in eating well and in un-derstanding where their food comes from. But where do …
More and more people are interested in eating well and in un-derstanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming—not to mention expensive.
In Frugavore, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living—eating frugally. Learn how to access quality produce straight from the source, re-discover forgotten cooking techniques, create your own kitchen garden (complete with compost and a chicken coop), learn how to stock your pantry well, shop for and cook the most economical cuts of meat and fish, discover local farmers’ markets, community gardens and co-ops, and more! Packed with over 100 recipes for delicious dishes, such as heirloom roasted vegetables, chicken and leek pie, chickpea and rosemary soup, meatloaf with red sauce, minced fish cakes, and minty lemonade, plus resources, tips, and tricks to living and eating well, this is the book for every healthy, modern kitchen.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $28.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
Organic No-Till Farming offers a map to an organic farming system that limits tillage, reduces labor, and improves …
Organic No-Till Farming offers a map to an organic farming system that limits tillage, reduces labor, and improves soil structure. Based on the latest research by pioneering agriculturists, this book offers new technologies and tools based on sound biological principles, making it possible to reduce and even eliminate tillage. Field-tested over many seasons, these methods make cover crops into a source of fertility as well as a tool for weed management. As traditional tillage turns into rotational tillage, natural soil biology is maximized and synthetic inputs are minimized. For organic farmers who want to refine their practices and conventional farmers interested in new ideas, Organic No-Till Farming is indispensable.
What's the difference between a weanling and a yearling, or a farrow and a barrow? Country and city mice alike will…
What's the difference between a weanling and a yearling, or a farrow and a barrow? Country and city mice alike will delight in Julia Rothman's charming illustrated guide to the curious parts and pieces of rural living. Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Rothman gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated. A perfect gift for gardeners, locavores, homesteaders, and country-living enthusiasts alike.
The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artis…
The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices-and, for those with commercial aspirations, business plans, market savvy and knowledge of the regulations.
Applicable to keepers of cows, goats or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.
Included are options for designing a well-functioning small dairy, choosing equipment and understanding myriad processes-such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a 50-goat operation or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.
There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has dou…
There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer- cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.
Few career choices lead to such extremes of labor, emotion and monetary challenge. In The Small-Scale Cheese Business (originally published as The Farmstead Creamery Advisor in 2010), respected cheesemaker, instructor and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:
Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Do you have a dream of living on a farm? From buying land and being neighborly to determiningg soil fertility and creating filing systems, this “entrepreneur’s guide to starting and succeeding in a fa…
Do you have a dream of living on a farm? From buying land and being neighborly to determiningg soil fertility and creating filing systems, this “entrepreneur’s guide to starting and succeeding in a farming enterprise” tells you everything you need to know to make farming an economically viable option and a practical success. While this resource can be helpful to all farmers, it's written for wannabes, the folks just getting started with rural living.
Anneli Carter-Sundqvist, the co-owner of Deer Isle Hostel, recently released her new book A Homesteader's Year on Deer Isle. This collection of blog posts originally published on the MOTHER EARTH NEWS…
Anneli Carter-Sundqvist, the co-owner of Deer Isle Hostel, recently released her new book A Homesteader's Year on Deer Isle. This collection of blog posts originally published on the MOTHER EARTH NEWS website takes readers through a whole year of living on an off-the-grid homestead.
Carter-Sundqvist and her husband, Dennis, grow a year's supply of food, raise pigs and chickens, and produce their own building materials, garden amendments and energy. Here, she recounts the day-to-day stories about digging out new garden space, swimming in the pond, chasing the pigs and preserving 150 heads of cabbage. She also shares her political and philosophical reasons for why, in the 21st century, homesteading and living off the land is not just something from the past but rather a sensible, dignifying and viable option for the future.
Organic Farming is the seed you need to get your organic farm growing. This essential guidebook explains everything you need to know to begin and maintain a healthy, productive and profitable organic …
Organic Farming is the seed you need to get your organic farm growing. This essential guidebook explains everything you need to know to begin and maintain a healthy, productive and profitable organic farm, from organic certification to planting crops to marketing your produce. If you're thinking of starting an organic farm or making the transition to organics, you're in good company. The market for organic food increases every year, as does the number of organic producers: In the past two decades, the number of organic farms and businesses has more than tripled. And whether you're growing crops or raising animals, you'll need some helpful advice as you get started. Organic Farming can help … its pages are full of inspiring and educational wisdom from author Peter V. Fossel, who has farmed organically for more than 25 years. Find out how to farm without pesticides, how to find your way through the rules and regulations surrounding organic certification, and how to develop a marketing strategy. A list of resources also points the way to other books, websites and organizations that focus on organic farming, including state standards. Organic Farming is the ideal practical handbook to fulfilling your dreams.
Amid mad cow scares and consumer concerns about how farm animals are bred, fed and raised, many farmers and homesteaders are rediscovering the traditional practice of pastoral farming. Grasses, clover…
Amid mad cow scares and consumer concerns about how farm animals are bred, fed and raised, many farmers and homesteaders are rediscovering the traditional practice of pastoral farming. Grasses, clovers and forbs are the natural diet of cattle, horses and sheep, and are vital supplements for hogs, chickens and turkeys. Consumers increasingly seek the health benefits of meat from animals raised in green paddocks instead of in muddy feedlots.
In All Flesh Is Grass: The Pleasures and Promises of Pasture Farming, Gene Logsdon explains that well-managed pastures are nutritious and palatable; they’re virtual salads for livestock. Leafy pastures also hold the soil, foster biodiversity, and create lovely landscapes. Grass farming might be the solution for a stressed agricultural system based on an industrial model and propped up by federal subsidies.
In his clear and conversational style, Logsdon explains historically effective practices and new techniques. His warm, informative profiles of successful grass farmers offer inspiration and ideas. His narrative is enriched by his own experience as a “contrary farmer” on his artisan-scale farm near Upper Sandusky, Ohio.
All Flesh Is Grass will have broad appeal to the sustainable commercial farmer, the home-food producer and all consumers who care about their food.
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