December 5, 2016
To obtain the best results in shelling, the machine should be run so that the crank makes about forty-five (45) revolutions per minute or the pulley shaft one hundred and seventy-five (175) revolutions per minute. When driving with belt be sure that this speed is maintained, as any speed in excess of this will have a tendency to cause the shelled corn to pass out with the cobs. The ears should be fed into the sheller point first.
December 6, 2016
Growing sorghum doesn’t take much work, according to Buhrman. You plant it in the spring, work it a couple of times and that’s about all that’s required until late in the growing season. That is when the work begins. Before it is cut, all the stalks have to be “bladed” – the leaves removed from the stalks. It’s then cut, then the tassles are cut off, and the stalks are fed through a crusher. The crusher forces the juices out of the plant. The sorghum juice is then boiled in a vat for four to five hours until nothing is left but the syrup.
December 7, 2016
Because it is a renewable and environmentally friendly energy source, horse traction is currently undergoing a renaissance in small scale agricultural holdings, winegrowing, market gardening and forestry. Within this context, implements for animal traction with mechanical drivetrain and direct draft are gaining importance. One of the goals of Schaff mat Paërd is to support this process by the development of new equipment and related studies and publications.
December 8, 2016
Today there is no end to formulas that are supposed to give you a leg up, or at best some sort of guarantee of success, with draft horses. I say be wary. The best intentions, the best preparation, the best animals, the safest routine is NO guarantee of success with the working animals. Formulas cannot replace your personal fortitude or strength of conviction and clarity of purpose. And those things will result in a matched natural comfort with the animals.
December 2, 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 is ultimately gardening. Governance in its best form is stewardship. And husbandry is the sane substitution for bureaucracy. Our leaders should be planning and planting and suggesting seed options.
Meeting Place Organic Film
Local, organic, and sustainable are words we associate with food production today, but 40 years ago, when Fran and Tony McQuail started farming in Southwestern Ontario, they were barely spoken. Since 1973, the McQuails have been helping to build the organic farming community and support the next generation of organic farmers. This is a documentary about the McQuails that explores the very real ways their farm has contributed to the long term ecological viability of agriculture in Ontario. It is a call to action for all those who believe there is a better way to take care of our planet and feed the world.
News & Weather
November 28, 2016
Dairy Grazing Apprenticeship Pioneers Farmer Training Program; Available for Interviews at Farmer Veteran Stakeholders Conference
The Dairy Grazing Apprenticeship (DGA) is the first formal Apprenticeship for farming in the nation. It offers veterans and other interested participants a structured system of training designed to prepare individuals for dairy farm management and/or ownership through on-farm employment ...
November 17, 2016
EPA Awards Environmental Education Grants to Oxbow Farm, Green River College, and Corvallis Environmental Center
The U.S. Environmental Protection Agency has awarded environmental education grants to Oxbow Farm & Conservation Center in Carnation, Washington, Green River College in Auburn, Washington, and the Corvallis Environmental Center in Corvallis, Oregon. The grant funds will be used to ...
October 24, 2016
WASHINGTON, D.C. (Oct. 19, 2016) – The rigorous and proven regulatory system of the U.S. Department of Agriculture’s (USDA’s) National Organic Program has established a deep trust in USDA certified organic food products by American consumers. Now, consumers need to ...
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 ...
School Food FOCUS is a national collaborative of large school districts across the country. Together we are transforming school food by increasing access to more healthful, regionally sourced and sustainably produced food for our nation’s school children. Through the power of procurement we leverage market demand to drive positive and impactful food system change.
Change Beyond the Plate convenes over 250 school food professionals, institutional purchasers, government allies, industry changemakers and food system thought leaders.
Now in its 6th year, our National Gathering is a unique space for attendees to share innovative procurement strategies, connect with supply chain leaders and strengthen the school food movement. Join us!
2 Pints = 1 Quart
8 Quarts = 1 Peck
4 Pecks = 1 Bushel
36 Bushels = 1 Chaldron
2,150.42 Cubic In. = 1 Standard Bushel
1 Cubic Foot = App. 4/5 Bushel
My Small Kitchen with Kristi Gilman-Miller
- 4 heaping Tbsp. flour
- 1 egg
- 1 egg yolk
- 1 Tbsp. oil
- 3 Tbsp. milk
- 2 Tbsp. Milk
- 1 level tsp. baking powder
- 1 stiffly beaten egg white
- 12 clams (without shells)
Beat flour, 1 egg, 1 egg yolk, oil, milk, a pinch of salt until quite smooth.
Add the extra milk, baking powder and beaten egg white.
Place in the refrigerator for half an hour.
Dip clams one at a time in the batter, drop in the deep, hot fat and fry until golden brown. Eat immediately.