Villiyrteistä ensimmäisenä nousevat nokkonen ja vuohenputki. Haluankin jakaa oman vegaanisen nokkospestoreseptini muille herkkusuille.

Näin tammikuussa alkaa aina uuden puutarhakauden suunnittelu hyötytarhassa. Kirjoitus kuuluu Suuntana omavaraisuus -yhteispostausten sarjaan.

Kun etsin sopivia kasveja ja lajikkeita pohdiskelen muun muassa näitä asioita.

Omavaraisuus on meille elämäntapa, harrastus, tapa tehdä asioita. Olemme aina olleet kiinnostuneita siitä miten asiat tehdään. Lue lisää blogista ja innostu

Suuntana omavaraisuus on kerran kuukaudessa ilmestyvä bloggaajien yhteispostaussarja. Sarjassa seurataan matkaa kohti omavaraisempaa elämää.

Haaveiletko vanhasta talosta maalla peltojen keskellä, oravanpyörästä loikkaamisesta ja omavaraisemmasta elämästä? Olet oikeassa paikassa.

Ota talteen omavaraisen vegaanin kylvökalenteri tai tee tämän pohjalta omasi.

Terveyttään kannattaa vaalia!

Saippuan valmistus yksinkertaisista aineksista. Kosteuttava ja hellävarainen saippuaresepti perunoiden keitinvedestä.

This Tumblr site contains some of my original photography, scripture from the Bible, and other found images which support the theme of the blog. I claim no ownership of reposted content.

If the off-grid life is calling to you, then you have an adventurous spirit. But to be self-sufficient, you need these basic pioneer skills.

12:13 pm - 48 degrees - light rain and fog... You stroll out in to the garden, picking ripe fruits and vegetables, knowing that come February you’ll still be enjoying their freshness. For those of us attracted to the romantic aspects of self-sufficient life, this is an appealing scenario and one that we’re seriously looking into. After searching the internet and Pinterest – this is what I found out... {photo source: pinterest.com} Root cellars, the ancient technology that enables the long-term storage of your garden’s bounty, are currently experiencing a rediscovery, but not merely because of the pleasures of eating self-grown food, but also because of the actual possibility of reducing expenses and providing for significant food storage in times of potential trouble. Here is a little history on root cellars... Native Australians were the first people to take advantage of the cooling and insulative properties of buried foodstuffs in the earth. Records indicate that over 40,000 years ago they grew large amounts of yams and developed the technique of burying their produce in order to preserve it for future use. In the process, they also discovered the phenomenon of fermentation, and ever since, alcoholic beverages have been a large portion of those products stored in underground repositories. Underground storage facilities from the Iron Age have been discovered, and the Etruscans commonly buries their immature wine, but the actual use of walk-in root cellars as a means to prolong the freshness of fruit and vegetable crops was probably an invention that occurred in 17th century England. It might seem surprising that the great civilizations of China and Egypt did not develop root cellars, but the Chinese were the masters of food preservation via salting, pickling and the additions of spices; the Egyptians, residents of an arid environment, were the masters at drying food. It took the right combination of cool winters and hungry Englishmen to finally invent the concept of root cellars. Early American root cellar. {photo source: pinterest.com} Certainly the most notable practitioners of root cellar arts were the early colonists that arrived in North America from the United Kingdom. The eastern halves of America and Canada contain thousands of old root cellars, and the small Newfoundland town of Elliston actually claims the title of “Root Cellar Capital of the World,” and boasts of over 135 root cellars, some dating back 200 years. What exactly is a root cellar? A root cellar is a structure built underground or partially underground and used to store vegetables, fruits, and nuts or other foods. The basis of all root cellars is their ability to keep food cool. They were, essentially, the first refrigerators. A well-insulated root cellar can keep the food inside 40 degrees cooler than the summertime temperatures outside. This coolness also has benefits during the winter, as maintaining food at a temperature just slightly above freezing has the effect of slowing deterioration and rot. Temperatures inside the home, even in basements, are noticeably warmer, so food stored inside the house have a tendency to spoil much more rapidly than food stored in a cooler root cellar. Temperatures above 45 degrees F cause toughness in most stored vegetables, and encourage undesirable sprouting and considerably more rapid spoilage. The temperature in a root cellar is never uniform. The temperature near the ceiling is usually 10 degrees warmer than elsewhere in the cellar, so the ceiling area is therefore appropriate for placement of produce that tolerates warmer temperatures well, such as onions, garlic, and shallots. What can you plan on storing in your root cellar once you build it? Certainly, many of us probably have visions of root cellars in the 19th century, packed with bushels of apples and sacks full of potatoes. Today’s root cellars are really not much different, and potatoes and apples are two eminently storable garden products. But the problem with that pair is that they don’t really go well together. Apples have a tendency to emit ethylene gas, which causes problems for potatoes stored nearby, and will also make any exposed carrots or other root crops bitter. As a matter of fact, many fruits, including plums, pears, and peaches, and some vegetables, such as tomatoes, cabbage and Chinese cabbage, are also notorious ethylene producers. Luckily, there are ways around this problem. A good root cellar has a variety of shelves, some higher than others, and some closer to the air vents. Placing the ethylene producers up high and nearer the exit vents has a tendency to move harmful gases away from produce stored on the floor below. Many root crops are also regularly stored in boxes of loose soil or sawdust, further insulating them from their neighbors’ emissions. Some produce, like cabbages and onions, often emit odors that can taint the flavors of other vegetables, as well as fruits, so finding high, remote corners for these pungent items is a good idea too. One of the key control features of a root cellar is the set of air vents that allow air to enter and exit the cellar. These vents not only allow a greater amount of temperature adjustment than available to a static space, but the air circulation can also be a valuable tool to deal with the ethylene gases and odors produced by a mixed assortment of fruits and vegetables. Inside the cellar, the arrangement of shelves should allow for generous distances between them. The shelves should also be kept a few inches away from the walls to encourage greater air circulation. Materials placed on the floor should be raised a few inches by small blocks or racks. The down side to root cellars at the pests. Rodents are the single most common pest problem for food stored in root cellars. Installing metal wire mesh in common entry points, such as open vents, is a good idea, as is a frequent trapping program. The next most vexing problem for stored food is plain old rot. The saying that “one rotten apple with spoil the lot” is quite true in this situation, so care should be taken to remove any spoiling produce or other foodstuff. In general though, the lower temperatures will combat the mold and bacteria problems that are common in warm, wet conditions. {photo source: pinterest.com} {photo source: pinterest.com} {photo source: pinterest.com} Food You Can Store In Your Root Cellar APPLES – store at 32 degrees – 90-95 percent humidity – shelf life: 2-7 months depending on variety BEANS (dried) - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1 year BEETS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 months BROCCOLI - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 weeks BRUSSEL SPROUTS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 weeks CABBAGE - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months CARROTS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months GARLIC - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months JERUSALEM ARTICHOKES - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months LEEKS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months ONIONS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months PARSNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months PEARS - store at 30 degrees – 90-95 percent humidity – shelf life: 2-3 months POTATOES - store between 40-45 degrees – 90-95 percent humidity – shelf life: 4-6 months PUMPKINS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-6 months RUTABAGAS - store at 32 degrees – 90-95 percent humidity – shelf life: 2-4 months SQUASH - store between 50-60 degrees – 60-70 percent humidity – shelf life: 4-6 months SWEET POTATOES - store between 55-60 degrees – 60-70 percent humidity – shelf life: 4-6 months TOMATILLOS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months TOMATOES - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months for green; 4-6 months for varieties intended for winter storage TURNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months

