Icy Trees

Christmas Kitty

Icy Dirt Roads

Christmas Day Coyote

The above photo (header photo) was taken Christmas Day in our back field.  We've always gone for long walks back into the bush during the day with 2 dogs for protection but no gun.  Maybe we'll have to rethink that.  I have noticed that if I go for a walk when the sun's going down, my 2 dogs refuse to go any further than 100 yards or so past the barn, leaving me to decide whether I want to go further on my own or not.  It isn't so bad during the summer but this time of year, they just refuse to go any further.  I figure that animals are smarter than we are in such matters so I'll take a cue from their fear and not go any farther, either. 

I just found out that a bear has taken up residence 2 roads away.  Actually, there must be 2 bears since there's now a cub.  The dead-end road that she lives near has been a great place for a few hikers and local joggers because of its seclusion.  My 2 daughters biked up there when we first moved here but they won't be this summer!  A lady who lives right near that road used to jog there until she found herself on the path, trapped between the mother and cub.  I think she jogs somewhere else now!

Farming - The Hard Life

Feeling grateful yet? Teenage poultry farmer dishes straight talk

Posted:   11/10/2012 12:01:00 AM MST
November 11, 2012 7:12 PM GMTUpdated:   11/11/2012 12:12:20 PM MST

By Shelby Grebenc
Special to The Denver Postdenverpost.com

Shelby Grebenc has been raising chickens for both eggs and meat at her family's Adams County farm. In this 2011 photo, she holds Chipmunk, one of her Americana hens. (Cyrus McCrimmon, The Denver Post)

 Over the past year I have been trying to earn money. I have been doing this by helping plant a big garden and then selling lettuce and other vegetables that I raise at farmers markets.
I also have chickens and I sell eggs at a local dairy, farmers market, and from roadside signs telling people how to get to my house. I also sell live chickens and broilers.
People around me use words like "organic," "farm fresh," "local-food movement," "free range" and "sustainability," and I thought farming might be a good idea since we sort of do this for our family anyway. My dad raises our own cows because he does not want my brother or me exposed to growth hormones and antibiotics that are used to raise commercial meat. Dad

Shelby Grebenc, 13, collects eggs at her family's farn in unincorporated Adams County. She'll get as many as nine dozen in a winter afternoon from her 100-plus hens. (Cyrus McCrimmon, The Denver Post)

thinks this is one of the reasons that my brother and I are thinner and smaller than our friends. I think it could just be that we work our tails off.
I charge $4.25 for a dozen of my eggs and $20 per broiler chicken based on my costs. Baby chickens cost me around $2 each. I lose around 10 percent of them because they just die for no reason when they are little.
An egg-layer chicken takes around 28 to 32 weeks to lay its first egg. A broiler chicken takes six to 20 weeks before it is ready to eat. All during this time, I have to feed, water and keep them warm. The layers are not laying eggs to sell yet. Heat lamps use electricity, and an electric bill can be around $200 per month.
A pound of chicken feed costs me 23 cents a pound if I order it in 6-ton batches. Each chicken eats around 2 pounds of food each week and produces around seven to 12 eggs per week. Egg cartons cost me a nickel each. I have to clean the chicken coop, gather, wash and package eggs, and then I have to have sawdust for bedding and nesting boxes. I pay $5 for each broiler chicken to be slaughtered, USDA inspected, packaged and flash frozen.
I also have to pay my dad for diesel to drive the chickens to the only USDA-inspected chicken processor in this state, which is in Nunn, close to 100 miles from my house, and a day or two later we have to drive back and pick them up.
I had to buy fencing for a pen because the foxes and the coyotes eat a lot of my birds because they are free-range and run around in the pasture. You can see there is not a lot of profit for me, but I don't do too bad for being 13 years old.
Thing No. 1 that I have learned about farming: People talk a lot, but it does not mean much. I have people who want lots of eggs tell me to deliver a certain amount every week. I have to save up the eggs to do this, and then they change their minds and don't want them.
Thing No. 2: People all say words like "farm fresh," "sustainability," but they don't want to actually pay for what it actually costs me to make it. Almost everyone tries to talk me into lowering my price or asks me to give my eggs away for free.
Thing No. 3: Perception is everything. I have chickens that lay both white and brown eggs. The chickens are raised side by side. They all get the same feed, and they all run around in the same pasture together. People perceive the brown eggs are better, so I have trouble selling white eggs.
When we are at the farmers markets, if Dad is sitting with me, I don't sell very many eggs or vegetables. If Dad is not sitting with me, I sell like crazy. Just how do the people shopping at the farmers market think that I got the great big F-350 truck that I am selling the eggs and vegetables out of down to the farmers market?
Thing No. 4: Farming takes a lot of time. I have to get up early so that I can feed and water everyone and be on the school bus by 7:50 a.m. When I get home I have to collect eggs, feed and water everyone again, and then package eggs. Then I get to do my homework.
Thing No. 5: Marketing. I collect my eggs in a 5-gallon bucket. This is practical, because it holds them all in one trip. If I have customers coming over when I am gathering eggs, I put my hair in pigtails, and I use a small straw basket and make lots of trips. People like to buy eggs from little kids skipping through the pasture with a basket of eggs.
Last thing: Farming is very hard work. I don't make a lot of money doing it, and people do not support what you are doing. I live out in the country. As new folks move in, they complain about the name of your farm, smells, mooing cows, bleating sheep and crowing roosters, even though these things were there before they built a million-dollar house and moved in. I do not plan on farming in the future.
If you want sustainable, wholesome, pasture-raised organic, hormone- and antibiotic-free food, you have to support it. You can not get these things by talking about it and not paying for it.
The next time you shop at a farmers market, think about what it cost me to grow it. Don't ask me to take less and then tell me you can get it cheaper at a big-box store. I know you can — but it will not be as fresh or as good as what I have, and you won't make me cry.

