My Review of the SodaStream Soda Maker

About a month ago we purchased a SodaStream, and after using it I wanted to share my review of this product.

While we try to live as naturally as possible, we still enjoy the occasional soda (okay, so the hubby likes one every day with his lunch too).  The thing that we don't enjoy is the enormous price tag or the waste leftover.  We don't live in a recycling state, so cans and bottles just end up in the trash.

I've had my SodaStream for about a month now, and here's the things I like about it so far:

• The price - Once you get passed the initial investment the maker and bottles, the price per unit works out to be much less than store bought soda.
• REAL SUGAR - in the regular soda versions, the sweetener is honest to goodness sugar.
• NO ASPARTAME - I'm a diet soda drinker, but like most people I'm scared to death of the potential risks of aspartame.  SodaStream's diet products are made with Splenda, and while some argue that it too is dangerous, the National Cancer Center has officially said that Splenda causes no health risks (at least at the time of this writing.  I'll update if I ever see that has changed).
• The flavor - I was really skeptical when it came to taste, but I've found that they really do taste just like the brand named versions.  I also like that you can control the amount of syrup/flavorings you use in your drinks.  Also, you can use your own flavorings to make terrific sparkling waters.
• No electricity required - Since we are planning to make the jump to off grid living in the next year this one was a biggie (I already have WAY too many gadgets and am going to have to downsize).
• Much less to store - In the space it would take to store just one 12pk, we have nearly 10 bottles of different flavorings, and each bottle makes approx 12 liters. 
• Quick & Easy - With this gadget you can literally make a bottle of soda in under a minute.  
• Reusable! - This one is huge for us.  Not only are the bottles reusable but the CO2 cartridge can be recycled and refilled.  One less thing in the landfills.

So what don't I like about the SodaStream?  Well, it's a big investment on the front end (units start around $80 each with the nicer looking units going for about $100). Extra bottles can be a bit pricey, and the bottles of flavoring are roughly $6 each or more.  

I am nervous about the unit's construction as well, being that it's mostly plastic.  So far it is holding up well and we'll just have to see how it does in the long term.

I do think that this is something that Prepper's should consider owning, not just the suburbanite or homesteader.  We read all the time about keeping morale up in a SHTF type scenario and to try to maintain a sense of normalcy while you are attempted to adapt to sudden changes in situation.  It seems like a silly thing maybe, but a bottle of your favorite beverage might just make things a little less stressful.  

Just my two cents really.

UPDATE 4/20/2012:  The SodaStream is still working wonderfully and the plastics seem to be very durable.  

Bringing Back the Tradition of Giving Baked Goods

I remember when I was a kid that it was perfectly okay for parents to make cookies and such for school parties.  There was a time when Bake Sales really were items baked by whomever was raising money.  Of course, back then it wasn't at all unusual to get gifts of cookies, pies, cakes and breads from Christmas from friends, family and neighbors.

 

Somewhere along the way we've given all of that up.  In most schools today, class parties are full of prepackaged commercialized foods.  Bakes Sales have been replaced by cookie dough drives through commercial business and candy bar sales.  Christmas seems to be reserved for overpriced items bought at retail establishments.  Sad really.

 

Last year we brought back the baked goods tradition. 

 

You see, my husband is a manager at a large manufacturing company.  Each of the managers buy their employees a little Christmas thank you - usually a $10-$20 gift card.  We weren't keen on this idea, as neither one of us likes gift cards (can a gift be more impersonal?), and the prepackaged gift packs of junk didn't suit us either.

 

So after another frustrating trip to the store, I said "Why don't we just buy some tins or buckets and I'll make cookies?"  My husband laughed.  Then we thought about it.  Why not?

 

Those employees that got our small Christmas buckets of cookies last year couldn't have been more pleased.  I made all the traditionals - Molasses, Gingerbread, Sugar cookies, Shortbread, Chocolate chip, etc.  They were so well received that they actually REQUESTED the same this year!

 

That means a couple of days busily baking away in my kitchen, but it's well worth it.  I'm also making some homemade bread for a couple of friends and a sweet little neighbor lady who buys eggs from me from time to time.

 

Simple traditions really are the best ones!

Info and Tips for Butchering Turkeys

The time had finally come to butcher the three big toms that I had left from a hatch earlier this year.  I've dreaded this day for months.  We are no strangers to butchering our chickens, but I feel a deeper connection to my turkeys.  If you've never owned one, then you probably don't understand just how personable a turkey can be.  They respond to their names, gobble and talk when they hear your voice.  And despite what most people will tell you, they are not nasty and aggressive birds.  My toms and hens have never so much as attempted to peck me, even during mating season.

 

So, you might be able to see why this day has been so long dreaded. 

 

I'm also a little leery of the unknowns in butchering anything that I have not done before.  So like always, I've spent the last week or so scouring the Internet for ideas and tips.

 

Most people like to hang a turkey upside down and cut it's throat to bleed it.  I may have mentioned this before, but I am not a fan of this method.  Proponents claim that the bird "falls asleep" and bleeds out quietly before death.  Personally, I can't imagine that having my throat sliced and being left to bleed out is painless or quiet.

 

There is a large group of people that prefer to break a turkey's neck, then remove the head to allow them to bleed out.  This can be difficult depending on the size of your turkey and if you lack much arm strength.  Also, once the heart stops beating it becomes a much longer process to get the blood to bleed out.

 

Lastly is the old chop-off-the-head method.  This is what we use for our chickens.  Yes, it's bloody, and yes, it seems brutal.  But honestly, it's the quickest way we've found.

 

Now, with turkeys this method can be dangerous, as once the head is removed the body will begin convulsing.  From doing chickens we knew that the wings can quickly get out of your hands and you can easily get "whapped".  This is much more dangerous with a large bird like a turkey or large duck.

 

So on the Internet I found the perfect solution - place the turkey in a feed bag!  Just take a feed sack, make an incision in the closed end big enough to put the head through, and proceed.  A noose tied to a nail keeps the head stretched out of the bag for chopping, and the you can easily hold onto the feed through the open end of the bag.  Once the head is removed the bag keeps those dangerous wings from doing you any harm!

 

I tried to include a link to the site that I gleaned this important piece of info from, but haven't been able to find the site again.  (Don't you hate it when that happens!)  I absolutely believe in giving credit where credit is due though, so as soon as I can find it I'll post the link up here.

 

Overall, the rest of the butchering process is very similar to chickens.  If you plan to remove feathers instead of skinning, you'll get the best results if you hot water scald them at 145 degrees for 45 seconds.  The feathers come out really nicely at that point, although you still may have to pull pretty hard on the big flight feathers.

 

I'll be canning up these big turkeys in the next few days and then over the Christmas break will be doing five more toms, two hens and some ducks.  There are still chickens to do as well. 

 

Love the farm life!

