Posted in Farming, Homestead

Starting a Farm and Homestead (Pumpkin Hollow Farm adventures continue)

“And just like that, we are homesteading again!” Doug said as he walked into the house after work. Two pressure canners were sputtering on the stove, twelve quarts of homemade chicken broth within. The house smelled wonderful. I was in the process of making cheese. We ate tortellini en brodo alfresco while pointing out where we should put our Pumpkin Hollow Farm sign. Yes, just like that, we will be farming again too.

The first real homestead we had was gradual; first a garden, then chickens, then goats, we learned one thing at a time. The next thing we knew we were practically living off grid and cooking on a wood cook stove! We have learned a lot over the past decade. I waited to see if Doug wanted to homestead and farm. I didn’t want to just jump into it. After all, it is an expensive adventure to start and it is a lot of work. He keeps talking about breeds of goats, and wethered sheep, and plotting the grazing section and where to put our vineyard…we went and picked up fencing for goats and sheep. We’re in. Homesteading isn’t just a job or a lifestyle, it becomes a very part of you.

I couldn’t remember how much it cost to have farm animals (besides chickens), it has been four years since we have had goats and sheep (that is how long it has taken us to get back to the country). This blog holds, not only my memoir within it, but so much information that I constantly resort back to. I looked up “How Much Does it Cost to Have A Farm Animal” from the first year I started this blog. I was pleasantly surprised to see that prices have only increased about 20%. I did expect higher. We should still be well in our budget to feed some more furry kids that give milk and fiber.

I have been visiting local vineyards. Grapes grow very well here and I would love to start my own winery. Even if it is just for me and my friends to start. A lot of folks focus on one thing, maybe beef, or chickens, or vegetables. They aren’t all over the map like I am. I want to have a vineyard, use my own plants to dye my own fiber from my sheep, create beautiful crocheted and sewn pieces to sell, have a huge pumpkin patch, a large garden, have milking goats, and still leave land to be wild and a safe place for bunnies. (Gandalf loves bunnies. They are as delicious as the chickens, apparently.) I love to have variety. That way, I always have what we need and my creative expressions can change as well. I am not going to get burnt out having sheep if I only have two!

When plotting your homestead, first write out what you would like. Garden? Chickens? Ducks? Remember that poultry will consume everything in their path, so they have to be separate from the garden. Goats? They will eat trees down to nothing so the orchard (did you want an orchard?) has to be fenced away from the cute ruminants. Do you have a niche you want to focus on? Don’t think of money while you are writing down your list. What do you want to do? Then draw out your land (even if it is a quarter acre or in the city) and sketch in where you will put everything. Decide on priorities based on money and time to get things started.

Then note where you might make extra money from your homesteading adventures but always have a back up plan. That is the most valuable lesson we learned over the past ten years. Pumpkin Hollow Farm continues on! Our family is excited.

Where are you at in your homesteading adventures? My granddaughter, Maryjane, has loved our farms and has made so many memories. I want to have Grammie and Pa’s farm for her and her sister. So, it’s not all serious here. Homesteading and farming should be fun.

Posted in So You Want to Be a Homesteader Series

The Homegrown, Healthy Life (So You Want to Be a Homesteader #16)

I’ve said it before, and I’ll say it again, somewhere during women’s liberation we got led astray.  The frozen dinner folks were ready to pounce.  “Yes, women, go get a job!  We’ll take care of dinner.”  Every convenience began to show up, pushing women into the work force in droves.  Children left raising themselves and food being neatly packaged in factories in other countries.  Oh, and we still get to do all the housework!

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I am thankful for the ability to vote and that my daughters can be lawyers if they so choose, but I will take my original jobs back, thank you very much.  My father-in-law wondered when I am getting a job.  Let me tell y’all about my job and earnings.

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When you gaze down fluorescent lighted grocery shelves with the sounds of bad music and customers in the background, do you ever wonder where the food came from?  Or ever wondered what would happen in an emergency and you couldn’t come shop these aluminum and box lined shelves?  Have you read the ingredients?  Lord, have mercy.  A good 50% of all those foods are poison.  Not to mention grown who knows where, handled by who knows who, sprayed with who knows what.  I am my own food preserver.  I can, I dry, I fill my own grocery store shelves with nutritious, delicious foods.

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I am the farmer.  I grow all of our produce for half of the year, increasing yields each season.  I grow our own chickens (a new venture, granted).  We gather our own eggs.  To fill in, I use other housewives’ farm goods; beef, pork, milk, and organic vegetables to preserve.  It takes a village of us.

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I am the cheese monger.  I make our own variety of cheese, along with yogurt and ice cream, and butter.

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I am the baker.  In my bakery I make coffee cakes, and fresh bread for sandwiches.

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I am my family’s own doctor.  I make my own medicines.  I am the veterinarian around here.

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I am the tailor.  I am the accountant.  I am a hell of a gourmet chef.  I am the winemaker.

