Category: Farm Life

Tom Tom

The garden provided 5 pounds of tomatoes, 2 pounds of tomatillos, a dozen or so various hot peppers this morning. I quick decision that salsa at $5 a pint and large cans of pickled jalapeños at under $2 a can, that the peppers are better used in salsa than just being pickled. Another round of canning commenced.
The tomatoes peeled and diced, the tomatillos diced, onions, hot peppers and garlic chopped. Eight pints of salsa in the making.
Today’s creation is Tom TomSalsa.
Tom Tom Hot Salsa
5 lbs tomatoes peeled and diced
2 lbs tomatillos husks removed, washed and diced
1 large onion chopped (2 cups)
10 cloves garlic minced
12 jalapeño pepper minced
1 habanero pepper minced
1 Tbs oregano
2 Tbs cilantro
1 Tbs pickling salt
1 cup lemon juice
Place all in a heavy nonreactive pot, bring to a boil, reduce heat and simmer for 30 minutes. Ladle hot salsa into clean, hot pint jars, seal with new lids, tighten bands and water bath process for 20 minutes.
Yield 8 pints

The shelves are being filled with garden goodness.
The pullets are laying more each day. We are getting 7 eggs most days from the 10 pullets and 1 hen. Broody Girl went into molt as soon as she quit being broody and hasn’t laid an egg in more than 2 months. I’m not too happy with her right now.
The Rainbow Ranger chicks at not quite 4 weeks old already weigh about 2 pounds each and have seriously outgrown the brooder. They are in a large dog cage with an attached run in the garage and get as much daytime outdoors as weather permits. They foul their cage daily. Can’t wait until they can go out to the chicken ark and run to live out their lives until mid October.

Lovin’ life on our mountain farm.

September 2, 2014
The summer kitchen

Much more time is spent in the kitchen than in the garden this time of the season. Each morning after animal chores and breakfast, I wander in the garden with baskets in hand, pull a few weeds, but mostly harvest. All tomatoes except for the occasional slicer are destined for canning in some form or another. Most of the Tomatillos now are being frozen in 1 pound bags as most recipes call for a pound.

There are 5 pounds in the freezer since I am saving my jars for tomatoes and salsas. On mornings when the Tomatillos are generous and there are too many Jalapeños for a pint to can but not enough for 2, a batch of green salsa is made. Most of the Habanero’s are being strung to dry, there is so much XXX sauce it probably won’t get finished off this year.
If an Ancho pepper turns red, it is also strung to dry to make enchilada sauce later. There are two types of Cayenne’s in the garden. I didn’t realize that until the second type started bursting forth with peppers. Really I think they are not Cayenne’s though they were sold as such. The pepper is much smaller, grows upward and is hot, maybe Thai peppers, which is okay too. The Cayenne’s are strung to dry for crushed red pepper for pasta, pizza and cooking.

Today there were lots of tomatoes ripe in the garden and more on the window sills and baskets in the house, so today was Chili Tomato canning day. Nine pints are out of the canner, sealed and cooling on a tray on the counter.

These are my answer to the name brand tomatoes with green chilies that you purchase in the grocer. Mine are a bit spicier and lack the BPA lined can. We eat lots of Chili con Carne in the winter so they are a welcome addition to the larder.
Chili Tomatoes
4-5 quarts of peeled diced tomatoes
3 diced green Ancho peppers
4 diced Jalapeños
1 Tbs pickling salt
Place a heavy non-reactive pot on the stove top. Add the peppers and a couple of cups of diced tomatoes and simmer to allow the pepper to start cooking (I continue to add the tomatoes as I peel and dice them). Once all the tomatoes are added, add the salt and bring to a boil.
Ladle the mixture into clean hot pint jars. Wipe the rims and seal with new lids. Screw a band on and pressure can according to directions for your canner. Here in the mountains, it is 15 minutes at 12 PSI. They can be water bath canned but I would add some lemon juice to each pint to ensure acidity. My batch made 9 pints with about half a cup left over that I just added to the salsa in the refrigerator.

Lesson learned, last week I made 10 pints of pasta sauce and didn’t label them. The rest of the canned goods were labelled. Hubby opened one thinking it was salsa and noted that it wasn’t spicy like the first jar. I couldn’t figure out why one jar from a batch would be very spicy and another not at all until I went to get jars this morning and noted that all the salsa was still there but one jar of spaghetti sauce was missing. Mystery solved and lesson learned, label all of the jars. I would date them too, but nothing I can this year will be left at the end of winter except jelly and I do date them.
We are having internet issues right now, so posts may be sporadic for a while as well as replies to comments, my apologies in advance.
Lovin’ life on our mountain farm.

