lamb chopped – part 1

Our 2000 Nissan Pathfinder has been through a great deal since Rachel’s purchase of it new in 2003: journeys to getaway hiking and snowshoe trails when Rachel and I lived life BC (Before Children); the road trip to Missoula with an 8 month old Judd in tow. But most unusual of that Pathfinder’s uses has been the transport of large and unusual mammals. Rachel’s dog Viggo, her former Great Dane/Lab mix (“the horse that fetched”), was first on the oversized animal roster to regularly ride in back on long adventures. Jack the goat, our first venture in raising livestock, travelled from Newcastle to Granite Bay last April to be fattened and butchered at our friend Steve’s ranch. And a 150+ pound young ram, hog-tied and smelling of barn stall, rode shotgun this past Easter Break to be the subject for my lesson on butchering from field to table.

I approached Rachel with this idea of buying a lamb, and asking our friend to teach me to butcher it for a share of the meat. Rachel liked the idea, especially if it meant the opportunity that lamb – one of her favorites – made its way onto the table. Our friend agreed, both because he loves lamb, and also because he considers butchering animals one of those skill sets that is his art.

After several months trying to coordinate a day, we landed upon the Monday of Easter Week. That left a scramble to find a suitable supplier of the lamb we needed for instruction. After numerous calls to local folks in the Sonora area where we would actually butcher the beast, we went with the tried and true source you can always count on when you need something at the best price with the least fuss: Craigslist. There, we found someone who raised sheep and lambs, and regularly advertised on CL. His location was Modesto. This meant an early rise for me to drive the 90 minutes down I-99 to his ranch, then another 60 minutes with an unhappily hog-tied 150 pound lamb along winding Highway 108 to our friend in Sonora.

“Freddie” the shepherd offered two basic options in lambs: the traditional younger lamb, about 70 pounds, or the older lamb, more in the 150+ pound range. I opted for the larger animal simply because I wanted to have more meat from the experience. I chose a “beefy” looking ram that Freddie assured me was 14 months old, had never bred, possessed good flavor, and would yield a large quantity of meat. A quick binding of the legs, a grunting lift, and into the back went our young ram. Freddie offered one bit of caution as I closed the hatch: “Make sure you kill him before you untie him. If you untie him first, you will never see him again.” Point taken.

Now, the lifting of this ram into the SUV reminded me of why I sought a specific lesson in butchering a larger animal. I’ve butchered plenty of chickens and rabbits, but not a larger mammal like a goat or lamb. We actually had Jack the Goat field dressed by someone else, then butchered at a local shop. The sheer size of a full-sized lamb or goat intimidated me because you’re talking about cuts of meat – chops, steaks, roasts, etc. Our chickens are generally older stew hens that go whole into the crock pot. If young, rabbits are cut up into legs and back, so not much needed in the way of cutting muscle down into smaller groups. Same with squirrels. But a big animal with assorted options for cuts? Like I said, intimidating.

The trip from Modesto to Sonora is what you might imagine… a young ram - curled horn and still wearing his Rocky Mountain Oysters - tied down in the back of the Pathfinder, occasionally struggling to get his head up to see where he might be headed. And yes, there were more than a few double-takes from motorists in the stop-and-go traffic of Modesto.

Note: Due to the graphic nature of the description of the actual butchering of the lamb, this tale will be continued in “lamb chopped – part 2.” No pictures will be included, but the descriptions will be vivid.

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honey for sale, honey — sold out —

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— We sold out within the first hour of posting. We hope to harvest again this summer and offer then. Stay tuned. —

First things first… we have some honey for sale: 1/2 pint jars for $6.00. It’s straight out of the hive, filtered to separate the honey from the wax. No pasteurization, no pesticides used in the hive. Just honey.

This marks the second major harvest from our beehive, a net of three quarts of liquid gold this time. The taste is superb, the satisfaction of aiding the bee population, priceless. We have hopes of harvesting more later this summer.

We’ve written of our bee adventures here.  Ours is a less mainstream style of hive called a topbar, which is a more natural way of beekeeping. The bees actually make their own honeycomb versus having their honeycomb pre-fabbed for them in the standard Langstroth style hive of commercial operations. Bees actually have a wax producing gland that gets more of a workout if they have to produce all of the honeycomb themselves. The freeform style of thebee close up topbar also allows them to build each individual honeycomb size to whatever dimensions they think best. Some are bigger, some smaller to accommodate the different sizes of bees within the colony. We also don’t use anything in our hives to fend off mites or disease. And we obviously don’t truck them all over the country to have them pollinate orchards and flowering crops as the seasons change. Our bees just forage our backyard and the neighborhood. Currently, they have quite a selection of meadow plants (read: weeds), as well as garden flowers and fruit tree blossoms. A diverse diet, one that mirrors the natural mosaic of flowers present in Nature’s way.

