Weekend meal prep:
1) Left: Korean BBW Beef: http://allrecipes.com/recipe/96698/kalbi-korean-bbq-short-ribs
2) Top: Pepper Steak: http://allrecipes.com/recipe/23567/slow-cooker-pepper-steak/
3) Middle bottom: Slow Cooker Jambalaya: http://allrecipes.com/recipe/245096/simple-slow-cooker-jambalaya/
4) Right: Cabbage Rolls: http://allrecipes.com/recipe/20045/cabbage-rolls-ii/
Well it’s been awhile since I’ve posted with our little farm update. We officially started a rabbitry, and the kids joined the rabbit program in 4H. Since December we’ve been to two 4H rabbit shows, bought 4 beautiful pedigreed rabbits, and rescued/found homes for a bunch more. Our show rabbits are “in the family way” and we are expecting kits next month.
We still have 3 rescues with us – one mutt, one 15lb Flemish, and one previously emciated Angora we are trying to bring back to his former glory. We have 8 rabbits right now! More info about what we are up to to can be found here: http://singingsparrowrabbitry.weebly.com/
Some of you know that both of my boys are Autistic. It presents differently for each kid, and this is true of all kids with Autism: no two people experience Autism in the exact same way. There’s a saying in the Autism community “If you’ve met one person with Autism, you’ve met one person with Autism”. That kid in your kid’s class isn’t Autistic the same way that the kid down the street is or the kid from swim class. It’s not like other “disorders” – there’s of course diagnostic criteria, but what that looks like in everyday life is different for every single person, and it changes day to day.
This makes it harder for people who are unfamiliar with it to be understanding- they always say the wrong thing. They compare your kid to another kid they know with Autism. They say something judge mental about your kid’s terrible behavior not understanding where that behavior comes from and make inaccurate assumptions. They say things like “He seems fine, everyone has a label these days”- which undermines how hard things might be on any given day, or maybe today his disability is a little more invisible than it was yesterday (he’s not hand flapping today but yesterday people would have stared at him in public). They say “But he seems so smart”, as if intelligence was dichotomous with Autism. They will ask you if you’re “done having children then”, because you clearly should not be bringing more people into the assumed train wreck that is your life.
This makes it very isolating for families parenting children with Autism (or Autistic children, depending on what side of the person-first-or-not language debate fence you fall on). I say with regularity the problem is not that my child is Autistic, the problem is that my child has to interact in a neurotypical world. For me the hardest part of parenting my neurodiverse kids, most of the time, has everything to do with how to teach a square peg how to try and mold himself into a round hole. It’s painful to watch, but every time they get a little closer we have to cheer because we know that the world will not change for them, and got a little easier to engage with.
Today I am thankful for my village of parents raising exceptional kids, because they create small safe spaces for our family in addition to their own just by existing. I am thankful for my friends raising neurotypical kids who I know are are on my side because they listen and learn. I am thankful for my kids, for what they have been able to teach me about perseverance in the face of what I know if feels like a mountain.
Be understanding, be kind, be inclusive.
Rabbits number 6 and 7 were deliberate purchases (not the usual rescue mission). The kids needed a dwarf breed to be able to show and handle, and our rabbits are just too big. Meet Cocoa and Sunshine- purebred Polish with pedigree.
The Wednesday rescues will hopefully find families after mom has her litter and weans – I’m hoping to take us back down to 5.
Baby was quickly adopted! We were up to six rabbits there for a few hours. Now we just wait for mom to have babies and find a home for dad (and later babies).
Exploring their new home.
Wrap ~4 small seeds in the soil mix, roll, and let dry. Seed bombs can be dropped and left to grow anywhere you’d like to see wild flowers grow. Wrap and give to gardeners.
- Seed bomb soil/clay mix (you can make your own mix. It I’m lazy) https://www.amazon.com/dp/B00H138SAI/ref=cm_sw_r_cp_api_7bpmyb9RZDKQC
- Wildflower seeds to attract pollinators but you can use any seeds really
Picture of them gift wrapped to follow after they dry 🙂
I know, it rhymes, but don’t do it.
I had high hopes of sending bacon jam as a Christmas gift to friends out of state. Since the only safe way to can meat products is pressure canning, I went ahead and tried it. Learn from my failure – don’t pressure can bacon jam. My pre-canned bacon jam was sweet and savory and delicious, and my post canned jam was cheewy and tough and awful. And NO under any circumstance should you water bath can – yes your jar will seal but it will not be safe to eat.
