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  • Groovy Grazers - Autumn update
    2025/09/10
    Today I'm talking with Morgan at Groovy Grazers for an Autumn update. You can follow on Facebook as well. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Morgan at Groovy Grazers in Montana. Good morning, friend. How are you? Good morning, good morning. It's starting to feel like fall here, which is always exciting after a hot summer. So I'm super excited to be here today. Oh, honey, tell me it's starting to feel like fall. 00:28 Our heat is not working and it was 63 degrees in the house Saturday and Sunday. Oh my goodness. Afternoon. And our furnace is broken. We found out because we turned it on and it didn't work. So it was rather nippy this past weekend and I actually made granola to heat up the kitchen and blow some warm air to the living room. 00:55 and made apple crisp with our own apples. Ooh, apple crisp is my favorite. We're gluten free, so there's a lot of fall treats that I miss. And I'm going to try and recreate. I'm going to get a little more adventurous. Last time we talked, we talked about sourdough and making various things with that. So I'm kind of excited for this fall because I think I can be included in the pumpkin spice treats that we all love. 01:22 Yeah, I am not a pumpkin spice fan. I like pumpkin pie and I like pumpkin bread, but the whole pumpkin spice thing, I'm not into it. I don't know why. I'm not really, I'm not a huge fan of pumpkin spice per se, except for like a few drinks, but like, I'm not even an eggnog person. I don't know. I'm just not a normal person, I guess, when it comes to like the drinks. I like a Thai latte over pumpkin spice. I mean, any day. 01:51 Yeah, I actually freaking love eggnog. So we're kind of opposite on this, but that's fine. But the important part of my statement regarding the apple crisp is that it was made with our apples from our trees. Honey gold, our honey gold tree actually produced at least 150 apples this year. Wow. I remember you were excited to see the numbers that it was going to bring and you were slightly worried it was not going to bring a bunch of apples. So that's a 02:20 That's a lot of apples, a hundred apples over, you Yeah, over 150. Wow, that's a good producing tree. And I think that's really important with what we're going to talk about today. Did you buy the home with that tree? No, they were actually given to us as a housewarming present from an orchard guy that we know. That's even better because that's first year producing over a hundred. That's big amount. I took a 02:47 Master Gardening since we last spoke. I just did the course to kind of like freshen up and learn about Montana because I am not a Montana native. Yeah. And it's really hard when you go, especially here to plant trees. So we've planted two trees now. We planted a Liberty Apple tree and we planted some type of pear and neither took, but we have really bad alkaline soil and I've learned more history about our soil. 03:15 And so to even put a tree, think we'd have to do some major soil reworking and pulling out material and putting it back in. Yeah. I've kind of given up slightly on the tree idea for a minute, just until we have a better location. Yeah. And it's, it's hard because you never know what's going to grow where until you try it. And, and just as a caveat, took five years from putting in those apple saplings to get the apples. 03:45 Five years, wow. Okay, so I mean, that's still not bad though for a five-year-old tree when you look at production. mean, the amount of apples that I'm sure you're gonna get to put away, you'll get to make many apple crisps, I'm sure all the way through the winter. So did you can any of it? No, we're actually selling some of them to the community at the farmers market. You've been doing the farmers market. How's that going? 04:14 Um, it's been really good. We live in a fairly small town. think our town has like 6,000 people, maybe 10,000. And so it's hit or miss and it depends on what other festivals or the state fair or the Renaissance festival are going on. If there's other things going on, the farmer's market is slower. But the beginning of the summer is always really good because there's nothing really going on in June and the first part of July. 04:44 Yeah, that's kind of the same here. I mean, our seasons are a little different, obviously, but like the beginning of farmer market season, everyone's so excited to get out of the house. And I live not rural Montana, like kind of rural, but not really for now. We are looking at moving and going more rural. And that's something that we've had to consider is like, what does our profits look...
