Hello February, Good-bye Ethel...

A lovely, quiet weekend on the farm made for a great beginning to February. Saturday was a day for butchering two of the Turken (aka "Naked Neck") hens that had approached the ripe old age of two years.  But really I was in a hurry to butcher them, because they are constantly eating everyone else's eggs, and because they are just plain mean to the other chickens.  Roosters included.

So the deed was done, and on Sunday I made a nice dinner of roasted chicken with a side of au gratin potato. The butchering chore was preceded that morning by a breakfast of French toast sprinkled with summer blackberries pulled from the freezer.  I even tossed a chunk of butter on top.

Mmmmm.... French Toast

The potatoes were easy; one potato-sliced thin, grated parmesan and heavy cream...

The dogs needed to get out and run, so I took a nice walk late afternoon to check fence lines and have a look around. The creek back in the woods was frozen, but I could still hear the little waterfall underneath the ice and snow. The dogs very much enjoyed the walk and slept well in the warm kitchen the rest of the day. Although, they seem to be confused as to which bed is in tended for which dog.



Louie on the hunt...

Checking the Fence



There's a waterfall under there somewhere...

Later in the evening when it was time to bring the horses in for the night and feed everyone else, I ended up needing Louie's assistance to help catch the turkey hen that escaped her pen.  She's done this three times now, so last night I clipped her wings. Hopefully this will put an end to that.  Her name is now "Lady Houdini..."

Roasting and Reminiscing...

Winter is officially upon us as of next week!  Hard to believe isn't it? Things around the farm are changing, and the animals are all trying to adjust to the colder weather.  The chickens have be hanging around their heat lamp later into the morning and earlier each evening. The horses are all getting their thick winter coats in preparation for the long winter days. The garden has been cleared out and tilled over, with only the parsley patch left to provide a splash of green until spring arrives.  Garlic was planted in early November, with the hope that July will deliver a nice little harvest to dry and store. 

I began the year on my new farm in January of this year.  The number of farm animal inhabitants I started with back then has considerably grown since then, beginning with 7 animals, and now, in the middle of December, the count is at 30 something! 

Start-up costs were high this year with the farm purchase.  There are just some things you need when you own a farm. February's large expenses were due to getting the loft stocked with hay, and also buying a bulk order of sawdust bedding for the (then two) horses. February also had a rooster and a hen added to the homestead. 

March was was quiet and cold, and found us with another Thoroughbred added on that we purchased in Chicago.  April brought us a goat doeling, a stray pitbull, and 27 little day-old chicks from the hatchery. Oh, and six baby Pekin ducklings!

April was expensive, with the purchase of a lawn tractor to mow the few acres of yard to keep things tidy. May was another expensive month, bringing us a new to us, but very old Ford 9n tractor, along with a brush-hog and blade.  May also brought us another racehorse.

June hummed along quietly, with little expense in planting a small garden.  July brought us another chicken, August passed by under the radar.  September came along hatching five chicks for Labor Day weekend, and another horse! October and November were expensive due to stocking up the loft with hay for the winter, and the purchase of a hay elevator to get that hay into the loft!

And we all know December is expensive, with all the gift-giving, party throwing, decadent eating, drinking and merriment that goes along with this time of year. With that, I better end this post. I have a pork shoulder roast to present to a hungry husband...

Score the skin, rub in Salt, Pepper, Garlic, Sage and Oregano.  Roast low at 325 degrees for a few hours, and...

Ta Da! Tender and Juicy!