And speaking of pigs, our American Guinea Hogs are doing very well. They are pretty friendly, and now come running anytime they here one of us holler, "Come on pigs!" They know that means we are carrying a bucket with something good to eat. The contents of the bucket tend to vary
widely depending on what we're harvesting from the garden, whether we have whey from making cheese, or just getting rid of some older staples that have sat on the shelf for too long. I'm starting to eye the barrows and think of the future meat and lard they will provide. We really look forward to butchering one of them so we can see how they taste. Lance, the boar, and Liberty, the gilt, like to greet me in the morning with mud on their noses. They have become very adept at putting a nice big nose print smear on my jeans, especially if I have just put on a clean pair. I like to think they are just bumping me with their nose in greeting and not wiping their faces. What is it about pigs and shoes? Why does Lance think he needs to taste or try to bite my shoe when I go in there?
|One Stripe. See it right there on her side?|
We are still picking tomatoes, green beans and cowpeas from the garden. The last of the squash plants have succumbed to the squash bugs, and I have already replanted a few hills. The pepper plants are finally growing well and starting to produce. I will pick a few jalapenos next week to make salsa. Tomatoes are filling up my crispers in the frig awaiting enough company to can salsa for the pantry shelves. We have been out for a while and have missed it. We eat a lot more salsa than canned tomatoes, so it will take first place in the canning process.
The cucumbers are gradually growing and starting to bloom quite a bit. There aren't many plants so I don't know how many pickles we can make. I'd like to ferment them, so it may be in individual jars. I'm just not sure how well they will keep on the pantry shelves. I'm still hesitant to leave them there instead of refrigerated. We only have one refrigerator, and no other cold storage for jars of fermented food, so I just don't know what to do. I've read that fermented veges will be fine on the shelf after they complete the fermenting process, but I don't trust that practice yet. Any advice you may have for me would be appreciated.
In our efforts to clear the weeds and grass from parts of the garden for fall crops, Frank used the disc on the tractor (like we showed you in a previous post). Well, today we went out to work on it again and Frank got a great idea. Instead of raking and removing the dead grass, he scraped it all together with the bucket on the tractor. It made quick work in the hot sun, instead of using a rake and wagon. That was one of those time and body saving ideas that really paid off. Now after one more session with the disc, the ground will be ready to plant.
Work on the greenhouse and other slated projects will resume before long when our one man crew returns from vacation. Frank's list of things he wants to complete grows a few more items from time to time.
I continue to do contract work for the school district we both retired from, and with school starting before long, I will be more involved in that process than I have been for the past few months. I will be attending training on a new computer program that the state of Oklahoma is adopting, then spend a day at the school training the teachers how to use it as well.
Frank's Ham Radio & Survival Communications class is going very well. They have two more weeks of class before some of the members will be testing for their ham radio licenses. The local county emergency management office has arranged for Volunteer Examiners to come to the class location to administer the tests instead of the students having to go 60 miles to another testing session being offered by an area radio club. This is the first time the local Volunteer Examiners have administered a test in this area. The ARRL requires them to administer four test sessions before they will be recognized as a certified testing group. It's great that Frank's request for a local test session has lead this group to start up their own program.
Once the radio class is over, the real work will begin. There are several class members that want to set up towers or antenna poles to begin the process of creating a communication network in our area. This is the whole purpose of this class and we are excited to see the interest that is being expressed. Many of these folks know that there are hard times coming and want to be able to look out for each other when they arrive, and for that, we are truly grateful. So even though we expect the deterioration of our country and world to continue, it's comforting to know there are those that are willing to create a workable communication network in this area.
This morning we turned 16 of our eight week old hens out with the adult flock of birds. This gives the 17 or so young roosters more room in their pen to grow a few more weeks before they take up space in the freezer. We look forward to having fresh chicken again. We rationed out the last few from last year and are now out of chicken meat.
The young batch of chicks are now a month old and will soon need both 'baby' pens to prevent overcrowding. We will be looking at the hens in this group of birds also to see which ones we want to keep. We plan to keep about 20 young hens to replace the current laying flock. We will also choose two young roosters. In about three or four months, the older bird will find their way into jars once the young hens start laying. Then the cycle will start once again.
|Scruffy drinking fresh squeezed milk|
The heat keeps us inside during the hot afternoons this time of year. Our busiest times outside have waned until the weather starts to cool in September. We will continue to work on our projects in the mornings, or when the heat allows. There is still so much to do, and we feel the time gets shorter everyday.
Until next time - Fern