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Collections

I don’t generally post more than once a day, but I couldn’t resist this one. As I was reading a blog that I follow, http://divineknits-infiknit.blogspot.com/ she had a post entitled “You collect what…?” a discussion of the various types of collections that people gather and what each of these types of collectors are called. That post sent me back a bit. As a kid, I collected postcards when we traveled which was not varied and involved an annual trip to a mountain retreat and a spring or fall trip to the Outer Banks for a camping. Then in my late 20’s, I took up snow skiing and those trips were more varied, we wore knit caps on our heads then instead of helmets, and I started collecting the little souvenir pin badges from each ski resort and wore them on my knit hat. The postcards are long gone, the badges might still be stashed in a drawer, but I no longer buy them when we go to a different resort.

But I do collect, functional but beautiful things now. I do not want clutter about our home, but I love handmade items, so our home is a collection of hand thrown pottery, functional items. All of our dishes, mugs, service pieces, canisters and crocks to make pickles or hold cooking utensils are pottery. As well as candle holders, pitchers and platters.

I also collect baskets, many that I made, or were made for me by a friend that I crafted with, several that are ones purchased by artisans in organisations that are attempting to aid poorly compensated artisans to a fair wage. But they don’t just hang around, they are used lovingly to gather produce or eggs from the farm or to store fiber and yarn.

And I can’t forget the fiber and yarn that I spin and knit into beautiful garments to wear or gift.

Life is good on our mountain farm.

January 19, 2014
Sunday Thankfulness – 1/19/2014

I am forever thankful to my husband of almost 38 years for bringing me into his life circle and staying true and loving to me. And for his generous part in helping us relocate across the state to our retirement farm.

I am grateful for the beautiful views we are privileged to have from our home. Beautiful in all seasons.

I am thankful for the warm coziness our home provides, even when the wind howls fiercely through the hollow, as I sit and watch the snow flurries drift through my view.

And for the silly pups as they cavort in the cold, alternately trying to catch each other or the snowflakes.

To my hens for their daily contribution to my protein needs.

To my children and my grandchildren, one of which turns 7 today. Happy Birthday, Aidan.

Life is good on our mountain farm.

January 19, 2014
Another Comfort Day

When we went to bed last night it was snowing and the ground was lightly covered. It was around freezing outside and we had hope of rising this morning to our first real snowfall of the winter. Instead, we woke to bright sun, 17f (-8c) temperatures and 35 mph wind. The snow from last night was piled in neat dunes along the edges of each pass of the brush hog from the last mowing. It is now mid afternoon and the temperature has only edged up to 22f (-5.5c) and not expected to rise further today and the wind is still howling.

When I was a child, on especially cold winter days (I’m from Virginia Beach, so it was rarely this cold), my Mom would make Vegetable Soup. Her veggie soup had a soup bone in it and was made with canned veggies, but it was comfort food. I cook much differently than my mother did, using fresh or fresh frozen veggies and only grass finished, pasture raised meat. Hubby would rather have stew than soup, I prefer the soup. On this cold winter day, I decided that we could have the best of both with a pound of stew meat in the freezer, plenty of our homegrown peas, green beans and tomatoes in the freezer, potatoes, carrots,celery, onions and garlic in the root cellar or refrigerator and dried herbs in the spice drawer in the kitchen. The base for the soup as I make it and the stew are the same and from there I will diverge.

Vegetable Beef Soup

1 lb stew beef (or venison) lightly browned in a heavy stock pot with olive oil

1 large onion coarsely chopped

4 large cloves of garlic coarsely chopped

3 stalks celery with leaves, sliced about 1/4″ thick

1 Tbs dried basil

2 bay leaves

1 quart broth or water plus 2 cups water

1 c peas

2 c green beans cut in 1″ pieces

3 medium potatoes scrubbed and diced

2 carrots sliced

2 c crushed tomatoes

Saute the beef in olive oil til no outer surfaces are pink. Add onion and continue to saute until onion is translucent, add garlic and saute for about 2 minutes, add celery, basil and bay leaves and stir to coat. Add broth and water, bring to a boil and reduce heat to a low simmer for at least 2 hours. Add tomatoes, potatoes and carrots and cook until potatoes and carrots are nearly tender, add peas and beans until thawed and hot through. Serve with bread for a complete comfort dinner.