First jam at the new house!
Blueberry peach jam
– Equal parts blueberry and overripe peaches, blend/mash.
– measure fruit mixture and add equal parts sugar (i.e.: 4 cups of fruit needs 4 cups of sugar)
– add 1.5 tbsp of pectin per 1 1/3 cups fruit (so 6 tbsp for 4 cups of fruit)
– add all to pot. Once it reaches a rolling boil set timer for 5 minutes. To test of your jam is ready to can, drop a small spoonful on a cold plate. If it sets, so will your jam. If it runs down the place when tilted it needs more boiling time.
– add to jars to process or freeze.
Here’s a great PDF comparing breeds of chickens by size, cold hardyness, egg laying, etc.
Click link (above) for full PDF
Mix ingredients below and press lightly into an oven safe dish:
- 6 apples, peeled and chopped
- 1 tbsp flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
In a clean bowl mix together, then add to the apple mix as a topping:
- 1/2 cup melted butter
- 1 cup flour
- 1 cup quick cook oats
- 1 cup brown sugar
- 2 tsp cinnamon
Bake at 350 for ~40 mins
I had this dish at a vow renewal reception and had to make it at home. Hope my brood will eat it!
- 8-12 boness/skinless chicken thighs
- 1/2 cup flour (for dredging)
- 1 yellow onion, chopped
- 2 packs fresh mushrooms, sliced
- 2/3rd cup marsala cooking wine
- 2/3rd cup heavy cream
- 1/4 cup milk
- 1 can artichoke hearts, chopped
Dry boneless/skinless chicken thighs in a paper towel, and drudge (coat) in flour. Saute chicken in a bit of olive oil until cooked, turning once. In a clean pan mix chopped onions and sliced mushrooms with salt and pepper. Add chopped artichike hearts. Once cooked add marsala wine and let simmer for ~2 minutes. Add cream and milk and simmer until thick. Pour over cooked chicken, warm in the oven if needed, and servce with mashed potatoes (or rice or pasta or whatnot).
I love this. 🙂
I’m home with sick kiddos and have time to make dinner before noon (I try and do this as much as possible – I’m usually too tired to cook something awesome by 4:30/5).
I’m going to use my breadmaker for the baguettes: allrecipes.comfrench-baguettes
And this recipe I’m going to try for the meatballs:
- 2 pounds ground beef
- 1.5 cups bread crumbs
- 2 tsp oregano
- 2 tsp dried basil
- 1 tbsp crushed garlic
- 3 tablespoons dried parsley
- 1/4 cup parmesan cheese
- 2 eggs
- Salt and pepper to taste
Shape mix into meatball sized balls, bake @350 for ~22 mins. Place meatballs inside sliced & lightly toasted baguette and top with tomato sauce and shredded mozarella cheese and a sprinkle of parm.
Quiches are a fantastic breakfast or pot luck dish, and are super versitle. Your base is really just the milk, eggs, and cheese and the rest can be adjusted. You can swap broccoli for spinach, leave out meat for a vegetarian dish, or add or remove meats (bacon is great for a breakfast quiche).
For one quiche:
- 4 eggs
- 1 cup milk
- 1/4 cup chopped onion
- 1 cup shredded cheese (Mexican is best)
- 1-1.5 cups cooked rough cut broccoli (use 1 cup of adding meat)
- Salt and pepper to taste
- A sprinkle of granulate garlic (optional)
- 1/2 cup chopped ham or bacon bit (optional)
- Pie shell
Mix all and bake at 350 for 30-35 mins
Out they come.
This is my favorite bread maker recipe, but there’s no reason you couldn’t hand make it either. Its a great recipe for rolls or make a whole loaf!
- 2 & 1/4 tsp dry active yeast
- 1 cup warm water
- 2 tbsp sugar
- 1 tbsp chopped fresh rosemary
- 3 cups flour
- 4 tbsp melted butter
- 1 tsp salt
If you are making rolls: divide the dough, roll into balls, coat with olive oil, sprinkle with coarse sea salt, and let rise for 20ish minutes depending on how big your balls are (yes I know I said that).
Bake rolls @350 for 18 mins.
This recipe fits nicely in a pint jar (its hard to scale next to a watermelon, but it is a pint and not a jam jar).
