May 14, 2025

New Additions of the Feathered Kind

 First up, Eastern Phoebes. They built a nest in my milking room and raised a brood of four. 

Nest of Eastern Phoebes

The parents were very shy and wouldn't come in when I was in the milking room, so I tried to be very stealth when taking pictures. I never tried to peek inside the nest, but kept my distance as best I could. At night I left one of the barn windows open for them, while the rest of the barn is closed up because of the coyotes. 

They fledged one morning when I was doing the milking and feeding the goats. They all found windows and doors to fly out of and I'm guessing the happy family is around somewhere. Phoebes are common to my state, but I don't recall seeing them much.  

Also, we have new feathered additions of the domestic kind. 

Buff Orpington chicks, hatched in late April

We bought them through our feed store because we could get the number and breed of chicks we wanted.

about 2 weeks old

These came about because our current flock is getting pretty old and have not done a good job of providing us with replacements. They sometimes go broody, but quit before incubation is done. So we decided to go with the Buffs, which have been a good breed for for us for broodiness and mothering. The batch is supposedly all pullets (female), but we'll see. Eventually we'll need a rooster.

Rather than put the new chickens in the established poultry yard, we fenced off a new yard on the side of the goat barn.



Several years ago we tried to make this a yard for new ducks, but they deserted it in favor of the chicken yard. We've tried to keep the chickens and ducks separate, but the ducks insist on being in the poultry yard and chicken coop. Since they squabble so much, we decided to start the new chicks off in a new location, as soon as they're old enough.

For a chicken coop, Dan expanded our old chicken tractor. 


It's heavier, of course, but will be more of a permanent coop for the new additions.


Once they are feathered out and able to stay warm without the light, we'll move them in. To start they'll have the coop area and the protected area underneath, but eventually they'll have the entire yard to roam in. 

We think it's best when young are raised by their mother, even chicks, even though they are able to feed themselves from the get-go. It certainly makes the job easier to have a mama hen do it, plus they learn quite a bit from their mother too. In this case, however, it couldn't be helped. 

May 7, 2025

Our Coyote Shortage is Solved

We've had coyotes from time to time, but lately we've been hearing them daily. And close by. The night Ursa's twins were born the yapping and yowling sounded like they were just at the bottom of our fence in the woods. In other words, too close for comfort. It would appear that a family of coyotes has taken up residence in the neighborhood.

The first explanation offered is urban sprawl. While we have had a population influx from the north, all of the construction has been close to town or along major roads. 

We are located where the red star is, just north of city limits.

So it could be urbanization, but I find it curious that coyotes would migrate toward populated areas rather than toward increasingly unpopulated wooded areas and the mountains. Food perhaps? One  benefit of semi-rural areas like ours is that a lot of people keep chickens. Plus the area is plentiful with small game, not to mention people who let their pets roam. Another explanation might be that there's been an increase in the area coyote population and they're spreading out.

Prepper's Livestock Handbook book cover
When I wrote Prepper's Livestock Handbook, I did a lot of research on livestock predators, including coyotes. I learned helpful things such as coyotes hunt in packs, hunt between dusk and dawn, prefer to hunt in isolated areas, and can jump five-foot fences. They are also known to dig under fences and bite through chicken wire. A tell-tale sign they've been in the area is that they tend to leave scat on elevated surfaces such as a log or rock. 

Coyote game of choice includes: squirrels, possums, raccoons, groundhogs, poultry, rabbits, pigs, goats and kids, sheep and lambs, calves, and small pets. They've even been known to eat skunks plus choice garden produce such as melons. 

We've been hearing them, but often the first sign on coyotes is the remains of the prey they leave behind. Signs of coyote attack include: attacking the throat, puncture wounds on head, neck, or shoulders, intestines or rumen may be dragged away from the carcass, carcass may be dismembered, calves tails may be chewed. 

Being shy, they prefer hunting away from humans, but if they are hungry, they get bolder. This came up when Dan and I were assessing how safe our goats are, and Dan said, 'well, when was the last time we saw a possum or skunk around?' This struck me because Dan has caught dozens and dozens of these critters in the past couple of years. We used to catch them nightly on the trail cam and he's made numerous trips to the park outside of town with one he caught in the live animal trap. Lately, we've seen none. That may explain why I've been able to harvest all my strawberries. And come to think of it, we hear fewer roosters crowing in the distance.

