September 26, 2016
Small Farmer’s Journal is restructuring and changing its business model • Continued delivery of print edition Small Farmer’s Journal • $5 per month website subscription • Increased ad content, print and web combined. For nigh on forty years we looked to magazine subscription revenue to keep us rolling. We printed journals and mailed them to our subscribers. The internet has changed all of that. We can share our small farm message and advertisers to even more people which makes us stronger than ever.
September 27, 2016
When horses were the main source of power on every farm, in the British Isles it was the tip-cart, rather than the wagon which was the most common vehicle, and for anyone farming with horses, it is still an extremely useful and versatile piece of equipment. The farm cart was used all over the country, indeed in some places wagons were scarcely used at all, and many small farms in other areas only used carts.
September 28, 2016
In the Fall ’97 issue of SFJ you printed an article on the Cheval de Merens, the all black horse of the French Pyrenees. I was immediately obsessed by their beautiful stature, a very strong draft-type-looking horse with powerful legs and long flowing manes and tails. The article sent me running for maps to locate France and the Ariege Valley, the central location for the Merens. After making contact with the writer of the article and being told of the major Merens horse show in August, plane reservations were made.
September 29, 2016
When first you become familiar with North American working harness you might come to the erroneous conclusion that, except for minor style variations, all harnesses are much the same. While quality and material issues are accounting for substantive differences in the modern harness, there were also interesting and important variations back in the early twentieth century which many of us today either have forgotten or never knew about. Perhaps the most significant example is the Walsh No Buckle Harness.
September 30, 2016
The introduction of the Boer Goat has stirred up a lot of interest in all sectors of agriculture. The demand for goat meat exceeds the supply; goat meat is the most consumed meat in the world. One of the main points about South African Boer Goats is that out of all meat goat breeds the Boer is the top meat producer whereas in the cattle business you have over 100 breeds of beef cattle that all compete for the beef dollar.
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 30, 2016
WASHINGTON, D.C. – A new $2 million grant from the U.S. Department of Agriculture (USDA), awarded to a multidisciplinary team from the University of California, Davis, University of Minnesota, University of Maine, the USDA Agricultural Research Service’s Beltsville Agricultural Research ...
September 29, 2016
KIMBERTON, PA. In the next six years, Pennsylvania’s Department of Conservation and Natural Resources has set the goal of installing nearly 100,000 acres of riparian buffers throughout the state. Buffers protect water resources, reduce erosion, and add to biodiversity within ...
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 ...
In the Fall ’97 issue of SFJ you printed an article on the Cheval de Merens, the all black horse of the French Pyrenees. I was immediately obsessed by their beautiful stature, a very strong draft-type-looking horse with powerful legs ...
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 ...
Sack Filler Funnel
My Small Kitchen with Kristi Gilman-Miller
Cut two pounds of fresh prune plums in halves, remove pits, but do not peel. Add sugar to sweeten, about one and one-half cups, and about one-third cup cold water. Let stand for several hours, stirring occasionally until sugar is dissolved.
Divide dough and pat in two eight-inch layer cake pans, bringing the dough well up the sides of the pans.
Arrange a layer of plums, cut side up, in the pans.
Add enough grated soft bread crumbs to take up the juice in the bowl, then spread this mixture over the plums.
Dot with butter, and bake in a hot oven about 375 degrees F. for about twenty-five minutes, or until done and nicely browned on top.
Can be served either warm or cold, pie-fashion.
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup butter or other shortening
- 2/3 cup milk (about)
Sift flour and measure, sift with baking powder and salt, and sift again. Cut in shortening. Add milk gradually until a soft dough is formed.