- 2/3 cup old fasioned cut oats
- 2/3 cup milk (any kind)
- 1/3 cup yogurt
- Top with crushed fruit
Add all ingredients to a pint jar, screw on the lid, and shake shake shake! Refrigerate overnight and eat in the morning (or take to work).
The biggest kid goes through phases of foods that are consumed in mass quantities. Right now it’s granola, so let’s make some!
Here is the recipe I use:
- 2 cups old fasioned oats
- 1 cup shredded coconut
- 1/2 cup flax seed
- 1/2 cup sliced almonds
- 1/2 cup pepitas (the inside bits from pumpkin seeds)
- 1/2 cup raisins
- 1/2 cup cranberries
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup honey
- 1/3 cup water
Mix your dry ingredients
Boil your sugar mix (mine boiled over. Oops. Also its hot…)
Mix your boiled sugar with your oaty goodness
Press into a baking sheet (I used parchment paper to avoid getting my hands sticky)
Bake @ 325 for 20 mins, then break apart.
With 6 laying hens I figured they would like more than one nesting box. I brought home two more and they refused to used them. I read online about tricking them with cermaic eggs so I picked up two. My Rhode Island decided she would use the new box after seeing the decoys in there, but one of my ladies isn’t tricked and kicks out as many eggs as she can out of the new box.
Results? Every morning Rhode Island’s plus one or both ceramic eggs is outside the new nest box, and the other 5 eggs are in the old one.
Fake egg set up…
UPDATE: our landscaper came over and it turns out they are just ants. A few hours later we saw a pileated woodpecker going nuts on the tree. I feel way better about a woodpecker and a colony of ants (that were actively getting eaten) than I do about termites.
Pic credit to Wikipedia (I couldn’t get close enough and I wanted it to keep eating the ants!)
I found this great article on sprouting seeds for chickens. “You get your grains or sprouts, soak them in water for the first day, and then rinse them out twice a day until they sprout to the desired length you want.” Sounds easy! 2 tablespoons in a quart jar and off you go. http://www.naturallyloriel.com/growing-sprouts-as-treats-for-chickens/
I ordered 1lb of clover seeds from Amazon: 1lb of Clover Seeds
This is a slower process than I thought it would be…maybe I’m doing it wrong.
2 weeks later, they’re still not quite ready. I’m starting to think that these may not be worth the effort, given that they have to be rinsed out a few times a day…
Ok. I gave them another week and gave up and fed them the girls. They liked them, but they didn’t go nuts for them either. I might as well make another batch, but this took longer and was more work tham I wanted.
I don’t know how to even start with this one. This tree was fine a few days ago and I went out into our wooded area and found this. I sprayed the crap out of them and killed most of them off but I expect I need to do something more extensive like have a service come in. I’m hoping the tree will be OK…
Harold and Daisy are now 18 days old, and are pretty much poop factories. They eat, poop, swim, sleep, and eat and poop even more. I can’t believe how quickly ducklings grow, it’s no wonder they eat do much! I cannot wait to get them out of my garage and into the outdoor brooder. They aren’t quite ready though and really need some feathers, so another week or two in the garage it is.
Meat loaves are easy to make and freeze really well – you might as well make a few at a time. To make 4 meat loaves:
- 4 lbs ground beef
- 4 eggs
- 4lbs ground pork
- 1 white onion, chopped
- 2 sticks of celery, finely chopped
- 4 tbsp crushed garlic
- 4 tbsp Worcester sauce
- 1/2 cup ketchup (or more if preferred)
- Salt and pepper to taste
- 1 cup quick cook oats
Sometimes I use frozen chopped onions which don’t need to be cooked before hand. If you’re using fresh onions and celery, sauté them in butter for a few minutes to soften them first.
My stand mixer can only handle 4 pounds of meat in a time, so I make it in two batches. Blend all of your ingredients and divide into 4 equal parts. I like to freeze mine in my loaf pan shape so I don’t have to sacrifice my loaf pan to the freezer, but I can still cook the meat loaf in it when I’m ready to.
Each meatloaf will be about 2 lbs and will easily feed 2 adults and 3-4 kids (depending on age).
Well, the consensus is that these 2 fruit trees are indeed pears! Those cedars on the left block their sunshine and are are between our forest and our back yard. After inspection our landscaper let us know that some of the cedars are dead inside and are really at the end of their life span. So? Let’s take em out! Then we can see our forest, the fruit trees get sunshine, and dying trees are dealt with now.
