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April
2006 Homestead e-Newsletter
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 of Homestead e-Newsletter: |
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Freshening - The land, the air, the animals,
and the plants are beginning to awaken after winter. Learn what "freshening"
you can look forward to! |
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Learn Your Zones - Editor Carla Lynne explains the USDA Plant
Hardiness Zones and what they mean to you. |
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Healthy Homemade Yogurt - Love yogurt? Catherine Love shows
us how to make our own and gives us a tasty recipe to try! |
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How Do I Love Thee, Reemay? - Lisa Vitello tells us of her
love for Reemay and gives us great uses for it. |
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Cottage Cheese from Raw Milk - Who knew it was this easy?
Dalyn Weller shares her recipe for making homemade cottage cheese! |
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Simple Yogurt - Connie Peterson shares her easy version of
making fresh, delicious homemade yogurt. |
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Shopping the Seasonal Sales - Sandra Bennett continues with
the next installment in her series and helps us to shop the seasonal sales. |
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Recipe of the Month - Editor Carla Lynne gives a great recipe
for using some of your homemade yogurt! |
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How to Make Cream Cheese - Crystal Miller teaches us how
to make fresh cream cheese at home. |
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Microclimates - Editor Carla Lynne explains how you can grow
plants and crops from outside your zone by using microclimates. |
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By Carla Lynne Klimuk
Those who have the pleasure of owning cows know that when cows "freshen"
or calve in the spring, the milk is richer, tastier, and more plentiful. That
"freshening," coupled with the fields becoming green again, results
in a very good milk and cream that some cheese makers covet for creating full-bodied
artisan cheeses. Homesteaders who make butter at home notice that due to the fresh
grasses that the cows can eat, the butter is more yellow and flavorful and that
the cream content in their cow's milk is thicker.
The lover of the land knows about freshening too; the ground is awakening and
beginning to "freshen." The grass takes on a lovely green color, buds
appear on trees, animals scurry around and bring liveliness to the landscape,
and the ground thaws - ready for working and sowing another season.
This month's issue of the Homestead e-Newsletter shares some great milk recipes
and instructions for making cream cheese, cottage cheese, and yogurt that you
can make at home, perfect for spring freshened milk. Sandra Bennett continues
to help us save money by Shopping the Seasonal Sales, and there
are articles to help you get the garden ready knowing when to plant in Learn
Your Zones and how to protect those seedlings in How Do I Love
Thee, Reemay?
The response we get each month is staggering! Keep sending us your comments
and suggestions, and contact me at Carla@HomesteadBlogger.com if
you have an article that you would like to contribute to the Homestead e-Newsletter. |
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By Carla Lynne Klimuk
For the gardener and farmer, one of the most important factors in determining
the success of a crop, tree, or plant is whether or not it can stand and thrive
in the climate in your area. Not only must your plants be able to grow, bloom,
and produce fruit, but they must be able to stand up to the range of temperatures
that your region is subject to.
The USDA Plant Hardiness Zones, also known as planting zones, growing zones,
and hardiness zones, are a set of 11 areas or regions defined by a 10-degree Fahrenheit
difference in the average annual minimum temperature. To put it another way, the
higher your USDA Hardiness Zone number, the higher your average minimum temperature.
The map, color coded and easy to read, is based on information and data gathered
over the last 60 years.
Most of the planting suggestions and directions are based on what is calculated
to be the average last frost date for your area. The last frost date for your
area is the last day during the spring when you might have a killing frost. It
is very important to know this date, because if you plant your seedlings too early,
a killing frost could wipe your whole garden out, or if you leave your late-season
plants out too long, you could have them succumb to frost, ruining your harvest.
Most USDA Hardiness Zone maps contain a chart showing the range of dates that
your area can expect its last killing frost in the spring and the first killing
frost in the fall. An extremely detailed USDA Hardiness Zone map, complete with
state-by-state maps, can be found at the Better
Homes and Garden website.
Most seed dealers and nurseries label their products with information regarding
the USDA Plant Hardiness Zone. If you are planning your gardens carefully, you
should pay attention to the zone specifications. It should be clear to you whether
or not the zone you live in would prove to be a good one for the plant you have
selected. That is not to say that you cannot plant "outside" the zone,
but growing plants outside your region's climate can be challenging and sometimes
difficult, and it is not recommended for beginners.