Before I met my husband (a long, long time ago), I was a non meat eater and owned several nutrition and cook books that have long since passed from my library. One of those cook books, The Vegetarian Epicure, I think, had a recipe for Herb and Onion Bread which became a favorite with my family. It is a quick bread that can be made easily in an afternoon. It doesn’t require kneading, though, I often stiffen it a bit and knead it anyway. It makes a lovely accompaniment to a soup or stew.

Herb and Onion Bread

1/2 c scalded milk cooled to warm

1 1/2 Tbs raw sugar

1 tsp salt

1 Tbs soft butter

1/2 c warm water

1 Tbs dry yeast

2 1/4 c flour

1/2 small onion minced

1 tsp crushed rosemary

1/2 tsp dill weed dry

Dissolve sugar, salt and butter in cooled milk. Dissolve yeast in warm water. Add milk mixture, flour, onion and herbs and stir vigorously with a heavy spoon until smooth. Cover bowl and allow to rise to triple bulk, about 45 minutes. Stir down and beat vigorously. Turn into a greased loaf pan and let stand 10 minutes in a warm draft free location. Bake @ 350f until done. (the recipe said 1 hour, however, I have never with any oven in any location I have lived been able to bake it more than about 45 minutes without it getting too brown and dry, just check it after about 45 minutes and decide).

Tonight we will both enjoy our own version of comfort food, as I will remove the meat and portion of the broth and add about half of the potatoes and carrots to it to cook then thicken for stew and add the other half of the potatoes and carrots along with the other vegetables to make my soup and we will both enjoy the bread. What better way to spend a cold windy afternoon than filling the house with the aromas of homemade soup and bread.

Life is indeed good on our mountain farm.

January 18, 2014
Egg hunts

Do you remember the excitement of an Easter Egg hunt? Each morning brings that momentary thrill when I walk over to the chicken’s coop area, laden down with a bucket of water for their dish, another of feed pellets for their feeder and whatever leftovers they are getting as a treat, today it was sauteed cabbage and a few green peas with the last piece of cornbread crumbled into the dish. Once the waterdish is filled, the feeder hung outside the coop for sunny days and under the coop on bad weather days, the treat dish placed somewhere in the run, just for variety, I open the pop door and greet each hen with a back scratch as they exit and a good morning. Cogburn only tolerates being touched when terrified like the day recently when the dogs charged and everyone scattered amid yells and barks.

After the feeding and greeting chores are done, the straw in the coop must be forked over and freshened with new straw on top about twice a week.

Then, I get the thrill of peeking into the nesting boxes. There are 6 boxes, but generally the hens only use one, adding their egg to the clutch that has been started. Sometimes a hen can’t await her turn and will use the next nest over, or lay her egg just outside the boxes, probably while the box was occupied. Some days, there is only one egg when I let them out, or none, but as the day progresses, several more will appear, always in the same nest. Last thing at night as they are being closed up, one last check is done and sometimes there is a late treasure.

This time of year, there are generally 4 to 6 laid during the day, one day last week there were 8 and yesterday after being on strike since October then molting in late November into December, the Olive egger left us a green egg (no ham on the menu today.)

The hen gems are all varied in hue and shape. One hen lays a nearly round egg, one hen’s eggs are sharply pointed. One hen lays eggs that are lightly speckled with darker brown confetti, one hen’s dyer is faulty and she leaves a darker brown spot on the wide end. One hen’s eggs are rough textured and others so smooth that they are difficult to remove from the deep reusable cartons they are stored in once the counter bowl gets too full to use in a couple of days. I have tried to figure out who is laying what so that this spring when one hen gets broody, I can tuck a collection of Buff Orpington eggs under her and raise babies the natural way and not have to buy chicks this year, but I just can’t be sure. Perhaps I will have to buy pullets this year, then next year when all I have are Buff Orpingtons and Easter eggers, I will know. Until then, the egg hunt continues to delight me each day.

