The barn has a door!

The barn now has a door!

With the cold weather coming, we decided that a door for the barn would be very welcome. It's not really necessary for the cows and sheep, they would be warm enough inside with straw bedding and walls to keep out the wind, but when it's time to get milk in the mornings or assist with lambing, we humans would definitely appreciate four solid walls!

The Reluctant Farmer stopped at UFA and picked up the necessary hardware to hang a sliding door. There's a long tube with a slot on the bottom, special hangers to suspend it from the barn wall, and two rollers that move smoothly along the tracks to slide the door back and forth. if you look really closely, you can see a small metal piece at the bottom left of the door opening: that's a catch to hold the door when it slides shut, so that it doesn't bang in the wind but is held tight against the building.

The door will be painted in the next few days (the weather is looking reasonable for this sort of thing) and then we'll be all ready for winter!

I suppose saying something like that pretty much guarantees an early snowfall, doesn't it? Maybe I'd better be quiet.

The Reluctant Farmer and his Chickens

As you can see from the photo, the Reluctant Farmer is anything but reluctant when it comes to his chickens. :)

The new junior hens that he purchased are doing really well outside, the gray and white ones are Barred Rocks, and there's an Ameraucana hen who is very friendly and has the oddest looking green legs. There were three lovely Isa Brown hens, but we have only been able to locate one recently ... although we have had sightings of a hen that could possibly be the second one.


Egg production has been very low of late, which is normal come winter, especially with older chickens. The new junior hens are just about ready to start laying, and the Reluctant Farmer has rigged lights in the coops, so we are hopeful this will improve the rate of production.


The Reluctant Farmer is most interested in two breeds: the Ameraucana and the Barred Rock. We have 18 barred rock chicks still inside and doing well (we lost one to a bad case of 'eye guck', but everyone else is growing like crazy), but we've only got the one Ameraucana hen. We had talked about finding a rooster, as well, and in doing our research, we found a photo of an Ameraucana rooster in the colour pattern called wheaten brown ... and it looks just like our Sherman, and our other unnamed rooster (Sherman Junior?).


You tell me: here's the link to the Ameraucana website, and here's our two roosters:

Independence Days Update

Well, it's definitely fall. There has been hard frost for several nights, and I didn't manage to rescue most of the tomatoes . We are in the mad rush to prepare for winter, and thanks to the recent Thanksgiving weekend, we have had time to do that last push of outside stuff so that if the snow came tomorrow, we'd be ready. Well, almost: the wind tower still needs to go in. We meant to do that on Monday, but it rained, and the concrete won't set if it's raining.

Okay, on to the update.

Planted
I did get soil into three little pots on the windowsill, and I put a few calendula seeds into one of them. Yes, I should get some lettuce going, but the calendula seeds were handy so I stuck them in the dirt. One has already poked it's little head out!

Harvested
We emptied out the garden this weekend. All the potatoes are in, sorted and stored, and the tomatoes (green though they were), the mullein (dehydrating to be made into tea for coughs and other ailments this winter), milk thistle (nasty, horrible plants that I will never again attempt to grow ... but I did harvest the seeds, they are good for your liver), the last two carrots (which we ate raw), the beets (the leaves are drying for winter chicken feed and the beets are going to be eaten this week), and more calendula (and there's still more out there). Seeds from some of the lettuce plants and a few of the beans have been harvested for next year.

Preserved
As noted: mullein is dehydrating, milk thistle seeds soaking in vodka (yes, you soak the seeds in alcohol to make a tincture that helps your liver: weird, but the active ingredient is not water soluble, so whatcha gonna do?), beet greens are drying for chicken feed, egg shells have been baked and crushed for chicken feed, and more calendula blossoms are soaking in oil to make ointment.

Prepped
My sister sent a parcel with some bubblewrap in it, and that was cut and stuck to several of the bedroom windows with a spray bottle of vinegar and water (it took a few tries to get it to stick, but it's on there now). We sorted more clothes and put them in the bins, and brought out the winter gear as the cold has arrived.
We did a bunch of outside work, preparing for winter: there's a proper gate to the cow pasture, the sheep have a feed pen, and the hay's been delivered (well, half of it anyway).

Managed Reserves
The potatoes were sorted into 'eat now, eat soon, and pack for later' piles. The 'pack for later' pile was stowed in a big plastic bucket filled with sawdust carefully saved from construction: a layer of sawdust, some potatoes, another layer of sawdust, more potatoes ... the bucket is now sitting in the hallway, which is the coolest spot in the house.
Some bulk things were found at good prices so a few big bags of alphabet soup noodles (the kids LOVE having these in the soup, they'll eat any kind of broth if it has alphabet noodles in it), black pepper, and onion soup mix came home and have been put into jars in the pantry. There are also some jars of raisins, cornmeal, and elbow macaroni put away.

Cooked something new
All those green tomatoes meant it was time to try some recipes: I made fake raspberry jam (which isn't too bad), fake raspberry fruit leather (the jam, done in the dehydrator ... which is very sweet, and okay, but not great), and a green tomato soup (which I really didn't like). In the end, I have decided that by far the best use of green tomatoes is as yeast food: all the tomatoes were dumped into a large bucket with a sliced orange, some yeast nutrient, a few raisins and a lot of sugar, then drowned in water and ignored for a few days. Last night I filtered the mush through my strainer and the remaining liquid (and the orange slices and some whole green tomatoes) is happily fermenting in the living room. It has a lovely citrus and yeast smell, with no real tomato scent at all ... so hopefully green tomato wine is drinkable. I hear it needs to age for a whole year or more ... I'm thinking it'll probably make a nice summer wine for July of 2010.