Why point all that out? Because what we’re doing with our bees – letting them “be” – seems to run contrary with commercial farming of bees. And the shuddering reality of the ramifications of Colony Collapse Disorder – detailed here in Time magazine - makes us glad that we not only keep bees, but raise them as we do. We’re no apiarists nor entomologists… just the local crazies who try to give our strong two-year old colony of bees what they want so that they might be kind enough to give us what we want: a few gallons of gold-tinged ambrosia.

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pretty clumps

As I posted recently in tomato cagin’, one of the several benefits to using concrete reinforcing wire (Remesh) to create sturdy cylinders for supporting plant growth is that the cages can also serve as the centerpiece for stacking more vegetables into a space, and to offer some visual appeal in the process.

Using one of my 5 foot tall cylinders last year, I have grown a single, massive 10 foot sunflower, 100+ pickling cucumbers, dozens of carrots, and a foursome of basil - all in a 5 foot by 4 foot space. Here’s what I did… and will do again this growing season. The cages allow vining plants to grow vertically, while allowing other plants to grow horizontally at the base of the cage. Apologies in advance for lack of a picture of this pretty jumble at its peak show. I can update with photos throughout the spring and summer.

First, pick out a 4X4 foot section in your garden that’s ready to be planted. Place your tomato cage, which is two feet in diameter, in the middle of this area. Because you are working with a 4X4 square, placing the two foot diameter cage exactly in the middle gives you one foot to the edge of the bed, plus a bit more in the corners. (I’ll let the geometry-minded math geeks detail exactly how much space.)

Reach inside to the middle of the soil inside the cage and plant several sunflower seeds. I like to grow the big ones (partly for the bees, partly for the birds, mostly to show off). As the sunflowers sprout, you’ll select the strongest plant to keep. Pull up the remaining plants, so that you only have one sunflower plant left in the middle of the cage. During the growing season, the sunflower will grow up and beyond the height of the tomato cage, and will act as centerpiece for your living garden art. It will tower 10 feet tall, while the rest of your creation stands at 5 feet.

Right at the base of the cage, plant cucumber seeds. Since the wire of the cages is spaced every 6 inches, planting a seed at each wire will guide your spacing. Part of the planting quantity depends upon your love (or not) of cukes. Rachel likes to make pickles, so I put a seed in per 6 inch spacing which gives us loads of pickling cukes for the crock. However, you might just go with a one foot spacing for each seed. Also, consider growing different varieties of cukes: Armenians are wonderful small or large; Straight 8′s are the old backyard standby; Japanese are the long and lean ones. They’ll also be a bit easier to find and pick as they dangle from the cage-supported vines because regardless of type and quantity of plants you’ll grow, the cage will act as trellis for the cucumber vine. The fruit will stay off of the ground, and will tend to grow nice and straight… handy when you’re slicing for summer salads.

Next, at the corner of each part of the bed outside the cylinder, plant pre-started basil plants. Rachel loves fresh basil, and makes loads of pesto, so I tend to plant a lot. Once they get started, you’ll harvest as much as you can take till the first frost. Numerous varieties of basil are out there, so consider trying a different variety at each corner to see which you best like. If you’re not so into basil, you could instead plant peppers. A bonus to the pepper plant option is that when the plants begin to stagger and lean under the weight of the fruit, the cage can act as a tie-off point to support the limbs of the plant: just tie a piece of twine to the cage, loop it around the plant, then tie the other end to the cage. Both the peppers and the basil are roughly the same size at maturity, so either would make good choices for the corners. Additionally, both plants would benefit from some sun protection from the enormous leaves of the sunflower.

You’ll still have room enough to grow something between the plants you’ve placed in the corners and the edge of the cage. I usually go with carrots because you can space them so tightly and get a lot of carrots during the summer. I’d recommend a shorter variety, like Danvers. They’ll mature faster, you’ll have an easier time keeping them satisfactorily watered in the summer. Other options, if you’re looking to just make things pretty is to consider growing flowers for the bees (or your wife). Borage is one of my new favorites around the garden and yard. It grows beautiful blue flowers that honeybees are addicted to, so once they’ve pollinated your borage, they’ll linger for awhile on your cukes, beans, and sunflowers.

