Simple Meals

We have found our meals getting smaller and simpler as time goes by. Part of that is age, we just can’t eat as much as we used to and we don’t need to because we burn fewer calories, otherwise it is a matter of choice. I have found myself using fewer ingredients and trying to incorporate what we grow or store in almost all of our meals. We buy some things – olive oil, apples, carrots, onions, cabbage, occasional eggs, milk when the goats are dry. We buy wheat, oats and flax in bulk buckets. But there’s not really much else we buy. Coffee, we definitely buy coffee, for we are daily coffee drinkers. 

After I thought about it a while I realized that if we do experience a collapse, everyone will be eating much simpler meals made out of what is on hand. So our advice is to have on hand what you want to and can eat. Some folks have dietary restrictions because of their health, that is something to plan ahead for. Part of what we eat is to keep our bodies regular and provide adequate energy and nutrition. We have found that most people find our meals lacking enough items, ingredients or flavor, and that’s okay. We truly believe everyone should have the freedom to choose, whether it is meals, location, weapons, vehicles or religion. This is the way we choose.

Here are a few of the meals we eat regularly. Sometimes they are like this, sometimes there are variations of the same theme. I didn’t take a picture, but the other day we had a quarter pound ground pork burger on one of our sourdough buns with a slice of onion. Frank has mayonnaise and I have mustard. The side dish was a bowl of turnip greens. Different? Probably. Good? We like it.

Ground pork from the pigs that are no longer with us, eggs and salsa we canned last summer.


Okra we grew last summer and froze whole after washing. We slice and saute it in olive oil with salt and pepper. The purple hull peas were grown and canned in 2017.

Spam and cabbage, both store bought. Yes, Spam. We consider it part of our meat food storage and keep a good quantity on the shelf. We buy a head of cabbage about once a month and eat on it until it’s gone, usually over three or four meals.

We eat greens regularly and keep a good stock on the shelf. We prefer our own turnip greens, but have others just in case we need or want them. We had quite a few comments and questions about turnip greens recently, so I was going to do an article about the nutritional benefits until I realized I had already done one. You can find it here, The Nutrition of Turnips & Turnip Greens. What we do differently now than when we wrote the previous article, is a serving of greens is simply water, salt and greens. We drink the water after eating the greens for the nutrients it contains.

Soup. Frozen tomatoes, cowpeas, cabbage and peppers. Canned green beans and squash. Ground pork, carrots, onions.

We are slowly using up some of the things we froze last summer. This batch of soup provides us four meals, some we eat fresh and some we freeze for later.

We have made a number of variations of the meat pie.

This version is made with our canned chicken, salsa, frozen peppers, cheddar, sourdough starter and store bought onions. It’s okay, but we like it better with ground pork instead of chicken.

This meals takes little effort at this point. Turnip greens and Jacob’s cattle beans. The tape measure was part of Frank’s meal, um….. humor…. for this picture. Does this food taste wonderful? No, not really. We eat it for the nutrition and the taste is okay, but nothing great.



Think about simple. Think about how your meals would change if the SHTF. How would your diet change? What choices would you have? Are you used to eating what you would then be forced to eat? Would it make you sick? Can you afford to be sick in that situation?

Our diet is the way it is by choice. We like it that way. It’s interesting to think it may benefit us if the world continues to spiral down into the abyss we seem to be forced to march a little closer to everyday. Eat what you store. Store what you eat.

Until next time – Fern

Homestead News, Volume 18

I’ve been thinking I need to update you on the animals around our place. They are a big part of our daily lives, so sometimes the changes appear subtle to us, but others notice the changes more readily. The young ones are growing, and some of the older ones will be increasing our numbers soon.


I’ll start out with the goats. We still have three older wethers waiting to fill some of the freezer. I’ll have to wait until the surgeon gives me the okay before I tackle this project. Believe it or not, the meat from the previous goat we butchered and ground is gone. Since these are dairy animals, we don’t get a lot of meat from one carcass. Last year we kept three young wethers, this year I think we’ll keep them all. More meat on the hoof that way.

We will be having baby goats soon, January 5th is the first due date with one or two others to follow by mid January. One Stripe, our old lady goat of seven years, will be first. She has developed her characteristic waddle and her udder is developing nicely. I need both hands back in action to begin milking her the day of delivery. I will milk her everyday and give the colostrum to the pigs, dog and cats. After five days, I will begin keeping it for us to drink, which we really look forward to.

