Homesteading and Livestock

Self-reliance and sustainability in the 21st century.

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3/31/2015

book cover 

I was watching the news in January and saw a report on a fire at an apartment complex in New Jersey that affected 400 people. That seemed like a huge number of people to be affected but the buildings seemed to be wood structures and the fire spread quickly.

The report included an interview with a family who had to leave their apartment very quickly, and they lost everything. How devastating. They started talking about how they really had nothing, they had lost all of their identification, important documents ... works. Yikes.

A couple of summers ago I saw a report on Colorado I believe where torrential rains had washed out a number of bridges and people in between had to get out quickly because the bridges might be out for months.

And I thought, you know what, these people needed “Bug Out Bags.” I know, I know what you’re saying. Mather has cracked, and now he’s a survivalist and will soon be doing reports on the proper color of camo. Or you’re saying, “What’s a Bug Out Bag?”

Well that’s just it. That’s why I think this is an important conversation. A “Bug Out Bag” is simply a backpack you keep near your door in case someday some law enforcement person or someone in authority comes to your door and tells you that you have to evacuate … NOW! No time to start rifling through your apartment for stuff, you just have to go.

Extreme weather seems to be increasing the frequency of these events with extreme rain turning into floods, and multiple tornadoes ripping through areas and “super storms” too. There are all sorts of great fun for weather junkies but kind of disconcerting for anyone affected.

We have friends in Boston and this winter they have been buried in snow. It just doesn’t seem to stop. Transit has been shutdown, schools canceled, the city is closed. And in a tightly wound, technologically dependent society which uses a just-in-time model of delivering food and supplies to cities, it would seem that the times of assuming that someone in control will look after you are rapidly drawing to a close.

And that’s where our new book The Sensible Prepper comes in. This book evolved from our book Thriving During Challenging Times which posited that if those trying to govern our society just had to deal with climate change and extreme weather, or the economic crisis, or peak oil and resource depletion, or you name it, they might do it very well. But because these are all happening simultaneously they will be hard pressed to keep a lid on things. Our system is highly connected and tightly wound and complex systems like ours are very prone to shocks.

So, you should take some basic steps to make sure you’re not the person lined up waiting for bottled water that might not come today. So The Sensible Prepper is full of "Practical Tips for Emergency Preparedness and Building Resilience.” Nothing Mad Max/Book of Eli/The Road sort of apocalyptic madness and mayhem. I simply suggest that it’s time you took some basic steps to make sure you’re ready for the next disruption of normalcy that is becoming more common. My daughter who lives in downtown Toronto, in a wealthy, well financed, vibrant city was without power at her apartment for 7 days over Christmas last year after an ice storm devastated the electrical system. The system is too tightly wound. It is not resilient enough, so you need to be.

While Michelle and I live off-grid and power our home independently, our lightning strike damage which knocked out all our essential systems two summers ago taught me that I needed to have a better back up plan. It wasn’t the grid that went down, it wasn’t someone else’s fault, it was just Mother Nature doing her thing. It was a huge and costly hassle but it reminded me that I had to have a redundant system if I wanted to really achieve the goal most look for in power independence. In the book I share how to do that using the grid as your first source of power and then developing a backup system as well. And I talk about how do deal with food production and storage.

We also added a section on the basic emergency preparedness that governments throughout the developed world are now starting to suggest their citizens undertake. The systems that support us have been so dependable and robust for so long we’ve just come to accept that they will always be as reliable and a whole series of circumstances from budget-challenged governments to extreme weather are working to undermine that great record. No one is to blame, you should just make sure you’re ready if and when it happens.

That’s all. No camo required. No guns and ammo, although I do discuss security issues. Here are the details and a table of contents.

We really struggled with the title for this book. Some people have never heard of “prepping.” Thanks to National Geographic’s “Extreme Prepping” show others just assume this involves installing a concrete bunker in your backyard and spending weekends learning knife fighting. Sorry, no such fun in our book. But the reality of putting some extra canned goods aside with a way to cook them in your apartment in a blackout is prepping, so we just decided to call it what it is. In the old days this is just what people did. Today, we have to make a conscious decision to make ourselves more independent. And this is a good thing. It’s not radical or extreme, it’s just smart.