Tee itse shampoopala. Nokkosta voi lisätä saippuaan haudukkeena ja uutteena.

Ohje kuusenpihkasalvan valmistukseen.

Kun olin lapsi, eräässä kyläpaikassa jossa olin kesälomaani viettämässä elettiin sangen boheemisti ja se jos mikä oli aika jännää tälläisestä kerrostalossa kasvaneelta. Talon emäntä ojensi minulle eräs aamu ämpärin ja pyysi menemään metsälle poimimaan kuusenkerkkiä. En kysellyt sen enempiä ja painuin metsään. Olin todella ylpeä kun sain ämpärin aivan täyteen, ja vein sen emännälle joka keitti siitä mehua. Muistan sen maistuneen hieman sitruunaiselta ja raikkaalta, ja että join sitä monta lasillista. Oli alkukesä, vastapoimittuja kukkia maljakossa ja yksi talon useista kissoista sylissäni kehräämässä. Muistan miettineeni kuusenkerkkämehulasi kädessäni että tahtoisin aikuisena asua tässä talossa. Aina silloin tällöin tuo juoma on ollut mielessäni ja kun viime kesänä Habanerokitchen julkaisi juoman reseptin päätin keitellä siitä mehua minäkin! Mentiin poikien kanssa metsälle ja poimittiin kerkät. Luin epähuomiossa ohjeen aivan väärin ja liotin kerkät huoneenlämmössä. Heitin ne pois ja päätin poimia uuden satsin. Silloin olin vaan aika huonossa kunnossa ja se poimiminen jäi, ja jäi.. kunnes oli myöhäistä. Mutta tänä vuonna kun kevät vihdoin koitti, malttamattomana odottelin kerkkien kasvua. Kun ne alkoi näyttämään poimimiskelpoisilta painuimme kuopuksen kanssa takapihan metsälle ja poimittiin sangollinen kerkkiä. Kuopus sai pikkuämpärin ja voi sitä ylpeää katsetta kun hän oli poiminut sen aivan täyteen, ihan itse. vinkki: käytä janojuomana kesällä, pakasta talven varalle, tee boolia, jääpaloja, mehujäätä, vie kyläänviemisiksi.. vaihtoehtoja löytyy. :) Kuusenkerkkäjuoma ( 4 litraa ) 2 litraa kuusenkerkkiä 4 litraa vettä 1 sitruuna 25g sitruunahappoa 500g sokeria - Poimi ja huuhtele kuusenkerkät. Laita isoon astiaan/kattilaan ja kaada päälle vettä 4 litraa. Lisää sitruunahappo ja lohkottu sitruuna. Anna olla jääkaapissa kaksi vuorokautta. - Siivilöi ja suodata vaikka suodatinpussin tai harsokankaan läpi. Neste saisi olla mahdollisimman kirkasta. Kiehauta kirkastettu neste ja lisää sokeri. Nostele kiehuessa lisääntynyt vaahto pois. Jäähdytä ja pullota. Juoma oli ihan niin hyvää kuin muistinkin, meillä piti myös lapset tästä. Juoma oli sitruunaista mutta kuusenkerkkienkin maku kyllä tulee esiin hyvin.

