Sometimes it seems as if there is not much going on here to report, but once I really stop and think about it, I can usually come up with something. This time the news is full of a number of small things. Take the goats for instance.
Last night I started penning up our two youngest kids again. They are both four months old, but are still nursing. We had separated them into the old weaning a pasture for about a month, but then the pigs came and took over that pasture. Then for a while, the kids just nursed through the fence after we put them in with the buck and wethers. As the young doe approached four months we didn’t want to leave her in the buck pasture, so we brought her back out with the does and hoped in vain that her mom wouldn’t let her nurse. She did. Now the young buck comes through the gate to be with his mom and nurse. We haven’t been able to block off the gate yet, and even
|Lady Bug has a nice udder for a first freshener|
if we did, he would still nurse through the fence. Both of these moms are first fresheners and we still want to develop their udders as much as possible this first season, so last night I started penning up these two kids again. This morning I got over three quarts of milk instead of one.
That’s good since we are eating our cheddar cheese a little faster than we have in the past. It’s a great part of our low carb diet. So with this increase in milk, we will make more cheddar to replace the six wheels we have already consumed. The wheel I opened yesterday was waxed the end of April and is quite good. Did you know that room temperature cheese is better than refrigerated? Quite by accident we discovered we like warm cheese better, and it doesn’t taste the same as cold cheese. When we open a new wheel of cheddar, I leave it out on the counter in a bowl. The rind will dry out more and harden, then eventually the oils in the cheese will begin to coat the outside of the wheel. In times gone by, cheese was stored at room temperature, maybe covered by a towel or cloth. In a strange way it seems this is yet another small step we’ve discovered that will be one less thing to change when the power goes out and stays out.
The temperatures here continue to be at or over 100* with dangerously high heat indexes. Any outside work is accomplished early in the day, with very few exceptions. I have been having some serious sinus issues for about a month or more which have greatly impacted the work I do in the garden. The heat and humidity, not to mention bending over, many days make the headaches I’ve been having intolerable. Has anyone out there had a sinus balloon dilation procedure? I am scheduled to have this performed in a week or so. At this point, with the headaches I have been having, I am ready for some relief. The headaches have definitely impacted accomplishing things around the homestead as well as writing here on the blog.
In the last few days we have canned the last of the winter squashes. The bugs have killed all of our squash plants and it’s too late to grow any more winter varieties, so we won’t have any fresh to store for winter, but we’ve ended up with 41 quarts, which we are happy with. I have replanted yellow summer squash which should be able to produce before frost if I can keep them alive and win the war with the bugs.
We also made 11 quarts of salsa yesterday. It’s our favorite way to eat canned tomatoes, and I hope we can make another batch. Even with all of this heat, the tomatoes are still producing very well. Frank just walked by the thermometer and told me it’s 104* outside. We closed down some of the blinds to help the AC try to keep up. Now Frank just told me it’s been 106*!
It’s nice to have a few fresh things from the garden in the crisper. I started chopping and freezing fresh peppers today. We really enjoyed using them through the winter last year and I hope to freeze a number of quarts. I’m also doing an experiment with fermenting a few jalapeno peppers. I took the last batch of sauerkraut out of the crock today and put it in the frig. We started this batch on June 20th. It smells and looks great. When we first started eating kraut, Frank wasn’t very fond of it, but like many people predicted, we now really enjoy our daily portion. He even asks for larger servings of it now.
We got this plastic strainer spoon to use with the crock to prevent scraping the ceramic finish. It works very well.
After I emptied the crock, I strained off a bit of the juice to use with a few jalapeno peppers. I read somewhere, sorry I don’t remember where, it could have been a comment here, that fermented peppers were crunchy and very good, so I’m going to try it. I added a few peppers to the kraut juice then covered them with salt water. I discovered this small jar fit just right into the pint jar, so I’m using it to keep the peppers submerged. For now, it will reside on the cabinet on a plate. I will be very interested in how this turns out since we prefer crunchy to soft peppers.
|I used a half gallon of milk. This bowl wasn’t big enough.|
I’ve also decided to take the plunge and try the cottage cheese ‘recipe’ from The Organic Prepper several people suggested. Even my aunt wrote and told me what she remembered about how my grandmother made cottage cheese. Thank you for that email, Aunt A.N. The only ingredient is milk, and all you do is leave it in a covered bowl on the cabinet for two or three days. When the cream rises and sours, it is skimmed off and eaten. That’s it. It’s almost too easy, so we will see how it turns out. I will let you know.
