The Lord has graciously allowed our orchard to continue on, and we are very thankful!
The year started with my pruning the fruit trees. This year we had foreman Mimi supervising! 🙂
And here is the orchard mid June:
I think the mild winter last year affected our peaches and nectarines, as we didn’t really get any of those. And not many plums either. But God granted we had one pear tree do very well. Quite a few fell off in a storm we had, and we collected them but they never ripened. And apparently, pears don’t ripen on the tree, and you have to pull them at just the right time, when they easily twist off the tree, and then they ripen as they sit, but can only sit for so long before they over ripen.
However, we were able to enjoy quite a few of them from the ones still on the tree which did ripen fairly well! Here are the last several:
And this year was our most productive pecan harvest! We had basically three trees produce this year, up from one last year.
Here is the first round from the two newly-producing trees. This sheller apparently works extremely well:
And then our big producer yielded a two-gallon bucket worth!
We are very grateful to the Lord for granting these provisions of food off of the land, directly from His hand. And we thank Him for the increase in pears and pecans He graciously granted!
Having lived in Texas over ten years now I can see why okra is so popular in the South. In our personal experience with hot Texas summers, we have found that okra is one of those crops that thumbs its nose at the hot, sweltering Texas sun and says “Come on, is that the best you got?” It is an extremely prolific, heat/drought tolerant crop that has done well for us every time we have planted it so far, thank the Lord.
This has presented a problem, albeit a good problem, for me in terms of the best way to capture and preserve it. You can certainly pressure can it but that is not our preference because we like to preserve it with all of its nutrients and freshness. Okra is a nutrient powerhouse, so we are excited and very motivated to incorporate it into our diets.
The last couple of years I cut it up and lacto-fermented it in a salt brine but found I didn’t prefer it for a couple of reasons. For those of you who don’t know, okra has this “snotty”, “mucusy” stuff inside each pod that is really healthy and beneficial but kind of gross. And, for some reason, I still haven’t nailed the salt brine recipe and have had a lot of hits and misses.
Thankfully, some time last year my friend and neighbor, Shannon, and I were talking about okra and she mentioned lacto-fermenting it leaving the okra pod in tact and not cutting it up. I was very excited when she mentioned that and was eager to try it. First of all, it meant a lot less prep time and also, maybe a reduction of the “snot” factor.
Fast forward to mid-summer and our okra plants were starting to produce each day. If you’ve ever grown okra, you know that it grows measurably every day. You could probably sit and literally watch it grow if you had the time. At first, I cut them up and put them fresh in our salads each night, which is crunchy and delicious, by the way, and the “snotty” factor is virtually non-existent in fresh, cold okra. But then the floodgates opened and a big okra surplus started to mount up. I remembered I had preserved garlic cloves in apple cider vinegar and really liked the flavor so I decided to do the same with okra. I went out and bought a really cheap jug of apple cider vinegar at the store and off I went!
Here is our beeeeeautiful okra, probably just one days worth:
So I quickly rinse them and, it’s not necessary but I like to cut off the stems so they fit in the jars better:
Then I just shove them in the jars however they will fit:
You can usually get a gallon jug of cheap apple cider vinegar for under three dollars. Even though it is not organic with “the mother” in it (a colony of beneficial bacteria promoting good gut health), cheap apple cider vinegar is still a great preservation vehicle and a pre-biotic, which means it feeds probiotics. So it’s still a great way to preserve. It also provides a really nice pickling-like taste:
I just pour in the apple cider vinegar and leave about 1″ space at the top:
A very important step that I had forgotten but a friend reminded me, is placing in the jars something that contains tannin. This keeps the okra nice and crunchy, where it would otherwise become soft and mushy over time. Thankfully, we have oak and mesquite trees right outside our house, so I just place a few leaves of one or the other in each jar.
Another step worth noting is that you may find you need to burp your jars for the first few days to release the buildup of any CO2 (carbon dioxide) gases. But since you are not waiting for an official fermenting process, you can eat the pods as soon as you like!
All in all, we preserved over 50 quarts of okra this garden season, all thanks to God for bringing the increase! I went ahead and numbered each jar so we can be sure to eat the oldest ones first. Since the pickle taste can be pretty tangy, I quickly rinse the pods before I put them in salads, etc., and it leaves a really nice pickled okra taste. You may wish to add in any other spices/flavors to customize your preserved okra to your liking. If you want to tone down the tang, just soak the okra in filtered water over several hours before you want to use it.