We are also having the brush chipped and spread through the forest to help cover what will be mud otherwise.
About 2 years ago we were surprised with a litter of babies from our two “female” rabbits. I came across these photos today and it reminded me of how much I loved having all those little babies! I would totally breed rabbits if I could, but really with so many in shelters and being dumped in neighborhoods the only ethical market for them is the meat market, which I don’t really have the heart for. Instead I’ll just look at pictures and smile.
I’m always surprised by how many people we know that “don’t cook”. I ask them what they eat, and its generally pre-packaged fresh foods, take out, or frozen meals. Convenience foods are, well, convenient! We have some with regularity, particularly foods like pot stickers, spring rolls, Trader Joe’s frozen dinners if its just for me (love the Indian food!). While I do make bread sometimes, I don’t make all of our bread. We love store bought sushi from the sushi counters at the grocery store, and every now and then I do buy one of those non-free-range $5 Costco rotisserie chickens when I’m “low on spoons”. My point here is that what’s below is my ideal and not my 100%, and there can be a happy medium between the two.
Here’s why I teach my kids to cook
Give them the gift of a “Family Favorite”. Prepackaged foods are often (though not always) more expensive than making it yourself, have more preservatives, and frankly lacks the personalization of a favorite meal. Think about your favorite meal or treat a family member makes. Your mother’s chocolate coconut cookies or lemon meringue pie? Is it your grandmother’s potato salad? Your aunt’s green bean casserole? Your mother in-law’s scalloped potatoes with ham? None of these can be bought in-store (and they wouldn’t taste the same even if you could), but you can make these things yourself and pass them down to your kids. Teach your kids to to make their great grandmother’s chicken soup recipe, and one day they might be teaching their own kids to do the same.
Teach them where food comes from. When my littles were littler, I had a mom friend who lied to her kiddo about what chicken was made of. She couldn’t bear to tell him that chickens were made of chicken, or that pork was made from pigs. He knew these animals from petting zoos and picture books, and (understandably) was appalled at the idea of eating them. I strongly believe in giving kids autonomy over their bodies (this is a whole other post), but essentially it comes down to respecting the choices they make for their own bodies (health issues are an exception, they don’t get to decide if they get shots or take necessary medication). I do want them to understand where food comes from – that chickens are chickens, that pork is pigs, and beef is cows. If they decide even from a young age that they have moral objections to that, I’m ok with it, but I don’t want them to hit 10 years old and say “What do you mean this is a dead animal! Gross! Why didn’t you tell me!”. And if they do choose to eat differently from our family we can talk about why, what it means to them, and what we need to do as a family to make sure everyone gets the nutrition they need.
Teach them connection to food. I want them to understand how vital it is not to waste food because its a huge expenditure of energy, life, and money. I want them to know that something grew and lived and died to nourish them. That baby chicks turn into chickens, and they will die if we want to eat them. That amazing steak is most definitely a piece of a cow. I want them to know that it takes a farmer working hard to work their orchards, that the tree took a whole season to grow an apple, that the farmhands worked their asses off to pick those apples, that there’s a truck driver taking them to store, store workers setting them out, and checkers helping us pay for the apple. I could list a hundred different people that all came together to get that apple on the table, the steak to our freezer, or that bread to our pantry. They also need to know that it all costs money – that (in our family) dad goes to work every day to pay for it and mom has to buy and prepare it.
Gardening with your kids (and raising chickens if you can), especially with the little ones, is a great way to connect them to food. Buying seeds, planting them, watering them, and harvesting them helps them understand how things grow, but also that all food came from somewhere – it did not magically appear on the grocery store shelf. The first time I held a warm egg that came out of one of our hens I was absolutely grossed out, but it was a wonderful reminder that living beings grow these eggs.
Teach them what’s in food. Cooking with your kids teaches them what goes into food, and also shows them that what we make at home is different than what you read on the food label from store bought prepared meals. The “hard to read” ingredients aren’t in home-made meals. Why? The answer isn’t always inherently terrible, but at least they will know the difference.
I’m sure I’ll think about this post more with time and update it regularly, but for now the littlest is harassing me to go to, of all places, the grocery store.
In the mean time, here is a recipe for banana chocolate chip muffins. Its the same recipe I used with my mother growing up for banana bread (probably out of the Joy of Cooking book), and now make with my own daughter (plus the addition of chocolate chips).