Next in line is up for grabs. Back in the summer I turned Cricket in with the buck for breeding, wrote down the date and thought all was well. Later on, she spent the day by the gate with the buck indicating she was back in

heat, so I didn’t think she ‘took’. At that point we had decided to sell the buck and borrow one from Faith, which is what we are doing now. Well, Victor the borrowed buck,

Victor the borrowed buck

has now been here for 22 days and Cricket has yet to come in heat. So, is she pregnant and due in January? She is the only one what knows. She is also the only one I am milking once a day now. We only get about a pint, so it’s barely enough to keep the kefir going, another reason we look forward to new baby goats and an increasing milk supply once again. I didn’t keep Cricket’s summer breeding date so I can only guess a due date. If memory serves me correctly, which it often doesn’t, that’s why I write things down, she is due somewhere between One Stripe and Copper. We’ll see.

Next in line is Copper, one of One Stripe’s daughters. Copper is an old hand now at having babies and she looks very good. Her due date is January 11th. With two does back in full production we will soon have plenty of milk which is very good. We also need to replenish our reserve supply of frozen milk.

Besides having plenty of milk for us, another reason it will be very good is the expectation of having piglets sometime in the next month. That’s a guess anyway. We are estimating Liberty may be due around January 10th if we have an accurate breed date. That estimate could be anything but accurate, so we will just have to wait and let her tell us when the time comes. I figure after a few weeks the piglets will be more than happy to drink some goat milk, so it turns out to be very good timing. Right now the pigs are getting some of our old powdered milk in their daily ration. They will be happy to have goat milk instead.


Two of the pigs have turned up with greasy pig disease again. From all of my reading, this is caused by a staph infection that sets up in scrapes or scratches. It can be very contagious and it can spread all over their body, but it can also run it’s course and heal without medical intervention. According to the vet, staph bacteria is everywhere, in the soil, on the surface of most animals skin, etc., it just needs an avenue

to grow. With all of the briers and thorny plants in our pastures, the pigs are going to get scrapes and such as they graze and root around, so this looks like it may be a recurring event here. The first time they got it the vet came out and gave each of them a penicillin shot. We don’t want to repeat that performance on a regular basis so I did some research to see what we can do naturally. For now I have added dried minced garlic and yeast to their daily ration. The sulfur in the garlic is great for it’s anti-fungal and antibiotic properties. The yeast contains zinc which is good for the pigs immune system. I have found a book that I will be ordering about natural pig treatments to see what else I can learn.

We did some more bartering with Emmet and he took home all of our older hens and two young roosters that were causing too much commotion in the chicken house. We kept our older Buff Orpington rooster. He is calm, not aggressive toward us, calls the hens to eat and overall, has been a great rooster. This leaves us with 20 young hens, many of which are laying. There are two different ages of hens in this flock from the first two sets of eggs we incubated in the spring, so some of them are almost a month younger than the rest. We are getting 10 to 12 eggs a day for now and a few of them are getting to be good size along with the smaller pullet eggs.

There are about 40 more young chickens that will be ready to butcher in about two to three weeks if the surgeon releases me to do so. This chore will have to be completed around the healing of my right hand and the timing of the surgery on my left hand. It will be the same thing, trigger finger and ganglion cyst, so I will have another splint for a while at some point.

Life on the farm is good. Very good. It fills our days and our bellies. It seems with each passing day we talk to more and more people that see very hard times coming our way. There are pieces of the coming storm that some focus on, the economy, the terrorist activities, the racial hatred, the government, but most don’t consider the immensity of it all. It’s a huge complicated mess and there is no telling which way the avalanche will fall when it all lets go. I have talked to some older folks that know something is coming and they are afraid. Some of them hope to be gone before it gets really bad. Fear is a powerful thing. It can paralyze you or motivate you. Remember, even though it is the holiday season, it appears to become more important everyday to avoid crowds. And if that bus or truck every pulls up out front, don’t get on it. You never know what may await you at the end of that ride, but it will no longer be a life of your choosing.

There is still much to be done here. We can only pray we have it completed before the time comes. You might want to do the same.

