My husband decided to surprise me with a breeding pair of rabbits. I've wanted them for awhile, but wanted to wait until I'd planned everything out for them. I know I want a colony setup, but most that I've seen online wouldn't work well here. I'm in western MN and we get a lot of snow and a lot of wind, 8 foot snow drifts is not an uncommon occurrence. Just looking for ideas that would go together quickly, but would protect them from the snow and wind.

They're currently staying in my brooder of my chicken coop, but wood floors probably isn't the best.

Hi there. Hope all of you are having a great weekend. So how do you all store your potatoes?

We have a earth cellar and it's fine in late spring summer and early autumn, only in winter it gets a little to moist for potatoes.

Like a cool, dark and dry place is ideal. We have an old potato cellar in our old house, but that would need a dehumidifier, too.

Also I feel like with some potato varieties and especially baby potatoes, there is nothing you can do. Like my cured bigger potato variety will store forever in the cellar. But some baby potatoes and special varieties don't seem to last until Christmas 😟. So I guess canning is the best option for most early potatoes and very small potatoes? We had a lot of small ones this year.

I just wanted to share r/HogRaisingNation for anyone looking to find specific information about raising hogs!

Hi! I'm researching the perspectives of raw milk buyers and would love to hear from someone who regularly drinks it. If you're open to it, here are a few questions I'd love to ask:

• What led you to choose raw milk over pasteurized options? Do you feel any health or taste differences since making the switch? How do you ensure you're getting safe, high-quality raw milk? Are there any challenges or risks you've encountered with buying raw milk? What would you say to someone interested in trying raw milk for the first time?

Let me know if you're up for a chat, either here or via DM. Thanks in advance!

I bought a 5 gallon bucket of beef tallow from US Wellness for deep frying. I haven’t been using it as much as I’d like so it’s probably been a 3 months since I’ve opened it. It says keep refrigerated but I’ve been using tallow for a long time this is the first time I’ve bought bulk. I know tallow keeps for a long time as long as it’s cool and dry, and my house stays pretty cool at all times (my electric bill reflects that) so I just keep it in the pantry because there’s no room for the entire bucket in my fridge.

Anyways I opened it and took a scoop and noticed that the top turned white. The yellow tallow below the surface is the color it was originally. Is this normal?

I hope this is the right sub; if not, please point me the right way ☺️

Wondering if anyone has a recipe for the following:

• cream of chicken
• cream of celery
• cream of onion

My grandmothers cornbread dressing calls for 3 cans of each and I’d like to try to make them instead of buying.

Thank you!

I see lots of recommendation to have root cellars kept at fridge temps, above 32 F and below 40F.

However, I don't understand how this is possible unless you just live in the perfect place, because in many areas, say 6 feet or so downing the earth, temps often are not that low.

Did people just not have root cellars in some places? How did they make this work in the older days? Did I mix something up?

Please make it make sense.

Looking for small water filter system.

Does anyone here get their water from a lake or river?

If so, how do you treat it?

https://www.reddit.com/r/smallfarms/s/gp4tgzCnVj I didn’t want to retype the whole post again. Thank you

I have made beef tallow lotion and added olive oil in the past but I want to see if I can make it a little less greasy, more absorbable and less of a beef smell (maybe it’s not possible?). I add essential oils but I still smell beef 🤷🏼‍♀️ i am adding the oil to keep it softer at room temp so I can whip it, so it has to be an oil that is liquid at room temp. Has anyone used anything else that absorbed better and that is still good for the skin? I don’t know a lot about how good joba joba or grapespeed ect…is for the skin, I know it’s not great to eat seed oils other than olive/avocado. I am pro carnivore and trying to live as cleanly as possible with animal based food and products. Anyone in the carnivore world with knowledge of this would be a bonus!

Hey guys, my plan is to dig a shovels spade height on my heavy clay soil, then fill it up with logs, manure and the dirt I digged, on top of that I will put a thick layer of leaves, and then 6 inches of good raised bed soil on top, where i will plant tomatoes, cumcumberes, basil, etc.

What do you guys think?

I’m in coastal Southern California. Our first and last frost date are non-existent. I’ve been planning to deal with building an outdoor living space in our yard. We’ve have fabric topped gazebos and EZ Ups and umbrellas and the lot. Most recently we had some shade sails that after the Santa Ana winds this week are just too done to try putting back up.

I saw this carport that reminds me of rural areas farm equipment storage. I think it looks great for creating a dry space for a dining table, a seating area and bbq. Throw in a fire pit and we’re off to the races.

It’s 12 x 20 for $999 and available for pick up today. Does anyone else use a structure like this for living space rather than equipment storage? What do I have to look out for?

https://www.lowes.com/pd/Arrow-12-ft-x-20-ft-Eggshell-Metal-Carport/1000362453

Hi all, this is my first year growing Sunchokes and I have thoroughly enjoyed having them, but I just harvested and definitely have too many to use before they go bad in the fridge. Anyone have recipes that would store well? Purée? Mashed? I have limited storage available. Thank you!

What should I do with almost three pounds of jalapeños? Most are green, but there are a few ripe ones.

just pickled some eggs, didn’t can them but just left them in the fridge for a week to ripen before eating. could i just reuse the brine again with just new eggs? if so how many times?

Working on curing my oven and a small chunk fell off the dome after the 4th fire. I've seen a lot of direction on how to deal with cracking, but nothing that mentions pieces falling.

Should I just treat this like a crack and cob it over, or should I be more concerned about my ratios and long term stability? I'd rather not move on to plaster and decoration if this is an indicator of a pending redo.

I'm 24 and my wife and I are expecting our first child in 4 months. I'm deciding between buying a smaller property (half acre) with a modest home on it or buying a bigger parcel of land (5 acres) and either building a small home or putting on a mobile on it. Any advice and experiences? If we go that building route we will need to rent for the meantime.

I live on what I'd consider a small/hobby farm/homestead in the Great Lakes region of Indiana. My soil is generally not great, mostly glacial outwash sand. We've been having lower precipitation the last few years, and the sand just doesn't hold moisture very long. I have had success with more drought/Sand tolerant species like Kiwano melons, but want to expand to major food crops that people grow successfully in areas with intermittent rain, coarse soils, and high summer heat.

Bambara nut is something I've had my eyes on. Have any of you grown this? Seems like a high nutrition, poor soil tolerant, low moisture plant that produces pretty well. I would try it out in the open at first, but I will have a high-tunnel in the next couple years where I'll try out crops that need a longer growing season than we have here.

Just generally looking for other ideas. I have/will have infrastructure for micro-irrigation, and I'm working on cover cropping and otherwise improving the soil, but I specifically want to find more high protein, energy dense crops which are eaten as primary foods that may not typically be found in the US/Midwest.