I had actually never heard of homesteading before I started this blog. I may have heard the word thrown around, but I didn't know that there was a segment of our population called homesteaders.
What I did know was that I was aiming for a more and more sustainable and self-sufficient life. I am aiming for a life that demands less and less outside income and outside resources.
As an apartment dweller, I am admittedly more limited in this. Dan won't let me build a chicken coop in here, but I am practicing now for larger goals.
Our indoor window winter garden is not only thriving, it is multiplying. We have all the fresh lettuce and green onions we could want. I just started three more pots for lettuce, so we will have six pots growing. My two garlic plants are getting tall, but neither has started a bulb yet. We eat some of the greens in recipes calling for garlic.
We have our water kefir and our sourdough starter for yeast and bacteria cultures. These are our pets. We feed them and they feed us. I made my sourdough starter from the Nourishing Traditions recipe, but used wheat instead of rye flour. It turned out okay. I'm still playing with some other starter recipes so I can report on one I whole-heartedly love.
Sprouting seeds can multiply the quantity of food for the price of the water. I do this with beans for our chili, starting the sprouting on Tuesday for Friday's chili. I also have been experimenting with sprouting wheat, which metabolizes as a vegetable after sprouting.
I love that I have this apartment homesteading time. It is a low-pressure time that gives me practice and allows me to study for future plans. I love that I can do this step by step, adding in new things leisurely, yet with purpose. Sustainability and frugality go hand in hand and I find the possibilities thrilling.