Posts Tagged ‘Chores’
Like Whispers in the Wind
I chanced upon an interesting documentary this evening. It was about the American Cowboy; the life, the land and their deep unfailing love for them both. No matter what the day brings, the harsh weather that makes it challenging to get day-to-day chores done or the cold that can kill a newborn calf in a few minutes, they wake up each day feeling part of a proud, strong past. They seem hidden though, out of sight of normal people, tending to cows and horses; bringing food to millions of people every day. We may not see them, but we revel in their hard work and dedication every time we grill a steak, buy a burger or put on a pair of leather shoes.
It was fascinating listening to these hard chiseled men with their long mustaches and weathered faces talk so eloquently about what it means to be a cowboy. These are not the rough riding, gun slinging, hard drinking, trouble making men we see in the movies, but soft spoken sometimes shy men of few words. When they do speak, they speak with tenderness and conviction and a deep seeded love for what they do that many of us may never understand.
They worry too, same as we do. These are not ignorant men, spending their life in vast, sparsely populated areas of the country cut off from the troubles of our modern world. They speak profoundly about their concerns for the country, the land and their way of life. They fear the disconnect between themselves and the people who consume the product they raise, and the consumers ignorance of how their food gets to their table will, in time, destroy the cowboy way of life.
It was during one such interview that a gray-haired cowboy in his mid-fifties referred to a quote by William Jennings Bryan, “Burn down your cities and leave our farms, and your cities will spring up again as if by magic; but destroy our farms and the grass will grow in the streets of every city in the country.” The cowboy looked sad and a little forlorn staring off into space, as if he could see to the end of the trail and it was desolate.
I think we get so caught up in our every day lives that we forget about this different world out there—ranches that stretch out for hundreds of miles and the quiet life of men who tend stock. As homesteaders, we know that beef comes from cattle, but do we really understand or appreciate a life lived in quiet isolation. These men and their lifestyle are like whispers in the wind; seldom heard and rarely seen, but their existence is felt in every restaurant and fast food joint and grocery store in the country.
And, since I’m not at a point where I can raise my own beef, I for one will be sending up a silent prayer of gratitude and thanks tonight.
Steamming Bowls and Library Books
My mornings have taken on a new rhythm now that I am working full-time again. The slow leisurely pace of morning is gone. Most of my chores are done before the rest of world thinks of getting up. I feel at home with the new routine, keeping up with fall preps and the farm humming. Change is afoot and not just in the weather. I have plans, folks, plans to finish the greenhouse, plans to plant a winter garden full of greens and roots, plans to start an herb garden of kitchen and medicinals. There will be room for new chicks in the barn and perhaps a pig in the freezer.
Fall is not quite in full swing, but nights are dipping into the 40’s. I wake in the cool foggy morning to a steaming hot bowl of oatmeal, choke full of fruit and nuts. I cook it over my stove rather than in the microwave, it only takes a few minutes. People think I’m crazy that I don’t use those little brown packages that cook up in 30-seconds or so. But, I like cooking over a stove, any stove—gas, electric, wood. I do have a microwave I just never use it for cooking. And—who needs it anyway. Oatmeal is simply adding oats and milk and fruit and nuts and sugar and cinnamon to a pot, and there you have it, an amazing hearty breakfast full of carbs and energy, enough to keep you going through swinging a hammer or stacking a load of firewood.
Tonight I’m off to town to the library’s annual book sale. I’m sure the place will be packed, it always is. The sale has become a kind of ritual for me, a thing I do every season…adding to my growing library. I will comb the stacks, make my selections, sit on the floor and decide what to buy. And, when I am finished I’ll head over to the small café across the street for a wonderful bowl of homemade clam chowder. It’s not like most people would spend a Friday evening, but it is mine.
Ending on a High Note
Well folks, we did it. We finished our last show of Brianne’s 10-year sheep showing career this past weekend with a two-day show and we ended it on a high note. She won 2 Reserve Champions with each one of her lambs and placed second to the top showman in the state in showmanship both days. I couldn’t have asked for better.
