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Archive for the ‘Meat’ Category
Saturday, December 20th, 2014
We’re really grateful for so many different things. We are grateful for each other and for this wonderful homestead that just keeps getting better every day.
When I think of moving here in 2003, in February, when there was nothing but small trees, old logs and stumps with big woods all around and all we’ve accomplished it doesn’t seem possible: the log house, huge storage building, big gardens, berry patch, orchard, tons of fencing, fenced pig pastures or extra garden (whichever is needed), a training ring and adjacent barn, clearing two pastures, then the third huge one on the new forty acres we bought three years ago, plowing and planting many acres, buying haying equipment, and building the new barn.
Stocking up the pantry after nearly depleting it after our move here is beyond belief. We’re eating our own home-raised pork, chicken, eggs, milk, and beef along with some canned venison from last year as well as plenty of fruits and vegetables from our homestead.
The bread we bake is from flour we grind and after that bout with diverticulitis, I’m SO happy to be able to eat whole wheat bread again! It’s like a celebration, pulling a loaf out of the oven. We never take things for granted but appreciate every single day. — Jackie
Wednesday, December 17th, 2014
After a day without snow and rain, which is unheard of here in northern Minnesota this time of the year, we got a two-inch snowfall. Luckily, today the sun’s out and it’s pretty and not too cold. Our critters are happy and fat and seem to enjoy the fresh snow. The horses are running around bucking and playing and even the cows are joining them. (It’s pretty funny to see a big cow with her bag swinging back and forth, bucking and jumping with her tail kinked up in the air!)
We knew the snow was coming so we carried in extra wood and while I ran to town for feed, Will brought in the Christmas tree and got it set up. It seems like every year we have a prettier tree! This year, it’s a locally grown pine. Our own Christmas tree selection is dim; some nice trees are too big and others, too small. Maybe next year we can go out and cut our own again. But we’re happy to have a neighbor to the North that has a small Christmas tree farm. We get a nice fresh tree and keep the bucks local!
I’m excited; we’ll be picking up our beef from the processing plant on Friday! We’ve sold seven quarters of our natural beef, saving a quarter for ourselves. So I’ll be delivering beef Friday and Saturday as well as bringing ours home. Yum, I can’t wait! (We’ve also started selling quarters and halves from the next two butcher steers. Many are repeat customers, so that makes us feel good.)
Keep watching the box at the top of the blog as our new seed business, which we’ve named SEED TREASURES (we believe seeds are more valuable than gold), is up and running with many more selections this year! Click on the link. But if you can’t open it, just e-mail us at email@example.com and I’ll see you get a listing. — Jackie
Wednesday, December 10th, 2014
I roasted two chickens yesterday. We ate part of one for supper last night with rice and carrots. Wow, was that good! Today I’ll be picking chicken off the bone and canning both of them up in the wonderful broth made from the pan drippings. I have four more in the freezer but as it’s supposed to hit the forties I think we’ll butcher a couple more and then can them up right after they’ve cooled down.
I also got whole boneless pork loins on sale from our local store for $1.99 a pound and I’ll be canning them up too.
We’ll be getting our beef back in about a week and we can hardly wait as we’ve been out of beef for quite awhile, except for canned beef. Canned beef is great but sometimes you just want some fresh meat too. Right now we’re starting to take orders for our last two butcher steers and hopefully we’ll get the meat sold before our butchering date in January. Craigslist has been good that way. It seems that lots of folks are concerned about where their meat comes from these days and that’s a good thing.
Will and I have been talking more about the varieties we plan to grow next spring and about fencing the 1½ acres that was our new corn/pumpkin patch. Unfenced, the deer left us the corn but ate all the pumpkins and squash. We can’t have that happen again so we’re trying to save up enough to buy fencing for it. We do have the fence posts already so I’m crossing my fingers! A local greenhouse has contacted us about supplying them with Halloween pumpkins and fall decorative squash next year so we’ll try to do that too out of our “test plots” on the new ground where we won’t be saving seed. (It’ll cross as we’re going to grow several different varieties.)
I’m feeling better but will sure be glad when I’m done with drugs! My stomach does NOT like them!
Well, back to canning. By the way, a big “thank you” to all of you who are continuing to order seeds from the click box at the top of the blog. We DO still have seeds but watch as we’ll soon be posting our 2014-2015 seed listing that will have many more varieties available. — Jackie
Tuesday, November 25th, 2014
Last Thursday was one for me. My adopted son, Javid, is still getting his ducks in a row after we moved him here from Montana. To get his Social Security Disability, he had to have a photo identification card. To get that he had to have a certified copy of his birth certificate, which the “helpful” Social Services in Helena had lost. So I tore off to Virginia (the city, not the state, thank God!) and got one for him. $27. Then we reserved a handicap bus to pick him up at the nursing home. That was $77 for a round trip of 10 miles. (OMG, how could they charge that much?) We were on the bus five minutes. We got to the driver’s license bureau and the bus left. Inside, we filled out the form and took it to the window, where the nice lady informed us that the computers in the whole state (motor vehicles/drivers license) were “down.” Couldn’t do a thing, sorry. So I called the bus back. It took half an hour to get it back, in which time the lady tried again to get the computer to work. No go.
