Autumn #2 at PFF

The last post refers to a dry spell that in October has certainly been broken. Since that post we've had lots of rain, making for some challenges in our pig palace, and yes, they liked to play and rip up their tarp (another contradiction from the last post). Today, Red heroically moved her beautifully constructed new pig hut into the 'garden pasture' to give them a more solid place to stay toasty warm and dry. While she was rigging this small outbuilding up to her tractor and driving it to it's new destination, I got some much needed grown up time . My friend and I did some Earth, Wood, and Fire studio touring. I feel so grateful for these new friends- amazing artists just down the road who have been so welcoming to us. I like this place.

We have all had a great day- the sun was so warm today- and we all got to finish the day doing fall chores together, rubbing piggy bellies while they lounged in their new surrounds, and having a final hammock swing before putting it away for the year. (It's maybe the most time we grownups have had in said hammock, but last year when the hammock was unceremoniously put away without a certain kid being informed, it caused some 'big feelings'. ) This year, the big feelings were being grateful that pigs are moved, the sun was shining, the leaves and fields so many beautiful shades of gold it hurts, the successes of the season, and mostly, being together.

We're especially looking forward to getting the broilers to the processor. The weather has been so wet and cold that pasturing them didn't happen the way I had hoped. They're just for us- and of course they were raised well and fed organically, but I really wanted to optimize foraging and get them out. It could have been a perfect time of year to do them but this year it wasn't. I can't believe how much they are eating and of course the feed isn't cheap. I knew that when I saw a $30 chicken at the co-op last year that it really could cost that to raise an organic broiler. They are eating about a pound of feed a day each now. We have been slow to realize it and every other day- have a panic moment of getting to the feed store and hoping they have enough organic grower feed. We buy 2 bags and start all over again within 48 hours. Of course if we could figure out ways of growing our own grain or at least getting a gravity box to get better pricing and the convenience..... we'll see what we can figure out next time. Our turkeys are growing slowly and risk their lives daily by heading at a trot right for Dottie. It seems when you try to herd them they lose all their senses and run opposite of your guidance. Still, I like having them and we'll hope that the broilers slow down a bit while the turkeys catch up so we can bring them in together.

The hens are finally hens and we're getting those beautiful blue-green eggs again. The roosters- well- they are finally roosters and we get to hear the crowing again now. Our other hens are molting so our egg production is not yet booming (actually very slow and lots of days no eggs at all) but I think each of our 7 young hens should be on board now. B is thrilled to see those auracana eggs again.

There has of course been a lot of fall activity- getting compost on the asparagus/strawberries, lots of cleanup, mulching. The care of the animals always gets more intensive as they grow. We've had leaking chicken waterers plaguing us for weeks. Red was finally able to fix them as well as many other little things. Still waiting for a neighbor busy finishing his own long fall to -do list to get our fences up . But Red has her tractor, and we're chugging along. We see the slowdown ahead- more time to relax. And another season to plan.

One bit of news- we have a logo. Much gratitude to the design pals who helped us arrive at this. I can't seem to get it posted here- but we'll go figure that out!

Late Summer

Sunny, 70

Summer is telling us to prepare for her departure. While we are still enjoying delightfully warm and sunny days, the nights are cooling down to the 40's, blanketing the dark in thick mists and fog characteristic of this time of year. The first few black walnut leaves have started to turn yellow and drift to the lawn, and our field is hosting larger and more raucous flocks of Sandhill Cranes and Canada Geese these days.

The pigs are doing wonderfully. They clearly are having a ball in their 'Piggy Palace'. Between their frequent naps, they get up to eat, drink, forage, root, and race around playing with anything that seems amusing to a pig. That includes us, the dogs, tree branches, and even a rubber feed tub. Yesterday I watched as one of the shoats took an interest in the large rubber tub we use to give them liquid treats such as milk and yogurt, etc. Due to previous piggy activity, the tub was lying upside down. It is soft and collapsible when pushed on. He was nuzzling and nibbling the edge of the tub. Next thing I know, he is posessed by the same internal buzzer that makes puppies attack socks and kittens race up curtains, and he has managed to throw himself onto the tub, causing the tub to roll. Piggie did a full rollover off the tub, with the tub following right behind and rolling over the top of him. All the while, he had a sort of grin on his face, and seemed to think it was as funny as I did. I think he really did mean to do that! He seemed disappointed to look up and find that none of his mates had noticed his great stunt. Now you know why I don't need to watch much tv.