Until next time – Fern

Homestead News, Volume 17

We are still working on our antenna project. The rains have softened the ground enough that we can’t get in the garden to work on raising the first of three towers. We attempted to raise the first one as the rains were coming, but found out we need a stouter pulling pole to get this tower up. We’ll give you a lot more details in an article dedicated solely to this project when we’re closer to completion.

Our young hens are starting to lay and we get varying sizes of pullet eggs everyday now, and that is great. We were blessed with eggs from Grace and Faith to tide us over until we had enough.

October 29th

The garden is history for this year. There are still a few potatoes that keep coming up out there, but we already have two pots in the greenhouse. I may add another one or two but it will have to be tomorrow if I do since the low tomorrow night is supposed to be 24 degrees. This will be our first hard freeze of the season. We’ve had a few dustings of frost so far, but haven’t even made it down to 32 degrees yet.

Easter & Patch

We brought home a buck this evening that we are borrowing from Faith. It was dark by the time we got him unloaded and settled, so no pictures yet. Faith and her husband have been gracious enough to provide us with an opportunity to add some new blood to our herd, and we haven’t been able to find a permanent replacement buck for our herd yet. Victor, the borrowed buck, has four does to breed while he is here. Our plan is to keep him for 60 days to make sure all of the does are pregnant, especially our two young does, Patch and Easter. Young does don’t always ‘take’ the first time they are bred, so we will be counting days to see if they come back into standing heat 21 days after breeding. If not, it’s usually safe to say they are pregnant.

We tried the pear sauce this morning on some sourdough biscuits and it is very good. To us it seems very sweet even though there is no sugar in it. The very ripe pears I used worked great. Very nice.

The outdoor kitchen work has been on hold because of the wet weather. We need to spray down the plywood walls and let them dry for a day or two so we can paint them before we start setting up the stove, smoker and sinks. Maybe next week it will be dry enough to get the painting done.

We cleared out the stuff that had accumulated in the livingroom around the woodstove so we can get it ready for use. When we paint the outdoor kitchen we’re also going to paint the concrete board that goes behind the stove and get it fastened to the walls. We plan to paint the exterior doors on the house, too. I hope we can finish off the painting soon, neither one of us like to paint, and really don’t look forward to that chore.

The Survival Radio Relay Net continues to slowly grow. There were two new people on the net this week. Our ability to communicate has been somewhat limited with the towers down, so Frank has been calling the net from one of our vehicles that has a CB and a VHF/UHF in it. We are all learning how to be more effective in contacting each other and relaying information between different people. It is a great learning experience and we get a little better at it each time we meet.

Life is good. It has slowed down a little with the coming of winter, but not much. We’re hampered a bit by the weather, but still making good progress. 

The events of the world continue to unfold with increasing speed and TEOTWAWKI comes more into focus each passing day. I often think of Ol’ Remus’ advice, “Avoid crowds”, especially in light of holiday shopping. Be vigilant and aware of your surroundings, there are wolves in sheep’s clothing among us.

Until next time – Fern

Barely Enough Milk

And it’s all our fault. Well, maybe partially our fault. We’ve been trying to have year round milk for several years now. This is the closest we’ve come so far, and if we make it this year, we will barely squeak by if we do. There are a number of factors that contribute to having year round milk, or not. Here is a run down of our situation this year.

We had four does in milk this year, starting in January, two experienced and in April two first fresheners. As a general rule a doe will not give full capacity milk the first year since her udder is developing. The second year will be a better indicator of full milk production for a particular animal.

Obviously, if you want to have year round milk, there have to be animals capable of producing at particular times of the year to meet your needs. We have tried to accomplish this by breeding at least two does in the summer to provide the ‘carry over’ milk during the winter. A lot of folks don’t like to milk in the winter. It’s cold, it requires more feed, and it means scheduled breeding and birthing twice a year instead of once. All of this has to be considered to see if it will fit the lifestyle you choose to live.

We attempted to breed two of our does in July. Yes, it’s hot then, but we’ve had animals breed then before, which resulted in surprise babies we weren’t planning. Our Nubian does originated in Africa and definitely prefer hot weather to cold, so summer breeding is not out of the question for them. Our July attempt didn’t work, so we tried again in August with success. One oldest doe, who is seven this year, bred and is due in January. We planned to breed a first freshener as well, but it didn’t take. We found this out three weeks later when she came back into heat. On a whim, we also bred our other older doe when she came into heat thinking we would have three does due in January and three due in April. What we ended up with is two experienced does pregnant, dried off and providing no milk, and two first fresheners not bred and providing very little milk.

