came across this blog today - it looks very promising...
Since we now separate the goat kids and moms during the night we get about a half gallon of milk each morning, and it's time to start thinking about making a cheese press and researching goat milk soap recipes!
www.blog.thesage.com/2010/02/10/cold-process-soap-half-and-half-method-with-goats-milk/
Friday, August 20, 2010
haybin plans for goats and other small livestock
During our trip to the Netherlands I noticed two types of hay bin desings I wanted to further check out. I took a bunch of pics of both of them and decided to try and built the one with the feeding tray for our flock. I have a small rectangular hay bin but I like the built in tray and since the other one is in the kids area now we have a need for another one.
To give you an idea I'll post pics of both, though of course I do not have any blueprint type plans. I might keep track of the measurements of the one we're going to build. Keep in mind the Europe standard is not a 2x4" but more like a 2x3", so judging the measurements is a little tricky. But hey, it does not have the be identical, as long as it is functional :-) I plan to use a piece of sheet metal roofing and will use the width of that to measure everything else from...
I also like that this version is freestanding, unlike the other one which would need two posts placed in a deep enough secure manner.
To give you an idea I'll post pics of both, though of course I do not have any blueprint type plans. I might keep track of the measurements of the one we're going to build. Keep in mind the Europe standard is not a 2x4" but more like a 2x3", so judging the measurements is a little tricky. But hey, it does not have the be identical, as long as it is functional :-) I plan to use a piece of sheet metal roofing and will use the width of that to measure everything else from...
I also like that this version is freestanding, unlike the other one which would need two posts placed in a deep enough secure manner.
Wednesday, August 18, 2010
a boardwalk in the backyard...
Granddad might remember the trouble we went through last year to bushwhack a path to our swamp with the intention to create a swamp boardwalk. Well, even though the pieces have been ready since last year (we have a very friendly neighbor) we were finally able to actually put them in place last week!
Together with actually friendly neighbors Dough and Bill I got the heavy pieces in their general alignment and used the next couple days to fine tune angles, heights and make up filler corner pieces. The pieces are mostly made of 4x4 ish hardwood pallets with an assortment of recycled wood scraps, including old 2x4 & 1x6 decking and packaging wood from Lowe's. I tried to stay away from (new) pressure treated wood - no sense in leaching a bunch of chemicals into our pristine New York State protected wetlands :-)
We have just about enough pallet pieces to make it to the "creek", which is my goal for this year, or phase 1 of the getting to the back forest project. I'll keep my eyes open for more hardwood pallets this year and hopefully next summer, when the ground is relatively dry, Bill will help me out again!
Our toddler Simon and I also made another hiking path to cut through the forested area between the goat pasture and the swamp. Hubbie and I have to do some major chainsawing later to remove the leftover treetop from the maple that came down right over the planned path, but other than that is should be fairly straight forward with my trusty machete and hacksaw. Before we know it we'll be able to hike all the way around the swamp, the forest, the pasture and the meadow without walking anywhere twice, yay.
Together with actually friendly neighbors Dough and Bill I got the heavy pieces in their general alignment and used the next couple days to fine tune angles, heights and make up filler corner pieces. The pieces are mostly made of 4x4 ish hardwood pallets with an assortment of recycled wood scraps, including old 2x4 & 1x6 decking and packaging wood from Lowe's. I tried to stay away from (new) pressure treated wood - no sense in leaching a bunch of chemicals into our pristine New York State protected wetlands :-)
We have just about enough pallet pieces to make it to the "creek", which is my goal for this year, or phase 1 of the getting to the back forest project. I'll keep my eyes open for more hardwood pallets this year and hopefully next summer, when the ground is relatively dry, Bill will help me out again!
