We live off grid in Norway, on a small farm. Here we try to grow our own food and be self-sufficient in every way. We get help plowing up the soil from woolly pigs and old north sheep helps with forestry and scrub eating. As far as possible, all plants and animals have a function, and we are constantly working to increase the degree of good ecological interaction. We make videos of our daily life with plants and animals, and small and large projects. We are not trained in agriculture, but we love to learn and enjoy everything we discover/stumble upon along the way.
So cool, I couldn't really find any videos either, but found a recipe in German, they have a little more tradition for this kind of fermentation than we have in Norway. It's most common to pickle everything in lots of vinegar, sugar and salt... it tastes good, but it's not very healthy anymore.
I am so happy that I have come to the same idea and in my peak zucchini time I had made twice or three times full jar of sour zucchini 😊 The only disadvantage is that one must eat it wuite quickly - like in a week or 10 days time. Delicious 😊
It's no surprise that you've also been so creative with the squash... 😀🥰but does it have such a short shelf life?? I really hope mine last longer, since I started cautiously and made "only" 5 liters 🫣😂
Actually I hadn't a proper smaller containers so the upper layer started like oxidating and changing colour so I put a bit of salt and a clean cabbage leaf on the top after each taking out needed portion. I think if you can keep it in refrigerator and without the access of oxigen it will last long. However we found it so delicious that each jar was eaten in a short time. I would love to hear if you have a success with storing zucchini longer 😊 Thanks for replying, take care ❤
Then I hope we succeed. So nice that it tasted so good that you could eat it all 😀 It still tastes delicious here, and we have made sure to continue and have pressure to keep it down in the liquid. But now I have put it in the fridge to slow down the fermentation. Food that is alive and changes its taste and character like that along the way is exciting. 😊
🥰❤️ Thank you so very much. We are lucky to have her. Wow you rememberd that one video clip from one year ago, that is touching. 🙂 Wishing you a good week🙂
What a wonderful process, im going to try it with the last wool i have. May i ask what breed wool you used? Do you think that some sheep breeds will give a cleaner lanolin ? Thank you for your tutorial.
Hello there, we have what is called "Villsau" in Norwegian, directly translated into English "wild sheep". Some people also call it Old Norse sheep. I think the breed of sheep and how often it is sheared can have something to say and especially the amount of lanolin in the wool. We only shear once a year and it was an extra ugly wool I chose. Good luck with the project 🙂 I'll be happy to hear how it went🐑😀
I used to make two barrels of nettle 'tea' at the beginning of May. Then watered all veggies (tomatoes, cucumber, cabbage) but not lettuce or onions to be soon eaten. However since I have neighbours pigeons manure which I compost 🛖 nothing is better. I think for those who have no animal fertiliser it is a great solution. Thank you for sharing 🐑🐑🐑
I love to hear your experience and that it worked so well for you. Compost from animals is wonderful, but nettle water is absolutely brilliant too☺️ Thank you for the lovely comment ❤️🍀
Dock leaf plants..the roots especially and nettles and comfrey with the roots in rain water allowed to rot..but not the seeds if you can,makes a great liquid fertiliser..a bit smelly(the rotten dock leaff ertiliser) but works well
Fantastic garden Siv,it is a grear summer here and yes ,I have lots of milk now, I must start making butter and cheese and lots of baking. My milking stand is coming along and will be a great help over the winter,The old irish goat society are not breeding my nanny goats this year so I will keep milking. Hoping for some more vegetables here and more good weather. My potatoes and brassicas are very good,some broad beans and peas and beans coming and lots of apples,blackcurrants and gooseberries and logqnberries,rhubarb and strawberries. It hqs been a super summer here so fqr,much better than last year. Not very hot but much drier. You are doing a super job. Hugs,Fiona
It's great to hear that! You are really an industrious lady. Homemade cheese, how fun! I hope it turns out well... It's a lot of work, but cheese is just the best. Thank you so much, it has been a good summer for the vegetables here too, even though there has been a lot of rain. 🙂
I was smiling many times when watching your 'garden diary'. First of all each time when I saw the veggies I also have ( violet beans for example) later when I saw your zucchinnies which fruit in abundance ( I eat zucchini 3 times a day 😂 because mine fruit like crazy too). Finally when I saw your potatoe field which is fantastic. I do feel like improving my 'potato knowledge' as I was to lazy. Thank you so much for a splendid video, as always😊
🥰 We're drowning in zuccinnies now too, it's in a smoothie for breakfast, bread pancakes or waffles for lunch and in all varieties for dinner 🤣 It's so nice that our life here is relatable and that you watch the videos ☺️🙂
Wow thank you so much! Im so excited starting to make my own lye and soap at home... i have a question if i can also use cococnut oil or olive oil instead of animal fats? Also you have a measure there to check the degrees.. is it possible without that? Please let me know.. oh and another question, i didnt quite understand the trick with the potatoe.. when its clean then the lye is ready? Thank you very much! This video is the only i could find on youtube being so helpful🙏🏻🙏🏻🙏🏻🌷🌷🌷
