Farmers cheese is super simple (I say very too much, super seems appropriate here). You can make it with both cow and goat, skim or whole, but not with pasteurized milk. But I do have a trick for those of you that can't get raw milk.
If using store bought milk, heat it to 75F and add 1 cup cultured buttermilk (from the store) and it will help if you add 1/2 tablet of rennet to every 1 gallon of milk.
If using goats milk, you might want to think about doing half goat half cow, as it takes up to 5 days for goats milk to sour enough.
What we are actually going to do is make cottage cheese, then do something a little different to make it farmers cheese. Here we go.
1 quart of milk will make 1 cup of cheese. You can use as much as you want since we are not adding any other ingredients to this besides some optional salting at the end, and that is to taste. Pour your milk into a iron kettle or pot, or even a stainless steel bowl. Do not use aluminum. This container will be used through out the process. Place you milk and container in an area that you use to allow your yeast breads to rise. Not too cold and not too hot. Leave it to clabber for a few hours to a few days, depending on the temperature and your good bacteria count. (and if you are using goats milk).
When the milk is set, it will be jelly like. The solids will have formed one large curd and will be floating on the whey. Using a long knife, cut the curd, creating squares that are 1/2 inch to 1 inch squared. Gently stir, you do not want to break up the curds more, merely keep them from clumping back together. Now you have to slowly heat up you curd on a stove.
The temperature at which you stop heating determines the type of cheese you will get. A low heat will get you a soft cottage cheese, 110F or less. For Farmers cheese we need to slowly get the temperature up to 120F. You need to take 30 minute to slowly get you curds up to the temperature. Increase your heat a little every 5 minutes. Hold it until it reaches you desired firmness. To test, pinch the curd, if it remains in a ball your done.
Drain your whey, reserve for your chickens. If the curd is very sour, go ahead and rinse it carefully in cold water. Press the cheese into a dish. it will keep for up to 10 days, if covered and refrigerated. Crumble on top of your pizza or into your salads.
Lilacs. Yes, you can eat the blossoms.
Just like my warning with the roses, don't just go picking any one's lilacs. You need to know what has been sprayed on them. Do not eat any of the green parts of a lilac please.
Lilacs are great if you use them as a simple syrup. Use my strawberry simple syrup recipe replacing the strawberries with lilac (strain flowers out before storing)
Lilac Sugar
Fill a pint canning jar 1/2 way with plain sugar. Sprinkle the lilac over the top, then cover with more sugar. The jar should be 2/3 of the way full. Sprinkle on more lilacs, then more sugar, leaving 1/2 inch head space. Place the lid on tightly, shake the jar and hide it away in a cool dark place. It is ready to use in 2-3 weeks. The longer it stands to more fragrant it becomes. Replace the sugar that you use, shake and store again. This is great for your baked desserts.
Lilac Muffins (makes 2 dozen)
2 cups lilac buds and blossoms (no green part of flower)
3 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
Rinse lilac buds in water and allow them soak. Beat eggs. Stir in oil, sugar and vanilla. Blend in the flour, baking soda and baking powder.
Pour excess water off lilacs. Add to the batter. Pour in prepared muffin tin. Bake at 325F for 30 to 40 minutes.
Lilac Jelly
4 cups lilac flowers
2 cups boiling water
steep flowers, by covering and
allowing to sit for 24 hours
For each 2 cups of liquid add
juice of one lemon,
1 pkg pectin
boil
add 1 cup sugar
allow to boil for 5 minutes
Place in 1/2 pint hot jelly jars and process in a hot water bath for 10 minutes.
I was asked about rosemary as well. Rosemary is indeed a very strong herb, use it sparingly in most recipes. I use rosemary with my meats, as Mrs. Fuzzy stated in her reply yesterday about Sage, rub the meat with it, then dispose of it. One of the great things you can also do with rosemary is make a bread.
Rosemary Bread
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary (less for taste and if using fresh)
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
For a bread machine, set this at white bread, and go. If not, mix together all the dry ingredients. Using a separate bowl, mix together the wet. Blend both bowls together, and turn out onto a lightly floured surface. Knead gently until the dough is silky smooth (5-10 minutes) do not over knead, and try not to add too much flour to the mix) Place in a grease bowl and cover with a damp cloth. Allow to rise until double in size, 2 hours. Punch down, and gently knead out air bubbles. Place into a greased pan and allow to rise again, 2 hours. Preheat oven to 350F and bake until golden brown on top and hollow sounding when you knock on it. Because ovens vary so much, check the bread after 40 minutes.