Many websites and tutorials on the web are available to help you learn how
to navigate and interpret the USDA Plant Hardiness Zone Map. The
National Arboretum has one of the best developed maps, complete with
some larger regions broken down into the 'b' zones for easier understanding.
So while purchasing your seedlings, bushes, trees, and plants this spring,
keep in mind what zone you live in and choose plants that are appropriate for
your region.
Carla Klimuk is the Senior Editor for the HomesteadBlogger.com,
Homestead e-Newsletter, and the The Old Schoolhouse Magazine Editor for
The Natural Schoolhouse column. She lives in Pennsylvania with her husband and
six blessings. She is thankful for the days and ways the Lord has shown her His
love. You can visit Carla at her blogs, The
Simple Life or Joys
in the Journey, or at her store, Shade
Tree Cottage. |
|
By Catherine Love
Like yogurt? My family does, and now we make our own yummy, healthy yogurt
at home almost every week. In addition to tasting great, yogurt is an excellent
source of calcium and protein and is easier to digest than milk. The acidophilus
cultures in yogurt are excellent for intestinal health. Yogurt also improves absorption
of calcium and the B vitamins and can be a natural immune system booster. In my
opinion, yogurt should be a part of everyone's healthy eating plan.
Making yogurt is very simple. Once you've made your own, you may never go back
to buying yogurt from the grocery store again.
You will need the following to make your homemade yogurt:
Milk - skim, 1%, 2%, or whole cow's milk; fresh raw goat's
milk; or even nonfat dry powdered milk works!
Starter culture - purchase packets of culture or use 2 tablespoons
plain yogurt per quart of milk. The plain yogurt contains the live cultures necessary
for making yogurt.
Stainless steel, enamel, or glass pan
Thermometer
Heat Source
Heat 1 to 2 quarts of milk to 116 degrees.
Stir in 1 packet of yogurt culture (or 2 to 4 tbs. plain yogurt)
Stir in ½ cup powdered milk, if desired, for thicker yogurt
Pour into sterilized quart jars or your yogurt maker
Keep warm for 6 to 12 hours or until "set." See tips below.
Refrigerate and enjoy!
Tips for Incubating Your Yogurt
I make my yogurt in a Yogotherm
maker. It's non-electric, simple to use and clean, and easy to store. All you
have to do is pour your heated mixture into the Yogotherm, put the lid on, and
wait for it to be ready! Before I got the Yogotherm, I incubated my yogurt in
quart jars in an old ice chest. Sometimes I used a heating pad on low to keep
the jars warm, and sometimes I just put in two more jars filled with hot water.
Both of these methods worked, but I did have to spend more time checking to make
sure things weren't getting too hot or too cool. With the Yogotherm, there's no
need to worry - it stays at the right temperature for you. You can purchase the
Yogotherm and the culture packets from New
England Cheesemaking Supply Company.
Tips for Starting Your Yogurt
I've used both methods for starting yogurt - the culture packets and using yogurt.
I've had better results using the packets, but the yogurt made by using plain
yogurt was good, too. One difference I noticed is that the yogurt made with the
starter culture packets tastes a bit less tart and was thicker than the one started
with plain yogurt. Try both methods and see which one works best for you.
Once your yogurt is chilled and ready to eat, you can serve it however your family
likes it. My favorite way is to stir in a bit of raw honey and serve it over homemade
granola. It also makes wonderful smoothies, sour cream substitute, and yogurt
cheese. For a salad dressing, add some herbs, vinegar, lemon juice, garlic, and
a little salt and pepper.
Here's a quick and easy recipe to make with your homemade yogurt:
Indian Tomato-Yogurt Salad
2 cups plain yogurt
½ cup minced onions
1 cup diced tomatoes
¼ cup minced green peppers
1 tsp. cumin
Salt and pepper to taste
¼ cup fresh cilantro, chopped
Mix all ingredients and chill 1 hour before serving.
I hope you enjoy making and eating homemade yogurt as much as I do!
Catherine Love lives and gardens in Texas with
her husband, Carl, and three daughters: Sarah, Hannah, and Cana. You read all
about Catherine's urban homestead at Ramblings
from the Urban Homestead Mama or on her blog at HomeschoolBlogger
titled Tidbits
from Texas.
|
By Lisa Vitello
Let me count the ways …. My garden just wouldn't be the same without
Reemay! What is Reemay, you say? Sometimes called floating row cover, Reemay is
a gauzelike sheet that can be found at most nurseries or from gardening catalogs.
