It's about Road Turkey. Road Turkey and being observant and a sharp turn. I wanted a turkey for Christmas, but decided against it. Turkey isn't my favorite, but Christmas and turkey seem to go together... The road I live on has a sharp turn from the major road to this one. As I was driving home one day, I SWEAR I saw a commercially plastic-wrapped turkey in the field at the beginning of my road. I convinced myself to go back to check it out. Yep. A ~20# turkey. Plastic-wrapped and starting to thaw. I took it home, insta-temped it. Still plenty cold and icy. So, I spatchcocked it (split it down it's back and flattened it to cook quicker) and then stuffed cracked black pepper and bacon grease on the left side under the skin and stuffed herbs and butter under the skin on the right side. It was wonderful. And I was very thankful for the gift from The Road (but sad someone else didn't have Christmas turkey).
I think I saw the turkey and no one else did because it had snowed. A very pretty snow. The turkey looked like a lump of dirt. Ok. A really BIG lump of dirt. With lettering on it...
There's always a gorgeous sunset, seems like...
Having access to a Bobcat sure makes a difference when it comes to cleaning up huge rounds of wood and stacks of limbs. So much better! I'll have to smooth the yard and replant, but still. So much better.
Since it's cold and snowy outside, it seemed like a good time to decant and bottle the mead I set in July. I have orange mead, lime mead with jalapeno, lemon mead, ginger lime mead and a grapefruit mead.... I didn't have an actual correct carboy top for the bubbler, so I used the handyman's friend, duct tape over plastic wrap, for the top and then stuck the bubbler in the top. This is what it looks like when mead is truly ready to decant. The fruit will drop to the bottom as seen in the above. Each gallon of mead yielded 9 bottles of mead.
Mead is honey 'wine.' Having your own honey and lots of herbs and spices makes it fun to experiment. I now have cocoa mead setting. It'll be ready to decant in 3-4 months and ready to drink at the end of 2014 or so. Yes. 2014. Cocoa purportedly has some bitter qualities in it that doesn't mellow for at least a year.
Mead is fun and the recipe I enjoy playing with is made with bread yeast (look of horror on brewer's faces, I know. Google Joe's Ancient Orange Mead for the recipe). Then, I've been taking artist's license with it.
If you want to try it? Have fun! It doesn't have to set as long as I've let mine set before decanting, but it adds to it's mellowness...
I don't really drink, but do enjoy a sip now and then...
Bottling. I used a quick siphon and 5/16" hose Worked very well with the bottles I sorted from the recycling bin. You have to use the recapping kind - not the screw kind. Then clean them (or run through the dishwasher), reclean and then use cleaner designed for brewing equipment. I have my own bottle capper and also have friends with cappers. You can get the caps via the internet or check around! Someone in your area probably brews beer or wine and has access.
What's left over. The dregs. Both the fruit and the dregs (in the bottle at the left - thanks, Susan and Andi for the bottle!). The fruit, it seems to me after tasting, is very similar to that used in fruitcakes. I've MADE the glazed cherries and pineapple for fruitcake from scratch and this differs greatly in its preparation, but it seems to me that the 'ancients' wouldn't have wasted anything. I put the fruit (minus the spices as they've been used to their fullest) in the dehydrator and will tinker with making fruitcake with them after chopping and glazing. I think they'll work out fine as long as not too much is used. The fruit is very wine-like and rich due to the fermentation. Interesting.
Here's hoping you all had a great Christmas and wonderful holiday season! I've gotten a nutcracker, or two, for each year for my son. The Rat King is the one from 2012. Stacking nutcrackers, sitting nutcrackers, a soccer guy, Pez ones, metal, wood, plastic... They make me smile. (and yes, there's candy in there too)...
It'll be warm soon!! Welcome 2013!!
Two fields within 6 miles of my house have cover crop planted on them. They were wheat fields (bearded wheat - so pretty) and then afterwards, Daikon radish was planted as cover crop. Cover crop is planted to both conserve the dirt and to bring up nutrients from deep below the hardpan line. When we plow, we run the risk of making a 'line' that is never broken. Any dirt below that is hard and nearly impenetrable from years of X" deep of plowing. Cover crops can alleviate this.
