My friends, I would like to show you around my new shop that opened Saturday! My daughter and I (and a beautiful array of angelic friends) have been scrubbing, painting, creating, preparing, and decorating this glorious 1800’s store front. Welcome to Pumpkin Hollow Farm Homesteading Supplies and Classes. If you are ever in Pueblo, Colorado, do come by! 687 S. Union Ave. Facebook.com/pumpkinhollowfarm
Wednesday: The idea came swift and clear as a starry night. Or perhaps it resurfaced. Or perhaps it was whispered in my ear by the homesteading spirits before me. Either way, it has been seven days since then and we are already planning our grand opening.
Thursday: I ran the idea by my youngest daughter to see if she wanted to be a part of it. She was in. We went for a long hike and discussed why we wanted to start a farmgirl store. I did not want to start something rashly with just money in mind. It needed to be meaningful and enjoyable. We came up with a list of why the homesteading lifestyle is important to us.
- Helps environment
- Creates better mental health
- Homesteading creates more family time
- Great for children
- Creates community
It was five and a half years ago that we stood in Nancy’s kitchen making goat’s milk soap, creating label ideas, going through seed catalogs and beginning “The Five Farmgirls.” Emily held a few-month old Maryjane on her hip as she and Nancy’s daughter, Faleena came up with product names. We laughed as we sarcastically came up with our own catch phrase, “It’s Farmgirl Good!” as we shook the cold milk trying to turn it into butter for two hours. Our friend, Lisa came over to help make soap and we sat outside on an early spring day and had a picnic lunch. A year later Nancy would suddenly and quietly cross over the veil.
Saturday: Doug and I had lunch with Lisa and Lance Saturday and I told her my idea. They raise humane meat on their ranch and we could have a pick up point at our shop. We could do the same for milk. We laughed and talked for three hours and discussed ideas. Still, with not a lot of dollars and no idea where to get an affordable retail space, it still felt far off.
So certain that this was going to take off, Emily and I started picking up usable antiques (that are sturdier and still work better than modern versions!) and items for our store. I bought material to make aprons and farmgirl style pillows. We came up with a name, Pumpkin Hollow Farm (of course); Homesteading Supplies and Classes.
Sunday: Doug and I drove around and gathered phone numbers for retail spaces. None of them were quite right. They also were way out of our price range. I wanted an old space that looked like a general store. And it had to be ridiculously affordable. (They are cleaning it up…I’m keeping the piano for the shop!)
Monday: I call on a shop that people had said would be hard to get. Many people had inquired on this space and had either been turned down or never called back. The manager picks up, says she will call the owner and call me back. Five minutes later she calls me back, the owner loves my idea. She will rent to me. For a ridiculously affordable price. Ten minutes later I am at the shop to see it. The building is over a hundred years old and it sure looks like a general store. It is in a great location.
Tuesday: Dad brings a box to my apothecary that says my name on it. “Mom wanted you to have these,” he says wistfully as he hands me a large bag along with the box. My friends Kat and Rod are like parents to me and Kat died almost exactly two years ago. I have a collection of her grandmother’s things. Hilda is alive and well in my home. A box and bag of homesteading items and china were the new gifts to me to carry on. A whisper from above that there are many friends helping this come together.
Wednesday: Yesterday morning we signed a lease and shook hands. A private loan came through. I registered my name. We have held on to our beloved name since our early farm. Our farm and homesteading school took a devastating turn a little over three years ago when we had to suddenly leave our rented farm and all of my beautiful homesteading items and our lifestyle was lost. In a twist of irony, as I searched for my name in the Secretary of State, the name expired three years ago to the day that I re-registered it.
Mission Statement: To increase happiness, health, and well being for people and Mother Earth by offering quality, second hand, homemade or sustainable objects that bring back the charm of an old fashioned, simple life.
Pumpkin Hollow Farm Homesteading Supplies and Classes coming in early September!
“It’s Farmgirl Good!”