It seems like only yesterday that this shy little girl stepped into a livestock show arena for the very first time; untrained, unsure, unaware of how this livestock show thing worked. But, over the years she has gained confidence, knowledge about raising livestock, skills in presenting her animals to their best, respect from fellow competitors and made a ton of friends along the way. We have traveled thousands of miles over the years, shown in some of the worst weather California could throw at us and come out the other side strong, committed and even more dedicated to what we were doing. It isn’t all about buying lambs and winning prizes. It’s about building a foundation for what Brianne wants to do in her adult life, and clearly that will include raising sheep.
At the end of the weekend our friends took one of the lambs north and delivered it to its new owner, a friend up north whose daughter will take it to the state fair. The other lamb came with us and was dropped off to its new owner, a friend who will show him at our county fair. It was strange though, coming home with an empty trailer, no lambs to settle back into their home, no equipment to unload, clean, reload waiting for the next show weekend, and when 6pm rolled around we hardly knew what to do with ourselves. We usually feed at 6 then work on showmanship in the cool of the early evening, but not this night. It was oddly quiet. Sure there where chores we could have done, projects we could have worked on, but our routine was out of sorts, broken. The block of time set aside each night for sheep related tasks was empty and silent.
But, life is all about change and we have to change with it or become stagnant. So now Brianne is going in her direction…an internship with an agricultural company, then off to college in August. After that who knows what the future holds. She wants a farm of her own, a flock she can hold on to and not sell off after each show season that much I do know. She is already connecting with large breeders she can work for while in college and hopefully work with when she is finished.
In the short term I’m taking back my farm starting with a new batch of meat chicks and a greenhouse, then moving forward with new garden areas, fruit trees and more vegetable beds, and raising a pig for the freezer. There are plans in the works, laying the foundation to move from my little suburban homestead to a larger farm, but for now those are only plans rolling around in my head. When I look at the horizon I see a world of possibilities, not next weekends show. How quickly we change and move on.
It’s been a long ride, folks, and a good one. I wouldn’t have changed it for anything.
A Sad Mid-Week Discovery
We’ve had a busy week so far and tonight was the first time it seemed like we could relax a bit while going about the nightly chores. It was nice outside. We’ve had a strange winter of fluctuating temperatures, rain and wind storms. One day its cold and winter like, the next the thermometer shoots up to 70 and somewhere in between the winds from the east start to howl. My poor fruit trees don’t know whether to flower or go dormant and a few bulbs are already pushing their heads up out of the ground.
But tonight, it was temperate with just a hint that colder weather wanted to push in.
With a cup of tea in my glove clad hand I made my rounds from coop to hutch to pen and through the garden, checking on feed, replacing water, collecting eggs, making plans. It was during this stroll that I realized I hadn’t seen my four little Old English hens or our old black Cochin. I looked in all their favorite hiding places and places where they go to rest and lay eggs, but none were there. I thought that maybe they had flown over into my neighbor’s yard so I headed to the fence and took a peak over. Nope. Read the rest of the story »
Best Ever Berry Jam
Within 5 miles of our house we have three U-pick operations and several Farmer’s Markets where we can find a good selection of seasonal berries. And, although there is nothing better than jumping in the car, combing fields for the freshest produce and ripping it from the soil, the place I like the best is my neighbor’s backyard.
We watch Fran and Joe’s place, feed the chickens and water the gardens when they are on vacation. Our payment…anything that’s ripe.
It was cloudy and a slight westerly breeze blew when Brianne and I walked down the street to check on things. As Brianne went about her chores, I headed for the berry patch. The huge, dark blackberries clung to their canes like gems. I filled my colander. I had a plan. That afternoon I would take these little gems and cook them slowly on the stove, filling the house with their sweet aroma. Mmmm.