Wheat gets harvested around the Fourth of July, so it was some time after that the radishes were planted - perhaps in August when the seeds were broadcast. They don't look like they're in rows and since radish seed is fairly small, it was most likely broadcast - strewn at a rate predetermined by some kind of machine or by hand. Anyway. I've got to contact the farmer as I took 5 radishes to eat. I'm sure he/she won't mind but I would like to trade them some soap or something. I make it a point to never take something without asking. In this case, I made an exception (because I was so excited to see an entire field of radishes) but will give something in trade. Below is one of the five radishes I harvested. Imagine 25 ACRES of Daikon radishes! Wow. Just wow. Truck farms (those farms growing tomatoes, broccoli, cabbage or other vegetables for sale) aren't really around here but more up north near Lake Michigan. However, 6 miles to the north of me was a 30+ acre field of tomatoes and peppers. I never got the change to introduce myself to them but plan to next year. Perhaps I'll take them a jar of preserved green tomatoes.
These radishes I plan to shred and try to preserve ala Kimchee. Or something... I found a website that says you can chunk and roast these like other root vegetables.
I guesstimated 25 acres but it could be more like 40 total. THAT is a lot of radishes! Eventually the frost and cold will kill them out, they'll return to the soil and enrich it for next year's crop - most likely soybeans or field corn.
Beautiful Daikon radish. Stir fry, shredded and salted, roasted, I'm going to experiment with different dishes with these. My friend told me of a radish quiche/tart that sounded quite interesting.
Things that fascinate me... We, here in NorthWest Indiana are in zone 5b or so... Wonderful to see these kinds of things...
The feller (a person who cuts down trees) said he had crushed several things that I REALLY didn't want crushed. I got home tonite? It was a metal chair that was in poor shape and a metal split wood rack that was broken. Neither were the items I worried about - they are safe! I had thought I had enough things moved away but when the trees are massive (as this oak in the front yard was) there's always some kind of hiccup.
I'm thrilled. I didn't get a before pic as I wanted to, but just know this was several tons of oak. If and when it came down by itself - even though it was a healthy tree - it would have destroyed the house.
The other reason it had to come down? This massive oak tree was planted OVER THE SEPTIC FIELD by the previous owners. Never never never do that. The roots can and will grow into the field, searching for water.
Near the base, the stump measures 9 1/2' around. Yep. It was a big tree. I don't like destroying trees, let alone oaks (one of my favorites) but this was a plant growing where it shouldn't be. The classic definition of a weed.
The other tree I had cut down was a Blue Spruce planted way too close to the house against the garage. It died from a mite infestation before I could realize what its problem was. It's been standing, dead, for a good many years. Just ITCHIN' to fall on the garage. Not anymore! Both trees are now in the safe zone. On the ground.
This may look like an incredible mess (and it pretty much is) but it's also LOTS of wood for the woodburner. The Blue Spruce isn't very good - too much pine tar/resin - but it's great for fire starters. The oak will yield quite a lot of wood to split (yes I have a splitter). Perhaps 3-5+ ricks of wood. Wonderful, fragrant-smoke oak.
And now I can get a lot of light to my new-this-year garden. When I get the greenhouse up, I plan to collect water from the run-off from the sides of the greenhouse. So if we have another tough year/drought, I'll have water stored.
Cookie has the most AMAZING bray! Loud and LONG!!! No wonder they had to find him a new home. I think it's glorious, but in the ritzy neighborhood he lived in, probably frowned upon. Welcome, Cookie! Talk all you want. :o)
Although I don't have a pic of it up and done? I bought a used greenhouse frame with ends. A Weatherguard 6 1/2' tall, 6' wide, 12' long GREENHOUSE!!!! Woot! Here's a standard pic of it. I bought it used from Craigslist. I find all kinds of things on Craigslist. Only the ends (doors) were included as the seller said the top had disintegrated after 5 years. So, I'll assemble it (yes, thankfully I got the instructions too!), add a cover or heavy-mil greenhouse plastic and I will use it for all kinds of things. It's small, but functional.
I could have made this basic hoop house out of a cattle panel (and have done so many times), but this structure is MUCH heavier - although the cattle panel structure would be strong enough... I liked it and liked the price.
I don't know how much I'll be able grow, but expanding my growing days will be interesting.
I read that it'll most likely have to be anchored if you get high winds (and I do), so I'll do that as well.
After I decide where to put it, I plan to put a large overhead pergola/sunshade above my log bunkers. And grow UP. This will most likely be near that structure.
So many plans! I have planned to take some time off work between Christmas and New Year's, cut wood, make more log bunkers for my new asparagus bed in the Spring.
After 17 years of trying to decide where to grow what, I think I've figured it out! A friend of mine helped bump me along the path I wanted to go. You know who you are - thank you.