Kumquats are a wonderful fruit. I have an article about them over here, and it does include three recipes. (including making your own pectin)
Marmalade
3 cups chopped kumquats
1 cup water
6 1/2 cups sugar
1 pkg pectin
Prepare the kumquats, half the fruit and remove seeds, chop coarsely or slice thinly
Combine the chopped kumquats, with water, and pectin. Add the sugar and bring to a hard boil (cannot be stirred down). Boil for one minute. Pour into sterile jars and seal, process in a hot water bath for 5 minutes.
Glaze (for a pound cake)
3/4 cup sugar
3/4 cup water
1 cup chopped kumquats (pureed)
4 tbsp cornstarch
3 tbsp lemon Jello gelatin
Mix together the sugar, cornstarch, Jello and water. Cook over a medium heat until thickened. Stir in the chopped kumquats. Pour over a slice of pound garnish with whipped cream.
Kumquat Citrus Butter
1 1/2 tablespoons softened butter
4 de-seeded kumquats with rinds, minced until pulpy
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon minced fresh ginger
Salt and freshly ground black pepper, to taste
Combine all ingredients in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter.Store in an air tight container. (great on fish)
As for you Cygnus. You can use any browny recipe with your herb, just make sure you use real butter. Animal fat is the catalyst. Oh jeez, I just told on myself. (giggle) But of course most of you know about my naughty little past.
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Buy a membership or koozies to help!
Saturday, May 09, 2009
Friday, May 08, 2009
Don't Bogart that Herb, man.
I was asked about 3 specific herbs yesterday, here are a few things you can do with them.
Chive Butter
1 tablespoon butter
1 tablespoon sour cream
2 tablespoons chopped chives
Combine butter, sour cream and chives in microwave-safe bowl. Microwave on high 45 seconds, or until butter is melted. Drizzle onto hot rolls.
Lemon Chive tartar sauce
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons minced sweet gherkins
1 teaspoon finely grated lemon zest
in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well.
Salt and pepper to taste
Chive Dumplings makes about 20
2 1/2 cups flour
4 teaspoon baking powder
1/4 cup chives
3/4 teaspoon salt
1 cup milk
2 large eggs
In medium bowl, using a fork, mix together the flour, baking powder, chives and salt. In a small bowl, combine milk and eggs. Stir milk mixture into flour mixture just until blended. Bring your broth to a boil, (chicken is best) Drop in the dough 1 tablespoon at a time. Cover with lid and simmer 20 minutes.
Cheese Ball (no, really)
1 glass Old English cheese
1 glass blue cheese
1 (3 oz.) pkg. cream cheese
Chopped chives
1 tbsp. Worcestershire sauce
1/2 onion, grated fine for juice
Garlic salt to taste
Chopped nuts
Mix cheeses by hand add remaining of ingredients except nuts and mix well. Place in refrigerator until set. Roll into ball. Roll in chopped nuts, wrap in wax paper. Keep chilled.
Oregano-Garlic Vinaigrette
3 tablespoons dried oregano
2 garlic cloves, finely minced
1½ cups mild olive oil
½ cup red wine vinegar
Salt and freshly ground pepper to taste
Rub the oregano with your hands to warm it and release its oils or toast in a dry skillet for a minute or two. Whisk all the ingredients together.
Sage Tea
4 cups water
16 sage leaves, fresh or dried
1 Tbs. plus 1 tsp. sugar
Bring water to a boil. Add sage leaves and remove from heat. Let steep about 3 minutes, or longer for stronger tea. Strain and serve sweetened with sugar to taste.
Don't forget that your herbs can be dried and mixed in with toasted bread cubes to make stuffing later. Or use them to pre-make your dry ingredients for your canning recipes.
What's in now in Kansas? Clover
Red Clover Tea (you can use white as well)
1 cup red clover blossoms
2 tablespoons mint (spearmint or peppermint)
4 cups water
honey, to sweeten (or use sugar)
Inspect flowers and make sure there are no bugs. Also make sure the flowers have not been sprayed Bring the water to a boil. Remove from heat. Add clover blossoms and mint. Steep about 10 minutes. Strain. Add honey or sugar to taste
Clover Jelly
2 1/2 cups apple juice OR white wine
1 cup fresh rose petals or scented geranium flowers and leaves or clover blossoms
4 cups sugar
1/4 lemon juice
3 ounces of liquid pectin
Bring juice or wine to a boil and pour over petals. Cover and steep until
liquid has cooled, then strain out flowers leaving only liquid. Combine 2
cups of this flower infusion with sugar and lemon juice.