The past 17 years of our lives have been a constant upheaval for Michelle and me. We left a comfortable suburban life to move off-grid when the technology was still in its infancy and there was no good information on how to do it. We gave up a stable source of income to publish books about renewable energy and sustainable living and saw that evaporate with the economic collapse in 2008. We have scrambled to replace that income and have adapted to a new reality of drastically reduced income running a CSA, while loving it. It can feel like crap while it’s happening, but when you sort the mess out it feels amazing. The more you plan for an alternative future and realize that change is the norm, the easier it is to deal with it, should it begin to affect you. We are very proud of this book and we hope our readers will learn from our experiences.

And here’s the challenge I make to you. I am confident that at some point, if you follow a few of the suggestions I make in the book, you’re going to be grateful you did. Even it’s the time you’ve got a minivan full of kids when you pull up to the gas pump with the tank on empty and realize you left your purse/wallet in the hockey change room. You’re going to reach under your seat and pull our some cash and say, “Man did that avert a huge day-ruining mess! Great idea Cam!” That would be my main hope. Should there be something more extreme than a forgotten wallet in your future that you’d taken steps in advance to deal with, well, then, my work here has been successful!

Happy reading.

Our new book is available on our website.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.



3/31/2015

Like all good things, the maple tapping season must come to an end. Those few weeks sure went by fast! Just a few quick chores left and then you can get to enjoying your sweet bounty. Before you can call it done, you’ll need to remove the taps, clean everything up, and store it away until next year. So how do you know when the season is over?

Three Ways to Tell the Season is Over

Look for these simple signs that the tapping season is done for the year (we hope it’s the first one!):

Sign No. 1: You’ve made all the syrup you want! Unless you know another sugarmaker who wants your sap, you can remove the taps whenever you’ve reached your goal.

Sign No. 2: The sap flow slows down dramatically – this usually happens because the freeze/thaw temperature cycle has passed. You’ll still get a little sap each day but this change usually leads to the next sign:

Sign No. 3: The tree buds out. This is the final straw for your sugarmaking! Once those buds appear, the sap develops an off or “buddy” flavor and it will not make good tasting syrup.

buds on maple tree 

How to Remove Taps and Take Care of Trees

With a claw hammer, gently pry the spile from the tree. With a little pressure, it will pop right out. Avoid digging into the bark with your hammer or applying too much pressure on the spile. Once the spiles are out, you don’t need to do anything to the tree. It will heal naturally over the summer. Next year when you tap, be sure to locate your new taphole at least 12 inches above or below and 6 inches sideways from this mark.

removing spile from maple tree 

Clean Up

As I’ve mentioned in previous blogs, dish soap or detergent is the enemy of good tasting syrup. Even a tiny leftover trace can ruin a batch’s flavor! All equipment can be sufficiently cleaned with hot water but if you must use a cleaner, opt for a mild bleach solution (one part unscented, regular household bleach (not commercial strength) combined with 20 parts hot water). Swirl your spiles, buckets, lids, and cooking equipment in this solution. Bags or sacks should not be cleaned with bleach. For tubing, force the bleach solution through the entire tube while plugging one end. Be sure the tubing is filled and let the bleach solution sit in the tube for a day or two. After cleaning, thoroughly rinse all equipment so no traces of bleach remain and allow to air dry completely before storing away. Next season before tapping, rinse everything again with fresh hot water. When using tubing, some producers also allow the first day’s sap to run onto the ground just to ensure the bleach is removed.

rinsing spile at season's end 

That’s it for cleanup! As you put away your gear, inspect everything for wear and tear and replace anything that’s showing rust, cracks, or tears. This is also a good time of year to make a few notes about the season: which trees produced the best; how the cooking process went; when the season started and ended; how much sap you collected and how much syrup you made; and anything else that could make next year go smoother.

Now to the Good Part: Enjoying Your Maple Syrup!

After you’ve had your fill of flapjacks – and still have a pantry full of pure maple syrup – you’ll want to venture past the breakfast table. Maple syrup is delicious in everything from cocktails to side dishes to entrees to desserts and you can find hundreds of recipes on most online recipe sites. Don’t be afraid to experiment and add a drizzle to veggies or mix in a couple tablespoons with your homemade granola. Maple syrup is also a great replacement for white sugar but obviously it will impart a maple flavor to your dish. Generally, one cup of pure maple syrup equals one cup of sugar and can be swapped out in most recipes. For cookies and cakes that also use liquid ingredients, just reduce the liquids by three tablespoons for each cup of maple syrup used.

