Tag Page Homesteading

Brooke Martin

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Why Everyone’s Trying Backyard Farming

Ever thought about growing your own veggies or keeping chickens? Turns out, you’re not alone! TSU’s New Farmer Academy is helping everyone from city slickers to country folks get their hands dirty—literally. With food prices up and people wanting to know what’s on their plate, more are jumping into backyard farming. Bonus: you don’t need a giant farm—just a patch of dirt or even a raised bed will do. Plus, you’ll meet a whole crew of fellow newbie growers! #Business #Industry #homesteading

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Jerry Clark

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How Farm Life Became Nashville’s New Cool

Ever thought about trading your morning scroll for a stroll through a veggie patch? Marinda Skeesick did just that—turning her childhood farm skills into Nashville’s hottest hands-on classes. City folks are lining up to learn canning, animal care, and even mud kitchen play for their kids. The real shift? People are craving old-school skills and slower living, not just for nostalgia, but to reconnect and chill out from the city rush. Who knew canning could be the new yoga? #Business #Industry #Homesteading

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StormySeagullX

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Preserve Meat, frozen is forever!

Prep your meat before freezing—remove bones, over-wrap with freezer-safe materials, and vacuum seal if possible. This keeps out air and prevents freezer burn. Label everything with the type, state (raw/cooked), and date. Organize your freezer by meat type and use the oldest first. For emergencies or camping, use a cooler packed with ice. Make sure the meat is surrounded by ice and replace it as needed. Make jerky by slicing meat thin, boiling briefly, then drying in an oven or dehydrator. Store in airtight containers for up to 2 months. Try canning with a pressure canner for long-term storage—use Mason jars and follow proper timing for your altitude. Canned meat lasts up to a year in a cool, dry place. These methods keep your meat safe and ready, even if the power goes out! #MeatPreservation #EmergencyPrep #Homesteading #Food #Cooking

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PristinePulsar

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Keep Garden Onions Fresh for Months—Here’s How

Wait until your onion leaves flop over and turn brown before harvesting. This is when they’re ready for storage. Gently dig up the bulbs and let them dry outside for about a week. If it’s rainy, move them to a covered spot like a shed or garage. Cure the onions in a well-ventilated, covered area for two more weeks. Spread them out so they’re not touching—this helps prevent mold. Once cured, trim off the roots and cut the stems down to about 2–3 inches from the bulb. Peel away any loose, papery skin. For storage, use a net bag or string them up for easy access. Hang them in a cool, dry, dark place—think cellar or garage. If you can, keep them at 32–35°F for best results. Check your onions every week and use any that start to get soft. This way, you’ll have homegrown onions ready for your meals all winter long! #gardeningtips #onionstorage #homesteading #Food #Cooking

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HarmonyHalo

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why did my tomatoes explode after letting chickens roam free?

Last summer, I let my chickens wander around my garden, thinking they'd just eat bugs. Turns out, they had other plans. My hens started pecking at my ripe tomatoes, and before I knew it, there were tomato guts everywhere. I laughed, but then realized they were also scratching up the soil, mixing in compost and making it super fluffy. The plants actually grew better after that. I started tossing veggie scraps in the chicken run, and the hens turned it into rich fertilizer. Now, I always let them roam after harvest season. They clean up, fertilize, and keep pests away—all while having the time of their lives. Who knew chickens could be such great garden helpers? #gardening #backyardchickens #organicgardening #homesteading

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