Heather Scott

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since Apr 28, 2020
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Recent posts by Heather Scott

Anne Miller wrote:If I were going to plant a garden based on "The Most Food for the Time & Space", I would plant these three plants:



Potatoes because it is an effective calorie-producing vegetable.  The plant produces a lot of pounds of food for a relatively small space.



I don’t know about potato leaves.... but sweet potato leaves are edible and tastes like a cross between spinach and Swiss chard. I think the ability to utilize most if not all of the plant is a huge bonus

Ps I’m sorry I don’t know quite how to quote them write a message below outside of the quote box!

3 years ago
Relatively new to gardening..... father always gardened but I never had much mind to learning how and what he did. Until my Husband and I purchased 10.5 acres of mountain woods in TN. All I knew was that I had this burning desire to provide food for us.... two at the time and now three as were pregnant and very excited to sow into our little one our new way of living. We refuse to mass clear land.. aka bulldoze it all down, so we cut a clearing with chainsaws and built two raised beds... there is such rich soil here but due to the mass webbing of root systems it’s not easy to break through the top layers of dirt. I began to study.... built our raised bed out of rotting logs and was blessed with full dirt that came from a clean site (half of the soil in this area is a dense yellowish clay (which is good for building our cob home but not for plant growth) I knew I needed to grow a variety of foods to sustain us if the world shut down and I couldn’t go to the local market because I am not vaccinated, I learned about companion planting. I have one 10x30 raised bed and one 10x 20 raised bed and grow shelling peas, bush beans, dry beans, cucumbers, tomatoes, beets, radishes, onions, lettuce, mellons, broccoli, cauliflower sweet potatoes (white and Orange) carrots, eggplant, zucchini, winter squash. By learning companion planting and integrating some vertical gardening I’ve been able to get it all in...growing organic with as much utilization of space. I do have a 9x10x8 greenhouse where I have tables that double as planters in late summer for kale, rutabaga, kohlrabi, spinach and in spring used for starting seeds. I keep a garden journal where I document what works and doesn’t work, what varieties work and what don’t. All my seeds are heirloom so companion planting became key for not only space saving but for big control as well. I’d rather loose a few radishes growing amongst the cucumbers then let a beetle just have its way with my cucumbers! Oh and we do have both beds fenced in to stop the deer and rabbits, the fence helps also by allowing things to climb on them allowing even more space to plant. Between our gardens, ability to forage,  chicken, and a few sheep I think were quite well off to sustain if either the grid goes down or if “green rebels” like us aren’t allowed in the mainstream world anymore because we aren’t vaccinated.
3 years ago
I’m SO glad this discussion came up💕 I’ve been telling my Husband I’ve wanted to go more natural with all my products. We are def greenies with all of this as we are city dwellers soon to become mountain earth dwellers. Every part of my being is screaming natural. From detoxing my body via gut and down to a cellular level to my environment. I have Usnea growing on our mountain acreage and I desire to be just as pure as the air quality where we will build our circular  earthen home. Right now as city dwellers we have treated water.... once we get to the homestead we will collect rainwater and get from the waterfall stream (no icky foam..... happy dance as up in My area even the cleanest rivers and streams are polluted) we will only filter for drinking.... so going no poo....... could I start now, with the treated water we have, or wait till we get to our mountain land..... what type of results have you all had with different water types??
4 years ago
Good Morning!!! I’m looking forward to knowing so much more about the lifestyle we were created to live! I was divinely lead to the subjectS of foraging, wild edibles and medicinal plants that we source from nature shortly before we began searching for our self reliant off grid mountain land purchase. Everything is Divinely lead in my life, I know very little right now but have a feeling of desire and knowing Inside about the life my Family and I plan to live. This book would be the perfect addition to not only my library but to my heart and spirits desire to live this life of organic close to earth living.
4 years ago
Looking forward to following this post! My Husband and I found out about Cob from watching an episode of off the grid. We fell in love with earth based living and plan on building a 28’sq roundish cob home on our property in the TN Cumberland Mts.
I’ve wanted to find a forum where we can share the process of cob and building our natural off grid homestead and it looks like this is the perfect place!
4 years ago

Carol Denton wrote:I did an Outward Bound course in MN back in the day and we made coffee over a campfire in our cooking pot. We'd boil the water, put the coffee in to steep, then swing the pot by the handle in big, full circles letting centrifugal force push the grounds to the bottom of the pot. There was no lid and it freaked me out the first time our instructor did it, but it worked. Never a drop was spilled and it was pretty fun to do.



Sounds awesome! My Husband and I are moving to our homestead land in two months and in our plans for an outdoor kitchen we’d like to set up a fire pit with the ability to hang pots. This sounds like a fun idea. We love a good brew and willing to try many things to experience tasting different ways!
4 years ago
So it’s steeped like tea?? My method would be a pour
over. I do also have a 100% stainless fresh press. My pour over is amazing and the glass is intended for Uber HOT boiling water. Takes three minutes and the brew is coffee house exceptional. Our complete stainless steel French press is divine as well. Perks of having a coffee snob of a brother who frequents an eclectic organic small batch roaster in our area 😊 my Husband searched for days for a high quality open flame or fire percolating pot and found a sweet heavy duty stainless steel pot. Only glass is the little perking knob on the top. We found out that any enameled pots were actually toxic when heated.
I like the idea of a tea steeper and would work well for me in a pinch but I’d have to have multiples, as I’m a huge loose leaf tea drinker as well and tea drinkers can taste remnants of coffee from a mug or a steeper, even if thoroughly washed
4 years ago