The holidays might feel far away, but this is actually the perfect moment to think ahead. Right now, in the thick of harvest season, you might be tired of tomatoes or over the endless jars of jelly. But what if you could turn that abundance into a few fun preserves that will make holiday hosting (and party season) so much easier later?

In this episode, I’m sharing simple, creative ideas you can make now that future-you will thank you for when it’s time to pull together a cheese board, potluck dish, or festive drink.

We’ll chat about:

• ✨ Shrubs & herbal syrups for easy cocktails and mocktails

• 🥒 Pickled veggies & chutneys that dress up any charcuterie board

• 🍏 Apple butter, pumpkin butter, and pie fillings for instant desserts

• 🍅 Salsas, sauces, BBQ, and hot sauce for effortless party food

• 🍗 Pantry staples like broth that keep fall and winter meals stress-free

The best part? You don’t have to do everything. Just one or two jars tucked away will bring that “homemade touch” to gatherings without all the last-minute stress.

👉 Come share your favorite holiday-time preserves in our Homestead Challenge Facebook group — I’ll be posting my favorites there, and I’d love to swap recipes with you.

Back-to-school brings a natural rhythm shift, and on the homestead, that means it’s time to simplify. In this episode, we share the practical ways we’re keeping things easy during this transition—like freezing instead of canning, packing simple lunches, and leaning on streamlined morning routines. We’re also talking about cozying our home for the season, preparing for the inevitable back-to-school germs, and making space for what truly matters right now.

And because mamas need support too, we highlight our brand-new Back-to-School Herbal Tea recipe—a calming blend of tulsi, lemon balm, chamomile, and ginger that helps bring balance during this busy season.

What You’ll Learn in This Episode:

• Why we’re freezing produce instead of canning right now

• Our approach to packing school lunches without the overwhelm

• Simple morning routines that actually work

• How we’re cozying our home and preparing for seasonal transitions

• A sneak peek at our Back-to-School Tea recipe for stressed-out moms

👉 Check out the full recipe here: Back-to-School Tea

This autumn, I’m trading my usual garden harvests for baskets, jars, and a keen eye on what nature has to offer. Inspired by the book Feed Us with Trees by Elspeth Hay, I’ve been thinking differently about the way humans have long partnered with the land — and it’s made me excited to try some new foraging projects this year.

In this episode of The Homestead Challenge Podcast, I’m sharing exactly what I’ll be foraging from August through November, along with tips for identification, uses, and timing. Whether you’re brand new to foraging or you’ve been at it for years, this list is full of easy-to-spot plants, herbs, and wild foods you can gather — even if your garden is done for the year.

Here’s what we’ll cover:

• The late-summer goldenrod bloom (and how to use it for allergies or décor)

• Elderberries, blackberries, and rosehips for immune-boosting winter remedies

• Mushrooms like chicken of the woods and chanterelles for the fall kitchen

• Acorns, black walnuts, hazelnuts, and chestnuts — from forest snack to flour

• Dandelion root and burdock root for liver and detox support

• Usnea, the “Old Man’s Beard” lichen, for natural antimicrobial medicine

You don’t have to go deep into the woods to try this — many of these are hiding in plain sight. Grab a basket, step outside, and let’s make the most of what autumn has to offer.

Resources & Links:

• Book: Feed Us with Trees by Elspeth Hay

• Join the conversation in the Homestead Challenge Community on Facebook

• More foraging and seasonal living tips at TheHomesteadChallenge.com