Being Prepared is Not Just For “Doomsday Preppers”

Almost all of the food we grow we put up if we can’t eat it fresh. We buy staples in 50lb bags and I have a giant stockpile of wheat that I inherited. We only grow open pollinated varieties and save seed for the following year. We have emergency water rations and first aid kits. We’re planning on getting a generator and looking into either a small windmill or some solar (though most solar companies laugh at us because we already use so little power).

We don’t do this because we think the world as we know it is going to end. It might end, who knows (hint: no one knows) but it isn’t why we keep food and water on hand.  Peak oil, in my opinion, has already happened without so much as a squeak. As humans, we’re pretty good at adapting so we’ll figure it out. We can survive without cheap oil anyways, after all, we lived without it for thousands of years. Nuclear holocaust or super volcano? Honestly, I don’t know if I would want to survive either of those. A plague? You really don’t have any control over whether you survive or not even if you take all the necessary precautions. There are hundreds of scenarios of what could happen, but why worry about it when the chances of any of these happening is pretty small.

There are bigger things to worry about that you should be prepared for. Job loss in this economy is a real worry and much more likely than a nuclear holocaust. Natural disasters like an earthquake here, or a hurricane in the southeast are also real concerns. Blizzards, tornadoes, volcanoes, flooding, these are all real, common disasters that could happen any time. And for those, everyone should be prepared.

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The Giant Tomato and Other Observations

Yesterday Tom picked a GIANT tomato. It was enormous and weighed 1lb 8oz. It’s the largest tomato we’ve ever grown and in my opinion only got that large out of sheer luck. I’m still really proud of it and immediately saved seed from it. It’s a Dr. Wyche’s Yellow tomato – a heirloom beefsteak type tomato that normally gives 1lb fruit so this probably isn’t that uncommon for this variety. It’s just a new thing for us as this is the first year we’ve grown this variety.

To be quite honest our tomato plants aren’t looking so hot. The bottom leaves are yellowing and there’s some death creeping into some of the branches. There appears to be simultaneous nutrient deficiencies going on as well. I’m pretty sure this is due to overwatering of the plants. I’ve since reduced the watering so I’m hoping that will help.

This leads me to my next observation. My last post about black plastic may have been premature. It appears to work better for some plants but not so great for others. Fortunately we had cut the plastic in sections for this very reason. We can then reuse the ones that worked next year in different configurations and won’t have to make new holes in them since they are already spaced out correctly for each specific crop. So here’s what I’m noticing:

Tomatoes – Worked well when they were young but now appear to be holding in too much moisture. Not really needed for weed control because the plants are large enough to shade out competition. Not as efficient at keeping soil warm now that plants are shading it. Since the greenhouse will be going up I’ll have the ability to put in larger plants because I won’t run out of room.

Peppers – Works really well and will continue to use them. Getting large, early crops.

Squash – Gets plants going fast – early germination – however they don’t seem as robust now that the plants are full size.  Hard to amend now that they are larger. Weed control is questionable as we’ve never really had much of a problem with weeds with squash. Not as efficient at keeping soil warm now that plants are shading it.

Melons/Watermelons – Totally works. Biggest crop of watermelons and melons we’ve ever had with large fruits. Plants are incredibly robust.

Sweet Potatoes – TBD. Won’t know how well it works until we harvest.

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Fourth Time’s a Charm

Speckles and her chicks

This is the fourth time Speckles has gone broody and wanted to be a mother. The previous three times have been pretty unsuccessful. The first time the chicks refused to stay with her. I don’t know if she really knew what she was doing and she didn’t seem all that concerned with them.

The second time she went broody we gave her some fertile eggs that I had ordered online. Apparently they didn’t make it through shipping unscathed so they never hatched. Our Black Australorp had also gone broody at the same time (her eggs didn’t make it either) so I gave them both 2 chicks each. Our Australorp proved to be a phenomenal mother. Speckles, not so much. She just wasn’t very attentive to them at all and eventually abandoned them. Fortunately the Australorp took on the orphans and raised them with her own two.