Over the course of spring and summer, you’ll see the sunflower tower through the cuke-fledged tomato cage; peppers or basil will stand sentinel at each corner; carrots will line the edge of your garden bed. And they’ll all work in harmony to give you cool salad fixin’s, sauce seasoning for your homemade spaghetti sauce, carrots for your toddler’s snacks, and sunflower seeds for the bees and birds. Not a bad combo.

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raising up chickens

It’s that time of year when feed stores are littered with litters of bunnies and chicks, those commercial harbingers of Easter. Overpowered by the temptation to buy those cute balls of fluff, well-meaning folks plunk down a few dollars, buy one for the kids, and delight in the squeals and hyper-focus on the new arrival… for the first few days. Then the newness wears off, and before you know it, you’re the absentee owner of a full-grown chicken. So before you fork over those few dollars for a newborn fluff-bundle, please consider the following regarding the ins and the outs of raising egg laying chickens.

1. Consider the end. This will seem an odd, if not morbid, place to begin ownership of chickens, but I really do believe it is the most important if only because it is the least discussed: What are you going to do with your chicken when it gets old? Hens are at their most productive as egg layers during their first two years of life, especially their second year. After year two, their egg production generally declines, usually by half of the peak,hen and steadily more as they age. You should decide now before purchasing a chicken if you’re looking for a pet that lays eggs, or are looking to own productive chickens that produce lots of eggs. It really does make a difference. I can’t tell you the number of people I read about, folks on Craigslist, who have chickens past their prime. They’re feeding birds that aren’t laying like they used to and don’t know what to do because they’ve become so attached to “Beaky” that they couldn’t bear killing it, but they also miss those breakfast burritos with home-laid eggs. I’ve literally seen ads on Craigslist seeking homes for older birds to live out lives in “chicken retirement.” Basically, these folks are tired of the feed costs for birds that no longer lay like they used to. You need to look ahead to that point several years from the time they are cute little chicks, and decide what you’re going to do with your chickens when they reach older age: keep them and just make them pets, or make a meal out of them. That may seem callous, especially if you have young children involved, but that’s the responsibility of owning and stewarding another living creature, and you need to enter that decision with eyes wide open.

2. Housing. Just as you need to consider what your hen’s final days will be, you also need to protect her during the days till then. A coop’s primary function is to protect your girls from predators, usually those that strike at night, like raccoons and skunks. I understand that you may live in a suburb, and you don’t think there are raccoons or cooped up chickens with ramp better shotskunks where you live. You would be surprised, however: I have a friend who lives near Oakmont High School in Roseville. He recently summoned Placer County animal control to remove a trapped skunk. That skunk joined 15 others and a half-dozen raccoons in the officer’s truck that day – all trapped in the suburbs where such critters aren’t “supposed” to live. Add on the neighbor’s dog – you know, the chocolate lab that has been bred to chase birds – and you have another animal that would love nothing more than to pluck your prized egglayer to pieces. So regardless of what you think is or is not living in your neighborhood, you need to prep your birds’ housing with the intent not just to keep the birds in, but the chicken-eatin’ critters out.

The form / construction of your chicken housing usually takes one of two forms: mobile tractor or stationary coop.  Each has its pluses and minuses. For both, terminology should be addressed here: the coop is where the birds actually sleep at night. A run is where the bird(s) get to run and roam during the day when not in their coop. Some chicken housing, like both our tractor and new coop, have runs, areas where the birds have space to run, scratch, and flap.

chickens in their mobile home

chickens in their mobile home

A mobile coop, or tractor as they are often referred, is one that you can move around the yard. You can click this link to read more specifics about chicken tractors. We like this type of coop because we have lots of space, and this coop allows us flexibility with our birds. We can “park” the tractors on the garden beds for some chicken tilling because the bottom of this style of coop is open-bottomed; they can house different flocks of birds; they can house a broody hen who needs to be alone during the incubation period; they can also house mama and baby chicks until the chicks are old enough to not be snatched up by prowling hawks.

The stationary coop, as the name implies is located on a fixed point in the yard. In our case, the coop is large enough – 5′X12′ of floor space plus 20 feet of coop space, plus ramps and perches. 12-15 birds have plenty of room without getting too claustrophobic. This design lets us keep the birds in a coop/run for extended periods, like inclement winter weather or when we are away from the house for a few days, or just at night for protection until release in the afternoon for foraging around the yard.

