Autumn in the Hollow

Fall has very belated and abruptly, finally fallen on Boggy Hollow. The garden is very nearly wrapped up for the year, though not put to bed yet, that being a ginormous task unto itself. 

The temperature gauge on my car's dashboard read 39 degrees at 7:00 this morning, so I guess I'd better make it a priority to harvest the last of my hoop-house pimento and jalapeño peppers this afternoon before Jack Frost gets them. We also have a few scraggling pumpkins left out there, but - being volunteer mystery mixes - they're all destined to be chicken and turkey food anyway, so their cosmetic condition is not quite so important. To be honest, I'll be relieved when everything is buttoned up for the season.

I've been keeping fairly good track of our garden's productivity this year, but, as always tends to happen, I slacken off as the growing season progresses. Back in March/April, if we brought in a quarter pound of snap peas, it was written up in the log straight away. Now? We'll weigh one pumpkin and just assume the the rest of roughly the same size weigh roughly the same thing, and scratch it in the journal (maybe) when/if I remember to.

But anyway - I was talking of embracing the falling of Fall. Apparently a switch flipped and now I'm in hardcore Cozy Mode. In the past few days, I've suddenly rediscovered my love of knitting and have had my food dehydrator running 24/7, trying to put up one last jar/bag of pumpkin seeds, sunflower seeds, calendula, spearmint, chamomile... etc. You name it, I'm drying it out and squirreling it away.

A new addition to my squirrelin' repertoire this year - wild mushrooms. Bill and I have always loved foraging, but were extremely intimidated about the idea of venturing into the world of mushrooms, as there is basically no room for error in identification. After reading half a dozen mushroom-specific guides and psyching ourselves up, a friend finally talked us into giving mushroom hunting a try by giving us the directions to his 'never fail' spot for lobster mushies. It was a bust for us. We've gone on hunts for morels, chanterelles, chicken of the woods and lobster mushrooms, all with ZERO luck. How bizarre it was then, to finally positively i.d. a much sought-after edible, the King Bolete (aka Porcino) mushroom growing in our very own yard!

Teeny-Weeny Porcini!

A very good day's haul

And to think that these have been growing there for years and we never realized - d'oh!

Apparently, they usually wrap up their Autumn flush in November, so I don't know how many more of these lovelies that I'll get before they're gone for the year, so I've been furiously hunting/cleaning/processing/drying them these past few weeks, trying to them all in while the gettin's still good.

Besides knitting and fiddling with mushrooms, I've finally got my baking groove back! Today's bake - a triple batch of Gingerbread biscotti. I've made this recipe several times and it always goes over big with anyone who has tried it. The smell of this in the oven will kick you into Cozy Mode lickity-split!

Lightly sweet and satisfyingly crunchy, Gingerbread Biscotti.

Gingerbread Biscotti 

Recipe courtesy of ShugarySweets.com

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 12 large biscotti

Crunchy Gingerbread Biscotti is easy to make and delicious too. Have your coffee ready!

Ingredients

• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 Tbsp molasses
• 1 tsp cinnamon
• 1 tsp allspice
• 1 cube Dorot crushed ginger (or 1 tsp), thawed*
• 2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup sparkling white sugar
• 4 oz vanilla candy coating, melted

Instructions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, beat butter with sugar until combined. Add in eggs and molasses. Beat in spices, flour, and baking powder.
3. On a parchment paper lined baking sheet, shape dough into a 12x4 inch rectangle, patting evenly. Sprinkle with sparkling white sugar. Bake for 22-25 minutes. Remove from oven and cool 5 minutes. Slice biscotti into 12, one inch wide slices. Arrange biscotti onto sides, separating them on the baking sheet. Return to oven and bake an additional 6 minutes. Remove and turn them to opposite side, bake another 6 minutes.
4. Remove biscotti and cool completely.
5. Once cooled, dip bottom of biscotti in melted vanilla candy coating. Set back on parchment paper until set, about 15 minutes. Store in airtight container. ENJOY.

Notes

For the crushed ginger, thaw on counter while getting ingredients and baking sheet ready. OR, place in a small glass bowl and microwave for 5-10 seconds.

*I (Michelle) actually used fresh grated ginger instead, as that is what I had on-hand.

Happy fall, y'all! :)

This Week in Harvesting & Homesteading

Billy grew a watermelon! Actually, he grew a few, which is no small feat in Western Washington. The one pictured here is a 4-pound Sugar Baby. We also planted some Yellow Dolls, but have yet to harvest one. Our thrown-together hoop house seems to be the thing that has made the difference. Summers normally just aren't long enough or hot enough around here for watermelon, and we'd all but given up on ever being able to grow them, when... booyah, the hoop house delivered.