The third time Speckles went broody was earlier this year. She was enamored by the large clutch of turkey eggs that Duke had amassed and decided she wanted to hatch them herself. Unfortunately Speckles was not quite big enough to cover a clutch of turkey eggs so I removed her from that nest and put her on her own nest with 4 turkey eggs for herself. Only one of them hatched and it had a congenital defect and didn’t make it.

Speckles was 0 for 4. When she went broody again (we’ve now had 4 broody hens in the last month) I was hesitant to give her eggs. David Bowie (one of our White Rocks) was sitting on a clutch that was a bit too large for her so I decided to take a chance and give Speckles some of her eggs. I’m glad I made that decision because David Bowie ended up breaking all but the two and those ended up not being viable. While Speckles’ eggs didn’t all hatch she did end up hatching out two very lively little chicks. It’s been a week now and she’s doing great with them. She’s showing them how to forage, she dotes on them and if one is lost she runs to it and brings it to where she is. The thing that amazed me the most though is how protective she is this time around. She even had the balls to attack Squeek who got too close. Of course Squeek, the super dog, didn’t react and just walked away, but I was put at ease that this time Speckles knew what she was doing.

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Fire Roasted Chilies

Every year my mom would order 25-50lbs of green chilies from Hatch, New Mexico. Hatch Green Chilies are some of the best you can find and trust me, they earn their reputation. We couldn’t go through the large produce boxes of chilies without them going bad before we even made a dent so we would spend a weekend roasting them on the grill and then freezing them. Freezing really is the best way because they defrost fast under some running water and the skins help protect them a bit from freezer burn.

This year we are growing the standard Anaheim pepper. It’s not a particular spicy pepper (some of the Hatch varieties were incredibly hot) but they are perfect for my green chili stew. I harvested about 3lbs and since we were already going to have the grill going it was a perfect time to roast them.

When I was younger we would just roast them on a gas grill, but our gas grill here no longer is used with gas so we’re going to actually hardwood fire roast them. It leaves a bit more of a smokey flavor to the peppers, which is nice. The trick with fire roasting peppers is that you want to cook them slow and you do not want to place the peppers directly over the flame or else they will burn, which isn’t exactly what you want.

What you are looking for is blistering of the skin. You can get it a little charred but you don’t want to cook it so fast that the skin and pulp burn together and render the pepper useless for cooking. Don’t leave your peppers either because you’ll want to be constantly rotating them to keep them from burning while also evenly blistering.

When they are completely roasted the skins will separate all the way around the pepper. The green won’t be as bright and the skin will feel and look like paper. Sometimes they puff up but will deflate quickly when you take them off the heat. I have a cookie sheet ready that I will then place the peppers on to cool off before bagging them up and freezing them.

Fire roasting helps separate the the thick skin from the pulp which can then easily be peeled off. This actually depends greatly on the type of pepper you roast. Anaheim-type peppers are the best because the skins are thick while other peppers, like Anchos/Poblanos have thinner skin. Those are much harder to peel after roasting but they are really tasty to roast and can be a bit spicier.

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Oven-Baked Heirloom Tomato Sauce

*This is a repost from several years ago when the lovely Jessa wrote our recipes.


I’ll start this off with an excuse and an apology – I’ve pinched a nerve in my neck and am stuck in bed with a ridiculous contraption of pillows, blankets, rolled-up towels, hot water bottles, ice packs, and painkillers trying to keep me motionless and (somewhat) pain-free. But it’s not working.

Typing is about the worst thing for me to be doing now (small arm/neck/shoulder muscles and all that), so with very little back-story or fanfare, I present to you one of my new favorite recipes, adapted from a method I saw on a TV show a while back (Good Eats, recipe by Alton Brown): an oven-baked tomato sauce perfect for pasta, pizza, eggplant parmesan…the possibilities are endless.


