FarmGal,
your more of a Prepper than you know! Folks this gal just blows me away with what she does, what she comes up with, how she does it, and her overall sense of humility.

Why not do a post on how you created your own working Ox, give the low down of Girl, and just about any of your canning weeks, or lambing weeks, or haying, or or or or or or..
😀
so glad your here now, Welcome Home
~WildE named by Anita (anitapreciouspearl) your gonna love her too!
WR by others
cheers now

Hi farmgal:
Glad to have you on board.
Long, long (way too long actually) ago I grew up on a farm in the southern Ontario region and while I hated getting up at 5 AM and shovelling a path to the barn through knee deep snow in winter so I could haul pails of steaming hog slop for our pigs, and milking cows as a pre and early teen I would gladly go back to that life now that I realize what is important. I grew up believing that the grass was greener in the big city so to speak but now I know that the grass while green is usually artificial turf and that you should never be able to see the air you breath and it should never be brown. I can't wait to get back to the farm.
You seem to have your little piece of heaven already staked out and are much farther along on the survival preparation scale than most folks.
Being able to grow your own food is going to be what will keep many folks alive when the grocery store shelves are bare and you have much to share with our community.
I look forward to you being active here and reading all that you have to say.
As I said earlier, I am glad to have you on board.

Thanks for the welcome

I am very lucky that I am able to grow and perserve so much of our own food, we add more each year, we have been on the farm coming on eight years now and the garden is close to an acre now, plus we have planted many soft fruits, grape vines, and a number of fruit and nut trees. We raise all our own small animals, rabbits, chickens, ducks, turkeys plus I have my sheep, large black pigs and cows (used to have goats as well).

It will be tapping season soon enough, right now I am in the middle of lambing, which means milking and so lots of yogurt and cheese making going on in the house right now. Thanks for the welcome and I will watch for your posts as well..

If you want to read a little more about the farm, and what the gardens produced etc, I do have a blog, I hope that its ok to share the link?

http://livingmydreamlifeonthefarm.wordpress.com/

Welcome Farmgal 🙂

Welcome farmgal, love to pick your brain on all you know.

Hi, I am originally from Toronto, ON, Can. though now for past years have been in S.E. ON.
We have become new to prepping and have put some down. We built a large green house and intend to close some of the windows
and put in more vents to get temp down to 70 degrees to reduce mold factor. As well, we are going to put in raised growing beds outdoors
and use the companion planting methods. We have made a commitment to work daily to put down as much food in the canning process as is possible.

We have tablets for radiation possibility problems and use filtered water with rad filters added. Also have a supply of Silver Sol which stands up against
anything out there. As well keep up a stock of healing herbal teas and tinctures and essential oils. Vitamin Ester C Powder and liquid gmo negative Vita E,
homeopathic flu tabs that have a three year shelf life and a variety of spices which work with food as well as healing.

We have a med. size wood cook stove in our cabin though we want to look for a larger one for the house and we have a 260+ ft deep well for which we want to
get a Well Hand Pump. Having said all that there probably is so much more that I have not put a lot of attention to. So any suggestion would be greatly appreciated.

I just joined this site a couple of hours ago and welcome all replies.

Ciao, Oceandale