NOM!

Or maybe this was just a good year for cucurbits in general? Our cukes have never really produced a meaningful harvest, but this year.... whoa nelly! I've gone off the deep end a little with my pickling this year, most but not all of which has been cucumber pickles. So far I have 2+ gallons done and cooling their heels in the fridge, and just started 1 1/2 more gallons of sour dills fermenting today. The house of Jackson shall have a tangy miasma about it this Winter! ;)

Garlicky sour pickles in progress Day 1

I also processed another 50ish pounds of apples into juice/cider/critter food this week. My cranky shoulder is in a bad way right now from all the chopping, grating and schlepping around of produce, but, you know, I wouldn't have it any other way. Farm Wife 4 Life, yo!

Harvest Time 2014, Part 1

We were very late to pick our apples this year, and so haven't got nearly as much to show for our efforts as we have in years past, but we can chalk up at least one small victory - homemade hard cider.

Nothing warms a homebrew nerd's heart quite like the steady bloop-blooping of the airlock on a carboy of fresh-juiced cider. Some of this is destined to become apple cider vinegar, but at least a few pints will be enjoyed in it's hard form.

I also just harvested some of my breadseed poppies for use in baked goods and as an added exfoliant to our homemade goats milk soaps. This year I grew Elka White Seeded Poppies from Adaptive Seeds in Sweet Home, Oregon. Provided that I'd managed my garden better and not left it to it's own devices this Spring & Summer, I have no doubt that I'd have had a much bigger harvest. Even still, homegrown poppy seeds in any amount is pretty rad in my book.

I still have a lot of a lot of other things to harvest and sock away by one means or another. I've been a lactofermenting fiend this Summer! I already have sour pickles, dilly beans, sauerkraut and fermented ginger carrots done and in the fridge, but the cukes keep rolling in and the 'maters and tomatillos... I've yet to deal with those at all so far.

Harvest Time parts 2, 3, 705, etc., will follow in due course. We're raising half a dozen Muscovy ducks for the freezer this year, with a tentative harvest date of October 1st. Apparently slaughtering ducks is a whole different ballgame from harvesting chickens and turkeys, so I have a lot of research and prep to do before ducky d-day. We also may be harvesting one of this past Spring's wethers for the freezer. It depends, in part on whether or not they sell when the doelings move on.

There is certainly no shortage of things to do in the coming weeks and months, and having been otherwise occupied during the Spring and Summer, I look forward to doing (most of) them.

It's good to be back! :)

My M.I.A. Mea Culpa

I haven't been here much, which is lame. I haven't forgotten that I promised you all a giveaway, but I haven't gotten around to doing it just yet either, which is double lame.

But - I'm here for just a second to give you my paltry reasons why, or perhaps more fittingly, why not.

El numero Uno - Ta Daaaaaah! I'm opening a shop! Or, to be more accurate, Billy and I and two amazing business partners and fellow urban farm nerdz, are opening a shop! The amount of paperwork, legal filings and mandatory workshops that a new business owner has to complete are cray-zay NUTS, but we're getting 'er done, lining them up and knocking them down, etcetera, etcetera.

Eastside Urban Farm & Garden Center plans to open its doors to our farming, homesteading, and DIY'ing friends and neighbors in February 2014. (Hooboy does it feel nice to finally let that cat out of the bag!)

'Tis Bazaar Season - And I know you know what that means. It means I'm the lady who is fervently knitting dishcloths in the waiting room at the orthodontists office, scouring Pinterest for organic soap and sugar scrub recipes and wrapping bars of goaty-good soap waaaay into the small hours.

The Universe has been Ever-so-slightly Uncharitable this week past month or so - Lots and lots of personal craziness has been raining down upon our little family and the families of some of those nearest and dearest to us; more than there is any kind of time to go into detail about here, but suffice it to say that the old adage that "bad things come in threes" - Yeah, I wish. Bad/crappy/really, really, unfortunate things are coming in half-dozens at least, but we're still kickin'. I'm up all night rocking back and forth with worry (while knitting, wrapping soap), but still hanging in there.

And so, you know, ergo, my absence.

I'm going to try to check in more often, and I have a few new knitting patterns to post, I just have to carve out the time. Oh, and the giveaway - DEFINITELY still happening. :)

Thanks for your patience, mis amigos.

Sunday, Gutty Sunday

Today seemed like as good a day as any to start the mammoth task that is processing our pumpkins. And so my knife and I got to work, bright and early..ish.

A very small representative sample of the punkins-in-waiting.

