Tomato Hornworm vs. Braconid Wasp

My tomato plants are enormous (around 6 feet tall and growing).  I feel like I am battling to keep them from taking over the world (or at least my garden).  They have outgrown their cages, so I have driven bamboo stakes in as additional support and tied the plants to them.  I have cut them back and cut them back, but they continue to grow with a vengeance (and they are laden with fruit).

The other day, I went out to battle with them again and noticed a tomato hornworm.  It was not a surprise even though I have never seen them in this garden before (we have had them in the large farm garden).  I did not remove it, not because I want it to eat these overachieving tomato plants, but because I could see it was parasitized.  There were little white cocoon looking things attached to it- braconid wasps (well soon to be).

Now, they do look creepy and your first instinct maybe to get rid of the infested caterpillar, but resist the urge!  The braconid wasp larvae are a blessing in disguise.  The larvae are feeding off of the hornworm and will eventually kill it (thanks for the help).  At that point, there will be more braconid wasps hunting in my garden!

Don't worry about having more wasps in your garden- they are not after you and will not sting you.  They are looking to continue the cycle of finding a new tasty host caterpillar.  In other words, they are beneficial even if they gross you out!

Making Dog Food

We farm as a way to produce healthy food for ourselves, but what about the dogs?  They get healthy food too!  We are not very fond of organ meats, but the dogs love them. I used to freeze them, but freezer space is too valuable at this time.  Canning is a wonderful option!  After doing some research, this is what I did:

I started with hearts from the pigs that were processed over the winter.  I cut the meat into chunks and filled my canning jars to the half mark.  I used pint sized jars, so each jar had roughly 1 cup of meat.

I then topped the meat with 2 tablespoons of organic brown rice.   To that I added boiling water (leaving an inch of headspace).

I removed any air bubbles by running my measuring tool along the edge inside each jar, and wiped each rim before securing the lids.  

All jars went into the pressure canner and processed for 70 minutes at 10 pounds of pressure. After allowing to cool and wiping the jars clean, the labels were attached and into the cabinet they went!

Piglets

The Thursday before Mother's Day, our sow had a litter of 10 piglets!  I had checked on her around 10:30 before going to bed. She was fine.  She had eaten her dinner that night and was begging for more.  She had moved some hay around on her house, but she had been rearranging things for about a week.  I set my alarm for 1:00 a.m. to check on her.  When I went out to see her, I didn't expect anything to be different (I had been getting up in the middle of the night to check on her for most of the week).  I was surprised to find she had given birth to all 10 of her babies!

Turkey Nuggets

After watching an episode of. Extreme Couponing, I had an urge to make something from scratch. I have to say that I found the show motivating.  This was not because I felt I could save money by making my own nuggets; instead, I had the urge to make something healthy.  It was sad watching the couponers celebrate their $8.50 haul of about 70 bottles of soda and 200 boxes of Ramen Noodles along with other highly processed "food".  I wouldn't want to eat that garbage even if the store paid ME to take it home.  So, this was my motivation.

Making your own nuggets is simple and (better yet) you get to control the ingredients.  Here is what I did:

1)  Get your ingredients ready.  You can use chicken or turkey- whatever you prefer.  Our turkey was already cut into "nugget size" pieces from turkey processing day.  In the first bowl, I have beaten eggs mixed with Dijon mustard.  The second bowl contains breadcrumbs (homemade, of course), garlic powder, salt, pepper, and Italian seasoning.   Preheat the oven to 420 degrees Fahrenheit with your baking sheet inside.

The beauty is you get to use what you like.  You don't have to use the mustard or those seasonings.  Some people like mayonnaise instead of the mustard.  Occasionally, I will use honey mustard or whole grain mustard.  Other seasonings can be used as well (seasoned salt is delicious).  Italian is my favorite blend to which I also like to add some Parmesan cheese.

2)  Take each piece of  chicken or turkey and put it in the egg mixture, coat each side, then do the same with the breadcrumb mixture.

3)  When you have enough nuggets ready, take the baking sheet out of the oven.  Drizzle it with olive oil.  Place the nuggets on the pan and drizzle the top of the nuggets with the oil.  Bake them for 5-7 minutes (you might need longer if you have larger pieces or strips).  At this time, turn them over and bake for another 5-7 minutes (or until completely cooked).

4)  You will have beautiful, golden brown, homemade nuggets ready for eating or freezing!  If you are going to freeze them, let them cool completely before you put them in a freezer safe container.  Enjoy!

Black Trumpets

By no means are we mushroom experts, so we stick to the easy to identify varieties.  Last weekend, we found one of our favorites- black trumpets.  Having no poisonous look-alikes, these were the first mushrooms we foraged from our woods.  They are beautiful mushrooms, looking more like a flower than a traditional mushroom.

