At Just the Right Time

Hello Friends,

This week’s thought is brought to you by a commonly used phrase.

“I should have been born in (enter your favorite era in time)”

Is there any truth to this? I know I have been known to say it, but after examining what that means, I have come to believe it’s wrong.

What if we said, I was born to bring the best from the past, with me into the future. Many of us who have jumped into homesteading find great satisfaction in living closer to the land. I love knowing where my food comes from, getting to know other farmers who sell me food, and being intentional with my farming.

I could take that approach and state that I should have been born in early 20th century, a time when our country had a completely different agricultural system.

Or I can switch that mindset to a more God centered version. God has me in this time. Exactly where he needs me, farming for my tiny corner of the world, my local community. And it is good. Whenever we adopt a God centered vision, we give up searching for a better time to fit our lifestyle.

(loved seeing Patch the cat leaping through this fall scene!)

While I would hesitate to state that my current status would compare to Esther, it bears repeating that each of us is born for “such a time as this”. It might be as simple a gesture as a loaf of homemade bread for a neighbor, babysitting for a young couple to have a night out, or taking on a local ordinance regarding farming. Each decision and act we take impacts our community and sometimes the ripples are far reaching.

For many years, my college education did not impact my daily life. My education, at the height of industrial agriculture, showed me exactly what I did not want. But when I had the chance to farm in my own way, the formal education was valuable. I used what didn’t work, to create and learn more about what did work. I found my way to regenerative farming by not doing as I was taught. God had that all worked out, I just had to be patient. I didn’t even see it coming to be honest. A few horses for the kids and a couple chicks from the feed store later, the farming world re-opened for me.

While we have been farming for over thirty years now, we were not young when we began. I could have said, I should have been born in another time, and perhaps I did utter those words. In fact, my time had not yet come.

And so, if you are yearning for a different life, I say begin where you are. Slowly build the skills that were used in a different era. There is so much to learn even if you don’t have land right now. Most importantly, leave that plan open for God. He has you exactly where you need to be, at just the right time.

Hey I miss hearing from you! I know we all get so busy and while I love that you read the newsletter, I also love when you reply with what you thought about my words. The reply button is always open!

Until next time,

Janet

Esther 4:14 For if you keep silent at this time, relief and deliverance will rise for the Jews from another place, but you and your father's house will perish. And who knows whether you have not come to the kingdom for such a time as this?"

Ephesians 2:10 For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.

New Feature!

What’s in the Pot?

I tend to plan meals somewhat around what pan is already out on the stove. I have plenty of storage for my pots and pans but I suspect I might have more pots and pans than I need.

Anyway, this week I am using my blue cast iron two quart Dutch oven.

I pulled it out to try a made up recipe I had in mind. Now mind you, my made up recipes don’t often work out to be the tasty concoction I envisioned. This one, however did! So I am sharing it with you. Also, variations are easily made. If you don’t have a pork loin, use pork chops or a few chicken breasts. Don’t like butternut? (are you crazy!?) leave it out. And the main ingredient in the sauce is green tomato jelly, inspired by a four pound haul of green tomatoes from the garden. But if you don’t have it, a mild pepper jelly would also work.

Ingredients

1 1/2 to 2 pound pork loin

1/2 cup sour cream

6 ounces of green tomato jelly or jam

Redmond’s Real Garlic and Salt Blend

course ground pepper

2 cups diced butternut squash

Potatoes, diced (optional)

Directions

Season meat with salt and pepper and place in a lightly greased Dutch oven, or covered baking dish.

Mix the sour cream, green tomato jelly or jam, garlic salt and pepper.

Pour half of the sauce over the pork loin.

Add the squash and vegetables to the pan.

Add the rest of the sauce.

cover the pan.

Bake at 350 degrees Fahrenheit for 1 hour. Remove lid, bake an additional 10- 15 minutes to brown slightly.

I enjoyed this served with parmesan buttered egg noodles, but rice or mashed potatoes would be good too.

Let me know if you try my recipe. I submitted it to Homestead Scratch Cooking for the next cookbook, Holidays on the Homestead, coming out in early 2025.

Check out Homestead Scratch Cooking for more delicious nutrient dense scratch recipes and yummy desserts.

BOOK NEWS

If you love the books from our publishing company, Sawdust Publishing, get ready to save with our annual book bundles. This year we have five money saving bundles for you to choose from.

See all the books and bundles here on the website.

Hand Dyed Wool Yarn (Natural Dyes!)

Last week I opened up sales on my most recent work using natural dyes on wool yarn. Thank you for the huge welcome back. It was great to take a break to get the publishing company up and running, but it sure feels good to be back to the creative space.

Here’s what is still available

You can take a closer look here.

This week’s new releases don’t have a name yet. Grab them quick if you want these. Two skeins of each, organic worsted merino. (not superwash treated)

Thanks for reading all the way to the end! Have a great week and a Happy Thanksgiving.