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Archive for the ‘self-sufficiency’ Category

31082842545_932e299d28_oI’m going to give a go at growing veg in a different way. Mostly, I  wanted to break the growing areas up into manageable bits.  It’s a visual trick really, but I figured it was all so much less daunting if you could see it as one small bed at a time, rather than a massive unmanageable area. OK so the beds aren’t that small but still…

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With this in mind, I researched various gardening set ups and am planning on dabbling with the no-dig method.

I have always ignored it as a method, because  quite frankly the do-dig method works very well.  There I said it.  Furthermore, I’m going on to say both methods appear to work. Controversial of me, I know – as usually people have to choose a side and laugh at the other.  With the ‘old allotment boys’ laughing at the folk who “think they don’t have to do any work” and the no-dig gardeners rolling their eyes at the ‘old allotment boys’ and sighing “at what cost to the soil” and stating that the old method doesn’t work… and “why do work you don’t have to do?” and so on.

It’s ignorance that is the problem – no-dig doesn’t mean no work – seems to me there is a lot of time spent moving compost about and mulching and weeding.  And the digging method does work, because you know….people have been using it all this time. I really dislike the snorting and laughing at the other camp – it doesn’t matter – do whatever works for you. I particularly dislike being told by anyone without successful experience…

Anyways, most of my experience with veg growing has been by trial and error – this is true for most gardeners and different things will work with different climates and different soils etc.

As I read more about it, it turns out that some of the things we just naturally arrived  at doing, fit in with the no-dig way – for example I try to start as many plants as possible as modules in the greenhouse  – they just do better.   And I haven’t fed my tomato plants  in years … well.. forever. Because we always replenish the greenhouse with compost from the compost heap.  And as it goes I always put the wood ash from the fire on the heaps so there is no potash shortage, and have always had good tomato crops.  Also when adding compost to the veg beds before planting out the hungry plants – like squashes beans and sweetcorn, we have just added a layer of compost on top.  These are all part of the no-dig method, and I have been doing it all along.  Who knew.

There are lots of calls on my time in other areas of life, and a certain amount of stumbling about trying to find my feet in difficult times… so no promises. But these new beds are inspiring, and doing things differently suits.

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So, it’s tweaking my veg growing habits into a slightly new but actually not that new way.  And venturing back out gradually, one smaller bed at a time.

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in all the commotion, and yes there was a fair bit going on, I forgot to tell of new arrivals:

sheep and lambs
New sheep, this ewe (Geraldine) only has one side of her udder working, so no good for breeding from, but we don’t intend to so that’s ok, she comes with her twins – the girl lamb (Gilly) got the good side but the boy (Godfrey) was bottle fed – he’s eating grass now, and will soon catch up in size with his sister. They are all poll Dorset, but clearly not all that pure, as Gilly has black around her eyes, the tips of her ears, hooves and scattered through her wool – as we like naturally coloured wool, we will be interested in seeing how her fleece turns out.
fiesty and chicks
In addition to the ewe and lambs we also have had chicks.. lots and lots of them – too many really… and the latest lot (fourth hatch of the year) were hatched under our new broody – given to me by the lovely Sandra from Bellecross hens – and this hen is mean when broody.. but a good trait in a mother I think, as she is very protective her her charges

It’s all go in other areas too, in the veg garden and house renovations, and getting out and about too. The flower garden has to manage itself – I’m all about the cottage garden
home sweet home

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Bertha produce
They say when God gives you lemons, make lemonade.  Personally, I would opt for limoncello, but we live in a cool climate, and don’t have a lemon tree… but when what was left of hurricane Bertha swept through last month, she gave us windfall apples, lots of them.  We picked plums early to take the weight off the branches, and that was highly successful, the pale plums finished ripening indoors, albeit all at once, but the apples were not ready and had to take their chances, and many were blown down and bruised before their time.

I hate waste, but we don’t have pigs at the moment, and the chickens will only eat so many… I made apple jelly, blackberry and apple jelly, apple cheese and started a batch of apple and blackberry gin.

