A few years back, The Farmer was able to pick some multicolored maize (translation: “Indian corn”) from the field of fellow farmer Robert Perry. The Farmer had been meaning to plant it for himself and finally had space and time this year.
On Saturday, May 26, The Farmer planted the corn in hasty rows just to get it done. On July 6, we took a picture, because your corn should be “knee high by the fourth of July.”
On and around our property this year was the eruption of the 17-year cicada. We moved here 18 years ago, so we would have been here the last time they erupted. But it was our first year here and the time of their eruption was also the time of the birth of my twins. I don’t have any recollection of the cicadas.
This June we knew the cicadas were here by seeing the hard locusts shells on trees and clothes lines and items sitting near trees. About a week later we started hearing a background hum or buzz. The Farmer described it as an other-worldly noise. (Think outer space other-worldly.) If we were in the city and coming home, there was no buzz up on LaFayette Rd. But as we came to Graham Road, the buzz started and continued until we got to our home (and probably beyond).
I think the noise was temperature dependent and perhaps daylight dependent as well. It would start around 9-10 a.m and stop around 4-5 p.m. This continued for about 2 weeks. We were able to record the noise of the cicadas. At first you will hear the hum of the cicadas. Then at about 10 sec. you hear the hum of 1 cicada. From our internet and book research, we found that only the males make the noise.
One day during this time as I took a walk on Kennedy Rd., I saw that the cicadas were covering everything – trees and weeds – everything. Of course we had seen them flying around. But I didn’t realize they were hanging off everything. Here are some pics of them:
From Jewish literature – If a man lets a field or vineyard be grazed bare and lets his animal loose so that it grazes in another man’s field, he shall make restitution from the best of his own field and the best of his own vineyard. (Exodus 22:5 NASB)
Every so often we raise what we term a “naughty” cow. And our naughty cow recently went on a field trip to our neighbor’s house.
A naughty cow often develops when the calf is out with Mom, and she is in a non-electrified fence. The curious calf naturally wanders to and then through the fence. The calf never learns that fences exist as boundary markers. Most of our calves eventually learn what a fence is, but need one hot wire to remind them. Naughty cows only respect fences with multiple strands of electrified wire.
Generally speaking though, cows are quite content to lounge in the area they are given. Sure, the grass is always greener elsewhere, but as long as they are not super-hungry, they will not cross a fence line to get it.
We currently have a naughty cow, and it changes the pasturing dynamic.
When The Farmer’s father was growing up, their family house burned down while they were out of town. Eventually the family landed on a 100+ acre former farm. The Farmer’s grandfather raised beef and had a garden to help feed his seven children. This was the property that The Farmer knew as “Grandma & Grandpa’s house.”
Of those seven children, several stayed involved in agricultural pursuits.
Child 1 (The Farmer’s father) ended up on his own small farm doing part-time agricultural stuff. His first career was teaching agricultural mechanics, and his last career was performing testing at farms as part of the New York State Mastitis Control Program. He now helps us with various projects on our farm.
Child 3 ended up with part of the “old homestead” and built his own small farm (the one pictured here, at an annual Memorial Day Picnic) where his part-time pursuits include raising beef, hay, and eggs, and working in his retirement at a nearby farm.
Child 5 married a man who was the owner/operator of a milk trucking company.
Child 6 married and ended up on a small farm of her own raising beef part-time and having a family milk cow.
Child 7 bought the remainder of the “old homestead” and while he does not farm per se, he does breed and raise Newfoundlands as a part-time venture.
The Farmer does not expect 70% of his offspring to maintain an intimate connection with agriculture, but it has been nice to give them that exposure as they are growing up.
Our monthly local food challenge is a freebie month. Find a local food and enjoy it. Maybe you like local fish, or perhaps you have spinach or lettuce in your garden. Maybe you grill local chicken or steaks, or you collect wild edibles and use that for food or as herbal remedies. Or you like local honey! (See this story on how we collected a bee swarm.) June is the month of comment on that. Any comments enter you in our January gift certificate drawing!
When The Farmer graduated from the Cortland Enlarged School District, back last century, his parents bought him a Vic-20 computer. That was back in the days when you hooked your computing device up to your TV as a monitor.
The Farmer spent the summer between high school and college teaching himself the BASIC programming language.
He has dabbled with computer technology ever since.
This is what pork is all about. The flavor! Whether it is smoked or spiced or roasted, the flavor is what you remember from a good piece of pork. And what makes the flavor? The fat. As Julia Child has been attributed to say, “Fat gives things flavor.”
The fat is what is left in the pan after you cook your bacon and what gets drained into a container to be later used to flavor veggies or rice or potatoes. It is what mixes with the barbecue sauce of Sloppy Joes made with sausage or with the sauce of the pulled pork and what you sop up with the bread or boiled potatoes at the end of the meal. The fat of a smoked ham slice or pork chops melts and flavors the potatoes or rice it is cooked on top of.
We cook pork either by itself or on top of something: such as, bacon cooked first and then eggs cooked in the grease; smoked ham slices, pork steaks or chops cooked over rice or potatoes; pork roast, first pan seared and then roasted in the oven. In the last scenario, the fat is saved for a later use OR the bones and fat are boiled to make a broth for rice or for soup. (This makes an excellent bean soup broth!)
Sausage is used to flavor things. It is added to soups; it is the spice of sloppy joes – 1 part sausage, 3 parts hamburger, spaghetti or barbecue sauce for the sauce; it can be added to a stir fry or to an egg dish.
Scallions are members of the onion (Allium) family that will over-winter in our climate. When spring (finally) arrives, they green up and make an early spring fresh vegetable. They have a mild onion flavor and can be used green or cooked.
The Farmer began growing scallions just a few years ago. Here was the thinking: a single scallion grows into a clump of scallions over the summer…the clump overwinters…in the spring, the clump is divided and transplanted…the process repeats…wow-early spring onions without seeds!