Foraging (and Eating) Local Wild Seafood In Florida

I love seafood, but I don’t really eat it in restaurants or the grocery store because the world’s fisheries are so incredibly overfished and depleted from overpopulation of humans and the lack of fishing restrictions in international waters. Fortunately, here in Florida, there are strict limits on commercial fishing and in the coastal waters there are abundant fisheries. My goal since last year has been to set up some crab traps to try to catch stone and blue crabs. This year I finally made it happen, but this video has a surprise seafood ending. I did end up almost catching my limit.

Outdoor Kitchen Redefines Simple Living, Saves Money

Continuing the tour of the Critter Kitchen at Dancing Rabbit Ecovillage, Kyle talks about the design features of their outdoor kitchen. The Critters wanted their kitchen to be affordable, upcycle materials, and eliminate the need for fossil fuel. They thought a lot about how they wanted to build it to serve not only these purposes, but to create a space where community could thrive.

Check out the Critter blog:
http://www.crittercollective.net/

https://www.facebook.com/HardcoreSustainable/

Homegrown Organic Wine: Part 3-Racking

Continuing this series on home organic winemaking, I’m racking the wine in this video. See the process I use and glean some secrets for how to make better quality wine.

https://www.facebook.com/HardcoreSustainable/

Stomping Grapes for Organic Nouveau Wine Part 2

Continuing the process of making nouveau wine out of my homegrown organic grapes, in this video I stomp, ferment, and press the grapes. Though the thumbnail may look like I’m trying to pinch a loaf, I’m actually wondering if I’ll be able to get out of the barrel I’m stomping grapes in. In case you are wondering–spoiler alert–I made it out.

Making a Nouveau Wine from Homegrown Organic Grapes Part 1

Nouveau wines are native to the Beaujolais region of France and are known for their fruity freshness. They are one of the first wines to be ready to drink and they have to be drunk soon because they lack some of the preservatives that other red wines have, such as oak tannins.

Every season I make a Nouveau wine from some of my grapes. In the next few videos I’ll take you through the process.

https://www.facebook.com/HardcoreSustainable/

 

 

An Underappreciated Fruit for the Permaculture Garden: The Gooseberry

This is a video I made earlier in the season about my gooseberry harvest. This fruit grows really well in our area so it’s a great addition to a permaculture planting as a low bush. These bushes produce abundantly and have virtually no disease or insect problems when grown organically. People often don’t realize the value of some of the more obscure or seemingly less palatable fruits.

In my experience, a fruit having this reputation usually means it can be used in many different and unexpected ways, you just have to know what you’re doing. Not every fruit can be perfect, sweet, and intended for eaten out of hand, and our ancestors knew that when they selected fruit for other uses than out of hand eating. Culinary fruits are just as useful, and add so much more to food culture and food security.

https://www.facebook.com/HardcoreSustainable/