Sometimes, that's all you need. An elbow bump. And a bit of encouragement...
Keep your vision. And be sure to wear your OWN glasses when it gets fuzzy.
This is a picture of Cookie where he currently lives. He likes to do this, I'm told. Cookie is slightly swaybacked (not a good thing) but the price was right, he's 8 years old, was previously used as a donkey guardian for goats. I've got quite a few coyotes in my area and they're getting fairly bold. Besides, Cookie is broke to ride and likes to be handled. I intend to ride him if all goes well. I pick him up on Saturday and I'm pretty happy about the addition.
Donkeys should have a nice, straight topline (from his shoulders to his rump). Cookie was either ridden too young or had this conformation fault from birth. Either way, it shouldn't take away his ability to be ridden and he's just lovely.
My equine are: an Arabian gelding, Ed (SA Dunramblin' Man), two mules - Cyrus and Starla and now Cookie the donkey. Starla is broke to ride but is too young at 2 to be ridden. Mules, donkeys and Arabians' vertebrae don't fuse until they're around 5 years old. So Starla needs to be saddled and ground worked (make her do things while you're NOT riding), Cyrus needs to be saddle broke, Ed needs ridden and now Cookie. I'm planning on installing outside lights at the barn and paddock for after hours riding (since it gets so dark so quick).
And another candid of Cookie at his current house. I think he'll make a great addition to my house. The llamas were wonderful, but Cookie can be ridden!
Finally, a Feast of the Hunter's Moon pic from this year. It's a picture of a picture (the e-version hasn't made its way to me yet...) We had a great time AGAIN this year! From left to right: Me, my beloved son and the Hawks. I sure like spending time with these folks. Next year hopefully I can take a few more pics and get a few more pics taken to show.
I've got a tree-cutter coming tomorrow to cut down two nuisance trees. One is an oak in the front yard whose roots have grown into the septic finger system and the other is a standing dead tree at the corner of the garage. The oak is very large and lovely. I'm sad about taking it down, but in the long run it's for the best. It's standing directly in front of the house. As the years pass, it'll eventually cause more problems or be a house-crushing hazard. On the upside, it's more wood for the woodburner!
Have a good evening, everyone!
Ok, I'm creepin' myself out. I'm updating on ONE computer while I'm playing a game on ANOTHER computer. I'm such a geek sometimes... On to other pics...
Taffy's daughter Snowy. I think this was in July. She has grown SO much and filled out. I'll take some pics of her and Taffy asap. Wow. Snowy is 3/4 Nubian 1/4 Oberhasli. VERY long lactation. Very. I'm not exceptionally pleased with her udder as it seems to be almost bifurcated - separated in the middle instead of full. But she's a nice goat, nice milker, easy to handle. Sometimes you can't get everything in one package. But you try. I've got a few up and coming does that I think will have EVERYTHING I'm looking for. I started using a different mineral lick and this goat, Snowy, now has some of her granddad's markings. Giraffe spots here and there. Really. And she's darker. That's what copper deficiency does. It makes them lighter. I'm interested to see how she sheds out in the Spring.
Making more yogurt. I'm still amazed that the goat taste doesn't develop in the yogurt as I thought it would. It's nice and creamy. I add a cup of non-fat dry milk to make it THICK. I like to use Greek yogurt (the real stuff, not thickened with gelatin) and it really comes out wonderful. I'll have three milkers come Spring. Until then I'll have to make do with frozen fresh milk. I bought this yogurt maker back in the 70's and it's continued to do it's job since. If you are wondering, I wrote the recipe on the side with a permanent marker so I'd not have to look it up.
Me, in July bringing home Babs the Nubian with my other hand on Lilith at my feet... I'll have to take pics of THEM to share too. They've grown so much! Babs still likes to cuddle.
My mailbox... And another lovely sunset... Good night everyone!
Preserving green tomatoes... Interesting recipe I found online. I sure hope this doesn't blow up her computer or something. Here's the website: http://ciaochowlinda.blogspot.com/2009/09/southern-italian-jarred-green-tomatoes.html
I hope that's not inappropriate and I apologize if it is. Please let me know if it's an issue. Anyway. These green tomatoes are set for TWO WEEKS to ferment similarly as you would with sauerkraut (which I really don't care for). Anyway. They're greenish, very garlicky, fennelly and I'm looking forward to the THREE GALLONS I made and are in the fridge. I need to butcher ~4 pigs (no, I won't butcher just part of a pig) and I'm planning on putting some of these in the grind to make sausage. Should be curious. And good. Pepperoni-y and still green. They're pretty good chopped on pizza... The one batch I didn't have as much fennel and they taste like green olives. Yes. They. Do.