In our new coop, we have added an 8 inch layer of wood chips to act as a “carbon diaper” as Joel Salatin calls it. The model is a “deep litter” system in which the wood chips act as a means of neutralizing the stink of the chicken feces. The chickens are forever scratching, including the wood chips, so they are continually raking in their manure. This removes the tell-tale odor (read: stench) of chicken poop on bare dirt. This litter will last for up to a year, at which time it can be shoveled onto the garden as an excellent compost. Yet another example of chickens earning their keep.

In addition to the housing, and depending upon your yard situation, you might consider letting the chickens roam, or free range. Again, consider your yard situation carefully if you want to try letting your chickens roam the backyard. I assure you, if you provide access to areas that include your prized outdoor furniture, they will crap on all of it. Guaranteed. They’ll also wreak havoc on any veggies they view as edible: Your summer tomatoes will get pecked, and your spring greens will be plucked up. Just remember that the chickens are discriminating eaters: They will seek out and eat whatever it is you don’t want them to. So before you open the coop and let them have at your yard, look around to see what they might get into, and know that they will.

3. Food and Water. Aside from the eggs they produce, this is my favorite part of owning chickens: They eat what I don’t. Chickens are living garbage disposals. They’ll happily devour that leftover fried rice you didn’t quite get to; the crusts you cut off for your 7-year-old daughter’s PB&J; the oatmeal your toddler refused to finish. In other words, they’ll eat what you would ordinarily throw out or perhaps deposit onto the compost pile. The better option is to let those hens turn those leftovers into eggs for you. Can your hens live entirely on food scraps? No. But depending on the size of your family and the number of hens you own, the food scraps will make a sizable dent in the feed cost for your birds.

That cost, depending on your flock, will not be insubstantial. You’ll have the choice of organic or not, the organic being more expensive. As of right now at Douglas Feed and Ranch in Granite Bay, a 50 pound bag of non-organic feed will set you back about $17.99. The organic will run you about $20.99 for the same amount. That 50 pound bag, if that’s all your birds are eating, will last about six weeks for 3 birds.  If you’re giving them scraps, that feed will last longer. Longer still if you can let them range the yard to scavenge bugs, worms, and grass/weeds. Personally, we let our birds roam as much as possible, for the health of the birds, the nutrition of the eggs, and the cost of feed. Each situation is different, so your “results may vary” regarding feed options and monthly costs.

There are several options out there for watering. We just use a plastic dishtub in the tractors, and keep it full, occasionally cleaning it out. Yes, they do have a tendency to poop in their own water. They just do, don’t ask me why. At any rate, the plastic tub model works, poopy water notwithstanding. Also available is a hanging waterer that can be filled with a gallon to several gallons. These work well because they keep the birds from pooping in them, and the water lasts for several days (again, depending upon how many birds you keep). We have this for our new stationary coop. They’re simple to install, and made of metal so they will last a long time. Plastic ones are made, but they would have a tendency to succumb to the disintegrating effects of UV sunlight. More advanced systems involve hook-up to a hose bib and nipples that allow the water to flow to the birds as long as your hose bib hasn’t been turned off by your three-year old.

4. Eggs. Yum, the eggs. The best part, the reason you want to keep chickens. All the frittata1different culinary permutations of what to do with all those eggs. Your lips smack at the possibilities. You’ve had a friend’s eggs from his backyard flock and know what to expect from your tasty ovals. Eggs that taste more… eggy. Then you’ll get your first egg, see poop on it, and freak out that you’re going to get salmonella. A way to avoid or minimize the poop factor is to properly set up your nest box. I can almost promise you that your birds, as stupid as they are in crapping in their own water if provided the opportunity, will crap in and around where they will lay their eggs.

Our tractors have nest boxes that actually stick out from the coop. The nest “areas” in our broody in the boxstationary coop are inset inside the coop with an access door built into the wall of the coop. We placed 2X2′s inside to encourage the hens to treat these as nesting areas, and to prevent the eggs from rolling around the coop. Our experience has been that hens will tend to lay in the same spot. So of the 6 hens we have in a tractor, they’ll all lay in the same box, even though they have two sides to choose from. So even though you have multiple birds, there’s not much need to create a nest box for each bird. One next box per 4 birds should be plenty.