Bring to a boil over high heat and as soon as the sugar has dissolved, stir
in the pectin. Return to a rolling boil, stirring, and boiling for exactly 1
minute. Remove the jelly from the heat and skim off any foam
ALASKAN HONEY
2 1/2 c. water
18 blossoms fireweed
30 blossoms red clover
30 blossoms white clover
1/2 tsp. alum
10 c. sugar
Bring to boil. Stir for 10 minutes. Strain. Bring to a boil. Add sugar
and alum. Bring to a boil for 10 minutes
Clover Honey
10 cups white sugar
3 cups water
36 white clover blossoms
18 red clover blossoms
3 pink roses (the petals)
1 teaspoon alum
In a medium pot, bring sugar and water to a boil for 6-7 minutes. Stir in alum Remove from heat and add blossoms. Let stand for 20 minutes. Strain through a double layer of cheesecloth and bottle.
Chive Butter
1 tablespoon butter
1 tablespoon sour cream
2 tablespoons chopped chives
Combine butter, sour cream and chives in microwave-safe bowl. Microwave on high 45 seconds, or until butter is melted. Drizzle onto hot rolls.
Lemon Chive tartar sauce
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons minced sweet gherkins
1 teaspoon finely grated lemon zest
in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well.
Salt and pepper to taste
Chive Dumplings makes about 20
2 1/2 cups flour
4 teaspoon baking powder
1/4 cup chives
3/4 teaspoon salt
1 cup milk
2 large eggs
In medium bowl, using a fork, mix together the flour, baking powder, chives and salt. In a small bowl, combine milk and eggs. Stir milk mixture into flour mixture just until blended. Bring your broth to a boil, (chicken is best) Drop in the dough 1 tablespoon at a time. Cover with lid and simmer 20 minutes.
Cheese Ball (no, really)
1 glass Old English cheese
1 glass blue cheese
1 (3 oz.) pkg. cream cheese
Chopped chives
1 tbsp. Worcestershire sauce
1/2 onion, grated fine for juice
Garlic salt to taste
Chopped nuts
Mix cheeses by hand add remaining of ingredients except nuts and mix well. Place in refrigerator until set. Roll into ball. Roll in chopped nuts, wrap in wax paper. Keep chilled.
Oregano-Garlic Vinaigrette
3 tablespoons dried oregano
2 garlic cloves, finely minced
1½ cups mild olive oil
½ cup red wine vinegar
Salt and freshly ground pepper to taste
Rub the oregano with your hands to warm it and release its oils or toast in a dry skillet for a minute or two. Whisk all the ingredients together.
Sage Tea
4 cups water
16 sage leaves, fresh or dried
1 Tbs. plus 1 tsp. sugar
Bring water to a boil. Add sage leaves and remove from heat. Let steep about 3 minutes, or longer for stronger tea. Strain and serve sweetened with sugar to taste.
Don't forget that your herbs can be dried and mixed in with toasted bread cubes to make stuffing later. Or use them to pre-make your dry ingredients for your canning recipes.
What's in now in Kansas? Clover
Red Clover Tea (you can use white as well)
1 cup red clover blossoms
2 tablespoons mint (spearmint or peppermint)
4 cups water
honey, to sweeten (or use sugar)
Inspect flowers and make sure there are no bugs. Also make sure the flowers have not been sprayed Bring the water to a boil. Remove from heat. Add clover blossoms and mint. Steep about 10 minutes. Strain. Add honey or sugar to taste
Clover Jelly
2 1/2 cups apple juice OR white wine
1 cup fresh rose petals or scented geranium flowers and leaves or clover blossoms
4 cups sugar
1/4 lemon juice
3 ounces of liquid pectin
Bring juice or wine to a boil and pour over petals. Cover and steep until
liquid has cooled, then strain out flowers leaving only liquid. Combine 2
cups of this flower infusion with sugar and lemon juice.
Bring to a boil over high heat and as soon as the sugar has dissolved, stir
in the pectin. Return to a rolling boil, stirring, and boiling for exactly 1
minute. Remove the jelly from the heat and skim off any foam
ALASKAN HONEY
2 1/2 c. water
18 blossoms fireweed
30 blossoms red clover
30 blossoms white clover
1/2 tsp. alum
10 c. sugar
Bring to boil. Stir for 10 minutes. Strain. Bring to a boil. Add sugar
and alum. Bring to a boil for 10 minutes
Clover Honey
10 cups white sugar
3 cups water
36 white clover blossoms
18 red clover blossoms
3 pink roses (the petals)
1 teaspoon alum
In a medium pot, bring sugar and water to a boil for 6-7 minutes. Stir in alum Remove from heat and add blossoms. Let stand for 20 minutes. Strain through a double layer of cheesecloth and bottle.
Thursday, May 07, 2009
Attention PA, WA, TX, AL, KY, CT, CO Residents
The following was sent in an email.
USDA Announces Locations for Listening Sessions on NAIS
The USDA is holding seven listening sessions about the National Animal
Identification System (NAIS). The NAIS would impose severe hardships on
small farmers, and impact anyone who owns even one livestock or poultry
animal, even those raising animals for their own food or as pets. While
benefiting Big Ag's export market, NAIS could cripple small farmers
providing grass-fed meats, eggs, and dairy to local consumers.
