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Misty Mountain Homestead - Catch Up
- 2025/04/16
- 再生時間： 34 分
- ポッドキャスト
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あらすじ・解説
Today I'm talking with Kelsey at Misty Mountain Homestead. This a follow up chat about what Kelsey has been up to since November of 2023. A Tiny Homestead Podcast is sponsored by Homegrowncollective.org. 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, and topics adjacent. I'm your host, Mary Lewis. A Tiny Homestead podcast is sponsored by Homegrown Collective, a free-to-use farm-to-table platform emphasizing local connections with ability to sell online, buy, sell, trade in local garden groups, and help us grow a new food system. You can find them at homegrowncollective.org. If you're enjoying this podcast, please like, subscribe. 00:29 share it with a friend or leave a comment. Thank you. Today I'm talking with Kelsey at Misty Mountain Homestead. Good morning Kelsey. How are you? Good morning Mary. I'm doing great. Good. I almost called you Misty. I was, I almost said I'm talking with Misty at Misty Mountain Homestead. That's where my brain's at this morning. That happens to me very, very often actually. Yup. My brain not functioning, words not working. We'll get it together eventually. 00:57 Where are you in Minnesota? told me before, but I forgot. We live in South Haven, Minnesota, but we're actually closer to Fairhaven, but Fairhaven doesn't have a post office, so it's a South Haven address. Okay, so what's the nearest big city to you? We're about 20 miles south of St. Cloud. Okay, yep, that helps. Thank you. Is it gray? Is it gray up there today? 01:26 Oh, yes, very foggy, very gray. huh. Yeah, I was all excited because Wednesday was supposed to be the official real swinging into warm weather spring. And the last couple of days have been kind of bleh. Yep, that's true. I'm waiting for the pretty sunny days where the crocuses start to pop up and that hasn't happened yet. Okay, so Kelsey came back to visit and do a catch up episode with me. 01:55 And I looked and the first episode Kelsey and I did was back in November of 2023. And I started the podcast in August of 2023. So it's been a minute since we've chatted. tell me what's happening since then. 02:14 Um, well, we've really added to our meat rabbit colony. Um, we have probably close to, um, 60 rabbits right now. Um, I would say 15 of them are our breeders. Okay. And, um, we have been selling and butchering those ourselves and that's been, um, a really good adventure. Um, lots of. 02:42 teaching moments for us and the kids both. And we're starting to learn how to tan their hides as well. A long-term goal, I would love to learn how to like make hats. Cause their hides are just so beautiful and I really don't like seeing them to go to waste. And we've also started using, you know, every part of the animal, their ears, their legs, feet as dog treats. 03:12 And you just dehydrate them and they turn into chips. Okay. Um, yeah. And, um, that's been really, really fun. And of course the dogs enjoy it as well. So, and we also have cooney cooney pigs now. Okay. Um, we're going to start breeding those, um, and the selling the piglets and then of course, um, having some meat for ourselves. 03:40 CUNY CUNY pigs are extremely high quality pork. Their meat looks more like beef and it actually has marbling in it. And then once you eat like CUNY CUNY or Mangleesa is also another high quality pork, it's really hard to go back to like more of a normal pig like a Yorkshire. But yeah. 04:09 So I have a question. have a question about that real quick. so if it looks more like beef, does it have the same kind of texture and flavor or does it still taste like pork? Well, I think it has the same texture as pork, but it definitely has a very rich flavor. Um, I would say more even so than beef does. but yeah. Okay, cool. I just, I've never had either. 04:38 kind so I thought I should ask. Okay and I told you before I hit record I've been looking at your Facebook pages because I wanted to see what you've been up to and you make some of the most beautiful breads ma'am. Oh thank you very much. And other things. It's been quite the process. So you've really gotten into baking since we talked last I think so tell me about that too. 05:05 You know, it's been a little bit surprising. Um, and I'm kind of just along for the ride and, I have had wonderful customers and farmers and, Just people show up out of the woodwork. Uh, and I'm kind of just doing things that I would do for my family. And then I, you know, increased it by scale. Um, which 05:34 was really easy for me actually. And, um, I started with a little KitchenAid mixer and I burnt through a couple of those motors. Uh, and I have a, now I have a 15 quart like professional mixer. And I ...