This is the time that canning begins in earnest.

Our cooler than normal temperatures this summer have been a God send for summer canning. What would normally be a hot, sticky task has, so far, been a great pleasure. We’ve already canned blueberry, apricot and mixed berry jam; peach chutney, spiced peaches, zucchini relish and festive mild salsa. In a month there will be tomatoes – paste, stewed and sauce for pastas and pizzas.

I first learned to can with my mom. We had a neighbor on our street that made almost everything from scratch. From baking bread and making hamburger buns to canning jams, jellies, chutney’s and pie filling she made them all at home and in season. When our home garden overflowed we would take the extra produce to our neighbor and she would help us “put it up” for the winter. I loved the process of canning – getting produce ready for each recipe, stirring a bubbling pot over the stove, and then labeling colorful jars full of homegrown produce that would line our pantry shelves. Each bite throughout the winter would remind us of our summer garden and the days spent canning with friends. It was a country girls dream come true.

First time canning can be a daunting undertaking. With the fear of spoilage and the potential for botulism it’s a normal reaction. But, with proper handling and adherence to processing guidelines, the chances of causing harm are minimized. But, rest easy. Today’s methods of preserving are much easier and much more foolproof thanks to the two-piece lid closures from jar manufactures.

If you’ve decided that preserving food is on your homestead “TO-DO” list there are two important things you must do. The first is to destroy all micro-organisms such as bacteria, molds and yeasts that are naturally present in food to prevent them from spoiling the preserved food. The second important thing is to make sure your preserving containers are well sealed so that other organisms can’t enter, or they will also cause your carefully prepared food to spoil.

For the first-time canners simple recipes like jams are quick and easy. Or, try small batch canning (recipes that produce 2 to 4 pints or half-pints) until you feel more comfortable with the process. Anyway you approach it canning will bring summer’s colorful bounty to your family’s table all winter long.

To learn more about preserving the harvest check out these helpful links:

http://www.backwoodshome.com

http://www.bellaonline.com

For canning books that would make great additions to your homestead library check these out.

http://www.amazon.com

http://www.amazon.com/Complete-Book-Small-Batch-Preserving-Year-Round/dp/1554072565

photo credit: krossbow

I saw this book listed in a farming magazine I get and thought some of you might like to know about it.

Engineer and part-time farmer, Brett Markham describes his approach to small-area farming while showing how you can grow 85% of an average family’s food on just a quarter of an acre.

From buying and saving seeds to planning a garden to home canning this book covers a variety of ways to keep growing costs down while keeping production high.

Click here to check it out.

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Sebastopol Geese – the geese that wear a wedding dress.

I saw them at the state fair last week and immediately feel in love.

They are medium sized white geese that are known for their long curling feathers. Even the feathers on their neck have a slight curve to them. They originated in Europe along the Danube River and around the Black Sea.

They are beautiful. And, after a conversation this afternoon, with a breeder up north they will be a new addition to our homestead come spring.

We are excited!!

We’ve finally returned home from our hectic week at the state fair, so I thought I’d bring you all up to date on what’s been going on.

We arrived at the state fairgrounds about 7:30 last Tuesday morning, having left home at midnight. The drive up the I-5, through the center of California’s agricultural region, was easy and uneventful. It was oddly serene and calming being on the road in the middle of the night, just our truck and little trailer full of lambs sharing the open road with hundreds of semi trucks on their way to somewhere.

We hit Sacramento and its tangle of freeways. This country girl hates big cities and big city traffic even more! The spider web of interchanges coupled with rush hour traffic resulted in a few missed exits. But, after a short tour of town we finally made our way to the back of the fairgrounds where the livestock entrance is located.

Trailers had been arriving since daybreak, lining the small dirt road leading to the livestock barns. Areas were set up for each species so animals could be vet checked before entering the barn. It only took a few minutes before a group of vet students from a local university came to our trailer.