Read more: Feeling grateful yet? Teenage poultry farmer dishes straight talk - The Denver Post http://www.denverpost.com/athome/ci_21967690/feeling-grateful-yet-teenage-poultry-farmer-dishes-straight#most-popular#ixzz2DkbuEgzu
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This article was posted by http://backyardfarmyard.blogspot.ca/2012/11/the-real-cost-of-farm-fresh-eggs.html  on

http://www.theprairiehomestead.com/2012/11/homestead-barn-hop-88.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ThePrairieHomestead+%28The+Prairie+Homestead%29

There's no way that I could have said it as well as she did.  She is so dead-on and funny to boot.  We've been rolling our eyes at this kind of stuff for years, at how ill-informed and gullible people are, at all of the fancy names people give things - organic, farm-fresh, local-grown, free-range, sustainability, wholesome, pasture-raised, grass-fed, hormone-free, antibiotic-free  -  because that's how things were farmed for centuries.  It was only when customers start making demands about their food that farmers started to change how they did things.  Due to ill-informed consumers bitching to governments, officials started making new laws that never favored the farmer, but instead made life more difficult and more expensive while pretending to satisfy the consumer.

My 16-year-old son raised chickens to sell for the past 2 years and will likely do it only for us next year.  Last year, he was given a full extensive list of customer names, addresses and phone numbers from a well-connected neighbor who sold birds of all sorts for years but she was done with it.  When my son called the numbers, most of the people turned him down even though they knew where he'd gotten their names (one lady called to verify).  Our final impression was that they bought from her because they considered her a friend and were not about to buy from anyone else even though their only other option was the local big box stores.

The first time that we raised meat birds ourselves (before our kids were born), they pretty much all turned out fine.  We knew NOTHING about raising chicken for meat or for eggs but after having the first year turn out so well, we thought we'd learned it all.  Ha Ha!!  Not quite!  The next year, we raised 50 for meat and 46 died.  4 made it to the butcher shop and into our freezer.   Later I went down to the freezer to dig something out from under the 4 nice, huge birds and set them out on the old canning shelves beside the freezer.  We found them right where I had left them - the next day.  Thanks to my stupidity, we did not get a single bird that year.   We've done it off and on over the last 24 years and still run into difficulties.  I can only imagine a 13-year-old kid having to go through this - and then being harassed when she tries to sell them.
 