A few things you can do to help minimize the poopy eggs is to provide a nest box with straw/hay, and check/clean it regularly. Another option is to learn to live with the fact that no matter how filthy your eggs may look, they are much cleaner and more sanitary than whatever you are buying at the supermarket. Debates rage about the best practice for soiled eggs: wash… don’t wash… sandpaper… soap, no soap…. We try to change the straw regularly and just wash with warm water anything that looks poopy. We’re still alive to tell this tale….

5. Breeds of Birds. You will of course need to choose a breed of chicken. Obviously, an egglayer will be high on your list, but avoid the temptation to just buy the one that lays the most eggs. Leghorns are noted for being the most productive egglayers, but they’re also noted as being the flightiest. After reading and asking around, we decided upon Buff Orpingtons as our first layers. They have a reputation as being very mellow hens, solid layers (5 eggs per hen per week), and dual purpose, which means they are large enough to offer up their meat when they had reached the end of their egg laying prime… which they did. The BO’s lived up to their reputation. They faithfully produced their 5 egg average per week, more than enough for our family with the 4 birds we began our flock with. They were easy to handle, friendly, following us around the yard in hopes of treats being dropped for them. Over time, we have had a several different types of birds, including Barred Rock, Americauna, and Marans. So far, we have enjoyed the Buff Orpingtons the most. Still the friendliest, solid layers, as well as providers of tasty meat and stock when their time finally came. The Silver Laced Wynadottes are on our radar, as we have read and heard excellent reviews as layers and personable birds. We currently have two Black Copper Marans, and two “barnyard” mix chicks. We don’t yet know their genders, but we’re hopeful.

And gender brings up another issue. You can purchase your chicks straight run or sexed. Straight run chicks have not been sexed, so the laws of probability say you’re going to get 1/2 males, and half females. Or, chicks can be sexed at the hatchery, but that sexing isn’t 100% foolproof, so the possibility of a boy in your henhouse exists. What to do then? You have a chicken you don’t want. You either have to find someone who does want it, or devour him yourself. A way to avoid this is to buy pullets, hens that are less than a year old. This will allow you buy a bird of known gender and already laying eggs. These birds will cost more, but you know you won’t be getting a rooster. Exercise some judgment when buying a pullet. There isn’t much difference between a pullet and an older hen, so be sure that your source isn’t selling you an old hen – one that isn’t going to be very productive.

***

Please give the above points careful consideration before you give in to the temptation of plunking down bucks for some chicks. Owning and keeping an animal of any species is a responsibility, and its condition is a reflection of the steward. Though it may seem a bit odd to say when considering that we eat the animals we raise, we care deeply about the treatment and living conditions of our animals. From living space to feed to habitat to handling, our responsibility is to provide for these animals because they provide for us. It may seem paradox, but we really do think that the fact the we raise our animals to be eaten is a reason we value them so highly and care for them as well as we can. We think anyone making the decision to own chickens should demonstrate an equally responsible view of these birds before taking the actual step of owning them.

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cooped up

cooped up chicken close up

Done. After numerous weekends and weekday afternoons sawing, screwing, painting, and frequently cursing… the chicken coop is officially open as housing to our growing menagerie of fowl.

I designed it, so all remarks about odd design features fall squarely on my shoulders, not my civil engineer wife’s. A collision of function meets (attempted) aesthetics, this beast can house up to 15 chickens, a trio of turkeys, and a half-dozen ducks. The critters aren’t all coop back 2 doorskept in the same space. The entire coop is a 10 X 12 footprint. 5 X 12 is for the chickens. 2 compartments measure 5 X 6. One is for turkeys; the other, ducks. Each compartment has a separate entrance. An added feature is that the roof is single pitch and covered in corrugated metal that slopes to a gutter and downspout system that will be diverted to rainwater storage. Depending on what we scrounge up on Craigslist, we’re hoping to store upwards of 1000 gallons right behind the coop, out of immediate eyesight of visitors.

I used 1/2″ welded wire mesh for the screen, not standard chicken wire. The “poultry netting” just looks tacky, and can be unwound and ripped open by persistent critters looking for a chicken dinner. Rachel agrees that this wire looks better. We went with pressure treated wood for the foundation since it will be at risk of coming in contact with the soil, the most likely source of rot damage. Even that foundation is built upon concrete pier blocks and basalite blocks. All other wood is Doug Fir that has been paintedcoop shot close up with exterior latex paint with primer mixed into the base. So it should last a few decades for us. Part of the reason it took so long to build was that we painted all the wood to better withstand the ravages of weather. We’ll see how that works out over time. The walls are a mix of the 1/2″ mesh wire and siding. It looks a little funky in spots because the eye might expect a full wall in places, but is greeted with part wall, part mesh. But that’s part of the functionality of the coop. We wanted certain portions to be open for the birds it will house, and other portions to act as barriers to the elements. Ducks stay low, so they would feel more secure with siding, not mesh as a wall. Turkeys roost high and would feel better about having mesh wire to look out as they close their eyes to sleep.