Candy, cream, and maple sugar are all created by boiling the pure maple syrup to different temperatures. Here are a couple favorites to try this weekend:

Jack Wax or Maple-on-Snow

A classic maple syrup candy and a huge kid favorite is the taffy-like candy called “Jack Wax”. This is made when hot syrup is poured over snow and hardens into sweet candy ribbons. To make your own, start out by filling a pan with clean snow or shaved ice and keep frozen. Syrup needs to be boiled to a higher temperature – you can use pre-bottled and reheated syrup or just continue to the desired temperature with your initial boil. For taffy consistency, boil syrup to 230 degrees F and for more brittle, glass-like candy, boil to 252 degrees F. Consistency changes within this temperature range. Once your syrup has reached your preferred temperature, immediately pour it in ribbons on the snow or ice. It will instantly harden and should be eaten right away.

jack wax on snow 

Maple Butter or Maple Cream

Another versatile and favorite maple syrup creation is Maple Cream and it’s delicious as a spread for bagels, smothered on sweet potatoes, or as a dip for fruit slices. To make Maple Cream, add 1/4 teaspoon of butter or cream to approximately 2 cups of pure maple syrup and boil to 236 degrees. While it’s boiling, fill a large bowl with ice and water. When the batch reaches the proper temperature, set the entire pot in the ice bath – do not stir or let water lap over edge. When it’s cooled to room temperature, remove from the ice bath and stir slowly with a wooden spoon until it turns opaque and becomes the consistency of peanut butter. Store in the refrigerator. Only light colored syrups will work for making maple cream.

What’s Next?

By now you can officially call yourself a sugarmaker. And I’ll guess it was much easier than you thought it would be! After you’ve been through this first season, you’ve probably learned a lot about what works and what doesn’t work. In my next blog, I’ll share some of those lessons and offer up tips for making next year even more productive.

You can also read all of Julie’s blogs in this series hereFor more information on sugarmaking, Julie's books, Guide to Maple Tapping and Kid’s Guide to Maple Tapping, are available on Amazon in both ebook and printed versions.

The information and instructions contained within this blog series were gleaned through the personal sugarmaking experience of the author, through interviews and case studies with professional sugarmakers, and through these resources:

1. Blumenstock, Marvin (author); Hopkins, Kathy (editor); How to Tap Maple Trees and Make Maple Syrup, 2007
2. Cornell Sugar Maple Research & Extension Program, Frequently Asked Questions for the Maple Producer, Forest Owner, and Consumer, authored by Peter J. Smallidge, Marianne E. Krasny, Lewis J. Staats, Steve Childs, and Mike Farrell, 2013
3. Heiligmann, Randall B., Ohio State School of Natural Resources, Hobby Maple Syrup Production
4. Massachusetts Maple Producers Association, Explaining Sap Flow, 2014
5. Michigan Maple Syrup Association, 2003, Facts and Figures
6. Nebraska Forest Service, Sugar Maple
7. Somerset County Maple Producers Association, New Options for the Maple Spout or Spile, 2012
8. Styles, Serena, Nutrition of Pure Maple Syrup vs Honey, 2014
9. United States Department of Agriculture National Agricultural Statistics Service, Maple Syrup Production, 2014
10. Vogt, Carl, University of Minnesota Extension, Minnesota maple series: Identifying maples trees for syrup production, 2013


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.



3/31/2015

boots

When we first started our homesteading journey, I was constantly amazed by some of the things people said. Not just from those who don't understand self-sufficiency, but also from those who are just like us. We are in competition with no one. We love this lifestyle, because it suits us. And we never want to be judgmental to those who don't enjoy the same lifestyle that we do. If you truly knew me personally, then you would see the beautiful array of colors and religions and lifestyles of friends that I have, and I love them all the same!

It's always a good thing to taste your words before spitting them out. And other times, it's nice to put yourself in someone else's shoes before thinking their life is a walk in the park. The moral of the story? Think before you speak, and show more grace than necessary...because ultimately, none of us "have it all together."

