Homestead News, Volume 24

Life goes on here on the homestead, in the local area, in the country and in the world. Precarious though it may seem at times, the store shelves (here at least) are still filled with an abundance of frankenfood, the lights are still on and water still comes out of the tap when I turn it. 

We continue to adjust our lives for our current and future physical abilities while continuing to prepare our minds for what may be coming down the road one day. We have recently had two and a half acres of our ten acre pasture fenced off for our much smaller herd of goats. This still allows us to have four small pastures for animal rotation, but makes it much easier to manage. We are debating about trying to hire someone to brush hog the remaining acreage once a year, or listing it for sale. Our decision changes from day to day, so for now we are just going to let things settle. We are in no hurry.

Our four does - two adults, two kids

Buck and young wether

The eleven year old matriarch of our goat herd is no longer with us. One Stripe was part of the first herd we acquired when we moved here in 2008. She never met anyone she didn't like and loved to be petted. She gave us many babies, lots of milk and much affection. All of the does we have now are from her line. 

One Stripe

We also no longer have our wonderful Pearl. She was a one of a kind dog and we miss her. She was great with the goats and devoted to the two of us. We'll be dog-less for a while. We don't look forward to training another puppy, but one will come along again when the time is right.

Pearl

We're also preparing the acre surrounding the house for eventual use as pasture. When the day comes to really downsize the land, if we haven't already, we will sell the ten acres with the current barn. Then we will use this area around the chicken house for any pasture we may still want to use. It will maintain a couple of goats, although we would have to feed more hay year round.

In preparation for that we have had some overgrown brushy areas cleared out along with tons of pine needles.

This older storage shed has seen better days. We've been fighting a leaking roof for years. Now we're working on emptying it out so it can be moved out by a neighbor that wants it. In the process we are donating many things to a local church that works with individuals and families that are in recovery from alcohol and drugs. It's good to be able to pass on some things to people in need, but it's also difficult to start downsizing instead of building up. It's probably something most people go through as they age, and now it's our turn.

I have been making some simple cheeses since we are enjoying fresh goat milk again. I tried an herb cheese with onion and garlic, but it came out really strong. Frank doesn't even like to smell it. I tried a small wheel with fresh basil from the greenhouse a couple of days ago. We haven't tried it yet, but it smells much milder so I hope this wheel is edible.

 













As time goes on we find we eat less, quite a bit less. Our sauerkraut crock is wonderful, but is now too big. We recently got some air lock lids to make kraut by the jar. This is our first experiment. We had them in the pantry for a dark place, but I didn't remember to check on them, so I moved them into one of the kitchen cabinets. Two of the jars turned out fine, but the one that wasn't full didn't. I don't know if it was the amount of cabbage or if it was because we didn't include the rubber gasket in the lid when we put it all together. Another learning experience. It's always good to learn. I am going to try peppers this way this summer. I think that would be good. And maybe okra? I'm not sure if they will ferment/pickle very well. I will have to read more about that before I try it.

I have been working on a door hanging for my mother who is in the nursing home with dementia. She has been there for two and a half years now. I agree with all of the people that told me over a year ago that this is a very cruel disease. We pray for her peace and comfort every day, and I pray for her release from this world. I can usually still get her to smile and laugh. She even sang Happy Birthday to Frank (I got it on video on my phone) recently and she hadn't sang with me for months. It was very touching.

The greenhouse continues to feed us some nice green things a few times a week, and is now housing some seedlings, or the dirt that holds seeds that will soon be seedlings.

Two ages of cabbage seedlings

Will be carrots, tomatoes and peppers.

Carrots are just beginning to peek out.

Onions

I am going to cut the tops of these tomato plants, root them and start them in pots. I hope to get some big seedlings ready this way. We still have that one tomato that has been growing slowly all winter. I don't know if it's going to ripen or not. Frank thinks it will be really tough if it ever does.

 
















We are saving eggs to start the incubator tomorrow. These eggs will be hatching the same time the day old chicks we ordered will be arriving. We'll raise them all together, keep a replacement laying flock and butcher the rest. It's a good seasonal activity. Eggs to meat to the table. Wouldn't have it any other way.

For now, the garden lays fallow, but it won't be long before we will plant it once more. Hope is eternal when there is spring on the way.

Our country? The world? Viruses, plagues, pandemics, politics, food shortages, lies, corruption, greed? It just goes on and on and on. Every so often I get a small, tiny spark of hope that the world will keep on turning, people will come to their senses and we can continue to live in some semblance of peace, but then the next 'thing' appears and extinguishes that spark pretty quickly. So, life goes on. Until it doesn't. We do what we can and try to be realistic about what we can and can't do. We try not to play head games with ourselves and pretend we are going to go running through the woods chasing bad guys if the collapse occurs. Not going to happen. Reality. Sometimes difficult to deal with. Choosing not to? Not an option on our homestead. How are things going on yours?

