Thanks….. Giving

I’m thankful that I made it another year
Thankful for all my family and friends that take time out of their busy schedule to visit, repair things that I can no longer repair, thankful they check on my welfare.

Thankful that I have been able to spend time with Daughter, son-n-law, 3 grandsons, granddaughter and my 9 great grand kids.

Happy Thanksgiving and hoping you have a very safe and happy holiday season.

Cabbage eating cow

Not really about cabbage eating cow.

About a year ago a retired Army man bought a 5 acre plot about 1-1/4 miles east of my place. Of course new to country life the first thing he had to have is a broke down old saddle horse. Second thing to get rich as a small rancher be bought 8 Corriente rodeo stock roping cows. Corriente is a small breed seldom exceed 800 pounds, favored in rodeo roping arenas.

April 2023: These cows were under weight and had been handled roughly. New guy soon discovered that he had enough grass pasture to feed 1 horse and maybe 1 small cow. When he had to start buying 75-100 dollar a bail hay he became a motivated seller.
Ron (son-n-law) bought one about 450 pounder with a broke horn for $350 and I bought one that weighted about 500 pounds for $400 dollars. Grin.. I got the best deal mine was pregnant and calved 33 days later.

We took Ron’s cow to be processed Nov 6th, weighed in at 608 pounds live weight, We should be getting back about 375 pounds beef around the 27th of Nov. If she’s back on schedule I’m going to smoke a large rack of ribs for Thanksgiving day.

Just a side note, my cow will be sent to the butcher shop in May 2024, see if I can get her near 800 pounds, and my Calf the following April or May 2025.

Happy Holidays

Ham Hock Stew – Cold weather has arrived time for a large pot

The quantities listed here are intended as a rough guide and can be varied as much as you like. I tend to go for as many vegetables as will fit in the pot. My soup/stew/chili pot is a 6 quart Lodge enameled cast iron pot with a tight fitting lid.
The ham hock I use comes from A & R Packing Co Inc. purchased at Walmart at $2.95 a pound, usually 3 hocks in a package and weighing 2 to 2-1/2 pounds. Three dollars a pound is a lot for mostly bone and skin, but the taste is worth the cost.

With all that said, adjust your vegetable choice to your taste and more importantly the size of your stew pot.

Ingredients: Note: for this recipe Course Chopped means bite size.

1 tsp olive oil or oil of your choice
1 large or 2 smallish ham hocks about 2 pounds
2-3 medium sized potatoes course chopped
2 to 6 cloves garlic whole and peeled
2 large carrots course chopped
1 carrot finely chopped
2 ribs celery fine chopped
1 large or 2 small onions course chopped
1 cup kale Optional or 1 cup turnip or collard greens course chopped
3/4 to 1 cup of frozen peas
3/4 to 1 cup frozen corn
3/4 to 1 cup Frozen beans
3/4 to 1 cup course chopped okra Optional
2 sprigs thyme or 1/2 tsp dry thyme
2 sprigs rosemary or 1/2 tsp dry rosemary
2-3 bay leaves remove before serving
Salt and pepper to taste, use caution adding salt, hocks tend to be a bit salty.

Optional alternate vegetables:
Fennel, turnip, sweet potato, butternut or acorn squash, pumpkin, a few brussels sprouts, broccoli.
Vegetable choices are endless.

Cooking:
Heat a large pot over medium heat, add the oil and heat through. Add the onions, finely chopped carrots and celery, sautéing until tender, about 5 minutes.
Place your ham hock and garlic in the pot and cover with water. Bring this to the boil and then reduce the heat to a simmer. Simmer for about 2 hours until the meat easily parts from the bone.
Remove the hock from the water and allow it to cool enough to separate all of the meat from the bone. Shred the meat into small pieces and return these to the pot.
Next peel and chop the potatoes, carrots and onion in to bite-sized pieces, add these to the pot and bring back to the boil and then reduce to a simmer. I use as many vegetables as will fit in the pan and remain covered by the liquid.
Use whatever ratio of the different vegetables you prefer.
Add any herbs to spices of your choice to the pot. I usually add some black pepper with some dried rosemary and thyme.
Then simmer this for about 30 minutes until the potatoes and carrot are cooked. After about 15 minutes of this add a large handful of chopped kale/turnip or collard greens to the pan and mix this into the other vegetables.
Finally when the other vegetables are cooked through add frozen and fast cooking vegetables, bring it back to the boil and allow it to simmer for a few minutes until vegetables are tender.