Life is good on our mountain farm.

January 17, 2014
Weird Weather Year and It’s problems

Yesterday it was snowing here. We didn’t get much accumulation, just a dusting as each of the other snows this year have been. This snow triggered a memory of one of my first blog posts, a voyeuristic peek into the bare woods that nearly surround our homestead. Our 30 acre farm is primarily hay fields. There is a rock bar at the top of the property above the barn, a sink hole that swallows our two creeks to the west of that rock bar. The upper part of the property is returning to woods, the west side and south edge of the property are wooded, the upper east side belongs to a neighbor and it is also wooded. These woods give us a sense of isolation, we can’t see our neighbor’s houses at all in the summer and can see their lights at night in the winter, but the winter with the falling of the leaves, clears the view the brush obscures during the summer and we can see the wildlife that a mountain side farm supports.

Last summer, we thought we were going to need to build a boat if the rain didn’t stop. It rained well into the time of the summer that is usually too dry here and it affected the garden, severely reducing the produce from some of the crops. The young pullets and cockrell that we had started in March spent most of their day under the coop and the design of the coop, allowed rain to enter the drop down window on the east side.

I struggled with an idea for sheltering that window so that the chickens didn’t get wet when perched below it inside. My solution was to tack an 8 foot tarp just under the roof on that side, stretch it over three flexible poles that were anchored to the fence with cable ties. That seemed to work for a few months, providing shade and rain shelter on that side of the coop. This winter, however, we have had wind. The farm is in a hollow on the south flank of John’s Creek/Salt Pond Mountain and it funnels the wind sharply across our land. The wind tore the tarp free at two points and the flapping raised 3 of the fence stakes from the ground on the coldest day this winter, when our high only reached single digits. The fence came down, the ground was too frozen to hammer the stakes back in, but the chickens were cooped to try to keep them from frostbite. Unfortunately, the rooster and one hen suffered some on their combs and wattles anyway. Our winter has alternated between mild, up into the 50’s days and frigid windy weather. Today is the later, the sky is clear and gorgeous and 22 f.

The coop problem however, still exists. Generally the rain comes from the west and the west side of the coop has two glass windows that can be raised opposite the perches and an overhang that helps shelter them from all but a horizontal driving rain. The fence posts have been reanchored, but the fence is really inadequate and has no real gate. I guess when the weather and budget allow, we will begin the fencing for our pastures and at that time, perhaps the orchard in which the coop sits and the garden on the edge of it, will be fenced as well and the chickens will be able to have a larger area to free range. Right now, their free range must be supervised because of our dogs, the neighbor dogs and the coyotes.

For now they have to enjoy the bugs that hide in the old hay in their run, the pumpkins and other treats that I offer and the supervised outdoor time they can be afforded when the weather permits supervision.

Life is good on our mountain farm.

January 16, 2014
Today’s Frustration

It is snowing here today and that snow reminded me of one of my first blog posts a few years ago. Perhaps you actually got to read today’s post after it was published and before the blog gremlins made it disappear. Thus today’s frustration with modern technology.

January 15, 2014
Details

I have posted a number of times about various topics related to the construction of our home on our retirement homestead. The house is a log home, pictured at the banner of this blog at various seasons. The site work, log erection, and rough carpentry were performed by a contractor we hired and later banned from our site. The interior carpentry and stone masonry were performed by our eldest son, his wife and an assortment of “helpers” from grad students at the nearby university to neighbors to me. The finish site work was contracted by us after we had lived here for a couple of years to a neighbor who finally got the drainage around the house right, repaired/constructed a driveway that didn’t threaten the oilpans on our vehicles, and smoothed the septic field so that it could be mowed without feeling that you were about to be bucked off the tractor.

