Queen's Edge Farm: Around the Farm

Sunday, June 12, 2011

Around the Farm

Lauren asked me the other day if I considered her a "cowgirl". I told her she could be a cow girl if she wanted, but I considered her a farm girl. We don't work cattle ;-) but living in Texas and riding horses, she can be a cowgirl.

It has been busy here on the farm, and HOT!. Tomatoes are in, and I am canning tomato sauce every other day (or thereabouts). I think 30-40 Roma plants are a great number to plant, as I get enough to can...In the past, I've planted about 6 plants, and while I received more than we could eat, I never received enough to really can.
The potatoes Taylor planted are done, and the yield was lower than I expected. I received about 1/4 of a brown paper grocery bag full. Mine still aren't done, and I am not quite sure of the expected yield. We will have several cantalopes, and a couple of watermelons ready, but Dandy (our Boer wether) got into the garden yesterday and ate all my green bean plants and jalapeno plants.

One of our Buff Orpington hens decided to go broody and is sitting on 8 eggs. I am so excited! It would be awesome if they all hatched! Our previous two chicks are pretty big now, and we let them "roam" during the day. They don't roam too far, but stay under the tree behind the container, and under the container itself. When it's cooler they will wander further afield. At night we lock them up in their cage outside.

We purchase a 1/16th share of Wagyu beef, approximately 40 lbs of meat. This meat is organic, hormone free, and pasture raised. Along with my organic, pasture raised chickens in the freezer, we should have plent of meat for a while. I am getting my monthly Azure order (about $100 of items). We stop by the dairy about every other week for milk, and then make butter.

I need to get into my routine of baking again. I am almost out of bread, and we have no snacks in the house. I made popcorn today because there was NOTHING else.

We've been irrigating the fields using large sprinklers, and a huge PVC pipe that has been made into a 100 foot long sprinkler with about 4 heads on it. It isn't making a HUGE difference, but it gives the goats and horses something to eat. We've also been spending time cleaning up the land, organizing and throwing out trash.

Lauren has started the second Course in her Cake Decorating Class. This month they are working on Gum Paste and Fondant Flowers. She really enjoys these classes.

Today after church, we went to Michaels to complete one of their Father's Day crafts. We did one yesterday too.

It's been so hot lately, that we spend most of the afternoon hunkering down to keep cool, only going out in the early am and late pm. This severely handicapps the amount of work that we can get done, but it's our only recourse in these high temps.

Off to make butter...

No comments:

Post a Comment

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.