Showing posts with label Chickens. Show all posts
Showing posts with label Chickens. Show all posts

Dec 11, 2013

How Much Money Can You Save Gardening and Homesteading?

Have you ever wondered if you're saving money by growing your own food? While saving money isn't the only reason for gardening and homesteading, I still like to keep track of expenses. A great many people are under the impression that gardening and homesteading cost more than buying food at the grocery store. And while I've proven before that both chicken keeping and vegetable gardening are frugal, I haven't checked costs in a few years. So this year, I kept a careful record of the food we produced.

But before you read on, you should know:

* My estimates are conservative. Quite conservative. Although the food we produce is organic and ultra-fresh, whenever possible, I compared the cost of our produce with prices at our local chain grocery store. Yes, it would be more accurate to compare what we produce with farm fresh, organic produce (or even grocery store organic produce), but frankly, we can't afford to buy organic. But if I did use farm fresh organic or grocery store organic with what we produce, this would greatly increase the value of our home grown food.

* When I couldn't find a particular food locally, I looked for a price online - always trying to choose the lowest price I could find. I did not include the cost of shipping I would have to pay if I chose to buy these items online.

* My garden is small: The main bed is 12 x 14 ft. with wide pathways; I also have a bed about 33 x 3 ft.) (To see how I laid out the garden this year, click here.)

* My garden is still producing! I still have carrots, parsnips, collards, kale, Jerusalem artichokes, in the ground. And, of course, the chickens are still laying eggs. I used totals from December 8, 2013 for my calculations.

* I didn't harvest as much of certain things (like herbs) as I could have, simply because I couldn't use as much as I grew.

* I had to exclude the value of certain items that I can't buy locally and couldn't find online.

2013 TOTALS:

Total Pounds of Food Produced: 538.12 lbs.

Total Estimated Cost of Purchasing that Food: $1,770.89

Total Cost of Producing our Food: $278.00

Money Saved: $1,492.89


Seeds: $75
Seed starting containers: free
Seed starting soil: $10
Fertilizer: $10
Compost: free
Water: $80

Chicks: $9
Chicken Bedding: $10
Chicken Feed: $84 


Eggs, 815 = $163
Chicken meat, 20 ½ lbs. = $40.79

Apples, 13 1/4  lbs. = $25.00
Basil, 3/4 lb. = $7.44
Beets, 1 lb. = $2.49
Blackberries, 3 lbs. = $15.84
Blueberries, 7 1/2 lb. = $79.20
Buttercup squash, 2 1/2 lbs. = $2.22 (I can't find this type of squash locally, so I used the average price for summer squash)
Butternut squash, 44 1/2 lbs. = $39.60
Cabbage, 6 lb. = $2.94
Calendula flowers, 8 lb. = $48.00 (online price)
Carrots, 4 1/2 lb. = $8.37
Chives, 6 1/2 lbs. = $64.48
Cilantro, 1 1/8 lb. = $4.74
Collards, 14 1/2 lbs. = $144.42
Dandelion flowers, ½ lb. (I could not find these locally or online)
Dandelion greens, 35 lb. = $52.15 (online price of fresh leaves)
Dandelion Root, 2 1/8 lb. = $17.50 (online price)
Garlic, ½ lb. scapes + 1 lb. heads = $3.00 scapes (online price listed by local farmers);$3.49 heads
Green onions, 1 lb. = $2.36
Ground nuts, 1 lb. = $50.00 (online price)
Kale, 17 lbs. = $169.32
Kohlrabi, 1 lb. (I couldn't find a local or online price)
Kiwi, 1 lb. = $3.99 (for common kiwi, not the Arctic kiwi I grow)
Leeks, 5 lbs. = $25.00
Lettuce, 11 lb. = $36.19
Mint, 3/4 lb. = $7.44
Oregano, 1 1/2 lb. = $14.88
Pattypan squash, 44  lbs. = $39.16 (I couldn't find these locally or online, so I used the average price for summer squash)
Parsnips, 2 lbs. = $1.99
Passion vine, 1 lb. = $6.00 (online price)
Peas, 5 1/2 lbs. = $13.69
Potatoes, 11 1/4 lbs. = $11.14
Radishes, 8 lb. = $9.44
Rosemary, 1/2 lb. = $4.96
Sage, 1 1/2 lb. = $14.88
Spinach, 1 1/4 lb. = $1.98
Squash blossoms, 3 1/2 lbs. (I couldn't find these locally or online)
Sunchokes, 40 lbs. = $360.00 (online price)
Strawberry, 3 1/2 lbs. = $12.32
Tomato, 38 3/4  lbs. + 28.25 lbs. green = $96.49 red, $70.34 green
Wild onion, 2 lb. (I couldn't find these locally or online)
Wonderberries, 1 lb. = $16.60 (I couldn't find these locally or online, so I compared them to the online price of huckleberries - a close relative)
Zucchini, 60 1/2 lbs. = $78.05