September 1, 2014
No Space Left

This morning’s tomato harvest pushed me over the edge. There was no more counter space to put them. Tonight the deck herbs can return to the deck and I will have plenty of collecting space, but not this morning. Since I was making pasta sauce, I prefer to pressure can, so down came the big canner, out came the instruction book for a refresher, out came the big sauce pot, chopping board, kitchen knives and ice water bath.
Tomatoes were removed from the freezer, peeled under running water and put in a large glass bowl to thaw. Fresh tomatoes were blanched for peeling, chopped and set aside. Onions, garlic, carrots, summer squash all chopped and sauteed til tender. The tomatoes were added to the pot with seasonings and simmered. Just before canning time, a few ounces of tomato paste were added.
The sauce was ladeled into 10 pint jars, just what my canner will hold and amazingly just the amount of sauce made and all processed for safe keeping.

The next batch will be diced chili tomatoes, the canner being a fixture on the stove top for weeks to come. A batch of plain tomatoes will likely be made, more salsa and pasta sauce until the tomatoes are all used up. We will eat well this winter.

Ten perfectly sealed pints cooling on the counter.

August 28, 2014
Rainy Sunday Musings

Again it rains! Everyday for the past 7 days. The grass is literally knee deep and too wet to mow. The decks haven’t dried to be able to paint. When I brought these in last weekend I had no idea they would still be on the kitchen counter.

These are my kitchen herbs for a quick snip when cooking and I don’t want a trek to the garden. They live on the south deck, just outside the Dining area French doors. Some winter over in the house, but not this early.
And then there were 4. . .

Last night when I went to lock up the girls for the night, there were 4 eggs. There are two 17 month old hens (1 not currently laying); three 26 week old pullets; eight 24 week old pullets, one whose comb and waddles are still small and pale. It has been 6 weeks since we were getting more than an occasional egg. I have missed them but have enjoyed a few this week with our fresh tomatoes and a few shreds of raw cow milk cheese.
Since it is rainy and wet, instead of mowing, I will process more tomatoes and tomatillos.

The garden is giving. The rain causing the tops of the tomatoes to split. There are more Habañeros than we will ever need for hot sauce and salsa, I am going to experiment with drying some. A pinch of them dried and crushed will surely add a kick to curry or chili and Son#1 will use them.
But the flowers love the rain and it does make the weeds easier to pull between storms.

If it doesn’t stop soon, I will need a machete to get to the garden and the coop.
The chicklets are getting huge. They are 2 1/2 weeks now and going through 2 jars of feed and a gallon of water a day. I moved them temporarily this morning to a smaller brooder box long enough to clean the huge water trough that serves as their brooder. It is 15 square feet of floor space and looks too small for the 15 chicklets that seem to double in size weekly.

The most severe storm we had on Thursday evening damaged some component of our internet service. Our provider iuis a local coop with no weekend hours, so being on the internet or posting right now is an effort in frustration.
We love life on our mountain farm!

August 24, 2014
Olio – July 25, 2014

Olio: a miscellaneous collection of things.

Phone saga continued. . . after numerous visits to the cell phone store, learning that they are retail outlets with zero authority to do anything but make a phone call; agreeing to accept a “Network Extender” refurbished with a monthly discount to help pay for the thing, knowing that it probably wouldn’t work since we don’t have high speed internet with our phone co-op, just DSL; receiving the extender (a new one 3X cost, not a refurbished one) 10 days ago; hooking it up to have service, maybe, if you were sitting right in front of it; receiving our bill (still no reliable service) and there being a charge for a new extender, no reduction of cost; we took both phones, the extender, and a major case of attitude back to the store yet again. This time, the poor young man on whom we unloaded, was very sympathetic, knew what to say to customer service and finally got our contract cancelled without penalty. Another couple of hours in the old provider’s store that we knew had service on our mountain and we have new phones, and amazingly, service.

Now reality, this was probably all my fault in the first place. I wanted an Iphone, the provider we had didn’t have them; my service with this provider was good here in the mountains, but spotty when I went to babysit in Northern Virginia a few times a year. I didn’t get an Iphone when we switched, the service was better in Northern Virginia, but the two times we had a crisis here, we couldn’t even call each other within shouting distance if we had both been outdoors. Back with the original provider, they do now have Iphones and I got one. Hubby got the next generation of the phone he had and liked and we can make and receive calls on our property, up our road, and in our house. I will suffer spotty service when I travel to have a phone at home.