The atrium clad in greenhouse panels. Not the prettiest job, but I'm not a carpenter and do what I can with what I have. The greenhouse panels cut with a jigsaw fine blade pretty nicely. Then I just screwed them onto the uprights after notching the tops to fit up into the grooves. Again, not textbook, but it'll work. I still have to figure out the hinges and door pulls/closer (I think I've figured it out) but it's much warmer in there already. I hope to try AGAIN to keep geraniums and such growing over the winter. I made the rustic flags and since they're on tin, I put them on the front too to help cut down on airflow. And make it look festive all year long. I'm fairly pleased so it's all good.
When I go out to feed, I have an entourage. Seriously. I do. I did finally pen up the two smaller pigs as they decided my front yard needed to be excavated. I didn't agree so into a pen they went. The turkey was heartbroken as he hung out with them, but he still roosts next to their pen. They're buds, seems like. He's a goofy guy and is very pushy about food. We had some discussions about it and he is now a bit more polite. Muskovy ducks, guineas, pigs, turkey, cats, chickens, Pekin ducks and Khaki Campbells all seem to get along fairly well...
In the below pic, the duck in the foreground has spread tail feathers. She's been sitting on non-viable eggs. When Muskovy ducks go broody like that, they spread their tail feathers. Not sure why, probably something to do with protecting ducklings. Her eggs were no good so I bought the drake (the duck standing sideways that's mostly brown near her) so next year we should have some ducklings. When Muskovies get broody, they also "peep" quite a bit. Muskovies are mostly silent as adults except for hissing. They don't quack like normal ducks - they're kind of not even true ducks - they're more like geese. They have quite a nice amount of very dark, beef-like breast meat. All in all? I like them.
I've exhausted the supply of relevant pics on this netbook so have to sign out here and sign back into laptop #1 to see what else is available. Oh, and Teeny Pig is in the foreground with the star on her forehead. She's Teeny.
It's always busy here on the farm. I haven't taken many pictures, but do have some from August I haven't shared yet. AND I've got some from my cellphone (I upgraded to a 3G iphone and WHAT a difference!). So, I'll get started and work my way backwards... I hope all of you are well and your year has gone well.
This is Emma that I bought last year in milk with Moose the buck (at the right in a white collar). Moose is less than 6 months old and HUGE. I didn't name him but the name is appropriate. His sire was at the farm where I bought him and was extremely beefy, large and graceful. Oberhasli are or should be deep mahogany brown and he is! He is gorgeous, friendly and should give me pretty babies from Emma. I started with an Oberhasli and an Alpine. The Obe presence has stayed with me over the last 12+ years but Alpines and I were not that impressed with one another.
I have a young Oberhasli doeling that won't be big enough to breed for a while yet so he should be around for a while. Emma decided he was pretty nifty and was bred within three days. Oberhasli babies should be arriving in early March!
The tractor path before all the leaves fell. The colors don't show very well, but all these maples made the area glow with gold light. I love seeing the woods in all seasons.
...and here are some of the logs from my property (even some from this lovely path). I have a sizable mess but the tops of the trees are also firewood for me for some years to come and my friends who also heat with wood. Still breaks my heart, but my trees will fund a new roof for my house, funded an older S10 truck, new storm door, hay, etc. This will be the last year of a shingled home. I plan to put a shiny metal roof on the house. It'll reflect heat and should make a big difference in cooling the house.
When I got the official paperwork, only the walnuts had value. One of the trees only brought $2.62 for the entire butt log. I'm heartbroken I tore up my woods for less than $2,000 (the value of the other trees) but I'll know to tell others not to harvest anything else other than walnuts. The younger trees will grow and I'll replant. *sigh*
on to other *sigh* items. The electric company cleared this area under the highlines. I understand and approved, but still wince over anything clear cut. However, I plan to bring up some logs to make MORE planter/bunkers and this time I will plant asparagus in them. I believe I can use the Ford tractor to STACK them to make a bunker about 1 1/2 foot tall that will be deep enough for asparagus roots. It should be an excellent place for asparagus and will be decorative as well. After asparagus harvest, the asparagus is left to grow. It produces a lovely, 3-5' tall, frondy, feathery top. Lovely. Should be a nice backdrop for my existing iris and daylillies that have been overshadowed for years.