Reduced Waste
We used up some more lumber from the pile of barn board we have out in the pasture where an old shed was knocked down, and we continue to do our usual routines for composting and such. We are rescuing as much as possible to dehydrate for chicken feed, both to reduce the waste (we have plenty of compostables thanks to the livestock) and to reduce the feed bills. And, it's good for the chickens!

Worked on local food systems
Well, we have a bunch of chicks growing like crazy, meaning we will be able to eat some of the surplus chickens out in our yard before long ... that's pretty local. We tried out a new butcher for the last batch of lambs that went in, I'll be picking up the meat tomorrow and we'll see how that is. We have another very local butcher we also want to try, as well. Oh, we got our listing up on EatWild, although we've had no contacts yet, still, it's a good place to start.

Eat Wild!

The Eat Wild website is one of the major listings for grass-fed producers.

We are now listed!

Check out the whole site for more details ... there are benefits for animals, for farmers, and for your health!

This is why we prefer to eat the critters we have fed ... we know what went into them, we know they had good, low-stress lives ... and as a result, we know that what ends up on our plates is good for us!

Milk Progress

Okay, I know, you're probably tired of hearing me rhapsodize about milking the cow. But really, it's exciting. Honest. It is.

This morning, I milked for 15 minutes, two handed, into the bucket held between my feet ... and I got nearly a litre of milk. And, I got most of it into the bucket (the first few days of milking, I had soaked knees).

Progress, I tell you, progress!

The Great Chicken Venture

The Reluctant Farmer has decided that he really likes chickens. They are great fun to watch, poking around the yard and scratching at the dirt to get to the bugs, and as long as we provide them with basic shelter, access to water, and a scoopful of feed now and then, they are perfectly happy.

Our current flock of chickens is made up of hens we acquired from friends who were downsizing for one reason or another, and we really aren't sure how old most of them are. As chickens get older, they lay fewer and fewer eggs ... so although we have around 15 or 20 hens outside, we have only been getting one or two eggs a day. That's nowhere near enough to meet our own needs, never mind the few regular customers we have managed to acquire.

This is what got The Reluctant Farmer looking for chickens: we need more layers. Now, when you start looking for chickens, you are confronted with a huge variety of choices: there are so many different breeds, and they're all good for different purposes. The Reluctant Farmer found all this really interesting, and he's been researching different heritage breeds, and watching for someone in our area with the types he likes.

Last week, he picked up three lovely Isa Brown hens who are in prime egg laying condition, as well as several almost-old-enough-to-lay chickens of a few different breeds: Barred Rocks, an Ameraucana (they lay green eggs), and a couple of cross-breeds. They look so very tiny next to the full grown hens, but in another few weeks they, too, should be big enough to start laying eggs.

The core of the Great Chicken Venture, however, is the batch of nineteen Barred Rock chicks that were picked up on Saturday. These tiny little peeping creatures are presently housed in a large cardboard box under a heat lamp, eating chick starter like there's no tomorrow and making a constant happy racket. The Reluctant Farmer is hoping to raise purebred Barred Rocks, and sell them to other people who want to have chickens of their very own.

The whole Chicken Venture seems to be a 'guy thing' in this house: The Reluctant Farmer is the ringleader, and both of the boys are crazy about chickens too. I think it's just great ... they have so much fun looking for eggs and watching them grow, all the rest is "just jam on toast", as my kid would put it. :)

Milking Routine

We're on our way with an actual morning milking routine!

Sasha and Darth are penned up in the evening ... I put hay in their stalls, and they agonize over going into the stall, knowing that I'll close the gate behind them. Eventually their desire for hay overrides their desire for freedom, and in they go.

The Reluctant Farmer has made some changes to the milking stanchion for me, so I can reach in and get to the business end of the cow more comfortably. There's also a very clever 'tailgate' at the back: a bar can be raised up to let Sasha in, and in the 'up' position, the bar latches into a regular gate latch, so you can push the bar up and latch it into place. When you need to drop it down, you just reach up and press the latch release, and down it comes. Very slick! This keeps Sasha from backing out of the stall, and keeps her positioned so I can easily reach the udder.

At the moment she still moves her feet around a fair bit while I'm milking, so I'm milking one handed into a bucket that I hold in place with my other hand. I figure eventually we'll get to where the bucket can be set down and I can milk with two hands, but this is working and that's exciting enough for now. :)

Yesterday was the first 'milk into the bucket' day, and we got about a cup of milk. This morning I got at least twice that amount, with only 15 minutes in the barn. Sasha is really quite cooperative about the whole thing. Even the washing that has to be done before milking commences doesn't seem to annoy her in the least.

Once I come back inside, the milk is poured through a cloth filter into a clean glass canning jar and put in the fridge for the day. We tasted our first fresh milk last night - and it was amazing! It tastes like ... well ... like milk! Very fresh, clean and creamy (we didn't separate the cream out ... most of the cream comes at the end of the milking, and I didn't milk long enough to get to the rich stuff). Yes, we do know how to pasteurize the milk, but given that our cow is healthy, grass-fed, and free from mastitis, and that none of us have compromised immune systems, we're choosing to drink the whole fresh milk. It sure tastes good, and there are many advantages to raw milk (when it comes from healthy cows milked in a sanitary environment, of course).


There it is... the first bottle of milk!

The whole process is just so amazing. I mean, sure, it's nothing earth shattering or stunningly scientific, but when you wrap your hand around the teat and feel it fill up with milk, then hear that stream of milk rushing into the steel pail ... there's something really incredible about being involved in that.

A cow of my own. Fresh milk in a pail.

That, for me, is a dream come true.