Until next time - Fern
 

For Our Health

We thought we would give you an update on some of the ways we have tried to improve our health in the last year or so. We have intentionally eliminated a number of things from our bodies and feel we are much healthier because of those choices.

In March, 2014, I decided to stop using commercial hair care products. I am happy to report that I am still very satisfied with my routine of baking soda and water for shampoo, with apple cider vinegar and water for a rinse and conditioner 17 months later. 

We still use baking soda for toothpaste, and make our own simple lotion and lip balm. By the way, that small batch of lip balm we made one year ago today is not gone yet. We would have used many tubes of commercial lip balm by this time. It truly is amazing.

Lip balm

I still use the same reusable food wraps and panty liners we wrote about last year. There are so many simple things we can make for ourselves that are less expensive, last longer and eliminate more chemicals from our bodies.

We told you about Frank's difficulty getting off of Zyrtec, and recently we weaned ourselves off of low dose aspirin as well. The more we learn about how synthetically made ingredients affect our bodies, the less likely we are to consume them.

 






We have added fermented vegetables like sauerkraut and peppers to our diet. We continue to make sourdough bread with our fresh ground whole wheat flour, but we have eliminated all white flour and sugar. Our diet consists of foods high in nutrients, low in carbohydrates along with quality protein and fats. We continue to

make and consume kefir everyday, even though Frank would tell you he could go the rest of his life without kefir. We feel the probiotics we get from the fermentation process in making sauerkraut, sourdough and kefir help our bodies absorb and use nutrients in a much more efficient and effective way.

A little over a year ago, Frank and I chose to change our lives by changing the way we eat. In doing so, we have now each lost over 50 pounds. We are definitely healthier and accomplish much more than we ever did while carrying around the equivalent of a sack of animal feed all the time.

Something we have not done yet, but will someday, hopefully soon, is make lye soap. We have everything we need, but have yet to carve out the time to do it. Our friend, Grace has made her first batch of soap, so now it is our turn.

The older we get, the more we learn about natural ways to care for our bodies. Our modern world has much to offer in the way of conveniences and comfort, but what it has to offer is not always the best thing for our health, in fact, some of what it has to offer is down right deadly. A new year has dawned, make the most of it. Take care of your health, for you will need it to be ready for what is coming.

Until next time - Fern

Homestead News, Volume 11

Outside of butchering seven of our 'teenage' roosters a couple of days ago, there isn't much new to report. We were glad to get five of these roosters in the freezer since our meat supply is literally down to nothing in there. We have quite a bit of meat walking around on the hoof or foot, but the freezer is looking very bare. It reminds me of stories about folks that went out and grabbed up a chicken when meat was needed for a meal. It was killed, dressed and cooked for that day's food. Refrigeration has really changed the way we are able to live. I have given quite a bit of thought to what it will be like to live without refrigeration again. It sounds much more difficult and not near as convenient as we have it now. Something to ponder. How will you keep things cold or cool that need refrigeration to prevent spoilage and extend the life of your food?

We've had a nice little rain today which has helped cool things off. We had planned to butcher the last seven teenage roosters today, but it was 96* by 11:30 this morning. This evening we will have a cold front come through that will make the temperatures much more comfortable, thus it will be easier to work outside.

Our dear friend Faith, that bought some of our goats, took a very bad fall last week. She will be undergoing some reconstructive surgery to her face this week and we would appreciate it if you would keep her and her family in your prayers.


Frank and I have had many conversations about how to set up the greenhouse and all of the possibles that go with that process. As the temperatures start to cool down, it will be easier to work in there. It's very interesting to see how quickly the temperature rises once the sun reaches over the tree tops and touches the walls. Very interesting. 

We have had a question or two about the exterior sheathing on the greenhouse. When Grace came to visit after we had the sheathing up she looked at it, looked at me and said, "What are you going to put over it?" She explained that she wasn't sure what she was expecting, but it was something more than what it is. The exterior of the greenhouse is a product called Tuftex. Frank did a lot of research on this product before we decided to use it. The type we chose is called Poly Carb which is described on their website like this: "TUFTEX PolyCarb corrugated panels are our toughest building panel. Made with a polycarbonate thermoplastic polymer in an octagonal-wave profile, TUFTEX PolyCarb corrugated panels are 20 times stronger than 5 oz. fiberglass corrugated panels and are designed to withstand a wide range of surface temperatures: 270° F to -40° F." Lowe's carried some Tuftex, but we had them order what we needed to have enough of the right type, colors and lengths. We used the translucent white on the roof and clear on the sides. Until we put the barrels in there, from some angles you couldn't tell the walls were up. It will be very exciting to look at it and see plants inside, especially when we get it full of plants! I know I have said this before, but it will be a real treat to walk out there in the winter and pick something to eat. I think I will be worse than a kid in a candy shop.