One…Two…Three…Four…Five, one at a time we unloaded lambs so the students could check them over for contagious livestock diseases or conditions. The final word – PASS – on all five. Brianne and I let out a huge sigh of relief. I think this is the most stressful part of the whole affair.

Once we were given the go ahead we found our pens on the barn chart and headed over to check them out. We were penned in the tents outside, which was a relief. In the hot summer weather of the Sacramento valley temps cam climb to over 100 and the main barn with its limited doorways and poor ventilation can be unbearable; hard on humans and animals alike. We were glad to be outside where, at least, there was a chance of getting a slight breeze off the delta that lies just behind the fairgrounds.

Hot weather or not, our goal was to unload road weary animals and settle them in as fast as possible, get them food and water so they kept their condition for the coming shows. Even though this is hard work and we’ve done it a thousand times I never tire of watching the kids we show with. Like soldiers with a single minded purpose they unload tack, feed, supplies, equipment and animals with military precision. It’s a scenario that’s played out at every show of the season.

Once that job was complete we turned our heads to taking care of us. In the livestock world, animals, their care and comfort always comes before that of its owners. But, it was our turn to get a drink and a bite to eat before checking into our hotel and getting some rest.

Wednesday started early. First we had weigh-in so the show staff could divide the animals into classes by their weight and make sure the animals were in the proper breed class. The line was long so I had Brianne wash and shear one of her lambs while she waited for a break in the rush. Show lambs are not shown in full fleece, but rather slick sheared close so that the judge can see their muscling. Brianne had already washed and rough sheared all the lambs at home so the job was quick. When there was finally a break in the line she made her way over to the arena to have each animal weighed. The weights were good and she was pleased with the classes she’ll be in, but the inspector questions the breed classes we have entered them in. After a short discussion and some back and forth negotiations, two of the lambs were switched to other breed classes. Although I don’t wholly agree with the change I am glad that none of the lambs have been disqualified. Brianne of course was just happy to be there and showing all the lambs she has raised.<

Now the show prep begins in earnest. Brianne has one lamb sheared and ready for show, but four others wait their turn. The day was getting hotter by the hour and it began to take its toll on us. We are not use to this kind of inland heat. Our coastal days start with fog and end with ocean breezes. We rarely have days over 90 much less over 100. As the day wore on Brianne was a trooper. One by one she walked each lamb over to the wash racks, which gave her a cool splash from the heat. I encouraged her to take her time shearing so she didn’t over heat. By late afternoon she had finished two more – washed, sheared, trimmed hooves, groomed leg wool and trimmed faces – each one came off the grooming table and into their protective blanket. Since lambs are so closely shorn they are easily scratched or cut. The blankets act as a protective barrier.

By mid-afternoon it was time to switch gears. Because of the heat many of the classes start late in the afternoon and extend into the evening. Aside from weighing-in and grooming, Wednesday was also showmanship day. This is a class where the exhibitor gets to show off their animal handling skills and knowledge. By 3PM the barn was a buzz of activity as showmen got ready to enter the ring. We waited anxiously for Brianne’s class to be called. There are three heats and the judge took 6 showmen from each heat for a final drive. Brianne made “the cut” and was thrilled. State fair is attended by the best of the best throughout the state. Just making the cut is a big deal. She had little time to rest though. The final drive began quickly and the judge put each showman through their paces. 30 then 40 minutes passed before the judge placed the top ten showmen. Brianne places 7^th. Very respectable considering the competition. When her name is called friends hoop and howler from ringside. They are happy for her.

We returned to the pens to feed, water and clean up a bit before heading out to dinner. It was a long day, but a good day. We looked forward to Thursday – Market Day.

We arrived at the barns early Thursday morning. This is the busiest day of the week and Brianne still had lots of work ahead of her. The market classes started at 8AM. They were prompt and the judge was fast. He whips through the first breed division in less than 30 minutes. Brianne still has two more lambs to groom and five to show. She was in almost every breed division and the day started out hectic. A friend, who was only showing breeding sheep, came over to lend a hand. We ferried Brianne and each lamb back and forth from the pens to the show ring. One after another her lambs were judged against all the others. When the show was over she had placed in the top of each class. Her 1^st place lamb got to compete for champion of the division, but that distinction would go to a lamb from another class.