Australian Permaculturist Bill Mollison tells of being asked once by a student, of how to deal with slugs in the garden. His response was that they didn't have a slug problem, they had a duck shortage. His Austrian counterpart, Sepp Holzer, says the way to deal with predators is to let nature do it with a predator's predator. This thought is only comforting up to a point. What kind of predator would it take to decrease the coyote population?

The poultry are shut up for the night, as are the does and kids. Our bucks, though, aren't closed in and often graze at night. Their shelter is three-sided with pony wall and an overhang. There's only a gate for a door. Even so, Dan has taken to closing them in at night. Even though our 4-foot fences could be jumped, we have a rather intricate fencing arrangement due to our rotational grazing. Coyotes would have to jump three fences to get to the buck barn.

So far, all our critters have been safe. I make it a point to go to the lower gates in the late afternoon or various times during the day to bang the chain on the gate. Its loud clanging sound is hopefully a warning that humans are near. 

Losing livestock and pets to predators in just one of those things, and we've had our share of loses. The only thing for it is to be good stewards in protecting the animals we're responsible for and continuing to remain vigilant. 

April 30, 2025

Garden Notes: April 2025

 Rainfall

  • 1st: 0.01"
  • 2nd: 0.01"
  • 6th: 0.99"
  • 7th: 2.22"
  • 10th: 0.4"
  • 11th: 0.02"
  • 22nd: 0.04"
  • 23rd: 0,54"
  • 24th: 0.17"
  • 25th: 0.41"
  • 26th: 0.58"
  • Total: 5.39 inches
 Temperature
  • range of nighttime lows: 34 to 66°F (1 to 19°C)
  • range of daytime highs: 61 to 85°F (16 to 29.5°C)

Last frost: 13th 

Weather Notes: We've had a few toasty days but mostly the weather has been lovely.

Planted

  • okra
  • Swiss chard
  • corn
  • potatoes
  • transplants
    • tomatoes
    • cucumbers
    • sweet basil
Harvested
  • asparagus
  • lettuce
  • wild lettuce
  • chickweed
  • chicory greens
  • kale
  • collards
  • broccoli bits
  • lambs quarter
  • oregano
  • snow peas

Pictures

Transplanting my greenhouse tomato starts

The newly transplanted tomatoes covered with scraps from
the shade cloth we used to cover the greenhouse last summer.

Snow pea flowers

Snow peas with edible pods

Red raspberry patch

Polyculture bed: the squash and lambs quarter are volunteers. Also
growing are things I planted: lettuce, beets carrots, and daikons. 

Parmesan containers make for nice seed storage.

A hopeful strawberry. Usually critters get them as they ripen.

It's been a busy month in the garden and I'm glad for it. So, how about your garden? How's it coming along?

April 24, 2025

The Last Bowl of Soup

Soup season has come to an end. Soup is our favorite winter lunch, so all summer long I stick leftovers into a recycled peanut butter jar as "soup fixins." I defrost a jar every couple of days, add the previous days leftover soup and a pint jar of bone broth. Sometimes I'll toss in new leftovers. In the bowl pictured above, I tossed in a handful of freshly chopped kale from the garden. And there's lunch. But eventually, the weather starts to warm up and we have our last bowl of soup for the season. 

This year was the first time I think I managed an ongoing soup from the first bowl to the last. There's usually some left in the pot and this gets put back in the fridge until the next day, when it's added to for a "new" soup. 

Sometimes Dan asks what's in it, but I honestly can't be sure. The big bites are identifiable, but when I collect those summer leftovers, I scrape every last bit of tasty goodness into the soup jar. If the pot or pan is sticky with gravy or sauce, I glaze the pan and pour the liquid into the jar so that there are no air gaps. When I finish up a jar or bottle of sauce, ketchup, or tomato juice, I'll swish it with a little bit of water and add that to the jar too. I've even been known to add dumplings, stale tortilla chips, cheese, even leftover meat pie, crust and all. Everything but dessert goes into those jars. Nothing gets wasted! When it gets chilly out again in fall, I'll have at least a couple dozen jars of frozen soup fixins' for our winter lunches.

