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This WASN'T in the Plans
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- Опубликовано: 3 мар 2019
- This WASN'T in the Plans
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I was born and raised 20 minutes from Boston, MA. At the age of 17, I was diagnosed with Anxiety. My personal experience with the prescribed medication was NOT POSITIVE. So I decided to find better way. I didn't know it at the time but, that was the BEGINNING for me! I have been “FINDING A BETTER WAY” in all areas in my life ever since. Better ways of how to create a modern homestead affordably, and a better way to provide my family with healthy foods, and so….. much MORE!
At Lumnah Acres we hope our experiences can help guide you to find YOUR BETTER WAY! Please join us in sharing our journey with you, let us be a guide to Modern Homesteading, Self-Sufficiency, and FREEDOM for you!
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What a giveaway! Who doesn't like bacon!
It would be interesting to taste the difference against store bought bacon.
Entered...yummy!!
Perhaps you could give a pound to 10 people to spread the joy and samples. I guess it would cost too much. Oh well, it was a thought. Enjoy.
Bacon, bacon, bacon, bacon, bacon, bacon, bacon and BACON!!! I love Bacon!!🍀🌹🍀🌹🍀🌹🍀🌹🍀🌹🍀🌹🍀🌹🍀🌹🍀🌹🍀🌹🍀🌹
Just a tip.....if you hold the head of cabbage and slam it on the counter with the stem facing down.....making first contact....the stem will dislodge and Pop right out!
Jenn Lamagro same with a head lettuce.
@@sandyb620 correct!
No! Lol That works for lettuce. But cabbage? That's like smashing pumpkins because you think it's easier than a knife.
Those sandwiches looked sooo good. Thank you for doing partnerships with great people and love seeing your family grow and learn.
Great sandwich I like mine with fresh ground black pepper and a little mayo.
In winter I do the lettuce-less open faced sandwich variant...Sliced some crusty bread, drizzle with olive oil or spread garlic butter, add a slice of cheese, top with a tomato slice and 2-3 cooked med-rare bacon slices, place on a preheated cooking sheet just under the broiler unit, cook until the cheese is bubbly, the tomato slice looks wilted and the bacon is brown on the edges, plate it up and hit it with the black pepper grinder to taste.
Nice apron Gina !!!!
Pound that kraut, we use our flat end rolling pin
We use the outer leaves to press the kraut down under juices
I used to make sauerkraut (and pickles) with my mom in crocks. We cut our cabbage thinner, with a really fun slicer. That was my job! Even though I can't stand it cooked, I love it cold and fresh....
Gina, is so pretty I love the faces she makes at Al. like to see her laugh, great show guys.
Give those chickens some grit Al. They need supplemental granite grit because they can't forage for it with all that snow you have. They will lay more eggs because they will be able to digest food better. Oyster shells are soluble grit they need for egg shell production but they need granite grit for teeth. Love yr vlogs. 💛💙🧡
You can also feed them back their egg shells. Dry in the oven and wiz them in your blender or food processor. It's good on tomato plants too!
@@decolonizeEverywhere I do that for my dogs as well.
@@decolonizeEverywhere All plants love calcium. And the shells barely busted up are good for keeping the snails and slugs from killing everything in site, they can't get past getting sliced n diced.
The core with a little salt was always a treat when my parent's made kraut.
Oh I agree. We always ate the core with salt. Jim rangemastr@aol.com
Hey that give away says Friday March 9, My calendar says Friday is March 8th! I noticed because Friday is my mothers 90th birthday! Thanks for sharing.
Thank you Gina for getting more comfortable in front of the camera! Double thumbs up!
Goooood morning!!! Hope yall stay warm and have a blessed day!!!
Michele and Elizabeth Almanza I can’t wait for the warm weather lol I need to get outside to film and get gardens going
I must have a smell-o-phone!! Man I could smell that bacon cooking!! Made my mouth water. 😂
you should sell a Lumah acres cookbook.
I would buy that!! I've never bought one bc I have all my mom's, grand/greatgrandmom's cookbooks.
I agree
I would second or rather fourth that motion!
