Another Predator

As usual, spring has brought out another one of our resident predators. Instead of killing the chickens, this one likes to eat the eggs. Friday, I when I went to gather the eggs I found a five foot snake in the hen's nest. The chicken snake, also called a rat snake, has a taste for mice but when given the opportunity he will raid a nest of eggs.  I really like snakes and hate to kill them, so I usually just carry them away from the house. I took this one over to our hay barn hoping he would help reduce  the mice population.

Becky has always thought the same snake was coming back. To test her theory, I spray painted this one's tail with fluorscent orange marking paint. I carried him off late Friday afternoon and he was back in the chickens' nests by noon on Monday. I knew it was the same snake because of the orange tail.  Over the past 40 years I have carried away over 100 snakes. I now wonder how many of those were making the return trip.

The moral of this story: Carrying a snake almost a mile away, having it cross two hills, and one swamp will not guarantee its return.

New Shed For Garden Sink

The shed for our garden sink is finally finished. We started the shed last year but due to heart surgery, it had to be delayed.  All the cedar posts and poles came from the farm costing us nothing. The tin on the roof was left over from roofing our home.

Last year the sink was useful but standing in the hot sun washing green beans, squash, etc. only strengthened our desire to complete the shed before this year's canning season. With the garden growing well, we should be putting it to good use in a few weeks.

Hay Bale Gardening

We are trying a new gardening technique we saw on Facebook and in a book called, Straw Bale Gardening by Joel Karsten. The book suggests using straw bales as it will have less grass seed in it.  We are using grass hay bales because that is what we had on hand in our barn.

So far we have planted several varieties of cabbage, broccoli, onions, beets, carrots, and tomatoes; all on the hay bales. Soaker hoses run the length of the bales and are turned on as needed. The bales were prepped two weeks before planting by putting a cup of ammonium nitrate on each bale and then watered daily. The purpose of the nitrogen is to feed the bacteria that decomposes the hay. The hay decomposition provides food for the plant.

Before planting seeds, I put about an inch of old chicken litter on top of the bales to cover the seed. The plants were just put in a hole punched in the hay.

We hope this method will reduce the amount of water needed for our garden and will cut down on our weed problem. We are going to try and spray between the rows of bales with a vinegar and dishwashing liquid solution instead of using herbicides.  Stay turned for further developments.

Return of the Hummingbirds

It is almost time for the arrival of our summer guests, the hummingbirds. We put our feeders out in March just in case we have some early arrivals. After their long journey from Central America and Mexico, we want them to have food as soon as they arrive. We make our own homemade feed from 1 part sugar (not honey) to 4 parts water. Mix it and boil for 1-2 minutes. After cooling we store it in the refrigerator until needed. Actually, it seems our birds prefer more of a 3:1 mixture of sugar to water, but the experts advocate 4:1. Just be sure to keep the solution fresh and the feeders clean. You need to clean the feeds every 2-3 days with soapy water or even a solution of vinegar. Be sure to rinse them carefully.

There are lots of myths about these beautiful and entertaining birds. They do not suck the nectar but use their long bill to penetrate the flower and then extend their tongues and lick up the nectar. They can lick at a rate of 13 licks per second. The baby hummingbirds are not taught to fly by their parents. They instinctively know how to do this. Not only do hummingbirds drink nectar, but they catch insects as well. You may also catch them eating sap from the holes drilled into trees by sapsuckers. Many people believe the birds prefer red flowers and thus add red food coloring to their sugar mixture. However, red food coloring is not recommended due to the uncertainty about the impact of the dye on the birds.  Hummingbirds do not migrate on the back of Canada geese. This is just another one of those "old wives tales".

You've heard the saying, "build it and they will come". Well when it comes to hummingbirds you can say, "put out the feeders and they will come".

This print of the ruby-throated hummingbird is available for $25.00.

Snow Day

In the south we seldom get any significant snowfall, but when we do, it is a really big deal. Everything shuts down for the duration. Late this after noon the snow started here in Alabama and within an hour we had accumulated at least two inches. Tonight it is still snowing, and it appears we will have at least six inches or more. For us that is a lot.

The weathermen were able to give us amble warning of this snowfall. When we realized this snow event would happen, the preparations began in earnest. Cows were given extra hay, generators were filled with gas, food was purchased, fireplace was cleaned and a new fire laid, and the chickens locked up in their pen to protect them from hungry predators roaming about. Today was also a day of washing clothes and dishes in the event we lost power for a few days. A pot of vegetable soup was made for the same reason.

