Here's Yeti, one of the two cats that works indoors and outdoors at Cold Antler Farm. I've lived around cats my entire life and appreciate them. I have even been caught cuddling one close, (if we're in a place safe enough to be so honest). But I don't think I'll ever be a "cat person". Any of you out there who think your cat wouldn't eat you if she weighed another two hundred pounds is kidding yourself. There's a reason Clifford was a big red dog.
I am sharing this again to urge anyone on the fence to sign up and join the tribe this October! If you are even on the fence or nervous, grab up this workshop because it is a life changer. Now, I'm not saying I am a life changer, I'm saying becoming an archer is. You see the world different. You walk taller, you learn a discipline and an art that holds your head higher and allows a focus and meditation few sports can match. You can lose yourself in a run, you can ride a horse for therapy, but nothing compares to the feeling of the bow. Your mind is totally open and clear when an arrow is pulled back to your lips. It is heavenly. Also, take heart in knowing everyone coming is a complete beginner, so no worries about being worst or best. This is about learning to shoot traditionally and for yourself. Who knows? It may open your world to hunting, or competition, or the SCA like it did for me. So sign up for these two amaing days this coming Holy October. Take aim beside me.
I am happy to announce a new event here at Cold Antler Farm! Hopefully this will become a tradition like Fiddle Camp. Columbus Day Weekend, 2014, I would like to host an absolute beginner's archery event called Arrows Rising: October Light. It's two days of learning the skills, techniques, and equipment needed for traditional archery. That's right, traditional is what I said. We'll be using the longbow (not compound bows) and learning instinctive shooting. There will be no training wheels or sights, instead just wood, string, arrows, eyes, and targets. The event will include a wooden, artisan-crafted long bow at a poundage and length suitable for beginners. Yup, you get a bow!
This may be the event I am most qualified to teach here, too. As a professional archery instructor, a team member of a historic archery team, and a safety marshal for the Society of Creative Anachronism I have been teaching and educating beginning archers for some time now. You'll learn not how to pull and release but how to position your entire body, mind, breath, and heartbeat for the target. You'll be among other beginner's as well so no worries, please.
Day One will include an overview of safety, gear, types of bows and arrows. You'll get to know your bow and learn the basics of care and feeding, stringing it with a bow stringer, and how to measure yourself for arrows. You'll get to learn the safe way to shoot with others at a range environment. You'll get the basic lesson of instinctive shooting as well. The day will end with target practice (supervised) and a talk about important books and resources for the new traditional archer.
Day Two will be shorter, but include a group breakfast at the Burger Den followed by a fun tournament with prizes. We'll wrap up around noon or 2PM at the latest and you'll leave not only with your own bow but the knowledge to shoot well, shoot true, and all the skills you need to practice at home or your local archery range (you may not realize you even have a local public range!).
If you want to sign up I am only accepting two more people. I encourage total beginners to traditional archery who always wanted to take up the sport to attend, you really will enjoy it. If you are already an experienced archer, I suggest letting the folks who never touched a bow before take the first slots and you are welcome to attend the tournament Sunday or come and shadow at the talks and practice on Sunday.
SIGN UP BY MESSAGING ME ON FACEBOOK OR EMAILING
Oct 11th and 12th, 2014
Cost: $350 (includes bow!)
No Camping On Site
NOTICE: Workshops are not refundable, regardless of date change, weather, or any other reason, but all sales of workshops are good for credit towards other events of similar value or less long as I am hosting events and farming! Understand this before you sign up, please.
Welcome new readers and old friends, I often post this: Come in, and Sit Down, which means introduce yourself here on the blog by your name and location, and maybe share a little more about yourself as far as homesteading dreams or goals are? If you don't feel comfortable giving your name online, you could always just leave your location and perhaps a suggestion for the blog. It's a way for me to see who I am writing to and say hello. It makes the place a little more friendly on this side, as you know so much about me, but I know so little about you. A simple introduction makes it feel like I'm talking with a group rather than writing to the sky. If you never comment this post is an exception worth making. You might even make a friend or two...
It's also a way for you guys out there to connect with other folks with like interests. If you're sitting in your Sausalito apartment dreaming of mini angus bloodlines and rototillers you might just see another name from Sausalito a few comments down dreaming about coop plans and explaining his container gardens.... and before you know if you've made a farming friend. The internet is great—you'll never hear me say otherwise—but it keeps us inside a little too much. It should be a tool to network and learn from, not a replacement for three dimensional conversations and relationships. (I am talking for myself right now as much as anyone) and by saying hello here you might just spark book clubs and dinner potlucks, meetups and work parties, farm visits and advice, or just someone to grab coffee with in the Philadelphia Barnes & Noble and pour over the new issue of Hobby Farms together while chatting about why your husbands think chickens are ridiculous.