Making any kind of Berry Jam is easy. All you really need is berries and sugar. You can use pectin (liquid or powder) if you like, but I prefer not to. I just fill a large pot with 9 cups of berries and 6 cups of sugar, turn the heat on and slowly bring to a boil, stirring occasionally, until all the sugar is dissolved. At this point I either mash the berries with a potato masher or lightly whirl them with an emersion blender, making sure to leave a bit of chunkiness. I continue cooking and stirring the jam rapidly until it reaches the gelling point. When the jam is gelled enough I remove it from the stove and ladle it into hot jars. The jars are dropped into the water bath canner for 15 minutes then set on a clean dry cloth to cool. When you hear the tell-tale POP of the lid, signaling the proper seal, you know you’ve done it right.
The whole process, from first wash of berries to the last lid POPPING takes less than an hour. And, for that you get enough berry goodness to remind you of summer all winter long. I made 9 pints of jam. That’s a lot of jam, folks! And, what a bargain, too. For the price of a few jars and lids, and free berries from friendly neighbors my pantry is stocked with something way better than Smuckers. Not a bad deal!
For detailed instructions, pick up a copy of the famous Ball Blue Book Guide to Preserving, at any hardware, farm store, book or discount store. It covers everything you need to know about canning and costs less than a case of jars. Enjoy!
photo credit: Price Finder
Blueberry French Toast Casserole
This coming month will be a busy time for our little homestead. Not only has spring finally arrived with all the chores and planting that goes along with its warmer weather, but a bounty of garden tours, workshops, lectures, festivals and gatherings are planned. Each weekend will be an opportunity to meet new friends, catch up with old ones and to show off what the season has to offer with a colorful array of potluck dishes. I love these kinds of gatherings, elegant and simple, yet unpretentious, with lots of time spent in gardens bursting with color and a peak at things to come. It’s a great way to shake off what has been an unpredictable winter that lasted weeks longer than normal.
It’s prime blueberry season in our neck of the woods and there’s nothing better than a weekend brunch marked by blueberries bursting with flavor. And the compliments for arriving with a clever dish that catches people’s eye and has them asking, “Can I get the recipe” ain’t bad either.
I came across a recipe for Blueberry French Toast Casserole and with a few adjustments it’s too wonderful and yummy to keep to myself. Here’s how you can make your own splash at a weekend brunch and have them coming back for more:
Blueberry French Toast Casserole
12 slices egg bread or Brioche, cut into 1-inch cubes
16 oz. cream cheese, softened
2 cups fresh local organic blueberries
12 farm fresh eggs
2 cups whole organic milk
1/3 cup pure Vermont maple syrup
1. Butter a 9”x13” baking dish.
2. Cut or tear bread into ½” cubes, spreading half the bread in the baking dish.
3. Cut cream cheese into 1” cubes and layer over bread. Top with blueberries and remaining bread.
4. In a large bowl, mix together eggs, milk and syrup. Pour mixture over layered bread. Use a spatula to press bread down into liquid.
5. Cover pan with foil and refrigerate for 8 hours or overnight. Set on counter 30 minutes before cooking. Preheat oven to 350F.
6. Bake for 45 minutes. Uncover and bake until top is golden brown and egg mixture is set in the middle, about 25-30 minutes more. Use a knife to check.
To make this dish even more decadent, serve it with a bit of Blueberry Sauce, which can be made while the casserole is baking.
Simply combine ½ cup sugar and a tablespoon of corn starch in a small saucepan. Add to it ½ cup of water and boil for 3 minutes. Then add ½ cup of fresh local organic blueberries and simmer until the berries begin to burst. This will take about 8 to 10 minutes. Take pan off the stove and stir in one teaspoon of nutmeg.
To serve your blueberry dream, cut into squares or spoon out portions onto a plate and drizzle blueberry sauce over the top. You can even add a shake or two of powered sugar.
Feeling a little adventurous with the coming of summer? Try making this casserole with other summer time berries like strawberries, blackberries, Olallieberries, or Logan berries.
photo credit: Florida Magazine
Changes From Within
We are a small suburban homestead here—a few cloven hooves, a few mixed breed chickens, a rabbit, a garden with fruit trees and berry canes, and two wandering dogs.