Livestock Guardians - Dogs

You might of read one of my recent posts about livestock guardians.  In that post I promised a follow up on Livestock Guardian Dogs, or LGDs, since there are so many different breeds.  Here, I'll cover the most common.

1.  The Great Pyrenees

My personal favorite of the LGDs, and the one most commonly found here in the southern United States.  The Pyrenees is a large, beautiful dog, fiercely loyal and a fantastic guard.  Here are their stats:

• Life Span:  10 to 12 years
• Size:  XL, male are typically 28-32 inches tall and weigh in at 110-120lbs.  Females are smaller (though not always), and are typically 26-29 inches tall and weigh in between 80 and 90lbs.
• Colors:  According to breed standards, these dogs are white, grey, tan or red, with white or white and badger markings the most common in the U.S.

The Pyrenees is fantastic especially if you are in a cool climate as they have very thick fur.  While they shed out fairly well, they may still require having their coat cut if you live in a warm climate.  

Pyrs are known for being thick headed and stubborn, and may be a challenge to train.  A lesson firmly ingrained becomes a lesson for life, and they are very intelligent.  

2.  Anatolian Shepherd

The Anatolian is a beautiful dog, and we see these a lot mixed with the Pyrenees in my area.  They are similar in size to the Pyrenees, but lack the really thick coat.  An Anatolian owner told me that in terms of personality, they exhibit the same loyalty and independent spirit that a Pyr has, only with a bolder, more aggressive guarding style (they are more apt to attack and intruder, as opposed to the Pyr who prefers to bark and chase).

• Life Span:  13 to 15 years
• Size:  XL,  males are the same 28-32 inches tall as the Pyrenees, but can outweigh them, at 110-140lbs.  Females are nearly the exact same size as males of the breed, and are found at 27-31 inches tall with a weight of 90-120lbs.
• Colors:  White, biscuit, liver, red fawn, blue fawn, and brindle.

Like the Pyrenees, the Anatolian is an independent thinker and can be stubborn.  

3.  The Maremma

The Maremma is a breed of sheepdog that originates in Italy, and is a bit smaller than either the Anatolian or the Pyrenees.  They are calm and intelligent, and take to training a bit easier than some of the other LGDs.  They are fiercely loyal to their flock or herd, but do best in pairs.

• Life Span: 12 to 15 years
• Size:  L, males are 26-29 inches tall and weight 75-100lbs.  Females should measure at 24-27 inches tall with a weight of 65-90lbs.  There are some strains of this breed that are considerably larger, and can weigh as much as 150lbs.
• Colors:  White

Like the Pyrenees, the Maremma has a thick coat and is best adapted for cooler climates.

4.  Akbash

Honestly, this is a dog that I have never seen in person, and the only ones I could find were expensive, registered animals in other states, so this may or may not be a good option for the smaller livestock owner.  They are however, beautiful dogs, and would be well suited to warmer climates as they shed down very similarly to the Anatolian.

• Life Span:  10 to 11 years
• Size:  XL, both males and females are 28-32 inches tall with a weight of  90-130lbs.
• Colors:  White

Other Options

There are several other breeds of LGD that may be good choices for you depending on local availability and what you are asking them to guard.  Most common in the U.S. are the Komondor, Kuvasz and the Tibetan Mastiff.  

The one thing to remember with any LGD is that they require a strong fence and will roam if given have a chance.  As a mentor once told me:

Think of an LGD as a greedy king - yes, home is his castle, but any lands he sees he instantly covets and desires to make his own.

An LGD is an important and long term investment, but one that I fully recommend to anyone with small livestock or poultry.  A year into owning ours, and we have not lost a single bird or animal to predation.

And that, makes every homestead happy!

Livestock Guardians - What's Right For You?

If you raise any type of vulnerable livestock, whether it be sheep, goats, poultry or just something small, at one point or another you will probably find yourself pondering the use of a livestock guardian.

Livestock guardians are, simply put, an animal that is trained to protect other livestock.  Each guardian uses a different method to protect it's charges, and in some circumstances you are best to use more than one type.  As I have owned and used the three main categories of guardians, we'll talk about them here.

One thing I would like to point out before we start is that it is my belief that good guards are born, not made.  Some animals will show a proclivity for guarding and some won't.  That doesn't mean that there aren't some that will do the job admirably with a little training.  

Livestock Guardian Donkeys

Donkeys can make excellent guards, depending on what you ask them to protect.  They are best used in cattle and miniature equine herds to protect against wild dogs, dog packs and coyotes.  (In Europe, they have even been used to protect against wolves.)  Donkeys can be used to protect goats, sheep and alpacas as well, although more careful selection is required.

The best donkeys to use as guardians are gelded males or jennies.  Using a jack is a dangerous gamble and should be avoided.  While some jacks are fantastic with other animals, they are most likely to be highly territorial and may turn on the  animals they are chosen to protect.  These animals do best as single guardians, as they are more likely to bond with another of the same species or other equines and disregard the animals they are assigned to protect.

Donkeys protect their area and charges in a couple of ways.  Some use vocalizations (braying) to alert the herd that predators are near, then round up their charges as attack the intruders as needed.  Jackson, a jack I raised from a weanling preferred to run at intruders, either chased them from his pasture or pacing his fence line as if "daring" the potential intruder to come in.  However, my gelding Zeke had a method all his own - he would act as if he didn't notice the intruder until it got within a distance to him where he thought he could get it, and then he would charge, attempting to stomp and/or bite the intruder until he had successfully run it out of his area.  (Several neighbor dogs have been injured this way, but none have ever attempted to come back.)

Purchasing a donkey will vary greatly depending on where you live, and whether you are investing in a standard or mammoth.  Expect to pay anywhere from $100 - $500 for a standard and $500 - $1500 for a mammoth.

Donkey Pros

• Widely available in most areas, though gelded males are usually harder to come by.
• Feeding requirements are minimal.  Good pasture in the growing season and a good grass hay in winter is really all they require.  
• Very effective against canines and is more likely to kill intruders than other livestock guards.
• Fairly low maintenance requirements.

Donkey Cons

• Young donkeys have been known to kill or injure goats and sheep in their care, simply by trying to play with them.
• Have been known to kill farm dogs, so if you have dogs they will need to be kept well away from donkeys.
• Not suitable for protecting against bears or mountain lions, although their have been some claims that mammoth donkeys will take on these animals.

Guard Llamas

Llamas seem to do best as guards for sheep, goats and alpacas, although they have also been used to protect calves and miniature livestock.

A llama guards it's charges primarily through the use of vocalizations to alert the herd or flock of threats.  Depending on the intruder, some llamas may even chase or attempt to stomp them.  

Finding a llama fit for guard duty can be difficult, and not all are born to it.  The best guards are usually gelded males, although some females will do the job as well.  Intact males, like intact male donkeys, should be avoided as they can be territorial with other animals and may turn on their charges.  Also, there have been reports of male llamas smothering female goats and sheep by attempting to mate with them.  