I can, hot pack hot sterilized quart jars with left over stew. Store refrigerated for quick easy meals in the cold days to come. Use within 2 weeks unless canned in a pressure canner.

Happy Gardening

Fall Radish Crop

The Radish seed planted 3rd week of September are maturing and I’m harvesting a few most every day.
All parts of radishes are eatable, green tops are often over looked by many in north America.

Radish greens are the edible tops of the radish plant, and are commonly eaten as a vegetable in Korea and China.

A member of the Brassicaceae family of cruciferous vegetables, radish greens are nutritious and enjoyed as mature leaves, microgreens, or radish sprouts.

Per cup (128 grams) cooked, radish greens contain about:

Calories: 70.4
Carbohydrates: 8.3 grams
Protein: 4.5 grams
Fat: 3.5 grams
Fiber: 2.3 grams
Potassium: 16% daily value
Magnesium: 28% daily value
Iron: 7% daily value
Vitamin C: 77% daily value
Vitamin K: 171% daily value

Radish greens are low in calories but are a good source of protein, iron, and potassium. They are also rich in magnesium, vitamin C, and vitamin K.

Radish greens have a pleasant taste similar to mustard greens, but they can range in flavor from slightly bitter to earthy and spicy.

Mature radish greens are prepared in a similar manner to other leafy vegetables, and radish microgreens are used as garnishes or to enhance salads.

Here are some ways to eat radish greens raw or cooked:

Add to salads, soups, or stews.
Top sandwiches or toasts like avocado toast.
Prepare in a cooked or fresh dish with radish roots.
Blend into sauces like pesto or marinara.
Add to casseroles.
Steam or sauté and eat as a side dish.

Beets and Turnip harvest will start in a week or so. I’m a big fan of pickled beets spiced with clove. I think I will have enough beets for 12 – 15 pints pickled beets. I pull beets small no larger than about 1 1/4 inch in diameter and turnips no larger than about 1 3/4 or maybe 2 inches in diameter. Large beets/turnips with tops go to the chickens.

Grin I add beet greens to my turnip green at 1 part beet to 2 or even 3 parts turnip greens.

Happy Fall Gardening

Does Autumn ‘Really’ start today?

Being of Irish descent I found this to be of interest.

Traditionally, the Celtic calendar, which is still celebrated today through festivals like Lúnasa (Harvest season), marked the start of autumn on 1 August.

Meteorologically, autumn in Ireland, as in most of the northern hemisphere, officially begins on 1 September and ends on 30 November.

Astronomical autumn, scientifically defined by the equinox when day and night are nearly equal in length, falls on 23 September and will last until the Winter Solstice on Friday 22 December.

No matter what date you choose, Happy Fall Gardening.

New Kitchen Knife/Clever

I got this Clever/Knife a few weeks ago from Walmart, $19.16 delivered to my front door.

* What it’s not: It’s not a $350 dollar chief knife, it’s not a $295 dollar Japanese vegetable knife.

* What it is: It’s a good all purpose kitchen knife. Dismembers chicken, slices beef and pork, very thin slices if needed.
Blade shape helps keep vegetable slices from sticking to the blade.
Came out of the box as sharp or sharper than most new knives I have seen lately. Blade design seems to make resharpening when needed an easy process.

I am the dish washer around here so I can’t say how well it will hold up to dish washing machines. If you have never used a cleaver at your cutting board I will say this cleaver has become one of my favorites. I use it much more than my Santoku or Nakiri style knifes. It sees more use than all the other knives cluttering my knife drawer.

Warning: I will not except the blame if you get one and don’t like it.

Happy Fall Gardening

Autumn is upon us

A few days and Fall Equinox arrives on Saturday, September 23, 2023, at 02:50 A.M. EDT in the Northern Hemisphere. After a more or less normal hot dry summer I’m looking forward to cooler day’s and our Fall rains.

