New Home in Beryl
This is it! The new home in “the middle of no-where” Beryl, Utah.
This is it! The new home in “the middle of no-where” Beryl, Utah.
Mid-April, and beautiful weather makes it real tempting to plant faster than planned. After all, the sooner we get things planted, the sooner they can grow, and the faster we can have a greater assortment of veggies for Farmers’ Market, right?
Not so fast, rookie.
It might be 80 degrees in the afternoon, but with blue skies, not a cloud in sigh… the temperature can easily drop below freezing by dawn of the next morning. All it takes is a storm moving east hundreds of miles away and let it’s little cold tail swing through the atmosphere… and boom, we’re below freezing.
At over 5000 feet elevation, the surface cools much faster. Add to the fact there is next to no concrete or blacktop, no large trees, or massive shrubs, and the air simply goes up, up, and up. The faster it leaves, the colder it gets. And… that can happen in any month around here, even June, July,and August.
So, we are plodding along, following the planting plan, and hope to have a bumper harvest in July.
Here’s what’s growing. We have little leaves showing on the Savoy Cabbage, Red Cabbage, and Broccoli. The celery is peeking up. I no longer need a magnifying glass to see them. Also,the cauliflower is breaking through the planting medium.
We had purchased several plants (not organic, and to be planted in a separate area or pots) a couple of weeks ago. Sadly, we left them in the greenhouse (unheated), and they got frosted pretty badly. They included several kinds of mint, some strawberries, an artichoke, and some basil. Some of these plants were to be transplanted into Cindy’s aquaponics setup.
Speaking of her aquaponics project, she has peppers growing, and lettuce coming up through the pebbles. All the goldfish have been transferred from the house aquarium to their new home in a very large tank (better than 100 gallons). They don’t seem to mind the colder temperature. Once I’m done with the south bed (seedlings), she will rebuild the old blue barrel system, giving her even more room.
The sheep are raising their young very nicely. We ended up with one “house lamb”, who is back in the big pen but is getting a couple bottles of milk each day. We had to rebuild the lamb feeder as the little lambs got to where they could jump over the top… not good!
We got five “dogie” lambs for our efforts at the neighboring sheep ranch. They’re occupying a small garden area adjacent to the chicken pen. We built them a little pen using pallets, and then covered a portion with plywood and a warm blanket hanging to the ground. That keeps the wind at bay.
We have three lambs pre sold, are keeping a couple of ewe lambs, and one ram lamb. That means that right now, we have 12 lambs available for sale. They should reach 100 lbs in July.
There are still four “springers” to lamb. Hopefully with the warmer weather, the survival rate will be better. There are never any guarantees as to what a first-time lamb will produce. We hope for twins, are ecstatic if we get triplets, and satisfied if we get a single, healthy lamb that they feed.
In the goat department, we have three one little boy for sale from our Pygmy goat. His daddy is a Nubian/Boer cross. I would think he could be a very tasty spit-roasted treat.
Among the Nubians, we have three little boys, each of whom are available for sale.
We sold “Buttercup” our cow. Some folks in Enterprise were looking for an animal to add to their freezer. They also happened to have a Beefmaster bull that is about 12 months old. He will come to our farm and breed Coco,the heifer calf. They’re about the same age, so this should be a real adventure.
They were first going to pick up the cow last Saturday, but we had a snow storm. Here, not there. That’s right, we got more than 5 inches of snow and 17 miles down the road, they got nothing.
We did move her on Sunday. It only took 3 of us in the pen to encourage her to the trailer. I got the “Coco” duty. My job was to keep her separated from her mother… not a particularly easy job. Thankfully, she chose to stand back and not push me around as usual.
We’re continuing to plan for and source our high tunnels. Since it’s acceptable for us to install them ourselves, we are being extra careful to get the best deal possible, not necessarily the lowest price, but best overall deal. The NRCS requires a 4 year warranty by the manufacturer.
We have neighbors who are building hoop houses as a side business, but we can’t use them as they source the pipe for the supports separate from the cover. The nice thing though, is they have offered to help us. We’ve already made some changes in our plan based on what they’re doing for a neighboring farmer. We’re going to install separate frost-free hydrants in each tunnel with their own shutoff valves.