With the milder weather the chickens and ducks have started laying again, so our warm weather lunches revolve around eggs and salads. It's another way food helps mark our seasons. 

What about you? Do you have seasonal food favorites?

The Last Bowl of Soup © April 2025

April 18, 2025

Painting the Barn

One of the projects on our to-do list is giving the barn a fresh coat of paint.


It's been seven years since the barn was built, and it definitely needed a new coat of paint. I had hoped to find oil-based paint because it's longer lasting, but apparently they don't sell it anymore. I did switch brands however. In the past we used Lowe's Valspar paint on everything and were satisfied with it. But the quality doesn't seem to be as good as it used to be, so I switched to Glidden which seems to be a better product. At least it gives better coverage, so that means fewer coats.


Sadly, the barn quilt had to go. Here's what it looked like when it was new . . .

Photo from July 2018

But now . . .


This was Lowe's best plywood, but it' beyond repair. We'd both like to put up a new one, but making it isn't at the top of my to-do list. Dan wondered if cement board would be longer lasting, but I'm not sure about paint on cement.


We've had some beautiful days for painting and I'm glad to have the job done before the summer heat takes away the fun of outdoor projects.


This side of the barn is where our fig trees used to be. We had a slow die-off over the past several years. Except for one young survivor, they've been removed and I planted the area with fescue. The magnolia tree in the center of the picture serves as winter shelter for scores of birds. Grandiflora magnolias are evergreens with large leaves and offer good protection for them. Early in the morning the bird song and chatter is quite loud!

Of fig trees we planted two new ones.

We put them is a different spot, where they'll receive more sun. It will be a few years until we get figs, but they do well in our growing zone and are easy to maintain.

That's one big job crossed off the list! Now I'm on to giving Dan's workshop a repaint. 

Painting the Barn © April 2025

April 12, 2025

A Post At Last, More Baby Goats

I honestly didn't expect Ursa to wait all the way until her due date (today), but she did. She was so huge I was sure she was carrying triplets or quads. Finally, at about 2 a.m. this morning, she gave two birth to two huge bucklings. The photo above was taken just about an hour ago. Everybody is resting and the kids will sleep a lot for the next day or two. Wishing they were does, but just thankful everyone is okay. 

March 31, 2025

Double Header: Garden Notes and Baby Goats

I reckon I'd better start with the baby goats. :) 

Of my two pregnant does, Saluda was first. Last Wednesday she wasn't behaving like herself, so I penned her up before lunch. It was a good thing because right after lunch Dan went out while I did the dishes. He was back in a couple of minutes to tell me the first one was already on the ground. The second (the little doe) was out about 15 minutes after I got there.

About an hour old. The gray is a little buck, the brown is a little girl.

One day old

Buckling

Doeling

These are Saluda's first and she took right to mothering.

Garden Notes: March 2025

Rainfall

  • 5th: 0.55"
  • 10th: 0.77"
  • 16th: 0.7"
  • 20th: sprinkle
  • 24th: 0.03"
  • 30th: 0.55"
  • 31st: 0.63"
  • Total: 3.23 inches
 Temperature
  • range of nighttime lows: 28 to 63°F (-2 to 17°C)
  • range of daytime highs: 51 to 79°F (11 to 26°C)

Planted

  • daikons
  • turnips
  • lettuce
  • parsnips
  • carrots
  • beets
  • sweet pepper starts
  • cucumber starts
  • fig trees
  • herb starter tray
    • parsley
    • dill
    • comfrey
    • gravel root
    • red poppy
    • sweet basil

Harvested
  • lettuce
  • chickweed
  • wild lettuce
  • chicory greens
  • kale
  • collards
  • broccoli
  • dandelion greens
  • asparagus

Photos

The greenhouse gets quite warm on mild days, so the only
things I've got in it now are tomato seedlings & bolting lettuce.