These two first fresheners may be producing more milk than we are getting, though. The problem there is that they are still letting their seven month old kids nurse. Yes, I know, they should have been weaned months ago. The pasture we use to wean the kids has now turned into the pig pasture. The first set of kids we had in February were weaned there successfully. The second set of kids we had in April were there for one month, but then we had to get ready for the pigs and they took over the pasture. We crossed our fingers and put the kids in a pasture next to their mothers with an adjoining fence, but that didn’t work. The does let their kids nurse through the fence. We temporarily put the does in the pasture that now has the water storage tanks, but it wasn’t long enough to break that cycle of allowing the kids to nurse.

So, why are we getting barely enough milk? We ended up relying on two first fresheners that are still letting their kids nurse. Not a good choice on our part. We have already discussed successful weaning with the next kids that will be born in January. Now that we have become familiar with the pigs, the weaning kids will go back into that pasture with them. We will pen off the kids at night, with their own little barn and feed them there. In the mornings we will let them out to graze with the pigs. Training Liberty, our gilt, to go into a pen by herself to eat has worked out very well and gives me confidence that we can juggle pig and kid feeding just fine. I will feed the pigs first and get them situated, then feed the kids in their pen and close them off from the pigs. Then we won’t have to worry about competition for feed, housing or water between the kids and the pigs. That’s the theory for now anyway.

I hope to get these two first fresheners to provide enough milk to get us to about January 10th, which will be five days after the first doe is due to kid and the milk will be drinkable. The second doe’s milk will be ready for consumption around January 16th, which means we’ll have more than enough then. That may be perfect timing since we are guesstimating that Liberty may have piglets by then. Some of that extra milk, especially the first milk with colostrum, will be excellent food for Liberty and her babies. There are some things that work out just right.

There are always so many things to learn when raising livestock and trying to meet certain goals. Sometimes things work out just like you want them to, and sometimes they don’t. Speaking of barely enough, our 17 hens have been giving us around 5 eggs a day for a while now, which isn’t enough. We’ve had to buy eggs to fill in the gaps. Sometime this month our young hens should begin laying which will be great. After their production becomes enough to keep us in eggs, the older hens will fill up more jars on the shelf. It all usually works out in the end, one way or another.

Lessons learned, whether from successes or failures, are always valuable. The more we learn now while failure is still an option, the better off we will be. 

Until next time – Fern

Great Hatch

Hello Everybody, Frank here.

It’s chicken time again. The current flock of birds we have, have not been good birds, they have been egg eaters, not great layers, and they’re not pretty either. I’ve been fighting with these birds ever since we bought the first batch of Black Australorps. If your memory is good, then you might remember that these birds had a cannibalism problem when they were young. So I butchered all the

males, well maybe butchered isn’t the right word, but I got rid of all the males. But the problems with these birds never really stopped. The whole time I’ve had them, they’ve been anti-human. One of those things where you walk into the chicken house and they run like terrorized animals upsetting everybody. In six months, all of the adult birds I have right now will be gone. I use the 6, 12, 18 month rule, and a couple of days back I hatched a batch of baby birds. In about six months, let’s say Christmas, they will start laying. That’s when the adult birds will go in the canner. Then six months later, I will hatch a batch of birds, which will be one year from the time these were born, which was about two days ago, and the cycle continues. When the birds hatched two days ago are one year old, I will hatch their replacements which will start laying in six months, making the birds born two days ago 18 months old. Wa-la! 6, 12, 18 months.

These birds I just hatched got off to an unusual start. I was starting to gather eggs for this hatch, and put them in the little cardboard cartons, then tilt one end up and down. Kind of the poor man’s version of an egg turner. So, I got out one of my egg turners and started using it, just not inside the incubator. A couple of days before I was going to start the eggs

in the incubator, I got out one of the old ones and set it up to try it out. Well, the fan didn’t work. I tried cleaning it, blowing it out, even put some 3-In-One oil on it’s little plastic bearing. Well, it was determined to die, and it did. But, last year I had an incubator, same style, that the heating element went out. No big deal, just take the motor out of it. Well that motor had a missing screw, and at that particular time we were extremely busy. Then I got out my brand spanking new third incubator. I told you about it a while back, it operates off of 12 volts DC. I put the two old incubators back in their boxes, marked on the boxes what was wrong, and maybe someday during the cold of winter I’ll dig those two things out and try to make me one happy incubator. Maybe.

