Homesteading in the Heart of an Alaskan Winter

As January draws to a close here in Fairbanks, we find ourselves in the deep heart of winter. The days are getting longer, little by little, but the cold is relentless, reminding us why preparation is everything in a homesteader’s life. This is the season that tests both our skills and our patience.

For those of us living off the land, winter isn’t a season to be endured—it’s a season to be mastered. The work doesn’t stop when the temperatures drop, and the success of our homestead depends on how well we’ve prepared in the months before.

Feeding the Family (and the Livestock!)

With our freezers full of homegrown pork, chicken, and turkey, we’re grateful for the work we put in last fall. Our laying hens are doing their best in these short daylight hours, though we supplement with warm water and protein-rich scraps to keep them going. If you raise chickens through an Alaskan winter, you know the struggle—frozen combs, slow egg production, and that one hen who refuses to go inside at night.

For the rest of the animals, keeping water from freezing is a full-time job. Heated waterers help, but the real trick is making sure the animals get enough fat and calories to keep their bodies warm. We mix in extra grains and scraps to keep energy levels up.

Pantry Life & Cooking from Storage

This time of year, we lean heavily on what we’ve preserved. Our canned moose, homegrown potatoes, and root vegetables are staples, along with dried herbs from the summer garden. Soups, stews, and slow-cooked meals fill the kitchen with warmth, making the long nights feel a little cozier.

If you’ve never tried making a winter soup with homegrown ingredients, here’s one of my go-to recipes:

Hearty Homestead Chicken Soup

1 quart canned chicken (or fresh, if you have it)

4 cups homemade broth

2 carrots, chopped

2 potatoes, diced

1 onion, chopped

3 cloves garlic, minced

1 tsp dried thyme (or a few sprigs of fresh if you have them)

Salt and pepper to taste

Simmer everything in a pot until the vegetables are tender. Serve hot with fresh sourdough or biscuits—perfect for a cold January night.

Keeping the Fire (and the Spirit) Alive

When it’s -30°F outside, keeping the house warm is an all-day task. We rely on our wood stove to keep the homestead toasty, and stacking wood in the fall is something we never regret when the deep cold settles in.

Winter also brings quiet time—a chance to slow down, reflect, and plan for the coming year. Seeds are ordered, repairs are planned, and we take stock of what worked (and what didn’t) last season. This is when the dreams for next summer’s garden take shape, and I start sketching out planting layouts and making wish lists of new herbs to try.

Looking Ahead to Spring

Though the landscape outside is frozen solid, spring is never far from my mind. February will bring just a little more daylight, and soon, we’ll be starting seedlings indoors. Until then, we hunker down, tend the animals, and count our blessings.

Life on the homestead is never easy, but in the stillness of a deep Alaskan winter, there’s a peace that only comes from living close to the land.

Stay warm, keep the fire burning, and as always—stay rooted in tradition, crafted for wellness.

Blessings,

Momma J