Our son visualized many of the problems that had been wrought by the contractor, some where he blindly followed the blueprints from the log home company without seeing the issues those plans would have caused. Some of these issues were corrected by our son after the contractor was off the site, some are still issues that we can not deal with such as the water pipes in the utility room (last week’s post entitled Deep Freeze and the Thaw) and the water that somehow seeps below the metal roof to run down the logs on the front of the house where the 8 foot deep porch joins the house. Eldest son was a stickler for detail. Several times work that others did was redone by him later.

One of the issues he caught and fixed was that the hall wall made the kitchen so narrow that the stove and the refrigerator would have touched.

He deconstructed the contractor’s wall and moved it over far enough to put a narrow drawer cabinet between the appliances. This also gave us a narrow upper cabinet that is perfect for the storage of oils and vinegars used in cooking.

All of the upper cabinets were hand built by him. My vision was open shelves on which to store the pottery dishes, glass jars of colorful beans and grains, cookbooks and space above for seldom used large objects such as the roaster, wok and some larger pottery pieces. He took my vision and built the cabinets, lined them with cedar, trimmed them with oak and hand oiled them all. The only upper cabinet that is commercial is the one over the microwave that hides the ductwork and provides storage for cleaners that I want to keep out of the reach of grandkids.

Two of his challenges were the dormers and the doors. The house has 3 dormers on the front. The right hand one as you face the house is in our master bedroom, but the other two are off the heavy timber cathedral ceiling in the living room. After all the work had been done installing cedar, pine and log siding on interior walls, we couldn’t bring ourselves to install cheap commercial doors, so he hand built each of the interior bedroom and bathroom doors from a sandwich of yellow poplar, aromatic cedar siding and local red cedar trim. I helped him with the last of these doors and realize what a labor of love they are.

Son is not formally trained in the construction field. He finished high school with honors, entered The College of William and Mary and was graduated in 5 semesters in English, again with honors. He spent the next several years learning construction as a helper then independent contractor and learned the stone mason skills the same way. After finishing most of the house, he enrolled back in college and earned his master’s degree in English and he now working on his PhD working as a Graduate Teaching Assistant. He still comes home for parts of summers and holidays to do projects, such as the stone fireplace in the basement prior to the finishing of that area as a recreation room.

And to change out a light fixture over the dining table and installing a fan with light as recently as the past holidays. We wouldn’t have this beautiful retirement home if it wasn’t for his effort and his attention to detail.

Life is good on our mountain farm.

January 13, 2014
Another food day

Today was a rainy day. It started with frozen rain and a slick walk to the chicken coop to let them out, but then the rain set in. Rainy days are comfort food days and as I had put away tomatoes in the freezer last summer and fall, after blanching, peeling and crushing them, I decided it would be a good day for a big pot of pasta sauce. There are onions in the house, carrots in the fridge, celery that I had chopped and frozen, lots of garlic from last summer’s garden and the herb and spice supply well stocked. I don’t use jarred sauce, well not commercial jarred sauce. Instead, when I make sauce, I make plenty, jar up the extra in wide mouth pint jars and then either can or freeze it for a quick meal on another day. My sauce takes many hours of simmering, but is so worth the effort.

Our use of the post holiday discount that we got from the local grocery had resupplied the dry pasta supply as well, so homemade sauce and angel hair was the meal of the evening.

Pasta Sauce

2 medium onions chopped

1 head of garlic peeled and minced

4 stalks of celery chopped

2 carrots, diced

12 cups of crushed tomatoes

1-2 Tbs dried oregano

1-2 Tbs dried basil

1 Tbs fennel seed

1/2 tsp crushed red pepper

2 tsp salt (if tomatoes are unsalted)

EVOO to coat the bottom of a heavy pot

Saute the onions, celery and carrots until the onions are translucent. Add the garlic and stir for a minute or two until the garlic is fragrant. Add the tomatoes, herbs, fennel and salt, bring to a low boil and reduce to a low simmer for several hours, stirring occasionally to keep from sticking. As the sauce thickens, break up the tomatoes and adjust seasoning to taste.