Okay. New incubator, 12 volts DC, new turner, 12 volts AC. Make sure you read the small print. I plugged in the turner and incubator separately to

make sure they both worked. The egg turner did what it’s supposed to do, and so did the incubator. Life is great. I put my brand spanking new turner inside the brand spanking new incubator, filled up the water trough, put the eggs in the turner and set my clock for 21 days. Being the good chicken hatcher I am, I checked the temperature meticulously every time I passed the incubator. This is one of those new fangled type of incubators, electronic. You set the temperature and it does everything else. Well, actually, the temperature was preset, but you can adjust the temperature if your conditions vary. Life’s good.

Three or four days later I notice that eggs are in the same position every time I check the temperature. So, I started checking not just the

temperature, but the egg turner position. Guess what? The turner is not turning. We opened up the incubator, took the turner and eggs out, put the eggs back in the incubator and observed the turner for a couple of days. The turner turned it’s little heart out. Put the turner back in the incubator with the eggs in the turner, watched it again for another day, and you’re right, it’s not turning the eggs. The turner is not a complicated little gizmo. I checked all of the logical reasons why it wouldn’t turn. It wasn’t crimped anywhere. There was nothing blocking it’s movement in any form or fashion. It just wouldn’t turn with eggs in it. Out comes the turner again, the eggs go in the incubator, and we do it the old fashioned way. Took a pencil and marked an ‘x’ on one side of the egg and a ‘0’ on the other. We started turning the eggs by hand.

The problem is we had gone for about seven days not knowing if the eggs had ever been turned. We talked about it. Do we just abandon the 42 eggs we have in there and start over? Or do we let them go for another two weeks and see what we get? We decided to go ahead and let them finish their cycle. We knew that we might get a terrible hatch rate, or deformities, or both. 

The big day comes. Well, actually, the big day came one day early. We heard a cheeping sound, looked in the incubator, and guess what? We had

what would appear to be a nice, healthy, little Buff Orpington. That was Friday morning. Before Saturday morning we had 34 healthy, vigorous baby chicks. That means we only had eight that didn’t hatch. This is the best hatch rate we have had since we have lived here for seven years. They are probably the healthiest birds we have ever hatched. We did all the usual things. We quit turning the eggs three days before the scheduled hatch. We only removed the baby birds from the incubator about twice a day. You don’t want to let out too much of the moisture or heat, you can chill some of the birds that are still wet. But at the same time, we also removed the empty egg shells.

There is a sad part to this story also. Of the eight that didn’t hatch, three had large peck holes, and you could hear cheeping and see movement. It’s real tempting to help these birds out of their shells, and I know some people do. But it’s just not a recommended practice. I took the eggs that didn’t hatch, put them in a plastic bag and put them in the trash. The next morning I took them to the trash dumpsters. I know some will disagree with that. I’ll leave it at that.

Now we have the 34 healthy baby chicks in their temporary brooder, which was very temporary. Baby chickens put off a very fine dust that plugs my head like a stopper. This morning I had a smashing migraine. So the baby chicks are now in their permanent quarters in a secure section of the chicken house. They have heat, they have shelter, food and water. These 34 birds will be part of our replacement flock. We have started gathering eggs for the next hatch, and will probably start them on Wednesday. Three weeks from then, hopefully, we will have another good hatch. This should round out all of the female birds that we will need, and give us another large batch of males to process for the freezer and canner. If we want more meat, then we’ll do one more batch in the incubator for just meat. That’s the plan anyway.

Here in about 10 weeks, we’ll be butchering some friers, and we’ll let you know how things go. I almost forgot something. Last July I had lower back surgery. The surgery went fine and I’m doing well, but I will never in my life tote another 50 lb. bag of chicken feed again. For years we have always mixed our own chicken feed, ingredients were rolled oats, sunflower seeds, sweet feed, and a portion of laying pellets. Those days are over. We have gone to a standard laying pellet that has been formulated by chicken gurus, and this is what our adult chickens will be eating in the future. We do supplement their food daily with greens and other forms of herbs that come from the garden, along with whey from our cheese making. Someday, we will let the birds free range again, but not just yet. 