We made arrangements to go see Sherry’s farm to pick up our first share of fresh, raw goat’s milk. Roughly twelve minutes of driving and we were there. I had no idea that we were so close to the farms in this area. Goats frolicked here and there as her livestock dog barked. Our new goat girl’s granddaughter skipped among the Alpines and La Manchas. Piglets ran around in an enclosure in the back. Chickens and ducks freely marched about. Their wild vegetable garden looked prolific and baby goats looked for someone to give them a bottle. We went home with two and a half gallons of delicious, frothy milk after lots of goat hugs.
It has been two and a half years since I have made cheese. I used to turn our own goat’s milk into a rich Gouda, sharp cheddar, creamy chevre, and many other wheels of wonderful cheese. I was surprised how quickly it all came back to me as I slowly stirred the curds. A two pound wheel of cheddar is drying on the counter.
We may not be able to have goats in the city but we can certainly help out another Farmgirl and get all the cheese we want in the process!
Here are a few links to my blog posts about making cheese;
Thanks for reading and helping me keep this blog alive and thriving. Happy Autumn!
Wanted: a cheese press
“You got the bug again?” Lisa asked over text when I inquired whether our friend still has Nancy’s old one.
“No. It never left.”
I have friends with small dairies producing delicious milk for a great price. Why shouldn’t I still make cheese? Oh, because I don’t have a cheese press!! Easily remedied, hopefully.
Doug and I enjoyed a cheese flight along with an amazing California red blend yesterday. A slightly tangy semi-soft cheese, a creamy brie from France, a sharp and heavenly cheese with truffles nestled in its layers, a mild gouda. All exceptional. I loved creating cheeses and I believe we can still do that here in our humble apartment with the same success or even more so for the constant environment and beautifully laid out kitchen.
I will still be canning this year. I have plans for the wall behind the dining room table. By autumn’s end it will be a wall of shelving filled with colorful spectacles of jeweled canning jars filled with winter sustenance.
Pots of vegetables and herbs will line my west facing balcony. I am just homesteading on a smaller scale.
Someone asked at the sustainability fair if I teach homesteading classes. I said I used to but why can’t I still? I am just homesteading on a smaller level, the same as many folks. Let’s start classes again! What do you want to learn? How to make cheese? How to can produce? How do dehydrate? How to freeze? How to garden in pots on the balcony? How to….the sky’s the limit. Your place or mine. Let’s do it.
The Pumpkin Hollow Farm Homesteading School is back.
I plot and wait. Plan and save up. Read and wonder. Then in a matter of minutes decide to buy something. Now. I have been dreaming (drooling) over getting a cheese press for a long time. Ever since Nancy and I were in her kitchen separating cream to make butter and making goat’s cheese some time back. (Read here) She said she had a cheese press that I could borrow. When she died her children couldn’t find it and eventually the house was empty and someone has the cream separator and cheese press I had my heart set on!
Alas, we went to the homesteading store and bought one on Father’s Day. I know, I know, that seems a bit like getting him something I want, but believe me, this will benefit him. I have a pound and a half of cheddar ready in seven days. We love cheese.
We were vegetarian for a long time and still don’t eat a tremendous amount of meat. We were vegan for two years after linking the veal and inhumane factory farm conditions to cheese. We are so grateful that we have our own milking goats now. We love milk and we so enjoy various wheels of cheese. The test was to take all the traditional cheese recipes designed for cow’s milk and make them with Isabelle’s milk. I am always up for a challenge.
Hard cheese is so much more time intensive than I imagined. It starts with heating the milk to a certain temperature according to the recipe, adding the cultures, then stirring again and letting it rest. During this time, with my first batch of cheddar cheese, I was stirring then set the spoon down, then added the cultures, then picked up the spoon again. It had a small inch square piece of paper towel stuck on it. It flew up into the air and in slow motion (well, faster than my brain could react) fell into the swirl of milk and disappeared. Frantic, I stirred trying to pull the paper towel to the surface to remove it. I am afraid it was never seen again. I am not proud of this. Whomever shares the first slices of cheddar with me next week be warned, there is a tad bit more fiber than I previously planned in said cheese.
