Low Input Long-Term Food Preservation Methods
Show Notes
Author and Homesteader Ann Accetta-Scott @AFarmGirlintheMaking joins us in this episode of the Farmstead Forum podcast, host Emily Faulkner interviews Ann Accetta-Scott about low input food preservation techniques. They discuss various methods for long-term food storage, including root cellars, dehydrating, and fermentation. Ann shares her insights on the best varieties of potatoes, onions, garlic, and winter squash for storage, as well as the benefits of dehydrating fruits and vegetables. The conversation also highlights the health benefits of fermented foods and practical tips for incorporating them into daily life. In this engaging conversation, Emily Faulkner and Ann Accetta Scott delve into various aspects of sustainable farming, animal care, and food preservation. They discuss the nutritional benefits of different animal feeds, the intricacies of meat curing, and the importance of community support in food security. Ann shares her experiences with seasonal harvesting and storage techniques, particularly for root vegetables, and emphasizes the need for a zero-waste approach on the farm. The discussion also touches on upcoming projects, including workshops and a new podcast, highlighting the couple's commitment to educating others about homesteading and sustainable living.
Disclaimer: The Information shared in this podcast is for educational purposes only and should not be taken as personal medical or legal advice.
*Emily is an Amazon affiliate and makes a small percentage off qualifying purchases, at no extra cost to you.
Keywords: food preservation, low input, long-term storage, gardening, fermentation, dehydrating, root cellar, garlic, potatoes, onions, winter squash, animal nutrition, meat curing, sustainable farming, food security, seasonal harvesting, community support, gardening, homesteading, food preservation, livestock care
Guest Bio
Ann is a homesteader turned lady farmer in southern Middle Tennessee. She and her husband farm 42 acres through regenerative practices with the help of their Jersey and Dexter cows, sheep, silvopasture pigs, and free-range poultry. She is also the face behind the website and social media platforms A Farm Girl in the Making and teaches traditional and sustainable skills through hands-on workshops on their farm, Acorn Creek Farmstead. Ann is also the author of the preserving book The Farm Girl's Guide to Preserving the Harvest.
Resources
PODCAST REFERENCES:
Onion sets–Dixondale Farms in Texas, reasonable prices, Pattersons store the longest Home - Dixondale Farms
Silver or purple skin garlics store the best longterm, Inchelium Garlic, Chesnok Red https://amzn.to/40M7s7F , California whites https://amzn.to/40KJBF9
Long island cheese squash– For seeds–https://amzn.to/40nZ9gO
Delicata Squash seeds–https://amzn.to/3PPMpLc
Tromboncino Squash seeds–https://amzn.to/4jqweS3
Pink Banana Squash seeds–https://amzn.to/4h98Dna
Ann’s Fermented Hawaiian sauerkraut recipe: Hawaiian Sauerkraut Recipe - Easy Steps Making Pineapple Kraut
Crockpot Apple Butter Recipe: Crockpot Apple Butter - A Farm Girl in the Making
Connect
Find Ann and subscribe/follow her websites:
Youtube: A Farm Girl in the Making