Author: Koa Jones
Koa Jones
Koa is a seasoned homesteader with a passion for self-sufficiency and sustainable living. Koa currently manages a 5-acre organic homestead and family compound in the Pacific Northwest raising chickens, pigs, dogs, and healthy humans.
In an age of increasing uncertainty, more and more people are turning to self-sufficiency as a way to ensure their families are well-prepared. Whether it’s economic instability, food shortages, or simply a desire to reconnect with nature, growing your own food is both a practical and deeply satisfying endeavor. In particular, cultivating a “survival garden” can provide a sustainable, nutrient-rich food source that lasts for the long haul. These crops are chosen not only for their ease of growth but for their ability to store well in root cellars and keep your pantry stocked with wholesome goodness even in times of…
For modern homesteaders, it’s not just about nostalgia—root cellaring offers an efficient, eco-friendly way to preserve food that aligns with the growing desire for self-sufficiency.
These recipes are more than just food—they’re a celebration of the season, of togetherness, and of the simple joy that comes from gathering around the table.
From producing fresh eggs, milk, and meat to reducing food waste by feeding scraps to your animals, livestock can turn a simple homestead into a thriving ecosystem.
Just like any successful venture, a well-thought-out plan is essential for homesteading. When designing your homestead layout, prioritize efficiency and functionality.
While it might seem like any tomato will do, the truth is that some varieties are far superior for making that perfect sauce or salsa for your pantry.