For us Fall weather arrived on the 9th of September with temperatures cooling 30-35F from the past weeks 100F+ degree days. The cooled air brought in a nice much needed 1 1/2 inches of rain.

Taking a chance I dry planted my Fall crop of Radishes, Cabbage and Turnips. Cabbage and Turnips can both stand a lot of cold temperatures so I’m hopeful for a nice late Fall, early Winter crop. My dry planting worked out well, we got a nice soaking rain only 5 days after planting.
Cooler weather has reduced the Grasshopper horde as well as all of those other garden loving insects to a manageable level.

If you are unfamiliar with the term Dry Planting it’s the process where you wait until the soil is very dry. If the soil has any moisture the seed will germinate then die from lack of water. Grin, Dry Plant and then hope for a slow soaking rain to germinate your seed and get your crop off to a good start developing a good root system before soil starts to dry again.

Cooling weather has sent many Dove and Hummingbirds south for the winter. The last of my welfare birds usually migrate south by the end of September or first week of October. I’ve been stocking up on hen scratch and black sunflower seed when I find it at reduced prices to supplement feed the Dove, Cardinals, Quail and Mocking birds that over winter in this area.

Monarch butterfly migration is under way. I’m seeing more and more every day. Got to enjoy them while I can, they will soon be gone until next springs migration north.

Happy Autumn Gardening

Lentils for your health

Lentils gained popularity as an affordable meat substitute in the U.S. during World War II.

These small, gluten-free legumes pack a healthful punch. Lentils are rich in vitamins, minerals and fiber, without the fat or cholesterol of red meat. Lentils are edible seeds of the legume family. The most common types are: Brown lentils (European lentils): The least expensive type of lentil, brown lentils stay firm, making them an easy replacement for black beans in burgers and soups.

Green lentils (French lentils): These nutty-tasting lentils stay firm when cooked. They’re especially good in salads.

Red lentils: The fastest cooking, this mild and sweet lentil gets soft when cooked, so you can use them in purees and Indian dals. Lentils also come in shades of yellow and orange.

Black lentils: The tiniest type, these lentils look almost like caviar. In fact, they’re called Beluga lentils.

A little goes a long way when it comes to the health benefits of lentils. One-half cup of cooked lentils contains:
140 calories
12 grams of protein
0.5 grams of fat.
23 grams of carbohydrates.
9 grams of fiber.
5 milligrams of sodium.

Lentils are high in protein, which helps build and maintain your muscles, bones and skin. Protein can also help you manage your appetite and support weight loss because it makes you feel fuller than other nutrients. Lentils are gluten-free, making them a great option for those with celiac disease.

Plant-based Polyphenols may be anti-inflammatory, antioxidant and neuroprotective. Studies also show that lentils may improve cholesterol levels in people with diabetes.
The fiber in lentils, along with antioxidant properties, may help ward off cell damage and prevent cancer growth.

Lentils ‘May’ help lower blood pressure. Potassium helps counter the bad effects of salt, which can lead to high blood pressure. Half a cup of cooked split red lentils has more than 270 milligrams of potassium. Their high protein level also makes lentils a great substitute for red meat, which has the bonus of helping you keep your blood pressure under control.

Heart health, folate protects your heart and supports the formation of red blood cells. It’s especially important for your baby’s development if you’re pregnant. Lentils have plenty of folate, iron and vitamin B1, which also support heart health.

Lentils ‘May’ be helpful in lowering bad cholesterol and blood pressure. One study found that eating lentils led to greater reductions in blood pressure than eating chickpeas, peas or beans.

Half a cup of cooked lentils can provide 15% of your recommended daily iron needs. If you eat a vegan or vegetarian diet, that news may feel like hitting the iron jackpot.
Combine lentils with a source of vitamin C such as tomatoes, potatoes, bell peppers or Brussels sprouts to enhance the absorption of iron.

Fiber plays an important role in regulating our bowels and protecting the immune system. Foods that are high in fiber, like lentils, help us stay healthy.

Lentils are simple to prepare and cook. You don’t need to soak dry lentils overnight in water, unlike many other beans. Just rinse them to remove any dirt or debris.
Options:
Replace 1/4 to 1/2 of the water with chicken or beef broth.
1 clove garlic
chopped onion
diced carrots
diced celery
diced sweet pepper
Garnish with chopped chives or basil.