At this point, precooked Italian sausage links or crumbled sausage can be added if desired. Hubby likes it with meat, I am just as happy with it as it.

Serve over the pasta of your choice and top with shredded Parmesan or Romano cheese and more crushed red pepper if you want more spice.

This comfort meal provided a great meal for 2 plus 5 pint jars of sauce for the freezer for an easy meal on another night.

January 10, 2014
Today, I’m going to start something!

By preference, I eat little meat. I probably wouldn’t cook it at all if hubby wasn’t by choice a “meat and potatoes” man. In fact, when we met, I wasn’t eating meat at all and realized that he wasn’t going to live on vegetables, beans, eggs and cheese. I can’t call myself a vegetarian, certainly not a vegan, I do enjoy cheese, use milk in my coffee and some teas, and eat eggs from my hens. If I prepare meat for him or for guests, I will generally eat a small portion, but will like as not, order a meatless meal when we go out and often will fix him a meat portion and just eat the vegetables myself.

I understand that people choose not to eat meat or any animal protein for various reasons. Some for ethical reasons, some for health, others I just don’t understand. When shopping in the local grocery, in the “hippy section,” to get milk and butter, I see vegan “cheese” and TVP shaped like chicken nuggets or hamburgers and I don’t understand. If you like the taste and texture of meat and cheese, then eat meat and cheese. If you are avoiding animal products for ethical reasons, then why pretend that you are eating animal protein. You don’t need soya products to get your protein. It can be easily obtained by selection of beans, rice, legumes and vegetables.

If you are a TVP eating vegan or vegetarian, please explain to me your rational, I just don’t get it.

January 9, 2014
The Thaw

The last couple of days have been, well, tough. A taste of long ago without central heating and water that fills our glass at the turn of a knob. We experienced sub zero temperatures two nights in a row like a good portion of the USA. With those temperatures, or lack thereof, we also had strong wind, thus serious wind chill and power loss. Last summer’s efforts by the power company to clear trees and branches from near the power lines has helped with the outages, but in the rural mountains, they are the inevitable. We buried our lines when we build, but that is rare here, except in new development in the nearby town.

We build our home with an efficient fireplace on the main level and a woodstove in the basement rec room and a good thing we did. The house is total electric, heated with a heat pump. The electricity started flickering early in the morning and failed right after I got my coffee made. Due to expense overrun during construction, the whole house generator was scrapped. The other construction flaw is a utility room joining the main house and the garage. It is not real logs like the house, but log siding and unheated except for a wall installed space heater. We keep the door open to the house, so it stays warm without the space heater during normal winter temperatures. Our contractor, foolishly put the water pipes in a poorly insulated north wall instead of flipping the room and facing the pipes south to benefit from passive solar warming. When the temperatures are expected to dip, I leave the laundry sink dripping, and I did, but the hot water line froze anyway and during the day with the power out, thus no water pump and no space heater, the cold water line froze too.

We spent the day hauling wood from the bin in the garage to keep the wood stove and fireplace going. Dashed into town for gallons of water and lunch and home to keep the fires blazing. The house holds heat well and we stayed comfortable until they restored our electricity in about 6 hours, but the pipes are still frozen.

It dropped to -3°f again last night, but is supposed to get above freezing today. There is a heat lamp on under the utility sink, the space heater is on high, probably causing the electric meter to spin off the wall. If it warms up some more, I need to go repair the chicken pen, the wind took down part of the fence. After one day of being literally cooped up, the girls went on strike and only layed 2 eggs and in the cold, I managed to drop and break one of them. This morning when I finally freed them, there were 5 and again I dropped one with my cold hands. They are glad to be out again, we are glad to see the warm sun and to watch the outdoor thermometer climb already well above yesterday’s high.

Hopefully, the pipes will thaw without incident.

January 8, 2014