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Friday, August 03, 2007

It's that one! The sweaty one. She did it!


You know you have too many tomatoes when you dream about them.

I canned 9 pints of Ketchup and 2 1/2 pints of tomato juice. I used the cherry tomatoes for the juice, thanks to El's suggestion over on The Modern Homestead. I added a little sugar to make it just a tad sweeter.

Ketchup is an easy one, except that it does take a while to make. 3 of my 4 burners where going, and boy did it get hot in here. I only managed to process 14 lbs yesterday, that means more today.

I might just loathe tomatoes by the end of all this.

If you need me, I'll be in the kitchen.

Thursday, August 02, 2007

Ack! WHY?

Run people, run to your closest local dairy. They are going to start tagging our milk!

Thank you for the link Gina.

What the 'Mator with you?

~groan~ I know the title needs work.

I managed to retrieve the batteries that my oldest snagged from my camera, unfortunately it was too late and they were dead. There was something I wanted you to see. One of those woohoo! And what did I do? type announcements.

But since I can't show you, I will have to tell you.

I was out in the garden yesterday, harvesting, and I filled my basket with tomatoes. I was thrilled. I got in the house, ordered the scale into the kitchen, well asked the oldest boy to bring the scale to me. And weighed the tomatoes. 40 lbs! I brought in 40 lbs of tomatoes! Then later I went back out after the excitement and heat stroke wore off and brought in another 10 lbs.

What am I going to do with it all?

In order;
Ketchup
pizza sauce
spaghetti sauce
tomato soup
stewed
chili
pickled

That should cover what I have right now. The thing is, there are still lots and lots of tomatoes still green on the vine. I think I might have plenty of tomato products to last out the year.

I am excited, yet daunted by the task at hand.

Wednesday, August 01, 2007

Congrats!

I wanted to congratulate Monica, author of SmallMeadow Farm on being chosen as the best homesteading blog for August 2007 by The Modern Homestead.

Why are homesteaders obbsessed with food?

During the blogathon a new reader asked me why homesteading seems to revolve around food. I answered short and sweet because it was late. But now that I have a little more time, maybe we should go a little more in depth about the subject.

We do seem a little obsessed with the food thing, don't we. You have us talking about baking in the winter time, seed ordering and planting in early spring, harvesting and planting in late spring, Harvest and canning in the summer, harvesting and canning in the fall. And always, always talk of local foods, and local food hook-ups. And recipes galore. We just can't stop!

Eating is a necessity. You have to do it to live.

Growing and raising your own food stuff, is one of the easiest cheapest things that a person can do to be self-sufficient. Not to mention the pride, and knowing what is in your food, that comes along with it.

We go through the first expense of buying the seeds, after that you get into seed saving and the price to grow your own food is reduce. Of course you have some people out there that will tell you that the price of growing your own will run more than buying it because of the labor involved. But we do the labor because we want to, and love doing it. The food that comes at the end, is just one of our payments.

There are a few companies out there, that are creating things that makes it seem like they want to control the food supply. Even if you are not the paranoid sort, it still comes across this way. And this would be another reason that some of us homestead. We have our own control issues.

As long as you need food items to survive, homesteaders will make this a central part of our lives, no matter what our reasons.

So love it, hug it, and call it George. Food will always come up in a homesteaders blog.

Tuesday, July 31, 2007

Blueberry Butter

Ah, canning season. When all the burners on your stove are on high, your air conditioner whines, and every fan in the house is going, yet they are still not enough to keep you from sweating as you slowly stir you soon to be jarred foods.

Butters are simple, and the flames are kept on low, well at least one of them is. Butters also don't use all the sugar that jams and jellies do. A general rule is, once you have crushed and smoothed out your pulp, measure it, and add 1/2 cup sugar to every 1 cup pulp. Make sure use use a heavy pot and a wooden spoon. Heat mixture on low and cook for a very long time. Did I mention Butters take a long time? Stirring frequently so that it doesn't stick and burn to the bottom of the pan. You are ready to can once it has reached a nice thick spreading constancy.
Poor into hot sterile jars, place in a simmering hot water bath, bring to a boil {this can sometimes take forever} cover and process for 10 minutes. Remove from hot water bath and DO NOT mess with the lids. Allow them to cool completely before touching them. Sometimes the lids are still popped out when you pull them out of the canner. That's ok. Don't force them down, it will work out on its own as long as you processed them correctly.

Now my oldest child managed to take over the batteries to my camera, as soon as I find them I can take photos of the finished product, which looks like a jar of very dark bluish purple goo. So yummy.

I plan on making some more fruit butters today, and maybe get some other canning done, though I doubt that will happen.

What are you canning?

Oh, and Rosemary. Let me clean up my side bar a little and I will get those tags posted. I will leave them up for a few days. Edited to add, that it has been added, but to the bottom of my page. It is rather long.

Monday, July 30, 2007

Morning all


Did you know it takes more sleep to recuperate after no sleep for a 24 hour period, then when you are on a regular sleep pattern. Wow, the blogathon messed with my system. I was up at 3am ready to do chores this morning, fell back to sleep and didn't wake up until 8 am.

The blogathon went well I think. If you are just now catching up, there is a month and a half worth of posts for you to read.

Thank you to those of you that stayed up with me and kept me company. And hello to my new friends.

Sponsors, you did great! We raised a lot of money for Farm Aid.

Now, to get this coffee through my blood stream, and get on those chores.

Sunday, July 29, 2007

The Bread is done, and so am I

Rustic Country Bread


Ingredients

starting the sponge

sponge

Dough part 1

Dough part 2

Dough part 3

Remove from oven and allow to cool 2 hours before cutting.

