We’ve Never Been Able to do THIS Before Best Homestead Investment Harvesting Tomatoes in October

We've Never Been Able to do THIS Before Best Homestead Investment (Harvesting Tomatoes in October)

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I was born and raised 20 minutes from Boston, MA. At the age of 17, I was diagnosed with Anxiety. My personal experience with the prescribed medication was NOT POSITIVE. So I decided to find better way. I didn't know it at the time but, that was the BEGINNING for me! I have been “FINDING A BETTER WAY” in all areas in my life ever since. Better ways of how to create a modern homestead affordably, and a better way to provide my family with healthy foods, and so….. much MORE!

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46 comments

  • Jeanne Dennis

    I’ve never seen anyone destroy healthy plants that still produce as well as y’alls are. Really weird.

    • Nancy Parker

      It’s their first year with the greenhouse, they are learning.

    • Beverley Benbow

      Perhaps they are making room for early spring things and resting the soil. They’ve had a really good harvest of some things, I don’t think it’s weird to remove things that are mostly done because the time is right for you. Maybe they won’t have time to do much soon, and the snow is coming too. 😀

  • Richard Mattingly

    Don’t forget that the adult Tomato Worms burrowed into the soil under the plants as part of their life cycle and are waiting for Spring to emerge as the large moths that lay eggs and tilling the earth destroys 90% of them. During the dormant stage the fiends form a dark shell around themselves that protect them and are about the depth of a hand from the finger tip to the wrist so turning over the soil is imperative otherwise the infestation will be far worse. You could build a chute that attaches to the bucket quite easily to get the compost inside in a single dump and it could be just a pair of wings with a bottom or even a simple piece of OSB plywood with to legs that fit inside the frames would do the trick even easier.

    • Ben There

      Just putting the edge of the bucket on top of the wooden rail would help a bunch. But I like the chute idea. Just an attachment for the bucket would allow you to dump its contents 1 or 2 feet inside from the outside.

    • Sam Val

      I also thought of a chute idea out of plywood or OSB with a narrow end that go go thru the poles, and a wider end for the bucket. It would be angled inwards so any dirt placed on it would slide towards the inside of the greenhouse. Thing is, it would have to be easy to relocate, otherwise it wouldn’t be worth the effort. I was thinking some sort of conveyor belt as well in my cartoon-based mind, made by ACME Inc. BEEP BEEP! 😊

    • Glyn Devonport

      An attachment to the bucket wouldnt work as you would need to dismount and remount each time you load the bucket. A better idea would be a chute that sits on the 4 wheel trailer, held in place by the stake pockets, and a hinged flap that fits between the greenhouse posts. Then while one person fetches another load of compost another moves the trailer/chute to the next bay.

    • Ben There

      @Glyn Devonport – Agreed, Glyn. If the chute was on wheels Gina could move it to the next bay every time Al went for another load. Hopefully, Al will move the bins closer to the greenhouse where the compost is used.

  • Ben There

    The peppers will overwinter if you keep them from freezing. They are perennials. You could make a greenhouse within a greenhouse with a sort of cold frame if freezing is a possibility. Wrap those tomatoes in newspaper and they will ripen faster – they release ethylene gas as they ripen which accelerates the ripening process.

  • Smallpotato1965

    one of my favorite quick and easy meals is ‘gado gado’, and Indonesian veggie dish with hot peanut sauce dressing and meat/hardboiled eggs. I can have that on the table in seven minutes 🙂
    You need:
    – cauliflower in small bite-size florets
    – tinned/canned green beans
    – taugé (beanspouts from the mung bean – I can buy these fresh at the supermarket, but you can sprout them yourself)

    the veggies must be in roughly equal amounts, say a cup of each per person

    Boil a pan with water with some salt, cut the cauliflower in very small florets, boil them (lid covered) for five minutes. Add the drained green beans and bean sprouts. When water comes up to boil, boil for additional one, at the most two minutes. The beansprouts should not be raw but not overcooked (the Crunch is Crucial). Drain and dress with the saté sauce.