Broody hen is still being difficult. I put plastic buckets in her two preferred nesting boxes, there are still 4 others, so she is hunkered down just outside of the boxes. She tried to peck me when I shooed her out the pop door and got a swat for doing so. Our egg production is less than one a day right now. I know that in a few weeks, we will be overrun with eggs once all 13 girls are laying.

On Tuesday, both pups had a new vet visit. When we first got them, we took them to a vet in our county, but it was 18 miles in a direction we rarely go. We tried to switch to a vet that was much nearer us, but they didn’t carry the Trifexis that we had the dogs on for heartworms and fleas, so we switched to one about 18 miles away in a direction we do travel, but he is nearing retirement and has a new younger vet part time in the office that we did not care for. During the time we were using him, our pups decided that they wouldn’t willingly take Trifexis. Surprisingly, the big guy, the English Mastiff would let me force feed his, the much smaller German Shepherd would have no part of it and nothing I did would trick her into taking it. During this 14 months or so, the vet nearest us retired and the two vets that took over his practice, are great as well as doing house calls if necessary. They switched the pups to Sentinel and Nextgard and both dogs will take them willingly. Win/win!

The garden is more or less stalled due to the hot weather. There are lots of tomatoes, but none of them are turning red yet. There are some peppers and I will likely have to pickle another jar or two soon. Chard is thriving, but grandson doesn’t like it. Berries are done. We don’t like the yellow wax beans and the green beans are just sprouting. There are a few white scallop squash and an occasional lemon cucumber. There will be dozens of small Seminole pumpkins come fall and it looks like a stellar crop of yellow and white sweet potatoes. Two beds are awaiting some fall greens in another couple of weeks. This fall, the raspberry bed is going to be dug out, a reasonable number of shoots moved to the orchard and that bed prepped to return to part of the vegetable garden, there just wasn’t quite enough space this year with blueberries, raspberries, and grapes occupying about half of the garden beds. The huge multibin compost structure is coming down, it is actually falling down, so it will be pulled down, the compost spread and a compost pile initiated. That area will continue to be utilized for the vegetables that spread so viciously throughout the garden.

Any photos that I had taken are on the SD card of the old phone and haven’t been transferred to the computer or the cloud to add to the new phone and blog, so just words today.

July 25, 2014
Olio – June 27, 2014

Olio: a miscellaneous collection of things

The Raspberry jam salvage was a success. It is spoonable, spreadable, and isn’t so sweet it makes me gag. A win. The wild Blackberries are so thick with fruit this year, I have a dilemma. I don’t need any more jam. My daughter who LOVES blackberry jam made a pantry full of Strawberry Jam when the berries were ripe in Florida, so she doesn’t need jam either, but I can’t resist foraging for blackberries on the farm. I can freeze them and use them in smoothies, cakes, and cobblers, but we aren’t dessert eaters unless we have guests and then hubby would rather I make apple, lemon or pumpkin pie rather than cobbler. What’s a girl to do?

The rain held off long enough for me to get everything that wasn’t hayed, mowed. Jeff is coming a few times a day and hauling off 9 bales of hay at a time on his lowboy trailer pulled by the behemoth tractor. There are still 45 bales to go. The mowing was a priority as I am off to babysit for 5 days then bring RT and L back here with me on July 3. We will send 8 chickens to freezer camp, hang a gate, watch fireworks, and feast for the two days RT is here, then he will catch a bus back home to be back at work on Monday. L will stay with us for about 7 weeks of his summer vacation.

The teenager chicks are looking like I may not have to wait until August to get eggs from them. Many of the girls combs and waddles are growing and turning red. It won’t be long before I start seeing wind eggs in the coop and then pullet eggs in the nesting boxes as they figure the process out.

They are hiding from the heat, the culls are dustbathing to keep cool.

I dragged the chicken tractor to a new spot to give the culls something fresh for their last week. Jim will be in charge while I’m gone.

The last of the spoiled bale of hay needs to be moved over to the garden and some areas remulched. We had a chicken escape and they got in the vegetable garden and the new flower bed and made quite a mess. Between that, some thin areas that are starting to show weeds, tomatoes and peppers tall enough to mulch around, I need to get that task done before I leave also. I might actually welcome a rain shower while that is being done to cool things off a bit. The garden is thriving, the kale is winning.

The sink is full, the chickens got at least this much and there is plenty to take to Northern Virginia for them when I go up.

First Tomatillo. Can’t wait for a crop of them.

The peas are almost done. If I cool off enough from working out there, I will pick a meal’s worth for tonight.

It amazing me how quickly the raspberries ripen. I picked the bushes clean yesterday and treated myself to a hand full while I was weeding. I save a hand full to have with my yogurt tomorrow.