Here are 10 Things You Should Never Say to a Homesteader...If You're a Non-Homesteader

1. "You mean, you eat that?"

Yes, because I've seen where that chicken from the grocery store that is sitting on your plate comes from, and I would rather lick my backyard than eat what you're eating. Oh, and my kid helps me process my food, too!

The sad reality is that if you truly knew where your food came from, what was inside of it, and how it was processed, you probably wouldn't eat it either. Fermenting, curing, and butchering your own food is a lost art -- we simply want to revive it and teach others just how simple and rewarding it is. And in the long run, it's much healthier for you.

2. "Don't you think you have enough animals?"

No. Enough said. Don't you think you have a boring life without farm animals?

3. "You don't own a farm, you just have a bunch of backyard animals."

Well, that depends on who you're talking to. But no one who owns farm animals "just" has a bunch of farm animals in their backyard. Believe it or not, we do have to take care of them properly...whether we live on a 1/4 acre or 100 acres.

4. "I don't understand why you can't just be normal."

Yes, I've actually had this said to me, multiple times, when it comes to homesteading. Tell me, where on earth is the definition of "normal"? Who got to define what "normal" was? Because if you put 10 people in a room and ask them what a "normal" person is, you'd probably get 10 different answers. Let's stop being so judgmental, please. Because my "normal" is living off the land just like my "normal" ancestors did. If anything, the modern world is completely abnormal.

5. "Don't you need a rooster for your chickens to lay eggs?"

*face palm*

If You're a Fellow Homesteader

1. "I don't get to stay home during the day and homestead. I have to work a real job too, so it's harder for me."

No, it's not harder for you. It's the same exact thing that we are doing but on a different time schedule. The reality is that we're all in this together, and if we're simply going to pick and choose who has the "harder" job, then we're completely missing the whole reason as to why we do what we do.

With that said, I completely understand. If I were just homesteading with a few animals and had a full time job, I wouldn't think much of it. But we homestead, homeschool, and I work from home during the week. There are not enough hours in the day to do everything that I want to do. However, I make it work. Why? Because I love this lifestyle, whether it's at 9 a.m. or 11 p.m.

2. "Will you take $20 for this $100 animal?"

When I first started my photography business, I literally gave my talent away. And I enjoyed it, but it wasn't realistic. So I learned early on in our homestead adventure that I just couldn't give things away (with some exceptions), and I needed to put a quality price on my time and our animals. Otherwise, I'd "give" myself right out of homesteading...it's not something we would be able to support with just giving things away. However, we do give many things away when we feel led to.

It is insulting when someone offers less than 75 percent of what you're asking. If I were to say "make me an offer, any offer will do", then certainly. But if I'm saying "let's see what we can work out"...absolutely not. I work just as hard as you do — would you take that from someone else? I doubt it. Wheel and deal by all means (and barter, even!), but try your hardest not to make an offer that is a complete waste of my time and effort.

3. "Why doesn't your husband just do that?"

This is woman specific, because I hear it all of the time.

My answer? Because I have a husband who was caring enough to tell me a long time ago to learn how to do things on my own in case something ever happened to him and I had to take care of our family all by myself. Yes, he helps. But the uprising of women farmers is inspiring, and rightfully so. The average age of the Virginian farmer is 60 years old, who is going to take his or her place when they are gone? We (women) care about farming, homesteading, raising healthy families and our food system just as much as, if not more than, most men. I take joy in taking care of, breeding, and processing our animals. And he takes joy in the building of hutches, garden beds, and other handyman things that need done. And yes, he does sneak some cuddles in with the ducks every now and then....don't let his burly manhood fool you!4.

4. "Why don't you make EVERYTHING from scratch?"

Because there is not enough time in the day to make everything from scratch...let's be honest here. And whether you realize it or not, you don't make everything from scratch either. I do not have enough time during the week to make soap, laundry detergent, dish liquid, homemade meals from scratch every single day (breakfast, lunch and dinner), my own clothing, blah blah blah. However, I try my hardest to do what I can in the time frame that I have. And the stuff that doesn't get done....I absolutely love supporting my fellow homestead friends and crunchy momma's who do these things!! We're all on this journey together, and that means we get to support each others businesses and talents as well!

5. "I don't know how you do it all."