Our toddler Simon and I also made another hiking path to cut through the forested area between the goat pasture and the swamp. Hubbie and I have to do some major chainsawing later to remove the leftover treetop from the maple that came down right over the planned path, but other than that is should be fairly straight forward with my trusty machete and hacksaw. Before we know it we'll be able to hike all the way around the swamp, the forest, the pasture and the meadow without walking anywhere twice, yay.
multiplying backberry bushes
One technique I found real easy is to loop the long runners which go every which way this time of year through a gallon planter filled with dirt and secure it with some weighty rocks. The looped vine will shoot roots during the rest of the season (as it would otherwise, only into the lawn where you might not want it).Leave the vine attached until next year, when the shoot comes back up nicely, then cut the main vine. Keep an eye on the rooted vine, water well and when all looks well, transplant late Spring in a good spot, again watering well for at least a couple weeks. Isn't it nice to get free plants from your catalog purchased nursery stock :-)
Of course, this works with all kinds of rooting vines like strawberries & mint and even with currant and gooseberry bushes. Finally a good use for all those fieldstones...
greenhouse progress
Still working away on the greenhouse... hopefully it will be all done in a couple weeks, just in time to transplant some of the leafy greens to overwinter!
The frame was finished last fall, but since we did not have a roof covering picked out hubbie Rolf decided not to put the windows in yet either, just in case some weird windstorm would blow them out or something.We did decide to reuse the aluminum frames that came with the 4x4 foot double pane storefront windows, but as it turned out we mounted them upside down last fall so they all had to come out (including all the wasp nests). Other than the running around while handling heavy, heavy sheets of glass all went relatively well and the front is now finished and looking good!
Last weekend Rolf finished the front, rehung the door and installed the window on the left. Since the shed is leaning badly to the left, installing anything right angled next to it has been a bit of a challenge. Luckely we have a table circular saw now and are able to make nice straight angled cuts :-)
Next on the list is the back, where we need a door and a similar window on the shed side - and last but not least; the roof top ventilation and the plastic covering... we might need to get some help with the latter, manouvering a 14 feet by 40 feet piece of plastic does not sound like a two person job!
Monday, August 16, 2010
good ground cover for vegetables...
Just read this tip in the current Mother Earth News magazine: to use shredded paper as ground cover for row vegetables like tomatoes and peppers. The paper will become a sort of weed impenetrable layer of paper-mache, but it does still let through water and the whiteness reflects light back up to the plants which in the case of peppers really helps getting the fruit to ripen in time. Something to try next year!
I've always liked to use grass clippings in my pepper window boxes for similar reasons; it also becomes a thick layer that lets thru water but discourages weeds. It does not really reflect light, but it does release nitrates during composting, which might be just as beneficial. Since our peppers are in window boxes anyway they get more heat and ripen fine, even with our short new york summers.
As a side note, most papers including the Ithaca Journal use biodegradable soy bean based inks which are fine to compost back into the vegetable gardens. If you are not sure of the inks used, ask before composting.
I've always liked to use grass clippings in my pepper window boxes for similar reasons; it also becomes a thick layer that lets thru water but discourages weeds. It does not really reflect light, but it does release nitrates during composting, which might be just as beneficial. Since our peppers are in window boxes anyway they get more heat and ripen fine, even with our short new york summers.
As a side note, most papers including the Ithaca Journal use biodegradable soy bean based inks which are fine to compost back into the vegetable gardens. If you are not sure of the inks used, ask before composting.
Monday, August 2, 2010
sumac "lemonade" recipe
Excerpt from Sumac: The wild lemonade berry By Sam Thayer, Bruce, WI - published by Countryside Magazine
As previously mentioned, the red-berried true sumacs have been widely used to brew a tart and refreshing drink. This drink is delicious, easy to prepare, fun to gather, nutritious, unique-and free. Its source is easily accessible to millions of Americans every summer.