This post featured at Crafty Garden Mama.

Oct 30, 2013

October on the Homestead

Despite the fact that it's October - a time when people in my area are no longer growing vegetables, unless they've planted a fall garden (which is sadly rare) - we are still harvesting crops. Although I failed to get anything but a few carrots planted in late summer, the collards and kale I planted last spring are still producing quite a lot of food. Even my spring-planted zucchini is still giving me squash - though at a slower pace than in summer.

I've harvested only a few carrots because I'm still waiting for a good frost to sweeten them up. That goes for the parsnips (which I typically leave in the ground until just ready to use ) and Jerusalem artichokes, too. I did harvest my first batch of ground nuts, but I haven't yet used them because I've just been too busy for experimentation in the kitchen.
Ground nuts.
The main veggie bed, covered with leaves.
 We plucked our first butternut squash out of the garden...Amazingly delicious! All the butternuts are ripe enough to eat now, but I'm waiting for the skins to harden so I can store them long term in a cool location. To test for this, I press my thumbnail into the skin of the squash. If it doesn't leave a mark, the squash is ready. However, the vines may die back before this happens; no worries. We love butternut squash and could probably eat it all within a short amount of time. Otherwise, I can freeze it.

Most of my green tomatoes have already ripened. This year, I had little room to ripen them in my pantry, so I just set them in boxes (single layer) in the kitchen. They are ripening very quickly this way and I'm freezing most of them as they do. The tomato crop was great this year, giving me far more tomatoes than I hoped for, so I think I will try canning some homemade catsup soon.

I'm also doing some light spring prep in the garden. One of my beds has become so overrun with buttercups (an impossible to pull up weed) that I mowed back the weeds and covered the area with cardboard held in place with a few bricks or stones. This should kill off most of the weeds while also making the soil looser and more full of worms and microorganisms next year.

In addition, fall leaves are everywhere, and I'm making good use of them. When they fall in the garden, I leave them be. They will rot and add nutrients to the soil. If they are very thick, I have my husband shred them and we put them in the compost. (For more ideas for using fall leaves in the garden, click here.)

We're getting 5 - 6 eggs per day. This is the morning batch.
Our chickens are still laying quite well. They haven't yet molted and show no signs of slowing down. Australorps, some say, lay better during the cold months than many other breeds of chicken. We'll see.

We thought we were going to loose one of our hens this month. She was quiet, always sitting in some corner far off from the rest of the flock, and not doing much. In the beginning, her symptoms were so subtle, we weren't positive she was sick - and by the time we decided she definitely was, we saw no reason to separate her from the rest of the flock. If she had something contagious, she surely had already given it to the rest of the hens. So we just watched the flock closely.

Then suddenly, our sick hen perked up and was back to normal. It's a reminder than even hens sometimes feel under the weather without being seriously ill.
Kennedy loves maple leaves!