The next step is adding the rennet. I naturally gravitate towards veg products so I got a vegetable rennet instead of the typical which is made out of calf stomach lining. Of course I defeated this purpose when I bought Lipase to add to some of the recipes like the Truffle soaked Manchego I just made. Lipase is made out of the same animal organ. I wonder if most vegetarians know that cheese is not a vegetarian product.
The cheese sits a bit longer. Then using a long knife I sliced the set gelatinous orb into half inch squares. Slice across one way then the other. A small squared checker board. Then slice at an angle the same way. Some recipes require stirring for thirty or more minutes. Completely against my nature!
Sometimes it is just time to raise the temperature. Turn up the burner? No sir. Put the pot in the sink and fill with hot water little by little, using a kettle half way through to make hotter water and raise the cheese about twenty degrees no more than two degrees per five minutes. The laser thermometer makes this more fun and taking the pot out of the water or adding more hot water to achieve desired temperature gives me just enough to do to keep from wandering off.
The cheese curds are now set into the cheesecloth lined mold and placed under the cheese press. I had to get real creative with weights. I use old milk jugs and fill them with water to create which weight I need. There are lines on the cheese press handle that have a number. Times that number with the weight of the milk jug to come up with the total weight of pressure. For instance if I need fifteen pounds of pressure according to the recipe I fill the jug with water until it weighs five pounds and place it on the line that says three. For fifty pounds I place the Dutch oven with the handle on the 4 line and hope that is 50 pounds! The pot could be twelve and a half pounds. I don’t have a kitchen scale that goes up that high.
I have made cheddar, derby, gouda, an Italian softer hard cheese, and manchego. Tomorrow I will make Swiss.
I thought I could just place the cheese in the basement to age. Wrong. The ideal temperature needed to be between 50 and 55 degrees with 80% humidity. My basement is 65 degrees with more humidity than upstairs, but I live in Colorado y’all, there is no humidity here. So I may have had like ten percent humidity. The answer came in the cheese making book. Set an old refrigerator on the lowest setting and place a bowl of water at the bottom. Perfect cheese cave conditions. I put old wood planks on the plastic refrigerator shelves. I borrowed a friend’s mini-fridge for this. She needs it back for her classroom as school is starting soon and I am out of room in there anyway! I need to find an old fridge. Red wine keeps perfect in there too, incidentally. It only needs to raise a few degrees at room temperature to be perfect to pair with the cheeses. Coincidence? I think not.
I am following recipes in the “Home Cheese Making” by Ricki Carroll. I’ll let you know how they turn out!
Our alpaca venture failed miserably, with a great financial loss, and two stubborn alpacas now working as lawn mowers somewhere in Limon. I had to give them away. I do love our chickens. I adore the ducks. I love goats. I am smitten.
Our adventure started badly enough, a doe that wouldn’t come near us, would sit in the milk bucket, and give us dirty looks. Katrina is so happy in her new home though, surrounded by baby goats, chickens, little kids, and even lets her new mom milk her without a stanchion!
Our other doe loved us tremendously, following us like a lost puppy, always wanting to help and snuggle. She died in March giving birth. Yet, our hearts were still in the game. We were ready to be goat herders.
Elsa was a gift from my goat guru, Jill, after Loretta’s death. Jill had to move shortly after and also offered me Elsa’s mom, who is our milker around here. Gentle and sweet, she is the perfect goat. Amy and Rob adopted Katrina’s doeling that was born on the farm and adopted three others from Jill and have been boarding them here. Six caprine comedians taking up residence. They are a delight. I highly recommend getting goats.
Here are some things you may want to know when contemplating becoming a goat herder.
1. What kind of goat?
Fainting goats and pigmy goats are very good companions for horses and other pack animals that may get lonely in a large pasture. They are fun to watch and are incredibly, ridiculously cute. However, they are not really great as milkers and pigmies have issues giving birth. They are more pet status then anything else.
