Welcome to MY ADVENTURE OF DAILY LIFE. I have long since wanted and been encouraged to document the plethora of items I work on, learn, and in general tinker with. I travel and experience new things far and wide and love to share what I gain from them. Here I am sharing with you not just the amazing but the every day as well. They may not fall under the category of "daring adventure" but I am usually having a blast doing them. Enjoy!
Last week was Freedom! for the keets. Our baby guinea hens have been growing fast and are already starting to make grown up noises.
Have you ever heard guineas before? Whoa...
Poor little things were pretty apprehensive about crossing the threshold but just a few days later they can't wait to get out in the morning and start their adventures!
I find it totally amazing that they are already in their cage waiting on me at the end of the day. Thank goodness they reset their "territory" since they had already had 30 days being raised some where else when found that we should have been doing that all along. I for one am really looking forward to the serious decline in ticks that these noisy girls will afford us! If you haven't looked into having them for your homestead, I recommend you doing your research as they are the ultimate in natural flea and tick control.
A few years ago I took a class on food foraging. The woman who taught it gave us a great deal of information on how to make a salad with local weeds which we were able to try at the end. She had also included a red drink that appeared to be made of small berries. They were from the sumac bushes that we see everywhere here on the east coast states and beyond. It was delicious! This probably was the item that stuck out the most about the class and here I am still gathering the red berries at the end of each summer. They are very high Vitamin C which as we know is a valuable asset to have, especially come winter time. The husband must have enjoyed it, since he helped me get back out there and gather more of it!
Everyone had questions about how did I know it wasn't poison sumac. Poison sumac is easily identifiable with the berries being white and not red. My experience and from everything I have read, if you stick with the red berries, you should be in the clear.
Because of the Vitamin C being so fragile, you add a bunch or two of the red berries to cold water and put it in the sun. Sweeten with honey or maple syrup for the best flavoring.
For the farm updates, you should know that the kitten we picked up out of the road is doing very well. He can move in any direction which now includes where ever your feet are. He has started hunting moths and toes so look out!
Pigs are getting fatter and fatter each day. Last weekend we moved them to the next pen for new root forage and they are making short work of the area. We have started seeding other lots in preparation for them. One already has baby turnips that have sprouted and are growing fast. I imagine that will be one of the favorites for them! Next year all of the plots will have vegetables for them and I am already saving seeds for that very purpose. Anything we grow in the garden will also be broadcasted on this fertile soil that has been turned but pig noses and fertilized too.
The guinea hens are busy doing their tick control however they have not been sticking to our yard. I know they are consuming there too but it seems most of their day is in our neighbors' yards. We have checked with all of them to make sure the noise isn't bothering anyone, so far so good. Everyone seems to get a kick out of the animals and I am certainly the first to admit how entertaining they are.
The sauce pot has worked well! It did burn a little the first time I used it since I had the heat up too high. I cleaned it up and started again, this time on the lowest setting and it did really really well. There seemed to be a tiny bit towards the end but I may not have been stirring it like I should have been.
We are now proud goat owners! Bonus: We have been told that the female is already pregnant which means one thing to us... Goat Cheese! Pictures and stories of their antics to come. In the mean time we are working as fast as we can to put up all the veggies we can and barrel full steam ahead and getting the farm to where it should be.
Canning canning canning. Got an hour available? There is always more stuff to can!
Look at all these tomatoes! The best thing is most of them are from plants that "volunteered", meaning they are from seeds from last year's tomatoes that ended up in the compost pile. Mr Brawny scooped them out as they sprouted and put them in a row on the hill side garden. Now we have more tomatoes that we know what to do with!
One thing we DO know is that even small ones make great sauce. My only problem with making your own sauce is that no mater how diligent I am about stirring the sauce, it always burns at least a little. I have been just using the regular stock pots but I am about to get fancy!
I'll be sure to let you know if the porcelain makes a difference. BONUS: Not Made In China!