All around me. In all four cardinal directions – but nothing to do with the sins – the wheat is sprouting. Struck. Rising up! Wheat is a hardy grass. Some varieties are sown just before the cold really hits yet are strong enough to weather the horrible winter and return in the spring. No wonder it is good to eat! Read More
With the six.
And their field. All the oats and corn are gone already. They ate all the best feed first .
Being pigs and all. We have late summer colour succumbing to cold frosty mornings.
It was quite cold yesterday – it was a heavy frost actually – my car was iced up but then the wind picked up and began to blow. A whisper of a wintry grin.
The ducks are the happiest creatures. Sone of the new flock are laying – maybe five more. But not the twenty more eggs I was hoping for. But they are cheerful and easy to care for.
Yesterday I added straw to the pigs houses. I found this old dolly in the shed and now I just load it up and roll the bales down the back. Why did I never think of doing that before!
Poppy and Sheila down the back. I have started loading the root cellar with old paper flour bags along with their straw – it will add warmth to their beds for the coming winter.
They will have a crinkly mattress.
Every evening when I feed them they have pushed their bowls under the electric fence and over to my side so the empty bowls are lined up ready. I am sure this is just coincidence because Poppy is terrified of the wire. But I look at Sheila and wonder sometimes.
There is not a lot of grass left in the home fields. Del is still milking once a day. As the grass depreciates so will her milk. I hope the cold does not come too fast because the wheels on the pump are flat. At least with milking once a day we can milk at the warmest part of the day.
Do you see the cold coming? Not too bad yet. I need to get going and get the bread on the way. The dough started at least. I had to make a new sourdough starter because Godzilla is sulking and the new one started so fast using the organic flours. We do not heat or irradiate the flour so it is a perishable, live product. I don’t know why I was surprised at how quickly it started to bubble.
The new breads are not as sour as Godzilla’s loaves but still bouncy and delicious!
I hope you have a good day.
I am having a lovely late start!
What I love about this blog is that even as the written content evolves into a less regular input from my side, with the meat chickens and bread making using up the early mornings before I go to The Mill. And lately there are less photos as I struggle along with too much to do in the afternoons.
Even with all this; that would sound like silence to any other group of readers- you know I am still here with you.
And knowing that all this will change with the natural seasonal changes, in that I fully intend to be back on a daily routine once the meat chickens are in the freezer and the hogs are sold and the milking is done – never mind the bread. Once winter with all its horribleness comes; I will blend everything back together with my new flourmill work – back into a daily doable routine taking you back on the farm with me.
Knowing all this – you – the Fellowship of the Farmy, instead of feeling left out, simply go on chatting to each other, and me, in the Lounge of Comments. Sometimes for days after a post. We have all been together for so many years that you take it all in stride, pull up a chair and have a coffee and chat. Whether I am in or not.
I love that.
It is like coming home to find your two best friends in the kitchen with the fire stoked and the kettle on, feet up – chatting until I get home.
You know the rhythm of my days.
You know the rhythm of my seasons.
I love that.
And I am told that some areas close by have received up to 6 inches of rain.
And this is nothing on the poor flooded streets of my sweet Galveston.
We expect another inch today. I have shifted the three pigs. Their whole field is a mire. I am also considering bringing the last two fat hogs from down the back, into the barn. So far their houses are still dry but I am not sure how long that will last. The waters are rising.
You will remember that this land is very low geographically and until the ancestors drained it they were surrounded in deep swamp. I think that this land will be returned to swamp in the next half century.
The fields are tilled but this rain will hold up the wheat planting. And after this past spring’s lesson; there are no guarantees that a crop will even get in let alone grow healthy and get harvested.
But my small scale farming proceeds quite nicely.
We all try to leave a place better off than when we found it. And so far I am pleased with the sustainable improvements we have achieved here. Who ever lives here after I am gone has a sensible infrastructure and sustainable systems in place, to grow their own food and make a living from the land. The next generation is now learning how to farm the land he will inherit; organically.
It is not my land – all John’s family land – but still it is important to me that he and his sons have the tools and information to manage the land properly, cleanly and simply, naturally and sustainably in our challenging modern world with its challenging changing climate.
I am working towards a plan with my own children to begin teaching my own young family in New Zealand the same lessons I am learning here. How to grow your own food. Just as soon as we find a patch of land. I hope I have enough time to do all this.
Food farming on two different continents! That is a pretty big plan on a very small scale.
A lot of the answers for living in this changing climate will come from the young designers. Architects. Scientists. Inventors. We need to adapt as peoples move from the burnt out landscapes to the wetter ones in search of food. We need to stop moaning and marching and get building and drawing the plans. And while we are at it better start designing farm boots for wide flat web feet! There is plenty of room out here as long as you don’t mind mud.
I have a plan. And a list. Objectives. Dreams and reality.
What is your plan?