We were hot and sweaty; tired and hungry. We made a good showing that day, but all we thought about were cool showers and comfy beds. We were exhausted.

The rest of the week was slow for us. Most classes on Friday and Saturday revolved around hogs and cattle. The break gave us time to visit exhibit buildings, view displays and visit with friends. Most people think showing livestock is all about winning the competition, but for us it’s about spending time together, doing something we enjoy with people we like being around. We’re not “win at all cost” kind of people. We are country girls who like going to fairs and showing off our animals.

We had mixed feelings about the last day; it was a long, hot week where temps reached 104. The days were busy, but with the help of friends and a steadfast purpose we got the job done. The same military precision that began the week plays back in reverse as everyone packed to go home. After another long drive we arrived home Sunday night just before mid-night. We woke the next morning to our familiar FOG. We are home and our little farm is complete with a barn full of lambs.

Farmers Markets provide a valuable connection between the people who grow our food and those that consume it. They play an important role in keeping farms viable and farmers on their land, by providing venues to spotlight their sought after products. But, how do you know which markets are the best in your state?

That’s easy.

Click here to find out the five best Farmers Markets in your state. Check them out next time you’re in the area and spread the word! Getting the word out to other farmers market enthusiasts, local media, and city governments greatly impacts the viability of these markets and keeps farmers coming back.

Many cities around the country ban roosters to prevent nuisance complaints, even though there are several ways to keep roosters in populated areas quietly and responsibly. There are really only two reasons to have roosters in your backyard flock – to protect and to fertilize eggs. If your flock is well confined and safe from predators, whether they be furry or feathered, there’s really no need for a rooster’s protection. If you do not plan to breed your hens and hatch their eggs, or do not wish to have fertilized eggs, you also have no need for a rooster.

If you keep a small backyard flock without a rooster, one hen will generally take the rooster’s role. She will keep an eye out for predators, alert the flock if danger is near, maintain the pecking order and, in rare cases, may even crow.

But, if you see cute, fuzzy baby chicks in your future then you definitely need a rooster.

So – how do you keep the father of your flock with out disturbing your neighbors?

Most roosters begin to crow at daybreak. Even the slightest glimmer of light starts my guys off in a rousing cacophony. The trick is – well – to trick them. Trick them into thinking its still dark out.

Roosters can be moved into the garage at night, into their own cage where they cannot tell when the sun comes up. They can also be placed in a cage inside the coop or a spare rabbit hutch or even a plastic dog crate and covered with a tarp or thick blanket. Again, so they can’t see when the sun comes up. If they do happen to crow, the noise is muffled enough that most people won’t be able to hear it.

I like keeping roosters and think they’ve gotten a bad rap. I love the way they strut around the yard looking after their girls, their beautiful feathers spread out in a rainbow of colors. I love the way they perch themselves on top of fence posts or wheelbarrows, smug and indignant, showing everyone they’re the boss. And, most of all I love the chicks we raise to replenish our flock or give away to friends so they can know the joy of having their own backyard flock.

I understand that roosters are not for everyone and I understand that most people did not bargain for neighbors that crow so early in the morning. Roosters are beautiful and they do serve a purpose. Not having them may be a necessary compromise suburban chicken keepers have to make in order to take one step closer to self-sufficiency.

photo credit: 826 PARANORMAL

We have to be on the fairgrounds by 6PM Tuesday, but because the central valley of California can be so bloody hot (today’s temps hovered around 105) we leave Monday late night and drive straight through, hopefully arriving around 7 or 8AM, before the temperatures shoot back up to triple digits. Once we locate our pens on the barn chart we unload tack and feed and animals, arrange our grooming area and feed and water our road weary lambs. By mid-afternoon the barn will be abuzz with trucks and trailers of all shapes and sizes rolling in and off-loading tack and animals. It finally quiets down in the early evening as the arrival deadline nears.