Our chickens are doing well. The young hens are blending in with the main flock just fine. The young roosters will be ready to put in the freezer soon which is good since we are ready for some fresh fried chicken. The youngest batch of birds are growing well and will soon need to take over the young rooster pen for more space.
|They all like the tomato skins from the salsa.|
I made a new batch of lotion this morning since the last one was starting to turn brown in places. Tewshooz left a comment for us early on about using a preservative to prevent this problem. When I made the last batch I forgot to add the vitamin E, so it didn’t last as long as it could have. This time I wrote vitamin E on the recipe I got from Leigh at 5 Acres & A Dream, so I won’t
forget it next time. Since this lotion is made from olive oil, herbal tea and beeswax, I fed this old portion to the pigs. It’s nice it didn’t totally go to waste. The other thing Tewshooz taught me with a comment was to keep working the lotion until it emulsifies, that way the oil and water won’t separate. To do that now, I place the pan of warm oil, wax and tea into a sink of cold water while I stir it briskly with a small whip. It works great. Thanks for the tips, Tewshooz, they have really paid off.
|Peppermint and lemon balm for the herbal tea ingredients|
|Takes about 20 minutes|
|Cooling in cold water|
For lunch today we had a no taco, taco salad. It has most of the normal ingredients a taco salad would, just no corn chips or shell. A serving of kraut goes well with this meal. We used some of our canned jalapenos from last year, the salsa we made yesterday, a fresh sweet pepper from the garden, some lettuce, spinach, onion, olives, and room temperature, grated, cheddar. It was great!
Tonight some of the members of Frank’s radio class are taking tests for their ham licenses. We are excited for them and hope everyone does well. We’ll let you know how it turns out and give you an update on how the class went in general. Now that it is over, we’ll see if our hopes of a local communications network materializes.
By the way. Has anyone been having trouble with their internet service? Our internet service with Verizon over the past few months has gone from good, to a few glitches, to terrible. We get disconnected or ‘frozen’ numerous times a day now. Then we had someone tell us that Verizon and AT&T are having issues nationwide. Then we found out some other folks in this are are having connectivity issues with Verizon. Then we found out a medical clinic in Fort Smith, Arkansas has been having issues for a month. It would be interesting to hear if anyone else knows anything about this or is experiencing any difficulties.
We have taken to carrying a small bat with us into the pig pen for training purposes. The pigs have responded well and no longer crowd around right behind me when I am walking to the feed pan. We will continue to be very consistent in shaping their behavior. So far, so good.
Life on the homestead is good, very good. We continue to keep tabs on the world with a growing certainty that things will not remain as they are for much longer. The stock markets continue to exhibit the roller coaster pattern that many leading economists have been predicting. The media continues to distract the populace with the same mindless drivel they
have served up for years now. Every so often they intersperse their drivel with small tidbits of real news, news of increased violence, intolerance and suppression of the freedoms we once took for granted. Maybe that’s part of the problem. We have taken too much for granted for too long. Now the pursuit of pleasure and recreation is the end goal and the means justifies the end for a large portion of our world’s population. When this pursuit is no longer an option, what knowledge or skills will exist that can be utilized for survival? I’m afraid it will be like looking into the bottom of an empty barrel. There will be nothing there.
You’ve heard this many times before and here it is again. Learn all you can. Experience what you can now when failure is still and option and you can go to the store and obtain whatever it is you will need. Every single thing you can learn now will increase your possibility of making it yet another day when everything around you has changed. If some of the things we read and hear are anywhere near accurate, the beginnings of major upheaval or change may not be far away, not far at all. Do everything you can. Prepare yourself mentally to see and experience the unthinkable.
Until next time – Fern