Hello there☺️Thank you very much for the nice feedback 🙂 It's fine to make soap with fats other than animal fat, but I'm not sure about the quantity in relation to lye water then. The potato is to measure when the lye has become strong enough, the correct strength of the lye is when the potato floats in the liquid by about 1/10 above the lye water. Good luck with soap and lye making 🙂
Thank you for sharing. Most beautiful. When I watch your meadows I feel like in old days visiting grammas homestead. This smell ! Unforgetable. I do have majority of the plants you showed us in my garden or just nearby. They are precious beauties 😊
@@wildandwoolly Yes Siv, I have some super potatoes so far here,hoping for a super crop this year. Milking my goats now and have separated milk and made a little butter. How are your potatoes and everything? Hugs,Fiona
It is wonderful to hear. Can you manage to use all the milk? Your new milk house looks great and so practical. ☺️ Just posted a video with updates on all the vegetables,: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6eitEgMCIQg.html I think it's going pretty well this year, some of the potato plants in the potato seed project are sick now, but others are healthy so I'll keep the ones that manage and resist it☺️. Hugs, Siv
🙂 Thank you so much ☺️ The percentage of alcohol in the final wine depends entirely on how much sugar there is in the fruit/berry and how much sugar/honey you add in addition. Our wine and mead tend to be around 11-12 percent, but we've had everything between 9 and 14🫐🍷
Thank you for another great piece of knowledge 🙊 5 years ago I have made my first wine. I was given some grapes. They have a lot of natural yeast on skin so fermentation started just in 2 days. Hoping for a good wine this year too. Do you do fruit wine regularly? Best regards ⚘🌷🌸
It sounds like a very happy and eager grape skin yeast you had, it's so fun that fruit/berry comes with such a ready package for fermentation☺️ What are you going to make wine from this year? We make mead and wine every year from what we get most of the berries and/or fruit. It's such a great way to take part of the summer with us into the dark, cold winter months.
I have never made fruit wine because dispite having berry bushes all the fruit got eaten by my kids. However I will give it a try because we still have some rasperries and a little black currants. My dad used to do the wine but he had always used a ready store bought yeast - which gives the wine this not so nice yeasty taste. I have never made mead mainly because we have no honey 😅 and partly because we are poor drinkers 😊 Thank you so much for ' corresponding' with me , best wishes to Soren. Must admit I love your channel 🐑🥂🐈⬛🐕🐖🐤
🥰Thank you so much from both of us ☺️ We really appreciate that you follow us and always write this lovely feedback s☺️🙂 Hope you will have great success with the wine project. My father also always made a house wine every summer in my childhood, its nice to keep the tradisjons alive ☺️ When that is said,; I think the best berrys always are the fresh strait from the plant, so great that your children has been able to enjoy that🙂☺️ ☺️🫐🫒🍒
Thanks for sharing 😀Sheep are wonderful, 🥰it's really the animal to have in a harsh climate. Nettles are very far down the menu for the sheep here too, but when it's the first thing that sprouts in the spring they eat it, or if I dry them.
At least ours do, but that may just be because they are used to it. ☺️🌱The hens also love them dried, so they get them throughout the autumn, which gives yellow yolks also throughout the autumn ☺️🙂
So beautiful! I haven't seen them here yet but I will know what they are now if I see them😊 I am curious what you do with all the tree stumps in the fields? Do you just leave them or do you somehow remove them?
🙂🌷They are so beautiful🙂 In places where we grow vegetables, the pigs dig up every spring, so there are fewer and fewer tree stumps every year. Where we only have grass pastures for the sheep, we let nature break them down itself, and it happens surprisingly quickly. 🙂
They were actually used as heart medicine in the old days, but finding the right amount (a very small amount) for the right patients has proven so difficult and wrong dosage so deadly that it is rarely used in its natural form today. 😅I don't know about the sheep, maybe smell, maybe instinct.
@@wildandwoolly Thank you so much. Yes, we do enjoy summer. I am a teacher and it means summer break. We also harvested a very decent amount of garlic, cucumbers are flowing in and generally it is a good year for vegetables. Sad things happen too. We lost our beloved Spitz dog which was with the family for nearly 14 years. The cat has disappeared and did not come back home. However we try to focus on a bright side of life. Wishing you all the best and to Soren 🐑🐑🐑
Oh no! So sad to hear about your dog🥺 Condolences from both of us. It really leaves a huge void when a beloved animal dies. I hope the cat comes back and has only been on a longer summer trip. So great that the vegetables are doing well, hope the season continues to be good. We actually guess early on that you were a teacher due to your literary references and knowledge 😅
You guys are amazing. So handy, entreprenuing and brilliant 😊 This year I have learnt a few skills from you. Thanks 😊 Keep fingers crossed for all small and big creatures on the homesyead 🌹🌹🌹
Thank you very much for the kind words 🥰 We don't feel particularly clever but are always curious to try new things 😅 Here everyone is good, both the woolly and feathered clothed creatures ☺️🦆
@@wildandwoolly I do really mean that your nature and animal knowledge as well as old crafts is something I honestly admire. Best regards to you and Soren 🤗
