Bountiful Harvest

The garden has come into its own in the last week.  We have so many wonderful veggies that are growing.  I can hardly keep up with the harvest.  I think that the turn in the weather has made a huge difference.  It is much warmer now than over the last month.  All of the plants were just waiting for summer...

Beets

Many of the beets have grown large enough that I had to pick them, regardless of a specific purpose.  I decided to can several of them.  I ended up canning four pint jars of straight beets, no pickling.  They are a beautiful deep red color.  We have also eaten a lot of them, although I cannot seem to get the boys to eat them.  They've all tried at least one beet, but nobody likes them.  I don't understand.  They are so sweet!

The carrots are finally large enough to harvest.  I knew when I planted them that they had a long growing period, but it seems like forever.  They are wonderful, crunchy and sweet.  I have been putting them out before dinner and the kids eat them like candy.

Nantes Carrots

The bunch onions are big enough to harvest now.  K likes to raid the row and just eats them raw...but I suppose I am glad to see him eating out of the garden, as that was the whole point.



Blue Potatoes

The potatoes are doing great!  We had a few deer sample the tops, but not much.  My only concern is that I cannot tell if I miss a large potato when I try to harvest them.  I don't pull the whole plant, but rather, reach my hands in through the dirt and feel around.  I'm doing it this way so that the plant can continue to produce, although I don't know if they actually do that.  I have found a few russets that were huge!  I guess at the end of the season, we'll see if we missed many big ones.  The dirt is pretty hard around the center of the plant, so I cannot get my fingers in there easily.  I don't want to use a tool because I can easily cut the potatoes.  Dillema.

The lettuce is pretty much over.  Not only did the heat hurt the beautiful heads I had growing, but the deer found them and laid waste to much of the rows.  Funny, they are very specific in their choices.

The snow peas are producing like gangbusters!  I cannot believe that just two weeks ago I was worried that they wouldn't produce for me at all.  The heat brought flowers and the flowers brought peas.  We can pick the entire row in the morning and by the evening it looks like we haven't picked at all.  The kids (and I) are eating them as fast as we can and still I have bowls and bowls of them.  I hate to freeze them, as I don't think they are nearly as good, but I also don't want them to go to waste.  I have been able to sell them at a very good price...$2.00 for four ounces!  And people buy more and more each time I have them.  Not a bad profit.

Speaking of, I should list the prices I'm using so that I don't have to figure it out again next year.

Bunch Onions - 12 in a bunch - $1.50
Radishes - 6 in a bunch - $1.50
Carrots - 9 in a bunch - $2.00
Snow Peas - 4 ounces - $2.00
Beets - 5 in a bunch - $3.00
Lettuce - 8 ounces - $2.00
Spinach - 8 ounces - $3.00
Beet Greens - 8 ounces - $3.00
Blue Potatoes - 1 pound - $3.00
Red Potatoes - 1 pound - $2.50
Yukon Potatoes - 1 pound - $2.50
Kennebec Potatoes - 1 pound - $2.50
Russet Potatoes - 1 pound - $2.50

And while I'm at it:
Broiler Chickens - 4 pounds - $15.00
Pork - on the hoof, you pay butcher/cut/wrap - $1.75/pound
Pork - we butcher/cut/wrap - $3.50/pound
Raw Goat Milk - 1 quart - $3.50
Duck Eggs - $6.00/dozen
Goose Eggs - $1.00/each
Chicken Eggs - $4.00/dozen

Ok.  Other notes on the garden... 

I had a cucumber just appear on one of the plants.  It was the size of a large sausage, but the end looked funky so I picked it just in case it was going to rot.  Otherwise, the cucumber plants are limping along.

The yellow onions are growing great...except for the occassional sacrifice to the tiller (the row is a bit narrow and it's easy to catch the side with the tiller).  I want to pull one, just to see, but I want to wait till they are larger.

The second set of beets and carrots are doing well.  The beets should be ready in a week or two and the carrots...who knows...they are slow pokes.  I would like to plant more beets next year.  They are easy to can and SO good.