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I make body products and cleaning products and support my husband in his job.

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I buy organic flour and coffee, sugar and nuts.  Things of that nature.  I save a ton of money by growing, bartering, supporting local farms, and doing it myself.  Just think of all the things I don’t buy!  I don’t really have time to get a job, you see.  I am busy working and giving my family a homegrown, healthy life.

 

 

Posted in So You Want to Be a Homesteader Series

Cheesemaking (How to Homestead Day 5)

It only takes one moment to change and swirl views and to clarify answers.  One moment.  I have been near out of my mind trying to make a decision over the last nine months or so.  Should I go back to school?  For what?  Do I want a career?  School is upwards of (an additional from last time) fifty grand.  Should I focus on paying off debt instead?  Am I meant to be a teacher, anthropologist, or chef?  A conversation between Emily, Reed, Doug and I and we were pricing out land.  Even though it turns out we will have to wait another one to three years to move forward with that idea, it snapped me into the present.  My confusion should have been the key that I was not on the right path pursuing school.  My career is homesteading.

You can save a lot of money by homesteading, and you can make money if you choose as well, making it a viable career, particularly for a housewife.  There is great serenity to be found slowly stirring a pot of curdling milk and turning it into sharp cheddar.  Or sitting before a fire while crocheting a blanket.  Carefully pulling tiny weeds among the lettuces.  Gathering eggs and throwing scratch.  Hanging clothes on the line.  Piecing a quilt.  The smell of baking bread filling the house.  Serving delicious farmstead fresh food to your family and loved ones.  Yes, this is the life for me and mine.

If you are like me and are homesteading in a city that does not allow goats, then you will need to find a milk share.  I had a choice between goat milk and cow’s milk.  Goat’s milk contains identical enzymes to ours so is easier to digest.  It tastes delicious to us, but some folks prefer the super creamy cow’s milk.  You can use pasteurized milk (not ultra-pasteurized) for making cheese, but I am a raw milk gal myself.  Why kill all the nutrients?  That seems silly.

For soft cheeses, you will need nothing more than a pot, a thermometer, and cheesecloth.  Soft cheese is rather forgiving and you can use lemon juice or specific enzymes for making soft white cheese, like chevre.  (You can get these at Cheesemaking.com)

Simply heat a gallon of goat’s milk on the stove slowly until it reaches 86 degrees.  Pour in a packet of enzymes for chevre.  Let sit for 2 minutes.  Stir well and cover for 12 hours.  (I forgot to take a picture.  I also forgot after 12 hours and it ended up sitting for 24 hours!)

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Strain through a cheesecloth, reserving whey.  Whey is highly nutritious.  I gave some to my old cats and my dog.  I reserved some for the cheese to make it the consistency I want.  And some can be saved for bread making as well.  I use a strainer and clothes line clips to secure.  Let sit for 4-8 hours.  (Now, I had to go to bed two hours later so I put the whole thing in the fridge so it ended up sitting for 11 hours.  See!  Very forgiving.)

I only had 1/2 a gallon of milk this time so I used 1/2 packet of enzymes.  I will add lots of fresh herbs from the garden to this and make a lovely cheese for homemade pizza tonight.

If you make a lot more than you need you can roll a small log into plastic wrap, then foil, then pile the logs into a gallon bag and freeze.

To go further, purchase a cheese press, mesophilic and thermophilic starters along with rennet (vegetable or animal), and a great book.  That will get you started.  Cheese making is not as hard as it sounds and you may find yourself coming up with all sorts of delicious creations to serve with a glass of homemade wine!

Here are just a few of my posts with exact instructions.  Easy Homemade Goat Cheese and How to Make Hard Cheese 

Posted in Animals/Chickens

The Happy Cheese Maker

IMG_20170917_102206We 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.

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20170920_160636It 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.

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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!

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Here are a few links to my blog posts about making cheese;

Soft cheese and Hard Cheese

Thanks for reading and helping me keep this blog alive and thriving.  Happy Autumn!

Posted in Homestead

Pumpkin Hollow Farm Homesteading School Returns

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.

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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.

 

 

 

 

Posted in Animals/Chickens

Goats 101 (becoming a goat herder)

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.

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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.

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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.

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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? 

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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?

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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.

4. Playtime

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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.

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6. Housing

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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.

7. Breeding

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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.

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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.

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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.

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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.

 

Posted in Crafts and Skills

Learning Homesteading Skills (finding teachers)

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.

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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.

IMG_0526Spinning 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.

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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.

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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.

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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.

Posted in Crafts and Skills, Food/Wine (and preserving)

Goats in the Kitchen (and homemade chevre)

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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.

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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.

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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.

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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.

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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.

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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!

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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!

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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!

Posted in Homestead

Catching Time…unplugging

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I want to feel satisfied 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 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 The 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 the 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.

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Posted in Crafts and Skills

Classy Farmgirl….taking classes that is

IMG_0084 IMG_0525 IMG_0491 cheese

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