I don't. I don't do it all. I have days when I fail, big time. I have days when I just want to give up. I have days when I realize I've bitten off more than I can chew. I have days when I feel alone in this journey and like I'm the only one who cares (and then my husband goes out and buys organic ketchup and I remember he is just as committed as I am). I have days when I compare myself to other moms or homesteaders. I have days when I sit on real estate websites and day dream of what we "could" have, but then I realize I am so blessed to have what we DO have. I'm just like everyone else, I just package it differently.....

Amy Fewell is a work-at-home mom, homesteader, blogger and writer. Her and her family live on a mini-homestead in Virginia where they raise Icelandic Chickens, standard Rex rabbits, ducks, and more!  For more information about their homestead, visit them online at The Fewell Homestead.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.



3/30/2015

Backyard Maple Tapping

Backyard Scramblin’

I’ve always had a craving for sweet foods, especially as a kid. I also liked to climb trees; still do. I remember when the two cravings came together one day in my backyard near New Paltz, N.Y. My brother and I were climbing a tree. We didn’t know what type of tree it was, but it was high enough with branches that served as good scaffolding to shimmy around in. I remember noticing an oozing, clear substance trickling down the bark of the trunk and limbs. “Hey, let’s taste it,” I thought. So I did, and it was sweet. Soon the tree found both my brother and I scurrying for sap like two squirrels raiding a bird feeder. I was happy as a tree sloth: I had something sweet to eat, while some branches to climb, too.

The substance was maple sap. I confirmed the tree species a few years ago when I revisited my old backyard. My family moved away to nearby Gardiner, but I never forgot those trees. I asked the landowner living there for permission to walk about. Sure enough, there were two large sugar maples where I had climbed almost twenty-five years ago! I saw its lower branch reach out into the yard – like it did then – instigating me to let go and revisit a slice of childhood. I thought better; it wasn’t my place any more.

Backyard Trees for Sap

Sugar maple is not the only tree that produces abundant sap in late winter and early spring. Sycamore; black walnut; paper, black, and yellow birch trees; and all maples trees can be tapped for their sap.

However, some are sweeter than others. For instance, birch trees seem to produce more sap than any other tree. They’ll fill up a 5-gallon bucket in one day. However, it’s about 99 percent water, or 1 percent sugar. That means it’ll take about 85 gallons of birch sap to boil down to one gallon of syrup. After burning a lot of firewood, it boils down to a molasses flavor that some enjoy, and others not so much. Alaska produces the most birch syrup, but maple is not on their forest dessert menu.

I tasted black walnut recently at the New York Maple Conference – and it’s good. However, its syrup contains a lot of pectin and is difficult to filter. In addition, the Catskills and mid-Hudson Valley are not as abundant in black walnut as they are in maple. What about sycamore? There aren’t many of them, and they are mostly found growing in floodplains near streams and rivers.

Comparing Sugar Maple and Red Maple for Sap Production

Maple is abundant – relatively speaking – and gives ample sap and sugar content. You can tap any of them; even Norway maple (Acer platanoides), according Steve Childs from Cornell Maple Research Program and Extension. Commercial producers typically tap sugar (Acer saccharum) and red maple (Acer rubrum). Quality syrup can be made by either of the two. It was thought that red maple had lower sugar contents, made darker syrup, and had a “buddier” sap because its buds break dormancy earlier than sugar maples.

However, I am hearing from Steve Childs and others that there is no substantial evidence of this. I believe them, since I once tapped a red, and its sugar was adequate and sap plentiful. Sugar maples have lighter gray bark and brown buds, while reds have shaggier bark (except when they’re young and growing fast) and large red buds. Sugar maple is pickier about where it likes to grow. It prefers well-drained soils, while red maple can tolerate both poorly drained soil and dry ridgetops.

Consider Backyard Sugarin’ for Homemade Syrup

Homemade Maple Syrup 

The more sunlight your trees received last summer, the healthier and sweeter their sap will be. Normally, this type of discussion would naturally flow into a step-by-step process on backyard sugaring. But, to be honest, it’s really too late to begin sugaring. Maple sugaring is governed by three things: Last year’s sunlight, this year’s temperature, and your motivation. Sap flow cannot occur without freezing nights and warm days. The end of the 10-day forecast in our area has lows that are creeping up above freezing spelling the end of the sweet season, and the beginning of the growing season. The last criterion begins now – your motivation. Let’s talk about that.