Definitely, it would be a big hit I think.
It’s a beautiful thing watching a couple work together to provide healthy hearty food for their family. Now that is equality.💕
Love the apron Gina. Figaro is King!!! King of Lumnah Acres! Lol. Such a crazy cat. ❤ him. BLT's look amazing 😋
I searched for all of the information about the family where this grass feed meat comes from and I have to say that I really am impressed by there standard's and experience and expertise in the hole raising with care and cleanliness and all of the above down to the butchering the entire process from babies to adults to your plates beautiful beautiful place and people I can't wait to taste and to y'all on Lumnah acres we love y´all and thumbs up our friends
They have deceptive pricing and terrible customer service, starting with Johan. uswellnessmeats or grasslandbeef, or butcherbox are definitely better options!
Entered! When I was just a young girl, my dad pastored a little country church in Ky. We didn't have extra money for birthday gifts especially with five children. But mama would ask what we wanted to eat for our birthday supper. I always asked for bacon and grape or strawberry jelly!
Al, you should take one of your leftover outer leaves and put on top and weigh it down with something on top of the sauerkraut to keep everything submerged. During the process, things get mixed up and down, so that helps keep everything under the brine. They actually make ferment weights of glass. I have grapes on my farm and sometimes use a grape leaf because the tannin's help in the ferment process.
Before I got my pickel packer, I used a potato masher.
If you put a whole leaf over the top of the cabbage it will keep everything submerged so you don't get slimy or moldy. The airlock is nice so you don't have to burp your jar, but you can still get mold on anything on the surface. You can skim mold off safely and don't have to dump and start over, but it's best to prevent it.
Just wanted to let you know, I have wanted an instant pot forever! I just bought in with your link!! Thanks Al!
Thanks. You are going to love it!
WOW, that bacon looked so good and the BLT looked even better. My husband likes BLT's for breakfast sometimes. Al please show us the cabbage every two or three days to see what the progress is. Thanks for this mouth watering video.
Al, So glad you got the floor on the new trailer screwed down.
If you had waited for the sun to start drying out the treated boards they would have curled & twisted up. Good job!
Oh! I didn’t think of putting mustard seeds in my cabbage. Just made mine yesterday! And GARLIC! Will have to remember that. Also fixed a quart of cauliflower. Yumm!
The goats would love all those cabbage ends! Hope you guys are weathering the Nor’easter well and staying warm! Happy Monday!
good day to you Al, Gina & Olivia !! thanks for sharing another awesome update and adventures on & off the homestead !! 👨🌾🎥👍✝
I really enjoy your channel. Wow those BLT's look delicious. Bless you and your sweet family, and thanks again for sharing your life and journey with us.
I love it when someone else besides me loves kitchen gadgets! My husband said I couldn't get another kitchen gadget appliance unless I get rid of a different appliance at the same time 😏 I told him that maybe he should just build me a bigger kitchen with more cabinet space 🤷🏻♀️😂🙌
Just wondering if your new goat will be black and white ... I "Hope" it will be.
I "hope so" too but I think New Hampshire is too far from Arizona so may be the Rhodes family!?!😊
The initials are A. L. so we are all HOPEing so!!!!!
@@lorilinville6030 how great would that be!
Lol. Man, I LOVE Hope. Her and Posey were my two favorites of their new kids. I was So bummed when they said they wouldn't be keeping either :(( I just hope (no pun intended..lol) that they both go to families that are homesteading Tubers, so that that way we can at least watch them grow up :(
Yeah shes cute hopefully she will make a great pet.
Thanks for the fermented cabbage video! Love to watch different ways people make it. I have some fermenting now as well. One more week before I can eat some!!
Great video Al. Even though you're working in the cold and snow, at least your close to home and the wood stove. The animals you and family are raising reflect the conscientious care you give them. The nutritious food and warm water in the winter plus the added vitamins, minerals and nutrients go a long way into building future generations of animals and healthy family generations of children and grandchildren. Appreciate your attention to detail and preplanning in each project that you do. It's very encouraging to see your whole family interested in working together. Great teamwork Lumnahs. God bless. ☝🐖🐓🐤🐐👍
my dad and I always shared the trimmed cabbage cores, same with broccoli and cauliflower stalks. peeled and salted! Yummy!!