My local gardening center has it on a big bolt, and I buy it by the yard. This
is by far the most economical way to buy Reemay. And, true to its name, it will
literally float on top of your tender seedlings in the early spring. It also has
many other uses:
Protection from Critters
It never fails. My husband and I painstakingly prepare our raised beds, working
the soil, amending and smoothing the bed to perfection - only to come out the
next morning and find that our cats have assumed it's a big litter box just for
them! It's even more frustrating when we have freshly sown seed in the bed and
the animals dig it up. Reemay is the perfect answer. I simply cut a sheet to the
size of the bed, gently lay it on top, and secure it with bricks on each corner.
The rain can get through; the plants can sprout; the sun will shine in, but the
cats and dogs can't dig. The Reemay can stay in place while the plants grow, gently
floating on top of the young shoots as they grow. I take it off once the plants
have really taken root in the bed and the animals lose interest.
I have also used floating row cover on top of fully mature plants to keep the
deer from nibbling. Here in the Pacific Northwest, we certainly have our share
of deer. Some years they leave our garden alone, and other years I think there
must be a sign on our road with an arrow pointing to our garden that says "Good
Eats!" Laying a sheeting of Reemay over the peas and strawberries the deer
love so much saves my crop and discourages the nibblers.
Finally, Reemay will protect against many types of insect invasion. From white
flies to flying beetles, floating row cover will keep the pests off your leaves,
fruits, and veggies. Instead of spraying poisons in your garden or fussing with
complicated organic pest controls, many times Reemay is the quick and easy answer
to insect problems.
Protection from the Elements
While Reemay won't always protect your plants from a really hard freeze, it will
definitely keep your more vulnerable plants warm and safe in the event of a light
frost. This is a blessing in those early days of spring when baby greens such
as spinach and lettuce are coming up but there is still a danger of frost in the
air. Reemay will hold the warmth in and keep your vegetation cozy. I also use
it in the fall on my tomatoes when we begin to get a nip in the air.
Although I have never had the need in my area of the country, I have known
of gardeners in really hot climates who use Reemay for shade. Some cool weather
crops don't do very well in the intense heat of the south and southwest. Reemay
can provide shade in the heat of the afternoon. In this situation, the gardener
will create a kind of tunnel, using curved PVC pipe to create the "tunnel"
and then draping the Reemay over it. This allows more air circulation than just
laying the cover on top of the plants, and it shades the plants, keeping them
cooler.
Reemay does not rot or shrink. It will last through many gardening seasons.
It helps conserve water when laid directly on a bed since it wicks the water,
holding it and slowing the evaporation process. This is important in areas of
the country suffering from drought.
I just can't imagine gardening anymore without my floating row cover. It will
increase your yields, keep your plants healthier, and give you that little extra
peace of mind that your strenuous labors will not be spoiled by animals, pests,
or the weather. Be sure to make it part of your garden plan this year!
Lisa Vitello is a wife to Guy and mother to six
great kids. She is the publisher of New Harvest, a bi-monthly
newsletter for women in which all things homestead are shared. Growing and preserving
food, backyard livestock, crafting, homekeeping, kitchen arts, and other practical
skills are discussed, along with lots of Titus 2 encouragement. Check out the
New Harvest
website or visit Lisa at her The
Homestead Way of Life blog on HomesteadBlogger.com.
|
By Dalyn Weller
Ingredients/ Equipment: Whole raw milk, colander, cheesecloth
Allow the milk to sit out at room temperature, covered, at 75 to 85 degrees
for 3 to 5 days until congealed like Jell-O. Any small white mold on top is harmless.
Mix it in - you'll never notice it's there. Cut into 1-inch squares and "plop"
into cheesecloth. You can hang the cloth or place it in the colander for a few
hours until it's dried to the consistency you like. Don't discard the drained-out
liquid, as this is WHEY. It is very nutritious and also useful in recipes. Thin
the cottage cheese with more raw milk if you like and add salt to your taste.
Dalyn Weller resides in Yakima, Washington, with
her husband, Doug, three children, horses, and various other animals. You can
visit her Daily Walkin'
Farm website or read her writings on her blog at Queen
of Quite Alot.
|
By Connie Peterson
A simple version of yogurt can be done if you have a pilot light in your oven
or if you have a dehydrator. It works with commercial milk, "real" milk,
or powdered milk. It also works with skimmed or whole milk.