This way of preserving should keep for many months, although your experience may vary.
We are extremely thankful to God for His bountiful okra harvest and a very quick and simple way to preserve it!
The Lord graciously granted another three chicken hatchings of 2017, the 6th, 7th and 8th!
Here’s group 6. I believe the hen hatched out 8:
In this group, there was one that had trouble with one of its legs, and would stick it out straight back — you can get a good look at it how it was in the video below. Well, in our experience, a good way to try to help with that is to put binders on its legs, where you use a thin piece of duct tape and wrap each end around each leg, which helps keep the legs together, with the idea that the good leg will help guide the bad one into what it’s supposed to do correctly (like us being yoked to Christ! Matt. 11:29 – “Take my yoke upon you, and learn of me; for I am meek and lowly in heart: and ye shall find rest unto your souls.“).
At first, it was too small for the good leg to overpower the bad one, but as the good leg strengthened, I was able to attach the binder, and it did seem to help. You can see the binders on it in the video as well.
Today, she (which is what it appears it turned out to be) is still going, and able to get around fairly well, which we also show in the video.
And then, here is group 7. The mama was a hatchling from I believe a couple of years ago, and she originally hatched out 11. But…
I can’t remember exactly how this went, one day I did a count, and only saw 10, but thought perhaps I had just miscounted originally. Some time later, I walked in, and there was one dead, and only 7 alive, which means another 2 were missing. What was going on? I looked around in the summer kitchen pantry there, and sure enough, I found a snake in the corner, picked it up, and there was a chick-sized lump in its belly. Arg! And bummer. I don’t know how it got in there, as I had been purposefully keeping the main doors of the summer kitchen closed just because of this snake issue (we’ve had trouble like that before) — maybe it got in through a small hole in external OSB, but it seems it would have had to do that when it was smaller.
Anyway, after getting the snake out of there, the other 7 are still going strong!
And this is group 8. 6 or 7 hatched out, 1 or 2 died, but the other 5 are still also doing well!
And here is a video of all 3 groups:
Once again, we are very grateful to the Lord for granting these provisions, and for His mercy on the ones He allowed us to keep. They are all His chickens to do with as He pleases, and we are just thankful He has allowed us any. May they be used for His glory!
While we here are always looking to learn ways to preserve food without freezing or canning, in the mean time, I learned how to pressure can bacon several years ago and, since it is so easy, I thought I would share it with you in case it might be helpful to anyone. The price of bacon has seemed to skyrocket over the years (at least in actual prices). Wouldn’t you love to “pounce” on a good bacon sale and be able to preserve it in bulk without using up freezer space or risking freezer burn? AND, it would already be pre-cooked! Real bacon! Well, below is a simple tutorial as to how I process and pressure can bacon pieces. (Sorry, if you want to can entire pieces there are other tutorials on line). Investing in a canner and some jars/lids is really not very expensive at all compared to the savings over time when you find great sales. You can pressure can just about anything.
Okay, let’s go!
Here is how the bacon comes from the processor:
So, I just take it out of the package and lay it on a cutting board with my preferred knife ready to cut it into strips. REALLY, REALLY IMPORTANT NOTE: Make sure the bacon is still partially frozen for nice, clean cutting. As it thaws, the fat gets greasy and slippery and becomes increasingly difficult and more dangerous to cut. You may as well put it back in the freezer at that point:
I cut it into approximately 1/2″ strips. If you want smaller pieces, cut to your preferred width:
Then I cut the strips cross-wise into several small sections, again, approx. 1/2″ (cut to your preferred size). Don’t worry about trying to separate each layer; it will all separate in the cooking:
Okay, then I just lightly cooked the bacon in frying pans, about half-way or more cooked, and the fat is released from the meat:
I then strained out the meat with a slotted spoon. If you want less bacon grease in your jar, use a colander or more thorough straining method:
Here is the big bowl of bacon grease I strained, which will be canned in separate jars along with the bacon. This way, the grease will be preserved indefinitely until I’m ready to use it, and it won’t become rancid:
The yield: 22 pints of delicious bacon pieces!!!