I love that trailer can’t wait to see it completed. I totally agree there will be so many uses. Loved the sauerkraut recipe! Thanks always!
I love starting my day watching your vids! I have learned a lot watching all of you on here.
It is like having family. You give seniors like me an extended family via your vids! What a nice
feeling. I still feel part of life! And it is in such a lovely way. Thank you for all you do. ☺️♥️🕊🙏🙋♀️
Bless your sweet hearts for the giveaway. I am 66 years old, and living in the city I have never tasted grass fed beef or pork. Looking forward to checking out the farms you recommend. Have a wonderful day!
HarborHon1, I was raised always eating farm raised food. The store bought stuff still lacks taste and I’m older than dirt, but remember eating good food.
Love watching the family working together. That trailer could be used for so many things. Reminds me of hay wagons, but miniature version. Great giveaway Al. Someone will have taste buds that explode. Blessings to your family.
We would shred our cabbage with a special mandolin (it's huge) then lay down a layer of the cabbage into a big ceramic crock.
Cabbage, finely sliced onion, salt (kosher because it was coarser) and caraway seed. My dad would pound this down with his fist until juice started flowing, then we would add another layer and keep going until the crock was 3/4 ths full. We would then place a plate on top of the kraut with a weight and cover it with a towel to ferment for about a month. In the end we would have about 20 to 24 pint jars that we would can (water bath method).
Good morning Al and all you Modern Steaders. Watching you make sauerkraut reminded me of my maternal grandmother and great aunt making it. Grandma used to have all the grandkids take a tablespoon of kraut juice a day in the winter to prevent colds. The taste was horrible, but the sauerkraut was delicious. If you add caraway seeds, it becomes Bavarian style (my preferred).
Hope your sap starts rising with the warmer weather.
I bought a wooden pestal to squish the cabbage . Haven't tried it yet but it may be easier . Love your garlic de-skinner I'll have to put that on my list . Thanks for the tips!
Figaro is such a cat...Climbing up so high to the ridge, then pussyfooting down the gable support pole. Finally on the ground just to stop and groom herself as if to say "Whew, glad that's over ... Were you nervous? I wasn't scared a bit!"
My husband just built a hay wagon and he put a piece of wood along the front and back bar..from wheel to wheel and then put the long 4/6s on top of that.
Morning Lumnah's! Sauerkraut... Watching you, decided I am going to try to make it, as nothing was as good as my Nana's! She simmered it on the heater in her kitchen, with piece of pork roast fat and meat, and caraway seed and a little potato cut up in small cubes. The pork roast was to die for. Alas , Nana NEVER shared a recipe.
When we made kraut years ago, we packed the cabbage into the jars as tight as possible, they now make wooden packing tools but we used wooden spoons and an old rolling pin that had the handle broken off one end. Cut the cabbage and then add small amounts to the canning jars and pound. We took turns because it was hard on young arms all that packing. After the jar was fully packed mom added a tablespoon of salt and capped off the jars. by the time we were finished the jars were full of liquid/juice. This eliminates the need for all the squeezing! Try a side by side of this way with your way. It is a time saver for sure. I would love to know where you ordered to chassis for the mobile hog pen. Thanks Al!
Awesome looking BLT'S. As you love to cook, here's a little tip from a chef. You can BAKE your BACON, on a sheet pan in a preheated oven @350 for 15-25 mins. To make cleanup easier, place some parchment paper or aluminium foil in bottom of pan. The bacon fat spattering is minimal and you can do other prep for meal while waiting. All the big restaurants and institutional kitchens doit this way to be more efficient and uniform cooking. This type of cooking also allows the bacon not to shrink up so much. But your bacon looks perfectly cooked with your method. Thumbs up Al.
I found cooking bacon on a foil lined cookie sheet in a 350 degree oven for 15-25 minutes (turning once) makes cleanup easier. I drain the bacon grease and save for cooking roasts etc.
I love how Hens have to gather up, when they see something new, and have a discussion about it. LOL
At our house, we call that "The Chicken Council". 😂
Al you have a Beautiful family Sir ! And gorgeous peice of land ! ! Have a great day !
That bacon made my mouth water!! I can’t wait to see the finished product on the mobile pig house. Excited!! 👍👍
Good morning Al and Family have a good week !!
I used to love the cabbage core when I had teeth lol. I sure do miss it, but the chickens love it.
you can also use a bucket with a lid and a wooden baseball bad to pound down the cabbage.. its really easy..
You are a good cook nice to see you and I love your dish 👨👩👧👸👕👓🏡🐔🐓🐥🐩🐕🐈👍👍👍
"plenty of clearance" Clarence.
You got the vector Victor.
Roger, Roger.
Al, Next time you need to make a little clearance on wood like that, try a grinder with a 36 grit soft pad, works great to chamfer all the edges also.
We use to cut down on the around the stalk a bit, than slam it down in the counter to core it that was it. The broad side of the grader works better.
What better way to stave off cabin fever than with fantastic BLTs! Your bacon wagon is coming along! Blessings to all.
I love your videos everyday I watching and never stop doing them because you do some good videos
Great looking tomatoes that go with excellent bacon! Have a good day!💕
Wow Figaro is a special 🐈 mine put one foot put the door and looked at me like no way and went back to his bed.
He is yurning for spring as bad as you Al!
Great Video, hope the sauerkraut turns out well.
Remember my Dad (born and raised Nebraska farm) would eat those cores. He was a depression era child. Bet the chickens loved it.🙂
You Know, Hope would be a nice addition. Love her spirit
You might try cooking bacon on a broiler pan in the oven so it isn’t laying in grease. That’s how my mom did it. You do need to watch it carefully and make sure to turn as needed. It really tastes much better. ALSO, I love a BST - try spinach instead of lettuce. I love spending time with your family. Thank you.
Sandra T Yay, somebody besides me like fresh spinach instead of lettuce on this sandwich! Sandra T, you are my hero.
I guess with the lock on top you may not need a large cabbage leaf to protect the top layer of the shredded cabbage. Love sauerkraut. It's so good for the body.
Love your cart..
It's 25 here in east TX. I have chicks in the brooder. I hope they survive the next 3 or 4 nights.
You two work so well together!
Great Video as always!!!! We went from 75 degrees yesterday to 38 this morning here in New Orleans La.
what part of nola you from Billy, I'm from the Irish Channel but now live in Gretna after Katrina
Billy Dyess same in Georgia
Billy Dyess I can’t wait for the warm weather lol I need to get outside to film and get gardens going
MrTimkri we are on the West Bank
We've had springlike temps here in MO and alot of mud. Then BAM we got 4 inches of snow and this morning a temp of 1 degree. You are tougher and better at this winter stuff. We are so ready for spring. Exciting to see new growth in the pasture and our animals choosing to search for it over eating on the hay bale.
We are not fans of sauerkraut but it was neat to watch you make it.
I got a good deal on an electric kettle, like you use, and I LOVE it.
Those BLTs looked amazing.
I use crushed juniper berries and caraway seeds in my kraut... best kraut I’ve ever made... try it in your next batch...
I saw a video on a cooking channel and she took a stainless steel spoon and scraped it all over the skin on her hand to remove the smell. I tried it and IT WORKS! Try it!
Those BLTs looked so delicious!!! Can't get them off my mind!! Guess we'll have to make our own. Thanks for the inspiration!! I like your stainless steel bowl too. I didn't see it on your Amazon list.
Your sizzling bacon made me hungry 😋 Tanner with that ice cube....hilarious! Your wagon is looking fine, you must get some satisfaction doing that. 😊💞
Happy Snow Day! Great video... Thanks for sharing the recipe!
CAN ALSO CRUSH UP YOUR OLD EGG SHELLS AND MIX THEM UP WITH THE OYSTER SHELLS, GREAT VID'S,
Thank you for the give away drawing! You've inspired me...I'm going to attempt to make some sour kraut! Would you please list the jar and the airlock top you use on your kitchen gadgets list? Thanks! Have a blessed day!💕
I watched a Norwegian dwarf goat give birth to triplets yesterday it was so cool watching it. So I hope Willow is pregnant. As you guy were cutting up the Cabbage I was thinking about when I was young and my grandma used to make cabbage steaks they were so good for you can I am fan and oil them and put salt and pepper and then bake them in the oven
I think I would have put stops on the tongue instead of cutting into the wood and compromising its strength. Small gaps between the boards are probably a good idea, but IME I've never seen a hog voluntarily soil where they sleep. Our hogs always soiled as far from bed and food as they could get.
OMG those blt's looked so delicious!
Al, you could also dry the eggshells from all your cooking and baking (near the woodstove in the basement) and crush them with an old potato masher to add in with the oyster shells!!
Love to all of you All. Stay warm!
I think you discarded the core of the cabbage. I always liked the core. It is sweet, firm, crunchy. If the cabbage is old, probably not good. Butl if young and fresh, it is crisp. The consistency and taste is very similar to kohlrabi.
Bacon and garden fresh tomato sandwiches are the best summer treat. Instead of butter or mayo on the bread we like peanut butter. Love watching your videos!
Could you do that 'smooshing' part with a potato masher? 🙂
Oh that bacon looked so good. Thanks for a great giveaway.
Gina you're so lucky. I wish my husband would cook!
We put the core in our sour kraut it is nice and crunchy so good 😊
Team work makes the dream work !!! lol you guys are wonderful together lots of love 💕 🙏🔥
i need a big stainless bowl like that but nowhere to store it. hopefully at our next house once we move to the northwest, i will have more space, more yard, etc.
Move your tractor out and put the trailer in the summer kitchen and light the wood stove. it will melt all the ice and give you a comfy place to finish the project.
I've suggested that a couple of times. There's no reasoning with these folks who think 0F is warm.
LOl agreed. I think it froze his brain. lol.
@@hughbrackett343
Please don’t let your dogs eat ice, it will break their teeth. We did our little boy and now he is paying for our mistake. Still love 💕 ya all and thank you for sharing your lives with us. Granny K - Okla.
Thanks for sponsoring an awesome giveaway!
OMG! My mouth is watering so much. I love me a BLT!!
On the second side of the bacon fry, try a sprinkling of brown sugar.
I get non sugar cured bacon here. local small farm raised.$11 a lb but oh so good!!
That bacon looks so good! I can practically smell it cooking!
Looks delicious! Great video!Have a wonderful evening!
Have you thought about putting in French doors to your basement area? It would have afforded you the luxury of a warm space to work on projects like the pig trailer :)
Still snowing here in Maine. I am sure you guys got or are still getting your share. Its heavy wet and beautiful. Way to early to start seedlings, since we don't plant until Memorial Day. Happy plowing Al. Hey, you get a larger hill to slide down . That was a fun video.
Another way to get the core out clean? Without using the knife...is to hit the core down on the counter...it will pop right out and you don't risk getting hurt ..lol I learned that doing prep work for a sub/pizza shop as a teenager..it works great and doesn't damage the lettuce/ cabbage.
Bacon looks amazing! Have you ever tried cooking it in the oven? It enhances the flavor more than one can imagine! I couldn’t have believed it myself until I tried it. I will never go back to frying it. It’s that good!! Lay on a cookie sheet with sides at 350 for 15-20mins...you’ve gotta try it, and let us know what you think. 😉 BLTs are my all time fave! MMMM!
Where's the bacon?😄 Not a BLT fan myself but hubby likes them. I have only had them with a ton of bacon. Still too cold n windy for planting here. Happy week to y'all!
Great video puppy getting so big. So we are all set to get our Norwegian dwarf goat mama ,and twin babies next month. Our 6 year old grandson is in 4H and in the goat club. The pig house is looking good. God Bless you guys.
Another beautiful day.
For the best results when making Sauerkraut you need to use pickling salt