Local Harvest Fair

Posted on September 12, 2016 by Just another day on the farm

There was a great local Fall Harvest Fair locally on sunday and it just happened to be on the way to a store I needed to get to in order to pick up 360 pounds of plain white salt for my coming needs..

We stopped by for a visit and I am so glad we did.. it was great fun to be had by all.. great people, wonderful harvests, baking, canning, live music, great events and display’s and a lovely horse parade.

In fact.. Why don’t you come join me here for a bit and come check it out 🙂

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If you were of the age, there was so many great old fashion games for the kids..

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There was great displays but this was one of my favorites, I just loved this homemade toy that makes this little tiny bales, just perfect for puddin! lol

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I loved the Chicken Bingo..  they had a few nice young roosters of different breeds to choose from but it was the Rooster Calling contest that I really got into..

Never seen a rooster calling contest here you go..

I would like to tell you that hubby filmed me.. but nope LOL he was to busy laughing..  there were just a few of us ladies that were brave enough to step up and enjoy the fun.. I really liked the one lady’s the hen that laid a egg 🙂

I am pleased to announce that I won the ladies part of the contest!

On to the Horses, Pony’s, Mules and Oxen..

p1080373The big boys, a full size working team in their very fancy working harness

p1080368A Delightfully well matched pair of black and white Mini’s and just loved that they are being lady driven and love their outfits!

p1080377A wonderful simple but very effective team of standard donkey’s pulling a sweet and simple tradional go to two buggy

p1080379Adored this big three horse hitch in standard full duty heavy horse tack, they are used in the local plowing contests.. I love how they are all listening to the folks behind laughing while getting the job done!

p1080380This lovely team of mules with a tradional wagon was so wonderful, the team are in their go to town pretty hitch but the wagon is so well done right down to the water barrels and so much more that it should have.. great job!

p1080389Sweet little team of the smaller draft type..

p1080391I was thrilled to see a big old set of oxen coming on down the road.. I wish they had been in a hitch but they are just lovely! Everyone loves the horse teams but the truth is that the mules and the oxen were the backbone teams that settled this amazing country!

p1080395Pretty as a picture. they just matched so well, a big boned, but so flashy horse with its side saddle riding lady in full gear! I have only ridden side saddle a few times and I had a heck of time.. (an I was young and flexable)

p1080394These two ladies stole my heart and so they each got their own photos..  I love that these are tough, hardy lady trappers..  they did a great job on their outfits, the detail in the tack was outstanding, from bedrolls to deer sheds to ropes and so much more!Ip1080402This is not a knock in any way to the horse and lady trapper but this one was even more special to me because mules and trappers went together.. so many book I have read that the trappers mules saved their lives.. they tend to have better feet then many horses can, they are tough as nails and have more steady go but they also have a great sense of what they can and can do..

I got a great photo of the ladies laughing and the one of horse with its head turned but I didn’t get a good one of the mule team and then she posed perfectly for me on the way back out of town 🙂

Hope you enjoyed going to the fair with us, have a great day.. and if you want, tell me about your local fairs.. have you ever been in a rooster calling contest!

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Canning Workshop

Posted on September 12, 2016 by Just another day on the farm

I was up bright and early to get the farm chores done so that I could hit the road and get there in lots of time for set-up..  It all went so very well. Love the gear, good shoes, comfey cloths, hair was braided and then rolled up in to a bun, apron an tea towel over the shoulder! Geared up 🙂

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I had a nice full group, there was a bit of room left in the kitchen but not much.. While I look forward to the next one where some of the folks who had tickets missed coming out next time, for the size of the kitchen, I think we were pretty full

I learned that when I need to be talking as much as I did, that 3 batches of jam or jelly is one to many, and I am so! grateful for the help I got from some lovely folks who are regulars on my facebook canning group, they stepped up and gave me a helping hand in the hands on part so that I could keep talking.

14344866_1092659324102930_7875616549986595314_n                         (this photo is credited to the Deep Food Hub, not one of my own)

Everyone got to take home their jams, I had to laugh because I am positive that the Kiwi turned out very thick and that the berry turned out thin, but its hard to be as careful as normal while talking, listening and answering questions..

None the less, they should taste great.. I was so very impressed wit the folks that came out to this.. they kept me hopping on the questions, I loved that.. it was such a positive and spread out group.. we had folks that had canning knowledge but it was older and needed updating, we had total newbies that have never canned at all, and we had hard core waterbath folks that wanted to safely move over to pressure canning and we even had a few that are pressure canning that wanted how to tweek this an that to get better results.

I could never have planned for so many things to be covered that the questions brought out..  and I truly felt that everyone had the chance if they wanted to do so to make sure they were heard and ask anything related.

I  have gotten a number of positive feedbacks since.. which just made my day!