Our rabbit is all set for the colder weather, too. His hutch is already in a sheltered location, but while rabbits have thick fur, in the wild, they get much of their winter warmth from snuggling with other rabbits deep in a rabbit hole. If it gets much colder, we'll line three sides of his cage with cardboard for extra warmth. He has a little house in his hutch, too, which we've lined with hay. As a side note, did you know rabbits purr? I sure didn't. When we pet him, he doesn't make any noise, but you can feel his throat vibrating.

2013 Produce Totals 

(All but the squash and tomatoes were/are from a 12 x 14 ft. garden plot; the squash and tomatoes were in an area measuring 33 x 3 ft.)

Eggs 751
Chicken meat 20 ½ lbs.

Apples 13 1/4  lbs.
Basil 3/4 lb.
Beets 1 lb.
Blackberries 3 lbs.
Blueberries 7 1/2 lb.
Buttercup squash 2 1/2 lbs.
Butternut squash 3 ½ lbs.
Cabbage 6 lb.
Calendula 8 lb.
Carrots 1 3/4 lb.
Chives 6 1/2 lbs.
Cilantro 1 1/8 lb.
Collards 13 3/4 lbs.
Dandelion flowers ½ lb.
Dandelion greens 35 lb.
Dandelion Root 2 1/8 lb.
Garlic: ½ lb. scapes + 1 lb. heads
Green onions 1 lb.
Ground nuts 1 lb.
Kale 17 lbs.
Kohlrabi 1 lb.
Kiwi 1 lb.
Leeks 5 lbs.
Lettuce 11 lb.
Mint 3/4 lb.
Oregano 1 1/2 lb.
Pattypan squash 44  lbs.
Parsnips 1 lb.
Passion vine 1 lb.
Peas 5 1/2 lbs.
Potatoes 11 1/4 lbs.
Radishes 8 lb.
Rosemary 1/2 lb.
Sage 1 1/2 lb.
Spinach 1 1/4 lb.
Squash blossoms 3 1/2 lbs.
Sunchokes 40 lbs.
Strawberry 3 1/2 lbs.
Tomato 38 3/4  lbs. + 28.25 lbs. green
Wild onion 2 lb.
Wonderberries 1 lb.
Zucchini 60 1/2 lbs.

Oct 21, 2013

7 Things I've Learned About Chickens

1. While I love feeding hens leftovers from our table (especially things I don't compost, like meat fat), and as much as I believe in free ranging chickens when possible, the more chickens eat food other than their carefully-formulated feed, the fewer eggs they lay.

2. Not all chickens are created equal. Be sure you understand that some breeds are generally better layers, some are more friendly, some are better for meat, some lay better in the winter, etc. This chart can help you determine what type of chickens are best for you.

3. Chicken breeds that tend to be more friendly also tend to be more dumb, and chickens that are smart tend to have, vim and vigor.

4. Chickens usually have to be taught to eat snails. My method is to handpick snails from the yard, spear them with a stick (so I know they are dead and won't get back in my garden), and throw them in the run. Usually it only takes one hen realizing they are food for the whole flock to go crazy over them. Although this training takes a little effort on your part, it's well worth it. It not only ensures fewer snails in your garden, but it gives the hens a source of protein that also offers calcium (which keeps them healthy and makes their egg shells less likely to break).

5. Chickens don't mind eating mustard. Or hot sauce. When I had an egg-eating hen, I read all over the Internet that I should blow out an egg and put either mustard or hot sauce in it, then place it in a nesting box. The hen would be so turned off by the flavor of that egg, the collective Internet voice said, the chicken would quit eating eggs altogether. But my hens eat scraps off our table - which very frequently have either mustard or Tabasco sauce on them. They don't mind the flavor at all. (To discourage egg-eating hens, collect eggs often, keep the nesting boxes clean, and keep your chickens busy by offering frequent treats - a cabbage head is a great idea, especially if you hang it up - and foraging opportunities.)