If we let our birds run free range outside, we would have to build a chicken coop first then do all of the fencing as well.  Even if the foxes and coyotes couldn't get to our chickens, they'd hang around looking for any little morsel - and that could easily be our new kittens as they follow their mamas outside for the first time and are not quick enough to get away.  We just leave our meat chickens inside the barn for their safety but maybe someday we'll be able to afford to do the whole outside thing properly...but it ain't cheap.

Coyote Bait?!

Referring to thing #1.  The guy who used to pick our eggs up begged us to keep our promise to him whenever we promised him a certain number of eggs each week.  When we asked why he was so adamant, he told us that every week, a bunch of farmers from a certain religious group would promise him X number of dozens of eggs.  When he would go to pick them up, there would never be as many as promised.  They would nonchalantly mention that customers would come to the door and want some so they would just sell them.  The guy who picked them up had to drive 2 hours to the city to deliver them and going with half of a load wasn't really worth it but the people in the city were waiting for their eggs and if you want to keep your customers happy, you have to deliver anyway, regardless of your loss.
 

Referring to thing #2.  She said it all and all so true.
 

Referring to thing #3.  The whole brown vs. white thing cracks me up. (No pun intended.)  When I was in school, brown eggs were considered "farmer eggs" meaning something that only farmers ate because they couldn't afford white eggs.  White eggs were better for you, better quality, just better all around.  Then suddenly, brown eggs made their appearance and were not very successful so the new info. that was put out about them was about how brown eggs are actually much higher in everything good and much lower in everything bad.  (It was later, just a few years ago, admitted to the press that this was misinformation purposely put to the public in order to promote a flailing brown egg industry).  And of course, all of us sheeple (yes, my family included) rushed to the store to buy.  So much so, that when hubby and I bought our first laying hens we also wanted only brown eggs, too and so did our customers.  Until Easter!!  Suddenly, people thought that all of our brown-laying hens could lay white eggs for 1 or 2 weeks leading up to Easter and I guess they thought that our hens would then revert back.  They were very upset that they couldn't get white eggs for 1 week a year!

Referring to thing #4.  Amen!!  Ain't that the truth!!!

Referring to thing #5.  Oh my goodness!!  So funny!!  Exactly why we don't tell people that our chickens are kept in the barn and not running around outside.  Perception is usually everything and reality doesn't matter.
 

Referring to the last thing.  Years ago, some city people here built their houses on acreages then complained about all of the things that she mentioned, especially the smell.  They tried to officially shut the farmers (and I mean ALL farmers, near and far) down by taking them to court.  The courts unbelievably ruled in the farmers' favor and the verdict was final... shut up or move out.  Farms were there first and you chose to move in...too bad.  Isn't that why the people moved there in the first place - for the mooing cows, bleating lambs, cock-a-doodle-dooing roosters, clucking hens, the beautiful scenic panarama?

http://dissenttheblog.blogspot.ca/2011/04/and-bleat-goes-on.html

Who can resist that 'bleating' smile...

www.theanimalzone.com

...or this sweet, pampered calf?!

http://gallery.xemanhdep.com/2009/06/18-beautiful-fields-photos/

No wonder so many people want a slice of the country!

Just in case you think that I'm being too harsh...I spent 25 years growing up in the city and 24.5 years on the farm so far so I kind of see both sides fairly evenly.  But trying to cajole, intimidate, threaten or whatever farmers, market gardeners, kids growing and selling farm produce into lowering their prices or giving their products away for free would be akin to me going to my lawyer, dentist, orthodontist, eye doctor, Walmart, grocery store, taxi driver, city bus, etc., etc., etc., and asking them to give their services/products to me for very cheap or better still, free.  That would be great, absolutely fabulous!!!  After putting braces on 4 kids so far and only 2 more to go at a cost that started out at $4,000 per child but rose to $6,000 per child and will likely be $7,000 and $8,000 for the next 2 kids, I would love it if my orthodontist would give her services for oh...maybe like $500 or even free!!!Think it might happen?