Key Congressional leaders have called for a mandatory NAIS, and
Secretary Vilsack has indicated that he plans to push forward with some
sort of program soon. It's going to take a lot of people speaking up
loud and clear to keep a mandatory NAIS from being imposed on every
livestock owner in America! These listening sessions are a critical
opportunity to get media attention on NAIS and demonstrate the level of
opposition to the program.
Please go to these meetings! You can have an impact simply by being
there and showing that a lot of people are opposed to NAIS!
TAKE ACTION #1 - Go to the Meetings!
Start making your plans NOW to go to the listening session
nearest you, and spread the word!
May 14 - Harrisburg, PA
Pennsylvania Farm Show Complex and Expo Center
2300 N. Cameron St.
Map this Location
May 18 - Pasco, WA
Trac Center
6600 Burden Blvd.
Map this Location
May 20 - Austin, TX
Embassy Suites Hotel Austin Central
5901 N. IH-35
Map this Location
May 21- Birmingham, AL
Cahaba Grand Convention Center
3660 Grandview Parkway
Map this Location
May 22 - Louisville, KY
Crowne Plaza
Louisville Airport
830 Phillips Lane
Map this Location
May 27 - Storrs, CT
University of Connecticut, Storrs Campus
Bishop Center
One Bishop Circle
Map this Location
June 1 - Greeley, CO
TBD
We will let you know as soon as this information is available.
The meetings will be held from 9 a.m. to 4 p.m. each day.
* If you want to speak, plan a short statement (3-5 minutes). We
will send sample talking points in our next alert.
* You can also bring written comments. It's best to bring two
copies one to hand to USDA staff and one to keep so that you
have a record of what you submitted.
* The USDA coordinator has stated that the afternoon will consist
of facilitated sessions, where the attendees will be divided
into groups to develop solutions. Be prepared to politely
disagree with the facilitator. If they claim that a consensus
has been reached with an answer that you don't agree with, say
so!
REGISTRATION
If you want to speak in the morning or participate in the afternoon
sessions, you must register.
Pre-registration:
* Send an email to NAISSessions@aphis.usda.gov In the subject line
of the e-mail, indicate your name (or organization name) and the
location of the meeting you plan to attend. If you wish to
present public comments during one of the meetings, please
include your name (or organization name) and address in the body
of the message.
* Call 301-734-0799 to register by phone.
On-site registration: From 8 am - 9 am on the day of the meeting.
You can also check the USDA's website for more information.
TAKE ACTION #2 - Submit Written Comments
You can submit your comments via the Federal eRulemaking Portal
Although the USDA did not specify a deadline in its notice, a USDA
official has stated that the deadline is Monday, June 1.
We will provide sample comments in our next alert. If you want to
comment before then, you can get ideas from the sample comments posted
here.
USDA's Statement
In the Federal Register notice announcing the meetings, USDA
specifically asked for input on the topics listed below. These questions
will most likely form the basis for the facilitated sessions in the
afternoon of each listening session. Do not feel limited by these
questions in preparing your oral or written comments!
Cost. What are your concerns about the cost of the NAIS? What steps
would you suggest APHIS use to address cost?
Impact on small farmers. What are your concerns about the effect of the
NAIS on small farmers? What approaches would you suggest APHIS take to
address the potential impact on small farmers?
Privacy and confidentiality. What are your concerns regarding how the
NAIS will affect your operation's privacy and/or the confidentiality of
your operation? What steps or tactics would you suggest APHIS use to
address privacy and confidentiality issues?
Liability. What are your concerns about your operation's liability under the NAIS? What would you suggest APHIS consider to address liability
concerns?
Premises registration. Do you have any suggestions on how to make
premises registration, or the identification of farm or ranch locations,
easier for stakeholders? How should we address your concerns regarding
premises registration?
Animal identification. Do you have any suggestions on how to make animal
identification practical and useful to stakeholders while simultaneously
meeting the needs of animal health officials who must conduct disease
tracebacks?
Animal tracing. Do you have any suggestions on how to make the animal
tracing component practical, in particular the reporting of animal
movements to other premises, while meeting the needs of animal health
officials who must conduct disease tracebacks?
The USDA Federal Register notice is posted here.
USDA contact for more information: Dr. Adam Grow, Director, Surveillance
and Identification Programs, National Center for Animal Health Programs,VS, APHIS, 4700 River Road Unit 200, Riverdale, MD 20737; 301-734-3752.
For more information about NAIS, visit and support LibertyArk.net
USDA Announces Locations for Listening Sessions on NAIS
The USDA is holding seven listening sessions about the National Animal
Identification System (NAIS). The NAIS would impose severe hardships on
small farmers, and impact anyone who owns even one livestock or poultry
animal, even those raising animals for their own food or as pets. While
benefiting Big Ag's export market, NAIS could cripple small farmers
providing grass-fed meats, eggs, and dairy to local consumers.
Key Congressional leaders have called for a mandatory NAIS, and
Secretary Vilsack has indicated that he plans to push forward with some
sort of program soon. It's going to take a lot of people speaking up
loud and clear to keep a mandatory NAIS from being imposed on every
livestock owner in America! These listening sessions are a critical
opportunity to get media attention on NAIS and demonstrate the level of
opposition to the program.
Please go to these meetings! You can have an impact simply by being
there and showing that a lot of people are opposed to NAIS!
TAKE ACTION #1 - Go to the Meetings!
Start making your plans NOW to go to the listening session
nearest you, and spread the word!
May 14 - Harrisburg, PA
Pennsylvania Farm Show Complex and Expo Center
2300 N. Cameron St.
Map this Location
May 18 - Pasco, WA
Trac Center
6600 Burden Blvd.
Map this Location
May 20 - Austin, TX
Embassy Suites Hotel Austin Central
5901 N. IH-35
Map this Location
May 21- Birmingham, AL
Cahaba Grand Convention Center
3660 Grandview Parkway
Map this Location
May 22 - Louisville, KY
Crowne Plaza
Louisville Airport
830 Phillips Lane
Map this Location
May 27 - Storrs, CT
University of Connecticut, Storrs Campus
Bishop Center
One Bishop Circle
Map this Location
June 1 - Greeley, CO
TBD
We will let you know as soon as this information is available.
The meetings will be held from 9 a.m. to 4 p.m. each day.
* If you want to speak, plan a short statement (3-5 minutes). We
will send sample talking points in our next alert.
* You can also bring written comments. It's best to bring two
copies one to hand to USDA staff and one to keep so that you
have a record of what you submitted.
* The USDA coordinator has stated that the afternoon will consist
of facilitated sessions, where the attendees will be divided
into groups to develop solutions. Be prepared to politely
disagree with the facilitator. If they claim that a consensus
has been reached with an answer that you don't agree with, say
so!
REGISTRATION
If you want to speak in the morning or participate in the afternoon
sessions, you must register.
Pre-registration:
* Send an email to NAISSessions@aphis.usda.gov In the subject line
of the e-mail, indicate your name (or organization name) and the
location of the meeting you plan to attend. If you wish to
present public comments during one of the meetings, please
include your name (or organization name) and address in the body
of the message.
* Call 301-734-0799 to register by phone.
On-site registration: From 8 am - 9 am on the day of the meeting.
You can also check the USDA's website for more information.
TAKE ACTION #2 - Submit Written Comments
You can submit your comments via the Federal eRulemaking Portal
Although the USDA did not specify a deadline in its notice, a USDA
official has stated that the deadline is Monday, June 1.
We will provide sample comments in our next alert. If you want to
comment before then, you can get ideas from the sample comments posted
here.
USDA's Statement
In the Federal Register notice announcing the meetings, USDA
specifically asked for input on the topics listed below. These questions
will most likely form the basis for the facilitated sessions in the
afternoon of each listening session. Do not feel limited by these
questions in preparing your oral or written comments!
Cost. What are your concerns about the cost of the NAIS? What steps
would you suggest APHIS use to address cost?
Impact on small farmers. What are your concerns about the effect of the
NAIS on small farmers? What approaches would you suggest APHIS take to
address the potential impact on small farmers?
Privacy and confidentiality. What are your concerns regarding how the
NAIS will affect your operation's privacy and/or the confidentiality of
your operation? What steps or tactics would you suggest APHIS use to
address privacy and confidentiality issues?
Liability. What are your concerns about your operation's liability under the NAIS? What would you suggest APHIS consider to address liability
concerns?
Premises registration. Do you have any suggestions on how to make
premises registration, or the identification of farm or ranch locations,
easier for stakeholders? How should we address your concerns regarding
premises registration?
Animal identification. Do you have any suggestions on how to make animal
identification practical and useful to stakeholders while simultaneously
meeting the needs of animal health officials who must conduct disease
tracebacks?
Animal tracing. Do you have any suggestions on how to make the animal
tracing component practical, in particular the reporting of animal
movements to other premises, while meeting the needs of animal health
officials who must conduct disease tracebacks?
The USDA Federal Register notice is posted here.
USDA contact for more information: Dr. Adam Grow, Director, Surveillance
and Identification Programs, National Center for Animal Health Programs,VS, APHIS, 4700 River Road Unit 200, Riverdale, MD 20737; 301-734-3752.
For more information about NAIS, visit and support LibertyArk.net
Boring
I'm even boring myself lately.