Sometimes you have to streamline life a little bit. One example, as just mentioned, is going to a standard chicken feed. But we’re also doing the same thing with all of the livestock. The day’s of mixing 500 lbs. of feed are over. Sometimes we just have to accept certain facts of life. But the good news is that I have 34 healthy, baby chicks. For this, I am truly thankful.

We’ll talk more later, Frank

Homestead News, Volume 2

I don’t know where the time goes, but lately it has gone flying by. So much so, that I really have to think about everything we’ve been doing. I’m sure I’ll forget some things that I wanted to tell you, but here goes. News from the homestead.


It’s easier to remember what happened today first. We started off by taking Pearl to the vet for a haircut. For the past few years, I have been giving her a haircut with scissors, and we were looking into some clippers when we discovered that the vet’s wife gives a ‘country cut’, or that’s what she likes to call it. So this morning Pearl was transformed. And all that hair only weighed two pounds! She will be much cooler with our hot, humid summer weather coming.



The next exciting thing that happened today is that Penny, her two boys, and Buttons moved to Faith’s house. Faith has long wanted to have goats, so today was a dream come true for her. She asked me when they were leaving if I was crying. She knows I have cried before when some of my adult does have left, but not this time. I was excited and happy for Faith. Besides that, we went over and visited them already this afternoon. Faith and her husband have a great place set up in their barn for the goats, as well as lots and lots of pasture/wooded area for them to graze once they get acclimated. That made this a very neat day.


Penny and boys

At their new home

The garden is really starting to grow well, and to my eyes gets more beautiful every day. I ran our Mantis tiller around the squash hills and here and there to knock down the weeds before this latest round of rainy weather hit. I also managed to replant the okra and some of the cow peas, cucumbers, carrots, spinach and beets that didn’t make it. The green beans that I replanted last week are doing great. It’s a new variety that we haven’t tried before. I’ll let you know if we like them.


The new section of the garden didn’t grow anything. I’m not sure if the seeds were old or got washed out by the heavy rain we had a few weeks ago. So far the only thing I have replanted there was more pinto beans along the trellis. The rest will have to wait for drier days again.

We have started eating turnip greens and salad fixings from the garden regularly. Tomorrow I am going to try my hand at freezing turnip greens like you do spinach. I have the directions in Stocking Up, and thought I would give it a try. We don’t expect the actual turnips to make since hot weather is coming, but are very happy to be able to enjoy the greens for now.


We moved the water tanks away from the barn so Frank could brush hog there. Our plan is to put down some heavy plastic, build a base with treated lumber, fill it with sand, allow that to settle in, put guttering on the barn, place the three 1550 gallon tanks on the pads, and run the guttering into the tanks. This will give us water for the animals, as well as the ‘animal feed’ garden we are going to plant in this pasture if it ever dries up enough to really work on the ground.

We’ve continued to make wheels of cheddar about two days a week and are up to 12 wheels aging in the frig, with 4 more drying on the cabinet. We will make two more wheels tomorrow and wax at least two of those that are drying. 

We have been saving eggs for the incubator which Frank will fire up tomorrow. This will give us some meat, but the concentration on this first batch will be replacement hens for our current flock. We have a Buff rooster which we like, and he will add some good qualities like size and demeanor, to our next flock of hens. We will probably hatch two more batches through the summer to resupply our freezer and some jars with meat.

This coming week we have another big event taking place. One week from today, if all goes according to plan, we will be bringing home three piglets, two boars and one gilt. We are beginning a whole new adventure raising American Guinea Hogs. One of the boars will be raised for meat, the other for breeding. We will share our adventures, which we hope will be mostly successful, as we go along. This is something we have never done before. We have fed out a few feeder pigs along the way, but never raised any to breed, so keep your fingers crossed for us. We have chosen this particular breed for very specific reasons, which we will discuss in more detail in another article dedicated specifically to the pigs.

