Healing our Highland

It is finally time to share with you our journey in healing our Scottish Highland calf.  The struggles and sadness have been great, and on most days we have fought to continue, but hard work is never a waste of time.  We decided that if nothing else, if the end result was terrible, we would at least have learned from it.  Little did we know we faced pneumonia, dehydration, paralysis and a lot of rehabilitation for this little calf.  

Warning:  picture below may be disturbing.

Fixing Crooked Toes on Poultry

Before I tell you how to fix crooked toes, I have to tell you our egg story.

We have one guinea.  We have had only one guinea for a few years and she is the ugly duckling of the chicken coop, but she is the BEST when it comes to eating bugs and not destroying our garden.

Because of that fact, I decided to get some more guineas.  The first place I looked was on the ever famous Craigslist.  There were several for sale, but too far away to be worth making the drive.  I then began to search for guinea eggs.  We have hatched out many chickens and a few geese, so how hard could it be to hatch out guineas?  My conclusion of this was my first mistake.

Sweet Pepper Salsa Relish

One of my dear friends introduced this basic recipe to me a few years back.  She moved to the Ozarks from the great state of Texas and brought this recipe with her.  From what I hear ... there is a nice restaurant down there that people rave about called the Blue Mesa Grill.  They specialize in Southwestern cuisine.  I'm not exactly sure how my friend got her hands on their Blue Mesa Jalapeno Relish recipe, but I'm telling you, it's absolutely scrumptious!  You can eat it by itself, slather it on hamburgers or any sandwich you please.  We eat it over meatloaf and roast too.  If you sliced everything small enough, it would be great on crackers.

Amish Tomato Ketchup

I finally did it!  Ketchup is something I've never done before, but over the winter, each time I had to buy ketchup, I cringed and vowed to make it for ourselves this year.

Our tomatoes are slowly rolling in, but I didn't have near enough to make ketchup with, so I headed to Amish country for the homegrown tomatoes I needed.  

There are so many recipes out there and I couldn't decide which one to try.  This recipe is an old Amish recipe from my Farmhouse cookbook.  It states that it is a sweet ketchup, sweeter than store bought.

Canning Corn on the Cob

In all fairness, I have to say that canning corn hasn't been the easiest thing I've canned, but it will be MORE than worth it when the wind is howling and the snow is falling this winter.

I hope I don't scare you off by saying that because it really isn't a big deal to do.

Tip #1 - First of all, make sure you know where the corn has come from.  If you buy it from a roadside or farmers market stand beware.  Be sure and know what type of corn it is.  Corn is one of the biggest crops that has been genetically modified and you don't want to feed it to your family.  

Canning Peaches

It's finally peach season again!  Beautiful, glorious peaches!

Last year, we had a huge shortage of peaches and we got very few put away in the freezer.  This year, the Lord has blessed us beyond words with the amount of peaches there are available.  

I'm not an expert on peaches, I didn't know one variety from the other until this season.  Now I am very familiar with Redhavens and I can tell you that these are the best that I have ever worked with.  They are extremely easy to peel and pit.

In the previous years, the easiest thing I found to preserve peaches was to peel and slice them and then plop them into freezer bags.  Easy, right?  Yes it is, however, since we are raising our own beef, or freezer space is extremely valuable and I've had a hankering (yes that's a word here in the Ozarks) to be able to open a jar of sweet peaches for dinner this winter.

So here's what I did.  It's ALMOST as easy as the freezer method.

Peel, pit and slice your peaches into your clean quart jars.  Fill your jars with peach slices about 2/3 of the way full.  Add 1/3 cup of sugar to each jar.  You may want it less sweet, but I went with 1/3 cup of sugar this year.  Finishing filling your jars just to the shoulders with sliced peaches.  Every once in a while, tap your jars on the counter gently to adjust the peaches on down.  Then fill your jars with water about up to the neck of the jar.  Wipe the rims and put on your lids.  Process them in a hot water bath for about 20 minutes and your done!  Disclaimer:  The Ball Canning book states to cook them for 30 minutes.  They tend to turn to mush if you do.  Here is another article on canning PEACHES where I got this method from.