Melissa came out yesterday. Surprised me. I actually like it when people come out in the middle of the day. Even though I have neighbors, most of them work away from home, and it can get a tad lonely out here. We chatted a bit about helping each other out. She needs a place to put a beef cow, I need. . . what do I need? Shall I get all existential on you all? Do you really want to get that personnel with me?
They are calling for rain later today. I am going to see if my good neighbor will come over with his tractor and dig up my garden. The tiller and tractor are still down. I have to get something, almost everything up, in. I need to plant some more stuff in doors. Why? Because I want to eliminate the chance of weeding them out, them getting flooded out, or never even sprouting. It is just something to make my gardening life easier.
Speaking of such, I have noticed that many of us are struggling. Our food preserves are dwindling, and money is scarce. I am right there with you all. I am lucky enough to still have a freezer full of pork. Last night we made home made pizza, the only ingredients that were store bought where the flour, salt, sugar, and baking soda for the dough. We made farmers cheese for the topping, ground up pork and seasoned it with herbs, and opened a canned jar of pizza sauce. It is possible to do a lot with a little. It might be a subject I should write more about.
So if you want, which I know that one of you was very vocal in wanting this, in the up coming weeks, as produce starts coming in, I will write on the various ways of using and preserving. And not just the typical items or food stuff. But the more odd and desperate. Since we all live in different climates, feel free to let me know what you have started bringing in that you need help with. It's why I am here.
Melissa came out yesterday. Surprised me. I actually like it when people come out in the middle of the day. Even though I have neighbors, most of them work away from home, and it can get a tad lonely out here. We chatted a bit about helping each other out. She needs a place to put a beef cow, I need. . . what do I need? Shall I get all existential on you all? Do you really want to get that personnel with me?
They are calling for rain later today. I am going to see if my good neighbor will come over with his tractor and dig up my garden. The tiller and tractor are still down. I have to get something, almost everything up, in. I need to plant some more stuff in doors. Why? Because I want to eliminate the chance of weeding them out, them getting flooded out, or never even sprouting. It is just something to make my gardening life easier.
Speaking of such, I have noticed that many of us are struggling. Our food preserves are dwindling, and money is scarce. I am right there with you all. I am lucky enough to still have a freezer full of pork. Last night we made home made pizza, the only ingredients that were store bought where the flour, salt, sugar, and baking soda for the dough. We made farmers cheese for the topping, ground up pork and seasoned it with herbs, and opened a canned jar of pizza sauce. It is possible to do a lot with a little. It might be a subject I should write more about.
So if you want, which I know that one of you was very vocal in wanting this, in the up coming weeks, as produce starts coming in, I will write on the various ways of using and preserving. And not just the typical items or food stuff. But the more odd and desperate. Since we all live in different climates, feel free to let me know what you have started bringing in that you need help with. It's why I am here.
Wednesday, May 06, 2009
Break out your decoder rings
I had a rather self interesting day yesterday. Not going to really share the details, but I thought you might find the mere fact that I had a self interesting day, interesting.
Large is now officially grounded for 2 weeks. He is pushing us very hard. We tried to show him the error of his ways, but being an hour late home, forcing me to retrieve him, after being late several other times, finally broke me. 2 WEEKS BOY! 2 WEEKS! Hermit Jim had a post about listening to your parents when you got older, and the behavior of Large has me wondering if they actually ever listen.
"We are not afraid to entrust the American people with unpleasent facts, foreign ideas, alien philosophies, and competitive values. For a nation that is afraid to let its people judge the truth and falsehood in an open market is a nation that is afraid of its people."
-- John F. Kennedy. Remarks made on the 20th anniversary of the Voice of America at H.E.W. Auditorium, February 26, 1962
Why the quote? Because I am talking about the Hate Crime bill and banned books over on the Kansas Preppers Network.
Yellow Grape
Roma
Super Sioux
Paprika
Rutgers
Habenero
Mortgage lifter
Amish Paste
Arkansas Traveler
Black Krim
Beef Steak
Told you to break out those decoder rings.
Actually the list is of tomatoes and peppers that I have growing in the closet, and should be ready to go outside next week.
It is still raining, I just need two days of sun and dry so I can get everything outside.
I am not on drugs, I am just frustrated. I waited all winter to do something, but haven't been able to. This would be spring fever.
Large is now officially grounded for 2 weeks. He is pushing us very hard. We tried to show him the error of his ways, but being an hour late home, forcing me to retrieve him, after being late several other times, finally broke me. 2 WEEKS BOY! 2 WEEKS! Hermit Jim had a post about listening to your parents when you got older, and the behavior of Large has me wondering if they actually ever listen.