You’ll need between 1/2 cord to 1 cord of wood to make five gallons of maple syrup. You could scramble and get things together and make something good, but maple sugaring demands patience and planning ahead. First, find some trees. If you don’t have sugar or red maple nearby, you’re out of luck. Second, get some sapwood a year ahead. Cut it, split it, and cover only the top so the ends can dry. You can either buy firewood ahead of time or cut it yourself. The problem with buying firewood for sapwood is you no longer have control over species. The best woods for boiling sap are least preferred for firewood. A fire that burns hot, fast, and leaves few coals is preferred for boiling sap. Good tree species include white pine, aspen, red maple, white ash, hemlock, and sassafras. The wood will burn even hotter if it’s split smaller too.

Pile of Stacked Wood 

Any tree species that are competing for sunlight with your potential sugarmakers are candidates for sapwood. If you have some sugar or red maple trees nearby to tap, you can “kill two birds with one stone.” In this way, you can feed the boiler while letting in more sunlight to grow higher sugar contents come spring. Like most crops, more sunlight is better. The trees I tap are open grown. Typically maple trees are about 2 percent sugar content (42 gallons of sap to 1 gallon of syrup). The trees I tap receive plenty of sunlight and are often 2.5 percent (33 gallons of sap to 1 gallon of syrup). This year, they were a whopping 3 percent (27.6 to 1); though that’s unusual.

Lastly, you’ll need an evaporator – a pan used to evaporate away the water from the sap – and something to gather the sap in: buckets or tubing. Stainless steel is the way to go for an evaporator. Bake pans are readily accessible for backyard use, while gallon plastic water jugs for hanging “buckets” are an inexpensive option. Taps or spiles used to make the tap-hole can be purchased from any maple supplier. You can make your own from staghorn sumac if you’re super motivated as well.

Home Sugar Making Station 

Lessons for Backyard Maple Tapping

As the date approaches, more details on the process will follow. However, as things warm up, start planning for next spring. Get your wood in order. On a backyard scale, it’s not worth burning any other fuel. Propane is too expensive; you might as well buy the stuff. Choose your trees. The bigger their crown (or foliage) is, the better. Lastly, think about what and where you’ll boil this stuff. Don’t do it inside!

Remember, there’s going to be about forty gallons or so of water evaporating away. If you must tap this year, Catskill Forest Association has a small booklet that describes backyard sugaring step-by-step. Hey, you can always just tap one tree and use its sap for tea, coffee, or a slightly sweet and tasty beverage. On a good day, one gushing tap can produce over two gallons of sap.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.



3/27/2015

Oh, Romeo, Romeo.

Is there anything more endearing than a newborn lamb?

Meet my Romeo!

Romeo, a sweetheart

I made the decision last fall not to breed the ewes and to take a year off from lambing. Last winter was tough. We had a lot of snow and it was frigid for weeks on end, sort of like this winter. But when January came rolling around, even with blizzard after blizzard threatening, I started missing lambs.

I called Brian, my farming mentor and friend. I told him my plight. He just laughed. As one animal nut to another, he understood. So, I put in my order for a ram lamb. I even told him if he had one that needed bottle raising, I’d take it. Two days before Valentine’s, I got the call. His ewe Marianne had twins but no milk. I drove over to take a look. Romeo came home with me two days later.

Romeo 

It happened to be Valentine’s Day — thus the name. So, Romeo has joined the Bittersweet flock.

I’ve raised lambs on bottles, but only ones who just couldn’t get the knack of nursing. I bottle fed them, but they lived with their moms out on pasture and in the sheep barn. Raising a lamb inside, sharing your home with and being the one on whom a lamb relies for everything, is a different kind of commitment and a 24-hour-a-day job.

It took just 24 hours for Romeo to steal my heart. I love that he follows me around the house, his tiny hooves clipping along behind me. Lambs grow very quickly, so even though he’s small enough now to sit in my lap and nap or enjoy his bottle, I know that, in a few short weeks, he’ll be (almost) too big to do that.