Nigerian Dwarves make really great goats in the city. Denver and Colorado Springs now allow small goats, which Dwarves qualify as. They are a sturdy, fun-loving breed. They can give a quart or two a day of fresh, raw goat’s milk, perfect for a family homestead.
Alpines, Saanens, Oberhasli, and Nubians are great milkers. Large in stature (Isabelle is bigger than our greyhound), they have large udders and drop twins and triplets often. Nubians have higher milk fat in their milk which makes very creamy cheese. Turns out Dwarves have the highest milk fat but you would need four days of milk to get enough to make a good block of cheddar!
We started with Dwarves because they were easier to handle in my mind. We ended up with a purebred Saanen and her daughter who is half Saanen and half Alpine. They are very easy to handle. I am coveting Amy and Rob’s Alpine that lives here. She looks like a Siberian Husky and is gorgeous and adorably sweet. I may be adopting one of my friend, Nancy’s goats. When she passed away her goats were quickly dispersed but one has come around to needing a new home again. She is an older girl but still a great milker and now that I am obsessed with making hard cheeses, I would like a Nubian.
Expect to pay anywhere from free (if someone is desperate because they are moving) to $200 for a non-registered goat and between $200 to upwards of $800 for papered, purebred kids.
Always get two. They are pack animals and cannot live in singles.
2. What About Disbudding?
Remember my story about the bad goats at our friends’ house that were babysitting? Made me not want large goats at all. Or goats with horns. One thing that Jill and Nancy did the same in their goat raisings was disbudding. Seems mean, hold down a two week old goat kid while they scream bloody murder and set a hot curling iron looking thing to their horn nubs and burn it off! But, on closer inspection, it is actually not what it seems. Jill’s goat guru (do you think I will ever be called that?), Brittney, disbuds all of ours. She showed us how they are screaming because they are prey animals and being held down means they are about to be eaten. You’d be screaming bloody murder too. The burning is only on the hard, nerveless horn endings and takes about ten seconds. Done. It doesn’t touch the skin and two seconds later the goat kids are running around playing again. I appreciate not having horns stabbed into my hip if someone wants to play, or having them stuck in the fence.
3. What Do They Eat?
Goats like a diet of pure alfalfa flakes supplemented with pastures of weeds. Actually their favorite is trees. They love giant, green, taunting limbs of leaves. And tree bark. After the trees are gone, they will reluctantly munch on weeds. It is a fallacy that goats eat everything. One would be surprised to know that they are rather finicky eaters actually. They will eat about three quarters of the hay you set before them, sigh, and wander off to find a nice bush sticking through the fence from the neighbors yard. They do not eat tin cans, or odds and ends.
They should also be supplemented (this can be set out in small bowls to free feed) minerals and baking soda. Minerals they are missing and baking soda to get rid of bloat. They will help themselves as needed.
Lots of fresh water is imperative, of course.
Goats love a good time. We have several discarded tires that are stacked up along with an old, rusty keg. Doug calls it Mount Kegel. It is a playground of fun (and used to reach the higher branches of trees). Goats are really fun to watch play. They head-butt (good thing they are disbudded) and jump 360’s off of wood piles and feeding troughs. One night Doug was in the pasture with them at dusk. Goats are particularly silly at dusk. He would run across the yard then stop and turn to look at them. All at once they would all rear up and start hopping on all fours like giant bunny rabbits….sideways towards him! It was the funniest thing I have seen in a good minute.
5. Pasture Rotation
We are in a fine, old fashioned back yard so how we do pasture rotation is by fencing off half the yard. They stay on one side for three weeks, then move to the other. This allows them the grass to start growing back.
I bought a simple igloo for the goats as their house on one side of the yard. The old alpaca shelter consists of a covering between the chicken coop and the garage. It keeps the rain out and there is a gate on one side. Goats do not need an entire barn. The igloo is weather proof and kept rather warm even on our below zero days and nights last winter. They enjoy sleeping outdoors when the weather is nice.