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Lettuce in Labrador- A study in history

Posted on September 11, 2016 by Just another day on the farm

This is a outstanding article and I am not going to copy it onto the blog, its well worth the time to head over to their site and read it in full

http://canadashistory.ca/Magazine/Online-Extension/Articles/Lettuce-Labrador

But I will pull out a few tidbits..

The Moravian Brethren, also known as Unitas Fratrum (Unity of Brethren), established their first permanent mission post in Nain in 1771, approximately 240 kilometres north of Sandwich Bay. The Moravian mandate was to Christianize the Inuit, but also to trade for whalebone, furs, fish, and seal products. The mission garden was characteristic of even Moravian station in Labrador, producing root crop staples for winter consumption and employing many limit workers. According to the Moravian diaries, Nain was chosen for a mission site because the land was even and had “a good soil for grass and garden stuff or other produce. An account of the newly established Nain mission, written in 1773 by a Moravian visitor to the mission, mentions that “they have a small sandy garden and they raise sallads in tolerable perfection. By the end of the nineteenth century mission gardens had become extensive operations, painstakingly fenced for protection from the wind, fertilized with fish offal, and utilizing raised beds and cold frames to nurture the harvest.

And one more..

Cartwright lived in the Sandwich Bay region for the remainder of his years in Labrador, until 1786, with continued gardening efforts. In April 1776 he “sowed some mustard, cresses, and onions in a tub, and hung it up in the kitchen.” Three weeks later, however, “the seeds I sowed in a box … were dead by giving them two [sic] much heal. I sowed some radishes and mustards afresh.” Cartwright dug a new garden, which was surrounded by a Fence, sowing radishes, onions, carrots, spinach, cresses, and “early Charlton-pease,” as well as “some French beans, Indian corn, barley, oats, and some wheat of Quebec growth.” He also “had some wheat, rye, barley and oats sown in different spots about Muddy Bay and Dykes River.”

In July 1777 Cartwright tried cucumbers for the first time: “pease are in bloom, and the cucumbers appear strong,” but the season, as ever, was not without its challenges, for the autumn high tides “flowed over the greatest part of my little garden, and destroyed many fine cauliflowers and cabbages.” His 1778 garden was surrounded by a wattle fence, and contained mustard, cresses, radish, onion, cabbage, and cauliflower, all mulched with kelp. The kelp, however, bred worms, which in turn devoured the seeds, forcing Cartwright to sow the seeds again. This time he also added cucumber seeds “under glasses

I love reading things that just show that what is sometimes considered new is in fact old again.. its just that we can share our information so much faster these days.. and Ah, Microclimates.. you rock! in so many ways..

The old garden drills are still visible alongside long-abandoned homesteads in southern Labrador. Now grown over by grasses, these rows of raised soil lie nestled in dips and on southern facing slopes, valuable microclimates in an ecosystem determined by the Labrador current

 

 

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Putting out my Shingle- Farmgal for Hire

Posted on September 9, 2016 by Just another day on the farm

Hi Folks

Well if you come to the site itself, you might have noticed a new page went up, but as most of the folks that read get it in a lot of different formats, it needed to go out as a post too.

This post has been a long time coming, I have been asked to speak at a number of events, I have done “free” presentations in a community service way for five plus years locally now. and I had heard over and over again.. you need to take this “to the next level”

I didn’t, for a few reason’s, the first is the farm keeps me busy! Second the blog is my main creative outlet and its works so well, when I have time and I can write and share, when I am crazy busy, I can miss a day and life goes on, and third, well third is a little more raw and honest, I was not 100 percent sure that I was able to speak to larger crowds. I am ok with smaller groups but a full room. hmm  and fourth, I have no formal speaking training.

None the less, my friends and my fellow local garden, homesteading and Permaculture friends would not let this go! and so I accepted a small paid hour-long speaking event in 2015, and I was nerve racked, right until my third breath and then the information just flowed from me..  the information was great, the folks were great but when hubby said.. well, I went, great and I learned what I need to be better for next time. I had winged it just a bit too much for my own liking..

Then came 2016 and it expanded my speaking and hands on events even more, I did longer talks, shorter talks, I MC’d an event with other speakers, I worked with two outstanding ladies to put on our own event (sharing the risks, work and rewards) with them.. they were a pleasure to work with! and I have been hired by local community groups to teach hands on training at their events.

One of the things that held me back is that when folks would talk to me, they would ask for more time or more regular classes then I can offer.. A single day here and there, I can figure out, regular weekly classes.. not so much! What I did not expect was that when I explained what I could do, instead of assuming that if I could not offer what they were asking of me, that it would just be worked out!