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    58 分
  • Family Farm Beef Box
    2025/09/08
    Today I'm talking with Glade at Family Farm Beef Box. You can follow on Facebook as well. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Glade at Family Farm Beef Box in Nebraska. Good morning, Glade. How are you? Well, hello, Mary. I'm doing quite well. Thank you. How is the weather in Nebraska this morning? You know, we are just starting to feel a little bit of that chill, like it's getting towards fall and... 00:29 I'm excited about a couple things such as harvest and football and a freeze that's gonna kill all these flies. 00:39 Yeah, us too here in Minnesota. was 41 degrees when I looked at 5 a.m. today. So it's definitely winding down on the heat and I'm so glad because it's been a hot, hot summer here in Minnesota. I don't know what Nebraska was like, but Minnesota was kind of not a fun summer. Yeah, we were pretty blessed in Nebraska. It really was fairly nice and fairly, we got some rains when we needed it. 01:08 So I can't complain too much that much, I sure don't have any problem enjoying fall weather. Yeah. Fall is my favorite season, followed by spring, followed by winter, followed by summer, because I do not love high summer. I hate it. So, okay. Tell me a little bit about yourself and what you do. My name is Glade Smith. I'm a husband of one wife. I'm a father of 01:38 seven children. I am a multi-generational cattle producer and I am a leading marketer of breeding stock for right livestock and the owner and founder of Family Farm Beef Box. Okay, awesome. How many generations back on the cattle? So my my grand, it'd be my grandfather three generations ago. 02:06 He moved to this area just down the road from where I'm sitting. uh He was born in 1896 and moved to this area. It seems interesting to be able to say he moved here with wagons pulled by mules over to where our general area. My wife's family, uh her roots go a little bit deeper. She'd be the ninth generation farming on the same general. 02:34 close to the same area where she's from. I've got a ways to go to keep up with my wife. Okay. Tell me about the beef box. Very good. No problem. Yeah. A family farm beef box is a conveniently sized share of an entire beef. It's been dry aged and hand cut and raised right here in central Nebraska. Think of it as just a smaller version of a half a beef. It works well for, for say a couple that 03:01 used to buy a half a beef, but now their kids are grown and they just don't need that much anymore. So you get a nice sampling of some steaks and ground beef and roast, but still the dry age quality that you grew to love when you purchased a half a beef. And we do ship that beef across the country every Monday and work with those customers as far as allowing them to subscribe and get a box every one, two or three months, or we let them try just a single box. 03:31 And we do offer a little options as far as a smaller package or a more bulk option. So that's what we strive for with our little beef business and try to focus on getting to know the people that we're actually sending the beef to. That's something that's important to us is trying to build relationships with these people. And a cute little story that from when I started Family Farm Beef Box, 04:00 It's been about eight years ago now. And honestly, goodness, what spurred it was I'd been farming and ranching and we'd grown enough to be able to grow the balance sheet, to be able to borrow some more money, to grow the business, to borrow some more money. I got to be fortunate enough that I had quite a bit of money borrowed and several bad things happened in the farming world. And I couldn't pay the bank back and I was underwater and the bank told me. 04:27 I say I was fortunate enough because it forced me to grow and learn and be creative in other ways. The bank told me that all the money I made was going to go towards debt. And so what I did was I told my banker, said, well, I know what better beef tastes like. And I know how to make friends with people in real life. And if I could use this social media thing to figure out how to make friends with other people. 04:56 I could share some beef with them and if I could get a price that was similar to an ice grocery store, I'd be able to make a little money. And so that was, that was my whole plan. And I went from there and I, didn't even use social media. I had no use for it, but my wife did. And I knew there was other people on it who used it a lot. And so I thought, well, that's where the people is location, location, location. That's, that's the location ...
