We have been busy. I live in south east North Carolina, and we don’t always get four seasons. I am not complaining, just saying is all. This can be a blessing, like if you want to go to the beach in April, or wear shorts, or do your yard work in a bathing suit. But it was plumb warm all January, then we had two weeks of mild winter, and now it is Summer…where did Spring go? This weekend, I did my gardening in my swimwear. We had those two weeks of winter, right after the Almanac told us that it was safe to plant our tomatoes and peppers, which happened to be destroyed. Okay so I am a tad compliany. I replanted radishes this morning because our row was comprised by evil bunnies. I also was able to get my table top herbs planted today… Hopefully soon they will be growing and ready to snip for seasoning or to feed to the chickens.
Birds wandering the forest floor.
The butts or heels of the bread loaf and locally grown fresh herbs for the chicks.
In other news, the pigs have spent two months in there woods paddock. We moved them last week to the second paddock. Two small pigs have clear so much space. Last year the brush in this wooded area (we borrow from a friend) was so thick, our head rooster, Pete, was captured by a coyote, right at the edge and we could not see the coyote until it was in the light of the yard.
Now, with a little land management and the pigs clearing most of the under brush and eating the stems of the little volunteer trees, it is a forest once again. A true forest with tall pines and a beautiful forest floor.
The pigs are so happy. And truly that was our goal, happy and healthy fat pigs.
I was able to get my hands on some great collards. I like to make them once every couple of months as a treat for Jared. I have a recipe I would like to share. I use a crock pot for mine.
You will need:
8 cups of water
1 bunch of collards
2 tablespoons of paprika
1 tablespoon of sea salt
3 tablespoons of raw honey
1 ham hock
1/2 white onion
I turn the crock pot on high. I thoroughly wash the collards in cold water in the sink. I add the water to the pot. I salt the water and whisk it together. A ham hock is placed in the center and I drizzle the honey over it. Then I layer the leaves and paprika until full. Add the onion in huge pieces. I leave it to cook for about twelve hours.
It doesn’t do you be collards justice, this picture. But they are so good.
Well, we are officially a farm with a tax id and everything. We joined homegrown by hero’s also. We have a plan to grow pasture raised chickens, and sell at the farmer market this summer. We will start raising forest raised pork in the fall. We plan on being a meat farm. We might attempt growing Shiitake mushrooms this fall also.
Homeschool has been going well. We have about fifty more days of school to complete. And since we are year round we should be finishing up in July. We had joined a homeschool group. And the kids have been getting a chance to volunteer and serve through this group.
The crud came through our house this past two weeks. First Wyatt was so sick. Then Gray got it. Then my husband was sick. I thought it skipped me since it was clear and gone for two or three days. But I was not so lucky. I was so sick for about four days. It was terrible! We are all well now! Thank God!
Here are some more pictures from our two weeks of Spring we did receive.
Hoping that there is lots more excitement from our little family farm to come. This week we are ordering our Cornish hens (meat birds) and there should be lots more pictures and stories.
Please put your shoes on and go outside,