July 25, 2016
The Peach is a showy tree when in bloom. There are double-flowered varieties, which are as handsome as the dwarf flowering almond, and they are more showy because of the greater size of the tree. The flowers of the Peach are naturally variable in both size and color. Peach-growers are aware that there are small-flowered and large-flowered varieties. The character of the flower is as characteristic of the variety as size or color of fruit is.
July 26, 2016
For those not familiar with this tasty, nutritious weed, purslane can be a real challenge to manage in vegetable crops for a number of reasons. The seeds of this weed remain viable for many years in the garden, and generally do not germinate until hot weather — that is, after many of the market garden crops have already been planted. To make matters worse, this succulent plant often reroots after cultivation. Purslane also grows so close to the ground that it is impossible to control by mowing.
July 27, 2016
The 18th century saw a tremendous interest in landscaping private parkland on a grand scale with the movement of entire hills and mature trees, all by man and horse power, to fulfill the designs of celebrated gardeners such as Capability Brown. In the mid 1800s the movement of mature trees was revolutionised by the introduction of the Barron tree transplanter. The first planter was designed and built by Barron for the transplantation of maturing trees at Elvaston Castle in Derbyshire.
July 28, 2016
An important feature of the range shelter described in this circular is that it is portable. Two men by inserting 2x4s through the holes located just below the roost supports and next to the center uprights can easily pick up and move it from one location to another. Frequent moving of the shelter prevents excessive accumulation of droppings in its vicinity which are a menace to the health of the birds. Better use will be made by the birds of the natural green feed produced on the range if the houses are moved often.
July 29, 2016
I know what it’s like to be trying to find one’s way learning skills without a much needed teacher or experienced advisor. I made a lot of cheese for the pigs and chickens in the beginning and shed many a tear. I want you to know that the skills you will need are within your reach, and that I will spell it all out for you as best I can. I hope it’s the next best thing to welcoming you personally at my kitchen door and actually getting to work together.
Lynn Miller’s Haying With Horses 20% Off! 2 Weeks Only, Act Now!
In tribute to the haying season upon us, we offer Lynn Miller’s Haying With Horses, back in print due to popular demand, at 20% off the regular price through July 31.
Featured here is an excerpt from Chapter Sixteen: Putting Hay in the Barn.
the SNARE with Lynn Miller
July 13, 2016
We may be out in the field thinning the carrots or raking the hay but the news and smell of these days still gets to us. Leaking out around the edges of the entertainment news focus and celebrity rhumba line, ...
July 12, 2016
As farmers we must continue to take charge of our own lives, work, environs and future. Our example will win out. There is no other example with the heart and capability to win out. Leadership in its most ideal form ...
July 8, 2016
The world is getting larger and larger and our scope of useful, vital attention gets smaller. I am not thinking of Uruguay or Rhodesia or Denmark or Mongolia – We are farming right here in our defined microclimate and watershed ...
At A Glance
July 29, 2016 • 6:55am
Astrologers say it is best to plant all things which yield above ground in the increase of the Moon and things which yield below ground when the Moon is decreasing.
“The prosperity of other industries is not the basis of prosperity in agriculture, but the prosperity of agriculture is the basis of prosperity in other industries… Immense manufacturing plants and great transportation companies are dependent upon agriculture for business and prosperity. Great standing armies and formidable navies may protect the farmers in common with other people of a nation, but their support comes from tillers of the soil.” — Nahum J. Bachelder, National Grange President, 1908
My Small Kitchen with Kristi Gilman-Miller
- 1/2 cup canola oil
- 1/2 cup flour
- 1 large yellow onion, coarsely chopped
- 1 medium red bell pepper seeded and diced
- 1 medium green bell pepper seeded and diced
- 2 celery stocks, diced
- 4 garlic cloves, minced
- 1 – 15 oz. can petite diced tomatoes, with juice
- 3 Tbsp. tomato paste
- 6 cups chicken broth
- 2 bay leaves
- 3 Tbsp. Creole seasoning
- 2 Tbsp. Hot pepper sauce (optional)
- salt and pepper to taste
- 1 lb. Andouille sausage, cooked and cut into 1 inch slices
- 2 pounds. large shrimp, peeled and deveined, about 25
- 2 Tbsp chopped fresh parsley of garnish
Start by making a roux with the oil and flour. Heat the oil in a heavy skillet over very low heat. Gradually add the flour to the skillet, stirring constantly until the flour is fully incorporated. Continue to cook, until it reaches a dark brown color, stirring constantly so it does not burn.
Transfer the roux to a heavy pot. Place the pot over medium heat. Add the onion, peppers, celery and cook until the vegetables are softened, stirring constantly and scraping up any bits that stick to the bottom of the pot. Add the garlic and cook for a minute longer.
Add the tomatoes, tomato paste, chicken broth, bay leaves, creole seasoning, hot sauce, sausage, and salt & pepper to taste.
Bring to a boil, reduce heat, and let simmer for 25 minutes, or until slightly thickened.
Add the shrimp and cook for 10 minutes, or until well heated through.
Discard the bay leaves.
Adjust seasonings to taste.
Ladle into bowls alone, or may be served over hot rice. Garnish with fresh parsley.
July Spotlight: Livestock
I confess that I am cold-hearted and cheap. Though I love raising poultry, I hate spending time and money anywhere but on my little farm. So I process at home. If you are only raising a few birds for yourself, say 25 or 30 at a time, I recommend having a party and doing it all by hand.
From reading the Small Farmers Journal, I knew that some people are equally happy with either model, but because McCormick Deering had gone to the trouble of developing the No. 9, it suggests they could see that there were improvements to be made on the No. 7. Even if the improvement was small, with a single horse any improvement was likely to increase my chance of success.
And believe me they know exactly how long their horns are and how powerful each ox is. Sometimes I think they are just humoring me because they continue to teach me how they like to be treated and when I treat them that way we get along nicely and accomplish a great deal.