Wednesday morning we’ll weigh-in and all the animals will be broken up into classes by their weight. It’s always fun to stand in line chatting and catching up with people we haven’t seen since our last weekend show in late April. Because the weather is so hot many of the shows take place in the late afternoon and evening when breezes coming off the Delta cool the barn to a respectable temperature.

By Thursday though it’s no holds bar, a rush of washing and shearing, fine-tuning each animal so they look their best for the judge. Thursday is Market Judging – the day when months of hard work and attention to detail; of early mornings and late evenings; of missed outings with friends all come together. This is the day the Champions are selected!

At our State Fair there are five different breed divisions the kids can enter. That’s why Brianne has five lambs; one for each division. The judge evaluates each class in a particular division, and then places them in order of preference. After all the classes in a division are judged they bring back the top two animals from each class to be judged for Division Champion. When all the divisions are judged and Champions selected the Division Champions return to the show ring for the selection of Supreme Champion, the top lamb of the entire show. That’s the dangling carrot. Months of work and sacrifice all comes together in one day.

The rest of the week seems to slow with each passing day, as classes like breeding sheep and showmanship and knowledge bowls are completed like some strange check list to make your way through.

By next Sunday we’ll be exhausted from days spent working and sweating in the hot, dusty livestock barn. But, with it comes a measure of sadness. Even though we are all competitors we are also friends. We’ve watched our kids grow in maturity and in skills; boys have become men and girls young women, with each passing year. We’ve seen them step into the show ring as fierce competitors and walk out to become silly, giggly, fun-loving kids again. It’s an amazing, and amusing transformation. And, I never tire of watching the scene play out.

Large livestock shows are a fascinating combination of lightening-speed work followed by mind-numbingly boring stretches of time with nothing to do but wait for your next class. It’s a scenario I’ve re-played over and over again for 30-years and I wouldn’t change one thing about it. These shows, the skills I’ve learned and the people I’ve befriended are all part of what makes me who I am today. And, I like that just fine.

I think we’re ready though…the lambs are washed and sheared, tack and supplies are packed in the trailer, the truck has been serviced. All we do now is wait to depart.

So – if you don’t hear from us for a few days this is why. But, I will try to post the outcome and maybe even a few pictures of winners. Our fingers are crossed.

With all that, I’ll say goodnight. It’s been a long weekend; I’m sore and sweaty and tired. After a quick shower I’ll appreciate the crisp, clean sheets I put on my bed yesterday. Our long drive tomorrow comes with its own set of stresses, and while I don’t look forward to it I am glad for it. I must remember I’m not invincible. I’m just a single mom with a kid to raise, a trailer full of sheep and a very small suburban homestead to tend. But I am happy. I like where I am and that’s enough.

Fall and winter vegetable gardening is an old practice, dating back to the beginning of our country. Pilgrims, settlers, and colonists all planted “cool weather crops” that could provide them with fresh produce all winter long.

Today, many growing areas are well suited for 12-month gardening. Take the western part of the country along the Pacific coast. Their mild winter climate is ideal for growing a wide range of root and leaf crops almost year-round. Southern states are equally able to grow a substantial number of vegetables to crown their winter tables. With a little protection and creative gardening methods, even northern state can adorn their table fresh vegetables throughout the winter.

The key to a successful winter garden is knowing the average date of the first killing frost in your region (for example late October in the Pacific Northwest). You then plant your winter crops early enough to let them reach their full maturity before that killing frost. Local garden authorities can give you information about the timing of first frosts and the hardiness of various crops for your area. The planting suggestions in this booklet are based on a late October first freeze. If your killing frosts come earlier or later adjust your planting schedule accordingly.