So back to the nursing home we went. Of course there was no refund for the $77 for the bus. There was no way I was going to spend another $77 for another bus the next day, so, thank God, David didn’t have school Friday and he came back with me and lifted Javid into the car seat and back out again at the Driver’s License Bureau. (Yes, I did call them Friday morning to make sure the computers were back “up”!) We got that done and Javid will get his card in about 6 weeks.
Then David and I tore off to Hibbing, 23 miles west, so he could apply for a replacement Social Security card after losing his wallet this summer. Got that done for free with no glitches. By then I was more than ready to get HOME!
And back to homesteading. As we had great warmer temps, into the mid thirties, Will and I butchered six big fat meat chickens. With his handy-dandy Tornado Clucker Plucker, it went fast and easy. Today I’ll wrap and freeze the birds to can up after Thanksgiving. (They do need to chill for at least 12 hours in refrigeration before eating, freezing, or canning so they’ll be tender.)
Today Will finished hauling rotted goat manure out onto our garden and buried a bunch of old rotten stumps, logs, and branches, shoved into a dip, with more rotted manure. No, we’re not doing hugelkultur gardening, just getting rid of ugly wood and flattening out a big low spot. One more job well done! — Jackie
Tuesday, November 11th, 2014
We listened to the weather radio yesterday morning, cringing when they talked about significant snowfall for our area and south of us. Eek! Luckily, we only got a dusting but Duluth and parts south and east got hammered with 12 to 18 inches of snow.
We knew it was coming and Will and I have been working like mad to get things done ahead of winter. I pulled the last ears of our Glass Gem popcorn and was really happy with the ears (and colors!) we got. We didn’t get a full crop as it was quite late-maturing. Next year I’m planting it farther apart so the stalks get more sunlight. I discovered that the rows on the outside matured faster than those on the inner rows because it’s such a thick-growing corn. But the colors — Wow! Colors I’ve never seen in corn: light blue, pink, mauve, and pastels. We’ll definitely plant it again!
I wrapped up the last of the fruit trees and bushes yesterday. Will salvaged some heavy aluminum screening from an old TV dish so we could wrap the honeyberries and a couple of bush cherries that were too bushy for a regular screen to fit around. It worked great. We had quite a bit of vole damage to our trees last winter so we wanted to make sure the same wouldn’t happen this year. We have a friend whose big apple tree was killed because the voles had totally girdled the trunk. That’s depressing. Some of our orchard trees have grown so much that the white spiral plastic tree guards won’t fit. I used old aluminum window screen instead. We aren’t taking any chances!
I got a whole pork loin on sale at our local store for $1.99 a pound. I roasted it up for dinner, cut into two chunks to fit my roaster. Then the next day I warmed it up and canned what was left from dinner, using the pan drippings with water added for a broth. We got two meals plus three quarts and a pint to add to our pantry. And I also got busy and readied another batch of carrots to go in the canner after the pork came out. I’ve only got one more batch to go plus some rutabagas.
We aren’t hunting deer this fall because winter killed off about half of our local deer herd. Besides, we are butchering a steer and we already have half a pig left in my son’s, freezer. And canned venison down in our basement from last fall. And the meat chickens… We sure don’t need more meat and we feel sorry for the neighboring deer herd and decided to let them rest with plenty of feed (Will’s oats/clover patch!). There’s always next year if we need one. — Jackie
Friday, September 19th, 2014
Meat bones and weed killer with soap
First. If you take deer bones after cutting deer up, cut up bones and boil you will be surprised how much more meat from the bones that can be used and such good broth to can.
Second. I have honey bees and all I read says soap of any kind will kill bees. The weed killer with soap may not be a good thing.
Thanks for the tips, PC. Some folks don’t like the broth made from deer bones but those who do can sure pack away a lot of tasty broth and use a lot more of the deer that way to stock their pantries! — Jackie
How do you give the Hoegger’s herbal worm remedy to your goats? Have read several comments that the goats don’t like it!
We feed a sweet feed with molasses. By mixing the worm remedy with it, the goats don’t even know they got it! If you only have a couple of goats, a dab of Vicks on their noses before feeding will quickly mask any taste but most goats don’t mind at all. — Jackie
Glad to hear you’re on the mend. Busy time to be having surgery. My question: I have several cases of corn bought from store. I noticed tops of a few cans pop when touched. Threw these out. Can I re-can other cans? Dates I know doesn’t mean a lot but these are only 2010-2011.
Yes, you can re-can canned foods. But do remember to treat them as if they were fresh using the same times and pressure required for foods you just prepared from your garden.