Having llamas since 1993, I can honestly say that in all the llamas I've owned, maybe 10% showed any real talent as guarding.  Gracelynn, a female, was probably my best female guardian.  She was not one to vocalize and alert, but was very prone to chasing things out of her pasture, including deer and dogs.  I've had several geldings that did an admirable job, mostly through vocalizations, although we did have one that would chase canines.  

Two of my very best however, were intact males.  (As I said before though, intact males should be avoided when guarding other livestock is the goal as you are far less likely to encounter problems.)

Spatz was a herdsire that we owned for a number of years.  When pasturing with the females he was prone to running predators and even took on a pack of neighbor dogs more than once.  After he and I had bonded, he regarded me as a member of his herd and protected me from a strange man that showed up on the farm by getting between us and keeping the man at a distance from me.  

Prince is an intact male that currently lives with us (and will for the rest of his days), and a son of Spatz.  He is probably the most observant animal I have ever owned and has been known to run dogs and even foxes out of his pasture.  He lives with our female goats at the present, and at feeding time is actually the submissive one, often times getting pushed out and allowing the ladies to have the best feed, despite being nearly 200 lbs larger than them!

Several organizations adopt llamas to be used for guarding, and I would highly recommend checking with your local llama associations.  Purchasing an experienced guard llama will cost you anywhere from $100-$500, depending on where you live.

Llama Pros

• Long lived, llamas can live 15-25 years under proper conditions.
• Bond well with sheep and goats.
• Can be trained to accept farm dogs. 

Llama Cons

• A good guard can be hard to find, since not all llamas show a proclivity for it.
• Not effective against larger predators like mountain lions, bears, or large dogs.
• Their only real defenses are vocalizations, charging and stomping, which may not be effective in all cases.
• Not good at deterring animals that they do not see as threats (unlikely to discourage raccoons, possums, etc.)

Livestock Guardian Dogs

A very popular option for guardian is the LGD, or livestock guardian dog.  These are usually breeds of dog that have been specifically bred to guard livestock such as sheep and goats.  The most popular breeds include the Great Pyrenees, Anatolian Shepherds, Maremmas, Old English Sheepdog, and several breeds of Mastiff.  

LGD's use several different methods of flock protection, including territory marking, vocalizations (barking), chasing predators, and even fighting them.  They are very useful against other canines, and can be used singly or in male/female pairs.  Unlike some other livestock guardians, LGD's are also great for guarding poultry, and will keep raccoons, foxes, possums and other small predators out of and away from pens.

Each of the main LGD breeds differ a bit in tactics and what they are best for, so look for another post I'm currently writing about the different breeds and how to select a good LGD.

Prices for LGD's vary greatly between areas and between breeds and can range anywhere from $100 - $1500.

LGD Pros

• Readily available in areas where sheep and goats are raised.  
• Useful against several different predators besides other canines.  Some research shows that when used in pairs they are even effective at discouraging bear and mountain lion attacks.

LGD Cons

• Can be challenging to raise and challenging to keep fenced in.
• Unlike other guards, dogs will need to be separated from their charges to be fed.

Guards in Tandem

Of course, there is nothing wrong with using more than one type of guardian.  I have found that donkeys and llamas can be quite useful together, as can dogs and llamas.  

I would recommend that you really do your homework and talk to other owners to get a good idea of what will work best for you.

Raising Turkeys - Part 1

Fall and early winter is the perfect time to start thinking about raising turkeys.  A number of good heritage farms begin taking orders for the spring hatch starting in November, while major hatcheries may wait until after January 1st.  Turkey sales often book up fairly early, so be sure to get your order in while the choices are still good.

Raising turkeys is not for the faint of heart, nor is it for those unwilling to wait.  Turkey rearing and breeding take time, dedication and research!

Since there is so much information to cover about these fantastic birds, I’m going to split it up into several parts.

• Part 1: Things to know about raising turkeys, compared to chickens
• Part 2:  Turkey breeds 
• Part 3:  Raising Poults to Adults
• Part 4:  Breeding turkeys

I hope you enjoy this series of articles!  Please feel free to send me an email or post questions.

Part 1:  Things to know about raising turkeys, compared to chickens

Of all the poultry I have raised, turkeys are by far my favorite.  These large birds are as friendly as they are beautiful and a great addition to any farm or homestead.

If you talk to enough poultry people you'll hear the full gamut of turkey horror stories - aggressive toms, birds so dumb they'll drown in the rain, poults starving to death with a full feeder, and on and on it goes.  I'm here to tell you though, that with a little understanding, you can be successful with turkeys.

Like all livestock, the key to turkey raising is always in selecting the right breeds (see part 2 of this series), and raising your birds correctly (see part 3 of this series).

The first thing to understand is that turkeys are a much bigger investment than most of their chicken counterparts, and that all parts of the turkey raising process is slower.  Turkeys will require a higher protein feed until they are about 6 months, at which time they can be moved out to sheltered pasture or into a turkey house and their feed adjusted accordingly.

When it comes to butchering, unlike the 12-16 weeks it takes to mature a young cockerel for eating, turkeys will require approximately 26 weeks (6ish months).  If keeping birds to breed, breeding cannot take place until 8-10 months of age, and is seasonal, in comparison to the nearly year round nature of chickens.

Naturally, turkeys will require more feed, more water, and much sturdier fencing.  They will also do best if raised away from chickens, who may be carriers of the dreaded blackhead disease that is a certain death sentence for turkeys.

Please read the other parts of this series for more in depth information.

Visit our Etsy Shop!

After months of working on items for our shop, we are now LIVE!

Please visit www.etsy.com/shop/HomesteadHandmades

We'll have more items launching in the coming months, including some small baby quilts, lap quilts, lap afghans and more soap varieties.  Tell your friends, and don't forget that Christmas is coming!

My Foray Into Soap Making

I've wanted to learn to make soap for years.  I've bought books.  I've read blogs.  I've done lots and lots of research.  A few things have always held me back.  One is that I've always had so many other "hobbies" that I just don't see where I really have time for one more. 

In all honesty, the biggest one is that I've been afraid!  True soap making requires the use of lye and fats to create soap.  I'm sure with enough caution I could do it just fine (I mean, for heaven's sake I use power tools on a near daily basis!), but I've also seen Fight Club and watched the chemical burn seen just one too many times.

Instead of all that, I've started my journey into soap making with melt and pour bases.  You really have to shop around to get a decent price on the stuff, but using some good old frugality I've been able to get about $40 worth of soap base for $23.  Not bad, and makes the whole process a little easier to deal with.

I spent most of yesterday melting bases, mixing in additives, and pour into molds.  I've made several different soaps, and am looking forward to experimenting even more.  Soon, my soaps will be available on the Etsy site I am building, so stay tuned!