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    33 分
  • Bad Baxter Farm
    2025/09/05
    Today I'm talking with Blaze at Bad Baxter Farm. You can follow on Facebook as well. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Blaise at Bad Baxter Farm in Oklahoma. Good morning, Blaise. How are you? Good morning. I'm great. How are you? I'm good. How's the weather in Oklahoma this morning? It's cooling off. So I think I'm the only one that's not happy about it, to be honest. 00:26 I am so thrilled that it is cooling down in Minnesota this week. I cannot tell you, I am giddy. I'm going to make sourdough bread on Wednesday or Thursday because the high is only supposed to be like 62. And I heard on one of your other podcasts that you have a mass amount of tomatoes to process. um Well, we thought we did until the blight decided that it was going to arrive and stop the plant. 00:56 We still have tomatoes coming in, but we are not going to have as many as we really thought we were. just pray for me the next summer is better because last year sucked. This year has been half better than that. So maybe next year it'll be good again. Yeah, I'm harvesting or I'm actually processing some enchilada sauce this morning. And I think we're pulling ours early just because of the cool down and they've kind of slowed. 01:22 slowed their roll a bit, but my husband was talking about it. We felt like we grew plenty this year and I just don't think you can ever grow enough tomatoes. We grew over 250 plants. We should be literally stacking crates of tomatoes right now and that is not happening. And I have so many bad words in my head about it, but I will not utter any of them on the podcast because they don't do that. So I am very disappointed. I'm very sad about the whole thing, but it'll be fine. 01:51 We have probably five or six gallon size ziplocks of frozen cut up tomatoes to can in October when it's actually cold out so we can open the windows. Yeah. So we will have some pasta sauce this winter, but we definitely haven't been able to provide for our community the way we're hoping to. Yeah. So I could go on and on. I don't want to, or I will just cry. I might anyway. It's always a learning experience. 02:22 Yeah, it's been rough. I didn't realize how sad I am about it. Wow. Okay, so here we go again. Mary cries on the podcast again. I'm sorry, I brought up your tomatoes. It's okay. The ones we got were beautiful and they taste great. So at least we have some that is the upside this year. So I have two questions about your name and the name of your place. Is Blaze a nickname? 02:52 Um, it's been my lifelong nickname. actually, uh, when I lived in California way back in the day, I was a hair salon owner and that was the color of my hair color. So when I was in beauty college, everybody started calling me plays. Okay. it's back. All right. And then why is it bad Baxter farm? Oh my gosh. I have so many different feelings about our farm name, but, um, when we moved to Oklahoma, I just. 03:20 I thought, I guess I really regret using the word farm to be honest, now that I know more, know what I know. But, um, at the time we had decided to move from California to Oklahoma. Part of it was health related and, um, I first. 03:37 I got certified as a nutrition coach through the National Academy of Sports Medicine and decided that down that rabbit hole, I wanted to grow and be responsible for all of my own food as much as possible. um so I kind of just named it Bad Baxter Farm just because I felt like we were going to be learning everything the hard way. And I just felt like there was so much misinformation and bad information out there that... 04:03 We were making a lot of mistakes. And so when we decided to like kind of start documenting our journey, I just figured I would call it bad Baxter farm because we were making a lot of bad choices and I didn't want everybody to have to do the same thing. Well, it's attention grabbing. that's, that's helpful. Thank you. I guess we should have called ourselves homestead. I have a lot of friends that I mentor now and I'm constantly like, don't use the word farm, like come up with, know, and I have a friend that she just recently, um, 04:31 built a home and got some acreage and she named hers um Anchored Acres. And so I'm always like, gosh, I really wish I would have chose something a little bit different than farm because I don't feel like that highlights us as much as homestead or farmstead or something else would have. But I think we're pretty stuck with it at this point. Yeah. And you're not alone in wanting to rename your place because we named ours a tiny ...
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    36 分
  • Homesteading-ish 2025
    2025/09/03
    Today I'm talking with Dawn at Homesteading-ish. You can follow on Facebook as well. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. 00:11 Today I'm talking with Dawn at Homesteading-ish in West Virginia. Good afternoon, Dawn. How are you? Great. It's nice to be here. Oh, thank you for being here. I appreciate it. So you are not the, I don't know, founder of Homesteading-ish. You are part of Homesteading-ish. So tell me what Homesteading-ish is. uh 00:39 um So I'm actually one of the organizers for the event. There are a couple of us that got together and decided that we wanted to bring something different to our community and trying to help people establish a homestead, know what to do, kind of help them build those foundational skills that they need in order to live off the land or be more sustainable, to work on things that they would like to do to help support their family, providing 01:08 food or um whatever other things they might need in order to make their homestead work. So we put our heads together and kind of decided that we would go this route by bringing some non-traditional resources to the table and bringing people from not just the talking head and university world but from real life experience to the table that could have an influence over how people view homesteading and small farm life. um So 01:37 That's how it was kind of born. uh it last year was our first year. It was a fantastic event. We had a great turnout. And one of the things we love the most is that we really wanted to bring a more intimate environment. Um, we were able to really bring people together, let them talk with one another, meet one-on-one, actually have real life conversations in real time with people that are living a lifestyle that they are seeking to be better at. So we were able to do that. 02:08 oh This year, I hope we're going to be able to bring that same kind of intimate atmosphere, the same kind of energy, the same kind of feeling to the table where people are really going to get to get into the bones of what they're doing and why they want to do it and how they can accomplish all of their goals. Awesome. And when you're referring to last year, last year was the inaugural conference for Homosteading-ish. 02:33 It was, it was our very first one. So