6. Hens are quite trainable. So if you take a little time, you can train them to stay out of your garden, to go back in their run when you want them to, or to go into their henhouse before they would otherwise. (Click here for training tips.)

7. Chicken eggs last a long, long time if stored in the fridge, unwashed. I've had mine in the fridge for 6 to 8 months. For best results, store the eggs pointy side down and make a system where you are always eating the oldest eggs first. If you're worried about storage, eggs also freeze beautifully.

Sep 23, 2013

Tips for Getting Clean Chicken Eggs

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Once you start raising hens, you quickly discover eggs aren't always clean when you gather them. In fact, sometimes they can be downright disgusting! The good news is there are some things you can do to encourage cleaner eggs.

1. Make sure the bedding in the nesting boxes is clean and plentiful. Also, if broken eggs are a problem, line nesting boxes with outdoor turf (the kind that looks like plastic grass) or nest liners.

2. Keep the bedding in the hen house clean, too. Chickens who walk in muck and manure get it on their feet - and on the eggs they sit upon.

3. Make sure there are enough nesting boxes for your hens. Experts generally advise having one box per four hens. Granted, hens have some funny ideas about nesting boxes. Mine, for example, usually decide only one nesting box is egg worthy, and ignore all the other boxes. Sometimes hens also take a hankering to laying on the floor of the hen house. (In my experience, this usually happens because a hen decides she wants to use a certain nesting box while another hen is in it. Pretty soon, she can't hold it any longer and the egg ends up on the floor. Over time, this problem usually resolves itself, as the hens learn to take turns.)

4. Check for eggs regularly throughout the day, until you know when your hens lay. Unless your hens are new to laying, they usually have a set schedule for laying eggs. Typically, this happens in the morning, but it may change as the seasons change. Prompt removal of eggs tends to mean fewer hens walking on the eggs, hence cleaner eggs. It also reduces the chances of broken eggs - and of hens learning to eat eggs.

5. Make sure hens have clean bottoms. If they are dirty, just wipe them with a warm, damp towel.

Despite all your best efforts, you will probably sometimes find dirty eggs in your nesting box. (Frankly, my experience is that some hens are just tidier than others - just as some people are pig-pens and others are neat-nicks.) The question then becomes: Should you clean dirty eggs before storing them?

Before you laugh and say the answer is obvious, you should know that egg shells have a natural coating (called "bloom") that prevents dirt and germs from being absorbed into the egg itself. Once you wash an egg, that protective coating is gone. Therefore, in my opinion, it's best not to wash eggs until you're ready to use them. I place all my eggs - dirty and apparently clean - into egg cartons; when I'm ready to cook them, I wash them under warm, running water. (Cool or cold water draws germs into the egg.) Other people like to rub obviously dirty eggs with a rough cloth in order to help maintain the egg's bloom.

Aug 30, 2013

August on the Homestead

August is always a hectic month for us. There are birthdays, school prep - and lots of gardening, harvesting, and preserving.

The summer squash (pattypan and zucchini) are growing like mad. We eat some squash almost every day, and I'm preserving zucchini by making zucchini chips - a huge favorite in this household. (I still have lots of last year's shredded, frozen zucchini for things like cookies, soups, spaghetti sauce, and zucchini bread.) The pattypan is outregeously abundant. I'm giving away quite a bit, but we still have tons. I may feed the chickens with the extras - or I might try chunking it up and freezing it for soups and stews. (I might also try grating it to use like shredded zucchini.)

Butternut squash.
 The winter squash has given mixed results. I tried one buttercup plant this year, and it's not been very happy. I lost many buttercup to blossom end rot, even after removing blossoms from the bottoms of growing squash. Then aphids attacked the plant - and while I keep spraying them away with cold water, they keep coming back. I have so far only harvested one buttercup squash. The butternut squash, on the hand, is doing extremely well. I can't wait for it to turn color so we can begin eating it!