We continue to make and consume sauerkraut almost everyday. The batch we started on April 22nd was removed from the crock yesterday. We used one whole head of cabbage and it made about a quart and a half of kraut. Instead of removing about a third of it and leaving the rest in the crock, this time I removed all of it and started another batch. The new batch consists of about one and two thirds head of cabbage and about two cups of shredded carrots. Since I have started shredding the cabbage there isn’t any issue with having enough natural juices to cover the vegetables in the crock. I continue to add a good amount of juice from the previous batch to boost the fermentation process. We have really begun to enjoy the kraut and are very glad we have been learning this process.


Each time we walk out the door, if the wind is not blowing too much, we are greeted with the wonderful aroma of honeysuckle. It is blooming in profusion.

There are also lots of wild privet blooming here and yon around the house and along the fence rows. It is more subtle than the honeysuckle, but smells wonderful all by itself.

The wild blackberries are growing by the bazillion. I really look forward to picking and picking and picking. Last year I did an article about free food for the picking. I wonder if anyone else around is eyeing all of this free food the way I am.

We are picking just enough strawberries to have some each morning with our breakfast. There is just no comparison to frozen and fresh. They are a welcome addition to our daily fare.

Now, it’s time to go feed and milk the goats, gather the eggs, put the chickens to bed, feed the dog and cats, and see if any of the goats laughed at Pearl’s haircut. She does look rather different. Then it’s time to fix supper, finish up this post and wait for the next round of storms to come through. Life is busy and blessed. 

Until next time – Fern

What’s Happening

Hello Everybody, Frank here.

Last week we had an exceptional amount of snow and ice for this area. This week we’ve had rain just about every day. But the good news is, next week, we have a day and a half that is forecast to be partly sunny. Then the weather forecast shows us going back into another rainy period for the foreseeable future. 

Needless to say the garden has not been worked, and it will probably will not be worked for at least two weeks. We had planned on having seedlings in the ground a week or so back. Things like cabbage, broccoli, cole type crops. But that’s just not going to happen any time in the immediate future. Where I’m going with this line of thought, is that outside of planning and getting a varied assortment of seeds up to the sprout and seedling stage, there’s just not much happening in the garden.

Our baby goats are doing good, they’re out grazing with the big girls now. They’re eating grain and seem to enjoy it greatly. For the most part we don’t have to chase them down to go into the pen at night any more. I think the grain has a lot to do with that. 

First mozzarella of the season

We’re getting about three quarts of milk a day, from only milking once a day right now. With the babies penned up overnight, we take all of the available milk before they get their breakfast. 

Our three first fresheners are coming along well. We’re expecting their babies around April 2nd. That will also be about the same time that we wean the current batch of babies. So, that’s the update for the goats.

Our chickens are doing good for the most part. We need to get rid of a couple of roosters. There is a good chance one of them may grace us at our dinner table tomorrow night. We’re still not getting the egg production we want. We have 19 hens, and we’re probably getting on average about 12 eggs a day. That’s just not quite enough for our needs. But we are giving thought to what we’re going to hatch around June 1st, so we can start that 6, 12, 18 month cycle. This will provide us with friers and replacement hens for the flock. So, that cycle continues also. I just wish we were getting more eggs. You see we feed the eggs to not only us, but to the dog and the cats.

The kittens are healthy and it’s about time to get them spayed and neutered. And it’s also time to ban the little boy goats. You probably remember them as Breakfast and Lunch.

We’ve been working on getting our garage cleaned out and organized. It just seems like every time you clear out an empty space, there is always something to take it’s place.

We tried some fermented cabbage the other day, and we’ve been having a couple of bites of it each day for the last two or three days. For us it is definitely, let me say that again, definitely, an acquired taste. So, we’ll have to wait and see how the fermented cabbage works out.

There’s not much going on around the farm except everyday business as usual stuff. Our taxes are completed for the year. We have plans to butcher a couple of our older wethers, and tomorrow we’re going to make some fresh pressed herb cheese. Or, we could go out in the garden and make mud angels. Now wouldn’t that be fun? I’ve only put to or three loads of goat and chicken manure on the garden this year. Nah, we’re not going to be making any mud angels. That’s a tad bit immature. How about if we make mud pies and give them to our neighbors? Nah, because then they would expect pies every year. Well, as you can tell, things are a little slow around here right now. Hope you’re having a good day. Take care. Bye-bye.

We’ll talk more later, Frank