we were excited that it was so well received to be able to bring it back again a second year. Okay. So when I, when I interviewed Troy last year, cause Troy is the one that, that kind of kicked this all off from what I've been told. He was just getting ready for the first conference and he was very, very, very excited and a little bit nervous. I am not sure that. 03:01 I'm not sure that he really knew what he got himself into, number one, and how it was going to go, number two. That's kind of what was coming through. And so how did last year go? it, was it well received? Were there a lot of attendees, that kind of thing? So we were all a little bit nervous last year, not really knowing what we were going to get ourselves into and what people were going to think or how the event was going to go. But honestly, um there was 03:31 It almost was, I hate to even say it, but it was almost flawless. It went so well. We had a lot of people that came from all across the country, people from as far away as California down to Florida. um I think at one point we had at least a dozen states that were represented at the conference. A lot of people were really hungry to receive the information that we were trying to invest in them. 03:57 people came and they loved it. They were screaming to come back and hoped that we would do it a second time. Again, it goes back to that kind of we brought people to a place where it felt like home, where they were comfortable and they could ask the hard questions and get the hard answers and dig a little deeper into topics that they were interested in and actually get to speak with our presenters one-on-one. In some instances, we had a lot of opportunity for them to be able to mingle with each other and really 04:26 You know, talk to people that were like minded be able to just make connections with people around here. The chairman of our board says that more gets done before and after the meeting than during the actual meeting. And so people were able to make meaningful connections with one another and then have those conversations even before or after the conference in order to follow up on topics that they were interested in or get more. 04:53 connected with someone that knew more than they did about something that they were working on. So was really, really great. We had a ...
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    30 分
  • Clear Creek Ranch Mom - Why Beef Is So Expensive, and Some Temporary Workarounds
    2025/08/27
    Today I'm talking with Leah at Clear Creek Ranch Mom about why beef is astronomically expensive right now, and some alternatives to get you through. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Leah at Clear Creek Ranch Mom in Nebraska. I was gonna say Arizona, I don't know why. And Leah's been a guest a couple of times on the podcast and she's here today to talk to us about the cost of beef right now. So good morning, Leah, how are you? 00:27 Good morning, Mary. Always good to visit with you. Thank you for having me. Oh, you're welcome. Thank you for coming back. I love talking with you because you are. My dad would call you a no bullshit lady. You are. You are very, very forward and straightforward. And I almost blunt. Almost. I hate the word blunt because people tell me I'm blunt all the time. And I'm like, that's so mean. But you're very, very shoot from the hip. And I love that about you. 00:55 And if Maggie barks in the background, I'm sorry, we've got the farm stand open, we've got tomatoes in there and people keep pulling in for tomatoes. So. And it's International Dog Day, so she should have her moment. It is. Yeah, I didn't post on Facebook about Maggie for International Dog Day or whatever it is because I forgot that that's what it was. Yeah, I did too. I'll have to do it later. Be like, my dog's the best dog. I will die on that hill. 01:23 So, um Leah, you are a cattle rancher, right? Yes, ma'am. And you're in Nebraska, and you know as well as I do that beef prices have become astronomically expensive. And since you're a cattle rancher, I thought maybe you could give us all a little insight on what is going on with that. Yeah. Well, 01:48 It's a long and complicated story. Like many things that go on within our food chain. And even in 2025, the story in Nebraska has been a bit complicated. So when we had our cattle branding the first Saturday in May, I always call that our celebration, our first big celebration of the year. We brand those calves and get ready to turn the cows and calves out to grass. 02:17 But that day was anything but celebration. We were in a terrible drought in early May. And I have a couple of photos that I took that morning. One of the photos my daughter took of me. And I look at that picture of myself. I don't like it because the somberness was all over my face on what would typically be a joyful occasion. And it was me really evaluating the pasture conditions. we have been in drought. 02:46 on and off, some pretty significant drought really, since 2019, which was the last year of overabundant rainfall. If you want to back up even further across the Great Plains to 2012, we had what was called a flash drought across the Great Plains. What we saw then was the beginning of many ranchers starting to cut down on their herd inventory. 03:16 So 2012 was that drought. It was terrible in Texas, Oklahoma, and Kansas. And Nebraska was plenty bad as well. And we included had to make some very difficult decisions that year as late summer came evaluating our pasture conditions and our feed and stock to see if we had cattle. 03:39 feed that would provide for those cattle and thankfully we did, but we knew if 2013 didn't improve, we were going to have to start selling down to manage our pastures well. Thankfully that turned the corner here, but that persistent drought did not get better in many places. And as fluctuations in inputs continued to plague ranchers, what we really saw as 2013 and beyond to the 04:09 it's really been the last 10 years, ranchers tightening those inventories. Couple that with the fact that ranchers continue to age and land transition plans have not been great. Ranchers don't have a child to pass that operation to and kids inherit and sell off and not necessarily not selling it into production for future ranching. 04:38 So the resulting effect is smaller numbers because of drought, shrinking numbers of ranches, which translates into shrinking numbers of cattle, cows in particular, which are the pipeline, if you will, for what becomes the beef in the stores, they're the mamas, make this all happen. And we won't even really get into the challenges of imports and tariffs and unrest. 05:08 and uh consumers making different choices about what they want to eat as far as their protein choices and those challenges, but the perfect storm of conditions. So here we are in 2025. Cattle inventory continues to shrink. We are historically at the lowest number in a very long time in the United States. That includes cows, the pipeline. 05:37 ...
