Well, hello there! My name is Lady Lee, I help homesteaders like you simplify their homesteading journey while still producing a ton of food!
If you are drawn to this “simple” lifestyle… If you desire to learn how to grow your own food, raise farm animals, make soap and cheese…
If you want to learn how to do those things in a simple, non-overwhelming way that still allows you to “have a life” (a.k.a not be completely consumed by the homestead), you are in the right place.
Take it from a single mother of four who is a business owner and also likes camping, traveling, restaurants, and spending time playing cards with her kids… Homesteading doesn’t have to consume you. It actually can be pretty simple!
I was born in Israel and raised in a small agricultural community called kibbutz, where everything was grown, made and shared.
These days my community is in Central NC, where I grow as much food as I can and share both what I grow and information on how to grow it.
You just close it as you normally close a jar. If you aren't using a fermentation lid, you'll have to twist it open once a day to let the gases out before you close it again.
I have made this cheese twice now and love it. It’s going to be my new go to cheese. Everyone that had tried to loves it, but what do I call it? Is there an official name for this cheese? Thank you so much for Sharing it!
OMG. Those figs are not ripe! Cook jam with RIPE, purple, soft fruits, not the green ones she is working with. Ripe figs recipe needs NO SUGAR added. Take this video off...all wrong.
There are many varieties of green figs that ripen green. And for long term storage at room temperature, in other words a jam that is going to be canned, you do want some sugar there. I cut it in half, but still, it’s important. Thanks for watching.
i love how you speak of israel my great grandfather was a sephardic hew a fig grower from izmir turkey he died at 32 yrs of age i had moved from ny to ga and have a fig tree that is loaded now it is a tribute to my ancestry
Are these Israeli pickles or Jewish pickles? The reason I ask is that it seems you're claiming this process originated in Israel, which became a nation in 1948. But Jews have been making these pickles for a thousand years. Why did you choose "Israeli" pickles instead of the more accurate "Jewish" pickles?
Urrrmmm... I learned how to make them in Israel. I am from Israel, we eat those in Israel. I was born in 82. Not sure what kind of pickles Jewish people ate 4000 years ago. I know what I ate growing up... in Israel. Also, Israeli pickles sounds better and Google likes it more. Also, I really don't see a need to further complicate just about anything. If it makes you happier, go ahead and call them Jewish pickles, I don't think anyone will mind. Thanks for watching!
@@ladyleeshome Yeah, I grew up in Canada and learned how to make fermented pickles from my grandmother. I don't call them Canadian pickles. My wife makes them too and she's from the US. She doesn't call them American pickles. In fact, other than you, I've never heard anyone refer to their fermented pickles based on their nationality. I just find it odd. But if you want to call them Israeli pickles you go right ahead.
I love your videos. You help me so much, you're my go-to. Ive always had success when i follow your instructions. Having a trusted resource like your channel takes away so much worry. I love the simple and concise way you teach. Thank you!
Awww! Thank you. Truly, you made my day. Sometimes, as an online content creator you wonder if someone on the other side (since you can't "see" them) is actually benefiting from your hard work. It's feedback like that that makes my heart full and makes me keep going. I am so happy you find this helpful! Thanks for taking the time to write this.
@@ladyleeshome that's lovely! Glad I brightened your day. Your lovely reply made my day too! Its so lovely to connect with good people even when they are far away and you've never met them. Its like virtual hug. Thanks again for your great content.
I'm a brand new subscriber. I found you through Celebrating Appalachia utube channel. She was referencing your pickled/fermented pickles recipe. I realize that you're probably close to me. I'm also in central NC zone 7b. I love all the things you share on your channel. I will be watching your videos.
Enjoyed your video on the pickles. Could I add more dill to my pickle ferment after it has been fermenting for a few days? I tasted them and they are good but weak in flavor
Tip: don’t throw the greens of the radishes in the bin. You can make a very tasteful soup with it. (For 4 person: the greens of a bundle radishes, one onion, some celery sticks, a half green bell pepper, a medium size onion, two small cloves of garlic, some leftover zucchini. Chop every vegetable fine and boil in water. Add a vegetable or chicken stock cube and let cook for about twenty minutes. Then blend the soup very fine in a blender until silky smooth. Serve with a dollop of crème and some bread croutons. Season with salt and pepper to taste. Bon appetit). This makes a great snack or appetizer. Full of vitamins C, folium acid, fibers and minerals.
My orange sweet potato leaves got oedema somehow this year, I thought initially the plant had been infested with insect eggs. Thankfully moving it outside to get direct sunlight helped clear it up in case anyone else is running into this issue
Yes! Direct sun and good airflow. My slips started taking off this year as soon as it got warmer and I was able to move them outdoors too. I'm glad you were able to clear this out!
My favorite is to roast them! They are so delicious. They are also great as pesto or pickled or fermented... You can check all the recipes here: ladyleeshome.com/garlic-scapes/
I wish I could show you my humongous FIG tree.🤗 I’ve been out rearranging & planting flowers and watered my only garden food a cantaloupe. Hope I get a cantaloupe or two, lol. 🤗
Lady Lee you are a great one to follow, you know your stuff. I’ve now found someone in my own state-NC to help me in my garden journey. I’m a North Carolinian have been all my life. I hope you enjoy it here. Are you still here in NCarolina?🤗
Thank you! I'm so glad that you find this content helpful. Yes, still in NC. In Person county. I'm at the farmer's market on Depot St. in Roxboro every Saturday. Came see me if you are close by!