Dream well, and I will see you on Monday.

Sponsor winner

Congrats to Jenny72 who won the 4 ebooks from The New Homemaker!

And thank you to all my sponsors and those that stayed up with me through the night. You guys rock! We have raised $629 for Farm Aid.

I am proud of you.

Please check the sidebar under the blogathon info and see if you won something while you slept.

More on dough

After you have allowed the dough to double in size sprinkle your peel with corn meal. If you do not have a stone or brick oven, you will not need to do this. But you do need a baking stone, sprinkle the corn meal directly onto this.

Invert the colander over the stone and gently set the dough down. Carefully remove the linen or cheesecloth.

Pour 2 cups water into the preheat pot we placed in earlier. Place 3 slits onto the top of the dough, and slide into the oven. Bake for 25 minutes, turn and bake for another 10 minutes. Turn off oven and open the door, allow bread to sit in the oven for another 10 minutes


oh, and good morning!

letter R prize goes to

Mark!

Hey, the hat doesn't lie.

Keep or pass it on, up to you.

1 1/2 to make up your mind though, because I will be going straight to bed after this.

Dough part two

Two hours have passed, and your dough should be tripled in size. Turn it out onto a floured surface, and round it.


Flour a cheesecloth or linen and line a colander. Place rounded dough in, cover with foil and allow to double in size, 45 minutes.

In the meantime, place an empty pan onto the lower rack of your oven, and preheat the oven to 450F.

Squirrel

When I was a little girl, my family and I went to a family reunion. While there I fell in love with a homemade buffalo wing, ok wings, many many wings. I am surprised I didn't get sick. These things were great.

After awhile my Uncle comes over and asks how I am liking the food. I informed him that I loved it with a big BBQ sauce stained grin. he looks at me and says,

good, I love that squirrel meat just as much.

I stopped eating them right then. I never knew if he was teasing or not. I actually wouldn't doubt that it was squirrel.

I have never seen squirrel meat for sale, to be honest I never really looked for it. But it is there and people do eat it. Yet another local food for you.


R is for

Tell me a food stuff that starts with the letter R and a recipe to go with it. I will draw a name, and the winner will get a garden diary.


I wonder what goes good with Rhino.

Quail

Eat quail. It frolics in your yard.

oh, wait you can buy it and just about any game bird locally. No hunting required!




I think I might be a little tired.

1st sponsor drawing

And the sponsor winner of the Modern Homestead Cloth bag, goes to. . .

Marina!

She got lucky.

Hey and so can you. We still have more prizes to hand out, and there is plenty of time left to sponsor me.

Dough

Our sponge has sat for 5 hours now.

On top of this you will want to add all but 2 cups of the bread flour, and all the remaining ingredients. Use a wooden spoon to mix and build up the gluten, 5 minutes.

Work in the remaining flour before turning out onto a floured surface. Dough will be sticky, but here is where most people make their mistakes, do not add any more then 1/4 cup of extra flour, and do not kneed bread longer than required. As I said it will be sticky, just pat your hands in the 1/4 cup flour as needed. The dough will become silky after a few minutes. Knead your bread for a total of 5 minutes, before placing into a lightly greased bowl, cover and allow to triple in size, 2 hours.

Pork


Pork is the reason I am no longer a vegan. Yes I blame the pig. I was weak, I was pregnant. the restaurant served breakfast sausage.

Some counties will not allow you to raise pigs, due to pollution, pig pollution. Still you can find pork products at your local farm market. If not, always ask around and see who the vendors are.

There has always been a special place in my heart for breakfast sausage. Some one want to send me some, I am in the mood.

And the winner is. . .

Merry

Congrats! Email me with the address you want this sent to.



The woman that made this doesn't have a website, yet. But if you are interested in purchasing your own, please contact me and I will give you her email address.

So, what do you want to do next?

In 30 minutes I will be working on today's bread. Don't forget, I am looking for your breakfast or your days bread by the end of the blogathon for another drawing.

Ostrich

Now this is a meat that you can get just about anywhere. Definitely a local food.


It is lower in calories, cholesterol and fat than skinless chicken and turkey, while remaining high in iron and protein. Taste a little like beef.

Grab 4 steaks and sprinkle with

2 tbsp. Worcestershire sauce

¼ tsp. garlic salt

½ tsp. salt

¼ tsp. lemon pepper



grill like you would a KC Strip.



Sometimes you just got to try something once.



ok, it is 2 am. The winner of the bag will be announced in the next post.

I'm sending you away

The trainwreck diaries is playing music for me.

Go check it out.


Now for a little Q&A
How did you manage to kill your first chicken? Sloppily.... I got very angry at a rooster, it was attacking me. So I yelled at my husband to kill it that would be the short story. the long story can be found here, but be warned it is not for the weak stomached. Would you also butcher your own (larger) animal? Or would you prefer to find other friendly local farmers? I think we will butcher our own, but have discussed with a friend helping us for the first couple times. But this would be lambs, cattle will be sent to the local stock house for processing. We just don't have the room.

My computer is freaking out

Right after my last post my computer reset itself. It is old and having problems loading very quickly

hopefully that doesn't happen again.

Nopales

Nopales are a vegetale made from the young stem of a prickly pair. Native to Mexico, some green houses in the US are picking up on their popularity.

Nopales are very rich in insoluble and especially soluble dietary fiber. They are also rich in vitamins (like vitamin A, vitamin C, and vitamin K, riboflavin and vitamin B6) and minerals (like magnesium, potassium, and manganese, iron and copper).
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