And right now, so are the tomatoes. I got these for $1.00/lb at the Alemany Farmer’s Market here in town, and have been waiting for this moment to start making (and putting up) tomatoes for the loooong dry spell of $7.99 heirlooms (or worse, NO heirlooms!) that is likely just around the corner.
Stupid fog. I can’t wait until my garden is putting out more than the occasional Sungold.


All the herbs are from the back yard – my favorite secret weapon? FRESH (not dried) fennel/anise seed straight off the plant. It grows wild everywhere around here, and these little seeds are full of delicious, deep flavor and a lovely crunchy green texture (I find the dry ones a bit chewy if not ground up).
I promise to make up for this terse post once I’m back on my feet; by then I’ll have gone so stir-crazy I’ll probably cook for several days straight just to feel sane again!


Oven-Baked Tomato Sauce (makes about 3 c.)

10-12 good-sized ripe tomatoes (San Marzanos and Romas are best, called “paste tomatoes”, but any thick-walled heirloom will do OK too. You just want to find the highest meat-to-seed/water ratio you can get)
1 medium yellow onion, diced
3-4 cloves garlic, coarsely chopped
2 Tbsp olive or sunflower oil
a few sprigs each of your favorite herbs (I like oregano or marjoram to be the main flavor, with backups of lemon thyme, basil, and a hefty teaspoon full of fresh fennel seed)
salt and pepper to taste
1/2 c sherry or white wine
1 bay leaf
Wash and half the tomatoes, scooping out a majority of the seeds and gelatinous goop, but leaving any meaty inner-walls intact. Place them face-up in glass or pyrex casserole dishes. Sprinkle with the herbs, alliums (onions and garlic), and salt and pepper. Drizzle with oil, and put them in a 325 degree oven for around an hour and a half.

Once that time has elapsed, there may be quite a bit of juice in the bottom of the pan. Turn your oven to broil, and leave the oven door ajar for a good 20 minutes to boil away and condense the moisture.

Once the tomatoes are in less than a half-centimeter of juice (or you’re bored and don’t want to wait any more), transfer everything into a food processor, blender, or use an immersion blender to process everything into a smooth-ish paste. If you are averse to skins, you can run it through a food mill to remove any seeds/skins/lumps instead of blending. Me? I like the skins and am not fond of food mills.


Once fully blended, pour the mixture into a pot and add some sherry, wine (red or white), or vodka to open up the sauce and give it a little oomph. Also add a bay leaf, and any additional spices (hot pepper flakes, more fennel seed, more salt?), and simmer to cook off the alcohol.
Serve this sauce hot over pasta or in a lasagna, simmer fried spicy mini-meatballs in it for an amazing party snack, or spread it over your (homemade, of course) sourdough pizza dough and top with ridiculous amounts of mozzerella cheese.
Enjoy!
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Feelin’ Spicy

This past weekend I decided to do a hot pepper taste test. We have issues with getting hot peppers because we just aren’t hot enough around here. I was really hoping for some hot jalapenos this year in particular. I probably could live with medium heat as well. The black plastic has been really helpful with the melons, tomatoes, and the production of the peppers so I was hoping that would have increased the heat enough to get some hot peppers. Esperanza, at Pluck and Feather, had taught me that if you plant a habanero with your jalapenos it will help make them hotter. I have a habanero but it’s not blooming yet so I was just relying on the plastic mulch.

There were three varieties of peppers to try. Jalapenos, Tabasco, and Serranos. Of the three the Serrano plant was by far the largest and most productive, but that doesn’t necessarily mean hottest. Peppers are rated in heat on the Scoville scale. Sweet bell peppers are a 0 and pure capsaicin is 16,000,000. A habanero falls near 100,000-350,000. Jalapenos are around 2,500-5,000. Not incredibly hot but pretty decent if you want a bit of zing. Serranos, which are hotter have a larger range from 6,000 to 23,000. Tabascos are even hotter at 30,000-50,000. So this was how I was hoping it would pan out. The Jalapenos would be the milder of three, followed by the Serranos and then the Tabascos would bring it.