The floor of the coops are open and covered with about 8 inches of wood chips given to us by Suburban Tree service whose owner lives right around the corner. (We highly recommend them for your tree service needs, by the way.) The wood chips are supposed to act as a “carbon diaper” as Joel Salatin calls it. The deep litter of such high carbon material absorbs the high nitrogen content of the poop to neutralize the bad odors. The chickens, continually scratching and turning the chips in their search for food, additionally help break the poop down. This deep litter can be left alone for up to a year before needing to be shoveled out and replaced. What comes out is a rich composted material ready for the garden beds. And leaving some of the broken down matter in with new additions of wood chips speeds up the multiplication of friendly bacteria. Research indicates that newborn chicks running around on this stuff benefit from a sort of “innoculation” of living on and eating the stuff. Cool.

Especially when things turn green around here , we free-range our birds in our newly-fenced pasture. The fresh green grass and clover are high of a high chlorophyl content that the chickens eat, which produces some almost-orange yolks. Really nutritious eggs this time of year. So for the first half of the day, the birds are confined to their run, then released in the afternoon. This encourages them to lay their eggs in the coop. It also encourages them to stick around our own yard. The fence line with neighbor Bill is a little low, and if the birds stand on the compost bins, they can flap-jump into his yard. So to keep the peace, we let them out during the latter part of the day. But on those times when we need to be away for multiple days, we can keep the chickens in their coop/run. They have a larger feeder and waterer designed to last for extended periods. This lets us get away for extended periods without having to worry about starved chickens.

To ensure the safety of the birds from predators – raccoons and skunks for us – we used 2X4″ square wire mesh at the base of the structure. I rototilled a two foot wide swath to coop wire foundationloosen the soil, then raked it back. I lay a 20 inch wide strip of the stuff down and used poultry staples to attach it to the foundation. Once the entire perimeter was secured, I buried the wire with the raked-back soil. Wood chips topped off the soil to give it a “finished” look. The idea behind the wire is that critters trying to get to the chickens by digging below the foundation would be thwarted by the wire. Their instinct is to dig at the point where soil meets foundation. Not smart enough to move a few feet back from the foundation to dig underneath the wire, means the wire need only be 18 inches or so.

The birds have taken to it: They went right up the ramp that Judd and I built, and spentcooped up chickens with ramp better shot their nights sequestered in a roomy cube of OSB within the run. The six hens and one rooster roam comfortably in it during the morning till they lay their eggs, roam and forage during the afternoon, then wander back in once the sun threatens to sink. Into the coop and onto the perches they go for a cozy night’s slumber.

They’re not quite convinced that the nesting area is to be used for that purpose: We’ve found a few eggs in the wood chips at the bottom of the coop. But that’s ok. Judd has as fine a time scooping them up to take in to his mama.

Overall, we’re pleased with the result. Certainly unique to our own situation here at thecookhousegarden, it’s built to last, to look somewhat aesthetically pleasing, provide roomy accomodations to our fowl, and to give Anthony some headroom when he works in the thing….

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tater time

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This is going to be part one of several potato posts, as just getting into planting spuds will be more word count than most can take. So look for updates on harvesting… and what Rachel does with potatoes, garlic, and a Kitchenaid. And, consider the caloric benefits to growing these tubers in your yard.

So here’s what you need to know about growing potatoes in your own backyard or front yard if feeling particularly bold….

First, let’s get to it about taste. Hands-down there’s no comparison in taste between the spud you buy in the store and the one pulled fresh from your backyard. Homegrown are more, er, potatoey. Definitely the good stuff for baked and mashed. And with that taste comes textures. From the creaminess of fingerlings to the coarser texture of Russets, you’ll have quite a selection to suit your evening meal. Oh, and how about color? A rainbow of colors- red, white, blue (quite patriotic), purple, yellow…. Potatoes have come a long way since the days of the lowly Russet in the produce section of the supermarket.

