I'm not sure exactly how much the turkeys weigh. They look huge when all showing off!
The Chocolate turkeys are definately our favorites. They very much resemble a wild turkey, and when the Tom displays he is breathtaking!
He is taller than the whites as well, but looks to be of a thinner build.
We will keep the chocolate hen and tom so we can produce eggs for hatching next year.
We will be offering hatching eggs and poults as soon as they begin to lay. If you are interested in some poults, let me know early spring. The price will be $4.00 each. We are hoping for a good season. But with only one hen, I doubt if there will be allot of extras. We will also keep several for our own use.
I think out of all the animals I have enjoyed the turkeys the most. They are easy to keep, quite for the most part and fun to watch. They are not the brightest bulb in the box but they are still alive so I guess I cannot complain too much. I cant wait till we can taste one! They still get their feed, but I find they don't eat much of it anymore. they spend all their time in the pasture foraging for bugs and eating grass. We took them some apples, but only picked at them alittle, until they rotted then they at them up. They seem to love tomatoes. I will attempt to get some good photos of them displaying this weekend.
Tuesday, September 15, 2009
Pig Progress
It has been a while since I last posted on the pigs. I am happy to say we have hit the hundred pound mark!
We have been saving scraps in the form of fresh veggies and fruits, and they receive these daily along with their ration of milk or whey if I have made cheese.
We are still placing a bag of feed every 3-4 days into the feeder, so the food consumption has not dropped. The water has increased, and I find it hard to keep up with the water needs of them at this point. They have a nipple drinker on the barrel, however they have never taken to it despite our efforts. This does causes its own problems. We were worried before about them having a mud hole to keep cool, well not a worry now. They LOVE to drink the running water from the barrel, then proceed to tip the bucket. The bucket started dug into the ground to the rim, however they rooted around enough to fill in the hole and the bucket. We will be looking for a different method of watering this weekend.
Their personalities have changed some. Wiggly is very loud and squeeky when we arrive with the food. Piggly has become more friendly enjoying scratches and nose rubs on occasion.
It looks like we will have to get another 500# of feed. that will take the cost per # up significantly. Course our pot bellie pig and the geese (5 of them) all have access to the pig feed, so i have to forgive some of that consumption. I dont think it will take another 500# to get them to weight, however that is where the price break comes in, the left over we can feed to the chickens and the turkeys.
I will take photos this weekend and add them on. I think you will be quite surprised in the growth.
We have been saving scraps in the form of fresh veggies and fruits, and they receive these daily along with their ration of milk or whey if I have made cheese.
We are still placing a bag of feed every 3-4 days into the feeder, so the food consumption has not dropped. The water has increased, and I find it hard to keep up with the water needs of them at this point. They have a nipple drinker on the barrel, however they have never taken to it despite our efforts. This does causes its own problems. We were worried before about them having a mud hole to keep cool, well not a worry now. They LOVE to drink the running water from the barrel, then proceed to tip the bucket. The bucket started dug into the ground to the rim, however they rooted around enough to fill in the hole and the bucket. We will be looking for a different method of watering this weekend.
Their personalities have changed some. Wiggly is very loud and squeeky when we arrive with the food. Piggly has become more friendly enjoying scratches and nose rubs on occasion.
It looks like we will have to get another 500# of feed. that will take the cost per # up significantly. Course our pot bellie pig and the geese (5 of them) all have access to the pig feed, so i have to forgive some of that consumption. I dont think it will take another 500# to get them to weight, however that is where the price break comes in, the left over we can feed to the chickens and the turkeys.
I will take photos this weekend and add them on. I think you will be quite surprised in the growth.
Easy Vanilla Pudding
So How many of you have ever had REAL pudding??
We pretty much take for granted the wonderful fresh flavors of real pudding. NOT THAT BOX KIND that is full of preservatives and other nasty stuff.
Here is a very fast and easy recipe for REAL vanilla pudding. Once you try it you will NEVER go back.