My potted kale, collards, and new lettuce have been moved outside where
they don't mind light frost but don't like how warm the greenhouse gets.

My fall lettuce is bolting, but I planted new containers of mixed lettuces which are thriving. 

Also left in the greenhouse is my 2-year-old broccoli plant. It still
produces enough broccoli bites for salads, plus I'll save some seed.

In the garden, the mustard in the kale & collards bed is flowering.

Snow peas and garlic.

In the foreground is our hugelkultur mound. It's loaded with clover, daffodils,
chicory, and Egyptian walking onions. Behind to the right is our wheat patch.

Pear blossoms

Apple blossoms

That's it for me. Anything going on in your garden?

March 25, 2025

Agrarian New Year's Goals

According to the old agrarian ways, March 25 marks the beginning of the new year. You can read all about it in this post, so for now, I'll just say that this makes more sense to me than sticking the new year into the middle of winter.  

Spring is a great time to start working on new goals, and Dan and I spent the earlier part of the month making lists and discussing priorities. 2025 is going to be the year of maintenance and repair. We honestly don't have any major improvement or building projects. I guess finishing the last two rooms in the house would be about closest to that. 

Seasonal spring tasks focus on planting, so that's the upcoming priority as we approach last frost. Then summer will give way to harvest and preservation. Besides that, there are less pressing things like spring cleaning, annual fence maintenance, cleaning up areas that have become messy (like where our dead fig trees are), purging saved building supplies we'll likely never use (old storm windows and T&G from the front bedroom walls), repairing the foundation of our little garden shed, and repainting the outbuildings.

It's nice to have nothing pressing on the horizon. I know many people strive to avoid the mundane, but being able to take life day by day, to appreciate the little things, to maintain contentment, is so much less stressful than the habit of seeking excitement. It's one of the biggest reasons we chose this lifestyle.

How about you? Are you making plans or just winging it? Anything interesting coming up in your lives?

March 17, 2025

St. Patrick's Day Dinner

 I don't usually post much about holidays, but you may recall my Christmas series last December, Christmas Songs of My Ancestors. That was so much fun that this year, I decided look at how my ancestors ate. I've been researching the traditional foods and recipes for the various branches of my family tree and making meals from recipes I find. For St. Patrick's day, it seemed a good time for our traditional Irish dinner.

The first foods that came to mind when I started out were Irish Stew and Corned Beef & Cabbage. Then I learned that corned beef was an Americanized version of a traditional Irish recipe of Bacon & Cabbage. After a little more research, I finally settled on Colcannon and Bangers.

Menu

Colcannon
Bangers
Irish Soda Bread
Guinness Stout
Irish Apple Cake with Custard Sauce
Irish Coffee

Colcannon
  • 4 lbs russet potatoes
  • 1 small head of green cabbage or kale
  • 1 cup milk (or cream)
  • 1/4 stick butter, divided into thirds
  • salt and pepper to taste
Peel potatoes and put them in a pot to boil. 

Remove the cabbage core, slice the leaves thinly, and put into a large saucepan. Cover with boiling water and keep at a slow rolling boil until the cabbage is just wilted, not overcooked. Drain and return to the pan, melting in one of the parts of butter. Leave covered in a warm place. 

When the potatoes are soft, drain and return them to the saucepan. On low, let any excess moisture  evaporate. Heat the milk and another section of butter in a small saucepan until warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam and put them in a pot to boil. Add to the potatoes and mash with a potato masher. Add the cabbage, stir to mix, and serve.

Recipe Notes:
  • I halved the recipe and we still had leftovers.
  • Next time, I'll try it with kale, which grows better for me than cabbage.
Bangers

Bangers are sausages. But since genuine Irish sausages are something I can't find here, I substituted Bratwurst for them. Not as authentic, but definitely delicious with the colcannon. Mine were raw, so I browned them on both sides for about 5 minutes, and then poured half-a-cup of water to the pan, covered, and simmered till done, about 15 minutes.