The posts that hold the arbor fences also hold the laundry line. The lamb I roast for Sunday dinner is also the lamb that is chopped and sprinkled over kibble. The shells from the eggs I crack into omelets end up in the compost, and scraps of fresh salad greens and veggies are feasts for our feathered ones. So what was once waste, to be thrown into the trash, is now feed for future eggs or chicken salad or turned into garden soil. The system we have is simple, but it serves us well.
There is work yet to be done though; I’d like to have a greenhouse to extend our growing season, a pond with geese and Thanksgiving turkeys. But, for now there is a garden to turn and meat chicks to raise. There are the chores of switching from one season to another, lamb to sell, firewood to lie in and workshops to attend. Without really knowing how, it all seems to fall into place. It all, somehow, gets done.
As I think back on all we have accomplished, I realize that the real work of this farm is not the food we’ve grown or the skills we’ve learned: it’s us. I say this will all sincerity.
When you build a place into your life purpose it changes you; changes how you understand yourself. It humbles you, but not at the mercy of the main intention. There’s no room for ego when there’s a barn full of shit waiting to be shoveled. When I think back over how we have slowly turned an overgrown suburban lot into what we want it to be, I see confidence in who we are, strength in who Brianne will become, but also worries. I never used to think about Brianne going off on her own, wanting to make her own way. I know she wants her own place one day, but I think about how and where and when. I worry about tasks that are beyond my strength, being alone and having time to myself. Certain things subside over time, but some stay raw and exposed.
Maybe that’s just the growing part. Or, maybe this place is teaching me to mind my priorities and let logic win over emotion. I’m not quite sure. I do know one thing I’m happy in this life, feel at home on our little farm with the animals and home cooked meals. I can close my eyes, click my heels three times and settle in.
Perhaps we never really settle down into our lives. Maybe we just have to give our lives time to settle into us.
You Scream, I Scream, We All Scream for Ice Cream
I don’t know about you folks, but financial crisis or not, chores or not, homesteading or not, I gotta have my creamy dessert – preferably fresh made – and I don’t want to wait long to get it either. If you suffer from this same affliction have I got news for you…
…super quick, super easy and super fresh made ice cream from your very own kitchen. There’s no complicated recipe to follow. No fancy ice cream maker needed. Just a few ingredients and a glass pan is all you need, then you too can dive into your own creamy creation.
Here’s the recipe.
Blender Ice-Cream
5-cups fresh strawberries, sliced OR 24 ounces frozen strawberries
½ cup sugar
1 ½ cups heavy cream
If using frozen berries take out and let stand about 20 minutes so you can slice them.
In a blender, combine berries and sugar, stopping several times to stir and make sure berries are finely chopped.
Slowly add cream while blending, stopping a few times to stir, until thick
Pour mixture into a shallow glass pan (about 9”x13”x2”) and freeze for about an hour, or until it’s scoopable. To use later, freeze solid, then remove from freezer and let stand for about 15 minutes to soften and become scoopable. Can be stored in the freezer for up to one month in an airtight container.
Can’t wait an hour for the mixture to freeze? Not to worry.
This ice cream will send you to the moon it’s so easy. Imagine – ice cream in seconds!
I discovered it purely by accident. Wanting a dessert of berries and cream, but not having any fresh berries on hand, I poured half-and-half over a bowl of frozen raspberries. The milk didn’t pool in the bottom of the bowl, but coated and froze to the berries, top to toe, completely covering them in a luscious frozen creamy snow.
Frozen Berries and Cream
¼ cup half-and-half
1 cup frozen berries (raspberries and blueberries work best)
Place berries in a bowl. Pour cream over the top. Gently stir to coat. Enjoy!
Now you can have homemade ice cream faster than it takes to run to the ice cream parlor and back. And, you’ll be avoiding the expense and the unwanted funky chemicals that are in commercially made ice cream. Plus, it tastes so much better.