Lovin’ life on our mountain farm.

June 27, 2014
Farm Life as Summer Approaches

The 90 hp behemoth at work. There are 47 bales done and they are working to beat the rain on the lower field. He will bale by headlights tonight. The hay is beautiful and thick. That tractor always amazes me, our little tractor is only 28 hp. It would pull the tetter or the hayrake, but the sickle bar and round baler require too much power. We can easily mow with a 5 foot brush hog, power a post hole auger and if we could figure out how to use it, pull the small plow we store in the barn. I am not a short woman and my chin would rest on the top of the back tires of that beast.

Bales in the morning sun.

Jeff has equipment that is modern with CD players and A/C and equipment that is older than my kids. It is always fun when he is working here as he brings one tractor, then another, a hayrake, a tetter, generally he doesn’t trade out the equipment, he just changes tractors for the next job.

In the midst of the chaos, today I found a new wildflower/weed in the front yard which is green, but seems to be more wildflowers/weeds than grass.

This afternoon when I went to pick peas for dinner, I realized that there were still garlic scapes in the garden. I harvested as many as I could hold with the egg basket full of eggs and peas. I was able to make 7 half cup jars of garlic scape pesto and blended the other half of the scapes with olive oil to make a garlicky paste that I dropped in 2 Tbs. plops on foil to freeze for use as fresh garlic in sauces.

I was hoping to get some peas in the freezer for winter, but we are enjoying them fresh so much it is hard to put any away. Peas picked, shelled and cooked within half an hour are a whole different vegetable than even “fresh” peas from the Farmers’ Market.

It has been a productive day on our mountain farm.

June 19, 2014
Olio – June 18, 2014
Olio: a miscellaneous collection of things

Pet peeves of the day;
- the trend of semi fast food restaurants to shout out across the dining area “Welcome to …” each time a patron enters any door of the establishment. Do they really think that is appealing and welcoming?
- also in a semi fast food restaurant or even a real restaurant for an employee to walk up to your table and grab the tray/plate before asking if you are finished with it and say, “May I take your …” One literally tried to take the tray with my husband’s fries on it today while he was still eating them.
- along the same vein, to be in an establishment and have not only your own server ask how your meal is, but anyone else that works there. We have been asked at one steak place we patronize as many as 4 or 5 times by that many different people about how our meal/visit was while we are still seated and eating. Let us enjoy our food in peace.
Today was resupply all the critters feed. We managed to run out of dog food, cat food, chicken layer and chick starter grower all at the same time. That was a car full.

On our way home, we stopped at a local greenhouse and bought 4 new Day-lily plants, different from the two that I have and also bought 3 more pepper plants as some of my heirloom starts didn’t grow once put in the garden. Of course that mean garden work when we got home and it is HOT, HOT, and humid out there today. Two of the Day-lily plants went in the perennial bed in the front of the house. The garage wall bed had gotten grossly overgrown with grape iris, the purple ones that smell like grape Kool-aid.

That is one of 4 huge clusters when they were blooming. They haven’t been thinned in a few years, they were overrunning the English Daisies, and the bed had gotten weedy as well. I dug them all out! I hate to throw them away, but there are too many to replant. I am going to load them in the tractor bucket and dump them where we don’t mow. I bet some of them will come up next year and bloom there. A few of them were moved to a bed by the deck. The rest of the bed now has the other two Day-lily plants, two lavender plants, some English Daisies, a yellow poppy, three clusters of Dutch Iris plants that I divided from the deck area and on the opposite side of the walkway out of the garage side door, the Bronze fennel. The bed is weeded, watered, and mulched with spoiled hay until I can get some more shredded mulch to apply to the bed.

It looks sparse now, but will fill in quickly and have more variety.

The haying is not going as quickly as we had hoped. Jeff is trying to do too much at the same time. They tettered the upper fields yesterday then came back and raked it into rows for baling, but the first bale was too green so they left it to mow the lower field and ran out of fuel. This afternoon the have turned the hay and

hopefully will get it baled this evening as we are due for rain for a few days.

The first batch of mustard is so good, there are 3 batches fermenting now to share. Two are Bavarian style and one is a repeat of the horseradish recipe.

I think I am going to have to buy some sausages to grill soon.

Raspberries are ripening. Tonight I harvested about a cup of them and resisted eating them as I picked. They went into the freezer. As soon as I have a quart, there will be a raspberry jam making session.

Life is good on our mountain farm.
June 18, 2014
Bambi in the Chicken Pen

Happy Father’s Day to my wonderful husband, my Dad who is an inspiration to us all, to my sons by birth and marriage and all of my readers.