Sleepy Romeo 

I also already know I’ll miss it. So, when he calls from his playpen, simply because he wants to come sit with me, I’m happy to oblige. It seems a small thing to ask. After all, it wasn’t his choice to have a strange human be a substitute for his real mom. For now, I’ll let the dust bunnies have their way with the corners. The laundry can be done another day. I have a baby lamb to cuddle.

Looking outside my window, with snow swirling around and the day coming to an end, my world is blessed with a lamb sitting on my lap as I type these words. I can feel his tiny heart beating and hear his baby breath flowing in and out of his newborn chest. Let the snow fly, let banks of white stuff pile up outside my door. Thanks, winter. It’s time for lambs.

Dyan Redick calls herself “an accidental farmer with a purpose."  Bittersweet Heritage Farm, located on the St. George peninsula of Maine, is a certified Maine State Dairy offering cheeses made with milk from a registered Saanen goat herd, a seasonal farm stand full of wool from a Romney cross flock, goat milk soap, lavender woolens, and whatever else strikes Dyan’s fancy. Her farm is also an extension of her belief that we should all gain a better understanding of our food sources, our connection to where we live, and to the animals with whom we share the earth.

Photos by Dyan Redick

This post originally appeared on HOMEGROWN.org.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.



3/27/2015

If anyone from Texas ever tells you that something went “haywire” it usually means that a mechanical or electrical device has stopped working properly, or altogether. Broken machinery now leaving you a lot less comfortable than you were just a minute ago when it was only making a "funny noise." Once in awhile haywire also refers to a troubled, “misunderstood” neighbor having a really bad day, but we try not to rehash the “Padgett Prom Princess Pummels Presbyterians” headlines from a couple years ago. Automobiles, household appliances, children’s toys... they all go haywire at some point, which means you either get a new one, get the old one fixed, fix it yourself, or do without. We do a lot of “fix it yourself” around my off-grid house in the country. Sounds noble, I know, but really it’s because I’m a cheapskate. Money is meant to be used for purchasing only things you enjoy, such as more chickens, more fertile chicken eggs, a new incubator, more housing for chickens, and a few more pullets should do it. I couldn’t fix the incubator. Cheap crap.

chickens

Oddly enough, “haywire” likewise refers to a universal replacement part you’ll need to fix the confounded machine hellbent on making your life suck. To fix the busted machinery, gather up some duct tape, a screw gun and a handful of metal roofing screws, and plenty of haywire (hay baling wire). These three items will mend just about anything you can manage to break or let wear out if your Mechanical Creativity Quotient (MCQ) is up to snuff. The McGyver character MCQ was genius level. (Play along, please, it’s a thing I’m trying to start.) Hay bailing wire, made from a metal alloy and extruded into lengths of hundreds of feet, is wrapped and tied tightly around large bales of hay in many shapes and sizes. A bale can hold together for years. Baling wire can also be used to temporarily piece broken machinery parts back together in almost every application, especially situations where you’re stranded 65 miles from town, or your means of cooling off the house in the middle of a scorching Texas summer grinds to a loud, screeching halt. If Necessity is the Mother of Invention, hay baling wire is her apron strings, tied tightly to all things in need of fixin’.

baling wire

Here’s a recent example of how my philosophy of “fix it yourself” kept me out of hot water, at least temporarily.

"The swamp cooler went haywire last night so I had to fix it in the dark. Better give it a look-see before we take off," I remembered as Joe Don and I were headed for town early one Monday morning.

I hate it when that happens,” quipped my running buddy Joe Don, a man of few words but my longtime friend nonetheless.

“The bottom pan finally rusted out and that bracket holding the pulley broke loose.”

“Did it wake y’all up?”

“I’ll say. Man, it sound like a alley cat three-way at first, making a high-pitched, squealingest racket you ever heard. Couple minutes later the belt jumped off and shut her down.”

“Hot last night.”

“Hotter’n two rats humping in a wool sock. Weren’t no two ways about it, I had to get up and fix the darn thing.”

“That new girlfriend of yours looking at you funny?”

“Didn’t take long, did it? I found one of those tin foil turkey roasting pans leftover from the chili cook-off in the kitchen, kinda flattened it out and covered up the rusted out part on the bottom of the cooler. Sealed her up with some duct tape, silicone, and a few screws, then I tied the bracket and pulley back in place with that haywire there, put the belt back on and voila, cool breezes.”