Once you’ve mastered the, oh so difficult recipes above, experiment with your favorite berries or other kinds of fruit. Summer’s just around the corner and trees and canes and vines will soon be bursting. So get creative folks! And enjoy those lazy summer dazes with your own creamy delights.
photo credit: Rain Rabbit
Six Reasons – Holding You Back from Homesteading
1. Overconfidence – The assumption that a crisis or disaster will never hit your neck of the woods. The idea that if disaster does strike, city, county and state government agencies will swoop in put everything back to normal.
Overconfident in your judgment and abilities, that they are greater than your actual skill level or knowledge. Never assume you know everything or even enough. We can always learn and expand our knowledge base. I learn new things and contemplate fresh ideas all the time, the guy or gal thinking they know all there is to know will likely be the first one in trouble.
Be open to useful information or insights from the unlikeliest of places or people. Small tidbits can garner useful information.
2. Procrastination – Putting things off to the last possible minute; giving more importance to other tasks, chores, and parts of your life than how to take care of your family. Procrastinating can get you killed. In a true economic or societal collapse you may not have time to run to the corner grocery to stock up. And, if you do have the time there may not be anything to buy once you get there.
Everyone, who didn’t plan ahead, will be doing the same thing – running to the nearest store. The lines will be long; the trip can be dangerous as people vie for the same products. It is a situation that is best avoided. It’s better to get off your butt now, stock what you need and get it done. A lot of people fear stocking up and being prepared because they think they will never use what they bought, eventually there stocks go bad and they waste money.
This is nonsense. You will always need to eat, so the solution is simple – eat what you store and replace what you’ve eaten. First in – first out. Repeat. This way you never spend more money than you normally would. All you’re doing is buying what you already need, just in advance of the need.
3. Inefficient use of resources -Wasting money (resources) on things of lesser importance, while neglecting the stuff needed for your homestead to survive and thrive. Concentrate your efforts on food supplies, garden supplies, livestock supplies and the ability to filter drinking water and collect water for outside watering.
It’s important to protect what you have, but eating and drinking are more important to your family’s long-term survival and comfort. Sure we need to protect what we’ve put away, just don’t neglect the other stuff.
4. Failure to act – This one ties in with procrastination and indecision and many of us suffer from it. Not only will it interfere with your homestead plans it can stop you from planning at all.
Look at your situation, form a plan (write it down), break it down into manageable projects and do it. No excuses.
Anything worth doing well is worth doing badly in the beginning. We all started from scratch. None of us started knowing it all. The difference is we started, learned from our mistakes, asked questions, and moved forward one step at a time.
5. Lack of persistence – Most people start their homestead with the utmost determination and desire to get things done – but they stop when they run into the first obstacle. They lack persistence.
Most things aren’t easy, if you give up before completing your goal, you will never get anything done. Quitters never succeed. Set realistic goals (write them down), break them down into phases and work through it until each goal is completed.
The key word is realistic, never set goals that are impossible to reach. Most of us can’t afford the country retreat, herd of cattle, flock of sheep, or acres of fruit trees . We don’t have the time, between jobs and family responsibilities to tend acres of vegetable gardens. Thinking this is what you need to homestead will only discourage you before you even start. Set realistic goals, not pie in the sky dreams. Write it down and work at it until it is a reality.
6. Divided actions – Many homesteaders run around like the chicken with its head cut off. Their actions are divided, fragmented, disorganized to the point where they never get anything done.
A raised bed here, a few bags of beans there, maybe work on a chicken coop or rabbit hutch – but they never meet their goals, never get anything done. You know who I’m talking about…
Take a look at your personal situation and decide, what is the most important consideration for your homestead to begin and survive? Again make a list. List the most important to the most trivial. Work down the list in descending order until your goals are completed.
What’s been holding you back from starting your suburban homestead? What advice do you have for others who are considering the leap? Let us know what helped you or what you think will help others.
photo credit: Inside Disaster
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