So come on inside, pull up a chair, and say hello.
The wonderful folks at Mountain States Rosen Co-op, a group of western US lamb ranches, are giving away a portable grill as part of their summer promotions, to get people excited about eating lamb again! To win you sign up over on Facebook, through this link here or the ad on the right side of the blog. It takes a second or two, and once there you can get free recipes and cooking tips as well as meet the people who comprise MSR.
I got in touch with MSR because they reminded me a lot of the Cabot Cheese folks here in Veryork. Cabot is a larger label, but it is a combination of so many neighbors' livelihoods. Hundreds of small farms and family operations, passed through generations, with the golden ticket of a place to sell their wares and distribute for them. When you buy Lava Lake Lamb you are buying grass-fed, humanley raised, food that supports folks right in this country managing to retain the job title of "Shepherd" in the 21st century. When you find their brands at your local grocer or co-op you can make sure you are choosing an American-raised lamb over an imported one from 10,000 miles away. They have gone above and beyond labeling standards and many packages have QR codes you can scan to not only learn about the food but the farm or ranch they are raised on. This is a big deal for folks who want to shop mindfully, and something I support wholeheartedly. The video below is one of those ranchers, still driving their flocks across the mountain ranges of Montana. Watch one family keeping a tradition alive, raising meat and wool for supermarkets and soldiers alike. So CLICK HERE, to win a grill and just a visit to their site or a package of Shepherd's Pride in the freezer is a step towards better meat, better business, and happier animals. I thank them for their support of Cold Antler, where lamb will be on the menu in a few weeks!
Announcing Backyard Orchards and Homemade Cider Workshop!
I am announcing this last-minute workshop for a limited number of people. Someone recently emailed me about hosting an Indie Day about backyard orchards. I contacted Brett McLeod, professor, expert, and author on all things backyard forestry and homesteading. I asked him if he would be willing to help out and cover this topic since I do not have as much experience with it and he agreed! I think the original person who asked is no longer interested but I grabbed the opportunity for the farm and asked Brett if he would be willing to come teach here to a small group even if the Indie Day folded?
He agreed to that too, and is coming to Cold Antler Farm on August 10th to talk about keeping a productive backyard orchard. He will cover the work, species, pruning and basic care and feeding of fruit trees and take you for a walk through the woods and pastures here to see trees in various states of productivity. He will address your questions and help anyone thinking about backyard forestry or orcharding start out in the right direction. This is a wonderful opportunity for anyone interested in agriculture a little different than vegetables and animals, and a fun time to talk about home brewing, too!
In the afternoon we will talk about home brewing and making your own fresh and hard ciders. For those of you not ready to buy a lot of land but are able to plant a few dwarf trees in the backyard and get a small fruit press - this is a way to turn your backyard fruit into a value added and delicious product! Hard cider is wonderful for barter, cooking, or enjoying by the campfire. It is an annual fall tradition here at Cold Antler and much looked forward to! Come see what all the fuss is about.
Note: we will not be brewing cider or working in a kitchen, but we will be talking about it, i'll cover my recipe and review supplies and the process. Bring a notebook!
This will be a small workshop and a fundraiser here for Cold Antler. It is August 10th from 10AM-5PM and will be $100 a person. Only a few people will be attending besides Brett and Myself and two of those spots already just sold thanks to a preview of the idea on Facebook last night. To sign up email me at email@example.com
I received a message today from a reader who recently lost many of her chickens to a predator. She was deflated and frustrated, mostly because it had taken so much to get to a point in her life where she could raise chickens in the first place. To finally get to that point, build the coop, save for the birds, raise them up, and have one stroke of poor luck take them away was a huge blow. I emphasized, as I knew that plight. It's hard getting to a chicken-friendly life and even harder keeping the birds alive without a Fort-Knox level coop. She explained she didn't have the money to build a fortress or even replace the chickens. Now it's just a big let down.
To those of us who spend our days with animals or have grown up around livestock, we sometimes forget what a huge step it is to take on something like chicken care. It is a huge responsibility, and a shift in how we live with animals. Most of us understand the pseudo-parenting of cats and dogs, but chickens (to most who keep them) are not pets; They are employees. Animals you raise with care and temperance with the intention of feeding and keeping safe in return for food. With chickens it is either meat or eggs, and both of those outcomes can turn into a fox dinner without much notice.