    While the veggies are on, start the saté sauce (aka ‘peanut sauce). In a (sauce)pan boil a bit of water (half a cup per person) with a couple of tablespoons (per person) salty oy sauce, some garlic(powder) and some kind of hot sauce (I use sambal, a commercial chilipepper blend, but any kind of hotsauce will do – the endresult shoud be that you have just a nice kick of hot while eating the sauce, but it just there to balance things out so don’t overdo it. Add to taste, not to impress). Add, per person, three or four tablespoons of peanut butter (I use a 100% peanutbutter but then I don’t eat sugar at all, so if you are used to sugar in your food, just go with your own commercial favorite – no need for fancy stuff). Stir this and let this gently come to boil. It will thicken. If too thick, add some (boiling) water. You can add at this stage some leftover chicken or canned chicken/pork and let it heat through. Or, if you don’t have meat on hand, you could hard boil some eggs, halve them and add them at the end to the dish.

    When the veggies are done, drain them, add the sauce, mix and serve forth! There ought to be enough sauce to cover all the veggies but they shouldn’t drown in it either.

    This might sound like a lot of kerfuffle, but really, it’s not. The veggies only take seven minutes, it’s a great way to use up leftover cauliflower and leftover chicken in your fridge. Just add canned beans and beansprouts. The only fresh ingredients are the cauliflower and beansprouts and I tend to usually have those hanging out in my fridge. And the rest is just cupboard items; tinned/canned grean beans, leftover/canned meat or eggs, soy sauce, peanutbutter, hot sauce, garlic(powder). You can make the sauce in a few minutes. And did I tell you it’s delicious?

  • Gail Holland

    How old is Figaro? He is such a beautiful cat!

  • Stephanie Chavez

    al, i’m going to make a stab in the dark and say i believe you like rainbows…double rainbows. i love the colors of the trees in your background. what i used to do in fall was walk about and collect different color leave, twigs, nuts, etc that reflected the colors outside. i placed them on my scanner and scanned them into a photo file. and then used that photo as my desktop image. every year was different and beautiful.

  • Shirley Nem

    FYI now that you have a greenhouse, you can just cut your peppers back and they will grow back every year. You save so much time in starting them.

    • workingfolk

      Not in an unheated greenhouse in New England.

    • Shirley Nem

      @workingfolk Peppers are actually perennials. I live in Vermont up by the Canadian border where it gets 30 below during the winter. I actually have plants that are over four years old. And I have an unheated greenhouse also.😊 If you cut them about 6 inches from the ground and cover them well with hay or straw and then a bucket on top of that so they don’t freeze. It saves so much time in the spring not having to start them. And they produce beautifully!

    • Marilyn Godfrey

      Amazing!

  • Ronald Wang

    You two work so well together.Its the key to your success on the homestead. The passion you both share comes through in your videos every day. A life well lived! Keep up your good work and let it be a inspiration for others. Thank you, Lumnahs!!

  • Clare Love

    I’d have left those tomatoes and peppers a while longer. And you can still sow spinach and winter varieties of lettuce, these are tolerant of cold, and it actually makes the spinach leaves sweeter. Try sowing broad beans to grow over the winter for cropping late spring/early summer. Winter onion sets can go in now too, and where’s your garlic going? Garlic needs a cold spell to make the clove split and form a bulb next year.
    Experiment lots. Even if you don’t have a warmed greenhouse, fleece rowcovers can extend your season even more. Happy growing 🥰

  • Ann Burleson

    We had the same problem with our watermelon in our greenhouse here in N.C. We grew them on a trellis like yours. We had stunted growth and flowers dropping off so we dropped them off the trellis and let them run naturally on the ground about half way through the summer. They turned around right away and I am still getting a boatload of melons! Good Luck!!

  • Steve's Restorations

    You can tell when Gina has the camera, she is so artistic with what she captures!