It's about time to make cheese since the frig is filling with milk. It will be mozzarella this time since the cheese frig is full of cheddar. We still haven't tried to make cottage cheese again yet, but we will. It's about time to make bread, too. I have set out the whole wheat sourdough starter to feed and lower the acidity level before I use it. Now days after I feed the starter for a few days, I pour half of it into the pig bucket instead of the chicken bucket. The chickens never did like it much, but you know what they say about pigs, they'll eat just about anything. Except jalapenos. They don't like them very much. Or really big, hard okra pods. Either they don't like them, or they are just too hard to eat, I'm not sure which.

Since I tried our milking machine and didn't like what it did to the goat's teats, I haven't tried it again. What I have done is really pay attention to my milking technique. Over the years I had developed a certain rhythm that was comfortable and seemed to be effective. Now I pay more attention to making sure I get as much milk out with each squeeze as I can. This is causing me to slow down some, but requires fewer squeezes per doe. I don't know if this has made a difference with the arthritis in my hands or not, but I do know that I can straighten my bent finger out more than I could without working on it to do so. Interesting. I have also been told I have trigger finger on the same hand and same finger. Does anyone know of a natural way to deal with this? Grace told me her sister had it and wore a finger guard for a week and that fixed it. I haven't tried that yet.

I have also started drinking apple cider vinegar with the mother in it, with local honey in warm water. This should help some of the sinus issues I have been having, as well as the arthritis. I hope. I used to do this everyday for years until it made my teeth hurt. The vinegar I used back then didn't have the mother in it, though. This time I will make sure I rinse my mouth well with water after I drink it to protect my teeth. I've even thought about adding a bit of the canned garlic we have to the mix. Vinegar, honey and garlic are all very good for the body, so it couldn't hurt any. I don't mind the taste of vinegar and honey at all, I'm just not sure how the garlic would taste with it. Probably pretty good if you ask me.

We continue to eat our sauerkraut everyday. The portions are bigger than they used to be, and if there is a day we don't have any, we miss it. When we first started eating it, there were several people that commented about how our taste preferences would change and that we would really enjoy fermented food. You know what? You were exactly right. We do really enjoy the sauerkraut and the health benefits it provides as part of our daily diet. 

We will be starting another project later on in the week that I will be showing you before long [it's not the outhouse]. It is very exciting to have so many long term plans coming together. There is also a feeling that time is short to get some of these things completed. Frank and I talk about making plans as if there isn't a collapse coming also, just in case. But at the same time we know it is coming, so we have to plan for that eventuality. Like I said last time, wishing won't make it so. Just the other evening as we were getting ready for bed I asked Frank, "So where are we going to put the outhouse?" Another one of our recurring discussions. We still haven't decided on a location.

Hello everybody, Frank here. The immigrant issues that are happening in Europe will soon be knocking on our doors here at home. There have been mass forced immigrant movements all through history. One of my grandfathers came to America around 1900 as a very young boy. His family was forced out of Russia. It has happened for centuries, and it could happen here just as easily as it has happened there. It's easy to be cynical, but the fact is, people are being dislocated and they are willing to die or drown to escape wherever they are. It has to be horrible. Don't kid yourself that it can't happen right here. As we speak, there is a quiet exodus from the drought ridden areas of California. Towns there are shutting down. No joke. We are about to see many people, many more than are already coming here, from the areas affected by this forced relocation. It's just one more thing that is happening. Is it a diversion? Could be. You decide. But you'd better get prepared. Frank

Now take Frank's commentary and apply it to a collapse scenario where thousands of people are trying to escape the riots and starvation of our major cities. People that are desperate for water, food and shelter for themselves and their families. What happens when there are hundreds of them walking down the road where you live? I see the pictures of the Syrian people walking through Hungary, and that's what I see. Hungry people, desperate to escape the carnage behind them, with hopes of assistance awaiting them at their destination. In a collapse situation there is no assistance awaiting them. I really think some people in smaller towns will actually go to the cities in search of government assistance. We've all heard the stories about FEMA camps and the rounding up of people to 'keep them safe'. Don't get on the bus. 

What I keep seeing when I look at the Syrian refugees are groups of people at the gate demanding water, food, shelter and assistance. There is no way we can feed them. We're far enough off the beaten path that there probably won't be many folks walking down this road, but I can see it happening all over the country. What are you going to do if a group of demanding people show up at your door or gate demanding the things you have prepared for your family? If you turn them away angry they will just come back with reinforcements. It is something Frank and I discuss regularly. If you feed one group they will tell the others and the next day there will be 10 groups, then 20, then 40, then 100. Before the last group arrives you will be out of food and desperate yourself. Then what? We can only pray we will never be faced with this situation. But part of being prepared, probably the most important part, is being mentally prepared. You need to have an answer to that question. What are you going to do?