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2016 has been a huge learning curve and one that I am sure will not be ending any time soon, I will continue to get better and work towards that goal. I have already had folks talking to me about idea’s and plans for events in 2017

So I have decided that its time to bring this out into the mainstream a hang a shingle out here on my blog to let folks know that I am willing to look at doing a limited (very limited) amount of speaking and or hands on teaching classes in the future.

I will consider doing speaking events in regards to Food Preservation

  • Canning
  • Drying
  • Fermenting
  • Charcuterie

I have also been booked to teach hands on class’s in regards to

  • Water Bath Canning
  • Pressure Canning
  • Food Dehydration
  • Fermentation
  • Basic Bread Making Skills
  • Sour Dough Bread Making.

I can also be hired for a small kitchen parties.. work one on one with me, or get a group of friends together 3 to 6 and tell me what you want to learn, and I will do my best to make it happen.

With my mom coming to live on the farm in 2017, it means that I will have more flexibility and freedom both because we will have two vehicles instead of just the one and because it means I can leave the farm and know that someone is here on it, the hounds will be let in and out, the critters will be checked on etc.

For more information please leave a comment here.  All comments are moderated, so it all info will remain private, please include your name, what you are looking for and a way to contact you.. email or phone.

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Workshop Jam’s or Jelly Recipes 2016

Posted on September 9, 2016 by Just another day on the farm

These Recipes come out the Bernardin Complete Book of Home Preserving.

I am not going into the details of how to water bath can these jams and jellies because this post goes with the hands on training and ideally you will buy this book for yourself.

Berry Jam with Powdered Pectin

  • 5 cups of crushed berries in our case, we are using mixed berries
  • 1 package of pectin
  • 7 cups of sugar

Makes seven 80z jars

Kiwi Jam (I removed the booze)- o my, this one got rebatched and I think will end up very thick indeed.

  • 2 cups of crushed peeled Kiwifruit
  • 2/3rds cup of unsweetened pineapple juice
  • 1/3rd cup lime juice
  • 1 package of Pectin
  • 3 cups of sugar

makes 4 8oz jars

Apple Jelly-did not have time to make, I am so sorry, will do a detailed jell post coming soon

  • 5 cups of apple juice
  • one package of pectin
  • 7 cups of sugar

Makes Seven 80z Jars

I hope everyone has a great time and enjoy’s their jam or jelly.

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Sept Harvest Challenge – LOL Water..

Posted on September 8, 2016 by Just another day on the farm

No really, it started raining last night and it rained all night and while I get lighter drizzle, but the rain is to stay on and off all day and rain all evening and into the night..

So yes, today.. the harvest is H20.. amazing, awesome.. life giving Water!

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Its aweseome, the land needs it, the well needs it, the pond needs it but its hot and soppy.. its not seed saving weather, or harvest weather, and its so hot and muggy that the idea of canning today is enough to make me cry uncle..

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Thankfully, I had finished up the carrots already.. a years supply put up into the pantry..

Made a awesome Carrot Soup.. I love soups like these.. I put on a white broth, added carrots, added a diced onion, a diced garlic clove, salt, pepper and cooked till soft, then I blended it.. and added a tiny pat of butter in the middle to melt and stir in at the end in the bowl.. Love simple soups.. love a thick stick to ribs smooth soup..

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Sept Harvest Challenge- Staghorn Sumac

Posted on September 7, 2016 by Just another day on the farm

I do chuckle a bit when I see ground sumac in the bulk barn for sale, in our local area, this is a plant that is found on field edges of the farmers fields and allow the ridges by river and creeks. its a forage plant for me only at this time, I have not yet dug out and transplanted a few plants into the food forest.

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Most of ours are now getting past the prime and we have had some washing out due to two bouts of very heavy rains but they are still looking good an are reasonable for collection. I do not need to do much this year as I still have a good amount from last year in storage. if you want to add some of this to your pantry.. just have a drive in the fall in the Ottawa area and look for the amazing color change and or in the summer for the red flowers they tend to clump spread.

http://www.motherearthliving.com/health-and-wellness/natural-healing-snack-on-sumac-berries.aspx

Taken from the above site, and they have more pages to read so use their link to read more.

Cooks from many countries, including Turkey, Italy, and Israel, have revered sumac berries (Rhus spp.) for more than a thousand years. And yet, the fruits are hardly something to make a meal or snack of; they are smaller than gooseberries, contain almost as much pit as fruit, and have very little fragrance. They aren’t even sweet! What sumac berries do have going for them is a brilliant brick-to purple-burgundy color, a tart and tangy taste, and a bushel full of therapeutic applications.