LATE MATURING CROPS - Approximate maturity 90 days. Plant by mid July for fall harvest, later for spring harvest.

Rootcrops
Beets
Carrots
Parsnip
Rutabaga
Globe Onions

Leafcrops
Brussell Sprouts
Cabbages
Cauliflower
Fava Bean

MID-SEASON CROPS - Approximate maturity 60 days. Plant by mid August. Use any of the dates from above as well as the Best Dates below.

Rootcrops
Early Carrots
Leek
Turnip
Kohlrabi

Leafcrops
Early Cabbages
Winter Cauliflower
Collards
Perennial Flowers
Perennial Herbs
Swiss Chard

EARLY MATURING CROPS - Approximate maturity 30 days. Plant by mid September. Use the dates from the previous page as well as the Best Dates below. The latest dates are for warmer climates, later frosts, or protected plantings.

Rootcrops
Chives
Bunching Onions
Radishes

Leafcrops
Broccoli
Cover Crops
Leaf Lettuces
Mustard
Spinach
Lawn seed

LENGTHENING YOUR GROWING SEASON

Windbreaks and Walls
You can add from 10oF. to 15oF. of warmth to your fall and winter garden by taking advantage of windbreaks and walls. Many gardeners have discovered by surprise that a south-facing wall of the home, shed, or greenhouse is ideally situated for constructing easily built structures that use the free solar energy of the sun.

Cloches
Cloches provide an elevated warm climate around your winter row crops. They can best be described as portable green houses of various designs that work with solar energy to warm the immediate row or plant they are placed over. Many designs have been tried. Ideas range from very stiff wire frames holding glass panes, to clear gallon-size plastic bleach or pop bottles with their bottoms removed.

All cloches have two drawbacks to consider. First, on bright sunny winter days they have to be manually ventilated, to prevent excessive heat build up. Second, poorly constructed or “staked-down” cloches can become kites during winter windstorms.

Cold Frames
Cold frames are permanent structures that considerably lengthen the growing season. They are an excellent way to grow fall and winter crops. Cold frames provide protection from strong winds, elevate the daily and nighttime temperatures around the plants, and protect frost sensitive vegetables or flowers. They are easy to build and the vegetables and flowers in them will require minimal care. In short season areas, a cold frame will allow you to start seed up to 8 weeks earlier than you can outdoors.

You can use an old window sash of any dimension to build a cold frame. Fiberglass or polyethylene can be used if the glass is broken. The ideal cold frame is built about 18 inches at the back and 12 inches at the front. The slope allows rain to run off and affords a better angle for gathering the sun’s heat.

Your cold frame should face south for maximum exposure to sunlight. Also select a location with a slight ground slope to provide adequate drainage away from the frame. To provide ventilation, partially open your cold frame during sunny, warm weather. During cold snaps, cover the cold frame with burlap or heavy cloth to provide extra warmth.
Hot Beds are cold frames with a source of bottom heat. Today, that heat comes from electric heating cables. A few hot beds are still constructed using the old method of a layer about a foot and a half thick of decomposing manure beneath the soil of the cold frame as the source of heat. Either way the hot bed remains frost-free during the winter.

Greenhouses
Greenhouses are structures that provide frost-free climates all year around. There are perhaps as many designs for greenhouses as there have been imaginative gardeners. Unheated greenhouses are great for raising seedling crops of many of the most delicious leafy and root vegetables. Greenhouses can also be heated for raising tropical plants. Some greenhouses as far north as North Pole Alaska have been used for extensive winter production of commercial crops of tomatoes and cucumbers.

Raised Beds
Permanently edged raised beds have been used for growing vegetables and flowers for centuries. They may be made of stone, bricks, concrete, or with either treated or untreated lumber. (These beds are made with untreated 2X10s.) The soil in a well made and maintained raised bed can be between 8 and 12 degrees F. warmer than the same soil in the surrounding garden areas. Another advantage is the lessening of the need to bend over to work in, or harvest from, the raised beds.