This beverage has been called sumac-ade, rhus-ade, sumac lemonade, Indian lemonade, sumac tea and probably some other names that I have yet to hear. Whatever people call it, they pronounce it delicious. When made properly it is as universally liked as lemonade. I have personally brewed this beverage from staghorn, smooth, and shining sumacs on many occasions. Keep in mind that my experiences refer to these species in the Midwest, and other kinds might need to be treated a little differently.
Preparation of the beverage is simple. The first step is to harvest the berries. Sumac "berries" are really just seeds covered with a thin coating of flavoring substance and hairs. The large clusters are so easy to collect that in just a few moments you can have enough for a pitcher of wild Kool-Aid that kids will love. I usually just snap off the twig that bears the cluster by bending it quickly, although some people use pruning shears or a knife. You want to get the berries when they are dark red and fully mature, so that they have fully developed their tart flavor, but before the rain has had the opportunity to wash the flavor out. In most of North America, the first clusters are ready to be plucked sometime in July, with the prime time being in early August. Taste each cluster as you harvest to assure yourself that you are collecting something with flavor since occasionally they are bland. A dark purple coloration usually indicates that the flavor of the fruit has developed fully; yet some of the best clusters I've tasted were light pink. Sometimes a white, sticky substance coats the berry heads; this is pure essence of sumac flavor-don't let it scare you off. I pluck about six to eight average-sized clusters for a pitcher of sumac-ade. Sumac 'berries' are seeds covered with hairs and a thin coating of flavoring substance.
A potential mistake is to harvest the berry heads before they are ripe, in which case they will produce an unpleasantly bitter brew. More commonly, the problem is that the berries are collected long after their flavor has been washed out by rain. Although I have found good-tasting berries into April, this is the exception; around here the vast majority of them are spent by the end of August. You can expect to find good ones, if you taste around, until early October and sometimes later-and there are always those with just a hint of flavor. To enjoy this refreshing summer beverage in the middle of winter, it pays to harvest the heads in prime time and dry them, so you don't have to worry about using mediocre material.
I take my half-dozen berry clusters, cram them into a pitcher, pour cold water over them, crush them up a little with my hand, and then let the pitcher sit in a cool place for a while. Pouring boiling or hot water over the berries makes for poor flavor, for it leaches tannin from the stems, causing the drink to become bitter. The longer the berries infuse, the stronger the drink will be. When the flavor is to your liking, just strain the drink through a cheesecloth to remove seeds and hairs. Sumac-ade is pleasantly tart with a light pink color. Some people add sugar, but I prefer it without.
The tartness of sumac is partly due to ascorbic acid (vitamin C) so one also has a health incentive to drink this beverage.
There are other things that can be done with sumac-ade. My sister made one of the best wines that I have ever tasted from it. I once prepared a potent sumac concentrate by soaking four batches of berry heads in the same water, one after the other, for one-half hour each. This concentrate made a wonderful and very tart jelly. The flavor is transformed and weakened somewhat by the boiling, so be sure to use a very strong sumac brew for the jelly. Euell Gibbons recommended using sumac-ade instead of plain water to boil elderberry and other fruits that need a touch of tartness to liven them up for using in jam or jelly. Also, the young, thick, tender tips of sumac shoots (especially staghorn) in early summer can be peeled and eaten raw or cooked. They are sweet and delicious, much like raspberry stalks.
Since sumac is related to cashews and mangoes, anyone allergic to those foods should avoid it, or proceed with extreme caution. All in all, however, the sumac is a wonderful tree, deserving of much more attention from those who love the outdoors. Unfortunately, the fact that it shares names with a tree of ill-repute has caused many to shun it. That does leave more for us, but either way there's plenty of sumac to go around. Why not try some this summer?
Sam publishes Forager's Harvest. Sample issues are available for $3 from The Forager's Harvest, PO Box 129, Bruce, WI 54819.
As previously mentioned, the red-berried true sumacs have been widely used to brew a tart and refreshing drink. This drink is delicious, easy to prepare, fun to gather, nutritious, unique-and free. Its source is easily accessible to millions of Americans every summer.