Because we are so inundated with squash and other fresh veggies, I decided to harvest all the kale and collards, leaving just three leaves behind on each plant. I chopped it, blanched it, and froze it (just like the dandelion greens here) - and we'll be grateful for it, come winter. (When sauteed, they really do taste just as good as fresh greens.) And by the time the summer squash is winding down, we'll have more kale and collards, as they perk up with the cooler weather.

The carrots are large and I could harvest them any time. I've decided to wait until a good frost, though,
because it increase their flavor so dramatically. I'll soon be harvesting parsnips, cabbage, and kohlrabi, too.

In the fruit department, our small columnar apple trees are pumping out apples - more this year than the last. So far, I'm leaving them on the tree and harvesting as needed. We are still getting a few strawberries and blackberries, too - and the wonderberries are beginning to come on.

Oh, and the tomatoes! This has been my best year ever growing them. I'm watering my plants less, which seems to make the green tomatoes turn red more quickly. We have more than enough to eat fresh, and I'm also freezing some to can later, when life is a little less hectic.

The critters continue to be sweet - and functional. The chickens are laying more and more consistently, and their eggs are getting larger. I keep about five or six 18-count egg cartons full of eggs in the fridge, plus some frozen eggs in the freezer - plus we give some away. The rabbit makes fantastic fertilizer at an amazing rate. And my husband almost brought home a pig this month. Yes, a pig. Even though we live in the suburbs. Even though we don't, in my opinion, have room for one. He thought it would make a great house pet. Ahem. I barely dodged that one!
The cabbage isn't very big this year. (Notice how I share them with the slugs and snails.)
One of the potato grow bags did splendidly. Another was diseased and produced nothing. Another is recovering from a major eating by slugs and snails.
I have several jars of zucchini chips.
This is the first year our thornless blackberry has really produced. Look at the size of those berries!

2013 Produce Totals 

(All but the squash and tomatoes are from a 12 x 14 ft. garden plot; the squash and tomatoes are in an area measuring 33 x 3 ft.)

Eggs 550
Chicken meat 20 ½ lbs.

Apples 6 1/2 lbs.
Basil 1/2 lb.
Beets 1
Blackberries 3 lbs.
Blueberries 7 1/2 lb.
Buttercup squash 20 1/2 lbs.
Calendula 8 lb.
Chives 6 lbs.
Cilantro 1 lb.
Collards 11 lbs.
Dandelion flowers ½ lb.
Dandelion greens 35 lb.
Dandelion Root 2 lb.
Garlic: ½ lb. scapes + 1 lb. heads
Green onions 1 lb.
Kale 11 ½ lbs.
Kiwi 1 lb.
Leeks 5 lbs.
Lettuce 11 lb.
Mint 1/4 lb.
Oregano 1 1/4 lb.
Pattypan squash 28  lbs.
Parsnips 1 lb.
Passion vine 1 lb.
Peas 5 1/2 lbs.
Potatoes 11 1/4 lbs.
Radishes 8 lb.
Rosemary ¼ lb.
Sage 1 1/2 lb.
Spinach 1 1/4 lb.
Squash blossoms 2 1/2 lbs.
Sunchokes 40 lbs.
Strawberry 3 1/2 lbs.
Tomato 19 1/2 lbs.
Wild onion 2 lb.
Wonderberries ¼ lb.
Zucchini 37 1/2 lb.

Jun 28, 2013

June on the Homestead

Our first exclusively backyard produced dinner!
Gardening wise, it's been a disappointing month. Unseasonably cool and wet, most of the garden isn't where I'd like it to be. There are green tomatoes - but not enough warmth to turn them red. I've had all of one squash flower. And the edibles that have flowered haven't had bees to pollinate them, due to all the rain. On the other hand, the cool season crops are doing reasonably well. I'm harvesting peas, collards, kale, lettuce, and a few other things, regularly. There are some yellowish leaves in the garden from all the rain - and I've had to remain vigilant against slugs and snails (who adore the rain). But, all in all, things could be worse.