Here is my result, the picture isn't that great, but it'll give you the idea....

After you finish enjoying a jar of these peaches, be sure to save the juice/syrup for delicious smoothies!

If you find yourself with a large surplus of peaches that are beginning to get soft and you can't get to them right away, a dear friend of mine told me her method of saving them.  Bag up the peaches and put them in the freezer.  Later when you have time, let them thaw just a bit and rub off the peels.  Then pit the peaches and put them in your blender.  Puree them and pour them into ice cube trays to use for smoothies later!  YUM!

For those of you who have been asking me where I've been, I apologize for being so scarce these days. Our area has had a terrible heat wave and drought.  Between keeping everything watered and general work here on the homestead, I've barely had time to get on this electric box.  Thankfully we've had a bit of rain this week.  Prayers for rain in our area would be much appreciated!

Next in line for the season will be different recipes for canning and preserving tomatoes.  They are just beginning to roll in, and I'll be sure to share those recipes with you too.

Until then, may you and your family be blessed and Happy Canning!

Also be sure to see how to can PEACH BUTTER and SPICED PEACH BUTTER!

June on the Homestead

I don't know about where you are, but it has been HOT here.  Missouri hasn't seen 100° temps here in June since the 1950's.  We start early in the morning getting everything soaked down, critters fed and fully supplied with cold, fresh water and then hightail it into the house before noon if possible.  With temps like these though, the critters have to be checked on all afternoon to be sure none of them are suffering from the heat.  Yesterday we even put fans on the chickens it was so bad, not sure what the humidity was, but it was high.

Here are some odds and ends of what we attended to this morning:

Grape Tomatoes

Cucumber and Green Bean Patch

(Straight Eight and Dasher Cucumbers and Strike Green Beans)

Jalapenos

Thai Peppers

(Cute little plants, but I'm not sure what to use them for)

Orange Bell Peppers

Tabasco Peppers

(Not quite sure what I'll do with these either)

Winter Onions

(Walking Onions)

Zucchini

(Planted late in hopes of missing the squash bug cycle)

Roma Tomato Patch

(Two dozen plants left to grow willy nilly)

Kale for juicing!

One can never have too many Hollyhocks...

Our mystery melon...

(Any produce last year that wasn't consumed or preserved went to the chickens.  This spring I was delighted to find all kinds of mystery plants where our chicken tractor happened to be last fall.)

Big Beef Tomatoes

(Covered in Diatomaceous Earth for the Aphids)

This is your red flag.  Here is a perfect example of what to look for before the leaves on your tomatoes begin to disappear.  This is hornworm droppings.  If you watch carefully, you can spot this on your leaves and remove the worms before they devour your plant in two days.  Believe me, it doesn't take long at all!  Once you spot this, get down on your knees and look at the underneath of the leaves just above the droppings.  The big green worms should be easy to find!

See, there he is.  He was on the leaf just above his droppings.  (See the Aphids? Not as easy to get rid of as the worms.)  Feed these big, juicy worms to your chickens and they will love you for life.  Whatever you do, catch the worms early!

And last but not least, here is a fella that has never had his picture taken before:

This is our daughter's beloved rabbit, Pippen.  Her grandfather and her constructed this handy dandy pen for him which includes a back and sides that can be closed up or let down depending on the weather.  She absolutely fell in love with him at the pet store.  They told her he was a dwarf bunny and she spent $30 of her own money on him.  We soon discovered how clueless the local pet store people are when he grew into an almost full size rabbit that she could've gotten from our neighbors for $5.  Lesson learned but either way, she loves him and that's what counts.

I hope you are managing to stay cool today!  If you have any suggestions what I can do with those hot Thai peppers....please let me know!!