To those of you struggling with such losses I urge you to not let it get you down. In the words of Joel Salatin, "Anything worth doing is worth doing poorly first!" and I am a firm believer in that. If you lose your first flock (my Siberian Huskies ate my first chicks in my Idaho kitchen) do not beat yourself up over it. There isn't a single farmer, homesteader, or chicken keeper that didn't make mistakes when they started. Anyone who is taking chances and taking on new things makes mistakes. I have made many and have lost rabbits, sheep, chickens, and turkeys to those mistakes. It is not a good feeling, you will be told you are a failure and should stop, but it is a part of this life and a part of farming. Do not listen to your inner demons or the know-it-alls on Facebook. Where there is livestock there is deadstock, as the saying goes. You, Ma' Nature, or Murphy's Law WILL make things happen and they aren't all good. You need to know that any animal you take into your life will at some point die. That is part of the story, as it ever has been. Some die to be our food, some die of old age in their sleep, some feed the fisher cats, and some simply fall over for no reason but a cold snap after a bad cold. You can be a vegan with a vegetarian housecat on vitamin B supplements and that cat will die not matter how much Reiki or acupuncture you throw at it. All living things are on a clock, and when you begin homesteading there are MORE CLOCKS. There isn't a person reading this with animals of their own that doesn't have a story to share of losing livestock or a beloved companion. So understand you are not alone, you are not a bad person, and you are now another of the nodding heads at the feed store. Crap happens.
The point is to learn from your mistakes and to always improve. If you lose your birds in one night then do some research. Find out on forums online or at your local poultry club or extension office what caused the deaths and how you could prevent them? I recently lost a lot of chicks to a rat that chewed through a plywood brooder in ther barn. Next week I am getting more turkeys. Guess what? The brooder is being cleaned out, stapled all over with hardware cloth, and blessed before I set another poult or chick in there. There are many inexpensive and clever tactics out there, from blinking Christmas lights in July to radios blasting talk radio into the night (my own birds have never missed an episode of This American Life). It can all help. Just don't give up. And don't you dare let people tell you to stop raising animals because you made a mistake. If you need more validation read "The Dirty Life" by Kristen Kimball to see what can happen in the first year of a new Animal Farm. Her story has sick pigs, gored steers, infected cattle, escaped horses, the works. But that was their first year as a full-diet CSA and now a decade later they are still at it, wiser, leaner, and better. I am just grateful Kristen wasn't blogging then. She would have an earful from all the "experts" online.
Here's the bottom line: raising livestock means you will experience loss. There is no avoiding of it. There are stories I hear in hushed tones at the auction barn or in the hardware store. Folks dealing with all sorts of problems, predators, diseases, and bad decisions. Most of them have the good sense not to write about it on the internet but they are all learning. And when I talk to folks like my Hay Man, Nelson, who is nearly 80 and knows cows the way I know my own hands... I see what the endgame is. There is a point where you figure it all out and that is worth the effort. Till then, know husbandry is not perfect. People are not perfect. Be forgiving of yourself and do not give up. And most of all, understand that patience is part of the process.
Keep raising chickens.
P.S. If you are a part of Clan Cold Antler, start reading the clan blog starting tomorrow: big news there, personal news, long journey, play-by-play.
This is the main doorway to Nelson Greene's barn. It's where Gibson and I get most of our hay (one of our many hay banks around the county). He never hesitates to follow wherever I go. When I leap up into a barn, he leaps behind me. I called him to me from inside the timber cathedral and he took a seat like a king looking over his kingdom. I sometimes wonder if he knows he is living a life so many dogs could only dream of. I think he does.
Surely you've heard of an electric fence but do you know about the Lightning Fence? That name fits, because this is beyond any power tucked inside boxes and wires. This is a force of nature. A line so strong, so absolutely undisputed that rams shake and lambs scatter at the sight of it, much less a touch.
The Lightning Fence is just that; an ever presence. It is like a thunderstorm hovering above a pasture. And just like a storm it knows when to strike quick or become the gentle pulse needed to control the stock. It's a thing of beauty, under utilized as rainwater and just as necessary.
Do you know about how effective it is in any weather? Come drought or snow, power outage or shaking earth - the Lightning Fence still runs! It's dependable the way a farmer needs dependability. One purchase lasts for years, works for over a decade without complaint, and can add extra warmth to your home on cold nights. It runs entirely on renewable energy, requires minimum maintenance, and makes a single shepherd as powerful as a fleet of ATVs, waving hats, and barbed wire. Sometimes us with Lightning Fences wonder how any of you are doing this fine work without one? But sadism is growing rampant in these troubling times and who are we to judge?
The Lightning Fence is not new. It has been used since time out of mind to move animals to fresh grass. Where do you want them? How long? Perhaps you need them over here, under there, across this stream or through these woods? The Lightning Fence understand you, speaks your language! It hears you and does whatever it can with a power that tears into the earth and, at times, can fly across the twilight sky.
It makes the farmer question everything he has ever been taught about the sacred. For how could holiness be found only in stone churches when such grace and force dances before their eyes? And how could words in books ever doubt the certainty of want?