The biggest news this month is that we ate our first exclusively backyard produced dinner. Now, we've had all-backyard produced breakfasts before - but never dinner. It consisted of peas, kale, and chicken. None of us knew what to expect from the chicken. After all, this was not a meat bird, but an old laying hen. From everything I'd read and heard, I really thought it would be stringy, tasteless, and tough. WRONG! It was scrumptious - much more tasty than a store bought chicken! We all thought it tasted like Kentucky Fried Chicken, minus the breading.

I cooked the chicken in my pressure canner, which doubles as a pressure cooker. (Please note that most pressure cookers can't be used as pressure canners.) tad more tough than store bought - but I think if I cook it longer next time, that won't be a problem at all. (Read more about cooking old hens here.)
The first batch of peas is almost spent.
That was also a first for me; I ended up nearly burning the chicken because I cooked it too "hot" and probably with too little water. Because I had to cut the cooking shot, the chicken was just a

We are pretty amazed by our hens. They provide us with a regular supply of eggs and fertilizer, then give us a tasty meal or two - plus several pots of stock! Hard to beat that

In other news, we added another animal to our menagerie. This one is not strictly a homesteading animal; he is a pet who happens to generate a lot of good fertilizer. For years, my daughter has wanted a bunny. And while we are considering adding meat rabbits to our backyard homestead, when someone gave us a bunny hutch, we decided to fill it with Kennedy - a miniature Rex rabbit. He's a cutie.
Meet Kennedy.

The cabbages are finally starting to grow.

Borage - normally a great bee attractor.

The Artic kiwi are getting bigger!

The blueberries are coming on.

We have tomatoes - but they are green.
The passion vine is happy - as usual.
The front bed, where squash are supposed to be vining everywhere.
2013 Produce Totals 
(all produce is from a 12 x 14 ft. garden plot)

Eggs 374
Chicken 20 ½ lbs.

Beets 1
Blueberries 1 3/4 lbs.
Calendula 8 lb.
Chives 5 lbs.
Collards 6 lbs.
Dandelion flowers ½ lb.
Dandelion greens 35 lb.
Dandelion Root 2 lb.
Garlic (including scapes) ½ lb.
Green onions 1 lb.
Kale 6 1/2 lbs.
Leeks 5 lbs.
Lettuce 5 lb.
Oregano 1 1/4 lb.
Parsnips 1 lb.
Passion vine 1 lb.
Peas 5 lbs.
Radishes 9 lb.
Rosemary 1/4 lb.
Sage 1 1/4 lb.
Spinach 1 1/4 lb.
Sunchokes 40 lbs.
Wild onion 1 1/2 lb.

Jun 10, 2013

How to Cook an Old Laying Hen or Rooster

A couple of weeks back, we butchered our old laying hens. (Don't worry - I won't go into details, nor will I type about our mixed feelings on the subject - unless you'd like me to, in which case I'm happy to share.) But I am going to talk about how to put those old birds to good use.

UPDATE: 6/14/13: Tonight, we had our first taste of old laying hen...and it was GREAT. Really! I pressure cooked it and it was very moist and extremely flavorful. The white meat tasted like Kentucky Fried Chicken (!) - much more "chickeny" than grocery store chicken. The dark meat had an almost turkey-like flavor - almost, but not quite, the flavor of really good game.

There are several important things to know right up front:

* Meat chickens, which are the type of chickens you buy in grocery stores, are bigger than the hens you have for eggs. They are also butchered at a very young age. Therefore, meat chickens are larger - and much more tender - than laying hens butchered due to "old age" or inability to lay well. Backyard roosters are also smaller and more tough than store bought chickens.

* The older the hen, the more tough her meat is. Roosters, from what I've read, also tend to be more stringy.

* Old chickens can certainly be eaten - it's just a matter of knowing how to handle them properly.

