September 19, 2016
The most populous single horse planting tools were made by Planet Junior. But they were by no means the only company producing these small farm gems. Most manufacturers included a few models and some, like Planet Junior, American and Cole specialized in the implement. What follows are fourteen different models from Cole’s, circa 1910, catalog. We published ten of these in volume 30 number three of Small Farmer’s Journal.
September 20, 2016
The person who works closely with horses usually develops an intuitive feel for their well-being, and is able to sense when one of them is sick, by picking up the subtle clues from the horse’s body language. A good rider can tell when his mount is having an off day, just by small differences in how the horse travels or carries himself, or responds to things happening around him. And when at rest, in stall or pasture, the horse can also give you clues as to his mental and physical state.
September 21, 2016
Long ago when grain was handled mostly by hand, the crop was cut slightly green so seed did not shatter or shake loose too easily. That crop was then gathered into ‘bundles’ or ‘sheafs’ and tied sometimes using a handful of the same grain for the cording. These sheafs were then gathered together, heads up, and leaned upon one another to form drying shocks inviting warm breezes to pass through. In old England, the field workers took great pride in their work and distinctive sheaf knots were designed and employed.
September 22, 2016
We know all too well the frustration of putting your heart and soul into a crop only to have the wildlife consume it before you can get it harvested let alone to market. Our farm sits next to several thousand acres of state game lands and is the only produce operation in the area. As you can imagine, deer pressure can be intense. Neighbors have counted herds of 20 or more in our pastures.
September 23, 2016
As we start, consider a few things when building a pto cart. Are big drive tires necessary? Is a lot of weight needed? Imagine the cart in use. Try to see it working where you normally go and where you almost never go. Will it be safe and easy to mount or dismount? Can you access the controls of the implement conveniently? Is it easy to hook and unhook? Where is the balance point? I’m sure you will think of other details as you daydream about it.
On the Anatomy of Thrift: Side Butchery
WARNING: contains animal slaughter. It is very humane and not very graphic, but may affect sensitive souls. – SFJ
On the Anatomy of Thrift is an instructional series Farmrun created with Farmstead Meatsmith. Their principal intention is instruction in the matters of traditional pork processing. In a broader and more honest context, OAT is a deeply philosophical manifesto on the subject of eating animals.
Side Butchery is the first in the series, and was the cornerstone around which the entire concept blossomed. It is the most explicitly instructional of all three, and builds on the theory that was established in the fundraising video, exploring the historical context of pork to the home kitchen.
News & Weather
September 12, 2016
Plate of the Union, a collaborative campaign calling on the next president to take action to fix our nation’s food system, launched its “Battleground States Food Truck Tour” stopping in Portsmouth, Londonderry, and Hanover, New Hampshire. The event featured a ...
September 8, 2016
High temperature environments present a challenge related to nitrogen, a common agricultural fertilizer. Those regions lose an unusual amount of nitrogen to the air. This creates two big problems. One, farmers need to use more fertilizer, which is an added ...
September 1, 2016
Available cropland, and the growing season, is limited. Strained soils are in need of rejuvenation. Water can be scarce. Yet the world’s nutritional needs continue to grow, along with its population. Enter the cowpea. A modest but versatile crop, cowpeas, ...
Dear Lynn, In the Summer 2014 SFJ there is an article by Glenn Dahlem about the black walnut (p. 62). If I may, there are a few additions I would like to make regarding using black walnuts. First, the harvesting. From ...
Super magazine, Lynn and Kristi!! I love the content, and I can’t wait for the next issue in my mailbox. My best to you. Bob Langness Broomfield, CO
Mr Miller – My name is George Bristol. I served for 38 years on active duty in the United States Marine Corps. I retired in August 2013 as a Colonel and am still working in special operations overseas. I am writing ...
Dear Lynn and Staff; I want to first off tell you all how much I appreciate your Journal, at times your Journal is that little piece of sanity that keeps me going in this insane world. I always look forward to ...
Tool Box for Quick Repairs
My Small Kitchen with Kristi Gilman-Miller
- 1/2 recipe Plain Pastry
- 2 cups mashed cooked pumpkin
- 1/4 tsp salt
- 1 cup sugar
- 4 eggs, separated
- 1/2 tsp cinnamon
- 1/3 cup cream
- 1 cup whiskey
- 1/4 cup butter, melted
- 1 tbsp cornstarch
Line pie pan with pastry.
Combine pumpkin, salt, sugar, egg yolks and cinnamon and beat for 5 minutes.
Add cream, whiskey and butter and mix well.
Sprinkle cornstarch over stiffly beaten egg whites and fold into first mixture.
Pour into pastry shell.
Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to moderate (350 degrees F) and bake about 30 minutes longer or until a knife inserted in center comes out clean. Cool.