I am a wielder of a Lightning Fence.
If that is all I get to be in this short and wild life, it is enough.
Anyone who shares their life with goats knows all too well that the reputation is well earned. In so many mythologies and traditions the goat (or goat-like attributes) have been associated with wit, joy, frivolity, pleasure, passion and naughtiness. We see horns and cloven feet and we think: you little devils, but we think it with love. Part of living with goats is accepting the fact they will constantly outsmart you, frustrate you, and challenge you - but you are better for it. My fences are better, my feeding regimen is better, and the animals have given back so much. Just two goats and I am set up for all the milk, cheese, yogurt, and soap I could ever want. I trade and barter the extra and any old milk gets poured right into the piglet's trough. And not just little pigs enjoy milk. My older pigs in my barn love it as well and stand next to the edge of their pen while I milk Bonita with happy squeals and open mouths. I can shoot right from the teat four feet into their mouths and that is a scene worth getting up early for! I can't encourage you enough to take on a goat or two if they interest you. I really can't. Once goats are a part of your life, you can't go back.
Bonita and Ida are doing well. They have slick coats, trimmed hooves, and seem happy as Pan himself. Here they are on their afternoon walkabout, realizing that there is grain in the back of the truck. Bonita is already up and investigating and Ida (bottom left) is about to jump up and join in on the ravel. They never did get the bag open but had I not herded them back into the woods they very well may have! I love their afternoon gambol around the farm. Usually it is after milking and all other chores and I just sit and read in the chair hammock while they eat things out of shrubs and trees. Ida prefers apple leaves and Bonita prefers Burdock. They play with Gibson, snort and fart, and just act...well, capricious.
If anyone out there has any goat life questions, reservations, or tips for fencing - please do share in the comments. When it comes to these guys most of us need all the help we can get, but even in our collective fray we like that we share our days with these imps. They put the party in pastoral.
Enjoy this short clip of our afternoon walkabouts. It lasts a short while until a border collie jumps up into my lap and the film cuts out! (Gibson is soooo much better now!)
Indie Days are a new thing here. The reason for them is exactly states in the title. Indie means Independent. If I want to live a life as a self-employed woman, independent and resilient, then I need to keep a roof over my head, stay on top of my bills, and slowly try to improve my own situations. Indie Days are a step in that direction
It’s the chance to come to the farm and hang out for a whole day to talk, learn, ask questions, or just see what life on a farm with this many animals is like? It’s just you and me. Or you, me, and your best friend or spouse or teenage daughter or son. Point is it’s a tiny group and just for you. You can schedule it in advance or make it an Indie Weekend. They work like this: you show up in the morning and we do a farm tour and get to know each other and then we get started on what it is you want to experience: fiddle lessons one on one? Backyard pigs? Homesteading for beginners? Building and planting raised beds? Learning to shoot a bow? Starting a blog or getting into writing? What it takes to take on the dream of a working equine? Always wanted a border collie and want to see one or two (we can ask Jon and red, he offered to share his pooch with CAF readers at times) we can do that! If it is something I can teach you, I will. If it’s something I can’t I’ll let you know.
Here’s an example of an Indie Day, and something I am also offering to anyone interested in this. Woolcentric: come to the farm and join me out in the pasture with the sheep. We’ll talk livestock, I’ll show you my system and animals, and then we’ll take some wool (either off the sheep’s back or from a stash of brown Joe wool) and learn to wash, dry, card, and spin it with a drop spindle or spinning wheel. I’ll send you home with some raw wool and GET THIS, a spinning wheel! You can also buy the Ashford Traditional Wheel I bought from Jack’s Outback Antiques downtown. It’s the wheel I learned on, and love, but I am happy to sell it to someone to help keep this farm in the black. I can always buy another spinning wheel when my money situation improves. Right now I just want to get this place back on track. And that’s the exact point of an Indie Day. You come to hang with a blogger and writer you enjoy, learn a new skill, and go home with what you need for said skill (like a spinning wheel!). Things like fiddles, bows, and dulcimers have to be purchased as well but you can task me with finding the right instrument or tool for the job and you just have to come and learn it, love it, and give it a good home. I also have a stag adorned mountain dulcimer you can buy fro Craggy Mountain Music, Taxidermy, Horse Equipment, and others.
The point of this is to give readers a chance to experience and support the farm in a special way. It’s one on one, catered to what you want to know, and at a date of your choosing. It will cost more than a workshop, but not a huge amount more and isn’t included in the Season Passes (though season pass holders can certainly do this, too). Indie Days are special.