Irish Brown Bread

You've probably heard of Irish Soda Bread. Irish Brown Bread is a variation using whole wheat flour. There are tons of recipes for it out there, with tons of variations. I wanted one as close to traditional as possible, and finally settled on this one from Secret Ireland. I also found a lot of good information there, such as the traditional recipe of old uses only four ingredients. Oatmeal, seeds, raisins, sweetener, etc., are all modern additions.

Traditional Irish Soda Bread Recipe
  • 4 cups flour (mix of wheat and white as desired)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1¾ cups buttermilk 

Mix until ingredients are combined (over kneading will toughen the dough). Shape into a round, score a cross on top, and bake at 375°F (190°C) for 35-40 minutes. For a soft crust, wrap the hot bread in a tea towel while it cools.

Recipe Notes:
  • I was surprised at how much it rose. The texture was nice. Denser than biscuits, but good flavored.
  • I used 50/50 whole wheat flour to white because that's the combination Dan likes.
  • I didn't have buttermilk, so I used kefir instead.
  • Next time I would increase the salt. For bread, I typically use 1/2 teaspoon salt per cup of flour. 
  • The trick of covering the loaf with a towel worked, and helped keep the crust soft. 
  • It's a quick but lovely rustic bread

Irish Apple Cake with Custard Sauce


I found quite a few versions of this online, so mine is a blend of the ones that had ingredient amounts I liked. 

Cake
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp of each ground ginger, nutmeg, & allspice
  • 3/4 cup soft butter 
  • 1 cup + 2 Tbsp granulated sugar, divided
  • 1 1/2 lbs baking apples 
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Peel, core, and slice apples. Toss with 1 tablespoon sugar and set aside. Cream butter and 1 cup sugar. Add eggs and blend. Mix dry ingredients and add to egg mixture along with milk and vanilla. Fold in apples and pour into greased and floured baking pan. Mix remaining tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over top. Bake at 350°F (180°C) in a 9-inch springform pan for 40 to 45 minutes. 

Custard sauce
  • 1⁄3 cup granulated sugar
  • 3 large egg yolks
  • 1⁄4 teaspoon salt
  • 3⁄4 cup whole milk
  • 3⁄4 cup heavy cream
  • 1 1⁄2 teaspoons vanilla 

In a bowl, whisk together sugar and egg yolks. Set aside. In a saucepan, mix together the milk, cream, and salt. Cook over medium heat, stirring constantly, until milk begins to steam. S-l-o-w-l-y dribble the heated milk mixture into the egg mixture, whisking continually to prevent curdling. Pour back into saucepan and heat until thick, it shouldn't take more than a few minutes. Stir in vanilla. 

At this point, the recipes say to strain the sauce, but I ran it through my blender, poured into a jar and refrigerated. 

Cake can be eaten warm or cool, with custard sauce poured over.

Recipe notes

  • For the baking powder, I used 2 teaspoons cream of tartar and 1 teaspoon baking soda.
  • I didn't have a springform pan, so I used a 9-inch regular cake pan. The batter spilled over the sides of the pan while baking! The recipe is excellent, so a springform pan will be a must before I make it again.
  • More apples would be nice.
  • I think my custard sauce was so golden in color because our spring eggs have such orange yolks.
  • Next time I'll omit the sugar/cinnamon topping. It made it too much like coffee cake. 

Irish Coffee

  • 4 oz freshly brewed coffee
  • 1.5-2 oz Irish whiskey (1 ounce = 2 tbsp)
  • 1-2 tsp sugar
  • 2-3 tbsp thick cream

Brew strong dark roast coffee and lightly whip fresh cream until slightly thickened. Pour hot coffee into the glass, add sugar and whiskey, and stir to dissolve. Pour cream over the back of a spoon into the cup to create a floating layer. Don't stir. Sip through the layer of cream to enjoy.

Recipe notes
  • I only added 1 tablespoon of the Irish whiskey, which made it more like a flavoring.

🍀🍀🍀

This traditional Irish meal is a great way to honor of my Irish ancestors. 

Are you Irish? Do you plan to celebrate St. Paddy's Day?