I always used to have a container of commercial plain yogurt for starter. You
can use homemade if you want, but it tends to become weaker when you continually
use it for the starter. Once you use the commercial starter, you can go many times
(up to ten if you are lucky) with your own yogurt as starter, but then you will
need to refresh, so what I did was take my commercial plain yogurt, divide it,
and freeze it, which provided fresh starter for a very long time.
Take a clean, sterilized quart jar and fill it with warm milk, either fresh
from the animal (strained, of course) or warmed "baby warm." This means
body temperature warm - you can put the milk on your wrist and can't feel it.
Take about a tablespoon of fresh starter (thawed and warmed) and mix it with a
little of the warm milk, then put it into the jar with the rest of the milk and
stir gently but thoroughly. Place in your oven or dehydrator. If you are using
the oven, the pilot light will be warm enough. If you are using your dehydrator,
then put it on low or warm, a maximum of 150º. Place a small cloth over the
mouth of the jar.
Leave the jar undisturbed for at least 12 hours. Gently stir the milk. If it
has "clabbered" or gotten thick, then it is ready. If not, leave for
another 8 hours or so. Normally, you will not need to go 24 hours.
Take the jar out of the oven or dehydrator, cool it in the refrigerator, and
place a clean, sterile cover on your jar. You have yogurt!
Now that you have your first batch, you may use a tablespoon of this yogurt
for starter until you start noticing that the "clabber" is becoming
hard to get. Then use another portion of the commercial starter that you froze
earlier.
Simple as pie (why do I say that? I can't make a pie to save my soul!) ….
Connie Peterson has been attempting to live the
simple life for nearly 40 years with her husband, Norm. She now lives in her forever
home, Ash Lane Farm, and loves spinning, weaving, fiber crafts, writing, and modern
technology, but most of all loves her family, animals, the peace and quiet of
country life, and friends. Visit her at her blog Spinning
Grandma and say hello! |
| 
- Summer
By Sandra Bennett
We're out of winter, into the spring, and soon into summer, which is
traditionally a slow time for store sales. In warmer weather, people want to be
outdoors enjoying the release from winter clothing, indoor heat, and gray-day
dreariness. While there are sales and good bargains to be had, this time of year
generally sees gasoline prices increase. Oil companies are taking advantage of
the upcoming Memorial Day holiday weekend, which is the beginning of the summer
season. Just before Memorial Day weekend, check to make sure all lawn equipment
is full of gasoline, the gas tanks are full, and the automobiles are ready to
travel. No matter what you do, if you travel, you'll probably end up, at
least once, having to pay full price at the pumps. If you prepare carefully, you
can keep it to a minimum.
Be sure to sharpen blades on lawn mowers, change spark plugs, and do necessary
maintenance on all small engines and lawn equipment. The better shape lawn equipment
is kept in, the less it will cost in the long run. It's always easier to
keep things running than to fix them after they break. It's less expensive
in both time and money.
Every household needs a small three-ring notebook; even a child's inexpensive
school notebook will suffice. Keep a record of maintenance schedules, what was
done, when it was done, how much it cost, and so on. Prepare a notebook now and
it will earn its keep later. It's a good idea to keep separate notebooks
for the house, vehicles, and lawn equipment as well as health records for both
humans and animals. If it's important enough to remember, it's important
enough to write down.
Here are the seasonal sales to be looking for during the summer months:
MAY - spring sales are winding down but still include
traditional white sales - blankets, towels, linens, bedding
women's undergarments
television sets
sportswear
tires as people prepare for vacation
home cleaning supplies for spring cleaning
home maintenance for spring cleaning
JUNE - begin summer sales
summer clothing
television sets
refrigerators
fabrics
dresses
building materials
lumber
JULY - summer sales
summer clothes, including bathing suits, lingerie, sportswear
air conditioners
rugs and carpets
shoes, including sandals
used cars
fuel oil and propane - refill competition - also ask if they offer a "lock-in"
price during the summer
home appliances
radios and stereo equipment
summer sports equipment - camping equipment
AUGUST - end of summer sales
household items - furniture, lamps
traditional white sales - same as July
continuing clearance on outdoor sports equipment
seasonal items - barbecues, air conditioners, fans, lawn mowers, yard tools,
paint
school supplies, clothes and shoes
new cars - getting ready for new models
seasonal clothes - bathing suits, shoes
Sandra Bennett lives at Thistle
Cove Farm with her husband, mother-in-law, and a variety of pets
masquerading as livestock. As an in-demand, energetic speaker, she travels worldwide
teaching others how to "Increase Farm Income." When on the farm, she
raises and breeds rare, hypoallergenic American Curly horses and rare Shetland,
Romney, Merino, and crossbred sheep. Sandra is a fiber artist, using the Curly
fiber blended with the sheep wool to handcraft heirloom garments. She is a contributing
editor at Blue Ridge
Gazette and writes on her blogs Thistle
Cove Farm on HomesteadBlogger.com
and on her Blogger Thistle
Cove Farm.