Frank will be doing another article before long that will address some of this mental preparation. What he will discuss is a very difficult topic that will require very difficult decisions and actions from all of us, but one that should be discussed and thought about. Do all you can to have your family ready for what is about to befall us all. Remember, we would rather be prepared fools than unprepared fools. One minute too late, is just that. Too late.

Until next time - Fern

Homestead News, Volume 9

Time continues to fly by and autumn will be with us before we know it. We are finally out of the 100+ temperatures. It was 59* here last night! I don't think it will last, though, we are supposed to be back up into the low 90's by early next week, and that is fine. It is much more manageable than the 100+ stuff with high humidity. With the cool weather this morning, we were able to use our new double hung windows to fill the house with cool, fresh air. They work great.

We want to send our thoughts and prayers to those that are being affected by the wildfires around the country. We have friends in the northwest that have had to evacuate their home, and we haven't heard from them since yesterday. It must be very difficult to leave your home not knowing what you may return to. There are many different types of challenges we are all given, but many times on the other side of it, we are stronger for having been tested and refined.

We continue to pen up the youngest kids and accumulate milk for cheese making. The last batch of cheddar is ready to wax, but I ran out of steam before I got to it today. Two more wheels of cheddar are now in the cheese press and will be ready to remove and start the drying process tomorrow evening. Since I won't be able to wax these two wheels until Saturday, I put them in a plastic storage bag in the refrigerator. I will be having a sinus dilation procedure tomorrow morning, so I don't expect to get much of anything done for the rest of the day.

 

We continue to eat our cheddar at room temperature, but have found that it gets too oily if we leave out the whole wheel. This time we cut it in half covered the open end with plastic wrap and put it back in the cheese frig until we are ready for it.

 

We also filled up the fermentation crock with four heads of cabbage today. The last batch of sauerkraut stayed in the crock for a month and it was the best tasting we have had so far. We still have three quarts of it in the refrigerator that we are eating, and wanted the next batch to have plenty of time to ferment. It's interesting how quickly things like making sauerkraut becomes routine.

Today was also bread day. The sourdough was still doing it's thing and predigesting all those carbohydrates for us on top of the frig while I was writing this. We didn't get the dough mixed up until about 11:00 this morning, so I didn't bake the rolls until 8:30 this evening. I wanted to give it plenty of time to ferment and digest beforehand. They sure are good.

 

I've tried to make cottage cheese twice by leaving the milk on the counter. The first time it didn't really curdle, so I thought I hadn't left it long enough.

The second time I left it for about four days and it was definitely soured, but still didn't really make curds like it was supposed to. That's too bad, I was really hoping it would work. Now it will be back to the cheese book and making another stab at modifying the recipe so I can get good cottage cheese.

We still have roosters and wethers to butcher, and we hope next week after my sinuses clear up we can get a lot of butchering done. That and get some fall crops planted. My headaches and general feelings of sickness have put everything like that on hold for way too long. So I hope to have more to report in the butchering department very soon.

The pigs are doing much better in the behavior department. There are some folks at church that have raised pigs for years and Frank was quizzing them on 'normal' pig behavior last week. We are still learning, and they are still growing. It will be very interesting to see how they do in the long run. I'm also very interested to see how Lance and Liberty behave once we have butchered the barrows. I think the interaction will be different then. We pay a little more attention to them since they are our breeding pair and the barrows will end up on our dinner plates. I have a question for you. Does a pig's tail continue to grow longer and get more curly as they grow up?

The whey produced from making cheese goes to good use as pig food. They get upset with me if I take them a bucket of scraps without some kind of liquid in it. I can't help but laugh at them when they fuss at me. It's a funny little squeal.

By the time we got most of the day's activities completed, the kitchen was really a mess. 

As the week has progressed we have watched more major fluctuations in the financial markets around the world. It is just another indicator of the instability of the underlying foundations of economies everywhere. We continue to discuss what tangible items we can invest in that we will be able to use in the future, come what may. An example of one of our acquisitions is a stainless steel water bath canner. We have two like the one pictured above that the whey is in. One of them, after three or four years of use, has chipped and has a place trying to rust on the inside of the bottom. Knowing they won't be durable for long term use, especially if we get to the point that we can't buy or trade for another one, we chose to invest in stainless steel. As you can tell, it's still in the box. We'll keep using the enameled version as long as we can.

We continue to pick peppers, tomatoes, cowpeas and carrots from the garden. I really hope to write another garden article before long with the things we have been able to plant for fall. 



Thank you for all of the great comments. It's neat to be able to share. Frank and I have learned a great deal from other folks experiences. Please keep sharing. 

Prepare for the fall of the year and the fall of the world. They will both be arriving soon.

Until next time - Fern