- 3 ripe bananas, mashed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup soft butter
- 1.5 cups flour
- 1 egg
- 1 cup sugar (or less if you like a lot of chocolate chips)
- as many milk chocolate chips (not semi sweet) as little hands decide to dump in before I stop them.
There’s probably an order it should be added in, but honestly we just dump everything into the stand mixer and let it go. Put into muffin tins and bake at 350 for 22 mins.
We’re down a duckling. 😦 Brownie (the runt) who grew in eggs thought too old to hatch, grew stunted with a too large air sac, pipped on the wrong side through a vein, and had to be nursed to health with pedialyte. She survived all that. I cut a hole in a oj container so they could dip their faces in but not climb into the water and poop in it (a recommended way to keep their water clean) and she forced her way into the box and her sister behind her. Without the heat lamp and being so small she didnt make it. Unfortunately today was the day I moved them into the garage as a break from obsessing over them in the downstairs bathroom, so I didnt see her for a few hours and that was all it took. I’m not usually upset when chicks die- they arent very hardy, but we couldnt believe she survived after all that- and then to die by accident. A painful lesson to learn in duck husbandry.
It’s done! I finally built the coop I’ve been trying to get around to making for the last year and a half. I spent $100 making it, which I think is pretty damn good. The loft bed (frame) was something we were given freely, as was the plastic roofing, old window, and some of the wood.
– $55 of it was on paint, I needed exterior paint and I wanted just the right colors.
-$10 on hinges
– $25 on wood/trim
– $10 on a tarp and paintbrush
And the pullets gets the big girl’s old set up (red). Doors stay closed until they are old enough to hold their old in the pecking order though (another month or two). It’s low to the ground because I had to fit it in my van and had to cut off the legs! I was going to put it on cinder blocks, since the chicks are locked in there doesn’t really matter.
A great visual guide to plant issues from Safer Brand: http://www.saferbrand.com/blog/plants-turning-yellow
The runt survived the night and seems to be doing well! She was named Brownie (because she is brown, and we all like brownies). Daisy and Harold snuggle up with her and the 3 are freakin adorable. They only get short swims right now since they dont have a mom to give them her oils that help waterproof them. Watch your babies in the pool!
Haven’t picked a name yet. The little kids are I are sick, and the one remaining kiddo to pick a name is in bed with a fever. I’m not 100% sure she will survive but I sure hope so. She had her head tucked under her wing and is sleeping. I gave her some Pedialyte (didn’t have nutri-drench on hand) and that seems to have helped some. I’m hoping tomorrow we wake up to an energetic chick.
So I’m feeling like a smarty pants this morning. All along one of the eggs has had a giant air sac while the other two have been normal. I told my husband I bet that one wouldn’t be able to turn property since it has so little space in there. It pipped somewhere between 11:30pm and 6:30am (today is day 30, theyre supposed to hatch on day 28) and it pipped away from the air sac against the ground. It was still alive but the pip didn’t push through the membrane which was tan (dried out, which is bad), so I made it a small breathing hole. It seems smaller than the other one – not sure how this will go, but I expect I will be helping it out when it’s ready but understand fully it might not make it. I re-moisened the wet paper towels in the incubator and around the new hole and put her back in right side up. She took a few quick and deep breaths as soon as I make the hole and is now breathing normally – I expect she was short on air.
Let me just say that hatching duck eggs is a painful lesson in patience. I ordered eggs online, they got lost in the mail, only 3/6 grew, and now they are late hatching. I’ve spend today and yesterday researching what’s supposed to happen and when, and what to do when it doesn’t happen.
I have 3 eggs
Egg 1) externally pipped (they make a little air hole) last night around 6:30pm and by tonight at 5:30 had done nothing. Ducks are slow. They are not chickens. I was sure it was dead anyway, and made its pip bigger to see if it was malpositioned. Nope! It’s just slow. It’s still in there, but the membrane has some visible veining which means it’s not ready to come out yet (thing of the inside layer against the shell as a giant placenta). It has to absorb everything from that veining, and it’s egg yoke (I cant see that) before it’s ready. I wasn’t patient.
Egg 2) externally pipped this morning, nothing since. This is normal, I’m leaving it alone.
Egg 3) I’m 85% sure it internally pipped (broke through the membrane into the air sac, but did not break through the egg). The video I posted yesterday has an internal pip. By day 29 this duckling should have externally pipped.