The first rule is to never butcher a bird and eat it right away. You should let it sit in the refrigerator for 48
hours, making sure it's on a rack so it's not sitting in blood. But with old hens or roosters, let it "age" even longer in the fridge: 4 - 7 days is idea. (Cooking or eating the bird right away makes it especially tough; it is still in rigor mortis.)

For the best tasting food, it's also wise to let the bird age in the refrigerator for 3 to 5 days before eating or freezing it. Don't make the mistake of freezing the birds right away, then trying to age them as they defrost in the fridge. (If you don't have room in your refrigerator for all the birds, use ice chests to age them.)

There are four tried-and-true ways to cook old hens and roosters:

1. Stew them (or put them in soups). In fact, some famous dishes were originally designed for using up roosters or old hens, including the famous Scottish soup cock-a-leekie ("rooster and leeks" - a recipe found in my A Vegetable for Every Season Cookbook) and the well known French coq au vin ("rooster in wine"). The key here is to cook the bird for a long time (8 hours is generally recommended) and with plenty of moisture. Here's a recipe that looks worth trying. Do not try to substitute a crock pot or slow cooker; neither is typically adequate to get old birds tender.

Traditional Cock-a-Leekie soup.
2. Pressure cook them. A basic recipe is to season the bird and cook it with about 2 - 3 cups water or stock for 35 to 40 minutes at 15 lbs. pressure.

3. Can them. But taking apart an older hen, with it's tight joints, isn't quite as easy as taking apart a tender grocery-store bird. You'll probably want to cook the bird before canning it.

4. Turn them into sausage. Click here for more information on this method.

In addition, soaking the bird in brine for a day or two before using it can make it more tender yet.

And don't forget the carcass and innards (gizzard, heart, neck, and kidneys)! Save them all for making stock.

May 31, 2013

May on the Homestead

Add caption
The big news on our backyard homestead is that our old hens have gone to Heaven (and our freezer). Although butchering brought about mixed feelings for both my husband and me, we felt good about the process. We knew we'd given the hens as happy a life as they could have and that we did a great job of butchering them humanely.
And when the big girls departed, our new chickens - now called pullets, because they are "teenagers" who haven't yet laid eggs - soon moved into the main chicken house and run. The new birds (Australorp breed) are such sweet little animals. They've never pecked us and they don't argue amongst themselves. Plus they have funny voices that sound a bit like a duck quacking - which always makes me smile. But they are also more timid than our
Movin' in to their new digs.
old flock. They hardly knew what to do in their new digs. After a few days, though, they began really enjoying having more room - and they are beginning to learn to love the weeds and table scraps I give them. We think they'll start laying sometime next month or so.

The garden is growing - but we've mostly had rain, so I haven't been out in it much. I'm still fighting off my arch nemeses - slugs and snails. They nearly killed all my cabbages and one of my grow bags of potatoes. I fought back with liberal applications of Sluggo and the plants are slowly recovering. Another of my potato grow bags is doing
We can't tell the new chickens apart yet.
spectacularly well; the foliage is healthy and huge. The final potato grow bag, which I kept in a shadier area (because it did very well there last year) has some sort of disease - probably fungal. I've treated it with an anti-fungal and am hoping I save that crop. I sure do have a hard time with potatoes!

In other bad news, my dear husband - thinking to please me - sprayed my dandelion patch with Round Up. Woe is me! I won't feel safe harvesting from that patch for at least a year - maybe longer. 

In the meantime, though, I'm begin to harvest
lettuce, kale, collards, leeks, a few peas, still more radishes, plus herbs. I've even harvested spinach - something I've never had success growing before. Some
Darn those slugs and snails!
of my tomato plants have green tomatoes on them. And my squash is growing. And - oh happy, happy, happy - my Arctic kiwi vines are have kiwi on them for the first time!

2013 Produce Totals

Eggs 374
Chicken 20 ½ lbs.