  • Morten Solberg Jr

    Now is the time to put mosquito netting on the inside of the role up sections of the greenhouse so that when you roll it up it still stays down it will keep a lot of the bugs out of the greenhouse in the spring. Less horn worms.

  • Lu

    Why take tomatoes out? They were still flowering even. The green tomatoes could have ripened on the plant in the green house. What temperature was the green house falling to?

  • Larry Hively

    I would have left those tomatoes in until they stopped producing.

    • Nell Sinnock

      @Baby Catcher I totally agree!! Afterall, they can always replant next season and get a nice early start on the summer!!

    • Carmelina Balchin

      I love watching you, it’s so lovely.
      Boy you all work so hard.
      I was shouting at my phone when I saw one of the tomatoe plants with a cluster of red tomatoes..
      I would have got those indoors and scooped the seeds out for seeds next year..

      Iive it when the following year, I see tomato plants growing in the composting pile.

      You have come a long way, and eating what you grow or produce makes everything so much better..

      Well done sweethearts ❤️🌹❤️🌹

    • Dana Nelson

      It’s my first fall here in Texas, boy is it windy. Lower temperature at night. That greenhouse was a good investment. Those tomatoes were huge. Thanks for sharing your blessings with us.

    • patti p

      Me too cause I’m a fool for tomatoes but then again I love pickled green tomatoes too

    • Carrie V

      @DREAMERS HOMESTEAD New Hampshire, I think. Northern.

  • Yvonne

    Peppers will actually last 3 years. You just need to cut them back.

  • Gina Whisnant

    it would be interesting to see how you could modify this wood-fired hot tub to heat the greenhouse. The fire in an old woodstove outside – no smoke inside the greenhouse.
    Painting the container black to absorb heat from the sun would help some, but a filled tub heated and allowed to release heat would be enough to warm the greenhouse, especially if you add a couple of ceiling fans and put them on reverse to circulate the air. http://www.commenthow.com/article/display/5690/0/Wood+Fire+heated+Hot+Tub

  • Lynne2106

    I hit my cleaver with a rubber mallet. It saves my hand and doesn’t damage my cleaver. Love your videos.

  • workingfolk

    Heating that greenhouse is not practical from a homesteading point of view. I don’t think people have any idea how much it would cost to heat a greenhouse. Forget the cost of any kind of heating systems being suggested. Unless you are growing high value crops commercially and getting top dollar for then, it’s not cost effective to provide any heat. Grow the warm season crops just as you have in the warm months and turn the greenhouse over to cold tolerant greens in the fall. I’ve grown greens in Maine in a hoop house without heat overwinter below the single layer poly cover and two inner layers or row covering on low hoops inside. That got the hardier greens, including spinach, through the winter.

    As you’ve mentioned, pay close attention to timing next year. Unless you are going to the expense of providing heat AND artificial light, vegetables slow their growth as the days shorten and seem to stop when the day lengths get to about 10 hours or less. The goal is to have the crops fully mature by around the start of November. (I forget the exact date for the latitude when I lived in Maine. At the new homestead here in PA , it’s about Nov 8th this year.)

    Your goal is to keep the cold hardy crops alive and harvestable. Using Agribon is key. It provides an extra measure of warmth by trapping some heat from the soil right where the plants need it. Make sure it’s suspended just a bit above the plants so it doesn’t touch and freeze to the plants. Moisture will condense and freeze to the row covering. Leaves of the plants will also likely freeze so it’s important to wait a bit in the morning for the air inside to start to warm and carefully roll back or remove the row coverings.

    A good resource is Elliot Coleman’s book The Winter Harvest Handbook. He grows commercially in Maine (on part of the old Helen and Scott Nearing’s homestead.

  • Diana Glover

    Try a green tomato relish, sometimes called chow chow…it’s delicious and a great use of a harvest of green tomatoes.

  • Karla Traxel

    “It’s not a nail gun, I’ll be fine” 😂😂😂

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