It IS a busy time for having a surgery but I figured it’s preparedness as you never know when a gallbladder will blow up in the middle of a nasty storm, on Sunday night in the middle of nowhere. Better to do it when it’s calm and the weather’s fine. Done is done and I still will get a whole lot of garden canned up. — Jackie
Thursday, July 3rd, 2014
I started growing horseradish a few years ago, but had a hard time getting it to take off. Similar to the problem with my asparagus, but that’s another issue. I have found that turning this southern Ohio clay soil around has been a longer than expected process. The chicken manure and bedding each fall and kitchen compost have helped. My soil is starting to have some ‘color’ to it!
This year, wow, the horseradish is crazy-big and has spread. My question is: Other than grating it to use table side, or canning small jars (even for gifts), what way can I make this root an asset to our table? Suggestions or recipes?
Thanks for your dedicated blogging and wonderful articles in the magazine. I started as a magazine subscriber, and now a kindle subscriber and feel like I know you from your articles. For me as a part time homesteader/hobby farmer you are the inspiration I need to keep working for the lifestyle balance of work, home, and family that I need to be happy and healthy! It is worth it.
Thank you Jennifer. I really do enjoy helping people be more successful at homesteading.
Horseradish is useful in so many different ways. I use it as an ingredient in many dishes, adding it to sauce over baked fish and chicken, using it in sandwich spreads, making a cheese, mayo, sour cream, bacon, and horseradish chip and veggie dip, casseroles, and of course cocktail sauce (ketchup and horseradish mixed). You can also mix it with sour cream and top baked potatoes. There are dozens of recipes available online, too. — Jackie
My daughter opened a jar of ham she canned this past winter, she dumped it along with the broth in the jar into her skillet and boiled it for 30 minutes, cooked off the broth and let it fry a little. Her family ate half of it, promptly put the remainder in the refrigerator and two days later when her husband went to warm it up, he noticed tiny little worms on it. He opened the ham strips and they were inside it too. When initially canned, the ham was pressure canned for 90 minutes. On top of that it was a precooked ham to begin with! How is it possible for anything to survive being browned, processed for 90 minutes, sealed, boiled for 30 minutes and fried again? Have you ever heard of this? I sure haven’t and I have been canning for 35 years. She didn’t add anything other ingredients to her ham when she cooked it for supper, so just the ham and broth. It was delicious though, but, ech, stomach turning upon the gruesome discovery.
Vienna, West Virginia
Nothing will live through pressure canning then boiling/frying. The worms were probably fruit fly or housefly maggots. Evidently flies laid eggs on some of the meat and the refrigerator wasn’t cold enough to prevent the eggs from hatching. The tiny worms would be just-hatched larvae. Tell your daughter that they didn’t eat wormy canned food. At least that’s something. This is very rare but I’ll bet they really check their food in the future! Ech! — Jackie
Tuesday, May 20th, 2014
After weeks of waiting, we were finally rewarded by seeing a Baltimore Oriole in a birch tree off of our deck. He tried to drink from our hummingbird feeder with no results. He flew off a ways and I quickly took grape jelly out and spooned out some on the railing of our porch and moved one of the nectar feeders for orioles onto a shepherd’s hook near the hummingbird feeder.
It was only a few minutes later when he came back and immediately hopped to the jelly and started eating. Then, later, he was at the oriole feeder in the back yard and ate grape jelly from that one, too. We’re hoping that he’ll bring a lady friend back to nest nearby.
One thing that was interesting is that chickadees were drinking/eating the grape jelly and rose breasted grosbeaks were eating the oranges we put out for the orioles! Strange, but what the heck.
It’s been real busy around here now that the “rainy season” seems to have let off some. Will finally got Old Yeller back together. It seemed like for the last week or so it was, “oops, one more part to order. Oops, another one!” Then, yesterday, Bill and our grandson, Mason, brought his tractor and 3-point rototiller up and tilled not only our garden but a few isolated spots for squash and corn AND most of the pig pasture. The tiller digs quite a bit deeper than does our Troy-Bilt Horse tiller. We’re butchering our two pigs soon so Will plans on planting the sweet corn he’s breeding back from hybrid to open pollinated in the old pig pasture. This is the third generation and last year’s corn was very nice and we’re hoping to be able to save some seed to sell this fall.
As Bill was coming with the tiller, I had to move one of our big rhubarb plants. After digging it up, I ended up with a dozen big roots. I gave two to my friend, Carolyn and two to Bill, then transplanted the rest into various new spots around the homestead. Some of those roots were huge. In fact, Bill saw the remaining old roots and thought it was a tree stump!
Because the goats had eaten bark from the small popple trees in their pasture and the trees died, Will pushed them over a week ago and has been working at tossing them over the fence in a pile. We’ll saw them up for kitchen wood with the table saw he calls his “mini-cordwood” saw with its Briggs engine. With the dead trees gone it looks much nicer and the grass and clover will grow a lot better.
Will staked out the spots for our two larger, better hoop houses and this afternoon I’ll be out planting onion sets past the east hoop house spot. This time of the year, it’s run, run, run! So much to do. And our June seminar is only three weeks away! (If anyone is interested, we still do have some spots for you, if you’d like to come.) — Jackie