Beets 1
Calendula 4 lb.
Chives 4 lbs. Collards 4 lbs.
Dandelion flowers ½ lb.
Dandelion greens 35 lb.
Dandelion Root 2 lb.
Spinach growing under the peas.
Green onions 1 lb.
Kale 2 lbs.
Leeks 2 lbs.
Lettuce 1 lb.
Oregano 1 lb.
Parsnips 1 lbs
Passion vine 1 lb.
Peas 5 oz.
Radishes 6 lb.
Sage 1 lb.
Spinach ½ lb.
Sunchokes 40 lbs.
Wild onion 1 1/2 lb.

For the first time, both columnar apple trees have apples.
Growing lettuce in the columnar apple tree pots.

Part of the front bed, including blueberries, apples, potatoes, garlic, and calendula.
Lettuce growing in the main garden bed.
Chives. The flowers are edible, too, and taste just like...chives.

The kiwi vine with it's pretty variegated foliage.
Other gardeners weed before posting pictures of their garden. Not me!

Apr 29, 2013

April on the Homestead

Because every garden needs some pretties.
The month began with several weeks of rain, which kept me out of the garden. When I finally did emerge from the house, I was depressed to see most of my seedlings had been devoured by slugs and snails - my two great gardening nemeses. You see, especially in the spring, if I don't get out in the garden every day and hand pick slugs and snails and feed them to the chickens, they obliterate my garden in a very short time. I know shame on me. (I do also sprinkle Sluggo or Cory's around my garden, but it quickly stops working if it's raining.)

I lost my desire to garden for about 2 weeks. Then I finally got my act together and restarted some seeds to replace my lost seedlings. So yes, my garden is behind.

BUT the peas are growing well, and my spinach and beets and carrots are still around. I had some leftover lettuce and kale seedlings, which I transplanted. And I've been harvesting lots of radishes, plus herbs - including chives, sage, and oregano.
Seedlings (that slugs and snails love).
Last week, I sowed some warm weather vegetables and herbs: yard long beans, green beans, squash (zucchini, patty pan, butternut, and buttercup), basil, chamomile, and cilantro. I also started some flower seeds: marigolds, allysum and calendula. Tomatoes will come next; I'll buy small plants next month.

My 7 year old daughter has been jealously guarding her own little garden - a pot near our front porch. Last month, she chose and started the seeds - carrots, lettuce, and California poppies. Last weekend, she planted them out and every day, without me reminding her, she checks to see if the pot needs watering, then uses the watering can, if necessary. It's fun to watch and it makes her feel very proud.
The blueberries have started to grow berries!

In the meantime, the chicks have outgrown their awkward look and are now living outside full time. My husband made our old chicken run secure, added a perch, and covered it partially with a tarp. They live quite happily there, coming out to forage most days. They are still nervous when they aren't contained and only forage in one small area of the yard. We are teaching them about what we jokingly call the Blue Hoe God - a blue plastic toy hoe we use to herd our chickens. The grown up hens don't much like the new girls - which is why we keep the flocks separated. The big girls continue to lay sporadically, and we hope to butcher them next month.  
The columnar apples are in bloom.

Red head radish.
Calendula (front) and Snow in Summer (back).

2013 Produce Totals 
(with 6 two-and-a-half year old hens, no greenhouse, and no cold frames)

Eggs 313 (125 this month, as of the 29th)

Radishes 3 lb. (all this month)
Collards 4 lbs.
Kale 1 lb.
Dandelion greens 35 lb.
Dandelion flowers ½ lb.
Dandelion Root 1 lb.
Wild onion 1 1/2 lb.
Beets 1
Sunchokes 40 lbs.
Chives 2 lbs.
Parsnips 1 lb.
More seeds!
Green onions 1 lb.

Passion vine 1 lb. (for medicine)
Calendula 1 lb. (all this month; for medicine)
Sage ½ lb. (all this month)
Oregano ½ lb. (all this month)

The chicks in their temporary home.
Aren't they big?

The kiwi vine.