For those wondering, I LOVE me some spicy food. I put hot sauce on just about everything, I even put chili powder in my ice cream! So biting into a raw chili pepper is not something that scares me in the least. In a sick way I look forward to my eyes watering and nose running. Must be the drug-like endorphine-induced rush I get from it.

I yanked of a jalapeno from the little plant and bit off the bottom end. Nothing. It had that smell of heat but there wasn’t anything to back it up. So I ate more of it hoping that it had some more heat in the seeds and veins (where most of the capsaicin is located). I was sorely disappointed. I guess the plus side was at least it wasn’t sweet. I then decided to go for the big one and I picked one of the tabasco peppers and popped the whole thing in my mouth. That one didn’t even have the smell of heat. Dammit!  Feeling defeated I pulled off a serrano and just bit into. Immediately my gag reflex went haywire and I started sputtering and coughing. I was completely unprepared for that. Thinking that all my hot peppers were mild I hadn’t expected the Serrano to be absolutely blazing.

It sealed the deal. Serranos will be the hot pepper I grow the most of next year.

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Finally Got Our Own!

I’m so excited! We finally hatched out our very own chicks! Well, only two so far, but there are more to go. They are both yellow with a tinge of reddish orange so I’m interested to see what their coloring will be and trying to figure out who their mother (genetic) is. Speckles (in the photo) is sitting on 4 more eggs along with the two chicks. David Bowie is sitting on 3 eggs. She had 8 but she broke all but three. She is blind in one eye so I suspect her lack of depth perception led to the crushing of them. And then Big Red is sitting on another 8 eggs. Her’s aren’t due to hatch for a couple more weeks.

We finally have our own chicks which means we don’t have to purchase chicks anymore. I don’t care if these are mixed breed chicks either. We only collected the eggs from our most productive hens. Mr. Jenkins, the father, is a huge rooster, which will help give size to any cockerels that we will be using for meat.

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If Your Product is so Great Why Not Label it?

Because it isn’t great and they know it. They know that if people see their product labeled they won’t buy it. So now they are looking at spending $100 million dollars to fight labeling.

California is the battle ground. It’s the people (you and me) against Monsanto, Dow and Bayer. They have deep pockets and will try to outspend us. What’s the fight? Labeling genetically modified foods. The people of California were successful at getting a labeling law on the ballots for the upcoming election – Proposition 37. The initiative, if passed, would require all foods that contain GMOs to be labeled with “Contains GMO ingredients” and wouldn’t allow products that have GMOs in them to use the label “Natural.” This won’t go down without a fight.

Over 40 countries including the European Union, Japan and China, yes China, require GMO labeling. It’s time the U.S. catches up. The American Medical Association is even considering supporting GMO labeling (you can sign a petition to support them here). California has 12% of the U.S. population and it’s a huge agriculture state. But this really isn’t just about California anymore. If we are successful at passing this law it will most likely spread to the rest of the country. Currently 90% of Californians support this initiative, though with big money propaganda getting ready to come out swinging I’m sure that number will decrease. It’s our job to get out there and educate our friends and families about this. Pay attention to who is paying for the ads.

“They want to make voters believe that imposed labeling would make food more expensive, that it will cause hundreds of lawsuits against small farmers and business, and that it will contribute to world hunger. All of which is completely untrue.” Read more: http://www.digitaljournal.com/article/325949#ixzz20nFt8KqC

This is a huge step in the right direction. Currently it’s a game of roulette if a company chooses to label their products as GMO-free. This simple label, which isn’t regulated by the FDA , is cause for the company that uses it to possibly be sued by Monsanto, which happened in the case against Oakhurst Dairy in Maine who chose to label their milk free from genetically modified growth hormones. Their argument is that saying a product is free from GMOs is misleading because it insinuates that GMOs are dangerous.

