Voluntary Exchanges on the Homesteader’s Co-op – 005

Direct mp3 download.

Link to episode 5 on Libsyn.

Episode 2 opened with a discussion of the Homesteader’s Co-op, a pretty sweet little website that provides store fronts for homesteaders to sell their wares. In this episode, the Liberty Hippie has the privilege of interviewing Noel, the guy behind the Homesteader’s Co-op. We discuss a bit about his present homestead set-up and then get into what the Homesteader’s Co-op currently is, and what Noel’s vision is for the future of the Homesteader’s Co-op.

All The Things We Talked About and More:

• Masanobu Fukuoka – The One Straw Revolution
• The Homesteader’s Co-op
• Introducing the Homesteader’s Co-op
• Support the Homesteader’s Co-op on Fundition.io
• The Homesteader’s Co-op Discord Channel
• The Homesteader’s Co-op on SteemIt
• Noel on SteemIt

After the interview with Noel, the Liberty Hippie takes a look at some recent news items and state bills from around the country that will be quite problematic to homeschoolers and eventually, everyone.

All the Articles Discussed:

• Experts Say Homeschooling Ripe for Abuse
• Five Arrested in Death of Siblings
• Santa Charged After His Kids Are Found Buried in the Backyard
• A Discussion of Two Bills from Iowa
• The Illinois Bill
• Oregon Could Require Mandated Well-Checks of Children Under Six
• Disturbing Audio Recording Made Inside an Elementary School Classroom in West Virginia

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Link to show notes for episode 004 with Sherry Voluntary.

Making Okra Pickles

What can I say? I hate okra. It’s slimy, and the flavor is simply not my favorite. Unfortunately, it grows really well in the summer heat, and so it ends up going into the garden. The food pantries take it, it can garner a few cents at the farmers market, and of course I have friends that will take it, and I’m happy to give it all away, that is, of course, after I make my personal batch of okra pickles. Nothing beats okra pickles; the hollow pockets inside the pods fill with delectable brine and the little immature seeds act almost like capers. My wife isn’t a fan, nor is my son, but my daughter – the one who would drown in kombucha – will eat them right along with me.

Before I get into the actual pickling process, a word or two about these seeds. I like to save my seeds, or acquire them from local sources. If a seed has been selected from a plant that has produced well and survived in my local climate, it is much more likely to do the same when it grows again in the same climate, than a seed that was saved from a plant in a very different climate. As I was new to the area, I asked around among some local farmers and found some okra seed that a guy from church had been growing for a number of years. He gave me some, and I was off. They’re a very long pod but remain tender up to eight inches, sometimes more.

Okra is also exceptionally easy from which to save seed. There’s no fleshy vegetation on the seeds so they don’t need any washing, and the pods ripen right on the plant, just make sure you pick them when they start to crack. I’m pretty diligent about not letting seed spill out into the garden, but I still have trouble with volunteers popping up all over the garden in the spring. If you do plan on saving seed, only grow one variety (unless you plan on caging or hand pollinating), but don’t worry about cotton or hibiscus (the flowers look very similar). The three are in the same family, but that’s as far as it goes.

As far as pickling goes, I use pods that will fit in pint jars after lopping off the stem. Quart jars will work, but that’s a lot of okra pickles and we don’t need to take up that much fridge space all at once. For four pints I’ll use 2.5 cups of apple cider vinegar and an equal amount of water, with 1 tablespoon of sugar and 3 tablespoons of salt. While that’s boiling, I’ll throw my spices in the jars. As you can see from the video, I like to use an eclectic variety and no two jars are the same. Then I pressure cook them for 10 minutes.

Give it a try sometime. They’re delicious and if you’re growing okra, you know you have extras to experiment with. Also, if you want some seeds, let me know.