Here are some links to some sites I have found really helpful!
- Homesteading 101: Getting Started
- 7 DIY Greenhouses
- A Simple Guide to Raising & Milking Goats
- Owning a Family Milk Cow
- How to Raise Chickens for Beginners
- How to Compost (outside)
- How to Compost (inside)
- Vegetable Seed Saving Handbook
- Mountain Rose Herbs: for bulk herbs, essential oils, teas
- Bulk Apothecary: for essential oils, bulk foods, supplements
Information About Plants
- Seed Savers Exchange
- Fedco Seeds
- Johnny’s Selected Seeds
- High Mowing Organic Seeds
- Everwilde Farms (herbs, vegetables, native plants)
- Prairie Moon Nursery (native plant varieties for the Great Lakes Region)
- Western Native Seeds (native plant varieties for the Rocky Mountains and Great Plains)
- Attainable Sustainable
- Brown Thumb Mama
- The Browning Homestead
- The Dow Dominion
- Earthworms and Marmalade
- The Elliott Homestead
- Homestead Honey
- Homestead Revival
- Hullabaloo Homestead
- Montana Homesteader
- New Life on a Homestead
- One Acre Farm
- The Prairie Homestead
- Solar Homestead
- Vomiting Chicken
Other Homesteading Resource Sites
- Gaia’s Garden (Toby Hemenway): a good starting point for folks interested in permaculture! This book gives a general description of what permaculture is and some good instructions for getting started.
- The One-Straw Revolution (Masanobu Fukuoka): this book describes the author’s philosophies and methods of farming. These are not necessarily directly translatable to a Western homesteader, but the ideas and philosophies are really applicable!
- In Defense of Food: An Eater’s Manifesto (Michael Pollan): all about why eating a whole food diet is important. This book repetitively uses the phrase “Eat food. Not too much. Mostly plants.” I like this book because it talks about traditional diets of a variety of cultures.
- The Third Plate (Dan Barber): this book compares the standard American diet with the more sustainable organic, grass-fed, free-range alternative plate. Both of these diets tend to be meat-centric and treat vegetables as side dishes. Barber explores the sustainability of a variety of food production methods and the ways that changes to our food culture could result in a “third plate” in which meat is the side dish and plant-based foods are the majority of the plate. There are some fascinating anecdotes about Barber’s own farm to table business and the ways that he has struggled with producing food that is sustainable.
- Bringing It to the Table: On Farming and Food (Wendell Berry): this incredibly beautiful book of memoir explores Berry’s personal experiences with food and farming both while he was growing up and later on his own small farm. There are also some selections of his fiction later in the book that are meant to draw connections between food, farm, and farmers.
- The new organic grower’s four-season harvest: how to harvest fresh organic vegetables from your home garden all year long (Eliot Coleman): I haven’t gotten very far with this book yet, but it seems to be a really informative book on sustainable growing methods throughout the year. The appendices look like they will be really good references too!
- Ecopreneuring (John Ivanko and Lisa Kivirist): a really inspirational book about how business and life calling can be combined. This is a great book for me because it is less about making a profit and more about building a business that is in tune with the life that you want to live.’