This beverage has been called sumac-ade, rhus-ade, sumac lemonade, Indian lemonade, sumac tea and probably some other names that I have yet to hear. Whatever people call it, they pronounce it delicious. When made properly it is as universally liked as lemonade. I have personally brewed this beverage from staghorn, smooth, and shining sumacs on many occasions. Keep in mind that my experiences refer to these species in the Midwest, and other kinds might need to be treated a little differently.
Preparation of the beverage is simple. The first step is to harvest the berries. Sumac "berries" are really just seeds covered with a thin coating of flavoring substance and hairs. The large clusters are so easy to collect that in just a few moments you can have enough for a pitcher of wild Kool-Aid that kids will love. I usually just snap off the twig that bears the cluster by bending it quickly, although some people use pruning shears or a knife. You want to get the berries when they are dark red and fully mature, so that they have fully developed their tart flavor, but before the rain has had the opportunity to wash the flavor out. In most of North America, the first clusters are ready to be plucked sometime in July, with the prime time being in early August. Taste each cluster as you harvest to assure yourself that you are collecting something with flavor since occasionally they are bland. A dark purple coloration usually indicates that the flavor of the fruit has developed fully; yet some of the best clusters I've tasted were light pink. Sometimes a white, sticky substance coats the berry heads; this is pure essence of sumac flavor-don't let it scare you off. I pluck about six to eight average-sized clusters for a pitcher of sumac-ade. Sumac 'berries' are seeds covered with hairs and a thin coating of flavoring substance.
A potential mistake is to harvest the berry heads before they are ripe, in which case they will produce an unpleasantly bitter brew. More commonly, the problem is that the berries are collected long after their flavor has been washed out by rain. Although I have found good-tasting berries into April, this is the exception; around here the vast majority of them are spent by the end of August. You can expect to find good ones, if you taste around, until early October and sometimes later-and there are always those with just a hint of flavor. To enjoy this refreshing summer beverage in the middle of winter, it pays to harvest the heads in prime time and dry them, so you don't have to worry about using mediocre material.
I take my half-dozen berry clusters, cram them into a pitcher, pour cold water over them, crush them up a little with my hand, and then let the pitcher sit in a cool place for a while. Pouring boiling or hot water over the berries makes for poor flavor, for it leaches tannin from the stems, causing the drink to become bitter. The longer the berries infuse, the stronger the drink will be. When the flavor is to your liking, just strain the drink through a cheesecloth to remove seeds and hairs. Sumac-ade is pleasantly tart with a light pink color. Some people add sugar, but I prefer it without.
The tartness of sumac is partly due to ascorbic acid (vitamin C) so one also has a health incentive to drink this beverage.
There are other things that can be done with sumac-ade. My sister made one of the best wines that I have ever tasted from it. I once prepared a potent sumac concentrate by soaking four batches of berry heads in the same water, one after the other, for one-half hour each. This concentrate made a wonderful and very tart jelly. The flavor is transformed and weakened somewhat by the boiling, so be sure to use a very strong sumac brew for the jelly. Euell Gibbons recommended using sumac-ade instead of plain water to boil elderberry and other fruits that need a touch of tartness to liven them up for using in jam or jelly. Also, the young, thick, tender tips of sumac shoots (especially staghorn) in early summer can be peeled and eaten raw or cooked. They are sweet and delicious, much like raspberry stalks.
Since sumac is related to cashews and mangoes, anyone allergic to those foods should avoid it, or proceed with extreme caution. All in all, however, the sumac is a wonderful tree, deserving of much more attention from those who love the outdoors. Unfortunately, the fact that it shares names with a tree of ill-repute has caused many to shun it. That does leave more for us, but either way there's plenty of sumac to go around. Why not try some this summer?
Sam publishes Forager's Harvest. Sample issues are available for $3 from The Forager's Harvest, PO Box 129, Bruce, WI 54819.
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