This year we grew 4 types of pumpkins - the good ol' standard Jack o' Lantern, a pumpkin which is really only good for decoration, Sugar Pie, which is a proper cooking pumpkin, Cinderella, which is pretty and tasty, and Williams Naked Seeded, which is a pepita/oil seed variety. 

To my credit, I got through nine pumpkins today. I have two roasted and pureed Sugar Pies in the freezer, a pound of the naked seeds brining overnight before roasting them tomorrow, and a few pounds of the non-naked (dressed?) seeds in the dehydrator for future chicken snackage. Go, me!

On the other hand, nine pumpkins down doesn't amount to much in the long run here. Bill brought in another 125 pounds of pumpkins from the garden today. I'm gonna be busy.

 My punkin' helper, Scarlet, calling dibs on the 26-pound Williams for her jack-o-lantern.

 One of my Williams Naked Seededs that was sampled by a mouse/vole/varmint of some sort. Luckily these suckers are THICK walled and the little raider was foiled.

My Scarletti-spaghetti helping me sort seeds and guts.

"Mmm... skwash gutz!"

The garden did us pretty proud this year. :)

Happiness Is...

... a freezer full of homegrown porky goodness!

Fear not, my friends. The scary-looking pink stuff is just some lard.

That's 200-odd pounds of meat, including 17 packages of bacon. This is where the nexus of homesteading nerdess and foodie bliss lies, right here in this little freezer. :)

In our other little chest freezer (holy crap, we need two now!) gently rests our Summer/Fall harvest of veggies and fruits. I feel pretty pleased with our progress this year in raising an ever-increasing percentage of our overall food supply. Besides a little seafood and beef/buffalo now and then for variety, I think that between our eggs, roosters, turkeys, and pork we're nearly set for protein for the coming year.

Whether we undertake the raising and harvesting of another pair of piglets next Spring still remains to be seen. It will depend, in large part, on how this pork tastes, so a lot is riding on tonight's dinner - waffles with pears and whipped cream and a large side of bacon. We'll see what the consensus is on effort vs. reward shortly thereafter. Fingers crossed that we didn't spend 7 months on something that ends up being meh.

The Peace that Autumn Brings

Things have gone from madhouse-busy to relative quietude here almost overnight. The pigs have gone to slaughter, the goats are being dried off and tucked in for the Fall and Winter, the garden is all but put to bed, and the chickens have all very suddenly begun their molt.

The lack of Summer's endless chores is a refreshing change.

The flipside of that, of course, is that we are soon to have no more goat milk, eggs or fresh produce until early Spring. All of which I'm ok with - for now. The predictable cycle of antsy anticipation (Hurry up and grow!) eventually fading into frustration and fatigue (Por favor, no mas, zucchini. I surrender!) has nearly come full circle. I'm not itching to plant anything yet, but I have already started mulling over which fruit and veg will make the cut for next Spring's garden and which won't. My thoughts, so far -

The Keepers:
*Cocozelle zucchini (though maybe half as many plants)
*Cylindra beets (again, half as many)
*Early Bush Scallop squash (Pattypan)
*Russian red kale
*German chamomile
*Calendula
*Toma Verde tomatillos
*Sweet basil
*Scarlet Runner beans
*Hungarian Blue bread poppies
*Roma/Paste tomatoes (Probably a different variety, though. The Roman Speckled Paste never ripened at all.)
*Borage (We didn't really use any ourselves, but Billy's honeybees were NUTS for the stuff.)
*Sugar Pie and Cinderella pumpkins
*Scarlet Nantes and Little Fingers carrots (Maybe 2 beds worth next time?)
*French Breakfast and Cherry Belle radishes

Hmmm, maybe:
*Yukon Chief sweet corn (many ears came out stunted, loses it's sweetness and becomes starchy very soon after picking.)
*Golden beets (For whatever reason, these were slug magnets and had to be pulled rather early, lest we lose the whole beet bed to the slugs.)
*William Naked Seed pumpkins (The jury is still out on these, as they haven't been harvested yet)
*Onions (Our success with the onion family has been very limited. Billy is super keen to figure them out though, so...)
*Sunflowers for seed (These seem to be taking forever to ripen. I think it's about even odds now that they'll mold/rot on the vine before ever becoming fully ripe.)
*Lettuces (Apparently, we don't eat enough salad to justify growing more than a few cut-and-come-again plants.)
*Sugar beets (These all went to the pigs. Since we don't know yet if we're doing pigs next year, these are a maybe.)

Nope:
*Minnesota Midget Melon cantaloupe (Never fully ripened on the vine, attracted mice in droves, even the ripe fruit wasn't terribly flavorful.)
*Mammoth Melting peas (They don't transplant well for me, and take forever to get their feet under them, whether transplanted or direct-sown.)
*Yellow squash (Between the zukes and the pattypan, we had more than enough Summer squash.)