The first soap that I made was a Coffee Scrub.  Very simple, just melt Glycerin Base and stir in a desired amount of Coffee Grounds.  I'd read online that this soap mix will take most odors off of your hands, and it really seemed to work.  I've put a bar in the kitchen, and I love that the grounds work as exfoliates.

Next up was a Black Raspberry and Vanilla infused concoction using Shea Butter as the base.  I found that it takes a LOT of colorant to get even a small batch to change color, but this came out a very pretty light pink.  It smells fantastic too!

My third batch was a recreation of a great soap that I got at the Luxor Hotel when we stayed there years ago.  It was a honey and oatmeal scrub bar.  So for mine, I used a little glycerin soap base, Goats milk base, honey, and some finely ground oatmeal.  I used some of this the minute it had hardened and am in LOVE!  The oatmeal of course works as an exfoliant and the milk and honey are great moisturizers.  I felt that even with the oatmeal it lathered really nicely and I liked the smell.

Finally, this morning I've made a batch of Aloe and Vitamin E.  Goats milk and Glycerin bases were used, and I harvested my own Aloe Gel and Juice from plants in my kitchen.  The Vitamin E was purchased from Wal-Mart for just a few dollars.  I also added a little green colorant.  Very pretty and smells very good.  Can't wait to try it.

I'm hoping to continue to work with the melt and pour bases, and then plan to experiment with melting down regular soap and working with those.  Once I'm comfortable, I plan to move onto trying the traditional Lye method. 

I don't think that will be any time soon though....    ;-)

A Full Freezer Cannot Make a 3,000 Mile Move

Sometimes things come to me in dreams or in those fuzzy moments between sleeping and wakefulness.  Today I had one of those moments.

While we will not be putting our house up for sale for a number of months yet, we are already starting to downsize and pack things up.  I hate packing, so if I can do a little at a time I might just be ready by the time early spring rolls around!

So this morning the thought comes to me that I have a freezer... well, several freezers really... that are FULL of meats and some veggies.  Even if I cooked every single day (and right now with all the work going on to finish the house this isn't terribly likely), I couldn't come close to using all that meat up.  My only option?  I'm going to have to start canning it all!

This evening the husband and I are making a trip to Wal-Mart for more canning jars, as I don't have near enough to can what is in the freezer.  My plan will be to take a day at least once every couple weeks to pressure can as much as I am able.  Right now I'm thinking the venison will make it's way into stews, some of the chicken will end up in chicken soups (minus the noodles of course), and the ground meats may just become canned sloppy joes and meat loafs (my mom just did some of this and said it turned out fantastic).  Other meats will be chunked up and canned as is.

Sure, this is going to be a lot of work, but I think it will be well worth it.  I've been meaning to spend more time learning the ins and outs of pressure canning anyway, and with the way the world is looking right now, more canned meats are just more shelf stable food added to my pantry.  Of course, canned meat also makes for quick suppers on busy nights!

I will try to share some of my recipes and experiences as I go along on the freezer emptying project.  

Fingers crossed!

Finally Started my Rabbitry

If you've read some of my earlier blogs, you've no doubt seen that I have been planning to start a rabbitry for some time.  Earlier this year we brought home a hutch with a small Lop and a young New Zealand doe, just to start getting a handle on what caring for them would mean.

A few months ago we also added a Holland Lop doe, a re-home from a friend.

With the diversity of those three rabbits, you might be wondering just what our plan for raising rabbits is.

Well, when I first started thinking about rabbits, meat was the first thought.  Now, with the addition of these lops, we have decided to try our hand and both meat, and pet bunnies.

There have been some challenges to getting started.  First has been where to put them.  I had originally planned to build a 9x9 building with two levels of cages down each wall, allowing for 12 36x30 cages.  Then, the moving conversation began.  Rather than put off starting with rabbits, we decided that we would just need to utilize buildings that were already here and purchase cages that could be taken apart and folded down for re-assembly at the new homestead.

What we've ended up with is 5 36x30 cages for our does and 2 30x30 cages for our bucks, inside the 8'x16' building that was to be our turkey shed.  The downside is that it has a wooden floor, but we've managed this with a deep pile of shavings underneath the cages.  I realize this is not a perfect solution, but we feel that it will get us through until the farm can sell.

Although I looked at making my own cages, true cage wire isn't available in our area, and I wasn't comfortable with the thin gauge of the hardware cloth sold locally that others are using.  Most places online sell cages at a reasonable price ($30-$40), but the shipping is astronomical.  I got the best deal from Bass Equipment, and also got a good price on feeders, resting pads, and water bottles.  I plan to purchase nest boxes from them in the next few months, as well as more cages once we make our move.

About a week and a half ago I finished putting the cages into the turkey house, and moved our three does, Miss Cadbury, Swiss Miss and Snuggles, into their new homes.  I then immediately started looking for the remaining members of our start-up rabbitry.

I got very lucky and a gal not 20 minutes from the house had a large selection of rabbits for sale for very reasonable prices.  After 20 minutes of looking over her rabbits, I settled on three - a Flemish Giant/New Zealand Mix buck, a New Zealand doe, and a Checkered Giant/New Zealand Mix doe.  I could have stuck with all New Zealands, but I was honestly afraid I wouldn't be able to tell them apart!

So the Flemish is our buck, who has been named Cacao.  The New Zealand we named Symphony and the Checkered has been named Godiva.  (Has anyone noticed the chocolate connection yet?)

I've been pretty pleased with my rabbit choices so far.  All are big, healthy rabbits and are ready to breed.  The only downside has been that they are wild and difficult to handle as will happen when you have hundreds of rabbits, so until they've calmed a bit I am putting off breeding.  The first rabbit I'll be breeding will most likely be Miss Cadbury anyhow, as she is easy to handle and is just now ready.  Even then, with other complications (like Thanksgiving), it may not be until the first of December. 

Of course, we are still looking for a Holland Lop buck, which has proven to be very difficult to find.  Cacao is simply too large to use, and with Snuggles being a purebred Holland, I'd like to stick with that.  We are on a couple of waiting lists, though I'd much rather buy an adult if I can find one.  Until then, Snuggles and Swiss Miss can just hang out and be our pets.

Thinking of starting a rabbitry of your own?  

Be sure to check out the Raising Rabbits Essentials e-books.  A must have!

Building A Comprehensive Food Storage

If you are reading this, you either think I'm nuts or are interested in building (or continuing to build) your home storage.  Unless you are in the category that thinks I'm nuts, congrats on your forward thinking!

There's many reasons to have a food storage program at home.  Depending on the extent of your preparations, having a storage program gives you peace of mind and room to breathe should you lose your income, suffer a natural disaster or some other catastrophic event.  Being able to feed yourself and your family will keep you alive no mater what else happens around you.