According to our guide book, one should look in mixed woods under such trees as oaks, beech, or hickory.  It also says they are often found in mossy areas or in leaf litter. For us, the tree variety didn't seem to matter so much.  The area where the mushrooms were most concentrated is generally populated by white pines, hemlocks, and birch mixed with a few other varieties.  This time of year, with the trees dropping their leaves, there is dense leaf litter- making it harder to find these mushrooms.  Even without the leaf litter, they are difficult to spot at first since they blend in with their surroundings.  We have found that they seem to grow in clumps or groups, so you usually find more than one at a time.

They are a delicate mushroom, so they should be used right away or dried.  We usually saute some right away (delicious!) and dry the rest for winter use. 

 By the way, if you are not positive in identifying your mushrooms, it is best not to eat them!  Better safe than sorry!

Rendering Lard

After sharing my thoughts about lard, many have wondered how is it rendered.  While it is not difficult, it is a long process.  Here is how I do it:

1)  Cut the lard into small chunks (or better yet, grind it in a meat grinder).  The smaller the pieces, the better.

 2)  Heat the oven to 250 degrees.  Put the lard into a baking dish.  Place in the oven (uncovered).  As it heats up, the fat will begin to melt.  The goal is to extract as much of the liquid from the chunks of lard as possible.

The dish on the left has been in the oven for around 5 minutes.  The dish on the right is just going in.

3)  I have found this process takes me 5-6 hours.  Don't rush it!  Think low (temperature) and slow!  Being short on time during the day, I have even rendered lard overnight.  I get up every hour or so to check on it and stir it.  When you are left with crispy, brown bits in your liquid fat, strain it through several layers of cheesecloth.

 Ready for the freezer!

Leaf Lard and Fatback

Lard/fat has such an awful reputation... or does it?

While it may be easier to cook the regular cuts of pork (chops, roasts, sausage, etc.), we have asked to have  nothing go to waste- including the leaf lard and the fatback.  A few people have purchased some of these packages, but most don't know what to do with them or are afraid of them!

Leaf lard is the highest grade lard and is prized for baking.  It is soft fat found around the kidneys and loin of the pigs.  It is pretty neutral, lacking a pork flavor.  When rendered, it is used for making flaky pie crusts and biscuits or in recipes calling for shortening.

Fatback, the next highest grade of lard, is a hard fat from the back of the pigs.  It may come with or without skin (ours has skin on).  It is often rendered for use with more savory dishes as it will add its own unique flavor, adding to the richness of a dish.  It can be especially delicious when used to saute veggies.

Caul fat is the lowest grade of lard as far as rendering goes.  Found around the digestive organs, it is often used instead to wrap lean cuts of meat for roasting (to prevent them from drying out).

Lard fell out of favor when people became worried over health concerns, but is making a comeback.  Despite its terrible reputation, lard has less saturated fat and cholesterol than butter (along with more unsaturated fat).  If you are looking for an alternative to partially hydrogenated oils in vegetable shortening, lard is an excellent option.  By the way, unhydrogenated lard has no trans fats!

Making Butter

As a teacher, I have made butter with my class many times.  This fits in nicely with our Colonial America unit and in learning about states of matter.  The kids are always amazed at how easy it is to make butter and some have reported they made it again from scratch for special occasions.

Recently, I have taken to making my own butter at home.  We don't have any milk producing animals (yet), but we do get delivery from a local farm.  This is a small, grass-based, dairy farm which offers whole, 1%, and skim milk, some flavored milks, 1/2 & 1/2, heavy cream, along with yogurt, kefir, and sometimes farm fresh cheese and butter.  We cannot buy grass-based (or even local) dairy products in our grocery stores, so we appreciate this local dairy- especially since they deliver!  Granted, they don't deliver to the city we live in or the town our farm is in, but they do deliver to the town my husband works in, so we get delivery there.

Anyway, as I mentioned, butter is sometimes available.  This means I either need to stock up and freeze the butter when I can get my hands on it, buy regular butter from the grocery store if it is unavailable, or make my own.  Since I know it is not difficult, I have chosen to make my own.

A pint of heavy cream.

Each week, we get a pint of heavy cream delivered with our order.  When we are ready to make butter, we let it sit out for a while to warm a bit.  Then one of us (my husband has taken to making butter) pours the cream into a quart sized, wide-mouth canning jar and secures the lid .  Who needs to buy an expensive butter churn?  At that point, whoever is making the butter shakes the jar (or you can take turns with multiple people and share the shaking).  In about 20 minutes or so, you are left with butter and buttermilk (traditional buttermilk).  The pint sized jar will give us just under 1/2 pound of butter and about 1 1/2 cups of buttermilk.

Sure, the food processor or stand mixer could do the job, but why use the electricity?

Ready to shake.