Poblano peppers from my strawbale planter. I dried most of these after taking out the ribs and seeds. My fear was that they would be very very hot with the drought. Nope. Sweet and wonderful. When I butcher the 4 hogs, I plan to make sausage again with the dried poblanos ground up in the sausage with other spices. Probably make a "Sweet Italian" sausage. Wonderful.
I had to water every day to keep these going, but the straw bale planter performed well in the drought. I planted flowers IN the bale, but these peppers were planted in the inside of a cube of bales in rich dirt. I've already set up another VERY large strawbale planter. I like them! Looks like I'll have to replace the bales every year but that's just not a problem...
I love my new snips. I found them at the Asia store (a local ethnic grocery - mostly Asian). Love them.
And some of the jalapenos I harvested as well...
A pair of American Guinea Hogs!!! They were about 3 1/2 months old here in mid October. They're naturally friendly, grow fairly slowly and top out about 300#. A little bigger than what I wanted, but perfect in every other respect. These little things came from Kentucky. Not registered (American Guinea Hogs are a fairly rare breed according to the American Livestock Conservancy) but still. Nice looking. They decided mud was glorious. Uh huh. They did. I'll have to get some new pics. They've grown quite a lot and filled out A LOT.
I have access to a pumpkin patch. About 6-8 acres of leftover pumpkins and culinary pumpkins (Jarrahdales, etc.) for pigs and goats and ME! I love roasted pumpkin chunks with goat cheese, balsamic vinegar, kosher salt and rosemary & jalapeno olive oil. It's a lot of work, but they need the fields cleaned and we all love pumpkin! And yes, I can and do put pumpkin in soap. Now that I have a truck - an older S10 - I can load a truckload and I have access to a trailer that the truck will pull. I don't know how much I can get this year - I have a lot of other things I'm doing and it gets dark so early.
Happy Veterans Day by the way!!! These are red, white and blue potatoes I grew. The blue ones are good tasting and the flesh stays blue. I grew a very limited amount of potatoes, but hope to have more next year. The blue ones are almost irridescent in color. My connection to the internet is very slow today so I'll quit while I'm ahead.... I hope to update again this week with more pics and info. Have a good eveningl!
It always seems like on the farm that nothing is happening. Nothing. Until I look back and see that there's something happening EVERY DAY. We're still in a drought here in Indiana. I'm over it. I was whining that my new bunkers made out of logs (my raised beds) weren't doing a nice job. Well. We're watering, the chipmunks and voles have populated the beds and all is as it always is. We're getting tomatoes (what the raccoons and voles aren't eating), jalapenos, poblanos and zucchinis. It's interesting to note that green beans simply don't grow when it's hot, hot, hot (106 F. regular temp and hovering in the high 90's and lower 100's) They just don't do anything even with regular watering. So, I put landscaping fabric OVER them like a floating row cover to see what they might do with some sun break. We'll see. Either way, I plan to plant some beets and such in that area soon.
We've had several WWOOF'rs come and help on the farm. Drew came and helped put in the electric fence in the woods. It's been too hot and overwhelming to finish the tensile fence so we just dropped back and put in electric. The goats are happy and so am I. Thanks, Drew!
Danielle just left after close to a week. She took some great pictures (I never have time or enough pocket room to take my camera or pictures) - thanks Danielle!
I bought two llamas at the last Veedersburg sale. I think I overspent, but am fairly happy with my purchase. They were used to goats and I think one will go to my friend's house to help protect HER goats. They prefer to be in at least pairs, but we'll see how they get along.
We got one of the hogs butchered - Slim Barrow - and got his component parts to the folks I traded for a computer. I think they'll be pleased but Fat Barrow is pretty leery of me right now... He misses his brother, I'm sure, but Slim Barrow lived a great life and his passing was as humane as I could possibly manage. Thanks, Slim Barrow.
Other pigs: n Agni and Murphy are in a pen together, bonding. Prudence the tiny gilt is in the barn getting handled regularly so she's more friendly. I'm not too impressed with her structure, but she's small and has a opinionated attitude I like.
I'm logging off part of the woods - it's time and it funded the pricey hay we have here in Indiana this year (and most other parts of the country as well). I hope to have enough to fund a new, tin roof as well. I'll post pictures of same when it happens.
I also bought a young mare mule. She put me strongly in mind of Raven the Standardbred with her seal brown coloration. She's just two, but miles further in her training than Cyrus who has YET to be saddled. It makes me a bit nervous with the hay situation but I have faith.