When getting started, this first thing most people ask is "what and how much"?  I've been there too.  There are a billion websites with a billion different answers to that question, but I like and use the LDS calculator http://lds.about.com/library/bl/faq/blcalculator.htm.  Of course, this is going to give you a years supply, but if you just divide it up you can see what you need by each area.  I recommend working for a one month goal, then three, then six, then nine, and finally to twelve.  You can always work passed this, but personally, even with only two of us in the household, a twelve month supply is about all I can adequately store.  If you have a bigger family, even this might be difficult.

In any event, the calculator is just a tool.  There are some things you may feel you just don't need that much of, such as rice (we don't each much of it, so we don't store much of it).  Also, you may not be comfortable with storing and using wheat.  In all honesty, I don't.  If things continue to get worse in our country I may rethink that and buy a few buckets of sealed wheat and a wheat grinder, but right now it's impractical and takes time that I quite frankly don't have.  The other thing you'll find with the calculator is that there is no mention of fruits, vegetables or meats.

**If you are a prepper or starting prepper that has convinced yourself to just store some seeds and you'll grow your own veggies, or that you'll hunt to provide all of your family's meat needs, please STOP RIGHT THERE!!!  This is the worst, most impractical thought you could have.  Not only that, but you are betting with your life!  Personally, that's not something I'd care to gamble with.  In a worst case scenario, gardening and hunting may become impossible or impractical.  You are better off to be prepared with an adequate storage program and SUPPLEMENT with growing and hunting.**

At a prepping seminar we were told once that for vegetables, you should store one can per person, per day, fruits should be the same, and if you are utilizing your dried beans then you should store one can of meat per person, for every two days.  I think this is an excellent rule of thumb and it's what we do here. 

So should your food storage be made up of commercially canned goods?  Home canned goods?  Bags or buckets or beans and rice?  #10 cans? And what about dried or freeze dried items?

My answer - a good storage is made of all of the above!

As a homesteader my first go to is to grow, then can or dry as much of my own as I can.  This is not just veggies and fruit, this is also my philosophy for meats as well.  With home canned goods you know what's in them and you know how they have been prepared.  When things are falling apart around you this little peace of mind can be priceless.

However, there are things that I just can't grow but do enjoy, such as pineapple.  Sure, I could buy fresh pineapple and can it, but the cost and time involved just doesn't make much sense.  Also, if I've had a bad year and not gotten the yields I'd hoped for, supplementing with commercially canned goods are a good way to round out our storage needs. 

For things like flour, sugar, beans, rice and pasta, invest in some good food storage buckets, lids, and liners.  If packed up right they'll last for years, so even if you don't use all those kidney beans in the next year, they'll still be good.

And now I'll talk about #10 cans.  Some of what I see in those big cans is just ridiculous.  Please don't spend $10 on a can of salt and then pay to ship it to you. You can get a 4lb box of salt at Sam's for $2.  If you are worried about keeping it dry, put it in jars and vacuum seal it.  Or in a food safe bucket.  Either way, there are just some things that are silly.  Dried beans are another example of this. 

I'm not saying you should have no #10 cans in your pantry.  I certainly have some.  Most of your dried milk powders, dehydrated cheeses, etc come in these cans.  I also buy some fruits and vegetables in these when they go on sale.  Unlike a true prepper that just keeps these in a storage forever waiting on the "apocalypse", I use mine.  I like using the freeze dried fruits to add to homemade granola or homemade ice cream, and the vegetables are great to use in casseroles or sauces to thicken them up without thickeners (the dried vegetables soak up the extra liquids).

As for dehydrated vs. freeze dried?  Well, this depends on you.  Freeze dried will store longer, but dehydrated you can do on your own.  Freeze drying does preserve more nutrients, but keep in mind that the price tag is higher.  I recommend experimenting and seeing what you like.  I keep some of both, depending on what the item is and what I intend to use it for.

I think we all should have at least something stored away.  Living in a hurricane and tornado area regularly drives that point home, but even if you don't, the ever rising food prices and the instability of the world around us should make us all a little concerned.

At the end of the day though, do what you heart tells you to do.

That Time of Month... Bills and Inventory

I know you read the first part of that title and started to skip this entry.  A ridiculous title I know, but I was trying to have a little humor this morning.

 

My husband still works a full time, regular job, but being a salaried position in his company he gets paid just once a month.  Believe it or not, I like this better than every week or every two weeks, because I can sit down, run the budget, balance the checkbook, pay the bills, and get on with my day. 

 

Payday has become a number of other things as well - it is also the day I give our Pyrenees his monthly heart worm preventative, evaluate the critters' health, and take inventory.

 

I'm sure that sounds a little strange.  I mean honestly, how many of us do an inventory of anything at home, especially monthly?

 

Well, as a prepper and homesteader, I do.  Every month.  I keep a spreadsheet on the computer and I go throughout my storage areas and take a complete count of my canned goods and staples.  The only thing I don't really count food wise is my freezer and refrigerator items.  Sure, I have a large supply of meats and some vegetables in the freezer, and in a power down or other catastrophic situation I have a backup way to home can those items (although limited).  However, if something happens to me, my family doesn't know how to pressure can and may loose those meats.  Best to be prepared with items already canned and use what's in the freezer as a bonus.

 

My food storage spreadsheet is my own creation, and breaks down into categories, such as Rice & Grains, Beans, Meats, Sugars, Fruits, Vegetables, Dairy, Cooking & Preserving Items, Fats & Oils, Baking Items, and Water.  Under each category is a listing of items (for instance, under Dairy is Dry Milk, Evaporated Milk, Cheeses [powdered], Cheeses [freeze dried], and other).  I then have a column for entering my on hand quantities, in whatever units of measure I am using (for vegetables and fruits it's cans; jams are half pint jars; dairy items are usually by lbs except for evaporated milk which is by cans)  Columns are as listed that show me my target for 3, 6, 9, and 12 months.  I've gotten sorta advanced, and the spreadsheet will take my on hands, compare them to my target values, and tells me if I am over or under for each area.  Very helpful to know exactly where you stand, and gives you a chance to identify areas where you are week.

 

Monthly paydays also mean a monthly shopping day, which I usually do about mid-month.  I take a list of what I am lacking from my food storage, compare it to coupons and local ads, and try to build up whatever areas I am week in.  Sure, this doesn't always cover the things I need for my storage, but for most items it helps a lot.

 

In my next blog I'll talk a little about what goes in to a comprehensive food storage program.

 

Have a great day!

Making A Rewards Card Work

As homesteaders and preppers we doing everything we can to stay out of debt and avoid credit cards.  However, living where we live sometimes means that we need to order our prepping supplies online, and unless you feel comfortable using a debit card on the Internet (and I don't!), this requires a credit card.

 

There are literally thousands of rewards cards, offering cash back to airline miles to grocery bucks.  We use the Kroger Rewards card and earn back grocery dollars.

 

If you are only using a credit card occasionally, a rewards card does you no good.  However, with a little planning and some discipline, you can utilize your card with little to no impact to your pocket book.