This one I have not experienced yet. This is what I know. Boys are smelly when they get older. When they want to get it on they pee on their faces and let loose an oily substance on their skin that makes them irresistible to the opposite sex (of goat). Lord, they are maniacs. So, we will rent a man. Jill knows of the perfect date for Elsa and Isabelle come late fall and either they will visit him or he shall come here and we will have a rendezvous and come spring will hopefully have adorable new babies around. Dwarves should not be bred their first year. That is what happened with Loretta (on accident). Only the large breeds can have sex as teenagers. The Dwarves need to wait a year.
8. Births, Milking, and Bottle Feeding.
I have only had one birth here at the farm and it was while I was at the coffee shop so I missed it. I did a post on milking. Click on any of the highlighted words in this post to read the relating post. I highly recommend bottle feeding.
9. Fencing and Keeping Them In.
Remember last year’s babies were out running down the street, eating the neighbor’s grass, and running through the fairgrounds during a rodeo? We had the fence reinforced with smaller field fencing before this new bunch arrived. Twila was being terrible to the little ones, as she usually is, so we put her in the other yard. A split second later she cleared a four foot fence and was back with the little ones.
“How do you keep a goat in?” I asked Jill before this whole goat herding thing started. She replied that if a goat wants out, there is no stopping it. If they are happy, they will stay put. I have friends that use six foot fences, some electrified, watch for holes, and things that they can use as spring boards. We have a three and a half, some places four foot, fence of field fencing. The kids stay put. There was a new hole in one though the other day and Doug asked real casual like, “Why is Tank in your potatoes?” He didn’t wait around to see if anyone was coming to fix the fence, he just wanted those potatoes! Be vigilant but also know that they will and can outsmart you if they wish. Just give them more tires and a lot of hugs.
I am by no means an expert yet. I am learning by trial and error, from my goat gurus, and from lots of books. The goats teach me most of all. Goats, as with every other creature on earth, are all very different. Each one has a unique personality. We have found a whole new layer of joy by becoming goat folks.
Our grandparents knew how to do all these things. Mine laughed when I wanted a farm and wondered why. Growing up on farms and in the country, in hard times, with so much work, it baffled them that I would run off to the lifestyle that they left willingly. The skills from that generation and beyond become more and more lost. No one taught me how to milk a goat when I was a child (which would have been nice since I will be milking in a few short weeks!), no one taught me to garden, or to spin, or to can, or to take care of one day old chicks. There was no reason to in the middle of Denver! Over the past years I have tried to accumulate these skills.
I started with books. Lots of books. We are avid readers over here anyway, so I may as well be learning while reading. And indeed I have picked up many great tips and tried and true ways of doing things from these books. Many specific skill books though go in one eye and out of my memory faster than a three day old goat can elude me. (Man, they are fast!)
Things like knitting, milking, spinning, I need to see it. I need to have someone show me step by step then I have it. Most of the time.
Spinning was not working out for me. My yarn looked like dreadlocks or clumps of fur. It did not resemble anything looking like yarn. My machine would not work. My friend told me to pour a glass of wine. I did. Then I poured three. Still couldn’t spin. The spinning wheel anyway. The teacher I had just kept saying I needed practice. I could tell there was no more she could teach me. I called my wine recommending friend. She came over a week later.
She first noted that my machine was put together backwards. That the break was on the wrong side. The tension was all wrong. She showed me the technique of spinning, which I knew but had been trying without good result. I sighed and tried the wheel. And spun. Yarn. It looks like yarn! All I needed was a new teacher.
In your community you will find people that do what you wish you could do. Make cheese, spin, can, garden, make herbal medicines, make wine, any number of fabulous homesteading skills. And most of them are happy to teach you. You may have to pay a small fee for the lesson. Or barter. That is okay because the money you save and the joy you feel while mastering these skills outweighs forty bucks.
I teach canning, crocheting, high altitude baking, gardening, soap making, candle making, soft cheese making, herbal classes, and herbal body product classes.
I need to find a class on how to make hard cheese. I suppose if I read the cheese making book I bought I can figure it out since I already know how to make soft cheeses.