That is how I originally started growing purple sweet potatoes! I was trying to sprout an orange one and it wouldn't do a thing. Then I remembered that I had a couple of purple ones in the pantry that I found at the market weeks before and never ate. Back then, I put them in water and BOOM! I had so many slips so so fast! Since then, I've never went back to the orange ones.
Please understand that we also have to make a living in the process. The way we make a living on YT is by selling ad space. Short videos don’t sell ads very well. So as a content creator you have to try to catare to the viewer AND the advertiser AND the algorithm all at the same time. In order to do that I try to keep all videos to 15 minutes or less. My goal is not that you sit in front of the screen but that you get the information you need and go and actually do the thing. I am glad that you are in the same mindset and thanks for the feedback! We always try to get better 💙
Not an okra fan, but your fruited tea I bought is delicious!! I’ll be buying other flavors to try. I have the watermelon 😋 I need to try it iced next. Today was a bit hot for hot 🥵 tea
What is the consistency of the cheese supposed to be like in the end? Is it supposed to be spreadable like chevre? Mine has turned out more spongy or rubbery it could probably be crumbled onto a salad but it is definitely not spreadable. That's why I was asking to see if I did something wrong.
You didn’t do anything wrong! This is not a spreadable cheese. It supposed to be just like you suscribes it. I usually cut it into cubes and add to salads or slice it thin for sandwiches.
individually with water in a spray bottle(the higher the scoville rating the better). make sure you spray underneath the leaf. my apologies for not making myself clear on my suggestions. I have not tried what I am about to say to you but I am familiar with people planting marigolds as companion planting for natural defense or using preying mantis eggs within your garden. I sent an email to you from epic gardening on plants that repel pest in your garden. Some of the suggestions from epic gardening are based on attracting benificial insects by the plants planted in your garden as a natural defense; "one man's floor is one woman's roof"[we help each other]!!!!
Thank you. That is correct and I think that part of the problem that I have at the farm is that currently I don’t have enough diversity there. But when you grow for production in long rows it’s hard to interplant marigolds and such. I was thinking about planting a row of zinnias or something like that. For now, the Monterey that I sprayed seems to work so that’s good. I’ll look for the email. Thanks 🙏
Great stuff. I mixed some worm castings 1:8 in with my Espoma Potting mix and and in 3.5 weeks, my slips were 8-10" tall. Today I cut the tallest ones and placed them in water with 3-4 nodes underwater. I expect to have about 30 slips from 3 purple sweet potatoes. I'll have to create a larger garden plot now! I'm in zone 7a/7b so I'll be planting at the end of May. Thanks for your help!!
That’s awesome! Mine are so slow this year. I should have mixed worm castings in the soil too. They are about 4” but hopefully I’ll be able to plant in a couple of weeks. They are so much fun to grow!
@@ladyleeshome Thanks. You should be good. I was worried about not having enough time and was going to buy slips, and now I have more than enough time. Do you think a foot of loose soil is enough or should I turn-over the soil even deeper? Thx.
Actually, last year we planted the slips in the end of May and harvested at the end of October. I have one potato weight 15lb!! Many of them were too big and too hard to handle. I made a note for myself to harvest a little sooner. I’m not sure if it’s just the variety that I’m growing or what… but they seem to be ok with a few weeks less than in the past. I think that a foot should be good enough!
@@ladyleeshome 15 lbs! Wow. I like to bake the Stokes and 15 lbs would be hard to bake. Maybe make Stokes french fries? lol. So for sure you'll be good with the timing. Thanks!
@@ladyleeshome Also... you're right about the hardening. I put my slips outside for the first time and in less than an hour, the leaves were wilted. Was it the direct sun, cooler temps (60F) or the slight breeze, or all of the above? They're back inside and the leaves perked back up again! Thanks again.
@@ladyleeshome God bless you all over there,and keep up the good fight. Alot more than you think stand with Israel just wish we had a stronger leader in America. Maybe so in a few more months.
That’s a long conversation… but let me ask you this… if you tried for 20 years to help your neighbor, gave him money, food, work, clean water, tried to ignore the fact that he kept on stealing from you and constantly hurting you, you choose to be a better person and give him another chance and another… but despite all of that, he chose to come into your home one day, butcher your wife in front of you, rape your daughter in front of you, and place your baby in the oven and bake it… how would you felt? What would you have done? I honestly ask. I’m sorry if this is hard but this is what we are dealing with. EVERY DAY this is what we are dealing with in Israel. We tried and tried and tried. For 20 years we tried. The trying stopped on the morning of October 7th. I think that that’s what most Israelis will tell you.
My concern is that it isn't runny when it sets. I've had the perfect jam but not sure how it's made and if pectin is used. I prefer a medium consistency that's just right. Some jams are super runny and others are super gel-like, both of which I don't like.
It takes a bit of experience to figure out how much to cook the jam to reach the perfect consistency. But it’s totally possible with no pectin. I like it right in the middle too.