 

So here's what you need to do:

1. Make a budget.  Plan out exactly what you will spend on gas, food, groceries, clothing, etc. 
2. Be disciplined!  You HAVE to stick to your budget and not deviate.
3. Pay off your bill EVERY month. 
4. USE YOUR CARD FOR EVERYTHING!  All those things in your budget that aren't true bills like the house payment, electricity, etc, should go on the card.  This earns you points on all the things you would buy anyway, like gas and groceries.

Doing this, on a card like the Kroger Rewards card you'll earn somewhere between $10-$40 per quarter back towards groceries, though it depends entirely on your monthly expenditures.  For us, it works out to about $120 per year - that's a lot of flour, sugar, and other staples! 

 

I know what you are probably thinking, why have a credit card just to earn such a small amount back in grocery checks?  In my thinking, why not earn rewards for things I'm going to buy anyways?  Regardless of whether we were paying in cash, by bank card or by credit card, the budget has stayed the same.  As long as you exercise the same discipline that you would normally use, this is a great system for making a little extra. 

 

Unlike the other cards out there, we like that we earn double or even triple points when we shop at Kroger, which is wonderful because that's where we go for our groceries anyway.  There are cash back programs on cards like Discover, but when I crunched the numbers I found that the Kroger card earned us the most bang for our buck.

 

If you have a problem with self control, by all means, stay away from credit cards!  But, if you can handle yourself and your monthly budget, you just might find that you can earn a little something extra with one of these cards.

What Needs to Happen to Leave The Rat Race

For those of us who live a homesteading life, we'd all (well, maybe not all) like to give up the corporate 9-5 and make our income off of the farm.  Realistically though, for most of us that will never happen.

 

To make it happen, a lot of things have to be in place.  For one, you need a paid off homestead.  You'll also need your own water supply and off grid power.  You'll need fertile land and good gardening practices, and animals that you can raise on feeds you grow yourself. 

 

Even then there are things that are going to require some cash.  Insurance (both home and health), taxes, auto insurance, gas and vehicle maintenance items, and the staples that you just can't make yourself (like sugar, cocoa, etc).  The modern homesteader must have an income stream of some sort.

 

Now, there are a thousand articles from a thousand authors that talk about what you can do to make money on your farm.  While some are fantastic ideas, some are just about impossible depending on where you live and if you don't want the trouble and expense of having a business license and business taxes.  Keep in mind that there are federal, state and local regulations to look into as well, especially when selling fruits, vegetables, meats or livestock.

 

This blog post came into being as I thought about what we are going to have to do to reach our homesteading dreams.  For us, that is going to mean a move out of our current state, into a house half the size of our current one.  The property is large (20 acres), has a well, will have solar power to the house and a wood-burning stove.

 

Because it is so far out of any town, selling eggs like I do now is probably not going to work out.  At our present home we live just off a busy road and our sign attracts enough attention to cover most of our chicken feed costs.

 

Here are the ideas that we are either doing now, or planning to do there:

 

1.  Start my own Etsy store and/or website and sell homemade goods.  This is something I am working on right now.  Since I love to crochet, quilt, and sew this one is a no brainer to me.  The key is going to be word of mouth and lots of advertising wherever I can.  Once this gets up and rolling I'll blog about it.

2.  Hatching chicks and selling chickens.  I already do this now.  I usually advertise on CraigsList or go to a local small animal swap.  I don't have the expense of a large cabinet incubator and just use two small foam incubators to hatch my chicks.  The power draw is pretty minimal, so this is something I can continue to do in a solar only situation.

3.  Raising rabbits.  There are several potential income streams here, and I'll blog about this soon as I'm getting started on that right now. 

4.  Raising and selling other livestock.  Right now we're doing goats, but with enough space and feed pigs may be another consideration.

5.  Offering services such as animal training or shearing.  I've been involved with llamas for nearly 20 years, and have worked as a trainer by times and offer my shearing services no matter where I live.  This is something I offer now, and while it's inconsistent work, when it comes my way it's a nice way to make a few extra bucks.

6.  Online parts.  My husband is an avid car guy and is pretty handy with a wrench.  For those that know what they are doing, buying and parting out used cars can be a viable income stream and is something he's dabbled with for years. 

 

While these things will cover a good portion of our expenses, we know that one of us is going to have to get at least a part time job for taxes, health insurance and all of those other things that we'll need, like flours, sugars, and supplies for our little "businesses".

 

I welcome other ideas, so feel free to pass them along!

 



Growing and Drying Basil

Of all the herbs you can grow indoors, I've had the most luck with Basil.  Which is good, since I love using Basil both fresh and dried.

Basil comes in literally dozens of varieties and is easy to grow, even for the novice gardener.  Some varieties do well inside, though others really do prefer the outdoors.

If growing in a garden bed, choose a sunny spot with good drainage and a quality soil.  You can sow basil seeds directly outdoors, though I've found that pre-starting them in a cell pack ensures growth.  Basil is one of the few plants that doesn't tend to suffer from transplant shock, so this method works well.  Planted near tomatoes, it helps create some of the most fantastic tomatoes you've ever had.

You can also grow basil outside in containers, and is my preferred method for any herbs grown out of doors.  (This is mostly due to the fact that some herbs can very quickly become invasive, and a good container alleviates that problem.)  Of course, this also allows you to bring them indoors during the winter if you have a good spot for them.

Basil grown indoors just needs a sunny window, a nice pot, good soil, and some regular watering.  If you have a window that is only partly sunny, you can still get basil to grow, just know that it may grow a bit slower.

No matter where you put it, you'll find that Basil is one of the quickest herbs to appear after sowing and grows rather quickly.  You can begin to use it fresh as soon as the leaves are large enough, just be careful to always leave some leaves so as not to send the plant into shock.  Simply pinch off what you need, rinse and chop.

I find that the two varieties I grow, Sweet Basil and Italian Basil, often grow far faster than I can use them.  You can always dry some to give away or for those times when you don't have any fresh.  Herbs can be dried by hanging or with a food dehydrator.

Personally, I prefer the dehydrator.  You can pinch off the leaves you want to dry or just snip off entire stems.  (Having done both, I recommend drying by the stem, as individual leaves can blow around as they dry.)  Just rinse the leaves in cool water, put on the rack, and turn on the unit.  My dehydrator has an herbs setting, but if yours does not you'll want to set it to about 100 degrees.  Drying times will depend on a number of factors, so just check on it every couple of hours.  The leaves should be dry and brittle when done. 

Once dry, crumble them up and put them in an air tight container out of direct sunlight.  I use mine up so fast that I'm not sure what the shelf life on it is, but I would imagine at least a year.

Basil is good in soups, salads, pastas, on pizza and sandwiches, and even in deserts.  You can always make pesto as well, just pick a variety that is good for it.

A Change in Plans for the Rabbitry

It's been a week of planning and re-planning here on the homestead.