Haven't Yet, but Wanna:
*Florence fennel
*Potatoes (Haven't decided on a variety yet)
*Cannellini beans?
*Pickling cucumbers
*Cilantro (It was a huge oversight on our part that we didn't get it in the garden this year.)

And that's as far as I've come with all that. My brain is about to go on a mini-vacation before the Winter/holiday season crafting/knitting/soap making freak-out begins. Bon voyage, mes amis.

The view from my studio of our little garden and Goatlandia in late Summer, September 2013.

Fall Done Fell

In the space of a week we've gone from humidity, thunderstorms and 80 degree temps to falling leaves and pea soup fog in the mornings. Fall has arrived in Boggy Hollow, and with it, as ever, a nearly-endless list of stuff that needs doing, yesterday.

As a bit of strategery, I am posting my to-do list here in the hope that the threat of an on-the-record public shaming will serve as motivation for me to get my crap together and not, say, take a nap with my puppy.

Hope springs eternal.

Chelle's end of Summer/Fall To-Do list:

*Finish harvesting the garden - tomatoes, tomatillos, basil, lemon balm, garlic chives, runner beans, pumpkins, cylindrical beets, sunflowers, chamomile, calendula, breadseed poppies, Fall raspberries

*Forage - apples, crab apples, pears, walnuts, hazelnuts, hawthorn berries, rose hips, dandelion roots, mushrooms?

*Can/Freeze/Dehydrate - Spaghetti sauce, tomato paste, tomatillo salsa, pumpkin puree, hard cider (apple, pear, hawthorn, etc.), wine (rose hip, hawthorn, raspberry), egg noodles (using beets, basil, etc.), pumpkin ravioli, chamomile, lemon balm and calendula for tea and soapmaking, dandelion roots (for bitters), pumpkin seeds, sunflower seeds, beet chips, beet greens, compound herb butters (basil, lemon balm, garlic chive), Scarlet Runner beans, 3 "surplus" roosters, 2 tom turkeys.

*Ferment - Cider (for ACV), wine, sauerkraut

*Make - At least 2 more batches of soap - one with goat milk and one vegan, re-batch soap trimmings, knit at least 2 dozen more dishcloths and 6 pair of bike helmet earmuffs

*Set up/Organize - The new pantry/storage room shelving - oy. This will probably involve a trip to IKEA, better known in our family as the Yuppie Modular Cattle Chute from Hell. Uff da.

As if that weren't enough, in addition to my regular Mom duties, a friend and I are in the process of starting a new business that entails real estate deals, meetings with bankers, tons of market research, paperwork and spreadsheets out the wazoo and a big, fat, healthy dose of sheer panic. Good times!

So, there you have it. My next 12 weeks, chock-full of farm housewifferey (did I just invent that word?), lava-hot mason jars and self-imposed stress and deadlines. Hold my feet to the fire to get this stuff done, guys and gals, because that nap is looking better with each passing minute.

Coming Soon...

...after the last wheelbarrow full of tomatoes is canned, the last of our three-roosters-too-many are culled and sent to the stock pot, and I've had a day or two to straight-up veg out on the couch, I'll be posting a long overdue giveaway!

Because I'm still presently freaking out all a-tither over getting a ton of produce picked and put up, I don't yet have my lineup of goodies selected, but don't be surprised to see some jam, salsa, sauce and maybe a knit or two in there. More details and the pics of the goods are forthcoming... soon (I hope.)

This represents a wee sampling of what I'm working on these days. Mercy!

Bazaar Season Breakdown

I learned a lot with last year's bazaar season - affordable, useful objects sell, and spendy-ish, upscale items don't, at least for me. I tried to learn something from that and to focus my time, energy and money on making more of the items that seemed to be in demand last year - washcloths and bike helmet earmuffs, while eliminating the high-end (and high overhead!) apparel items that didn't sell - scarves, mostly.

So this year, I made roughly triple the number of washcloths as last year, 35. We sold all but 7 of them. We sold roughly the same number of bike helmet earmuffs as last year, but, same as last year, the "feminine" colors (pink and purple) didn't move. Lesson learned - people like their noggin warmers in gender-neutral brights and earth tones.

Our Booth at Lincoln Winter Market

I did not offer any jars of jam for sale this year, as I'm not sure that a) With new cottage food laws in place, and me not yet certified, that my selling any sort of prepared foodstuff would be be entirely legal, and b) $3 for a half pint jar might sound like a reasonable price to the buyer, but the maker/sellers breaks even at best.