February 28, 2025

Garden Notes: February 2025

Rainfall
  • 5th: 0.03"
  • 11th: 1.1" 
  • 12th: 1.88"
  • 13th: 1.22"
  • 15th: 0.5"
  • 16th: 0.62"
  • 20th: 0.07 as sleet 
  • Total: 5.42 inches
Snowfall
  • 19th: flurries
  • 20th: 0.25"
 Temperature
  • range of nighttime lows: 16 to 55°F (-9 to 13°C)
  • range of daytime highs: 34 to 82°F (1 to 28°C)

Planted

  • snow peas
  • beets
  • tomato starts
  • bell pepper starts
Harvested
  • hopniss
  • kale
  • collards
  • turnips
  • broccoli
  • chickweed
  • Jerusalem artichokes
  • lettuce
  • daikon
Garden Notes
  • I was able to get all the garden beds mulched with leaves. Still working on the aisles, which I mulch with cardboard and wood chips. Weather permitting, of course.
  • The hoop house is a separate project, but I need to get the boxes cleared out and ready to plant.
Photos 
Greenhouse greens

Greenhouse salad: lettuce, kale chickweed, and broccoli 

Tomato seedlings

Front: spring daffodils, Behind: winter kale and collards

Snow pea seedling

Alabama blue collard. This is its second winter! I'm definitely going to save some seed.

How about you? Making plans for your summer garden?

February 22, 2025

Staying Warmer: Tweaking Our Winterization

February presented with beautiful weather. For ten days at the beginning of the month it was wonderfully spring-like, and I was beginning to wonder if winter was over. But we're back to frigid temps, sleet, and snow again. Good thing I wasn't tempted to start on my outdoor garden plans! (Well, I was, but experience prevailed).

Because we've had such long cold spells this year, I got to thinking about more ways to keep the cold out and the warm in. I've put up thermal curtains in several rooms, but our living room and kitchen have remained curtainless. 

Not hanging curtains or drapes is a fairly common style nowadays. For some people it's just mini-blinds for privacy. But I've seen a lot of windows with no covering. One neighbor across the street is like that and their next door neighbor only has mini-blinds that she leaves partly open all the time. On the one hand, the extra light is lovely, but on the other, even energy star windows leak energy; just more slowly. My mission this winter is better insulation for our windows. 

I started with the bay window in the living room.

Photo was taken right after we finished the living room and before
we put the furniture back in. It's looked like this since summer 2015.

Dan built it when we replaced the old living room windows. We both love it, but this winter I thought it might be a good idea to cover it at night to help keep the living room warmer. To do that, I found these really nice thermal curtains on Amazon.



These have made a difference! So much better than the thermal curtains I got at WalMart. These are thick and the fabric is lovely. Good price with lots of colors to choose from. I can definitely feel it's cooler in the bay window behind them. Highly recommended.

The front door was next. Even though it's insulated and energy-star rated, it's still colder to touch than the walls when it's frigid outside. But then it's steel! (And metal is not an insulator.)

My idea for the front door came from observing background details in movies and programs taking place in early to mid-20th century Britain. I noticed that they used curtains to cover doors.


It covers the entire door including the floor, where draft leaks are notorious. 


And it's easy to push it aside to open the door. On sunny winter afternoons, we open the door to take advantage of the late day solar warmth that the storm door lets in.

For now, I'm using one of the summer curtain from the bay window, but I'll replace it with the same brand as the thermals for the bay window. Actually, I'm thinking I will gradually replace all of my current thermal curtains with these. They'll also be useful in summer to help keep the sun's heat out. Even so, the lighter weight curtain is helping for now.

The other room I wanted to address was the kitchen. In the morning, the kitchen is the coldest room in the house, until we get the wood cookstove going. Neither of those windows had more than lacy curtains for the look.



While I love having the natural light, I realized they were why the kitchen is always chillier in the morning than the rest of the house, even after replacing the windows. The curtains I put up were made for different windows, but they definitely help. 



When the sun hits that sink window, I open the curtain and let in the light and solar warmth.

I admit that these steps make the house darker, and that I miss the natural light. But then I ask myself, which takes more energy, heating the house or turning on a couple of light bulbs? Every little bit helps.

Anyone else taking steps to make their home warmer this winter? I'd love to hear your ideas.