Single plant raised beds can be made from old tires stacked together. The black tires absorb heat from sunlight, warming the soil even more than ordinary raised beds. They are great for growing tomatoes, peppers and potatoes during the spring growing season and are good for crops like cauliflower and broccoli during the fall and winter.

MULCHING
Late October-early November is an excellent time to begin preparing the vegetable garden for normal cold winter weather ahead. Mulching serves many purposes in the winter garden. In addition to insulating the plants with a blanket of protection over the root system, it will help discourage the winter growth of weeds and pesky grasses. Mulch also helps reduce evaporation of moisture from the soil during dry periods. During winter’s heavy rainstorms it helps prevent the soil from eroding away.

The most common materials used for winter mulching are peat moss, bark, sawdust, and shredded newspapers. Both sawdust and bark leach nitrogen from the soil. Therefore, steps must be taken to replenish this nitrogen before replanting. We recommend a layer of one to two inches of mulch material. The best winter crops to protect this way include beets, carrots, onions, parsnips, rutabagas and turnips.

Occasionally, dig down through the mulching material and check to see that the soil has sufficient moisture. Plants that are in dry soil will not survive the winter as well as plants that are in moist soil.

As spring begins, and the sunlight warms the soil, a layer of mulch prevents the soil from warming. Remove or spade in the winter mulch to enable the sunshine to reach the soil and warm it as soon as possible. Seeds can be sown much earlier in unmulched soils.

ROTATION OF VEGETABLE VARIETIES
This is a very critical part of any garden scheme. Do not plant the same fall or winter vegetable crops in the same location as they were planted the previous year or the summer season. It is important to note that if the same crop is planted in the same location, not only will the soil be weakened through continual loss of the same nutrients but the plants will also attract the same insects and diseases to that part of the garden.

COVER CROPS - GREEN MANURES
Even though a portion of your acreage or garden lies idle for a time, the soil can be built up by growing cover crops. Cover crops are fast growing green plants that can be chopped up and spaded, plowed, or tilled into the soil, adding green organic matter that then composts into humus. Plants of the Legume family also add nitrogen to the soil. Some cover crops can be spaded into your garden and with others it is better to cut off the green tops, add them to the compost pile, and spade only the roots left behind into the soil.

In the Fall, sow the following cover crops to turn into the soil in Spring: Alfalfa, Austrian Field Pea, White Clover, Alsike Clover, Crimson Clover, Red Clover, Purple Vetch, Hairy Vetch, Woolly Vetch, Common Vetch, Fava Beans, Wheat, Oats, Cereal Rye, Winter Rape, and Lupines.

The following are some Warm Winter Cover Crops: Cowpeas (Southern peas), Hairy Indigo, Bell Beans (a small Fava Bean) Lana Vetch, Winter Peas, Lupines, and Purple Clover.

Quick Tips
• Try successive plantings of quick growing items like leaf lettuce, beets, spinach and radishes.
• Don’t be afraid to try planting some crops later than recommended. While it is a bit risky, the rewards are definitely worth the risk.
• Harvest over-wintered carrots early in spring before they start to go to seed and the roots get woody.
• Self-blanching celery makes an ideal crop in cold frames if planted during July.
• The Chinese Cabbages and Mustards also grow especially well in cold frames. They taste great, too.
• Parsnips are best when pulled in January or early February after the heaviest frosts have turned them the sweetest.
• Try using cheesecloth or clear agricultural cloth over rows of leafy crops. It will keep out pests and may hold in a bit of heat.
• Keep a record of what you planted and when, and what succeeded or failed to help you do better in the future. We hope this guide, combined with your own experience, will help you have a bountiful late season garden.

You can read more here on Fall Gardening.

photo credit: kytelae

Learn how seed companies are clamoring for patents to seed varieties and strains, and in the process trying to control not only the way food is grown, but who can grow it as well.

http://www.homestead.org/ZoeKimmel/Seeds/control.htm