The hoop house we built for them is working out great, even better than I had hoped. First, I was concerned about how hard they might be on it, chewing it, rubbing on it, and generally beating it up, but they have so far respected it. Perhaps they have better things to do. They actually have used it when they need it, such as when it rains. But we have had a string of very dry weather, and even though it is getting down in the 40's at night, they prefer to sleep under their favorite tree. Pigs are much like puppies in the way they all pile together when they sleep. I'm curious to watch them and see at what temps they will finally begin to use the nest under cover we have provided for them.

The pumpkins are growing, and we have enjoyed our first honeydew melon, which was an absolute delight. We only got one this year, I am sure it was due to crowding from other squash plants and too much weed competition. Next year, we will have more melons! The watermelons have faired slightly better, and hearing that rind just pop open when touched by a knife makes my mouth water.

We have pulled up all the garlic and onions, and harvested most of the carrots. Dry beans are out, and mostly shelled. They are a project that can be put aside, and gotten to in little bits as time allows. It's one of those nice things to do on the porch in nice weather such as this, and it is fun for our guests to participate in and pop those pearly little white beans out of the husk and drop them satisfyingly into the big bowl. We often talk about bean and ham soup during this activity :-)

I also have a charcuterie update. Last weekend I smoked two more slabs of bacon. The first was a remake of my first effort in home made bacon, a maple cured recipie. The last one came out okay, but needed improvement in my opinion. So this time I rinsed the salt cure off longer (the first was too salty for my tastes), and I smoked it for a shorter time. By golly, I think I got it right. Wow. That was the best tasting bacon I've ever had! We have some sliced and saved up in the freezer.

The next day, I smoked a bacon that I had flavored and cured in a very different mix - this one was imbued with garlic and cracked pepper in addition to the salt. This one also came out very, very good! This more savory flavor is perfect for eating on BLT's, in salads, or just all by itself. This one is Karen's favorite. Good thing we can produce our own bacon, since we will soon run out. Maybe that just means I need to focus on making sausage and smoking hams!

Farmfoody.org

Farmfoody.org

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This is a site we have found that helps foodys and locavores find a farm close to them. Check it out.

Official Food, Inc. Movie Site - Hungry For Change?

Official Food, Inc. Movie Site - Hungry For Change?

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Turkeys!

Our Thanksgiving dinner arrived yesterday morning, with 7 of her friends. Well, perhaps that sounds a big too crass when the emotions of looking into a cardboard box containing 8 little baby turkey poults have labels such as "oooooooooooh How Cute!" and "Wow, look - it ate a spider!"

Turkey poults are different than baby chicks. More active, more confident, way more 'are you my mommy?' They also need a very much higher protein diet than their smaller cousins.

As I drove by cornfields green and tasseling, soybeans still dark green and growing, windows down to feel the cooling breeze, I reflected on the moment. Here it was the height of Summer, cicadas buzzing, me in shorts and t-shirts night and day. The kind of day-the season in fact- we like to daydream about during a snowstorm. And I was driving into town to go pick up what will be my holiday dinner centerpiece. I believe this is what they mean by 'slow food'.

Our 8 poults have settled in nicely. You may not know this, but it is nearly impossible to find turkey starter (the feed formulated with the 28% protein that baby turkeys need) that does not contain drugs. I have had success in the past (the one time I raised turkeys) with non-medicated feed, so we are going to try it again. Most all the books say to give them medication to get them off to a healthy start. Since I couldn't find any feed in bags that fit our bill, I decided to mix my own from the grain mix I had on hand and added more soybeans to up the protein level. This involved grinding the whole roasted soybeans in our Kitchenaid grain mill and adding it to the grain mix, then putting it all in a cement mixer to ensure adequate mixing. I also am adding a poultry vitamin and electrolyte mix to their water. As of day 2 all is well.

Pig farming round 2

The pigs came today- or rather, we retrieved them. Last year the guy we got them from brought them here and this time we got to load them, with his help, and unload them into their new home. I got to perfect my subcutaneous injections on swine (somehow, very different than newborn babes) and even with that additional insult the piggies were really mellow and hugely curious and rompy almost immediately. Having been farrowed in a barn, in a crate- this was the first day their hooves hit grass and dirt and the first time out in the glorious summer sunshine. They are quite pleased. They spent more time rooting, grazing, and chewing on the logs and fencing in their palace than finding where their grain was. Likewise, it took a while for them to find the nipple waterer but to cool them off and help them drink we put out a rubber tub filled with the hose and they launched and lurched their little bodies into it, limbs hanging off the sides while they splashed about. It is really cool (all over again) to see how pigs just like to be pigs- no matter how many generations have been raised in concrete slabs- they know what to do with dirt and pasture, know how to rummage out it's nutrients, cool themselves in it, play in it.

Every day seems to have it's successes and I've been finding ways to relish them amidst my 'constructive criticism' of what we'll do differently next year. Today- it was the pig arrival- not only celebrating our launching of another season, our second herd, but also hearing so many exuberant and encouraging responses from our friends who became our first customers last year. One family who had our pork and signed up for another hog this year came to visit and see the pigs today. Everyone is really excited and is sharing their appreciation of how great the pork was. It reminds me of one aspect of why I love this so much- it's like having all these friends for supper and knowing they enjoyed the meal! We will likely need to use another butcher and I'm hoping it will be as good or better than last time.

Another success - a funny one actually- is my first successful compost. I have been too busy to turn it much- and today- after cleaning out the chicken coop and adding the manure to our new pile- saw that both the new and old pile are that dark rich hummusy crumbly stuff that I've only READ about. I've been using compost bins in some form now for about 7 years, in my urban yards, and both because of frequent moving and the limitations in size, scope and content, my composting has always felt like a bit of a failure. I always cheer folks on- and tell them it's not complicated- but now I've really done it well!

A few days ago I was digging out hip-high weeds in my perenial garden and finally looked up to miraculously catch that view of the chartreuse dill weaving above the echinacea and the asters and the bobbing sunflowers and then surveying the alpine strawberries started from seed and the 6 strawberry transplants that now spread over the bed into a real PATCH and suddenly the 'What a disaster' summation of the garden turned to 'it's brambly and taking form into something really really beautiful'. Given that all of this work gives ya time to think, it's a great exercise in turning towards optimism- seeing what emerges and trusting that the world will grow and mend itself, that pigs will play in mud and runners throw out shoots to make strawberries, that rich fertilizer will emerge from what was dead and discarded.

A few minutes before bed left.

Tonight after work we went to check out our next batch of feeder pigs. Way cute! They are the same three-way breed cross as the first batch, but they are mostly red and white, no black ones in this bunch. There is at least one 'calico' in the bunch. I wonder at my potential to make a true pig farmer due to my weakness for cute colors in a pig. Not the best way to pick out a good sound animal, but it certainly pleases me.

Been working hard on a new outdoor pig enclosure for these guys. This will be a large permanent pen set up in a grove of scrub trees, providing lots of shade, grass, leaves, fresh air, and general piggy heaven. There are still a few final touches that need doing, but the major work is done, and it feels good to know we'll soon have little grunting porkers pushing their noses through the soil.


When we have not been building pig pens and moving the new chicken fence, we have been
preserving as much as we possibly can from the garden. The limitation here is time. Our garden is providing us with a great bounty of everything. The peas are finally about done, and I am glad to not have to shuck them for a while, though I love fresh peas for sure. The beans are on their way to finished. The garlic is mostly out of the ground and drying in the barn, and the onions are soon to follow. We are waiting for the potatoes to season in the ground before we dig them for storage. We have been eating some fresh fingerling potatoes - yum! The biggest, best garden arrival in my opinion is the sweet corn! The corn is at it's peak right now, and I have to say, this is an excellent crop in all regards. Big, beautiful ears of snapping sweet kernels. Besides eating it right in the garden, and slightly cooked at dinner, we have been freezing most of it. This weekend I'm sure we'll be canning more corn. I think we'll have to go get more jars, as the tomatoes are right behind the corn.

My birthday present arrived today - it's the book titled Charcuterie, the Craft of Salting, Smoking and Curing. This book is very much hailed in the meat foodie world, and a quick perusal tonight has me excited. I've got some pork ribs thawing in the fridge awaiting a magical transformation.