As the conversation continues as to whether we will relocate to the northwest, a lot of the projects we've been planning are being reviewed.

Not knowing what the real estate market will be doing over the next few months, we are facing the possibility that we may not be able to sell the house.  Of course, we are also thinking about what happens if we do.

One thing that we've started but not finished yet was our turkey house.  The building is up (8'x16') but the inside is empty and the runs haven't been built yet.  Since the turkeys are happily living in some large mobile pens (where they've already been living for over a year), we've decided to re- purpose the building into a rabbit house and move forward with our rabbit breeding plans.

Why go through all this just to move?  Well, our thinking is twofold.  For one, we gain the experience without losing the time, and for two, we get started in the event that we don't move anyhow.

I've ordered cages and they should be here this week.  As soon as they arrive and are installed I'll share some pics.  Of course, I'll be on the lookout for some male rabbits and a couple of females soon as well!

Thinking of adding rabbits to your homestead?

Check out the Raising Rabbits Essentials e-books.

Fall is on the Way!

A cold front came through yesterday, and it has us here on the homestead already dreaming of fall.  The skies are that bright blue that only fall can bring, the temperatures are pleasant and the humidity is low (well, low to us anyhow).

 

Since I was lucky enough to get a whole box of canning pears for just $5 the other day, I've been thumbing through the canning books looking for something yummy to do with them.  I'm sure some of them will still end up just cubed and canned in syrup, but at least some of them have found their way to the crock pot to become pear butter.

 

I've never made pear butter before, but the recipe is the same as the apple butter I make every year. (See my previous posts for the recipe)  They've been cooking on low since about noon, and boy oh boy does the house smell amazing!  I'm going to let them go all night and they should be ready for canning in the morning.  Can't wait to spread some on some home made bread!

 

Another fall ritual is going strong as well - the husband broke out the chainsaw and did some woodcutting to stock back up the woodshed.  We try not to use the electric heat hardly at all during the winter, so the woodshed is very important.  Of course, I made some more paper fire bricks today as well, and with 80 degree temps all week they should get off to a good start drying.

Wonderful Canning Recipes

Yesterday I took a trip to my favorite produce stand and scored a deal on some cucumbers, tomatoes, and peaches.  I even lucked up and got an entire 20# box of pears for just $5!

Naturally, I dragged my treasures home and pulled out the canning books.  I have two that are my go-to books, Ball's Complete Book of Home Preserving, and Better Homes and Gardens' You Can Can (yes, it's a silly title).

I came up with three recipes, one of which was from my mom, who has a terrific tomato relish recipe that she got from one of her sisters.  Since I love to share with those of you who read my blog, I'm posting all of them for you!

First up is Sweet Pickle Relish.  This makes the absolute best relish I've ever tasted, and is good on burgers, sausages, hot dogs, sandwiches, etc.

Ingredients

• 6 medium unwaxed cucumbers (you can use pickling cukes as well, you'll just need more of them)
• 3 green and/or red sweet bell peppers
• 6 medium onions
• 1/4 cup pickling salt
• 3 cups sugar
• 2 cups cider vinegar
• 2 1/2 teaspoons celery seeds
• 2 1/2 teaspoons mustard seeds
• 1/2 teaspoon turmeric

Directions

1. Wash cucumbers and peppers.  Chop, discarding pepper seeds, membranes and stems.  Seed cucumber if desired (I don't).  Peel and chop onions.  Measure 6 cups of chopped cucumbers, 3 cups of chopped peppers and 3 cups of chopped onions.  Combine vegetables in a large bowl and sprinkle with pickling salt; add enough cold water to cover.  Let stand, covered, at room temperature for 2 hours.
2. Pour vegetable mixture into colander set in sink and rinse with fresh water.  Drain well.  (Depending on how fine you cut your veggies, this may take awhile.  I let mine drain for about 30 minutes).
3. In a large pot, combine sugar, vinegar, celery seeds, mustard seeds and turmeric.  Heat to boiling.  Add drained vegetable mixture and return to boiling.  Cook, uncovered, for about 10 minutes or until most of the excess liquid has evaporated, stirring occasionally.
4. Ladle relish into a hot, sterilized jar, leaving 1/2 inch headspace.  Process in a boiling water canner for 10 minutes for half-pints or 15 for pints.

Zesty Peach Barbecue Sauce is the next recipe.  It's fantastic on chicken or pork, and tasty on burgers as well.

Ingredients

• 6 cups finely chopped pitted peaches
• 1 cup finely chopped seeded red bell pepper
• 1 cup finely chopped onion
• 3 tbsp finely chopped garlic
• 1 1/4 cups liquid honey
• 3/4 cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp hot pepper flakes
• 2 tsp dry mustard
• 2 tsp salt

Directions

1. In a large pot, combine peaches, red pepper, onion, garlic, honey, vinegar, Worcestershire sauce, hot pepper flakes, mustard and salt.  Bring to a boil over medium-high heat.  Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 25 minutes.
2. Ladle hot sauce into jars, leaving 1/2 inch headspace.  Process in a boiling water canner, 15 minutes for half-pints and 20 minutes for pints.

Tomato Relish is the last recipe I'll share for today.  This is my aunt's recipe and delicious on pot roast and pork chops.  This has to set overnight, so be prepared to start this a day before you plan to can it up.

Ingredients

• 4 lbs tomatoes, peeled and thinly sliced (though I've made it without peeling and it turned out fine)
• 1 1/2 lbs of onions, peeled and thinly sliced
• 1/4 cup pickling or regular salt
• 6 red chili peppers, seeded and chopped (or 3 - 6 red bell peppers, seeded and chopped if you don't like spicy)
• 2 cups vinegar, divided
• 2 1/4 cups brown sugar
• 1 tbsp curry powder
• 1 tbsp flour

Directions

1. Layer tomatoes and onions in a large bowl, sprinkle with salt.  Cover and stand overnight.
2. Drain vegetables, and rinse lightly to remove excess salt.
3. Place tomatoes, onions and peppers in a large pot with 1 1/2 cups of vinegar.  Heat and boil for about 5 minutes.
4. In a separate bowl, combine 1/2 cup vinegar, brown sugar, curry and flour to form a thin paste.  Stir in to boiling vegetable mixture.
5. Turn down heat and cook for another hour.
6. Ladle hot relish into jars leaving 1/2 inch headspace.  Process in a boiling water canner for 20 minutes for pints.

Contemplating a Homestead Move

After seven years of deep south living, we are considering moving our homestead to southern Oregon. 

 

A move is going to mean a lot of things, for one, starting over with our gardens, composts, and livestock.  It means getting rid of a lot of stuff and finding new employment.  There is also the change of environment, as well as a 4,000 ft change in elevation!

 

But it also means something else.  The homestead property we are looking into is more independent.  Unlike where we live, the Oregon property is on a well, and as of now the only power into the property is by generator or solar, which promises true off-grid living.  It also means a much smaller house payment, and the opportunity to be mortgage free in just a few years.

