Counting Blessings, Cutting Loses, Culling Critters

A respite from the heat, but still no rain. We surveyed our fenced land for grazing and have come to the sad conclusion that our intention last year to grow the herd will not be achieved in the near future.

Seemed like the right thing to do, growing the herd, considering food inflation and especially high meat prices, and the fact that Hubby is here full-time now, and that more bartering/trading could be in the foreseeable future. But, the parched land screams otherwise.

Between the steeply rising cost of feed and the meager forage available, and no guarantees the stranglehold of the weather terrorists will let up any time soon, we come to some difficult decisions.

We will wait another year to freshen the goats, drastically reduce the number of sheep, and breed back only one sow. We will maintain the poultry flock as-is for the most part, but had hoped to add ducks once again to the mix. No rain means fewer bugs means more supplemental feed. So that plan is not looking too good now either.

Planned building projects are also getting postponed. A ‘milking parlor’ was on the list, some much-needed repairs to the deck, rebuilding the greenhouse, a field shelter for the herd, and on and on, plans are easy, implementation, not so much!

We are blessed with an already achieved minimalism: Living seasonally, frugally, well-acquainted with the boom-bust cycles of our overlords and still small enough to be flexible, and with enough local support to know we’ve got each other.

Our most crucial long-term goal remains: Growing our own feed—perennials as well as annuals.

We hear the word ‘sustainable’ repeated multiple times a day these days, but there’s rarely anything truly sustainable being suggested.

It’s 99% hype and green washing. But actual sustainability does exist, and the more self-reliant we can be, the closer we are to achieving it.

How do we measure up?

And it’s not like there’s not plenty for us still to do and learn here, even with squeezing the belt tighter.

I’m still very interested in herbalism, especially as it pertains to our local environment. The best things in life are free, or nearly so, no?!

And while I do appreciate the allure of the consumer life, I’m far more fascinated by the natural world all around me. It’s always a matter of slowing down, observing ever more closely, teasing out the potential of all that is all around me, and some of that certainly means our local community, but that doesn’t just mean the people.

I’d love to learn more wild crafts, as well as more fine art tuning; more science, and more speculation; and much, much more about where and how these endeavors mesh.

There is a different brand of “More!”, isn’t there, than the furious Billy Idol sang about?

Or, maybe it’s all the same, in the midnight hour?

Homestead Happenings

Time to wine!

It’s hot. It’s dry. It’s miserable. Every day we enter the garden and the orchard knowing we’ll find something else dead.

First it was the tomatoes, then the salad cucumbers and cantaloupe, now it looks like even the tomatillos are giving up before ever producing well. The squashes are all struggling and the peppers and figs are mostly stalled.

I wish that meant it was time to rest on our laurels and have some long, slow and sweet indoor days of movie marathons and Kombucha cocktails.

But no such luck, because it’s time for making wine!

Our painstakingly cultivated Muscadine grapes are not doing well, we expect a minimal harvest, at best.

But, the native Mustang grapes are a lot tougher, apparently.

So, fortunately! We’re still able to make some wine and jam.

Did I mention it’s really F’ing HOT? And dry?

I’d whine a lot more, except I keep going back to the miracle of all the critters and plants who can take it so much better than we can. Though, I know they are struggling too, and are just less whiney than I am.

And just for those keeping track, the ‘chemtrails’ have not abated.

Forbidden Cheeses: Little Turd & Wetnurse Breast

I ran out of attention span last post before I got to talking about cheese. Now that we have three mamas in milk I’ll be having a ball experimenting with new cheeses, which along with kombucha experimenting, is my favorite homesteady sort of thing to do.

Gardening and cooking being not far behind, to be sure!

Aged chèvre (goat cheese) in the French tradition is made of the highest craft and care, even when they are whimsically-named, like Crottin (Little Turd) and Sein de NouNou (Wetnurse breast).

