Crazy Gas Prices and Free Potatoes

Carolyn Thomas (0:00)

Hey, guys, this is Carolyn from Homesteading Family. And before we jump into today's podcast, I wanted to invite you to a free four-part video series that I have that teaches you how to can. We go over the safety of canning, we go over the supplies and the equipment that you'll need, and then we actually get into the kitchen together and I show you every single step of the canning process so that you can follow along. There's free downloads, there's all the resources that you need to be able to complete the canning project all by yourself. So if you've ever wanted to learn how to can or you just want to brush up on your canning safety, go to homesteadingfamily.com/podcastdashcanning.

Again, that's homesteadingfamily.com/podcastdashcanning.

Josh Thomas (0:58)

Welcome to Everyday Homesteading, the show for busy families who want more self-sufficiency without burning out. I'm Josh.

Carolyn Thomas (1:05)

And I'm Carolyn from Homesteading Family. And in every episode, we share time-tested knowledge on topics from growing and preserving your food, to raising livestock, to herbal medicine, and anything homesteading in between.

Josh Thomas (1:19)

Let's jump in.

Carolyn Thomas (1:21)

This week, we're talking about high gas prices and free potatoes.

Josh Thomas (1:27)

Wow. Where does that go?

I like it. This is going to be a fun discussion. Yeah, maybe a little edgy, because I think the gas prices have got us all a little edgy.

Carolyn Thomas (1:37)

Yeah.

Josh Thomas (1:37)

We got a good hedge, too.

Carolyn Thomas (1:39)

Yeah. Interesting. Yeah.

Josh Thomas (1:41)

Good hedge. We're going to dive into it. We'll get to that in a minute.

Carolyn Thomas (1:43)

Definitely.

Josh Thomas (1:44)

First. What's going on with you?

Carolyn Thomas (1:48)

I definitely feel like I'm battling a little bit of the stuff that's gone around the house the last week or two.

Josh Thomas (1:55)

Early fall gunk?

Carolyn Thomas (1:57)

Yeah. It's when the weather changes, is when we seem to be the most susceptible, and it comes earlier than I think.

Josh Thomas (2:04)

I did this year.

Carolyn Thomas (2:05)

I'm not often prepared, so I think I need to move the fall wellness program up into the end of summer or what feels like the end of summer.

Josh Thomas (2:14)

This is an odd time for us though to get sick because it is early, but we did get a good dose of fall here a little early.

Carolyn Thomas (2:23)

Yeah, cool, damp.

Josh Thomas (2:25)

Yeah, early September is not usually cool and damp.

Carolyn Thomas (2:28)

Something. There's definitely something going around town too. So we got whatever is going around town.

Josh Thomas (2:33)

We got it on the early.

Carolyn Thomas (2:35)

The kids have all had it. You and I are kind of the long holdouts along with one of our kids.

Josh Thomas (2:39)

I'm holding out, man. You're just going to hold out. I'm holding out.

Carolyn Thomas (2:43)

I'm still trying to hold out. I have not gotten it all the way. You know, fall and harvest is just kind of the heart right now of what goes on. And that means there's just food coming in in all different places, getting firewood stacked and in.

It's just all the things, and it feels like all the things. And I can remember one time when we were in Tennessee, going to somebody's house and it must have been somewhere around the end of September, into October or something like that. And somebody saying, like I was helping clean up after dinner or something. And I'm saying, don't wipe anything extra down.

It's, I haven't done the deep clean after preserving season yet. And I maybe didn't quite have an appreciation for that then, but it's like I do now. You feel like things are getting dirtier and dirtier and you don't quite have the time to clean it, but you also know you're just about to do another big batch of jam or this or that. And it's like, it's all going to be messy. And so you get to this point where you kind of can say, I'm done. And then you have to do this big scrub, you know, like the oven hood, the stove hood, and all the places that have gotten a little ignored in the season, all the edges. And I feel like we're just about to get to that point, so.

Josh Thomas (4:04)

Yeah, there's a lot of harvest coming in and still to come in. We have a lot of squash this year. I think we've got a lot of pig food this year.

Carolyn Thomas (4:13)

Yeah, a lot of pig food, a lot of maybe chicken food.