Home Chicken Flock

Just a health note for those that are new to raising chickens, turkeys, ducks and geese. Chickens and turkeys do not mix well. Chickens are carriers for diseases that are not a problem in a chicken flock but can wipe out your turkey flock. Mixed flocks with ducks, geese and turkeys work out well and ducks, geese mixed with chickens are not a problem, just avoid mixing turkeys with chickens unless you can keep the the flocks well separated from one another.

It’s getting to be the time of the year that many folks that bought 25 or more day old chicks in January now need to deduce their flock size. You can pick up pullets and young laying hens at a very reasonable price now. If your looking for meat birds or a rooster for your flock start looking now. Many flocks will have far to many roosters and you can pick them up for rock bottom prices.

Any of the Leghorn breeds are excellent layers and do not go broody. They lay large white colored eggs. Put them in an old store egg carton and the kids will never know the difference, grinning.. Most other breeds lay lightly tinted to dark brown eggs. Check out ‘McMurry’s Catalog’ for a ton of useful information on many different breeds, egg colors they lay and much more.

Note: At laying age 1 hen will lay 1 egg about every 27 hours. Base you flock size on your egg needs. Two hens will produce about 1 dozen eggs a week. Chickens require little coop space, a 4X4 foot floor plan is enough room for 2 nest boxes and 4 or maybe 5 hens.

Chicken growers have a large selection to choose from. The tiny Mille Fleur to the New Jersey and Black Giants. Everything from plain Jane everyday chickens to award winning Fancy’s. They come in every color in a rainbow to solid whites or blacks. Some breeds are very quite easy to handle others always seem to be a bit stand offish and on the skittish side. With that said, they all have a few things in common. They are always fun to raise, fun to watch, wonderful table meat and produce eggs from thumb nail size to extra large. No mater what breed you select I’m sure you will enrich your life and give your family an experience they will carry through life. You will be blessed having them in your backyard.

Copper Pans – For Better Health

Except for my cast iron fry pans. I have for the past year been replacing all of my cooking utensils with copper or copper clad products. Copper cooking utensils cost little more than stainless or aluminum utensils and are a much better and safer choice.

Copper surfaces, copper alloys such as brass and bronze, are being increasingly proposed for use in healthcare and other public settings due to their ability to rapidly kill bacteria on contact. Ironically it was the advent of commercially available antibiotics in the 1930’s that led to the decline in coppers medical application and since growing bacterial resistance to antibiotics in human medicine has led to the development of a number of difficult to treat infections.

Professor Keevil from the University of Southampton Environmental research said “using fluorescent microscopy found that dry, clean copper surfaces when tested against a bacterial level usually found in hospitals demonstrated a kill time of 2 minute whereas stainless steel surfaces, which have no antimicrobial properties, prolonged bacterial survival for several weeks.

Professor Keevil’s research has shown that replacing common touch surfaces with a copper alloy is cost effective and prevents the transmission of infection while reducing the spread of antibiotic resistance.

Copper is now registered at the US Environmental Protection Agency as the first solid antimicrobial material. The antibacterial efficacy of copper metals won’t wear away but actually increase with wear and tear and cleaning through a process called palination which results in slight discoloration. It is resistant to corrosion, effective even when scratched, and accessible, recyclable so sustainable and cost effective with widespread applications for its use in general public places such as airports, restaurants, kitchens and possibly in drinking vessels in developing countries to reduce infection transmission such as cholera.

A study, funded by the US Department of defense and presented at the annual conference of the Infectious Diseases Society of America in Boston, has again confirmed the usefulness of copper in microbial control. Memorial Sloan Kettering Cancer Center, the Medical University of South Carolina, and the Ralph H. Johnson VA Medical Center participated in this study, in which a variety of frequently touched hospital objects in intensive care units, such as bed rails, tray tables, call buttons and IV poles, were replaced with copper versions. This change resulted in a greater than 95% reduction in bacteria in ICU rooms and 41 percent reduction in the rate of nosocomial infections for ICU patients.