|
By Carla Lynne Klimuk
I started making this recipe after making my own homemade yogurts, and I was
inspired to create it after having the most delicious Greek meal at a restaurant
in Philadelphia. This is the perfect meal to make for guests that won't keep you
in the kitchen the whole time!
Chicken
1 whole chicken
Fresh butter (I use homemade for this, but commercial butter works too)
2-3 medium lemons, cut in half
2 Tbsp. thyme
2 Tbsp. oregano
Sea salt
Freshly ground pepper
Yogurt Sauce
8-10 oz. yogurt
1 medium sweet onion, minced
1-3 cloves garlic, minced (I love garlic, so I use a lot!)
Freshly squeezed juice from 2-4 lemons
Lemon pepper to taste (you can make this by taking zest of one lemon and mixing
it with 2 Tbsp. freshly ground pepper)
Mix all the ingredients of the yogurt sauce and refrigerate for at least 4
hours for flavors to marry.
Season your chicken. Separate the skin from the flesh of the chicken and stuff
a few pats or spoonfuls of butter in there. Place the lemon halves in the cavity
of the chicken, and place in oven at 425 degrees F for about an hour.
Slice and plate warmed chicken, drizzling the yogurt sauce over top and on
sides. Take Kalamata olives and lemon wedges and garnish platter or plates. Serve
with rice or oven-baked sliced potatoes and a Greek salad. Enjoy!
|
| 
By Crystal Miller
Cream cheese is an excellent first cheese to make. This is my
second year of cream cheese making, and my results seem to be
getting better and better all the time. Any cheese product, including
yogurt, is a cultured milk product. You will need to purchase
a culture to make this recipe.
There are two different ways to obtain the culture. The first
is to use cultured buttermilk. This is how I first started doing
it. I would buy the buttermilk culture and make buttermilk, also
an easy process. But it does take time, so you need to allow
a day or so to make this.
The other option and what I do now and what I personally recommend is to buy
culture that you add directly to your milk. These are called "direct set
cultures." I like this because I can decide to make cream cheese and not
have to wait for my buttermilk to culture.
I buy these cultures from Leeners.
They have good prices and are great to do business with. The type of culture needed
for this cheese is Mesophilic-M.
You don't need a lot: ¼ teaspoon will culture 1 gallon of milk. You will
also need to purchase liquid
rennet for my recipe, which is used to set the cultured milk.
There are a few other miscellaneous but important items you
will need. One is a thermometer that is easy to read. You can
purchase these at the grocery store in the cooking aisle or at
a store such as Wal-Mart.
The other item you need is cheesecloth. When I first started, I searched high
and low for cheesecloth. I paid quite a bit for it at the fabric store when I
found it. Later I learned that I don't actually need cheesecloth and that it is
not really even the best material for the job. The very best material to use to
drain your cream cheese is simply an old pillowcase. You can call this stuff "case
cloth"! I took an old pillowcase and opened it up. I washed it with hot,
soapy, bleach water to clean and disinfect it. This works great and will last
you a long time.
You will also need a strong string to hang the cheese. Again,
I found through some trial and error that old shoestrings work
best. I washed the shoestrings right along with the pillowcase
in the hot, soapy bleach water before I used them.
Crystal's Cream Cheese
1 gallon goat's milk (store-bought cow's milk will work too!)
¼ tsp. direct set mesophilic-m culture
2 Tbsp. diluted rennet (add 1 drop of rennet
to 5 Tbsp. cool water)
In a large pot (I use a 6-qt.) add goat's milk. Heat milk to 80 degrees. Remove
from heat and add the mesophilic-m culture and stir will. Add the rennet and stir.
Cover the pan and let sit undisturbed at room temperature for 12 to 18 hours.
After the time is up, what you have in the pot should look like
very thick yogurt. Now you will drain and drip your cheese.
Line a colander with your clean pillowcase. I set this colander
in a large bowl to catch the whey. Now drain your thick, yogurt-looking
cheese into this cloth. Gather up the cloth and tie it tightly.