But here in the U.S., Land of the FreeTM, Velveeta is ‘safe’ for consumers and aged goat cheeses, ideal for homestead creation, are completely illegal.

Because they care so very much, right?

“Chèvre evolved in frugal farming households of the sort that continue to make it today. It is a cheese that’s very economical, in both time and ingredients; made on the family farm, where there are many chores to take care of and livestock to feed, a cheese that didn’t need much attention or many costly ingredients fit right in.”

That is in Central France and other locations where it’s not illegal to sell. These are cheeses that require few inputs and no regular purchases—you don’t need a cheese press, or any expensive cultures, or even rennet. Fig sap (or other coagulants like nettles) can easily be substituted for rennet as only a few drops are used to set a gallon of milk.

These are also cheeses suitable to make in warm climates, similar to the more well-known goat cheeses like Feta or a fresh goat cheese. What makes the aged chèvre so unique is that it can only be made with raw milk. You may find hard raw milk cheeses in your grocery store or farmer’s market, like Gouda or Cheddar, these are pressed cheeses aged over two months, which are legal to sell with all the proper licensing. (I have NO interest in that!)

Feta, aged in salted whey for 2 weeks, some still soaking for a sharper flavor and others now drying for packaging in Foodsaver bags for longer storage.

These illegal aged goat cheeses sit at room temperature for about four days.

Imagine the horror the germophobes have with that!

You most certainly can’t do that with pasteurized milk. These cheeses were invented before pasteurization and before refrigeration and aged for a month or two in caves.

Mine will be aged in Tupperware bins inside a small beverage fridge I use for aging cheeses. (I would prefer not to use plastics at all, but they work just fine and I don’t have other options at the moment.).

I use natural cultures, not store-bought or freeze-dried, developed from previous cheeses, and stored in the freezer. Once the cheeses develop their fungal coat after a couple of weeks, they will be wrapped and aged for about a month.

Traditionally wrapping for these cheeses include leaves, like grape and fig, and even hornet’s nests. A few will also be coated with ash, instead of wrapping, like the traditional Sein de NouNou.

It is positively amazing how differently the cheeses will taste based on just a few variables in the process!

“Relatively unknown in North America, this class of cheeses includes some of France’s most famous fromages: ash-coated and pyramid-shaped Valencay; Sainte Maure—pierced with a blade of straw (the industrial version of Sainte Maure features plastic straws!); and small, moldy Crottin are all aged chèvre cheeses. Perhaps the only well-known North American aged chèvre is Humboldt Fog, a creamy, ash-ripened goats’ milk cheese from Humboldt County, California.”

(I’ve not looked into why or how the Humboldt Fog is legal to mass produce and sell. I plan to dig into that, but my initial guess is they’ve been able to either find a way to use pasteurized goat milk or they have a state-of-the-art affinage ‘cave’ where they can age it over two months without losing the creamy texture.)

“Goats are a belligerent species that have rejected the rigorous production regime thrust upon their bovine cousins. Unlike cows, who contentedly chew their cud in confinement and produce enormous quantities of milk year-round, goats refuse to be cogs in the machine of industrialized dairying.”

On left: Cutting into the last Kensho cheese experiment, aged two months, a washed-rind cheese similar to something between a Muenster and Gouda.
Result: Delicious Success!

A most excellent resource, and the source of the above quotes:

Goats, a belligerent species? HA!
The perfectly adorable non-conformists more like!

The latest and last addition to the herd this year (in the foreground) yet to be named, and already twice the size of our wee Athena (in the background, about 5 days old), formerly Zena, we decided we prefer the former.
Any name suggestions on our newest? We are at a loss so far with this big girl who is sure to be a lifetime keeper! She came out huge and most active and ready to suckle immediately and play within 1 day!

True Sustainability

As the United Nations, Club of Rome, World Health Organization and various other international ‘public-private’ partnerships try to propagandize the world into their vision of “Global Sustainability” there are a number of crucial variables they’ve left out, which localities could capitalize on, if they were made aware of this potential.