Soothing medicine

Sumac leaves and berries are classified as astringent and cooling. Certain Native American and Canadian Indian tribes used sumac to treat bladder, digestive, reproductive, and respiratory ailments; infections; injuries; stomachaches; arrow wounds; and more. The Chippewa Indians of North America made a decoction of sumac flowers to treat gas, indigestion, and other digestive upsets. The Iroquois used sumac as a laxative, diuretic, expectorant, liver aid, and in countless other applications. The powdered bark and dried berries were allegedly combined with tobacco and smoked during peace pipe ceremonies. The inner bark was also used to treat hemorrhoids.

Early pioneers used the berries to reduce fevers, and they steeped and strained the berries and thickened the mixture with honey to yield a soothing cough syrup. Some transformed the berries into wine. Others used the root to produce an emetic tea (to induce vomiting), the bark to make dye, and the leaves to relieve symptoms of asthma.

Sumac berries contain malic acid, which possess antifungal properties and putative anti-fibromyalgic activity; tannic acid, which is present in tea and wine and is known for its astringent activity; and gallic acid, a white crystalline compound used in dyes, in photography, and in ink and paper manufacture.

The vinegar tree

Prior to the importation of lemons in Europe, the ancient Romans allegedly relied on sumac berries for a sour taste. Throughout the Middle East, even today, many people use sumac as a seasoning and the primary souring agent in cooking or as a decorative garnish at the table. The berries are dried, lightly dry-roasted, ground to a powder, and sifted to remove the hard, inedible seeds and soft, downy fuzz. Fresh berries are soaked in water for fifteen to twenty minutes, or entire seed/berry heads (with attached fuzz) are pounded in water, then drained and squeezed through cheesecloth to extract their ruby juices and antioxidants. The powder keeps—far longer than lemons—-at room temperature; the juice may be refrigerated or frozen. A squeeze of sumac juice can replace lemon in your favorite recipes, particularly if you suffer from citrus allergies.

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Sept Harvest Challenge- Crab Apples

Posted on September 6, 2016 by Just another day on the farm

So I did not get this post up last night, the day just ran away with me.. I was busy in the morning with chores and yard stuff, I slipped off the farm and had a amazing girls visit with a friend.. it was awesome but the time just flew by!

And when I got home, I came home into a bit of a Need help Now on the farm.. that just got finished in time for us to be about ten min late for our evening of Gaming.. Once a week, we let our inner Geeks out and we live roll play over skype and by the time that closed down. I was like BED! Sleep as the alarm would be going off in just over 5 hours.

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So yesterday’s harvest was crab apples for crab apple jelly..  These apples were good size for this year but they are certainly farm apples and not perfect ones like the store 🙂

The livestock are very happy to be the clean up crew on the rest of the apples

I made the most basic crabapple jelly, I just followed the one on the certo box for one batch but the second batch is a more interesting mix and one that will get its own post.

Its apple season folks.. Are you going to put up crab apples, did you have a good year with apples, my main apple tree’s did produce ok, small, tart but yummy but my wild forage will be even better!

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Caleb and Brandy are looking Mighty Fine!

Posted on September 5, 2016 by Just another day on the farm

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Fall is arriving on the farm, just the misty mornings, the cool hints, the slight turning of the leaves and the plant putting their pushes on their fruit, seeds and so forth..

The horses struck a pose for me yesterday while I was working in the pastures, they were a bit far away, which is why cropped its not the biggest picture.. but as you can see they are in fine form heading into fall..  Soon enough with the cooler nights, those sleek and shiny coats will give way to a thick fluffy winter coat. I am looking forward to doing some awesome photo taking on the right day when the corn has turned a golden color.

 

 

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Sept Harvest Challenge 2016 – Ash

Posted on September 4, 2016 by Just another day on the farm

Ok, so its been a busy day and I have done more then Ash..

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I processed and froze up a bushel of red peppers.. amazing price but not farm harvest, local Ontario grown though..

P1080311They got bagged up, laid flat and frozen, one done, they will put into a extra large and double covered, that is 8 cups of diced pepper per month for the next year

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We also got a case of lids an rings at 50% off.. score yes, have to do with harvest yup, but still not from farm, had no carrots that grew this year so picked up 50 pounds to can up

So that leaves what else I spent close to five hours doing with hubby, cutting down thistle, second year burdock plants to burn them, I also spent the time picking up dead branches. This work allowed us to remove all the Canada thristle at the full flower stage in 98 percent of them with very few having gotten to the fluff stage.

We have learned if we cut them to early, they will push a second low to the ground bloom out, but this late, they have put it all into the growth and flowers, this allows us to keep our pastures clear, not worry about composting hot enough to kill seeds, cleans up the tree area a bit and gives me outstanding ash for the garden

So today the home grown, home harvested plants an items are tree branches and thistle and burdock, the end product, clean ash to use in the gardens of 2017

ps, I only filmed this once and so I am sorry that you got the sing song voice at the end, it is what it is today folks..

 

 

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