This was our first year making and selling our soaps and accompanying frou-frou. The soaps, especially the Homegrown Lavender, sold like hotcakes, even at $5 per bar, and with a LOT of competing soapmakers at both bazaars. Ours was the only goat milk soap that I saw for sale though, so between that and what I think of as our handcrafted, cute, genuine factor (imperfectly cut bars, hand wrapped packaging), I think we did pretty darn well and recouped our initial investment in soapmaking supplies and materials.

Our very first batch of soap - Orange Cream

The accompanying products (scrubs, fizzes) weren't super sellers, but the profit margin per sale makes them worth keeping. I'll make a few next year, but focus more on the soaps and washcloths, as they are they main attraction.

Another note with regard to the goats milk soap - we made a few potentially valuable contacts with some fellow crafters and soapmakers who expressed interest in buying/trading for some of our goats milk to include in their products (NOT to consume!). Imagine this goat thing actually paying for itself someday - crazy! Maybe I can use this to justify my longing for alpaca/fiber goat/sheep ownership to the spousal unit? One critter at a time...

These numbers are rough, as I'm admittedly a shoddy record keeper. Just to give you an idea of how a tiny, homegrown hobby can maybe(?), someday(?) grow into a small business...

Last years sales - $185
This years sales - $326.75 (Plus another $50 incoming for custom orders)

So, we doubled our sales from last year to this. With any luck, next year we double this years numbers at least.

We hope to get our farmstand up and running sometime between now and next Summer at the latest. Hopefully the products, business cards and relationships that we made and exchanged at these bazaars will be something of a springboard for our little stand. I think we've discovered a niche, now to expand on that, explore further ventures and make a little money while doing what we love. The future is bright. :)

Knitting Project: Chevrons Dishcloth

Our family uses these primarily as dishcloths (and as goat udder-washer-uppers), but there's no reason that you couldn't use these as washcloths too. I use 100% cotton, and try to stick to patterns that are simple enough to memorize (no looking back and forth from the pattern to your work all day), and "nubbly" enough to really get in there when you're using these to scrub the holy heck out of something - be it dishes, your face or...goat parts. ;)

This is a fairly new design for me, but it has been selling well, and with the chevron design craze (search chevron on Pinterest and see for yourself) I thought I'd better capitalize on this good thing while I could. But, it'd be rude to keep such a fun and easy knit to myself, so here you go, the Chevrons Dishcloth.

The pattern gets lost a little on variegated yarns, as you can see from my crummy cell phone picture. I'd recommend solids for this pattern.

*Needles: size 7 straight needles (I use a 24" circular needle, so I can smoosh my work into the middle of it when I set it down, as to not drop stitches off the needles. It works!)

*Yarn: 1 ball Kitchen Cotton, such as Sugar 'n Cream or Coolspun Cotton

Cast on 36 sts

Rows 1 & 2 - Knit all sts
Row 3 - K2, *P1, K3* to last 2 sts, K2
Row 4 - K2, *K1, P5, K1, P1* to last 2 sts, K2
Row 5-  K2, *K2, P1, K1* to last 2 sts, K2
Row 6-  K2, *P2, K1, P1, K1, P3* to last 2 sts, K2
Repeat rows 3-6 until piece reaches desired length, minus 2 rows.
Last 2 rows - Knit all sts
Loosely bind off all sts.

You can eliminate the first two and last two rows of knit sts, as well as the k2 at the beginning and end of each row if you do not want a selvedge edge. I think it makes the cloth look more finished though. ;)

That's it! Happy knitting!!!

Countdown to Bazaar Season 2012

Less than a week to go before bazaar #1, the Lincoln Winter Market. And so, I'm running around in a tizzy, trimming and wrapping soaps, tucking and tagging knits and trying to plan my table layout. These bazaars are a lot of fun, but man, are they a lot of leg work too!

Tonight's job - wrapping the Orange Cream soap.

It is slightly labor-intensive, having to wrap each bar in parchment, band them with card stock, make a label for the front of the bar (big props to Tehlia for making me the gorgeous fluffy-butt hen stamp!), affixing a hand-written ingredient list and tying the whole bundle up with string. No wonder I only got 8 wrapped before I called it a night.

Tomorrow, lots more soap wrapping and sugar scrub mixing and packaging. If this stuff doesn't sell, we'll have a lifetime supply of soap & exfoliants. We'll be the cleanest, smoothest farmers EVER. ;)

The Naked Bird Blues

The hennies and roos have undertaken their annual molt in earnest, and man are they looking ROUGH these days.

One sad-looking Polish hennie, our Gracie-girl,  mid-molt.