If you are interested please email me at firstname.lastname@example.org. I'll send you all the details, pricing, and such. If you want to send an email about how you think this is ridiculous, how you are happy to see the place struggling, how I don't deserve my farm, or how I am a general horrible person you can direct all of your complaints here!
This here burger is not an expensive, gourmet, meal. It is not reserved for the rich, fancy, or social elite. This is pan-seared meat, seasoned with salt and pepper and bonded with one of my hen's eggs. It's on a quickly made sweet bun, and dressed with lettuce and regular ol' ketchup. It's a cheeseburger. But what is neat about this burger is it's life story. If you give me a minute I can share it's entire dossier.
The quarter-pound of meat comes from Mack Brook Farm, a local Angus producer here in Washington County. I bought the pound at Gardenworks, a local farmyard grocer and berry operation. It cost eight dollars, and was the most expensive part of the meal. I don't raise cows (though my heart does flirt with the idea of miniature highlanders...) and so I bought the pound.
The bread was made from cheap flour bought at Stanndard Farm Stand. They didn't used to carry flour in little pound-to-three-pound sacks but now they do because I asked them to. They obliged and the whole sack of three pounds cost me around two dollars. It is not organic. It is not fancy. It's just white flour. I made the dough with well water, a pinch of salt, some yeast from a packet and baked the five buns in a buttered skillet. Before setting them in the oven I brushed them with some local honey and butter melted together in a pan. They are, literally, honey buns.
The lettuce was planted in my garden, raised up and harvested last night. It was crisp and lovely. It was free. Well, not really. I bought a six pack of started lettuce back in early May for two bucks and this shady stuff hasn't bolted yet. It's probably five cents worth of lettuce? Perhaps two or three cents?
The slice of cheese came from the deli at Stanndard Farm. It was $2.60 cents for half a pound. I'm sure it is not local or organic, but it is from Amish country since the folks at Stannard ship up all their deli meats, jams, sodas, and such from the Lancaster area for the stand. I am not too hung up on the cheese, or the flour, because I was able to buy it from a local farm stand who has children to raise, put through college, and happens to run a shop a literal horse-cart ride away from Cold Antler.
This here burger is pretty darn local. At least it is an east-coast burger. But that isn't as important to me as the price. This burger cost me about $2.73. Most of that came from the price of the meat. The rest was divided by the price of the lettuce, flour, egg, cheese, honey, and squirt from a bottle of Heinz. That is not a bad price for a meal so rich, tasty, and filling.
What this burger did take - was time. It took time to plant the heads of lettuce. It took about fifteen minutes to mix, knead, and brush the rolls. It took five minutes to cook the meat. By historical standards this is still fast food—peasant food really, just a bit of meat and bread—but by modern standards this was not at all fast food. I did not pull up to a drive thru, I knew the cows by zip code and reputation, baked the buns, it cost more than 99 cents, etc.
The question I pose is this: is this burger worth the time and effort to most people? I ask this because I know some of you will like this story of a burger and get you excited to post your own Burger Stories on Facebook and Reddit. Others will balk at this and think I am preaching, being elitist, or unrealistic. What I'm more interested in is WHY people feel one way or the other? Does it come down to money? Time? Access to such food? Would this burger cost double in NY City to make in your apartment? Would it cost triple at your local cafe? All of a sudden the story of a burger becomes the social commentary of a burger, the politics of a burger, or the guild of the burger. I added that last one because if you think I eat totally local and homemade all the time, I don't. Last night I did but some nights I am so tired and beat I don't eat at all, or I just run into town for something quick.
My intention was just to share the story of one meal and see where it goes. But also to share it tasted really good. Like, ridiculously good. And I'm curious to know if Burger Stories are something you enjoy, roll your eyes over, or would just rather have the recipe for the bun and patties?
It is not easy taking pictures of lambs, but I did my best for now. Just wanted to share an update on little Brianna, Maude's surpirse daughter and the current Diva-in-training at Cold Antler Farm. She is quite the combination! Half wool sheep and half meat sheep, she is turnining into a sass blaster with little devil horns and a winning smile. She still comes when called, is still ignored by her mother, and has outgrown all the other ewe lambs born this year! She is a doll, and I am mighty proud of her. May she do a grand job of adding more ewes to the flock, turning hay into warm hats and scarves, and teaching future generations the meaning of adorable.
Just a few spots left for Antlerstock 2014! Email me at email@example.com to sign up and join the small festival of homesteading, lumberjacking, horse logging, food preserving, cider pressing, preparedness discussing, husbandry talking, goat milking, tree cutting, animal raising, horseback shooting, bow stringing, hunting storied campfire that is this October!