Next, if this is your first time growing potatoes, you need to know the difference between “potato seed” and “seed potato.” Seed potato is what you’ll be buying to begin your potato patch. These are actually potatoes about the size of golf balls. They’ve been raised in a sterile environment to prevent the build-up of disease, especially blight. If you want to know how bad blight is for potatoes, google “Irish Potato Famine” and get back to me.

Potato seed is the seed “fruit” that forms on the flowers of the potato vines themselves. These seeds can actually be planted, but you’re not going to get a “true” reproduction of the potato from which the seed came. Some people have taken to using the seeds to cross-breed new varieties. That’s above my pay-grade and time commitment at the moment… that’s for another day and another blog entry….

My potato selections for this year:

  • Russet
  • Yukon Gold
  • Red LaSoda

I highly recommend Peaceful Valley nursery out of Grass Valley, CA. for potato seed. They do mail order and have a very good selection of seed potato. They actually order theirs from a company in Colorado, but still offer a good price for the selection. Figure for every one pound of seed potato you plant, you’re going to harvest up to ten pounds of potatoes. Currently, their prices for the non-fingerling are running $2.99/pound; the fingerling will set you back $5.99/pound. Yes, there will be a shipping charge, but if you’re getting a 10:1 ratio of harvested potatoes to seed potatoes, your cost per pound will still be under 40 cents (for the non-fingerling). Comparable to the store… and well above anything you’re going to find in the store in terms of taste.

Another source is a roadside “nursery/Trading Post” at 3180 Taylor Rd. in Loomis. A wizened old timer with a look of a man about to spend a month gold prospecting sells the seed potato individually per pound: Russet and Red LaSoda for $2; Yukon Gold, $3. Good quality seed, and you can rummage through the box to pick out what you want. You’ll also save money on the shipping costs if you’re making a larger purchase.

Judd’s Spuds

In terms of how to grow potatoes, there are many different methods out there. From stacking tires to growing them in straw to good old-fashioned garden bed soil, you have options with growing taters. Me, I’m old school and grow them in the ground, and that’s what I’m here to tell you about. If nothing else, watching Judd mine for an evening meal in the soil we have built is worth the effort to grow them in an actual garden bed.

Once purchased, the seed potato will need time to chit. No, chitting is not one of those words you can’t say on TV (or at least that used to be true… we don’t own a TV anymore so things may have changed). Chitting is letting the potatoes grow eyes. I know, you’re looking at your store-bought potatoes and thinking they’ve gone bad if they grow eyes. Not true with the seed potato. You want the seed potato to grow eyes because these eyes are going to be the vines that spring from the seed potato to give you all of those luscious spuds to eat in a few months.

And I know another thing you’re thinking: why not just use potatoes from the grocery store since they grow eyes if you leave them in that brown plastic bag with the holes in it long enough? Here’s the deal: the potatoes you’re getting at the store are sprayed with a chemical that retards (not completely prevents) the growth of potato eyes… and since you want the eyes, you don’t want the store-bought. Also, you want to use good seed potato if you want to avoid disease build-up in your soil (remember that talk we had earlier about blight?). So get professionally-produced seed potato.

Holy Chit!

The chitting process takes a few weeks. You’re looking for the eyes to develop into 1/2 inch or longer lengths. These will give your potatoes a good start on the season. Once you see some nice looking eyes looking back at you, it’s time to plant. You can plant seed potato that is less that 2″ in diameter. Bigger than that and you can cut the potato into pieces such that the pieces have at lease one eye in them. Just cut them like you would any other potato, but make sure you leave them out on the counter for a few days to develop a tough healing scab over the cut area; otherwise, the potato is at risk of rot, and you don’t want that. Now, I actually have planted seed potato larger than 2″. The result: not as many potatoes, but those I got were freakishly HUGE… like the size of an infant’s head. So if you’re looking for a half dozen mega-bakers for the oven, you may just want to plant that one big seed potato. Otherwise, go with the smaller sizes, and you’ll get normal-large taters and lots of them.

In terms of planting in a garden bed, plant seed potatoes about 15″ apart. This will give them just enough room to grow in a 15″ diameter circle without crowding out their bedmates. In my 6″ tall beds, I plant them at a depth of 6″. Carefully place the seed potato at the bottom of the hole. I say carefully because you don’t want to break the eye you’ve spent 2 weeks chitting. Be equally careful in filling the hole. No need to pack the garden soil back down, just loosely backfill your holes. Gravity and watering will take care of settling in the soil around the potatoes.