Lesson: ducks are hella slow. If you help you can kill them, and if you do nothing they can die on their own. Do a TON of research either way, and stock up on chamomile tea and Xanax when you order eggs to incubate.
Tomorrow is day 30. Fingers crossed for THREE hatched, healthy, chicks tomorrow.
Anyway – off topic, but I adore this piano version of Feist’s “Intution”. I play piano, and if I had nuts I would give my left one for the sheet music of this cover.
Soon! Turn up the volume and you can hear the “tap tap tap” of its beak against the shell 🙂
It’s not my fault. I’m putting 100% of the blame on the feed store for carrying breeds I don’t have. 😉
Also, the ducks should hatch tomorrow. We should have 3, but not all 3 are garunteed to hatch or survive. Ducks need other birds – it would be very hard on a lonely single on duckling. Although you I do have 5 other chicks, but they’re too big. I have 14 chickens now…
2x light brahmas (fuzzy feet!)
The original be looked a lot like this.
Now it looks like this. The bed support will be the floor (need to add some plywood over the slats to the bottom and make it water resistant). It of course needs a door and a roof and a ton of paint! I cant decide on the color yet, but either blue or red. I’ll likely put the duck house underneath it.
My kids love camping. We do not. We love our kids. We’re going camping.
Last year we went to Deception Pass for a single night, and it was gorgeous. The tide goes out and it’s a wonderland of crabs, seastars, fish, seaweed, and sand. This year we will do it again – just one night- and hope it goes well.
We are also going to Fort Flagler late in the summer, assuming we don’t crash and burn after the first trip. I booked TWO nights. In a row. For camping. We will see what happens. There’s a beach and a fort to explore, we might be ok. 🙂
(not my pics)
Well, not much to take photos or videos of these days – my candler isn’t showing much detail now that the ducklings are big enough to be crammed in their eggs, but I can see movement here and there. Tomorrow is the last day the eggs get turned, and then they are on “lockdown” (no opening the incubator until they have hatched). They should hatch Saturday and I am SO excited. It’s been a very long wait- 24 days so far in the incubator and 16 days since I ordered them (40 days! That’s a biblical amount of time to wait for ducklings). Here’s hoping they all hatch safely, and if get really lucky they’ll all be girls.
I found this video of a khaki campbell cross hatching on youtube and thought I would share. Hopefully I’ll get to take a video of my own ducklings on Saturday.
If you’re raising chickens, keeping the eggs shells is a fantastic way to give your hens some grit and calcium at the same time. Just let them dry out for a few days (I tried putting them in the oven to hurry up the process and they don’t smell very good), and then crush them up. They’re also great in the garden for tomatoes and roses if you aren’t raising hens.
Man chicks stink! Truly. The wyandottes are 5.5 weeks and the amber white and Easter egger are 3.5 weeks and it’s time to go outside. It’s a little early for the little ones, but they have 3 big girls and their EcoGlow (warmer) and are doing just fine. Their old brooder (a rabbit cage) was getting too small, so I moved them to this franken-brooder. It’s a baby cage with a tarp wrapped around it to keep out the wind and keep the shavings in. They have a tarp on the top to help retain warmth, but there is still an area not covered by the tarp on the front to maintain good ventilation.
It’s time to get planting! Here’s a handy chart for gardening in the NW Pacific from West Coast Seeds.
Here’s a PDF if the image is too small:
This one is also kind of awesome: http://themetapicture.com/pic/images/2014/07/31/cool-vegetable-growing-cheat-sheet-garden.jpg
We might have to get goats. For the greater good. 2/3rd of our property is currently blackberries, and while we are going to have that cleared out it’s really just being scraped to the ground. Unless we spray it, it’s all going to come back – I’m not keen on spraying it at all. See? I’m stuck! Now I have to research goats.
I found this great article if anyone is interested by Providence Farms on how to get started with goats, the article is here: http://kathleen.peterro.com/how-to-get-started-raising-goats/
This image is from Cranberry Brooke Farm (Cranberry Brooke Farm). How can you say no?!
It’s sunny and warm today, and on those rare NW Pacific sunny spring days that means it’s time to start gardening! The first project was to plant our blueberry and raspberry bushes. Unfortunately we have a ton of invasive grass to dig out first… good thing I had a helper.
Oh yeah! The garden bed. We’re late on getting some of the cold-hardy plants in, but late is better than never. I got the bed assembled (after spending an hour looking for a lost drill bit. Grrr.) We pulled up the sod and flipped it over. I’ll cover it with weed barrier and soil, and it will break down just fine.
