On Wednesdays from 2-6 p.m. we will be at the Syracuse Eastside Neighborhood Farmers Market which is held at the Westcott Community Center on the corner of Euclid and Westcott in the university area. We are usually on the Euclid side of the building. I refer to this market at the Westcott market.
On Thursdays from 12-6 p.m. we will be at the Fayetteville Market which is held in the Town Center in the parking lot.
On any day we are available at the farm in Nedrow by appointment.
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March is time to start some seeds! So far this year we have started tomatoes, gourds, and rosemary.
We built a little plant nursery in our basement a few years ago that we raise our plants in. A string of outdoor Christmas lights are in the bottom to keep the soil warm. And overhead lights are on a timer to simulate sunlight. The plastic tent covering can be peeled back into a large opening. This lets us soak everything well with a hand sprayer.
Hopefully these young tomato plants will be producing fruit later this summer.
Late last fall we decided to re-try our hand at raising some goats. We bought a fine Nubian-Saanen cross, named Pesch, from farmers we know in Cortland County. She had been bred and expected to deliver in March.
Well, deliver she did…and along came kid number 1.
(Land mammals clean off their new babies by licking them off, so Mama is doing a good job here with her newborn.)
And then along came kid number 2.
(Baby 1 has its head up, which is a good sign. Within a couple of minutes she will be trying to stand up, although her legs will be too wobbly to support her.)
And the out popped kid number 3.
(Kid 3 was 15 – 20 minutes after Kid 1, so the first little lady is already trying to figure out how to eat.)
All was going well with our three little kids. And then we tried to follow good veterinary practice and gave them a booster shot of selenium and Vitamin E. Unfortunately, we got our dosage wrong and thus we arrive at our iatrogenic issue. Two of the kids reacted to the overdose and ended up dying.
It was a sad re-introduction to raising goats, but we are glad that we have one little guy (the kids call him Ralph) that jumps around the pen playing with Mama.
March 23 – Once upon a time (heigh-ho, the dairy-o) the Farmer took a wife.
The Farmer’s Wife not only gets to cook all the great farm food, but also helps keep track of farm records. This is in addition to volunteering for her church, working part-time for a small homeschool curriculum producer, homeschooling her children, and maintaining a household.
And the big push now is to get our tax forms done.
Here is The Farmer’s Wife’s Nerve Center. Does that look like organized chaos? Well, if The Farmer posted a picture of his work area, you would see complete chaos.
April 8 – And taxes are done, submitted, and accepted! YEA!!!
This uses flour, oil and water for a consistent crust.
1cupwhole wheat flourCan use all-purpose
1 1/4 cupall-purpose flourCan use whole wheat
Mix oil and water until frothy. 2 cup liquid measuring cup is a good place to mix it.
Put frothy oil and water into bowl and add flour. Stir with fork or spoon until it sticks together. Try to touch as little as possible.
Separate into 2 lumps. Put one lump between wax paper and roll out to size of pie pan. Put in pie pan and proceed according to pie recipe. Do the same with 2nd lump of dough.
You can divide the recipe in half for 1 pie crust - 1/3 cup oil, 3 tbsp water, 1 cup + 2 Tbsp flour. Follow the directions above.I like this with a mix of whole wheat and all purpose flour. You can also do just one or the other.
Shave steaks are thinly sliced steaks, cut from sirlion tips. If used for sandwiches, 2 steaks take about 5 minutes or less to cook. This batch of shave steaks has 8 steaks in a package and the package weighs about 1 lb. We eat the steaks on rolls with lettuce, cheese, tomato, and condiments.
Here is how I cook them: I put 2 shave steaks on a skillet over medium heat. They will start cooking and will visibly shrink. They will also turn gray/brown and will have red liquid sort of pool on top. At that point I flip them over and cook the other side. If red liquid comes up again, then I flip them one more time. And usually then they are done. I remove them to a plate and do 2 more.
This is the meat that you would make a Philly Sandwich with. You can also cut the uncooked meat into small squares and use as the meat of a stir fry. Enjoy!
We are using paper egg cartons to hold the dirt and we set these on trays to protect the shelf or table surface.
In addition to sprouting peas, we are sprouting other seeds, including beets/Swiss chard and beans. Peas are still our preferred sprout, but the others give a variety of flavors.
We have a multishelf in a sunny window.
After our first harvest, we let the sprouts grow a 2nd time. Some resprout. Others weren’t harvested the first time and are the 2nd time. After the 2nd harvest, the whole container is composted.
The Farmer plans his summer pea bed for at least 2 fifty-foot rows. One row will be for us to eat as a raw or cooked veggie. The other will go to seed. He will save some of the seed to plant the next summer and will save most of it for us to sprout in the winter. Gray Dwarf is the current variety we are sprouting.