Our overnight guests departed for home half an hour ago, facing a 7-8 hour trip in Sunday traffic on Father’s Day, but he has his youngest son on break from college in Pennsylvania with him and his wife to help share the driving.

We were sitting on the front porch in the sun, it got quite chilly last night, watching them depart when Jim started pointing to the east and repeating, “Look, look.” I didn’t see what he was excited about and ask and he said it was a solo fawn, probably only a month old tearing down the side of the driveway and around the house. I jumped up and ran through the house to the back deck to see if I could spot it before it reached the tall still unmowed hay to be and realized that the little guy had somehow gotten itself through the fence to the chicken cull pen. That fence is not very well set and he was terrified, bleating and slamming his little body against the more stable chicken run fence that makes up two sides of the cull pen. This in turn had all 22 chickens upset. The cull chickens and Cogburn hid in the chicken tractor squawking like they were being attacked. The teenagers who were in the run were flapping and escaping over the 4 foot fence, others in hiding under the coop or in the coop. Fearful that the little fellow was going to injure himself, we quickly pulled down the cull pen fences and stood back as the fawn took off across the back yard for the woods. We don’t know where Mom is. Perhaps our cousins leaving separated them on the road and the fawn ran down the driveway while Mom ran back into the woods. Hopefully Mom wasn’t killed or injured last night and the little fellow is alone as it is much to young to survive.

The fences are back up, the escapees captured and put back in the pen, the chickens have settled, breakfast is cleaned up and the dishwasher is running so now we will just settle back and enjoy our morning before we figure out where to hang Jim’s Father’s Day gift.

And later drive to “the big city,” Roanoke to buy him a Father’s Day meal at his favorite Mexican Restaurant.

No fawn rescue photos, it happened too quickly, but the little fellow was so cute and so afraid.

June 15, 2014
The King, the Queen, and the Evil Keeper

“I am the King of all Buff Orpingtons,” says he as he struts around his farm yard, bold and proud. “I would protect my subjects with my life.”

In reality, he is kind of a “chicken” so to speak. When trouble threatens, he is generally one of the first to flee the scene. He has even been known to dart into the garage and hide behind the ladders, while his ladies fend for themselves in the yard. He generally tolerates the Evil Keeper, as he must perceive her. She does bring his court food and water, but also, she separated his kingdom with a tall wall that he can see through, but can’t breech. When his kingdom was divided, the Evil Keeper put him on one side of the wall and left his Queen on the other side. How cruel could she be?

“I am the self proclaimed Queen,” says she. “No one in the kingdom lays such beautiful eggs as I. When the Evil Keeper erected the wall to divide our kingdom, she placed me in charge of half and my King in charge of the other half. Though I adore being in charge of all of the other Buff Orpingtons, including those terrible teenagers, who I must spend too much of my time putting in their place, I missed my King.”

“The Evil Keeper does not realize how sly and cunning I am. Each day when she would check on us and bring us treats, I would be visiting the other side of the wall with my King. Some nights I would fly back to bed with my subjects and to torment the teenagers, other nights I would choose to stay in the smaller Palace with King Cogburn and his ladies in waiting. My behavior baffles the Evil Keeper as she never knows where she may find me or where I may lay my beautiful olive eggs. Sometimes I hide them from her in odd places. One night recently, when I decided to spend the night in his half of the kingdom, she grabbed me from my throne, took a sharp implement and sheared my flight feathers from one of my wings. She is such a horrible keeper. Then she put me in the castle with my two grown subjects and all of those noisy teenagers. They are so annoying as their voices change and they are growing so fast that they take up so much more space in the castle. For the next several days, I was distraught as was my king. I paced the wall and he crowed until he was nearly voiceless. He still has 6 subjects to rule, but we want to be together. When the Evil Keeper isn’t watching us from that lush paradise she considers her domain and won’t share with us, I have been scratching in a soft spot near the wall and finally, yesterday my tunnel was large enough to allow my escape back to my King. My Buff Orpington subjects are too fat or too stupid to realize that they too can escape. Last night I was able to rejoin my King. But alas, the Evil Keeper blocked my tunnel and now I am stuck in the smaller Palace and yard and one of my subjects is studying to be the new Queen of the Castle. I fear my behaviors may result in my being banned to exile in freezer camp soon.”

What the Queen doesn’t realize, is that as soon as the teenagers are a few weeks older and the Palace hens are exiled, that Cogburn will rejoin his new Queen in the Castle and the Palace will be cleaned and prepared for 15 young subjects destined also for freezer camp.

June 5, 2014