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    46 分
  • Music On The Homestead - Kerry Adams at Lagoon Records
    2025/08/25
    Today I'm talking with Kerry Adams about music, and why it's important on the homestead. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Kerry Adams at Lagoon Records. think it is in Michigan. Good morning, Kerry. How are you? Good morning. I'm fabulous. How are you, Mary? I'm good. So again, it's going to seem weird that I asked somebody who's into music to be on the podcast about homesteading, but music is a craft. 00:28 And music is a big part, has been a big part of Homesteaders for a long, long time. So tell me about yourself because people then understand why I asked you to be on the show. Wow. That's a big question. Well, yes. I've been doing this for about 50 years. So I started back in the Jurassic era and it's, I'm a guitarist or producer. I used to be on tour. 00:55 I managed a couple of different artists when we were on tour and I'd be their guitarist. um I've owned three recording studios. I still have one now. um And to me, the music is not a whole lot different than eh cooking the vegetables that you grow or being a painting artist or whatever. It's all art and it all kind of comes from the same place. So I love to play and I love to cook. So it comes from the same side of the brain, I guess. 01:23 Um, so yeah, I've been doing this since I was a kid. My dad was an amateur guitarist. Um, my sister was a published, uh, pencil and ink artist. So I guess it's kind of in the family a bit. Um, so that's my thing. That's what I know how to do uh and cook. know how to cook seven days a week for my family. And we try to do shopping locally and, and 01:51 I don't have enough property to grow enough vegetables and stuff to feed my family. So we do a lot of shopping locally and farmers markets and things like that. And to me, it's all kind of the same thing. And I've seen a number of your podcasts and I think they're very cool. So I'm honored to be here today. Thank you. Well, thank you for saying my podcast is very cool. I love it, too. uh So you said that you think it's something to do with the brain that actually leads me to it's something that I believe, too. 02:21 My dad was a bio med tech for years and he just turned, he just turned 83 in July and he's been retired for quite a while. And I know that you worked for Ford as an engineer and I feel like engineering or wrenching on machines is something that goes with music. 02:47 See, that's, uh, you know, we, I don't know that people know this, but we've kind of known each other for awhile. Um, you're one of the few people, there were old engineers that used to tell me, well, you know, if you're an engineer and musician, that's two different sides of your brain and they'll never connect. You can't do both well. Um, I believe engineering is artistic. Um, it's creative. Like any of those things. Um, if you look at engineering and you say, okay, I got, I either have some new widget I want to design or I have some problem to solve. 03:17 Yes, there's mathematics, there's trusted formulas, things you do. But before you even do that, you have to look at a problem and go, okay, what would be the best way to handle this? And so the artistic part is being creative before you even start a project. I think it all, even engineering comes from the same place and the same side of the brain. But having done that for 35 years and being a musician for 50, I think they're actually more similar than they are different. 03:47 Yeah, my dad played guitar for a long time and he is a natural tenor singing voice and his voice is beautiful. I don't know if you heard him sing a long time, but when I did hear him sing, it was gorgeous. So I think that music and engineering are tied together and I will die on that hill. Well, thank you. There's not a lot of people ascribed to that, but it's true, I believe. Yeah, I've known enough people who who wrench on machines, whether it's cars or 04:17 radios or copiers or whatever that have some musical talent that I really think there's a tie in there. So anyway, em I am assuming that back many, many, many years ago when people were starting farms that guitars were not exactly easy to come by. And that's why there's something called the flat top box. Yep. 04:45 Yes. Um, some of those instruments actually, speaking of being artistic and creative, some of those, uh, if you look at some of the early stuff from the twenties and thirties down in the Delta, which is where a lot of this music came from, um, it, you will see everything from, uh, a, a wash bucket with a stick and a single string. And mean, all those kinds of sort of cliche looking things, um, a lot ...
