Years ago, when I taught Biology on the high school level, I was often reminded that our society of city dwellers are so far removed from the production of our food, that most of my students had no idea that their food was grown by people, harvested and processed into the canned and frozen products on the grocery shelves. The idea that their meat had been a living animal and that someone had to raise, feed, and have it slaughtered and butchered to be put on the styrofoam trays, wrapped in plastic in the meat case was so foreign to them that they would argue with me over it. Truly a sad state of affairs.
Though they visited farms in Florida, I think it has been a good experience for my grand children to see that the chickens that I raise produce our eggs. That the chicken we put on the table was grown here on the farm, killed, cleaned and prepared here. The plants in the garden produce the tomatoes, peppers, garlic, onions, squash, popcorn, peas and beans that they eat. They like helping out in the garden and pulling weeds to feed the chickens. To see the chicks hatch and know that they are being raised to produce the chicken and eggs we eat.
It is wonderful that there are cities that have started community gardens and schools that have gardens to teach children about food production and nutrition, but it needs to go farther. Watching chicks hatch in an incubator in a second grade classroom doesn’t really tell them from where their eggs and chicken come.
N and her mom went with me to an alpaca sheering and she sees me spinning yarn and knitting them hats, mittens, and sweaters from yarn, so she also has some realization that clothing doesn’t just come from a store.
Though I haven’t convinced them that homemade bread is better than factory produced balloon bread, they do love my corn bread, biscuits, scones, and made from scratch pancakes.
This has been a week of illness at our house. N was sick on Sunday, ok on Monday, sick again on Tuesday, ok on Wednesday and sick again yesterday. Today she seems ok again and started eating again last night. Daughter is in her first week of her new job and she has the stuffies, maybe from pollen that is increasing each day. One evening, I felt the virus that N had, but fortunately it was very short lived, only the one afternoon and evening, never like N.
Last night, two of my spinning friends came to our house to learn to make soap. In the frenzy of giving them the hands on experience, each making a batch with the other looking on and me on the sidelines coaching, I failed to take a single picture. They each left with a full mold of soap they made, one 3 pound batch of Lavender Rose and one of Bergamot Lemongrass and some palm oil to help them get started on their own. The only photo are the little muffin tins of overflow.
Both of these ladies are fiber artists, animal raisers, spinners, knitters and I was gifted with fiber to spin and knit in thanks, a great gift. What a great feeling to help others learn a skill and send them home with some of what they need to get started.
These two friends attend the spinning retreat that I attend, and one of them mentioned that she was selling her Strauch Petit Drum Carder to get a mechanized one. Once home, I talked with Jim about it and last night, she brought it to me as I decided to purchase it from her. I am excited. I will be able to blend fibers and fiber colors now. If I finally get brave enough to attempt to dye the fibers myself, I will increase my fun some more.
With Easter coming up this weekend, I was asked by K to hard cook some eggs for the kiddos to dye before Sunday.
Farm fresh eggs won’t peel if boiled, so I learned after starting to raise my own eggs, to steam them for 20 minutes. They cook perfectly, no green ring around the yolk and peel like a charm. This is the batch I did second, when the first batch had three cracked eggs in it and I knew not to let them dye them. I’m not a fan of the commercial dyes, but they are easiest and most child friendly, so they will dye the dozen eggs with their Mom and Dad tonight or tomorrow.
I didn’t want to be left out of the natural dye method this year, so while their eggs were steaming, I did three with yellow onion skins, three in beets, and one each of my Americaunas’ eggs as one lays blue eggs and the other green.
Later I am going to do a few with red cabbage, both brown eggs and Americaunas to see what shades of blue I get. The beet dyed ones surprised me, instead of the pink I expected, it turned the brown eggs more yellow. I know that these won’t be peel-able for deviled eggs as they had to be boiled with the natural dyes to get their color, but for breakfast or egg salad, they will be fine. Since 4 of the 20 eggs cracked during cooking, I enjoyed a couple for my breakfast. The kids were fascinated with the natural dyed eggs, but it just wouldn’t be as much fun for them as once you put them on the stove to boil with their dye, they just cook. They will have their fun later.
I love the rich brown of the onion skin dyed eggs. Maybe I should start saving more of the skins and see what color it dyes yarn.