I think the most ironic thing that comes from all this is that Monsanto has actually stated that consumers have a right to know. Robert Shapiro, former CEO of Monsanto said in 1998:

One can make a reasonable argument that consumers and citizens have a right to know anything they wish to know. It is they who are choosing these products and it is they who are choosing and judging their governments. So it is almost impossible to make a case that information should be withheld from consumers…. consumers’, in my view [have an] unquestioned, right to know anything they wish to know about the products they consume…. it is not my role, or Monsanto’s role, to decide these things. It is society’s role to decide those questions after appropriate debate” To the question “So you are open to labeling being introduced then?” Shapiro answered: “Yes. Of course“ [14] (bold ours).

We have the right to know what is in our food and if Monsanto and company want us to eat it then they better make a damn good case for it. Show us it’s safe. Show us it’s healthy, but don’t lie about it. If you can’t show either of those things then you have no right feeding it to us.

 

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Hunting 103: Habitat, Schmabitat

Conservation. Do you know the meaning of the word? It really chaps my hide when I get lumped into a group of ‘Environmentalists’. I am a Conservationist. I want to USE my habitat, not wrap it up in a cute little box and put it on my Shrine of No Change and worship it from afar. I want to be an active participant, and be a contributing member of said habitat.  If you are or want to be a hunter, you are a conservationist. You got to USE it, or LOSE it! If we are not out there, outdoors, using a resource, then it does not have value.  Humans have been affecting their habitat (the world) for over 40,000 years in our current (Homo sapien) form. Do you think our involvement is somewhat valuable? Yep, I do too. So these ‘Environmentalists’ who push us to ‘restore’ areas to pre-Gold Rush habitat and ‘preserve’ them by not allowing … well I hate to tell you this but the Native Americans that were here before us white people were manipulating habitat for centuries beforehand. So pulling that ‘humans are bad to the environment’ crap does not fly with me. We should use it, but use it wisely and sustainably. Which involves hunting.

Some facts: Hunters have contributed more towards conservation and habitat restoration and improvement than any other environmental group, combined. Hunting has never caused or contributed to an animal going extinct. MARKET hunting has. At the turn of the 20th century, market hunting practiced and led to species like the Passenger Pigeon going extinct. Market hunting is when people kill as many animals as possible to sell the carcasses for table meat. Market hunting is illegal in the United States, thanks to recreational hunters noticing wildlife populations being depleted. This caused the first games laws and State Wildlife departments to be formed. So next time you enjoy seeing a family of deer in the field, or a flock of ducks take to wing, thank a hunter.

There is this thing called Compensatory Mortality. This is an essential component to Hunting Theory (yes, this is taught in the universities, it is a real thing, not just a bunch of hicks wanting to kill stuff). Basically, as has been shown by almost all Adult to Young ratios found in monitoring surveys across the globe…. Animals reproduce waaay more young than they need. There is a built-in over-production of young because, well frankly, shit happens.

If you are some badass Bambi-momma deer, you want to pass on your genes. How do you guarantee this will happen, given all the cliffs, ravines, lion dens, bear mouths (etc etc) that Bambi can find trouble in? Well you double your bet. You do this by calving more than one offspring, to be your little genome-packet of the future. The problem with this is that, depending on the habitat, your bet could be a double-winner. Yes, great for your genes, but shitty for the habitat. Unless there is super-awesome habitat, too many Bambii (plural for Bambi right?) eat all the habitat (or trample it, or overgraze so there is less habitat the next year) and all the extra Bambii die from starvation. Hunting is used by wildlife managers to prevent this, by keeping populations at a steady level, they prevent huge fluctuations that would adversely affect habitat, and the longevity of a piece of habitat to sustainably support different populations of animals, and prevent possible exinction-level events. This is not just for huntable species by the way. The management of huntable species benefits other non-game species because the big component of  Wildlife Management is Habitat Management.