The pepper plants are finally starting to flower.  I don't know that we will get much from them, but I am encouraged to see them growing a bit more after their rough, frosty start.

The tomatoes are flowering, but no fruit yet.  They have been sampled by deer a bit too.  I'm not sure, but I feel like I should trim off their bottom limbs to encourage them to spend more energy up top.  I'll have to look it up, but they just seem very "bushy."

The corn is almost up to my waist and the centers are starting to send up their "flowers."  I sure hope we get corn this year.  Everyone says it's nearly impossible to grow here.  Ours seems to be doing well.

The sunflowers are almost chest high.  No flowers yet, but these are the Mammoth sunflowers so I think they need to get a bit taller first.

The squash are all flowering and there are lots of baby zucchini and crookneck.  No pumpkin or winter squash babies yet, but the plants look really good.

Braised Radishes

I feel like an adventurer, a pioneer.  I decided to try a new approach to radishes.  When looking for a pickled radish recipe, I ran across a recipe for "braised radishes."  I'm not sure that I technically braised them as I started with butter in the pan and didn't really sear them.  I guess you would say that I sauteed them.  Either way, they turned out wonderful.

As I stated, I started with a pat of butter in the pan.  I let it melt and then added the radishes - quartered or halved so that they would be bite size.  I tossed the radishes around in the pan so that they were coated in butter and let them cook.  After about five minutes, I added some garlic - mainly because it sounded good.  I then turned the heat down from medium to medium-low and put a lid over the pan.  I stirred them every once in awhile, but mostly just let them cook.  It took about 15 minutes before I could pierce them with a fork easily.

I poured the whole thing out onto a plate, added a dash of salt, and explored.  As I took my first bite, I wondered what it would be like to have been the first person to try this food.  For me, it was a first.  I have only eaten radishes raw, in salad, and, just recently, pickled.  The had the consistency of a nicely cooked carrot.  But the flavor was new.  There was no hint of that spicy crisp radish you find in a salad.  It was a more mellow radish...one that would be a nice addition to a plate with chicken or pork.  I could see someone asking what type of potato I was serving, as they looked and felt a bit like baby red potatoes.

I have tried lots of unusual foods in my life.  Braised radishes are nowhere near the most exotic fare.  But the act of cooking a radish was a leap of faith...a journey from the foods that I recognize.  And it will certainly not be the last time.

Pickled Radishes

I have decided that I will try my hand at pickled radishes.  While I would like to figure out the roasted radish recipe (try that ten times quickly), everything I read talks about pickling them to preserve.

I used the Ball book recipe for "End of the Garden Pickles."  Other than the straight canning recipe for turnips, it seemed the closest fit.  And it was made with apple cider vinegar, which was the way I wanted to do it. 

I started by washing and topping all of the radishes.  Most of my radishes were at least the size of a golf ball, but I suppose you could use smaller ones just fine.  Once they were washed and topped, I sliced them all into quarter inch slices.  I think it's helpful to slice them as the seasonings soak into the whole radish.  But I suppose you could pickle them whole.

 

Radishes in the pickling brine.

I measured the amount of radishes I cut by putting them into the number of pint jars I planned to use.  I have a nearly unending supply of radishes at the moment, so I didn't have to really plan ahead for an amount.  If I had to guess, I would say between two and three bunches per pint.

 

I then combined 1 cup brown sugar, 1 cup granulated sugar, 2 tablespoons dry mustard, 2 tablespoons mustard seed, 1 1/2 tablespoons salt, 1 teaspoon cinnamon, 1 teaspoon ginger, and 3 cups apple cider vinegar in a large pot.  I brought the whole thing to a boil and added the radishes.  The smell was pretty strong, but I liked it.  Of course the kids thought it smelled horrible.  In fact, they broke out gas masks and feined death by asfixiation...now I know what to make when they're being bad.

 

I brought it back up to a boil, then dropped the heat to a simmer and cooked it for 15 minutes.  I stirred every once in awhile just to make sure that all of the radishes got a chance in the brine, but the recipe doesn't say it's necessary.  I also prepared the jars and lids while it was simmering.