“Reckon she’ll hold up?”

“Don’t see why not. If it was gonna give up the ghost for good, you’d think it would’a happened in the first 100 years.”

“Don’t make ‘em like they use to.”

“Good thing we’re still making hay.”

“Otherwise wouldn’t be no haywire.”

“And I’d be hot as a road lizard.”

“And looking for a new girlfriend.”

Fix it yourself. A good policy to keep if you’re living on the farm, off-grid, way out in the country, or downtown New York City for that matter.

Everything goes haywire at some point.


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3/26/2015
Spring 05.jpg

I’m not sure what this topic has to do with homesteading but it does have to do with our life in the mountains and the first day of spring. We don’t need a calendar or meteorologist to tell us when spring starts at our location. We have our own indicators that are also very accurate. We have a little thing-a-ma-bob that we bought at a craft fair many years ago that does a remarkable job of predicting spring time. It is a small cut glass triangle soldered together with a prism hanging in the middle. It accurately tells us exactly when spring arrives each year. Even though we still have two feet of snow on the ground outside the little prism doesn’t lie about the beginning of spring regardless of the snow.

We purchased this cut glass do-hickey probably 25+ years ago at one of the premium craft fairs in Tallahassee, Florida. We have always enjoyed craft fairs because of the hand made and unique items that are available. I believe it was at that particular fair that we also purchased four rum balls from two nice ladies from Georgia who were selling them for .50 cents each. They were the best rum balls I have ever tasted and they sold out quickly as others found them tasty as well. After walking around looking at the various items and munching our rum balls we noticed we were getting a little buzz from the rum balls. Neither of us are drinkers so we noticed the potency of those rum balls quickly. Did I mention how craft fairs have unique and different items for sale?

We came to a booth where the vendor had made several cut and beveled glass items with prisms hanging inside. We purchased one and have displayed it or hung it in a window ever since. Therefore when we moved here 18 years ago the triangular window in our living room seemed to be the perfect place to locate the cut glass trinket. We noticed one year that on the first day of spring it commenced to emit rainbows. As the seasons went by we found that our house was perfectly situated so that on the first day of spring each year rainbows would suddenly be all over the ceiling. It clearly has something to do with the precise positioning of our house and the rotation of the earth but we have watched for several years now and on the first day of spring the rainbows magically appear.

Spring 09.jpg

Of course there are other signs of spring we observe as well that we have become attuned to here in the mountains. None quite as reliable as that little triangular cut glass/prism hanging in the window though. During the winter we may see a single grosbeak at the bird feeder but when spring starts they seem to flock together with 20 or more in each flock. The start of spring is usually when we see our first chipmunk also. With the ground still covered in snow this year on the first day of spring there was a brave little chipmunk sitting on the front steps basking in the sun light. That was also the first time we observed a robin hopping down the driveway.

When I looked up the term equinox I found that it happens two times a year when the daylight and darkness are about equal with each other (Wikipedia). Our prism and cut glass thing-a-ma-jig and its rainbows coincide precisely with that spring equinox so we have our own tool to tell us when the first day of spring happens. When we had our house built we didn’t plan to have it positioned this way but it just turned out that way. I’m glad we discovered that the position of our house, the spring equinox, along with our prism all come together to tell us exactly when spring starts. It is usually spot on in accuracy but can be a day early or late depending on cloud cover which blocks the sun. That doesn’t change the first day of spring it just hides it from us to be discovered later. The further into spring we get the more the rainbows appear each morning. Some days we will have dozens of rainbows floating around the front of the house and it is mesmerizing to witness this beautiful spectacle each morning.

Again I don’t have a clue how this relates to homesteading but if you attend a craft fair and spot one of these trinkets I would recommend purchasing one and doing a little experimentation with the windows of your domicile. It just may be that a window will be found that will predict the first day of spring like ours does. We came upon our revelation accidentally but the floating rainbows produced each year are so beautiful that they compel a person to stop for a moment just to admire them. Even though we may have been a little tipsy when we came across this trinket initially we have not regretted for a moment making the purchase. The beauty it has provided us over the years simply can’t be measured in dollars.

For more on Bruce and Carol McElmurray and their lifestyle go to Bruce and Carol's Blog.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.












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