I pour the buttermilk into a pint sized canning jar to store in the refrigerator.  The butter goes into the refrigerator to cool for a bit, and then I will strain it further (trying to remove as much buttermilk as possible).  It can be kneaded and rinsed under cold water to further remove the excess buttermilk. I make unsalted butter, but salt can be added to make salted butter.  At that point,the fresh, higher quality butter is ready to be used, or can be frozen.

Butter floating at the top.

Separated butter and buttermilk (almost 2 cups) ready to go!
We use the buttermilk in baking- buttermilk bread, buttermilk pancakes,
biscuits, coffee cake, etc.

Just Ducky

As a teacher, I always hatch chicks (and this year, turkeys and guinea fowl) in my classroom.  The kids love it and are so excited to learn about them.  When we were invited to check out a kindergarten class' ducklings, I was intrigued.  We didn't have any ducks on the farm and the closest I came to them was when I fed them at local parks.  They were so cute!  I asked the teacher what she planned on doing with them.  She had a couple of messages left with a few local farms, but had no definite plans yet.  I offered to take them if she didn't find anyone else... and here they are-

The white duck is a Pekin and the other (I am guessing) is a Pekin/Runner cross.

Of course, they aren't little ducklings anymore.  She kept them in her backyard for a few months, but her dogs wanted their yard back and she was worried the neighbors may start to complain (she is in a city which does not allow livestock).  I got them at about 11-12 weeks old.


Since we put in our well, we have water readily available which makes having all of our animals easier since we used to bring the water from home.  This is especially true for the ducks.  We gave them a 50 gallon stock tank to swim in.  We top off the water daily (since they splash a lot and drink some) and change it completely at least once a week.  


They are living in one of our pasture pens that we usually use for turkeys and meat chickens, but they seem to be lonely and long to be with our chickens, turkeys, and guinea fowl.  When I let the ducks out, the first thing they do is run for the chicken yard.  They will lay next to the fence (sad, really) and watch the other birds.  I have allowed them to go into the chicken yard during the day, but have to send them home at night.  It amazes me that they will give up their little "pond" to spend the day with the other birds.  It seems they would rather have the company than swim!

Everyone enjoys being with the ducks, even the dogs!  Well, actually, I think they were jealous over all of the photos I was taking of the ducks and had to get some camera time too!

I have enjoyed having them, they are easy to care for, and I like variety, so I ordered 10 more.  I ordered 4 Khaki Campbells (to complete my laying flock since they are great layers) and  6 hatchery assortment.  Today, the ducklings arrived!  The hatchery sent 11 total- 6 Khaki Campbells, 3 Rouen, and 2 Fawn and White Runners (I was so hoping for Runners).  All appear healthy and lively!  As soon as I put them in the brooder, they all started to drink (way easier than chicks and turkeys).  After about 30 minutes, I put in their food and they happily ate (and continued to drink, and drink, and splash, and drink).

What's happening on the farm

Our first round of Cornish X in their pasture pen.  They are moved daily to ensure fresh grass is always available.  You can hear the turkey hens in the background!

The pigs have grown so quickly!  As you can see, they love their wallow.  We ended up having to make it bigger so everyone has room! 

When feeding the piggles, it is important to make sure everyone gets their fair share!

Our Farm

from The Country of Marriage...

Sometimes our life reminds me 

of a forest in which there is a graceful clearing

and in that opening a house,

an orchard and garden,

comfortable shades, and flowers

red and yellow in the sun, a pattern

made in the light for the light to return to.

The forest is mostly dark, its ways 

to be made anew day after day, the dark

richer than the light and more blessed,

provided we stay brave

enough to keep on going in.

Wendell Berry




In 2003, with a desire to build our own home, we went looking for a home site.  With Allan's grandfather's property as inspiration, we looked in Russell (thank you, Onofrio).  Luck (or fate) would have it that a large piece of land abutting that property was for sale.  
We purchased it.

Our field back in August 2003

Our wedding in July 2004

The land was our hiking and camping spot.

Then, I hatched chicks in my class which were supposed to go back to 4H...

They were never returned.  Instead, I bought more- who wants to look at a flock of all White Leghorns?  As more and more people requested eggs, we expanded...

 The Chick Inn R & B
(Established June 2011)

meat chickens and turkeys

The addition of the orchard- started April 2009 (and continues to expand).










Our garden was added.

Late Spring 2011-

We added our 

5 beehives

For a few winters, Allan has tapped a few maple trees and made syrup for us.  This year, he bought an evaporator and put in 130 taps!

So far, the feedback has been positive!!

Spring 2012- our latest additions...
Just arriving on the farm

Hard at work

Our field now

Publicity we have received:


http://www.publicnewsservice.org/index.php?/content/article/22227-1


http://www.massteacher.org/news/archive/2011/11-21a.aspx