91-year-old Canner, Henrietta Truh

Getting into the Business of Canning

At the age of 83, Henri Truh had a commercial kitchen installed in her home so she could can large quantities of vegetables and fruits for her Tru-d-lites business.

by Donna Palmlund

Henrietta (Henri) Truh sells her canned vegetables at two farmers markets a week during July-September.The De Smet Farmers Market can be found just off the intersection of US Highway 14 and South Dakota Highway 25 on Thursday afternoons from early July through the end of September. That’s where ninety-one-year-old Henrietta (Henri) Truh can be found with her tables of canned foods at the back of her Ford Explorer.
    On Wednesdays, she loads up the tables and jars of canned produce and heads the Explorer toward Salem Farmers Market, about 46 miles away from her home in .  Both of the small markets are about 30 miles in the opposite directions of her home in Carthage.
    She is well known in this part of South Dakota for her canning and baking skills and has become a perennial favorite of customers at the farmers markets. In turn, she likes dealing with the local customers as well as the pheasant hunters and tourists traveling through the area.
    “You sure get to meet a lot of nice people,” she said.  

Canning becomes a business

Henri has canned produce for more than eight decades, first learning to do so at age ten or eleven under her mother’s supervision. She took over the family canning responsibilities after her mother had a new baby.
As a child, Henri also milked cows, worked in the fields, did housework, and helped look after her younger sister. She had to leave school when her was needed even more at home by the time she had completed the eighth grade at age 12.
“I didn’t know what the word play meant,” she said.
Six years later, she was able to reenter high school and finish her education. One of her  freshman classes was home economics, which required a series of lessons about canning. She recalls going home from school and telling her mother that she had just “learned” how to can tomatoes, which brought both of them to laughter. Henri already knew her way around the kitchen through years of experience.
At age 83, Henri decided she wanted to have a commercial kitchen installed, so a new room was planned and built as a separate addition to her existing house. The new kitchen included five large sinks, a large refrigerator, a restaurant-sized stove with twin ovens, and adequate shelving for storing pots, utensils, canning equipment and jars of finished products. A large work table was special-built for her by the Glendale Hutterite Colony in Frankfort, S.D.
She was asked why she would invest in such equipment, “Everybody’s got to have a hobby,” she replied.Henri Truh's canning hobby turned into a business after she had a commercial kitchen built onto her home at age 83. Among the 900-plus jars canned this season, at age 91, under her own "Tru-d-ites" label were a variety of vegetables and her famous dill pickles stuffed with hot peppers.
Henri’s hobby became a business, which she named Tru-d-lites, a play on her last name. Her kitchen quickly got busy. She says the business took off a lot more than she expected it to do.
“People are ready for home-made products, whether they are canned, baked or sewn,” she said.
Like all commercial kitchens in South Dakota, Henri’s kitchen is inspected twice annually. Commercial kitchens have to meet state standards for sanitation and safety regulations to keep their licenses.
The only problem Henri now sees with her kitchen is its size. She wishes it was bigger, and she has advice for anyone thinking of adding a commercial kitchen.
“Build it twice as big as you think you are going to need. ”

Specializing in pickles

Canning vegetables and fruits may be routine to Henri, but she excels in pickles and makes several different kinds. In 2011, she canned more than 900 jars of dill pickles alone. One of her specialties, and a favorite with local customers and tourists alike, is dill pickles stuffed with hot peppers.
There isn’t much she doesn’t can. In addition to pickles and her home-made sauerkraut, she puts up seasonal produce as it become available – cauliflower, pickled garlic, peppers, pickled beets, eggplant and many other vegetables, along with fruits and her uniquely flavored jams and jellies.
Some of the produce she uses for Tru-d-lites products comes from her son’s big garden. However, she buys most of the raw produce from the Pearl Creek Hutterite Colony, located near Iroquois, S.D.
“They have good stuff,” she said.
Henri offers customized canning for customers who bring in their own produce, often with their own favorite recipes for her to use. She will accommodate the customer accordingly.
“If I can’t find a recipe, “she said, “I make up one of my own. Recipes are only guidelines.”
Henri is also known for her baked goods. She fills custom orders every week for about a dozen pies, many cookies and often for apple kutchen – a German coffee cake that is the official state dessert of South Dakota. Although her baking is by special order, she usually takes a few goodies along to the markets. 
In addition to all the cooking she does, she also uses another of the life-long skills she learned as a child. She embroiders tea towels depicting Laura Ingalls Wilder themes.
Her tea towels are sold in the gift shop of the Laura Ingalls Wilder Pageant Society, which was formed to preserve Laura’s legacy. The annual Pageant is held three weekends in July in De Smet, which has several of the landmarks and preserved buildings mentioned in Wilder’s books and on the “Little House on the Prairie” television series.

Adding life to years, years to life

Henri attributes her longevity to the fact that she makes all of her meals from scratch.
“I’ve stayed on this earth so long because I’ve never made a meal from a box – don’t know how,” she said.
This busy lady shows no signs of slowing down. She loves to can and bake, and she plans to keep doing both for as long as possible.
“It’s not work when you are doing something people appreciate,” she explained.


~ Donna Palmlund is a staff writer/photographer for The De Smet News in De Smet, S.D., in which much of this article about Henri Truh first appeared. Thanks to Donna for expanding on her original article and to Dale Blegen, publisher/owner of The De Smet News, for permitting us to share Donna’s photos and information with FMT readers.

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Well, if that don't inspire ya, I don't know what will!!!!

Chicken Pot Pie Recipe

This is one of our all-time favorites, Chicken Pot Pie.  In our family, every recipe gets a rating out of 8 - 8 members in the family and how many like it.   This gets a 7/8 as one son doesn't like different foods put together in casserole-style dishes or main course pies but that just means more for the rest of us!  I ususally give him the same ingred. separately on a plate. 

RECIPE

Preheat oven to 400 d. Fa.

• 1 can of Cream of Chicken Soup (or homemade recipe made thicker.)
• 1 cup of cooked, chopped chicken,
• 1 cup of potatoes, diced (I use uncooked but it doesn't matter),
• 1/2 cup of diced carrots, (                        "                             ),
• 1/2 cup of diced onions,  (can be fried or raw)
• 1/2 cup of kernel corn,
• 1/2 cup of peas.

Mix all ingred. together.  Cook empty bottom pie shell at 400 d. Fa. for 7-10 mins.  Add mixture and cover with uncooked pie shell.  Bake at 400 d. Fa. for 15 mins. then lower oven to 300 d. Fa. and continue baking for 45 mins. 

Note*  I found that a total of 4 cups of ingred. worked fine.  You can add more chicken, fewer vegetables or any combination of different veggies.  I've used celery, broccoli, cauliflower, turnip, cabbage, green and yellow beans, brussel sprouts (not all at once, of course!) and it turns out fine.  Just a matter of personal preference. 

Feeding Wilbur the Pig Table Scraps

Wilbur, get out of the trough!  Then we could feed you this...

...nummy supper!

First, let's have a back scratch.

Now, this is called anticipation!

At last!  Dig in, Wilbur.  Enjoy!!





Stacking Wood

My 2 younger sons just love to stack the wood on the front porch - NOT!!  They've been fighting over who does what.  One likes to take the wood off the hay wagon and dump it onto the porch but not actually stack it because he figures that he can't do it well enough - he's not a details guy, at least not for stacking wood.  The other would rather take his time and stack it just so, thereby driving the first one crazy with his pickiness and each one thinks that the other is doing less work.  To me, their differences seem like a match made in heaven - one empties the wagon first and the other one stacks later.  That way, they're not getting in each other's way, holding each other up and the stacker can be as fussy as he likes.  Besides, fussy stacking is good.  Last year, the stacking wasn't done as well and the pile fell over and then it will roll everywhere.

'Wagon unloader' taking a photo of 'fussy stacker' who seems to be debating where the next piece of wood will fit. 

It helps to have big sister, home from university and full of enthusiasm.  'Miss Enthusiasm' knows that she doesn't have to do this very often since she's seldom home at this time of year.

 I'm surprised at how much wood we've used already this year and it's been a very mild year with very little snow compared to most years.  You can see the new, freshly cut wood going up and over the older wood.  We only cut up fallen trees or cut down dead trees.

Cementing the Manger

The manger before.  The cement was too low for the cattle and they had to kneel to eat. 

I'd never seen this kind of cement mixer before that hooked onto the back of the tractor.  It's a lot smaller than a big cement truck and can therefore fit into smaller places than a big truck but doesn't require the manual labor than a small electric one does. 

Gravel and cement powder...