"We are not afraid to entrust the American people with unpleasent facts, foreign ideas, alien philosophies, and competitive values. For a nation that is afraid to let its people judge the truth and falsehood in an open market is a nation that is afraid of its people."
-- John F. Kennedy. Remarks made on the 20th anniversary of the Voice of America at H.E.W. Auditorium, February 26, 1962
Why the quote? Because I am talking about the Hate Crime bill and banned books over on the Kansas Preppers Network.
Yellow Grape
Roma
Super Sioux
Paprika
Rutgers
Habenero
Mortgage lifter
Amish Paste
Arkansas Traveler
Black Krim
Beef Steak
Told you to break out those decoder rings.
Actually the list is of tomatoes and peppers that I have growing in the closet, and should be ready to go outside next week.
It is still raining, I just need two days of sun and dry so I can get everything outside.
I am not on drugs, I am just frustrated. I waited all winter to do something, but haven't been able to. This would be spring fever.
Tuesday, May 05, 2009
For my 2nd Amendment Loving Friends
There is an interesting post on Domestic Terrorists about this new Anti-Gun Treaty that our government is pushing for. Benjamin Franklin makes a great argument in his post, actually taking you through our Rights and what Rights this treaty violates.
And Right is Home
Both the tractor and rototiller are out of commission as of this morning. The belt broke on the tiller, while gas isn't getting through on the tractor. Husband wasn't having a good day yesterday, and stopped work on the tractor before he started yelling. He went and worked on a motorcycle. And even that didn't seem to improve his day.
We went over to get hay, the man offered a barter for the remaining hay. Husband fixes his tractor and the few bales left were ours. I left to go to a Parent Teachers conference, and when I returned, my husband and the hay man now have a deal. Husband will help him work the fields for a very good hourly wage. My husband will be very tired, but he accepted the deal.
I have a feeling we will not be able to plant next week. The weather seems to be staying rather cool, too cool to put out tender seedlings that thrive in heat. If it is like last summer, many plants will not produce and those that do will do so poorly. I actually had to turn the heater on this morning. Not normal, usually we are feeling 80F by now.
Sammy is an interesting character. She bit me. Not too hard, but enough. I checked and made sure everything was ok with her saddle, as she bit me as I was trying to mount. I tighten some things up and managed to get on her. She is super curious. When we walk she looks around, and stares. It looks like we are walking sideways the way her head turns to look. We would not have passed a sobriety test, the way she swerves. At one point I had to use my mom voice, and she snapped back to attention. I also discovered that she is spooky with cars. But not so bad that anyone will get hurt.
I am itching to get things done, to do new projects. I am hesitant to start anything here, but it is too wet to make it to the farmstead. Maybe this weekend t will be dry, and then I will have something interesting to talk about.
We went over to get hay, the man offered a barter for the remaining hay. Husband fixes his tractor and the few bales left were ours. I left to go to a Parent Teachers conference, and when I returned, my husband and the hay man now have a deal. Husband will help him work the fields for a very good hourly wage. My husband will be very tired, but he accepted the deal.
I have a feeling we will not be able to plant next week. The weather seems to be staying rather cool, too cool to put out tender seedlings that thrive in heat. If it is like last summer, many plants will not produce and those that do will do so poorly. I actually had to turn the heater on this morning. Not normal, usually we are feeling 80F by now.
Sammy is an interesting character. She bit me. Not too hard, but enough. I checked and made sure everything was ok with her saddle, as she bit me as I was trying to mount. I tighten some things up and managed to get on her. She is super curious. When we walk she looks around, and stares. It looks like we are walking sideways the way her head turns to look. We would not have passed a sobriety test, the way she swerves. At one point I had to use my mom voice, and she snapped back to attention. I also discovered that she is spooky with cars. But not so bad that anyone will get hurt.
I am itching to get things done, to do new projects. I am hesitant to start anything here, but it is too wet to make it to the farmstead. Maybe this weekend t will be dry, and then I will have something interesting to talk about.
Monday, May 04, 2009
A Very Full Weekend
Friday we went to the zoo with Small's pre-K class. It was storming, and we had hoped that it would pass after the educational program that was held inside at the zoo. They read a book about a lion and how many different animals he could scare and then they got to touch a lion's skull, a wort hog's skull, a gazelle horn (she called it a horn not antler) rhino skin, lion's mane, and something else that I can't remember. Then we were free to roam around the zoo. The storm hadn't passed.
Most of the families headed to the children's zoo, but since we have most of the animals in the petting zoo, we decided to head straight to the lizard house.
Small loved it
For a long time we had the zoo to ourselves, then other schools started showing up and spoiled it. The rain cleared, but we were no longer having fun. My husband was elbowed in the crotch, and the child yelled at him like it was his fault. We were pushed aside by parents and kids, and the disrespect that the majority of these people were showing was really getting under our skins. We saw most of the animals by then any way, so we left before our entire day was ruined.
