The best homesteading hacks that make life better:

1) the best way to plant seeds:

Make sure you have lots of light:

All seedlings require a considerable amount of light, so make sure you have a sunny, south-facing window. If seedlings don’t get enough light, they will be leggy and weak.

Get the timing right:

The goal with seed starting is to have your seedlings ready to go outside when the weather is favorable. Start by looking at the seed packet, which should tell you when to start seeds inside. Usually, it will say something like.

2) preparing a superfood with basic ingredients:

You’ll need:

  • 4 cups lean meat or a pound (deer, beef, caribou or moose)
  • 3 cups blueberries (or other dried fruits)
  • 2 cups rendered fat (or 1/2 pounds)
  • Optional – unsalted nuts and about 1 shot of honey

Get about a pound and a half of lean, grass-fed shoulder roast and let it firm up in the freezer so you can slice it thin.

Add salt and pepper. Set the oven to the lowest possible temperature (around 150 degrees) and put the strips of meat directly onto the rack. Crack the oven door to prevent moisture buildup.

At this point, you can also put a handful of frozen wild blueberries on a small oven pan to dry out with the meat.

Let the meat dry out for about fifteen hours, or until it is crispy. Toss it in the food processor until it becomes a powder. Do the same with the blueberries. In the old days they’d pound it with a rock to turn it into a “powder”.

3) making tasty bark-bread in easy steps:

1. Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.

2. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.

3. Oil the loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.

4. Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

 

Article Source: http://EzineArticles.com/9499276