A lot of people get into Wildlife Management thinking they will not have to deal with people, that it’s all about the furries and fuzzies and featheries. Oooh that is sooo false. What they don’t tell you (I’m pretty sure this is intentional) is that animals need plants, and basically all animal/wildlife management is habitat management. Which means plants. Which means, as my botany professor put it, you have to confront and overcome the “Green Blurs”. So if you know what plants your prey eats, that is GREAT! But you also want to know what other plants are utilized during the different life stages. What kind of habitat do deer prefer to give birth in? What type of shrubs to they prefer to browse on? What types of shrubs do they need to bed down in during the day and the night? What is good cover, but not too dense so deer can see and escape from predators? Stuff like that.

Within habitat there are 5 essential components for every animal:  Food, Water, Cover, Space, and Arrangement. Some animals are flexible in their requirements for these elements. We call those Generalists. A good example is the turkey. The Turkey eats a wide variety of things, both plants and animals. In fact most game birds prefer a diet that includes invertebrates (bugs to the rest of us), and in fact, studies have shown that in some game birds, up to 90% of the diet of young is invertebrates, and it’s only when they reach ‘teenager’ years that they start selecting plant material over bugs. But Turkeys like to roost at night, so they need somewhat large trees near grassy areas with bug and forb (small non-grass plants) production, and they water in the morning, so the trees need to be near a water source. Food, Water, Cover, Space, and Arrangement.

Animals that are very specific about their habitat needs are called Specialists. Most of the animals that you hear about being ‘Endangered’ or ‘Threatened’ are Specialists. This is because there is some aspect of their habitat they are less flexible about and at some point we humans did something to affect that aspect. Or some other animal or element has affected the habitat. At any rate, some aspect of the Food, Water, Cover, Space, and Arrangement has been affected, and it interferes with the animals’ success in surviving or passing on the gene-packet we call young. They might be more susceptible to predation, or their mating might be interrupted, or young survival has been pushed out of whack. For whatever reason, these animals evolved in very specific conditions and the only way to fix it is to figure out WHAT is going wrong (not always easy and usually involves a lot of research dollars with minimal effect initially). Generally speaking, these animals are not hunted, because their populations could not sustain the pressure. Hence the reason we do not have Spotted Owl Tacos as a local delicacy.

Next time- Hunting 104: Yes you CAN hunt in a Prius!

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Fall Crops – It’s Time

I can’t believe it’s already time to start the fall crops. It seems like it was just New Year’s last week. I haven’t even harvested all my long season cabbage yet either!

I’ve never been successful at growing Brussels sprouts. They would grow fast at first but then as the season wore on they would slow down. The sprouts started out well but before they got to a decent size they would get leafy and then covered in aphids. After talking with some friends that grow Brussels sprouts successfully I realized that our early September planting date was much too late.

This year I’ve decided to push all of my fall crops up into July to see if that helps give us better luck with Brussels sprouts. I also want to push up the cabbage, cauliflower, broccoli, parsnips and carrots to this month as well.

The main reason for me to push up all those other crops is so we have a larger harvest in the late fall and early winter rather than having to wait until late winter, spring and sometimes summer (in the case of the late season cabbage) to harvest. In addition I’m planning on getting better a succession planting – something I’ve always known I should do but never actually did. I’ll also be planting early, mid and late season varieties of the Brassica crops to extend those harvests as well.

My friend, Brandy, and I sat down and worked out a planting calendar for the upcoming season and beyond. If you’re interested in our planting calendar you can check it out here. Just remember that we’re in USDA Zone 9b and Sunset Zone 17. Also, the calendar is loosely based on moon phases for most of the schedule and is for starting seeds.

 

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