 

Once the time was up, I packed the radishes into jars and added enough liquid to leave a 1/2-inch of headspace.  I put it into a hot water bath and processed my pint jars for 15 minutes. 

*UPDATE*  My pickled radishes won second place in the Deschutes County Fair!

Worming the Pigs



This is one of the less gross pictures of
roundworms I could find.



So we don't use medications with our animals unless they need them.  We think of them like children.  You wouldn't give your kids a teaspoon of penicilin every day "just in case" and we wouldn't feed our animals medications daily "just in case."  Not only does it create resistence to the meds, it just doesn't seem right.  But when we see a problem that needs medication, just like our kids, we medicate.  And this also speaks to the importance of knowing your animals intimately, so that you see when they are ill.

A few days ago, I noticed a roundworm in the pigpen.  These are not the same kind of roundworms that people get.  These are real worms.  In fact, they look a lot like earthworms, only they are longer (like 12 inches) and mainly white.  They are also firmer in texture - I've picked them up with gloves on (and then washed my hands like twenty times after I threw the gloves away).

I went to the store and picked up some Atguard.  It is amazing how little of it you use...something around a teaspoon of these little crystals mixed into the food takes care of a full-grown pig in one dose.  I mixed the wormer into the pig food (I treated everyone because although it may only be one pig, I have no way of knowing which one in the pen has it).  Today when I came out to feed, I found a familiar (albeit gross) present.  Several large masses of roundworms were mixed in with the pig feces.  In fact, there was one worm that hadn't quite made it out of George yet and was swinging around like an extra tail.  Yeah, I know, you didn't need to know that.  But I'm trying to share the whole farm experience...

The problem with roundworms is that they live in the soil for up to four years.  We knew that we had them when we first bought pigs.  Kevin had worms when we got him.  We didn't know until he was home.  We treated him, but that set the stage for worms to reappear from then on.  I guess that's why most bigger farms (farms that have the space/ability to do so) quarentine new livestock for a month to make sure that all medical issues are cleared up.  We would have to have a concrete-floored pen to do that in, but it might not be a bad thing to work toward.

In the end, we will watch and treat our pigs when necessary...just like we would our children.

Training Belle

Tuscon, waiting for his turn to play.

We (a friend of mine is helping me do this) began training Belle, our Quarab (Quarter Horse/Arabian) filly today.  Honestly, she has been in training since we got her, but today was the first real "lesson" for her.

I led her out with a halter while Tuscon and Honey watched - wondering why Belle was getting such special attention and they weren't.  She walked nicely for me into the other pasture.  We used this space just in case she bolted and we needed to catch her.  I only had to tap her behind a couple of times to keep her moving.

Once in the pasture, we started with some desensitisation.  We took a carrot stick (stick and string not veggie), and rubbed it all over her.  We swung the string over her back and slid it around her feet.  She looked like she might just fall asleep.  We took a plastic bag and did the same thing.  No response.  Belle has been around lots of strange things from the day we got her.  The kids play in the field with her all the time, running, shooting her with the squirt gun, waving things.  She is not sensitive to things around her.  She is calm.

We then practiced backing up.  Using the halter to apply pressure, I pushed her back and said the word "back."  She took three steps and I stopped and praised her.  Then we moved forward.  When walking forward, I stood next to her neck and made sure not to look at her.  I am the leader.  She is the follower.  I need to show her that I have no doubt she will follow - I don't need to "check" by looking.

After a few steps forward, we stopped.  Then we went backward again.  This time, I stood by her shoulder.  She walked backward, but swung her butt out a bit.  We continued until she did three nice straight steps back.  Then she licked her lips - she was thinking about what we were doing.  I gave her a pat on the shoulder...by reaching over her back and applying a bit of pressure on her withers.  She didn't like it too much, but she'll get used to it.

Finally, we did a little bit of lunging.  This was tricky as she had never lunged before.  We created a triangle using my arms and her body.  One hand kept her head straight (with the halter) and the other hand pointed to her butt (to "apply pressure" so she would move forward).  As we walked together like this, I let the rope out a bit and created a bigger triangle.  The carrot stick became an extension of my arm and I was able to "push" her forward with it from behind.  When I told her to stop, I pulled in the rope and she turned to face me.  Beautiful!  We turned and started the whole thing in the opposite direction.  Remember, you always have to train both horses - the left side and the right. 