Lastly, I’ve been cleaning animal pens, stacking the manure and spoiled hay for future use in compost and erosion control. Sure glad we have the only man around… John Deere to help with that task. The cow pen is done, except for adding some sand back to the pen. The French Alpine Goat (who we think is pregnant) got her pen cleaned last week after a second escape. No, she didn’t go over the fence, she climbed out her little window… no more window to watch the other goats. An extra piece of plywood keeps her pretty secure.
Looking forward to May when the patio furniture goes outside.
Categories: New Home in Beryl, Uncategorized Tags: aquaponics, dogies, ewe lamb, farm, goats, high tunnel, kid goats, organic vegetables, pygmy goats
Yesterday, our neighbors came to collect the five roosters we had promised them. They are going their freezer, so we agreed to help butcher them.
Now, Bonnie and Ray are in the process of building their own home to the west of us. We have been in awe of their skills ever since we moved here. While they are retired, they’re not slowing down at all. From digging their own basement, to pouring the foundations, to putting in their own septic, framing their house (somewhere around 3000 sq ft), to finishing the inside… and on and on.
So butchering chickens should be a snap.
Not so fast… First off, Bonnie was traumatized as a small child by a rooster who attacked her. Her fear has continued to this day. While she was willing to supervise, she wanted no part of this process.
I’m not sure what we were thinking, as even though we’d rounded the boys up last night, we’d forgotten to sharpen (or even find) our butchering knives.
Cindy is the chief chicken catcher around here. She has quick, accurate hands, and little fear of flapping wings. To get the first rooster out of the dog crate (man are those things handy), she tipped it on end, opened the door, found a leg and yanked.
One of our customers, who is from Palestine, has been teaching us how to butcher in the “halal method”. This process is a very quiet one. In the case of chickens, it involves grasping the chicken under the wings between your thumb and the rest of your fingers. If your hand is large enough, you can reach out and capture the head, just under the beak, pulling the head back to expose the jugular. With a really sharp knife, you slice open the jugular and hold the chicken head down until it is fully bled. No flopping, no running, no trauma, and best of all, no risk to the butcher.
I think Ray was duly impressed.
Now, on to the rest of the story.
After two trips back to Ray’s house, he finally came up with some good knives. Cindy came up with a fairly good knife from Mom. Since they were getting these birds without the skin, we could skip the plucking duty.
I’ll spare you from all the details, except for Bonnie, who’s walking around with her nose all wrinkled, watching Ray and me struggle to skin these birds. They’re NOT FRYERS. Born in mid-September, they are no longer really tender.
Once free of their feathers (and skin), Cindy took over to remove the innards.
Now, as we handed the carcasses off to Cindy, I asked Bonnie if she wanted the feet (or the cock’s comb), and she shrieked … NO!
What she didn’t know (or even care to know) is that chicken feet and comb’s are part of the secret to the richest chicken broth in the world. European and Asian chefs routinely use these parts.
To use the feet, after thoroughly washing, place them in very hot (at least 165 degree) water for a few minutes to scald them. This makes removing the skin much easier. Once that is done, add them to your stock ingredients and continue cooking as usual.
The comb requires even less care. Wash it thoroughly and then make a few slits in the comb. Add it to your stock.
I prefer to remove these parts before serving chicken soup, but the more worldly folks find them quite tasty.
As an aside, I can remember my grandma boiling chicken feet and then chewing on them on Mondays after the Sunday dinner. I can still see her hanging laundry with a chicken foot hanging out of her mouth.
With the carcasses securely in a bag, Bonnie and Ray quickly returned to their place to finish the job of washing, cutting, wrapping and freezing their fresh home-raised birds.
I can almost taste the chicken and dumplings!
Categories: Do it yourself time, New Home in Beryl Tags: butchering chickens, chicken feet, chickens, cock's comb, rooster
First things first… Shari has to go shopping for boots, coat, hat and gloves. It’s really cold and snowy here. That means a trip to Cedar City, and Cal Ranch. Here she gets outfitted for the cold, long Utah winter.
With Christmas just a week away, Shari and Sarah, have a whole new family. To celebrate, Shari’s continuing the story on her blog at “Shari’s Gone Country!“
Categories: New Home in Beryl, Seasons Tags: