Tag: raw milk

It’s been quite a long time since an update on the wee homestead projects and activities; it’s hard to know where to start! How about, for consistency sake, I bitch about the weather for a bit, and then move along to better tidings.

Of course the geoengineered chem-filled skies continue, as does our Yo-Yo season (formerly known as winter). We are using the air conditioning now, it’s been 80 degrees for days.

Buttercup is especially sensitive to the YoYo, to the point of regular getting seizures at such times, also lethargic and losing her appetite.

There was of course the lows not long ago in the 20s and I was very concerned for the newly planted citrus. We employed quite the set up of lights and covers and they faired very well, I’m happy to report.

But there has been a bad invasion of these awful beetles, which we’re vacuuming off the ceiling multiple times a day. Not to be confused with the garden-friend, the lovely little lady bugs, NO, these little beasts are really nasty. They infest, as obvious from the photos, and they bite, and as if that’s not enough, they stink.

I don’t like when folks call them lady bugs, they are not at all ladylike, so I try to correct them anytime I hear complaints, which is more often than you might think. The reaction I get is much more open and accepting than when I inform them about the manufactured weather.

It does keep us on our toes, dealing with the Yo-Yo. Lettuce and herbs bolt prematurely quite often, seedlings come up then freeze or wither. We never know from week to week what to expect or how to plan.

I don’t normally have such a fancy setup, but these trays were gifted to me and they’re working quite well germinating some lobelia and snap dragons.

My indoor lights and heating mats make things easier, as does the row cover in the garden, but it is constant juggling. And if I miss a beat, death. Like happened with the Mexican oregano I was so proud of. I forgot about it outside one night when it frosted. Very disappointing considering our long journey of discovery, and how long I babied those few little sprouts, trying to anticipate their every need, carting them inside for warmth, then outside for sun and wind, and just when they were getting their legs, gone. All my fault.

Well, except for the geoengineers, because I wouldn’t be doing this constant refrain if our weather was consistent or predictable or seasonal.

I’ve tried twice since then to sprout the herb again with no luck. I will succeed eventually, of course, we’ve come too far in our quest to fail. The Mexican oregano has a long tale in these parts. Failure is not an option. More on that in the last HH post, if you like. https://kenshohomestead.org/2024/11/14/homestead-happenings-43/

I’d like to say it was the same with the milk quest. Unfortunately, I’m not nearly as confident; I feel failure is probably inevitable and maybe even imminent. For the time being I’m counting my blessings I’ve found another (perhaps temporary) source. Last time I was complaining about the cost, this one is even more expensive at $15/gallon. At that price I’m not going to be experimenting with any new cheeses, that’s for sure. To make cheese at all is not really feasible, except for the most delicious of selections—Camembert. Otherwise the precious commodity goes toward morning coffee, ice cream, and buttermilk for recipes and the extended expiration date.

I’ve been doing continued research on the topic of raw milk and what’s available and in general, where’s the market vibe. I found one young entrepreneur with a private herdshare selling cheese for $25 a pound. (A Herdshare Agreement or a Grade A license from the state are the only ways to sell raw milk in Texas legally.).

With my new herdshare deal I can buy more milk for cheesemaking, if I’m willing to pay $15/gallon. Considering the hard cheeses I typically made were 5 gallons ideally (better for aging in less than optimal conditions), that’s a really expensive cheese.

Certainly what can be made on-site are far better cheeses than can be bought at the store; that’s why I started making cheese in the first place. But still, it’s really hard to justify all that work, and expense, when we can still buy organic cheese for about $8/pound.

I will splurge one time in late spring, if possible, when the grass is thick and so the milk most rich. And we do still have two goats, hopefully pregnant, so there’s a small hope of cheesemaking in my future, if all goes well.

Moving on to the garden, the garlic is going strong and I’ve just got the onions in, 3 big rows of each. The garlic we plant is elephant garlic which does so much better here than any other variety I’ve tried, and I’ve tried lots. These are local for over a decade now and their productivity has yet to disappoint.

The onions are from purchased sets and they normally do well, though some years are a bust, like last year. I also started some from seed under lights, to compare if they are more consistent and adaptable, because the sets have gotten pricey in recent years and it’s irritating to pay good money for possible failure. Onions do not like Yo-Yo weather, but then again, who or what really does?

At least some seem to tolerate it better than others. We’ve got a couple of ‘oyster trees’ that are bringing us regular tasty gifts.

I’ve also tried a couple new things that have been long on my list. There’s the soap that’s just now cured, a bit earlier than I’d read is typical. I’m really pleased with it! It lathers very well and the scent is rather sensuous. My intention was something earthy and erotic, and I think I succeeded.

I got the sensual part down, now I need to up the aesthetic! Trust me, looks are deceiving here, I just need better molds! Never underestimate the power of packaging, eh?

After finishing up slaughter season and chopping up downed trees for a month, Hubby has moved on to a far more desirable and needed project, according to me, our kitchen! Yippie!

We’ve needed new countertops badly for many years, ours have been well-worn in 40 years, especially since we’ve gotten here and the space went from softly used a few times a year, to a daily year-round assault. It’s actually pretty impressive the counters aren’t near dust by now, considering how quickly more modern materials fall apart.

Old, ugly, not square or plumb . . . Good times coming in Hubby’s near future!

New countertops got us on a roll and now we’re planning new light fixtures and maybe even a new paint job. Big ideas, perhaps not backed up by time or commitment.

Those big ideas, I’m full of ‘em! In my mind the kitchen’s already painted and my next project is to paint the table, which I’ve wanted (and once tried) to do for as long as we’ve had it. I can imagine I might have a table with a surface that looked something like this . . .

But I’d be perfectly willing to settle for this . . .

Or this . . .

So, after I repaint the kitchen in the few spare moments between juggling plants in YoYo season, I acquire the skills of an artist, and paint something I can really be proud of . . .

Whenever I’m finally able to manage that, y’all will be the first to know!

In the meantime, here’s where we were at in the last update . . .

Homestead Happenings