Beyond the sorry look of them, chickens in molt are also non-layers. It has been over a week since we've had an egg from them. My Fall weather-induced baking binge will have to wait until the gals are feeling more forthcoming, because the idea of buying eggs has become downright, well...

... inconceivable!

And the irony of feeling thusly about the lack of a good egg is not lost on me.

Homegrown Lavender Soap

Bill and I made our second batch of soap yesterday, we're calling it Homegrown Lavender.

The soap is still caustic, so I can't poke and prod it like I'd like to, but I can smell it and take its picture, so viola.

It looks like most of the poppy seeds have floated to the top, so there'll be a scrubby side and a non-scrubby side to this soap. Interesting...

As you can see, the color is not perfect. We chose to use all-natural scents and tints in our soaps, so they tend not to be the technicolor explosion that synthetically colored soaps are. I'd rather err on the side of boring at this point. Trying to imagine myself standing behind a product made with laboratory-designed scents and colors makes me squirm. Our beautiful goat milk deserves better than that!

As much as I'm not crazy in love with this color, I have to concede that it has improved drastically overnight. When we first poured it into the mold (a fancy term for a cardboard box lined with visqueen), it was the brownish-grey of elderly oatmeal.

Six more weeks until it's ready to use and sell. We'll be right down to the wire as far as selling this at our bazaars. I'm going to buy some pH strips at the homebrew store so that I can make doubly sure that this is completely saponified and 100% safe and gentle before offering it for sale. And while I'm at the homebrew store I might pick up a little citric acid, so I can give these homemade bath bombs a go too. They use a lot of the same ingredients that we already have on hand for soap making, and I think they'd be a neat complimentary product to offer alongside the soap and knitted washcloths and scrubbies.

It's a little weird that my Postmodern Milkmaid ventures have taken a toiletry-esque turn, after having been pretty much all about apparel last year. Hopefully, using the lessons learned from last year's sales, and the unique resources that are available to us through our little farm (goat milk, homegrown botanicals) we'll get a little leg up this year, and set ourselves apart from some of the other makers and crafters.

Six weeks until we know for sure if any of this worked, let alone whether or not people find it appealing. That niggling little worry should be great for my insomnia!

Back to knitting my face off in the meantime. ;)

Can-o-rama, the Second Act

My homegirls and I started an informal monthly food preservation-fest last Fall that we dubbed The Bitchin' Kitchen Collective. I think we met maybe three times last year, before scheduling conflicts, Holidays and general chaos tore our little gathering asunder.

I'm bringing sexy jammin' back.

Yesterday, my girl Kristin and I had a little fiesta de salsa. The 25 pounds of free tomatillos that I was able to get via Craigslist were our launching point. She and I both hunted around for a good salsa verde recipe that could be made with the hot water bath canning method, and settled on this one, with just a few minor tweaks. Our bounty of tomatillos meant that we had enough veg to make eleven batches worth of salsa. Dios mio! Times like these are when it is especially handy to have a hubby who is into home brewing and willing to share his giant brewpot and propane burner with you. I also owe my guy some serious props for being willing to shuttle jars back and forth from the kitchen to the water bath canner bubbling away on the covered porch because a) it was raining, and b) he had to bob and weave past two very excited and curious Great Pyrenees both ways. Canning is not for sissies!

Our efforts yielded 10 pints and 36 half pints of salsa, over the course of a 7 hour-long, mellow Sunday spent with one of my bestest girls, drinking wine and shooting the breeze. Life is pretty darn good. :)

Next up - more jam and jelly and probably a little wine as well, made with apples, pears, rose hips, hawthorn, rowan berries, and whatever else we might forage or stumble upon.

The Weekend Loometh

Maybe loometh is too dark a word? The weekend... cometh aggressively(eth)? Let's just say we're packing a whole bunch of homesteady-type activities into the next 48 hours.

On Saturday - We're trying our first batch of homemade goats milk soap. I'm still on the hunt for the perfect recipe. I'm leaning toward something creamsicle-ish with sweet orange oil and vanilla beans. We'll see if chemistry is my friend!

Also on Saturday, we'll be planting a few trees and medicinal perennials - Beaked Hazel (nut), Echinacea, Yarrow and a few others. I scored big at a closeout sale on water-wise plants. Not that a shortage of water has ever been a problem here (this is Boggy Hollow), but plants that don't mind a little accidental neglect on my part will most definitely do better in the long run.

Lastly, we plan to list 3 or 4 of our goats for sale this weekend, which could translate to the unparallelled joy that is wrangling disgruntled goats during an epic downpour. Yay?