We ended her lesson on a good note with some scratches and a couple of real carrot sticks.

Tuscon was almost begging to come out and play, so we put the halter on him and brought him around.  He wasn't half as well mannered as Belle.  When we started some lunges, he didn't want to go in the direction I pointed.  He pulled back on the halter and tried to convince me that he was in charge.  Unfortunately for him, I'm a pretty stubborn gal.  He eventually gave in and went the way I had asked.  He had a couple more tantrums when I told him to keep going and to switch directions (although he did fine when I asked him to stop and come in for a scratch or a treat).  We only worked a few minutes and then I put him back in the pasture.  He'll be fun to tune up right along with training Belle. 

Honey didn't seem to want to play.  I gave her some rubs, but she was pretty content to just eat her hay and watch.  I will be bringing her out more often though.  She needs some work with desensitisation and a little more exercise.

Planting Pole Beans

I have tried just about every incorrect way of creating a trellis for my pole beans.  I am not sure why, but I have had a major block when it comes to pounding in posts and doing it right.  So tonight, I delegated it to J.  I told him that I had planted the beans (which I had) and that I was incapable of creating a proper trellis.  He went out and did it.

I know it is very late in the summer to be planting pole beans (even for our climate).  I am not expecting a lot from them.  But I knew that if I didn't plant the seeds, they would be worthless for next year.  So what am I losing?  The trellis did not end up as tall as it should be (more like 4 feet instead of 7 feet).  But again, with the lateness of the season, I'm thinking that these beans won't grow as tall anyway.

I'm actually wondering if it is possible to simple cut the beans back as they reach the top of the trellis.  Would this encourage them to flower and put energy into fruit?  Or will it stunt them?  Do they have to reach a certain height in order to create beans?  We'll see.

I did plant a small row (about three feet long) of pole beans next to one of the corn rows.  I want to see if the idea of letting the beans climb the cornstalks will work.  But I don't want the beans to hurt all of the corn if it doesn't work.  This particular variety of corn only grows about four feet tall, so it may end up not working due to size.

Other notes...
I staked the tomato plants last week.  They are doing alright.  Not flourishing, but it hasn't been particularly warm here.  The bottom leaves are a bit yellow.  The gal at the nursery said that they may be calcium deficient...which makes it hard for them to absorb nitrogen...which turns the leaves yellow.  She suggested Miracle Grow.  I'm thinking we may just let the tomatoes fight this year and then amend the soil with egg shells next year.

The corn is over a foot tall now.

The carrots are actually looking like carrots.  They may be ready in a few weeks.

The beets are starting to get big...about the size of golf balls now.

The radishes continue to be prolific growers.  I have way too many to eat.

The lettuce is still doing well.  Much of it has turned red...it must be their mature color.  It still tastes great.

The snap peas are starting to flower...they are almost two feet tall now and VERY thick.  I hope they produce for us.

The yellow onions look good and the green onions have finally grown big enough that they can be picked.  They are super flavorful.

We turned off the pivot two days ago, so we will be watering by hand until the hay field is cut.  It's a pain, but that field needs to be cut (it should've been cut two weeks ago).  If we don't get it cut, baled and put up soon, we won't be able to grow a second cutting before the end of the season...and that's a lot of hay to miss out on.

You've Never Had a Potato

I've decided that you've never had a potato until you are eating one that you dug out of the ground for yourself that afternoon.  The texture and flavor is so different than what you find in the store.  They are creamy and light.  There is no bitterness to their flavor at all.  They don't need to be mashed and salted, they are perfect right out of the steamer.

I will be planting potatoes every year from now on.  And I will look forward to the time of year when the first little potatoes can be found underground.  I'm sure that these potatoes will become something closer to "store-bought" after we store them awhile.  But for now, I am going to relish the pleasure of my fresh little tubers.