Canning at home was one of the first country living skills I ever learned, and I learned it long before I ever trimmed a goat's foot (note to self: trim goat feet today) or herded sheep with my Border Collie. I learned it first because you don't need the country to do it, savor it, and reap the rewards of it. Anyone can get a hold of fresh fruit now—be it from the garden, forest, friends, farm stand or what is on sale at the grocery store—and start "putting up." And please do not forget that last mention either. I know in the homesteading community we all love to grow, barter, share and support small farmers but for some people their location or budget does not allow for the time or gas money to travel to the kind of stands and agriculture. There is nothing wrong with learning to can with store bought fruit right from the supermarket! We all know peaches, strawberries, and such taste a lot better now than they will in February and they cost half as much, too. So keep that in mind urban or new homesteaders out there; you don't need a garden, farm, or sunset looking over a mountain vista of berry fields to can.
You just need to want to can! So, you want to can?!
The fine people at Mountain Feed, a wonderful small homesteading company (and Cold Antler Sponsor, for which I thank them!) sent me the Big Daddy of all beginner canning sets. They sent me the Ball Fresh Preserving Canning Kit and some jars! I was so thrilled! I have a canner but it has been used more for soaking chickens for de-feathering during butchering and I was pretty happy to have a new one just for preserving. And seeing that new canner and all the shiny new gear really is what inspired me to get out there and start picking those berries. It didn't take long to collect enough to start getting ready to make jam. I'm including their short intro video with this post as well because it really is a well shot and easy to understand overview of fresh preserving high acid goodies like jams, jellies, pickles and pasta sauce. Enjoy it!
So I spent a little time this week canning up some of this summer's harvest. I put up a large supply of berry jam and water bath canned it and I turned those three big cucumbers you saw in the produced basket a few days ago into fridge pickles. I have been enjoying both already! Since one of the can's lids didn't seal that jam went straight into the fridge. I spread some over a slice of toast and wondered why I ever bought jam before in my life? The berries on this farm are ripe and gorgeous, and when turned into a hot, red, stew over the stovetop with some added strawberry goodness it was such a delight. My little house was filled with such amazing smells
Oh? What's a fridge pickle? Well, thank you for asking. It's the world's easiest pickle recipe when you have just enough cucs to warrant five minutes of work, I highly recommend it. And if this post has you a little excited about putting up food and you are nervous about being a new canner - this is a grand way to start. Adjust the technique as you see fit (there are also many recipes online if you search for fridge pickles). As a general rule the more sweet - the more sugar, and the more vinegar - the more tart. I like a nice balance and they don't last long in my fridge. Most of these are now gone, and only the picture delayed their inevitable demise!
How to Make Easy Fridge Pickles.
1. Cut up your Cucumbers into spears or slices.
2. Place in large bowl or glass baking dish.
3. Cover all the pickles with sugar, plain sugar.
4. Pour canning vinegar over the sweet slices.
5. Add pickling spices to taste (comes in spice jar at your grocer).
6. Put in fridge for a few hours to get to know itself better.
7. Place in jar and enjoy right out of fridge!
(Good for a week or so, then get soggy like)
About once a week I get an email or comment from the Animal Rights contingent. It is expected and usually I do not engage. I need to remember that when I published my first book I was a vegetarian raising a few laying hens and pet rabbits. Readers who knew me as the 25-year-old girl they read about (at the time just farm-curious and toying with the idea of homesteading) meet a very differnet woman on my current blog. To read that book and then pop into a blog where just seven years later that same vegetarian is raising hogs, lambs, and poultry for meat is unsettling and shocking to some readers. And so I get these notes from what I call the Angry Vegetarians. The folks who feel personally betrayed, not just for my change of diet but my change in ideas. Yesterday I was called a murderer. I've been called that many times, and in some emails, that is the nicest part of the correspondence.
The following is a letter to that Angry Vegetarian and to any others who may feel the same way. But before you read it please understand that this letter is not directed at the vegetarian diet in general. I have no qualms with it, at all. Millions of people avoid meat for religious, health-related, or various reasons of preference. This letter is not directed at them. This is a letter for the angry folks who think not eating meat makes them morally superior to those of us who do.
Dear A.V. Club,
I recently received your note, the one that accused me of being a murderer. I understand why you are angry and I applaud your compassion. I understand because I was a vegetarian for nearly a decade, the same breed as yourself actually. Meaning; I chose the diet because of a love for animals, passion for conservation, and concern for our diminishing global resources. Avoiding meat seemed to be a kinder, gentler, and more ecological choice. I supported PETA. I had ads in Vegan magazines for my design website. I am no longer a vegetarian and do raise animals on my small farm for the table, but we have more in common than you may realize.