Sunday, it's salsa-jam 2012. My girl Kristin and I scored 25 pounds of free, perfectly ripe tomatillos via craigslist, so we're going to devote the day to making enough salsa verde to feed a small army.

Free tomatillos. Thanks, Kathy!

Spending the day chopping, stirring and jarring up salsa may not sound like hard work, but after 8 or 10 hours of salsa fest, me and my good friend, giant jug o' red wine, would beg to differ.

Here's to a rainy, drainy, productive weekend!

Waste

I've always been a frugal creature; not one to waste unnecessarily, and a bit of a pack rat when it comes to anything I perceive as potentially having a little life left in it. It's a blessing and a curse, really, in terms of the oddments and "junk" that I stockpile save. It is a relatively small percentage of the time that I end up doing anything with those spare buttons that come with my husband's work shirts, as he usually manages to wear the shirts out well before the buttons can go missing, but, even still, I can't just throw them away. I just... can't.

So I'm the first to admit that there can be too much of a good thing in terms of saving stuff. The HUGE exception to that rule in my book is food. There is always a body - be it human, chicken, ruminant, insect or microbe - that could use up that food's energy to a productive end and, in many cases, also produce a useful by-product (eggs, milk, compost, penicillin) besides. Therefore it pains me when I see any food irretrievably wasted.

To clarify exactly what I mean by irretrievably wasted, I'd define it like this - Useful potential energy that is irresponsibly cast off in such a way that renders it permanently unavailable for use by another living thing. Humans are the only ones who make waste like this.

If your family doesn't finish their dinner, saving the leftovers, composting them or sharing the food with critters would all be viable non-waste alternatives for taking advantage of the potential energy that is the raison d'etre, the very definition of food, and therefore a reasonable use of the food's energetic potential. Really, just about anything besides entombing it in non-biodegradable packaging and burying it 50 feet deep under thousands of tons of other trash, making it totally impossible to ever degrade, would be a reasonable use of the food energy. It's actually pretty easy to do.

Even so, it isn't unheard of to read tales of gross mismanagement of perfectly edible produce, as detailed in this story about an "unauthorized" public garden that was needlessly destroyed days before being harvested. As if that weren't tragedy enough, the ruined crops were then taken to a landfill and disposed of. I mean... why?

Irretrievable waste is hands-down the most complete waste of food, but there are others, though much less egregious, that still get under my skin. 

A major frustration that I'm experiencing a lot lately has to do with unharvested fruit trees. Washington state is known the world over for it's amazing apples. They grow almost effortlessly here, which is no doubt part of the reason that they are nearly as ubiquitous in our neighborhoods, parks and woodlands as the Douglas Fir is. But maybe having affordable, world-class apples available at the supermarket year-round has caused us to overlook the miracle of free food growing in our own front yards?

In Autumn, you can't help but notice all of the beautiful apples, pears, walnuts and hazelnuts hanging heavy in the trees, begging to be picked. And yet a vast majority of the time, the fruit will be left to drop and rot, perfect fodder for squirrels, yellow jackets and hungry deer, but seen as somehow less than their shiny supermarket counterparts, and therefore unfit and unworthy of human consumption. Have we lost our minds?

Yet another article (I've been reading a lot...) discusses just how much food we Americans waste on account of our acquired snobbiness and our reckless there's always more where that came from attitude. To illustrate just how insanely, ridiculously picky we've become as food shoppers, the article offers this bit of advice to producers and retailers for taking better advantage of "imperfect" produce -

Companies should look for alternatives in their supply chain, such as making so-called baby carrots out of carrots too bent to be sold whole at the retail level.

*Shakes Head* This is for real. People are going without and we're splitting hairs over carrot presentability. Phase two of my emotional reaction to this article (after weeping interspersed with multiple face-palms) was anger. I'm pissed, and that makes me loud, especially when it comes to things I feel passionately about. Taking care of people is one of those things.

I am only one person, but I am 100% responsible for choosing the food eaten by 4 people, 2 dogs, 20 chickens, 9 goats, 2 bunnies, 2 parakeets and one sassy turtle, therefore, my resolve to use food responsibly and with thanks has an impact that should not be, and indeed, is not taken lightly. I can participate in the system that keeps these problems going, or I can refuse, and take care of my family and farm on terms that both my head and my heart can live with.

Therefore, I resolve to grow, buy and use food even more responsibly than I have. I will buy less, grow and forage more, preserve more and use the food we do buy, find and grow as fully as can be done, and with all the respect it deserves.

Please join me.

The Case for Foraging

Harvested on a 90-minute walk in the woods with my 9 year-old:

Organically grown* Bosc Pears - $5.98/pound (8 pounds, 8 ounces = $50.83)

Organically grown* crab apples - $1.00/pound (10 ounces = about 63cents)

Organically grown* mystery apples - $1.00/pound (4 pounds, 12 ounces = $4.75)
{In season, in Washington state, apples can get pretty cheap, but this would still be a very hard to find price for organics.}

Organically grown* rose hips - $3.00/4 ounces (4 ounces = $3.00)

Organically grown*/Wild rowan (ash) berries - $4.00/pound (8 ounces = $2.00)

Organically grown*/Wild hawthorn berries/haws - $5.50/pound (4 ounces = $1.38)

Market value of fruit harvested today** = $62.59

Washington state minimum wage as of 9/29/12 = $9.04/hour

Amount of hours (before taxes) needed to work at minimum wage to earn $62.59 = 6.9 hours

*This assumes that since these are in the middle of the woods, that they are organic/unsprayed. Unless, of course, Montsanto has Round-Up ninja lumberjacks on it's payroll, which is certainly possible.

**Prices per pound are based on the most conservative prices I was able to find per item per pound on the interwebs.

The Days of our Goats

...or maybe "As the Goat Turns"? "Guiding Goat"?

Well it's a soap opera of some sort up there in goatlandia. Who's pregnant, who's the daddy, is he your brother? - stuff like that.

Using my entirely unscientific method of staring at goat butts and boobies, and visually gauging goat girth, I believe that 5 of our 6 lassies are pregnant.

The one that is most obvious is our dear Blue.


Blue and her steamy goat breath say "Hi".

While our sweet Bluey has always been a low rider of generous proportions, she is now honest to God wider than she is tall. Drink it in, peeps -


Girl knows how to work it!

As a basis for comparison, I snapped a pic of Blue next to our only confirmed non-pregnant goat, a yearling mini-Lamancha named Hop. See the difference for yourselves.



Our other girls are looking pretty rotund as well. Here are Teeny and Oreo, yearling twins who weren't supposed to be bred this year -



Because we didn't get to engineer who was bred to whom and when, we have a whole lot of surprises coming our way. I *think* that Blue will go first, but Chardonnay is looking pretty plump too, so it's hard to say. I'll be keeping an eye on their udders, watching for them to "bag up", as that seems to be the single best way to tell when they're getting close.

The excitement, the drama, the clothes nibbling - are you sure you don't want a goat of your own? 'Cuz I know a lady who might be able to hook you up...

Next Year

I say it pretty much every month, season, year - I'm almost there. The crazy is about to let up and carefree, easy-livin' will reign in the land o' Jackson once again!

So either I'm a hopelessly optimistic simp, or have a heavy case of willful amnesia.

Another farmer chick and bloggy-buddy of mine were just talking about this idea - the mythical "next year" that is the perpetual, elusive finish line and jackpot payoff for this year's (and every one before) efforts, losses, lessons learned. Next year, the soil will finally be *spot on* and my veggies will be EPIC! Next year, we'll have all of our fencing fixed and up and caring for the goats will be practically effortless! Next year, I'll start knitting for my bazaars in the Spring and avoid the crunch!

Ah, "next year", you tease, you! The faster we run, the more we push, the further away you get.

When the frenzy of Spring - planting, planning, births, cleaning - finally gives way to Summer, it's foraging, fishing, fretting over babies, milking, canning that consume our days. Then Fall comes, promising some relief, and delivering some, in addition to harvesting, breeding goats, putting food up, crafting, weatherproofing and putting the farm to bed for the Winter.

Winter is maybe the biggest trickster of all. The season when a farmer/homesteader is supposed to take their ease from a year of laboring and scrambling to keep things running, is instead just as busy. Keeping housing (people and animal alike) warm and dry in a Western Washington winter is job in and of itself. Sump pumps, five-gallon buckets, muck boots and rigging up ratty old tarps are all in a day's work.

Winter is also the traditional time of year to butcher stock. We will be harvesting a rooster or two and goat this Winter, and next year will likely have a pig or two to do as well. The amount of prep and labor that goes into harvesting and butchering might surprise you. It surprised me the first time! Segregating the animal (sometimes the night before), sharpening your tools, boiling water, gathering all of the odds and ends that you'll need for catching and holding "stuff" as you move through the process. And that is just the basic setup.

Then there's the cutting, wrapping, putting up of your harvest after the fact. It makes for one (or several) very long days.

Winter tends to be the time of year that we try to tie up the loose ends on all of our other hobbies and projects - racking wine, bottling vinegar, non-stop knitting, waxing cheese, smoking fish, tying flies, mending and endless planning, plotting and dreaming about next year.