Small has declared that his favorite animal is now the rhino. Why? Because he sprayed all the rude people that pushed in front of Small so he couldn't see. (yes, sprayed ha!)
The three of us spent the rest of the day cuddled up on the couch watching movies until the two older boys came home.
We were told to expect severe showers all day on Saturday. That didn't happen. Because of the threat, I didn't do too many outside chores, and spent the day with the house opened up and working inside.
Sunday, I was busy trying to finish up the inside chores, when our buddy Hooter showed up early. We were very surprised to see him. He was visibly upset, and said he hadn't gone to sleep yet. He tends to be a night owl, as he is a single man and likes to drink. He was sober. We didn't press him for any info, and took him out to see Courage and he hand fed the Dexter's. We found out later what had happened. I do adore him, I just wish the other females in his life could see what I see in him. He is so worthy of being loved.
Hooter left and I went back to chores. My brother shows up. We had a few beers and did some outside work. He really enjoys working outside here.
I finally rode Sammy. I have heard horror stories about her, and was expecting to get thrown. Instead she walked with a steady gait, much smoother than Sunny. She responded well to commands. I no longer have a fear of riding her, and will gleefully do so everyday. I took her out to the cows, where Mama and Eddie knew what was up. The calves however hadn't a clue. Urth thought it was play time, and would run up, kicking her heels and bucking "catch me catch me!" Sammy did well once she figure out what I wanted from her.
My brother also got to ride her. It was his first time ever on a horse. He declared that he loved it. He was stiff and unsure, but I think after a few more times, he will be comfortable and be able to enjoy it more.
I milked Murrial! yep you read that correctly. Yesterday we separated out Courage and easily milked Murrial. She got right into the stanchion, but she didn't relax enough for us to efficiently milk her. We only got a quart and 1/2 a half pint. She is so much easier to milk than the Dexters. I was worried because my hands start to hurt while milking the Dexters, and if I can't milk out 1 gallon, how on earth will I milk out 3-6? But she takes little effort to draw from, and once she excepts me as a calf, and relaxes more, I foresee a comfortable milking relationship.
Most of the families headed to the children's zoo, but since we have most of the animals in the petting zoo, we decided to head straight to the lizard house.
Small loved it
For a long time we had the zoo to ourselves, then other schools started showing up and spoiled it. The rain cleared, but we were no longer having fun. My husband was elbowed in the crotch, and the child yelled at him like it was his fault. We were pushed aside by parents and kids, and the disrespect that the majority of these people were showing was really getting under our skins. We saw most of the animals by then any way, so we left before our entire day was ruined.
Small has declared that his favorite animal is now the rhino. Why? Because he sprayed all the rude people that pushed in front of Small so he couldn't see. (yes, sprayed ha!)
The three of us spent the rest of the day cuddled up on the couch watching movies until the two older boys came home.
We were told to expect severe showers all day on Saturday. That didn't happen. Because of the threat, I didn't do too many outside chores, and spent the day with the house opened up and working inside.
Sunday, I was busy trying to finish up the inside chores, when our buddy Hooter showed up early. We were very surprised to see him. He was visibly upset, and said he hadn't gone to sleep yet. He tends to be a night owl, as he is a single man and likes to drink. He was sober. We didn't press him for any info, and took him out to see Courage and he hand fed the Dexter's. We found out later what had happened. I do adore him, I just wish the other females in his life could see what I see in him. He is so worthy of being loved.
Hooter left and I went back to chores. My brother shows up. We had a few beers and did some outside work. He really enjoys working outside here.
I finally rode Sammy. I have heard horror stories about her, and was expecting to get thrown. Instead she walked with a steady gait, much smoother than Sunny. She responded well to commands. I no longer have a fear of riding her, and will gleefully do so everyday. I took her out to the cows, where Mama and Eddie knew what was up. The calves however hadn't a clue. Urth thought it was play time, and would run up, kicking her heels and bucking "catch me catch me!" Sammy did well once she figure out what I wanted from her.
My brother also got to ride her. It was his first time ever on a horse. He declared that he loved it. He was stiff and unsure, but I think after a few more times, he will be comfortable and be able to enjoy it more.
I milked Murrial! yep you read that correctly. Yesterday we separated out Courage and easily milked Murrial. She got right into the stanchion, but she didn't relax enough for us to efficiently milk her. We only got a quart and 1/2 a half pint. She is so much easier to milk than the Dexters. I was worried because my hands start to hurt while milking the Dexters, and if I can't milk out 1 gallon, how on earth will I milk out 3-6? But she takes little effort to draw from, and once she excepts me as a calf, and relaxes more, I foresee a comfortable milking relationship.
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