Chickens LOVE grass. Their sad bare coop used to be flush with grass – if you want grass gone from a patch in your yard, fence chickens in it for 48 hours. Problem solved. I try and do something daily that keeps the hens from being bored, and today it was a strip of sod I puled from the garden bed. They will make quick work of the grass, bugs, and even the soil (they pick out small stones to help them break down food).
Home Depot trip: 3 x 3 cu ft of peat, 3 x 3 cu ft garden soil, 4 x 1.5 cu ft manure, 2 x 1.5 cu ft compost (I have more of my own compost to add). Also 7 x 60lb bags of sand for the chicken coop, a can of paint, rollers, and blue tape. This weekend might be busy…
All the soil has been mixed up and added and watered. We didn’t buy anything for starts yet but we bought pumpkin seeds (those will be in a different bed) and snap pea seeds. After the peas sprout I’ll add a nice trellis.
Look at those feet!
I found this great recipe for make ahead/freezer dough. So much cheaper than buying from costco!
“Go in search of eggs in most foreign countries and you might encounter a strange scene: eggs on a shelf or out in the open air, nowhere near a refrigerator.
Shock and confusion may ensue. What are they doing there? And are they safe to eat?
We Americans, along with the Japanese, Australians and Scandinavians, tend to be squeamish about our chicken eggs, so we bathe them and then have to refrigerate them.
But we’re oddballs. Most other countries don’t mind letting unwashed eggs sit next to bread or onions.
The difference boils down to two key things: how to go after bacteria that could contaminate them, and how much energy we’re willing to use in the name of safe eggs.
“The egg is a lens through which to view the entire craft of cooking,” says food writer Michael Ruhlman.
To understand when the rift happened, let’s rewind. About a hundred years ago, many people around the world washed their eggs. But there are a lot of ways to do it wrong, so the method got a bad reputation in certain parts of the world. A batch of rotten eggs, which had been washed in Australia, left a bad impression on its British importers.
By 1970, the U.S. Department of Agriculture had perfected the art of the wash with the help of fancy machines, and it required all egg producers to do it. Meanwhile, many European countries were prohibiting washing, and Asian countries never got on board with it. The exception was Japan, which joined the egg-washers after a bad spate of salmonella in the 1990s.
So what’s the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with soap and hot water. The steamy shower leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.
“The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous,” says food writer Michael Ruhlman, author of Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.
Chicks in the Perdue hatchery in Salisbury, Md. The company says an increasing number of its chickens are now raised using “no antibiotics, ever.”
Bob O’Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California’s Central Valley.
The coating is like a little safety vest for the egg, keeping water and oxygen in and bad bacteria out. Washing can damage that layer and “increase the chances for bacterial invasion” into pores or hairline cracks in the shell, according to Yi Chen, a food scientist at Purdue University. So we spray eggs with oil to prevent bacteria from getting in, and refrigerate them to keep microorganisms at bay.
Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic
Why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella.
“It just sort of seeped into our culture that chickens are dirty, or crawling with bacteria,” says Ruhlman. (The Salt stumbled into this when our post started a #chickens*$!storm.)
Salmonella enteritidis can infect a chicken’s ovaries, contaminating a yolk before the shell firms up around it. Cooking usually kills the bacteria before they can harm you; still, eggs contaminated with salmonella are responsible for about 142,000 illnesses a year in the U.S., according to the Food and Drug Administration.
In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other safety measures.
“They’re different approaches to basically achieve the same result,” says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the International Egg Commission. “We don’t have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.”
The important thing, he says, is to be consistent.
“Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they’re going to start sweating,” says Guyonnet.
No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It jumps from about 21 days to almost 50 days.
In a lot of countries, constant refrigeration just isn’t possible because it’s simply too costly.
“Some of the countries cannot afford cold storage during the whole supply chain,” says Chen.
And as for why the U.S. and Europe developed such different attitudes about washing, it’s also hard to tease apart how much is about safety versus egg aesthetics.
“In North America, we like to have everything superclean. So they probably initiated the washing of the egg very early on,” leading down the refrigeration path, says Guyonnet.
But in a lot of places, “a dirty egg with poop on it is no big deal. You brush it off when you get home,” says Guyonnet, who was raised in France and now lives in Canada.
A 38-country survey by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czechs, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentines don’t seem to care.”