2 C milk (we have raw milk with the cream still in it) goat milk works wonderfully too.
1/4 C cornstarch
2/3 C sugar
1/2 t salt
2 eggs slightly beaten
2 TBS butter
1 tsp vanilla. I like really vanilla flavored and I use my home made vanilla it does make a difference
in a 3 or 4C pyrex measuring cup add 1 1/2 cup milk. place in micro and heat on high till really steaming but NOT boiling.
while that is cooking combine the last 1/2 C of milk, sugar, cornstarch and salt. I use a large ceramic mixing bowl. mix very well.. and be sure there is no cornstarch chunks.
check the mix in the micro, stir it well and place back in for another 3-5 mins. until the mix is thickened and glossy. Stir well
remove hot mix from mircowave and SLOWLY add about 1/2 of the mix to the eggs.
BE SURE TO ADD SLOWLY AND MIX WELL THE WHOLE TIME.. OR YOU WILL HAVE COOKED EGG PIECES IN YOUR PUDDING.
once the eggs have been well tempured, add them BACK into the hot mix, and stir well.
place back in the microwave for another 3 mins. it will be very thick around edges. MIX in very well. Stir in the vanilla. I just dump it in without measuring.
you can either add to pudding/custard cups or leave in the bowl. Cover with plastic wrap, set the wrap right onto the pudding and refrigerate till chilled.
You can make variations to this by adding either un sweetened chocolate pieces, or butterscotch chips.
I always put some in small lidded containers for lunch's.
you can also decrease some of the sugar if this is too sweet.
Enjoy
We pretty much take for granted the wonderful fresh flavors of real pudding. NOT THAT BOX KIND that is full of preservatives and other nasty stuff.
Here is a very fast and easy recipe for REAL vanilla pudding. Once you try it you will NEVER go back.
2 C milk (we have raw milk with the cream still in it) goat milk works wonderfully too.
1/4 C cornstarch
2/3 C sugar
1/2 t salt
2 eggs slightly beaten
2 TBS butter
1 tsp vanilla. I like really vanilla flavored and I use my home made vanilla it does make a difference
in a 3 or 4C pyrex measuring cup add 1 1/2 cup milk. place in micro and heat on high till really steaming but NOT boiling.
while that is cooking combine the last 1/2 C of milk, sugar, cornstarch and salt. I use a large ceramic mixing bowl. mix very well.. and be sure there is no cornstarch chunks.
check the mix in the micro, stir it well and place back in for another 3-5 mins. until the mix is thickened and glossy. Stir well
remove hot mix from mircowave and SLOWLY add about 1/2 of the mix to the eggs.
BE SURE TO ADD SLOWLY AND MIX WELL THE WHOLE TIME.. OR YOU WILL HAVE COOKED EGG PIECES IN YOUR PUDDING.
once the eggs have been well tempured, add them BACK into the hot mix, and stir well.
place back in the microwave for another 3 mins. it will be very thick around edges. MIX in very well. Stir in the vanilla. I just dump it in without measuring.
you can either add to pudding/custard cups or leave in the bowl. Cover with plastic wrap, set the wrap right onto the pudding and refrigerate till chilled.
You can make variations to this by adding either un sweetened chocolate pieces, or butterscotch chips.
I always put some in small lidded containers for lunch's.
you can also decrease some of the sugar if this is too sweet.
Enjoy
Roasted Squash Soup
Im not sure about you all, but winter squash is always something we look very forward to in the fall. The problem is, there is always too much of it, and it goes bad if not prepared.
We can usually keep it for a few months in the barn but after that is goes fast.
Here is an easy wonderful tasting recipe that Im sure you will love if you like squash.
NEEDED:
large squash or several small.. any kind or mix and match.
1 can coconut milk
1 -2 qts chicken stock
salt
pepper
tyme
rosemary
ground ginger
wash your squash, and peel the outer skin off. I use my potato peeler. but you can use a knife or what ever else will remove the skin.
once peeled, cut squash, remove seeds and cut into 1" squares. toss with some olive oil and place in a roasting pan. sprinkle with seasonings.
Place in a 400 degree oven for 25-35 mins or until squash is tender to the fork.
Remove and place into Food processor. add some chicken stock and mix.
when it gets blending and becoming smooth add the can of coconut milk. add more or less chicken stock as needed for desired thickness. I like to make it like a BASE, and freeze it.
when ready to cook thaw and add desired chicken stock to let down the way you like. if serving for friends, place in pretty bowl and garnish with fresh parsley.
