Queen's Edge Farm

Tuesday, September 7, 2010

I need to check the rain gauge to record the amount of rain we received today. Thanks to Tropical Storm Hermine it has been raining all day, and all last night. Supposed to rain tomorrow too. I surely hope so. A portion of the South Pasture was cut today, this should allow the rain to fall directly on the coastal grass and get it to start producing. I haven't worried too much about the weeds, figuring they are good for the goats, but we do need better grass for the horses, so letting it get over grown with weeds is not a good idea.

I researched pasture/land management and rotational grazing last night. Very interesting reading. Makes really good sense for all breeds of livestock, from chickens to cattle. Specifically, regarding goats, it will allow the kind of plants to recuperate after they eat it all down. The West Pasture, and Pond Pasture look really groomed after the goats have eaten all the scrub down. They need to be rotated to the North, South and East Pastures so that everything is kept groomed, and the goats have adequate nutrition. That reminds me, I need to purchase a mineral block for the goats. I'll need to add that to my list of things to pick up tomorrow. Also, fertilizer. I need to start fertilizing the farthest pasture, so that it can start growing before rotating the horses to it. I will be starting them out in the West and Pond Pastures, so will start fertilizing in the East Pasture.

This morning the goats barged into the goat pen, it was originally blocked off to them, but I guess the torrential downpour had them stampeding the gate. Poor Dolly was pushed around, and the buck Larry ate all of her food. I need to de-worm her tomorrow, plus give her some iron vitamins. She ate a little in the field this afternoon, but started looking puny again this evening. Just laying around...I hope she make it through the night.

Lauren had her first art lesson today, nothing much, just a basic introduction of the type of supplies she will need to acquire. Very pricey! Lauren will also be starting drawing classes next Tuesday a.m. at the same studio.

Hannah has her first ballet lesson on Thursday. I need to find a black pair of pants for her, ballet shoes and a pair of tights. She already has two leotards. I really hope I find the time to pick up these items, as we have to get the horses on Thursday a.m., and her lesson starts at 2:30 p.m.

I recently stocked up on various art supplies, and the girls took the paint things out to the gazebo to paint this afternoon. James had fun finger painting and sprinkling glitter everywhere.

"James and Sassy"

"Cactus after a rain"

I am currently reading several books at the same time (I know that sounds strange). I am reading "Storey's Guide to Raising Dairy Goats", "Lyons on Horses: John Lyons' Proven Conditioned-Response Training Program", "An Echo In The Bone" by Diana Gabaldon, "Horses for Dummies" and "The Family Cow".

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Grandma's Yummy Cinnamon Rolls

2 pkgs active dry yeast or 5 tsps if using bulk yeast
1/2 cup warm water (not too hot)
1/3 cup sugar
1/3 cup shortening, butter, margarine
2 tsps salt
2 cups milk, scalded
1 1/2 cups cold water
10 to 12 cups flour (white or whole wheat)

Yield: 4 loaves

Soften yeast in warm water, springkle in a tsp of the sugar
In LARGE mixing bowl blend sugar, shortening, salt and milk until shortening is melted. Add cold water, cool to luke-warm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover with foil or damp towel. Let rise in warm place (85 to 90 deg) until light and doubled in volume about two hours. Punch dough down by plunging fist in center. Knead dough for about 5 minutes.

Roll out one fourth of dough to a 16 X 12 inch rectangle. Brush with 2 TBSP of melted butter. Combine 1/3 cup firmly packed brown sugar, 1/3 cup sugar and 1 1/2 tsp of cinnamon (or more to taste). Sprinkle mixture over dough. Starting with 16 inch side, roll jellyroll fashion. Either cut into 16 1 inch slices or leave as a whole loaf. Place on a greased pan, cover and let rise in warm place until light, about 30 to 45 minutes. Bake at 375 degrees about 25 to 30 minutes or until golden brown.

Mix one box 10X sugar with 2 tbsps water. If too stiff, add more water until icing consistency, add a drop of vanilla too. Spread on baked bread while bread is still warm.

2010 Homestead Stats

Laundry Soap

Homemade Laundry Soap:
1/3 bar Fels Naptha or other type of soap, as listed above
½ cup washing soda
½ cup borax powder
~You will also need a small washpan or bowl that holds about 2 gallons.

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the washpan. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Transfer soap (using a funnel if necessary) into empty plastic laundry holders, milk containers (I use my empty glass milk bottles and old Fab containers) Let the soap sit for about 24 hours and it will gel. You use ½ cup per load.

Wild Mustang Grape Jelly

Wild Mustang Grape Jelly

5 cups grape juice (about 3 1/2 pounds of ripe grapes)1 (1 3/4 ounce) box of sure-jel pectin7 cups sugarBefore getting started it is best to clean the entire kitchen, making sure the sink is empty. Bleach the sink and all utensils used in making jelly (I do this as I sell my grape jelly as part of my homesteading business.)

Wash the canning jars in warm soapy water, and rinse well. Set off to side.

Place a large pan of water on the stove to heat. Once it starts steaming, place lids and rings in the bottom, and 2-3 jars (depending on if you use actual jelly jars or pints) to sterilize.

Next make the grape juice using clean washed grapes (make sure you use rubber gloves when picking or washing wild grapes)To 3 1/2 pounds of clean grapes (6 cups of grapes) add 1 1/2 cups water.Bring to a boil and simmer covered for 10 minutes.Strain and squeeze out all of the juice with cheese cloth (see paragraph below)
I didn't have cheese cloth, so I poured the grape mixture into a large spaghetti strainer with a large pan underneath. I had to stir it around some as the skins and seeds would sink to the bottom, and clog the colander up. Stirring allowed the liquid to drain out. I then used a large metal spoon and squished it some to get more of the juice out.

In a very big pan, put 5 cups of the juice (it’s okay to add no more than ½ cup water to even out amount)Add the fruit pectin to the juice.Mix well.On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove jelly from heat, skim off foam
Use a large spoon inserted inside the jar to lift CAREFULLY out of the water. DO NOT TOUCH THE INSIDE OF THE JAR OR THE RIM WITH YOUR HANDS.
Ladle jelly into hot jars, place a lid and ring onto jar (do not tighten yet).
Set jars to the side. After a while you should start hearing “pings” as the jar seals.
When jars are completely cool, tighten rings and store on pantry shelf.**SIDE NOTE: Wild Mustang Grapes are normally ready the end of June, so be prepared. Keep an eye open for vines on the side of the road, or any that friends and family may have growing in their yard. Many people just let them grow and don’t do anything with them, so it shouldn’t be hard to find a good supply. Also, the more you pick off the vine, the more the vine produces new grapes, so you probably won’t EVER run out of grapes to use until the vine dies or you get sick of making jelly. Good luck and feel free to contact me at queensedgefarm@yahoo.com for questions.