I strained the bacon grease to get out the little remnants of bacon for a clean, clear lard result:
Four and a half pints of bacon grease – not bad!
I processed the bacon and grease in pint jars at 15 lbs. pressure for 75 minutes in my trusty pressure canner (don’t be intimidated, if I can do it, anyone “can” 😀 ), dutifully following the canning book instructions. We live about 1,100 feet above sea level so please can according to your own altitude and guidelines:
And the finished product! It may not look that appetizing, but here is delicious pre-cooked bacon, ready to be poured out of the jar and used in your recipe of choice. You can heat it up and get all of the grease out of it, or include the grease to fry with, etc. When bacon is called for in recipes, it usually takes time and planning. This way, it’s all ready right away!
Here is a closer look:
We are so very thankful to God for these provisions and a way at this time to preserve and be good stewards of them. Bon appetit!
One thing we’ve discovered with our turkey hens is that they like to make nests out in the woods, and so when one doesn’t come back at night, we go looking for it where we have seen them about during the day, or try to find them the next day, and thanks to the Lord we have often been able to find them, usually with broken eggs around them, as the critters get to them if they’re left, most likely over night.
Well, our brown hen, Haddie, from last year’s hatching from Trina disappeared. We could not find her, and she didn’t show up at all again around the homestead, as they often do at least in the morning before going back to sit.
One day when going back into the woods to cut fire wood, I saw a bunch of what appeared to be turkey feathers, and tracked them along a path. Sadly, it appeared she was taken out by some critter, although she moved quite a bit before the feather trail stopped, so she gave it a go. And so, we lost Haddie, and we miss her.
However, we were able to find our other new hen from last year, Tasha, with maybe 8-10 eggs under her, so we grabbed her and them and put them in the summer kitchen.
And by God’s graciousness, she hatched out three new little live turklets! (That’s what I call them, like I might call a chicken chick a chicklet 🙂 ). Sadly here though, two of them died when fairly young, but we do have the one left, who at the time of this writing is about 2/3 the size of her mommy now! We believe she is a hen as well, she looks a lot like Tasha, and we’ve decided to call her Halia, in honor of Haddie — the “Ha” from the start of her name, and that “Halia” apparently means “Remembrance of a loved one” in Hawaiian.
Here the pair are back in June:
And here is a video of them in the summer kitchen, and then when we released them to be free:
Finally, turkeys do silly things, and here’s a video example, with Lil Hank from last year’s hatching tapping on the screen and saying hello through the house window…while perched on a sawhorse!
As always, we are very thankful to the Lord for granting these provisions, and the health and safety He did grant to any of them! It’s only of His will, graces and mercies we are supplied with anything, where we deserve nothing, and even to have them taken away for sin. And so, we are very grateful!
The results of breeding time 2016 are in and gone now, and so we thought we’d introduce you to 2017’s goat kids!
First, this is our buck Rocky. Even with a leg injury, he’s still able to get the job done!
And our new buck Shakespeare…first round with our does for him. He’s shown dragging a stick so he doesn’t jump the fences. Also, we had him dehorned because they appeared to be growing over themselves and causing him grief, although the dehorning operation was quite some experience, where after numbing the area, the vet used a cord saw to saw through, Shakespeare screaming the whole time…arg…and just wow. Because the sinus cavity extents into the horn, he then sutchered head skin over one hole, but didn’t have much for the other one; and so, we’ve been keeping it wrapped or covered with antiseptic and triple antibiotic gel when necessary. Thankfully, it’s slowly healing:
Here are some pictures from some of them earlier in the year:
And then let’s go around the horn, introducing each doe & her kids…
This is Pammy, with her kids Toro and Pablo. We thought Toro looked like a tiny Longhorn bull, and then kept the Spanish naming idea for his brother:
And here is Adeline, with her kids Leah, because she looks like her mommy, and we took the “L” from her name; and Arielle, because her coloring was black/grey/black and reminded me of an Oreo cookie, and so we used the “A” from her mom’s name as well:
And then this is Annie with her kids Paula and Linus. Paula, because she looks like Pablo, and Linus because he looks like Adeline and we just used the “L” from her name:
This is Gracie with her doeling Dottie, because she has a dot on her nose. Gracie had a buckling too, but he sadly died in less than a day. Gracie started having rumen problems at the time she gave birth, so Sue faithfully bottle-fed Dottie in a partial manner to help supplement:
This is Hannah with her kids Cicely and Bison. Where the black comes from, we have no idea, since Shakespeare was the daddy. The buckling looked like a Bison to us, so we started there, and then went with Cicely to kind of match. Bison was interestingly born three hours after Cicely, and Hannah ended up basically rejecting him, not letting him suckle, so Sue picked up this job too:
Next is Lucy with DeForest, William and Leonard. Lucy was first to go this year:
And this is Nellie with her kids Ricky and Nelson. We started with Nelson because he looked like his mama, and then added the Ricky. Sadly, Nellie had a still-born, but these two were just fine:
Here is Marie with her kids Maxine, Laverne and Patty. Little Laverne next to her was quite spunky. Sue started to supplement bottle-feed her too the last few weeks, just because she was so small. If you look, where did Patty, the white one in front, come from since Marie’s mate each year is Rocky? We weren’t sure Rocky was getting the job done, so for a very short period of time, we put Shakespeare in with her. Well, it appears both bucks got to her! 🙂 :
And finally, her highness Winnie with her kids Shelly, Shelton, and Della. The two “Sh” names because they look like Shakespeare, and Della for the “D” in Adeline, whom she looks like:
And here is their video for the year, including the goodbye as they went to their new owner, and a few snippets after that — look for Annie at the end showing off fine goat behavior!
We are always very thankful to the Lord for granting these provisions of the goat kids, and our buyer friend to come get them each year. And we are thankful for the milk from them, which we are able now to use, along with eggs, exclusively to feed our pig. And thanks to Sue for your faithful milk collecting!
This is our first garden update for 2017, although we actually did plant a Spring garden…
In times past, I’ve tried to plant regardless of how well set up the environment was — “Oh, it doesn’t really matter how the soil is…just put the seed in the ground!” Well, as I’ve found out, and I’m sure anyone reading this who has successfully done gardening realizes, that doesn’t work, and is of course not biblical (the soil must be good to bring forth fruit — see (Matt 13:1-23).
Anyway, I thought this year, I’m going to dig out any of our clay soil and put in compost, and then plant…even though our seeds are really old. Well, as I found out once again, and those reading this who have done gardening know, old seeds don’t work either.
Sigh.
Out of the maybe 150 or more (at a guess) seeds I planted, here is the one plant that grew, a broccoli I believe:
I believe now! 🙂 And we are thankful for this one plant. May God prepare the soil of our hearts by His Spirit and plant His gospel and law in it so it will bring forth much fruit, and we will be obedient to Him!
Following that, and waiting until the ground warmed up, the plan was to plant okra, which works well out here. I dug out holes, filled with compost as needed, and used seeds given to us by a gracious person…from this year! 🙂
Well, not that we’re entitled to anything, or that God is under obligation to grow anything, or that these things happen without Him gifting them, in His graces, He has caused them to grow, and start to bring forth the edibles!
Here’s a hopeful okra. Beautiful, not only visually, but in the potential of fruit coming from it (like even the lowest of Christians, because they have the image of Christ stamped on them)…
Also, in our other garden area, Mr. Bunker graciously gave us some sweet potato cuttings. After, I put the root ends under the mulch against the ground and then covering them with the mulch that was there, I found I really needed to water them well, but once doing that, the vines really started to take off, and here is how they are now:
Finally, Mr. Stonger also graciously gave us a goji berry bush and a couple of blackberry cuttings, which have been doing well…
The goji berry bush put out quite a few berries earlier in the year, but once heat hit it, it lost a lot of its leaves, so I started watering it a lot, and it has come back nicely, thanks to God.
There’s even a berry there now, and some purple flowers growing:
And here are the blackberry plants. I had to put them in tomato plant cones to give them some support. Also earlier in the year we got a couple of blackberries, which were yummy!
As always, we are very grateful to the Lord for His provisions, and the understanding about Him we can gain through being involved in His creation and studying His word!
Heb. 11:8-10 - "By faith Abraham, when he was called to go out into a place which he should after receive for an inheritance, obeyed; and he went out, not knowing whither he went. By faith he sojourned in the land of promise, as in a strange country, dwelling in tabernacles with Isaac and Jacob, the heirs with him of the same promise: For he looked for a city which hath foundations, whose builder and maker is God."
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