Cant go wrong. If you like it a but sweeter, you can add 1-2 apples that have been softened. this will add a sweet milk flavor.
You can use MILK, CREAM ,HALF N HALF but I tried to keep the fat down, the the coconut milk adds a sorta exotic fancy flavor!
We can usually keep it for a few months in the barn but after that is goes fast.
Here is an easy wonderful tasting recipe that Im sure you will love if you like squash.
NEEDED:
large squash or several small.. any kind or mix and match.
1 can coconut milk
1 -2 qts chicken stock
salt
pepper
tyme
rosemary
ground ginger
wash your squash, and peel the outer skin off. I use my potato peeler. but you can use a knife or what ever else will remove the skin.
once peeled, cut squash, remove seeds and cut into 1" squares. toss with some olive oil and place in a roasting pan. sprinkle with seasonings.
Place in a 400 degree oven for 25-35 mins or until squash is tender to the fork.
Remove and place into Food processor. add some chicken stock and mix.
when it gets blending and becoming smooth add the can of coconut milk. add more or less chicken stock as needed for desired thickness. I like to make it like a BASE, and freeze it.
when ready to cook thaw and add desired chicken stock to let down the way you like. if serving for friends, place in pretty bowl and garnish with fresh parsley.
Cant go wrong. If you like it a but sweeter, you can add 1-2 apples that have been softened. this will add a sweet milk flavor.
You can use MILK, CREAM ,HALF N HALF but I tried to keep the fat down, the the coconut milk adds a sorta exotic fancy flavor!
Make your Own Sauerkraut its the best
I just finished jaring up my Sauerkraut. This was my first time of making this. Always intimidated by the idea of fermenting food, I always put it off.
This year we had bumper crop of red cabbage. They were as big as a basketball! how do you possibly eat that much cabbage.. well ferment it!
I have to say.. if I NEVER have store kraut again it will be too soon! Below you will find the directions for making your OWN sauerkraut! I didnt grow any green cabbage so I am hoping to hit the farm market and get a green one or two.
This is an easy recipe and OMG good when done.
What I did!
What is needed:
1 5 gallon food grade bucket or a large ceramic crock if you are luck enough to have one of those.
SALT and LOTS of it. I have a 1# bag of kosher salt that I used
1 head of cabbage OR more if you want to make more.
a plate that will fit inside of your bucket or crock
weight (Clean rock, gallon jug of water, qt jars filled with water, ect.
cheese cloth or towel to cover bucket with.
Thats all
Now wash your cabbage on the outside. remove all old leaves.
Shred your cabbage to the consistancy you like. I like a large kraut so I shred with a large kitchen knife. if you have a mandolin shredder that would be perfect.
Once your cabbage is shredded start to layer.
a layer of cabbage, layer of salt, and pack it down HARD. use a clean baseball bat, your fists ect. the more you squash it the better you are.
add more cabbage, more salt and squash it again.
Keep up this pattern until all cabbage is used. I didnt use the whole # of salt but used ALOT of it. This will be the preservative for the cabbage. The salt will DRAW the water out of the cabbage making a natural brine. If after 1 day the brine is not over the plate make a strong brine with boiling water and salt should be very salty, cool and pour over the cabbage.
The fresher the cabbage the more water will be drawn out.
place plate on top and press.
Add the WEIGHT to the plate and COVER. Place into a cool place. if you can remember to press the cabbage ever few hours for the first few days this is best. as soon as the brine is over the top you are out of the woods.
the longer you can leave to ferment the better off you are.
Mine sat in the living room, coolest room in the house, for about 4 weeks. there was really no smell until uncovering then OHHH the aroma.
PACK kraut TIGHTLY into jars, and pour over the liquid to fill jars. wipe rims.
I placed in clean jars and boiled my lids and bands. I did not heat the cabbage.
This made me 3 qts and 1 pint of HEAVILY packed Kraut.
Enjoy! I'm off to start another batch! YES its that easy and that good.
Photos coming soon!
Subscribe to:
Posts (Atom)