Somewhere in the vast metropolis that stretches from Boston to Washington lives a friend of ours with a long-term dream. To protect her privacy, I will not give her name or town. For over thirty years she has wanted to do some form of homesteading, where you raise most of your own food, plus some extra to sell for cash. She and her husband contemplate moving someday to a rural area in the South, where they could buy cheaper land in a warmer climate to raise goats or pigs or cattle, and grow more extensive crops.
However, that move just never happened (so far), what with the usual limitations on jobs and finances. She decided a few years ago, though, to not just keep putting food production off forever. She is doing what she can, with considerable help from her husband, on an urban/suburban lot of just over a quarter acre. He constructed numerous raised beds in an area that was formerly just grass, and had many trees taken down to admit more sunlight. She sprouts seeds into plants indoors, to get a head start in the spring.
It started about ten years ago, with just two raised beds. Now the garden area looks like this:
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Those are pictures I took near the beginning of May. By the end of May, the gardens had exploded:
Plantings there include potatoes, onions, squash, peas, peppers, garlic, tomatoes, strawberries, arugula, and lettuce. The brassicas such as cabbage, broccoli, kale, and cauliflower are covered with a tent; otherwise, cabbage moths can decimate these plants. In a rock bed they have horseradish and comfrey. They have four blueberry bushes. The next big project would be an asparagus bed.
For livestock, they put in chickens about four years ago. In the foreground is a self-contained coop with about 8 birds, and behind it is a second coop with a run behind it, which houses about 18 birds:
They are raising dual-purpose chickens, which are pretty good egg layers, and OK for meat. (There are some breeds that are champs at laying eggs, and others like Cornish Cross whose purpose in life is to grow to eating size in an astonishing 8 weeks). All told, they get some 7-10 dozen eggs a week, spring/summer/fall. This is enough for them to eat and have plenty to sell or give away. In winter, with the cold and shorter daylight, egg production drops to 1-2 dozen/week. To transform a walking, clucking bird with feathers into breasts and drumsticks is a task I will gloss over here, but that is something that homesteaders also must do.
The main ongoing work with their chickens is filling the 7-gallon waterers every couple of days, and throwing a scoop of feed onto the floor of each coop every day. These birds get a âsaladâ of greens at least once a week, for variety. Here is a shot of the âgirlsâ eagerly pecking away at their dinner; I see at least one egg on the ground in the background:
Chicken poop is pretty nasty, but it is managed by a deep bed system. There are several inches of straw in the bottom of the coops and the run. The birds continually dig around in the straw and mix it. That seems to dilute and dry the poop enough that the âfarmersâ only need to change out the litter a couple times a year. It just goes on the compost pile, to become fertile planting soil.
Chickens seem to be the most popular animal for budding homesteaders. They are called the âgateway animalâ, to get you started/hooked. They tend to require little management, and are versatile eaters, so you donât need to feed them just purchased grain. Some homesteaders feed them select table scraps, and even raise worms to feed the birds. If you have a large yard or pasture, you can put chickens in a movable âtractorâ coop during the day, to forage for insects and greens in the fresh grass under the tractor for that dayâs position.
Regulations on selling slaughtered meat are onerous, but it is easy to sell fresh eggs. In their township, chickens are allowed, but no roosters. (No one wants to hear crowing at 3:00 AM). So, our friendâs chicks that hatch out as males end up going to âfreezer campâ just before they fully mature. Livestock such as goats and pigs are legal. Our friend wanted to raise a couple of pigs (pigs can also put on weight at an impressive rate, mushrooming from a 50-pound piglet to a harvestable 400-pound hog in 6-7 months). Her husband, however, declined to support that odiferous project.
Growing food is one thing, preserving it for later eating is another. She wrote me:
I can everything. Fruit, jams, veggies, potatoes, meat, fish, and meals. I have chili in jars, along with lamb stew, and onions for Frech onion soup. I make spaghetti sauce too. Yes, I’ve canned our own homegrown chicken.
Since [the storage room] stays cool in the winters (60ish F) I can store hard skin squash and keep fresh potatoes for frying or baking til January or February. I also dehydrate herbs/veggies and meat and fruit. Some veggies don’t can well, they get mushy like zucchini.
âCanningâ in this context does not mean sealing into metal cans like you see in stores. It usually means putting the food in special glass âMasonâ jars, heating them in a hot water bath (or, better but more work, in a pressure cooker) to sterilize the contents, then sealing them with a lid. Seems like a lot of work, but I am told by friends from the old South that canning your vegetables was a normal household activity there well into the 1960s or so.
Finally, our friends have a beehive on loan from a neighbor. Zoom in to see the bees going in/out at the bottom:
I found it inspiring to see what this couple was able to accomplish in the way of food sufficiency in a quasi-urban setting, and I wish them well in their quest to relocate to where they can grow their own red meat and hear their rooster crow.
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