It would be foolish for me to try and change your mind about eating animals, and I have no interest in doing so. The vegetarian diet is a fine diet. We live in a time of great abundance and luxury, and that means choices! Never before in the history of the human animal have so many options for feeding ourselves been presented like they are now. If you want to eat a gluten-free, dairyless, low cholestoral, and mid-range protein diet based on whey extracted from antibiotic free Jersey Cows- you can. Your great grandparents could not. There was no almond milk at the Piggly Wiggly and ration cards kinda ruined that conga line. But now there is so much food and your diet is as much a personal a choice as your religion and sexual activity, possibly even more personal. So understand I am not writing you this open letter because you don't eat meat. I'm writing you this letter because you called me a murderer.
Murder is a legal term, meaning the unlawful and premeditated act of taking a life, usually with malevolent intent. To call me a murderer is to imply that I broke the law and there is malice intended in my actions. When animals are harvested here for food, I assure you there is none. There is only gratitude, respect, and blessed relief. I do not enjoy taking animal lives and the bulk of my supposed premeditation include looking up recipes. I am not a murderer.
But I am a killer.
You are 100% correct. I kill animals. I raise chickens and rabbits from young fluffballs in the palms of my hands and mindfully bring them to the age of harvest when they are killed and stored for food. If I don't do the killing myself I hire a professional butcher to come to my farm and harvest the pigs I raised. I am also a licensed hunter in the state of New York, where I stalk deer and wild game of all sorts. I also do this with the intention of harvest. I am a killer for my table and I fully understand the seriousness of that statement. I also understand why you are disgusted by it. You are digusted because you see me as taking sentient lives when there are alternative choices as bloodless and innocent as the down on a muscovy duckling.
I know that I do not need to eat meat to survive, but I also know now that it is impossible for me to live without killing. It is impossible for you, too. I think this is the heart of our misunderstanding. This is why PETA and the FTCLDF are not working together to be one giant powerhouse for good and ending animal suffering. Most animal rights activists do not acknowledge (or perhaps are not aware) that every meal includes death. The simplest backyard salad from your own organic garden to the fake bacon in your shopping cart — both take lives. I have simply chosen to take lives in a way that causes the least amount of suffering and causes the least amount of wasted global resources. And yes, it means there is blood on my hands now.
I know that is hard to understand. It was hard for me, too.
I was a vegetarian and animal activist before I was a farmer, but that was all about passion for me and did not include much science. The only things I read about meat and the environment were based on giant corporate farms. I did not understand anything about ecology, biology, wilderness, and the personal responsibility of eating local. But what I really didn't understand was agriculture. I mean I was totally ignorant. I did not think about anything but ingredients on the package, never questioning the methods or politics behind them or the larger picture. As long as my dinner did not include animal flesh or animal products I was content in my righteousness. I was a pro-choice vegan. To be blunt, I didn't think things through.
The truth is there is no meal we can eat without killing. None. A trip to your local grocery store for tofu and spinach may not include a single animal product but the harvesting of such food costs endless animal lives. Growing fields of soy beans for commercial clients means removing habitat from thousands of wild animals, killing them through deforestation and loss of their home. Songbirds and insects are killed by pesticides at legion. Fertilizers are made from petroleum now, and those fields of tofu seeds are literally being sprayed with oil we are fighting wars over. Deer died for that tofu. Songbirds died. Men and women in battle died. And then when the giant tofu factory harvested the beans they ran over those chemical oil fields of faux-food with combines that rip open groundhogs, mice, and rabbits. Tear apart frogs and fledgling birds. It is a messy and bloody business making tofu or any of that other non-murderous food.
What about organic tofu and vegetables? That doesn't include chemical fertilizers and the companies are mindful? Right? Well, that is correct. But if you are not using oil to fertilize your crops then you are using organic material: manure, blood, bone, fish, etc. You may be a vegetarian but your vegetables are the most voracious of all carnivores. That small farm at your local green market needed to lay down a lot of swine blood, cow bone, and horse poop freeze-dried in bags marked "ORGANIC" to grow those carrots so big and sweet. Animals are an integral part of growing food for us, as food themselves or creating the materials that feed the earth. And the earth must be fed.
And let us not forget the miles on the road these vegetarian options must travel. That oil-free organic tofu sure needs a lot of diesel to get here to New York...
You can not ignore this. You can't call a small farmer a murderer and turn a blind eye to the groundhog ripped in two, the owl without a nest, or the blood spilled for oil halfway across the globe through military force. I mean, you can ignore it, of course you can. You can also search the internet for people killing pigs and call them names, but that doesn't make you right. There is nothing you or I eat that wasn't once alive save for some minerals. Plants and mushrooms are living things, just as alive as animals. And we take their lives wholesale and without regret. In the words of Joel Salatin,
" ...By what stretch of arrogance do you think a life form that looks like you is more important than a life form that doesn't?"
Though I know you may not appreciate that quote. After all, Joel is a murderer, too.