For example, did you know there are salt mines all over place in this country? Salt was the basis of our first ‘trade markets’ — long before exotic spices of the Orient — salt was King of the World.

Salt was, well, worth its weight in gold, as the saying goes. Why do we import tea, the ‘native Americans’ might have queried of the mostly British expats settling here? There’s perfectly good tea all around you, can’t you see? And they might have made a few good jokes about that.

But salt? You’re going to import salt, too? What the bleep for?! That’s not even joke-worthy, that’s just a dumb-ass death sentence! You know it’s everywhere around here, right? And the gold y’all so covet, what’s that for, exactly? Y’all are really so very attached to your adornments, eh? Good choices there, give over your salt, so you starve, for gold, so you can pay your taxes. Brilliant system!

Here on the wee homestead we came inspired to see how long and far a road it is to self and community sustainability. We were thinking like most homesteaders, survivalists, etc., are thinking—food, water, energy. Obvious, these are crucial.

But what about the salt? That, along with the water, was the very first thing either robbed, buried, or tainted by the industrialist-minded settlers. Not the ones who came for a better life more aligned with their God and purpose, the ones who came expressly to profiteer for the pay-masters back home.

Long before our water and air were compromised, our people enslaved to the State and our ranges overrun with slave labor, our salt was “buried” by the Global Regulators. There are salt mines and primal (renewable, sub-surface geysers, essentially) water available all over this country.

That was known centuries ago! But go ahead and demonstrate your loyalty to the State, that tricked and enslaved your Great, Great Grandparents and before, by wearing that muzzle of submission and voting for your next tyrant.

Don’t care where your salt comes from? Next you don’t care where your water comes from, or your food comes from, or your energy, or anything else.

Line up, bend over, take your shot.

https://www.onlyinyourstate.com/texas/salt-mine-tx/

Do You Kombucha-cha?

I realize it’s already a thing, considering it’s now a $600 million annual industry, but I thought I didn’t like it.  I couldn’t have been more wrong, I’m happy to say.  I haven’t been this excited about a new thing (for me!) since I started making cheese.

In fact, it’s not at all new, just popularized and mass marketed these days.  Kombucha has an ancient and fascinating history and far more uses than just a really healthy and delicious beverage.  I’m just learning about them all, but I’m keen to incorporate this little miracle into our homestead lifestyle.

Sally Fallon, my favorite cookbook author, believes as I do that, “the craving for both alcohol and soft drinks stems from an ancient collective memory of the kind of lacto-fermented beverages still found in traditional societies.”

And it’s so much more than just a wonderful beverage.

Kombucha’s numerous applications make it a natural component of ‘closed-loop’ systems, in which its waste products can be converted into toxin-free commodities.  Whether as compost or foodstuff, there is some way to turn every by-product of the kombucha brewing process into something useful. The Big Book of Kombucha by Hannah Crum & Alex LaGory

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If you’ve only tried commercial Kombucha you might be like I was and think you don’t like it either.  My home-brewed version taste nothing like the store-bought brands I tried.  And, the first time I tried home-brewing I was doing it all wrong.  I’m so grateful to a friend who gave me another SCOBY and insisted I try it again.  Following the tips and tricks from several great resources, I’m hooked.

A SCOBY (Symbiotic Culture Of Bacteria and Yeast) is kind of like a sourdough starter, shared among friends and self-replicating.

There’s far more information available than the first time I tried home-brewing many years ago.  The key to my new love is the 2nd fermentation bottling with flavors, when the tea becomes carbonated.  Even if you’re not a tea-lover you might be surprised, I think it tastes more like a mild, flavored soda.  Some Kombucha lovers have claimed it helped them kick their cola habit and replace it with something far healthier in every way—for the body, the paycheck, and the environment.

Besides the excellent book mentioned above, these sites are also great resources to help you get started, learn more, or stay addicted.

Cultured Food Life

Cultural Revivalists

 

 

 

 

 

 

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