I also bought some Khaki Campbell ducks and two Pekin ducks. They're very happy to be turned out into a pen and are gloriously splashing about in their "pond."
Due to the late frosts and drought, we have no fruit on the trees. No pecans, no apples, nothing. I do think I saw 3 or 4 pears on the Bosc tree, but the drought may get them yet.
On to some pics!
The almost dried-up creek. Flint creek. If it wasn't for the springs, it would be. The fish aren't amused, I'm sure.
The white female llama is named River and we've named the grey/brown fellow Maurice. Claudia trimmed them through the mid-body area and they'll be cooler now. I like them both but one will go to Linda's house. We'll be taking them down to the neighbor's place (she's got the South East Llama Rescue at Westpoint, IN) to have her look them over and help us trim River's feet. Maurice let us trim his and all's well with his most likely.
TT (Tom Turkey) is recovering his feathers nicely but I'm told he's too massive to be able to have a female for babies (eggs). He's about 50-60# and just too large. Bummer, Tom, just bummer. The goat bucklings where he came from chewed off all his breast and rear-end feathers so it's taking a while for them to grow back. Turkey's heads are naturally unfeathered though. THAT is normal along with that long, red snood. Depending on his moon? His snood can retract and his head will get more blue... Lovely.
While Danielle was here we made mozzarella and ricotta cheese, yogurt and two batches of soap. The prep work is always so involved. But the end products turned out nice! I like to flavor my mozzarella with Canadian Steak Seasoning. Wonderful. Pepper, garlic, salt, dill seed, etc. Wonderful.
Ducks prior to being let out into the pen. They were very very happy to be outside and have a larger pen. The brown ducks are Khaki Campbells and the white ones are Pekins.
Agni the pig says it's time to go back to work! I'll post more soon! PROMISE. (and a pic of the new mule soon too!). At least I THINK this is Agni. Either way....
This was SUPPOSED to be posted at the end of JUNE!!! Wow. Just wow. *sigh* It's now the first part of August and I'm just now posting... *embarrassed look, as usual...*
Well, let me try to get some updates.
Raven the Standardbred was not responding to treatment at home and needed more help than what we could give her. So, we donated her to Purdue University. They will treat her, pamper her, give her what she needs. The new veterinarian students will use her to see how to treat horses with her condition and generally give her an excellent life. I'm saddened, but know some things belong other places. Such is life on the farm. Some good, some bad, always changes.
The little doeling that had the bent legs responded quite well, was thriving and then failed. Miserably. Claudia and I did everything we could for her but her preemie-ness and her other issues caught up with her. I was devastated.
Eugene the buckling also fared badly during some hot, dry weather. I found him paralyzed and crying. I sent him home. *sigh*
The two Oberhasli babies are doing well, Mocha and Lilith the NubianX babies are doing well also! There are always enough successes on a farm to make the losses tolerable. Somewhat.
Our snowwoman. Mimi. I have to make a "dog" to sit beside her. It's Christmas on the farm. Or at least "winter." We have the Christmas tree put up (behind her) and the Morning Glories will climb up it. Ok. We were cleaning and clearing in the Holiday Storage and I decided it was Christmas. We have reindeer, painted in festive colors and candy canes up as well. Yes. We do.
Our new Oberhasli doe from some GREAT breeding stock. She's a bit shallow in the body, has tiny teats, but I like her. Emma's just two years old - and Julie who's wanting to lick her. Emma the Oberhasli was not amused nor interested. Julie knows where goats milk comes from.
Claudia manages to get excellent pig pictures. This is fat barrow. His brother is slim barrow. They like to get muddy and enjoy their food. That's their job. Eventually, they're going to be freezer-bound. One goes to a friend I traded a computer for. The other goes to another friend I traded a freezer for. Barter is always interesting. Someone wants something, I want something else. It works out.
Fat barrow is much more chunky when he's laying down. I think he's very handsome either way...
Our friend, Susan, bought some land in Missouri. We've gone twice to visit her and this last time? We picked WILD BLACKBERRIES. I don't know of too many plants that have THAT many thorns on them. We were covered up very well, but the thorns still got through. Between the thorns, the ticks and the chiggers? It was a battle. But we "won." She's got about an acre of blackberries. We picked just some of them. I'm really looking forward to blackberry jam and some soap with blackberry seeds in it (great for scrubby action!)
The KitchenAid was invaluable. Separated out the seeds, put the pulp and juice in another bowl. Wonderful. I got 19 cups of wild blackberry pulp and juice. Wonderful.