I eat animals I raise myself because I want to eat local food that causes less animal suffering and empowers my local community. I live in upstate New York. A place where farming vegetables does not make sense. This is a far cry from southeast Asia or southern California. Our growing season is around 100 days. What we can grow here in bulk is grass, and by extension the meat that eats the grass. We can let hogs range our woods and eat grubs, vegetation, and nuts. We can buy local non-GMO feed grown by our neighbors and give our animals full lives, outdoors and on pasture! Eating meat here is eating in a way that respects our region's food shed.
We can graze our animals in ways that returns good nutrients to the soil and heal the earth. We can grow two or three harvests of those grasses and feed them to animals like sheep, cows, and goats all winter. This is what my part of the world eats if they are serious about saving the environment. We can do this without using a lot of oil, close to home, and harvest the animals we know without driving to a store to waste gas, plastic bags, and pave another parking space. When I kill a chicken I end one life. A life I was present for, grateful for, and worked hard for. I have a hard time taking criticism seriously from someone who swipes a credit card for a bag of groceries they have convinced themselves is more righteous, having never weeded a row or hefted a bag of feed. A really hard time.
My "murdered" pigs were raised from babes, seen to several times a day, carefully tended and lived a life of ample space, porcine company, sunshine, mud puddles, and rooting their snoots in the dirt. They were raised with the help of a small village of folks who bought shares of the pigs to help pay for my livelihood. These people are counting on me to help them buy good food that isn't laced with antibiotics or factory farm atrocities. And while raising these pigs I purchased feed from neighbors raising non GMO field corn and soy, a rarity these days. I employed a small butcher and his staff to come to my farm so these pigs never have to be loaded into a truck and driven away to a slaughterhouse. They have had one bad day, one bad moment actually, and that moment surprised the hell out of them.
Eat in whatever way invokes respect and gratitude in your soul. Be grateful we live in this time of contrived and soon-to-be over luxury and abundance. But do not come to battle here, accusing those of us raising good meat of murder. Those are fighting words, unkind words, and for someone so intensely passionate about treating animals well you seem to have no issue treating human beings like crap. I'm an animal, too. I would appreciate some ethical treatment.
So, yes. I am a killer. I take lives and eat the flesh of sentient beings. I farm and fish. I hunt and stalk. I fully embrace this primal and beloved part of my person. I do this with great joy and appreciation, savoring every bite of effort, community, time, and grace those meals include. Each slice of bacon or bite of roasted chicken comes with a couple dozen faces of neighbors and friends. It comes with stories of carrying buckets in the rain, of catching escaped piglets, of never leaving for a vacation or even visiting my family for Christmas.
I am a solider for my soil, stationed here at these 6.5 acres to create mindful, healthy, food because I think it makes a better and more peaceful world. And that world is not found in the fake meat section of the grocery store, darling. Life is not a storybook where you get to ignore the fact that the Three Little Pigs boiled a wolf alive. Eating meat you raised means eating food infused with integreity, sweat, loyalty, determination, love, friendship, memories, loss, perserverance and respect.
And none of these things are ingredients you will find on a package of tofu no matter how close you look.
There are only 2 spots left for Arrow's Rising in October.
There are only 4 spots left for Cold Antler Confidential in August.
There are only 8 spots left for ANTLERSTOCK!
For details on any of these click right here! There you will find dates, details, and even information on one-on-one lessons, season passes, and such. Email me to sign up for any of it. Workshops are first paid, first reserved so if you want to join us for learning archery, the farm starting, or the big festival - please do so right quick!
There is no downside to the homesteading life! Living close to the land allows you to go grocery shopping in the backyard for the best, healthiest, and tastiest food in the world! Here is my little farm's morning haul: three cucumbers, goat milk, fresh berries, new potatoes, salad greens, basil, half a dozen eggs and kale!
What is in your backyard this morning to eat?! Share with the blog please! I'd love to hear more from the readers, I really would. So if you read along and garden or raise stock - let the readership know! And if you don't but really would like to some day, let us know why and ask how to get started, as a community we can all help each other out with advice and ideas. Comment away!
Enjoy the story of a young writer living in Washington County with her fancy dogs, sheep, lots of chickens, fiber & meat rabbits, geese, ducks, turkeys, a hive and a garden. Expect to hear a lot about mountain music, the civil war, local food, and my friends along the way. It's a big time folks.
And when the children are safe in bed, at one of the great holidays like the Fourth of July, New Years, or Halloween, we can bring out some spirits and turn on the music, and the men and the women who are still among the living can get loose and really wild. So that's the final meaning of "wild"- the esoteric meaning, the deepest and most scary. Those who are ready for it will come to it. Please do not repeat this to the uninitiated. -gs