...mixed with water (this trough was set up only for making cement because if it was left out, the cattle would break the hose and the hose would freeze)...

...and mixed at this speed...

...and poured over old, broken pieces of cement removed from the barn...

...will cover all of the above sand on both sides of the middle walkway...

...to make a smooth manger like this!  A lot of work but worth it and way cheaper than hiring in professionals.

New Railings for the Manger

Weeks ago before all the cement work started and before the really cold weather hit and while there were no cattle in the barn, my son took the old headrails out of the barn manger and welded new ones.  Headrails are the bars that the cattle put their heads through into the manger to eat and they keep the feed in the manger and the cattle out unless you have an old, run down barn like ours and the bars are completely gone or very loose.  When the calves would first arrive at the farm or when it was needling time or any situation that got them riled up, they would be up and over the bars and into the manger.  Somehow, it was easy for them to jump into the manger and difficult to get out.  The new ones are solid, much higher and by keeping the cattle out, they help to keep the feed clean (cows pooping in the feed isn't the best idea!) and prevents injuries that might occur when jumping the railing.

The above finished bars are also called 'slant bars'.

Above is a metal band saw for cutting the pipes for the bars.

 Both the railing on the right and the railing on the left were just newly done but the railing on the right was made from steel that had sat around for a year and had lost its oily film that most new steel comes with.  The pipes will then form a light layer of rust that is easy to paint over.  The pipes on the left will have to wait until next year to be painted (until the oil is gone) unless we want to use some sort of chemical solvent to remove the oily film right away.  I'm not very keen to do that in a barn that either has cattle in it now or soon would.  Waiting a year, though, will mean a little extra work as there will be lots of manure on the rails that will have to be pressure washed to get them clean before painting.  The paint color is John Deere Green but I'm not sure why we had it sitting around as we certainly cannot afford John Deere equipment.  Oh well, it's as close to John Deere as we'll ever get!

The equipment safely sequestered from the new cattle that had just arrived that day.  We had hoped to wait to buy more calves until after the barn work was completed but DH was worried that prices would rise in Dec. so we got them anyway.

Coolest Chicken Coop Ever!

http://www.ytmag.com/cgi-bin/viewit.cgi?bd=ttalk&th=1211742


My son found this on www.ytmag.com .  I thought it was pretty ingenious and a great way to repurpose!

My Current Food Storage

Continued from here

It's taken quite a while to get this much extra food stored after getting completely rid of all of our original food storage.  This house isn't the smallest house overall that we've lived in but there just isn't much for storage of any kind.  No front door closet, no back door closet, no closet on the main floor at all and only 2 closets in 4 bedrooms upstairs. 

This is a little space that I managed to find in the kitchen.  The bottom and top cupboards have pots and pans and misc. stuff that I really have nowhere else to put.  Even with these cupboards, we had to add shelves as there were very few. 

This cupboard contains veggies (kernel corn, creamed corn, carrots, peas, green and yellow beans, mixed veggies), cherry pie filling, relish, beef and chicken soup powder, pork and beans, lots of different soups, tin foil etc., teas and a bit of coffee.

I'm amazed when I look at this cupboard at how much of it could be homemade.  I like canned soup but I really like homemade soup more.  It's a lot more work but worth it.  Home grown and home canned veggies, homemade relish and pork and beans - I'm amazed at how different this cupboard would look filled with all of those items.

These shelves are in the new laundry room (anywhere you can get space!) that we built into the garage and were taken from the original laundry room.  That room was in the front corner of the house, getting the wind from 2 different directions and, having no insulation and no heat, was very cold.  The hydro was inside the room instead of inside the walls, as was the plumbing.  I have no idea how the washer pipes didn't freeze. 

I had put my extra food storage in the back of an upstairs closet but it was super hot in summer and freezing in winter so the new laundry room makes more sense as it is heated.  It isn't finished but it is heated!

I see lots more things on these shelves that could be homegrown, homemade or home canned.  I do freeze some of these things but it would be nice to see these shelves filled with canning jars.  In the bottom photo, you can see the dreaded pineapple - yes, always with us!

My Christmas Wish List includes a pressure cooker, a dehydrator, a zoom lense for my camera.......!