I need to learn to milk. I milked a goat when I worked at an animal shelter some twenty years ago. I wonder if I will remember.
I want to learn how to knit. Books and teachers thus far have not been able to help. Surely there is a patient lady out there with the perfect knitting needles to get me on my way to making socks and sweaters.
We signed up for a bee keeping class.
I cannot wait to experiment with dying fiber. I have many plans this year and I hope to teach all of them. Of course, I could keep all these skills to myself and make money off of the canned goods, the yarn, the farming, the herbal medicines. And I will, because there are folks who would rather I do it. But for those that want to learn, we must teach what we know. We must share our knowledge.
And our lessons for the day summed up:
If first you don’t succeed, get another teacher.
Give a man a fish, and you have fed him once. Teach him how to fish and you have fed him for a lifetime.
Not in my kitchen, though that would be fun! My cats would wonder what kind of odd dog I had brought home this time, and Bumble, the greyhound, would have thought he had a new playmate.
I went to Nancy’s house for an impromptu lesson on cheese and butter making. The snow was falling softly and thickly outdoors, creating a mood more like Christmas than Spring, but the effect was nonetheless calming and beautiful. Her little farm lay softly beneath the quiet snow and inside the kitchen things were hopping.
Faleena brought the infants in to play for a few minutes and as they skittered about the floor, and took to us snuggling them, all was right with the world. Goats in the kitchen seemed a perfectly normal activity and fueled my desire to have a proper homestead, complete with goats.
The kids are still nursing so there is less milk to be had then if Nancy chose to run her mini-dairy as a commercial operation. Which suits us fine as we don’t do anything to maximum production, just enough is fine with us. We still had several half gallon canning jars filled with fresh milk at our fingertips to turn into delicious chevre.
These little packages sure make life easier. If don’t happen to have a young calf or goat to slaughter and retrieve the stomach lining from (traditional rennet), you can use one of these packets that have the proper cultures already made up for you to make your cheese. You can also use vegetable rennet. All we had to do was sprinkle this packet onto a gallon of raw, fresh milk and wait for 12 hours. Nancy set up a bit of a television test kitchen by preparing half the batch the night before and letting me prepare the second half. The first half was ready for me to finish and take home.
At the end of the 12 hours, the milk has coagulated into something resembling panna cotta which made me start craving caramel sauce. I then strained the mixture through a thick cheesecloth lined colander saving the whey for soups or dressings. I was instructed to gather up the ends of the cheesecloth and hang it over the bowl to drain for 4-12 hours depending on desired consistency. Promptly at 4 hours I unwrapped it. Forget desired consistency, it depends on one’s patience!
I made a delicious dinner of chevre filled manicotti covered in rich sauce of tomato, spaghetti sauce, peppers, wine, and spices, all from the root cellar. Topped it with parmesan and breadcrumbs and baked it for 25 minutes. I still have more chevre in the fridge waiting for the addition of green chilies to be spread on crackers for lunch. Self reliance never tasted so good!
Feeling rather pioneer woman-like, we moved on to butter. We set up an elaborate hand cranked cream separator (goat’s milk has to be separated manually) and went to work separating rich cream from sweet milk rendering it skim and still quite good. We placed the cream in pint jars and each took one. We shook, and shook, watched homesteading films, and shook…..then moved it to an old butter churner and cranked…and cranked. Doug has delicious cream for his coffee but alas, we did not succeed at making butter. Next time!
I want to feel satiated as I fall into bed exhausted. Complete in what I do. Comforted in the thought that homesteading improves my lifestyle and mood, that I stay healthy, contribute to the health of animals, grow glorious food for my loved ones, prepare for accidents or Mother Nature or the Zombie Apocalypse according to my dear friend, Erik, but also live a good life. I want to lessen my footprint on this fine earth and live fully. Busyness sneaks up. Its eager eye on making me feel tired and blue instead of satiated. It robs me of time to make gourmet dinners and practice all the skills I am learning. Here I have learned all these much desired skills this winter with scarcely a moment to practice or put into place.
