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Homestead & Food

Homestead

Planning and running a small homestead in Wisconsin: gardens, livestock, wood heat, preserving the harvest, and butchering.

55 lessons ~4 h 4 courses

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Who it's for

Producing more of your own food, fuel, and household goods.

Course 1 of 4

Homesteading

Land, gardens, orchards, livestock, energy, and the woodlot.

0 of 21 done
Unit 1

Planning

2 lessons · 9 min

  1. 1 Assessing a Property: Land, Water, and Soil 5 min Start
  2. 2 Planning for Wisconsin's Zones and Seasons 4 min Start
Unit 2

Garden and Orchard

6 lessons · 27 min

  1. 1 Soil Health and Composting 5 min Start
  2. 2 Planning a Vegetable Garden 4 min Start
  3. 3 Season Extension 4 min Start
  4. 4 Apple Trees 6 min Start
  5. 5 Raspberries 4 min Start
  6. 6 Seed Saving 4 min Start
Unit 3

Livestock

7 lessons · 31 min

  1. 1 Chickens 4 min Start
  2. 2 Bees 4 min Start
  3. 3 Ducks and Geese 5 min Start
  4. 4 Goats 5 min Start
  5. 5 Pigs 4 min Start
  6. 6 Electric Fencing 5 min Start
  7. 7 A Family Cow 4 min Start
Unit 4

Energy and Water

3 lessons · 15 min

  1. 1 Heating with Wood: Stoves and Chimneys 6 min Start
  2. 2 Wells and Rainwater 5 min Start
  3. 3 Off-Grid Power Basics 4 min Start
Unit 5

The Woodlot

3 lessons · 12 min

  1. 1 Managing a Woodlot 4 min Start
  2. 2 Chainsaw Safety 4 min Start
  3. 3 Felling Trees 4 min Start

Course 2 of 4

Food Preservation

Canning, fermenting, cheese, drying, and cold storage.

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Unit 6

Canning

5 lessons · 25 min

  1. 1 Canning Safety and Botulism 5 min Start
  2. 2 Water-Bath Canning 5 min Start
  3. 3 Pressure Canning 6 min Start
  4. 4 Jams, Jellies, and Pectin 4 min Start
  5. 5 Pickles 5 min Start
Unit 7

Fermentation and Dairy

4 lessons · 22 min

  1. 1 Sauerkraut and Fermented Pickles 6 min Start
  2. 2 Kombucha 5 min Start
  3. 3 Yogurt, Kefir, and Cultured Butter 5 min Start
  4. 4 Fresh Cheese at Home 6 min Start
Unit 8

Storage

3 lessons · 15 min

  1. 1 Drying and Dehydrating 5 min Start
  2. 2 Root Cellars and Cold Storage 5 min Start
  3. 3 Freezing 5 min Start
Unit 9

Breads and Nordic Foodways

Coming later

  1. Sourdough and Rye Breads
  2. Nordic Foodways: Rye, Cured Fish, and Preserves

Course 3 of 4

Butchering and Meat Processing

Poultry, deer, hogs, beef, and meat processing.

0 of 16 done
Unit 10

Foundations

2 lessons · 9 min

  1. 1 Knives and Sharpening for Butchering 4 min Start
  2. 2 Sanitation, Cold, and the Rules 5 min Start
Unit 11

Poultry

3 lessons · 15 min

  1. 1 Preparing and Killing Chickens 5 min Start
  2. 2 Scalding, Plucking, and Evisceration 5 min Start
  3. 3 Resting, Cutting Up, and Freezing a Bird 5 min Start
Unit 12

Deer

4 lessons · 17 min

  1. 1 Field Dressing 5 min Start
  2. 2 Chronic Wasting Disease and Testing 4 min Start
  3. 3 Skinning and Aging 4 min Start
  4. 4 Breaking Down a Deer 4 min Start
Unit 13

Pork, Beef, and Lamb

3 lessons · 17 min

  1. 1 Hog Butchering 7 min Start
  2. 2 Beef Primals and Cuts 5 min Start
  3. 3 Lamb 5 min Start
Unit 14

Processing

4 lessons · 19 min

  1. 1 Sausage Making 5 min Start
  2. 2 Curing: Salt, Nitrite, and Safety 5 min Start
  3. 3 Smoking Meat 5 min Start
  4. 4 Rendering Lard 4 min Start
Unit 15

Hides

Coming later

  1. Tanning Hides

Course 4 of 4

Soap, Candles, and Brooms

Soap from butchering fat, dipped candles, and homegrown broomcorn brooms.

0 of 6 done
Unit 16

Soap

3 lessons · 12 min

  1. 1 Fat, Lye, and Handling Lye Safely 4 min Start
  2. 2 Making Cold-Process Soap 4 min Start
  3. 3 Soap Day the Old Way: Lye from Ashes 4 min Start
Unit 17

Candles and Brooms

3 lessons · 14 min

  1. 1 Dipping Tallow and Beeswax Candles 4 min Start
  2. 2 Broomcorn: Growing, Cutting, and Curing 5 min Start
  3. 3 Making a Broom by Hand 5 min Start