Now you need to hang it somewhere. I have handles on my kitchen
cupboard that work perfectly for this. Wherever you hang it,
make sure it is up high enough to allow the whey to drip through
the cloth into a bowl below. Now let your cream cheese drain
for about 6 to 8 hours. You can speed this process along by stirring
the cream cheese about halfway through the time, and you can
do it again if you need to.
When it is completed, what you have left in the pillowcase is
your cream cheese! You can salt it a bit or not; that is up to
you. It is ready to be used right away over a homemade bagel,
or you can use it for cooking or even cheesecake! You can also
put some of the cream cheese in a food processor and blend it
up a lot and you will end up with a great substitute for sour
cream.
The whey can be used for cooking. I use it as the liquid to
make bread or in pancakes. I also use the whey in making fermented
vegetables (but that is a whole different article!).
Happy cream cheese making!
Crystal Miller is the mother of 8.
She and her husband, Tobin, live in western Washington. Crystal
loves to write and encourage the homemaking, homesteading way of
life! You can visit Crystal at her blog the Homemaking
Homesteader or on her website The
Family Homestead.
|
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| 
By Carla Lynne Klimuk
Whereas the climate of a large area is charted using a macroclimate zone, or
the USDA
Plant Hardiness Zones, seasoned or expert gardeners use a system
of microclimates
within those larger regions in order to grow plants that are normally not suggested
for that zone. By exploiting those microclimates, one can grow a plant or crop
that would normally not thrive in that zone.
There are many different microclimates, including upland, forest, coastal,
and urban. You have probably heard of the fact that urban areas are somewhat warmer
than the surrounding landscape or zone. This is an example of a microclimate and
would require that you take that into account when picking the hardiness and care
of your plants.
Another example of a microclimate is a sunny grove or nook in your yard that
is sheltered from biting winds and frost by a tree or shrub line. It is here that
you could grow what would be considered too tender or fragile a plant for your
zone. If you lived in zone 5 and your plant has its bottom suggested zone as 6,
you could take a grove, or microclimate, like the one describe above and attempt
to grow the plant.
Take a walk around your land, yard, woods, or balcony and determine if you
have a microclimate. You may find that you have that green thumb after all and
can grow that plant you thought was out of your zone!
Carla Klimuk is the Senior Editor for HomesteadBlogger.com,
Homestead e-Newsletter, and the The Old Schoolhouse Magazine Editor for
The Natural Schoolhouse. She lives in Pennsylvania with her husband and six blessings.
She is thankful for the days and ways the Lord has shown her His love. You can
visit Carla at her blogs, The
Simple Life or Joys
in the Journey, or at her store, Shade
Tree Cottage.
|
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I get a lot of newsletters - both in print and in my inbox, and yours
is by far the best one yet! I look forward to reading it each and every month
and have passed the link on to my local homeschool groups. Keep up the great
work! - Kathy L.
I love when you put the pictures into the newsletter. Many newsletters
are all words, and I sometimes don't finish reading them fully. Your
Homestead newsletter is the one of the best! - Susan G. in MA
I just received and thoroughly enjoyed every bit of this month's
Homestead E-Newsletter! It was chock full of how-to's and ideas for
two things that I'm very interested in learning about: quilting and
gardening. I can't wait to try some of the ideas - container gardening,
making a jean quilt, using the toilet paper roll and/or the newspaper ideas
for getting seedlings started. For someone totally new to the homesteading
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Thanks for all the great information! - Janice in WA
Thanks to you, Carla, I was able to rearrange my planting schedule and will
be doing succession gardening instead of planting it all at once. Fresh vegetables
and green leafy goodness all summer long! Thanks, again! - Stephanie P.
in KY
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Thanks for spending time with us
here at the Homestead e-Newsletter! We will be packing into each issue as much
information, resources, advice, and firsthand accounts as we can by homesteaders
just like you! As the Senior Editor, I want to make sure that the Homestead e-Newsletter
is one you look forward to receiving each month. I would love to hear your recommendations
on how we can make it even better! Please feel free to send any suggestions for
articles, topics, themes, or things you would like to see added or changed. Just
email me at Carla@HomesteadBlogger.com.
Don't forget to sign up over on HomesteadBlogger.com,
and until next month, happy homesteading from Carla Lynne Klimuk and all the TOS
staff!
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PO Box 1701, Dandridge, TN 37725
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