This winter I have learned to make soap, spin (somewhat…I am getting there), knit (crooked albeit), and play the fiddle. I have designed two new businesses. I have learned how to keep chickens in the past year and will learn how to keep bees this year. I will intern with my friend in her greenhouse. I will take on a bigger piece of farmland (Sadly, I cannot live there, but I can farm there!). I have my shop in town. I will be a friend, mom, wife, lover, grandma, and farmer/homesteader extraordinaire…..tomorrow. Because busyness makes it tomorrow far too quickly.
So, I look around in vain trying to find the cause of my minutes flitting away. I still wanted to take a cheese class! I still want to go to college. I still want to do farmer’s markets with Emily, Maryjane, Nancy, and Faleena. What is taking so much time? Granted I do hand wash laundry, try to do things slow, but something else is stealing in the shadows.
Then a revelation! Lo and behold the thief comes to light. Do I seriously need to check my email twenty-five times a day? Check my blog to see if it is still there? See what’s happening on Facebook? Would it wait until the next morning? Could I properly homestead, complete tasks that I desire to do, and have time for a chapter of my book and a glass of wine under the huge Elm tree if I didn’t continually stalk the internet? What kind of off-gridder wannabe am I? I thought I had outsmarted technology and all its glitz by not watching television (save for Voice and So You Can Think You Can Dance…I don’t think it’s too late for me!), but then the internet, in all its Siren glory, tricked me out of a few good moments on the land.
I will turn its face to the wall, turn it off if I must, but I will only view this box into the world once a day…..maybe twice. And find magic hours to read how to keep goats, play with baby chicks, plant potatoes, treat animals, teach herbs to children in the inner city, learn to knit straight and spin fabulous yarn and breathe outdoors on this quaint little mini-farm. And play with Maryjane. Time found.
Learning new skills is exciting, like opening a new page in our books. Expanding what we can do in our life and what we can do for ourselves. Learning also means teaching. I read somewhere that we have a responsibility to teach what we know, so the circle continues. Besides libraries and educational institutions, there are other teachers out there. We so often put off taking classes in favor of say….doing the dishes. But, more talents and excitements await and are only a class away!
This year I took a soap class. So much fun, I am sure you read about it! And now I can proudly provide myself with clean soap. Fabulous. I took a spinning class…..I may need to take one or… fifty more.
An old client of mine sent an email yesterday. She used to have a goat farm and is now teaching classes on how to make soft and hard goat cheese. Now generally, I figure I can learn all I can in a book. And most likely I will read a book and try to just go do it. There are limits to this type of knowledge without a hands on teacher. I was scared of lye. Kathi helped me conquer it. I do not have the slightest idea how to make fine goat cheese. I have exhausted my way through restaurants attempting to try every type of goat and sheep’s cheese…ash filled, wine soaked, pasture raised, brie style, herbs de Provence chevre….oh my. Now that we know what kinds of cheese we would like to make (all of them), beats me how to do it! So, Julie is going to teach me. This helps her too. Farmgirls cannot survive on one income alone off the farm. Multiple facets must be in place to “make it”. Besides farm products and craft products, there are always people who want to learn what you know.
There are more classes in my very near future. Agriculture classes at the college as well as writing classes (gotta get this book published!), Spanish classes, and more dance classes, because it makes my dance school better, all await my “eager for knowledge” mind.
In turn, I will continue teaching Certified and Master Herbalist classes, animal medicine classes, dance classes, and new this year, bread making and canning classes.
I will learn hands on how to tend to bees thanks for my friend, Brett. I am interning with my friend, Deb, who is a master gardener to learn the ins and outs of gardening before I take the college ag courses. I will be better suited by the end of this year for my homestead that is forthcoming….perhaps I will go from mini-farm to farm next year.
Goat cheese classes- http://godshowranch.com
Deb’s blog- http://lookingoutfrommybackyard.wordpress.com
My classes- http://gardenfairyherbal.com