After a few weeks, you’ll see the vines start emerging from the soil. Once they get 6″ tall, bury them with soil, compost, leaves, or straw. Something to increase the “height” of your growing bed. Why? Potatoes grow up from the level where you planted them. The more “up” there is in the soil, the more potatoes you will grow. Note: avoid manure as a mulch as it promotes a disease called “scab” on potatoes- you don’t want that. When the potato vines have grown another 6 inches through your additional soil/compost/straw, add another layer so the vines are just barely visible. You can repeat this multiple times through the growing season. I usually stop at two times as I run out of materials to heap, and the heap starts spilling into my pathway. I may use chicken wire as an experiment to provide increasing upward growbility for my potato vines and to prevent spillage into the garden paths.

Keep the potatoes moist, but definitely not water-logged as they grow. I usually go with once per week. The straw, leaves, or compost to raise my potato beds act as a mulch that keeps my growing spuds moist throughout their growing season, so once a week is usually plenty.

Stay tuned for another installment about when to harvest potatoes a little early for stews and signs of fully maturing potatoes….

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Cracking the Granola Code

granola 2

I’ve been a granola maker for a while.  Most (or all really) of the granola recipes I’ve tried have left me frustrated in a few key areas:  1) It’s tough to know when the granola is done because it’s not crunchy until it cools; 2) Often the resulting granola is devoid of the large crunchy chunks of granola that I so love; 3) The recipe calls for either a load of oil with great texture, or no oil with terrible texture, with no guidance on optimizing crunch while minimizing oil.

Now I have to give some props to the good folks at Cooks Illustrated for filling in a few of the missing pieces.  I was well aware of the pitfalls of granola making, but they’ve helped bring me (and now you) safely to the other side.  The bulk quantities, baking time and temperature, and the press down and don’t stir method are all theirs.

The recipe, like with my fritattas, is more of an outline when it comes to some of the ingredients:  Who am I to tell you to use almonds when you love walnuts, or raisins when you have dried cranberries in the pantry? Basic ingredients and directions are provided, with lots of ideas for making the granola your own.  Also, I’m excited to share with you some useful information for choosing the amount of oil to add to your granola.  Happy granola making!

Rachel’s Granola

Ingredients:

  • 1/2 cup maple syrup
  • 1/3 cup packed brown sugar
  • 4 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup light flavored oil of your choice
  • 4 1/2 cups old-fashioned oats
  • 2 cups raw nuts (almonds, walnuts, pecans, etc.), coarsely chopped
  • Up to 3/4 cup seeds, including sesame, sunflower, flax or other of your choice
  • 1 cup shredded, unsweetened coconut (Let’s Do Organic is my favorite)
  • 2 cups raisins or dried fruit of choice

Directions:

  1. Preheat oven to 325° F.  Line rimmed cookie sheet with parchment paper.  The parchment is optional, but it does help keep the granola in nice chunks as you remove it from the cookie sheet, and it helps with clean up.
  2. In a large bowl whisk maple syrup, brown sugar, vanilla, salt and oil until thoroughly combined.

***Note on sugar:  You can substitute some or all of the maple syrup and brown sugar with honey.  Honey is sweeter than sugar, so if you want to reduce the sweetness, you can thin it with a little apple juice.

***Note on oil:  You can substitute up to 1/4 cup of the oil with apple juice or water.  If you go much below 1/4 cup of oil you start getting granola that’s quite a bit chewier, and less crunchy.  I’ve also used recipes that call for nut butters as their fat component.  My advice would be to keep the total amount of liquids consistent, and of similar consistency (not too much thicker or thinner).

***Note on add ins:  You can play around quite a bit with the nuts, seeds, coconut and dried fruit and their proportions.  If you have a favorite granola, check out the ingredient list and try using the add ins listed.  If you omit a lot of the add ins, increase the oats to 5 cups to help balance the dry/wet ingredients.

3.   Fold in oats, nuts, seeds, and coconut and combine until thoroughly coated.

4.   Transfer oat mixture to parchment lined baking sheet.  Press flat with the back of agranola3 spatula (this helps create the nice big chunks of granola).  Bake in 325° F oven for 40-45 minutes or until lightly browned.  Remove from oven and cool on a wire rack to room temperature.  Break cooled granola into pieces and mix in dried fruit.  Store in an air tight container.  The quality will be best if used within 2 weeks.

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