Not only did we prepare, but the wild birds did as well. They fed all day on black sunflower seeds. They have eaten almost fifty pounds of sunflower seeds in the last couple of weeks. After feasting all day, they went to roost deep in the hemlock trees and sheds around the house.

In the morning we will go out and check tracks in the snow to see what visitors we had during the night. It is always interesting. You would be surprised what lurks in the dark. Just last week we found tracks of opossums, raccoons, coyotes, and armadillos after a dusting of snow.

We will keep the fires going and snuggle a little deeper under the quilts tonight, and if we were are lucky, we will have electricity in the morning. If not, we are prepared.

Garden Prepping

This past Saturday the sixty degree temperatures put us in the mood to start gardening. However, the reality of knowing February temperatures can change very quickly, dampened our enthusiasm for actually planting some crops. The lovely weather did allow us to complete some needed tasks like removing the tomato cages, raking up leaves and dead plants and burning the debris to lessen the chance of spreading pests wintering in the stems. If not for an empty gas can, we would have begun the tilling process.

This weekend we were able to begin another gardening project. We started seeds in discarded light boxes Becky used at school.  We planted ten different types of heirloom tomatoes in hopes of having them ready for planting as soon as the weather improves. On Tuesday tempting us even more, we observed a Bonnie Plant farm truck delivering plants to the local farmers co-op. Using restraint we did not make a purchase. Tonight looking at the long range forecast we seemed to have made a wise decision. The low on Sunday is expected to be in the single digits- not conducive to plant growth.

Cast-Iron Cooking

No country kitchen is complete without cast-iron cookware. These durable and efficient cooking utensils have been around since the Chinese first made them around the 4th century BC. In China they were used to evaporate salt. George Washington's mother loved her cast-iron so much that she even made special arrangements in her will to bequeath it to someone who would appreciate and care for it.

Most of our cast-iron cookware is very old and has been recycled from generation to generation. In the picture above, item number one is one a newer piece bought at Lodge Manufacturing. It is a griddle used to make pancakes or grill hamburgers. Item number two shows our favorite skillets. The small one makes great cornbread for just two people. The next size is great for frying sausage or bacon. Item three is larger and great for frying chicken due to the fact it has a lid. This skillet has spouts on the side to pour off grease, and the lids have protrusions covering the pouring spout, thus keeping in heat. Item three shows several cast-iron trivets such as an owl and butterfly. Item five shows two types of cornbread pans. The one on the right makes triangular shaped pieces of cornbread while the  one on the left makes the shape of an ear of corn. The most used piece of cast-iron cookware is the Dutch oven (#6). This can be used on the stovetop or in the oven. We use it to cook chili, roasts (both pork and beef), and stew. The lid on the Dutch oven is taller and has a deeper dome shape. On the inside it has small protrusions inside. When steam rises, it will drip back to the pot and self-baste.

Cast-iron cookware is made of iron, carbon, and silicon. The molten metal is poured into molds made of pressed sand.  In America cast-iron cookware was first made in 1619 and was used mostly in fireplaces and hearths before the advent of the stove. Today Lodge Manufacturing in South Pittsburg, TN is the only major manufacturer of cast-iron cookware in the United States. They have many new products that you can view on the great website. Check it out!

The ability of cast-iron to retain heat is a characteristic property of the material. Caring for cast-iron is not as difficult as some may think. All you need is soapy water and a sponge. You can use a fine wire brush or wire brush on an electric drill to remove any rust. Clean well and and dry. To season your cast-iron piece, pour a spoonful of vegetable oil and rub it completely over the piece. Do not  use too much oil. Place aluminum foil on the rack of the stove and turn the piece upside down in the oven. Bake at 350 degrees for an hour. Turn off the oven and let it cool inside the oven. Wipe away all the excess oil. Some people suggest you do this at least once a year. Over the years burnt on grease builds up the outside of the skillet reducing the ability to equally transfer heat. Periodically this may need to be removed. One way is to burn it off in a very hot fire, use a sand blaster, or a wire brush.

The American Dietetic Association conducted a study showing the ability of cast-iron to leech out significant amounts of dietary iron into the food. The amount of iron depends on the type of food and how long it is cooked. However, we should note that people with hemochromatosis should not use cast-iron. People with this condition store excess amounts of iron causing serious effects on the body. They simply do not need the extra iron found in cast-iron cooked food.