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    30 分
  • Matt The Garden Guy
    2025/08/22
    Today I'm talking with Matt at Matt The Garden Guy. You can follow on Facebook as well. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Matt at Matt the Garden Guy in Wisconsin. Good morning, Matt. How are you? Hey, good. How you been? I'm good. Is the weather any improved in Wisconsin today? I mean, it's been raining like crazy. Fortunately, all that rain that hit Milwaukee and that flooding missed me, but 00:28 We've been getting rain like crazy every day and you know the bugs are destroying everything but I think the rain is holding off now. I woke up this morning and the sun was actually out and I was like, oh hello! Nice of you to stop in! It's not here yet, it's still cloudy and 70, I'm just still waiting for it to rain again but yeah we need the sun badly. Yeah, my husband dumped out the uh... 00:56 the rain gauge last night and he came in and he said, we got six and a half inches of rain from Saturday until yesterday. Yeah, that's crazy. Yeah. It's been terrible. I don't want to engage. Sorry. My range actually broke, so I got to try to fix it. So I'm like getting no nothing coming in, but yeah, you don't have any empirical data to work with. 01:22 I know. I'm kind of like, need to know how much rain I got, but it's a lot. That's all I got to say. Yeah. Last summer we had a terrible, horrible, no good growing season. this year it started out pretty good, but with all the rain and it's been so hot that we haven't been able to keep on. Our garden is slowly giving up the ghost. And I'm like, second year in a row, next year better. 01:50 We kind of, we kind of started out the same way. um, we, we, planted everything, but then we got some weird cold weather and then some really hot weather. like, I planted a bunch of beets and carrots and all of that and it came up, but then didn't do anything. but then like it started to, sorry, reseeded and then it started exploding. like I try to get. 02:18 I tried to do at least three harvests a year. So I started early as possible and, know, cover it up with frost blankets or things like that. And this year we're only going to get probably two. So, but that's okay. Um, my husband planted over 250 tomato plants. Whoa. And we thought we were going to be rolling in, in tomatoes by now, but because of all the rain and because it's so hot, we're starting to get the blight already. 02:47 And once that happens, we're screwed. so, and so, um, yeah, our hopes for raking in some money on tomato sales this year are now kind of down the tubes too. And I'm like, are you sure we're in the right gardening thing? You know, it's funny you say tomatoes. So like my wife looked at me, I think earlier, I know we were at our friend's house over the weekend and she's like, yeah, we don't have a lot of tomatoes. said, um, 03:13 We cut down our crop by half. So last year we had 10 plants. only got, well, we got six this year. She's like, Oh, that makes sense. Because like our, our like, I don't know, my, my, my dream or whatever last couple of years is really, you know, know, canning my stuff and then going downstairs and getting it. like that's been consuming all of our. 03:37 tomatoes and all that. But I also want to sell stuff too, but we're not able to do that because we just don't have enough plants outside right now. yeah, it was funny when you say that, you you guys have that many and I'm like, yeah, we had the same conversation, but it was the opposite. We didn't plant as many as we normally do. And then my wife is like, well, how can we not have any tomatoes? Well, because I cut it in half almost because you asked me to. It's really hard gardening with your spouse. 04:07 And I use the term gardening loosely because I'm not the gardener. husband. But I help him. I help him plan and I help him with, you know, he'll say, I'm thinking about getting this variety. I look it up and find out what's required. And I tell him, and then we make a decision together. he's the, he's the boots on the ground guy and I'm the logistical planning part. So she does all of our harvesting. 04:36 because so I'm, I'm colorblind. So for me, it's hard to really tell when those tomatoes are really ready to pull. I just, I just gave up. she does all the harvesting, but she lets, you know, the planning, the planting, the, know, I've been trying to take on the role of helping like store the stuff or do something with it. Cause a lot of times she was just cutting them up and freezing it. like, we got to look at other ways, but yeah, I like how 05:05 I like how spouses and that do get involved. For the most part, my ...