 

It will take months before we can really move forward with any plan to leave our current area, but we are excited by the prospect of a new adventure.

 

Stay tuned! 

A Broiler Raising Experiment

When it comes to raising chickens for meat, I have always preferred hatching my own.  Sometimes though, life just gets in the way and you just don't have time.

 

Earlier in the year I'd gotten some rooster chicks for very very cheap from a local man.  They butcher out nice, but were much slower than even my heavy traditional breeds.  Also, for some reason we had a much higher than average mortality on them, and I ended up with less chicken for the winter than I like.

 

So last week I came across a deal on Ideal Hatcheries website - black or red broilers for $1 per chick.  You've probably seen me say it before - I despise broilers because of the unnaturalness of them.  They grown freakishly fast and cannot reproduce naturally.  At least, the traditional Cornish cross broiler don't.  I did a little research, and the red and black broilers grown more slowly than the Cornish, but more quickly than the traditional breeds.  They also will breed if allowed to grow to maturity, although the hens aren't really good layers.

 

This late in the season, my only option to add to the freezer is broilers, so I'm taking a chance on the reds.  I'll try to post occasional updates to how they perform.

Preparing For Isaac

The last few days have been an absolute flurry of activity around the farm.  Being so close to the Gulf means that we watch the Weather Channel and keep a constant eye out for tropical weather. 

 

When Katrina made landfall years ago, my husband was already living with some friends down here in Central Mississippi, while I was still in Middle Tennessee packing and trying to get our farm sold.  For him, the worst was being without power for days and the exorbitant gas prices.  For me, it was the days of not being able to reach him and just the general unknowns.

 

Watching Isaac roll through the Gulf on it's way to New Orleans, it was a bit of deja vu.  Although Isaac didn't bring the severe winds, it has brought plenty of rains.  Most of which have yet to reach us as of this morning.

 

Days ago, when it seemed certain that we were in for some Isaac-related weather, we put our farm plan into action.  Being several hours away from the Gulf means not only having time, but the hurricane effects have lessened by the time the storm reaches us.  We worry primarily about power outages, since we are far enough into the country that even a typical storm can knock our power out for hours.

Our Plan:

 

1.  Make sure all vehicles have full gas tanks and are parked high enough to avoid any low spots that may flood.  You might be wondering about this one, seeing as how we live so far inland.  While we expect some power outages, the purpose of keeping the vehicles full is twofold; for one, if the power does stay out for an extended length of time, we have the opportunity to leave if needed.  The second reason should be obvious to anyone who remembers Katrina, regardless of where you live.  Any hurricane in the Gulf tends to make the gas prices rise!  This is because offshore drilling stations go on lock down, as to the processing facilities. 

As for the parking, too much rain in too short of time can cause flash flooding no matter where you live.  The higher up you can park the better.  If you need to leave you don't want to go out to find your car is stuck!

 

2. Ensure all gas cans stored in the garage are full.  Why bother if your cars are full, unless you have a generator, right?  Well, that depends on you I suppose.  We have a Coleman dual fuel camp stove that can be operated on Coleman Fuel or regular gasoline.  Having those cans full means that I can have extra gas if I need to evacuate for some reason, or still cook if the power goes out and stays out for a long time.

 

3.  All mobile poultry pens moved out of low, potentially floodable areas. Pens are turned to allow winds to pass through. This is one that I learned the hard way.  When I first began building mobile poultry pens I covered the back and the center, leaving just the end with the door open (and covered in chicken wire of course).  For two years I never had a problem, until one afternoon when I sudden storm blew in from an odd direction and pushed a pen back some twenty five feet, killing a hen and breaking the leg of another.  I had thought it a fluke until a few months ago when another store flipped a pen completely backwards, though no birds were injured.  Now all my mobile pens have been made more open, and if turned into the winds allow it to blow right through.

 

4.  Poultry house vents on the rain ward side should be plastic covered to avoid wetting the inside.  Even with a considerable overhang, rains can quickly drench the poultry house if enough wind is behind it.  A stapler, 5 minutes, and some 4 mil plastic and the problem is eliminated.

5.  Anything and everything that might be blown over is put away or stakes down.  Pretty self explanatory I think. 

 

6.  All stock tanks full.  This one I learned from a regular thunderstorm.  A full tank goes nowhere, but a partially full tank, if it takes enough wind gusts to get rocking, will eventually fall over and promptly blow across the yard (or field).  Full tanks are a must!

 

7.  Check flashlights for batteries.  Should be a no-brainer, but I've read stories where people sat in the dark during Katrina simply because they'd forgotten to check the flashlight batteries.  We use rechargeables, so a few days ago I took them out and recharged them all, plus made sure the extras on hand are fully charged.  You just never know.

 

8.  Make sure oil lamps are full and matches or lights are nearby.  An oil lamp is so much nicer to have during an outage than a flashlight.  However, finding a match, especially during a crisis, can sometimes be difficult.  We plan ahead by putting the matches out by the lamps after I checked their oil level.

9.  Empty buckets are in the garage.  A million uses, and a million reasons to have at least a couple 5 gal buckets.

10.  Garage door is sandbagged.  For us, if enough rain comes down, our garage will flood due to some poor construction when the original builder put the house in.  A few bags of sand will keep the garage dry and gives us one less thing to worry about.

 

11.  All laundry is done and put away.  The key here is just about giving yourself one less thing to worry about. 

 

12.  Dishes are all done and put away.  This is two fold.  One, peace of mind.  Two, hygiene!  If you loose power and/or water, you don't want a sink full of dishes starting to smell. 

 

13.  Make sure there's a good supply of foods that require no cooking.  For me, I made some comfort snacks, including brownies and oatmeal raisin cookies, as well as two loaves of bread for sandwiches.  With a propane grill, a charcoal grill/smoke and also a camp stove I also have the option to cook meals if we choose.  On the water front we always have two cases of bottled water on hand for emergencies, as well as a five gallon bottle of water with pump. 

So as I sit here waiting on Isaac to arrive, we hope everyone out there are being safe and prepared!

Another Bunny for the Farm

I wrote awhile back about the two young rabbits we added to the farm in preparation of starting a rabbitry.

Today we've added another.

A friend that I used to work with called the other day asking if we wanted a rabbit.  Apparently it was her grandson's, and she sort of inherited it.  It's been a house rabbit but now my friend's husband has been told by his doctor that due to allergies the bunny must go!

Never one to turn down a friend, I drove the hour out to her house to pick up the rabbit.  She's a lovely two year old lop, white and black.  She had her own cage and is very friendly, so she's come to stay with us.

Since I now have two lop eared ladies, I am thinking of doing lops and New Zealand rabbit breeding.  Lops for pets, Zealands for eating. 

Now I just have to build that rabbit house....

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