Whether you want to save money, cut down on plastic or avoid chemicals, here are 15 everyday things to start making instead of buying!

Hygieniatuotteita ei välttämättä tarvitse ostaa kaupasta, vaan ne voi tehdä myös itse. Pihkasalva on monikäyttöinen aine ja mahtuu vaikka taskuun.

Näitä kikkoja voit alkaa käyttämään jo tänään.

Tee itse shampoopala. Nokkosta voi lisätä saippuaan haudukkeena ja uutteena.

Pine resin has many uses, especially in a survival situation. Read more on how to collect, and use of pine resin. It has more uses than you think!

Täällä ollaan pidätelty hengitystä ja pureksittu hampaita yhteen koko päivä, mutta turhaan. Vieläkään ei satavarmasti tiedetä, kumpi vanhois...

Umpiointi uunissa on loistava tapa säilöä kauden satoa. Nämä umpiointiohjeet ovat helppoja ja varmoja. Kokeile!

Make your own dehydrated dill powder to use in recipes all year long! Having your own dried dill can save you a lot of money and prevents you from needing to run to the store in the winter months!

15 Vintage Skills That Can Be Learned On YouTube! There are many skills you can taught simply by watching well done YouTube videos for homesteaders.

Wood ash from your fireplace, woodstove, or outdoor boiler may seem like a waste product, but there are a surprising number of uses for wood ash. Historically, wood ash was an asset, and there are

Almost the entire nasturtium plant is edible, including the flowers, leaves, stems, and immature seeds. The flavor for each part is similar, but still unique in their own ways. Edible nasturtium diagram Nasturtium: what's edible?

Tee itse shampoopala. Nokkosta voi lisätä saippuaan haudukkeena ja uutteena.

Looking for some easy-peasy-lemon-squeezy dehydrator recipes? Sure, you can use an oven, but there are some real benefits to using a dehydrator. My recipes will

Toiset valmistautuu vauvan tuloon siivoamalla. Minä en. Jätän sen suosiolla miehen harkittavaksi ja ehkä mahdollisesti toteutettavaksi ;) Se...

Here is a really good inspiration for hillside landscaping with rocks when you have a little hillside in your garden. Check our tutorial: How To: Landscaping

Tästä minä pidän kesälomasta. Minulla on aikaa lähteä hakemaan tykötarpeita luonnosta omiin rohtoihini. Tänään oli vuorossa tuoreista koivun...

Äntligen dags att plocka vårens bästa superfood, nässlor, direkt från naturens skafferi. De kan skördas och ätas hela sommaren. Nässlor är både gott och nyttigt!

Learn about the essential plant nutrients for growth. Basic nutrients, primary macronutrients, secondary macronutrients, and micronutrients.

Nature by Ampun luomulaastarin ohje ja tarina.

Explore Berta...'s 3657 photos on Flickr!

What’s an olla? That was one of my first questions when I first heard the word. The basic definition of an olla is an unglazed pot. Ollas have been used for centuries for irrigation in dry…

Marie Mandelmann gör eget schampo. Här ser du hur du kan göra ett själv.

Groblad växer i gräsmattor, på stigar och längs småvägar, egentligen överallt där människor rör sig.

Saippuaresepti kuusenkerkillä höystettynä. Tee itse kuusenkerkkäsaippuaa.

Broileripiirakka saa kivan maun savuisesta paprikajauheesta, raikkaasta paprikasta ja suolaisesta fetasta. Suolainen piirakka maistuu iltapalalla salaatin kanssa!

Chamomile (Matricaria chamomilla) is an easy to grow garden flower that's often used in skin care products such as lotion, soap, salves, and other items for itchy, irritated, or sensitive skin. Here are ten pretty and practical ways to use chamomile flowers!