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    27 分
  • Family Tree Food & Stories
    2025/08/20
    Today I'm talking with Nancy and Sylvia at Family Tree Food & Stories. You can follow on Facebook as well. If you use my link, https://amzn.to/4lDqg06, to buy the book, My Family Tree, Food & Stories: Your Personal Journal of Favorite and Memorable Foods, Recipes, and Stories to Remember and Share, I will receive a small commission. Muck Boots Calendars.Com If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee https://buymeacoffee.com/lewismaryes 00:01 Today I'm talking with Nancy May and Sylvia Lovely. What a wonderful last name. Thank you. Family Tree Food and Stories. Sylvia is in Kentucky. Kentucky, you got it. Nancy is in Florida. There you go. So good morning ladies. How are you? Good morning to you and so good to be with you. I love your voice. Thank Doing good. Yeah. Thank you. 00:28 I always feel weird when people say that because I don't hear it the way other people hear it, but that is totally fine. And what a lovely compliment. Thank you. Sure. All right. So what's the weather like in Florida, Nancy? It is warm and a little sticky. It's August, but that said, we have lovely air conditioning inside. So the weather inside is beautiful. It's sunny outside. And what's the weather like in Kentucky, Sylvia? 00:54 I might say a big ditto. It's about 95. It's very hot. The weather's supposed to break. I wish I was in Minnesota where my son lives in Duluth. It'd be a little cooler. He says it's cooler up there. But it's coming our way. So that's good news. Yes. Fall is definitely coming. I heard geese honking the other day and our trees are just starting. The maples are just starting to change. Wow. That's early. 01:20 And it's been cooler at night. mean, the last couple of nights it's been warm because we've had rain and thunderstorms, but it's coming. And I'm not sad to see the summer go. It has been so hot and so muggy here. That's what Ross says too, up in Duluth. But you're around the Minneapolis St. Paul area. Is that where you are? I am an hour southwest of Minneapolis. Okay. All right. 01:44 Yep. I am where the Jolly Green Giant started out. yeah, that's right. how cool. That's right. We did some work on that, didn't we, Nancy? It's been several episodes ago. And frozen foods for sure. Yeah, exactly. ho ho, Green Giant. Well, you just gave me a perfect opening. Tell me about yourselves and what you guys do. All right, Nancy, you want to go first? Sure. So I'm Nancy May and I'm the co-host of 02:13 Family Tree Food and Stories podcast. And we are also the co-author of a book called My Family Tree Food and Stories, which is a book that shows you how to take all your family recipes or the recipes that you love, whether it's family or not, and write the stories related to the recipes. Some are good, some are like, yeah, you know, those flops actually make good stories and good fodder for future conversations too. And there's always a way to fix a recipe and a meal. But let me see. 02:42 I am not the best cook in the world, but I keep trying and that's half the fun. But food is an outlet to be creative and bring family and friends together at the table. In fact, we just had a nice gathering of some friends at our home the other night and somebody said, oh, well, I don't cook at home for friends. Why not? Because I much rather do that than meet somebody at a restaurant because that way you actually know who they are as people in your home and whether you want to invite them back or not. 03:11 So that's kind of our, we like them or do we not like them? And let me piggyback onto that. I'll tell how we came together, Nancy. That could be an interesting thing. How did Florida marry Kentucky? We came together because of a local podcaster here. 03:31 in Lexington, Kentucky, which is where I am based. And he introduced us in the rest of his history. We just started clicking together. I mean, I guess that's kind of the best word for it. We compliment each other beautifully. I don't cook. I so admire, I own a restaurant, Azura Restaurant and Patio here in Lexington. It's high-end restaurant, lots of seafood, steak, and that kind of thing serves the local racetrack. And that's where 03:59 My husband and I love the community of the restaurant. That's why we got into it. The stories that come in a restaurant and come together are just amazing. So I've enjoyed my journey with Nancy. We are coming up on a year, I guess, of our podcast. And our book has been out there for a little more than a year. So yeah, real exciting. I love it. Congratulations on almost a year. And what's the book? What's the name of the book? It's called My Family, Tree Food and Stories. 04:26 And it's on Amazon and it's a journal slash memory book really of being able to look at your family history in your trees. And really how do you pair those stories around meals that you had with grandma...
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    39 分