Jelly making is an ideal way to use windfall apples as you can use the bruised fruit, and it is an easier than peeling hard unripe apples.

apple jelly

1.8 Kg/4 lbs apples – no need to peel or core, bruises are fine, but cut off any bad bits and wildlife

1.7L/ 3 pints water

sugar

Chop up the apples and place in the pan with the water, cook gently until the apples are mushy. Strain overnight using a jelly bag (no squeezing!).

Next day, measure the liquid and add the same volume of sugar.  Heat gently to dissolve the sugar, then boil and bring to setting point 104 C on my thermometer – but you can also judge by watching how the mixture drops from the spoon. Pour into sterilised jars and seal.

I use this apple jelly in cooking mostly – although it is nice as a jam, but works well in a steamed sponge pudding, or as a glaze on tarts and everywhere that calls for apricot jam under icing etc.  It can be stirred into casseroles and sauces.

Blackberry and apple jelly is the same recipe, substituting half the apples for blackberries.

Now the apples are ripe and we have picked the remainders – juicing the sweeter ones, and the bramleys are in the cool of the shed waiting to be cooked and eaten.

 

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apple crushing
This time of year is all about preserving the harvest, and some of that is the making of chutneys and pickles.  I have stocked up on supplies of malt vinegar, something that the village shops run out of quickly at this time of year as others are  doing the same, but this made me consider making our own vinegar, and I have been tuning into various mutterings over vinegar making on the net – in particular Andrea at Casalinho wrote a very interesting post on making vinegar from fruit scraps.

However, we have plenty of apples – not so many as in other years, but plenty, and more than we have freezer space, so the obvious thing to do is make our own cider vinegar…and for that we need cider, and before that we need apple juice.
apple pressing
We freeze and thaw the apples before pressing them (yes I know I said we had no freezer space – this space is already prebooked, we just borrowed it for a couple of days) as it makes crushing and pressing them so much easier. Then the crushed apples are pressed.
apple juice
Interestingly the first juice is white and cloudy – it goes orange as it oxidises, but as the pressing continues you get clearer juice. It’s all delicious.

 cider start

It’ been a while since we pressed our own apples, and today we have been kicking ourselves as the juice was so lovely.  How much makes it as far as vinegar remains to be be seen – we have already drunk a lot just as juice, and saved more back for that… then I might just drink the cider. Hopefully we will get as far as making our own cider vinegar too.

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slapton sands in the morning

It feels in a way as though summer is already drawing to a close, and so even more important to grab the sunny days. Himself woke me this morning announcing it was a lovely day and we should breakfast on the beach. I dragged myself out of bed muttering that the tide was wrong and our beach would be covered, but we could head to Slapton sands instead, and himself could also indulge in his summer hobby of fishing-not-catching. And so the rod was slung into the car and off we went.

And it was beautiful.

He fished:
col fishing slapton
We breakfasted:
hot choc marshmallows
yep that is hot chocolate and marshmallows and grated chocolate no less.

Then in a break from the normal routine, himself did some actual catching
mackerel

And here it is, recorded for posterity, his first fish. A bigun. He asked me what he should do – this actual catching of fish being a novel thing, and I told him to cloche it, (I really should stop mixing up cosh and cloche… ) unhook it and bung his feathers back in the sea quick – as there were three of us and only one fish. This he dutifully did, and the landing of this fish was noticed as the beach filled suddenly with other hopefuls casting out, including a kayaker and a Labrador dog fetching sticks… I’m not convinced the dog owners were really helping…. Despite this, he still reeled in more, and for once returned home with our bounty, and had fresh mackerel for lunch.

Simple pleasures.

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belly slices on the bone

Monday saw us loading the pigs and taking them on their final journey. The reality of their end is masked by some angst at this time. By this stage they are no longer cute piglets, but two hundred weight of young boar. And having boar weaners is a first for us, they matured at an alarming rate and we worried about the possibility of boar taint. So getting them booked in, then the stress of trying to persuade that much pig into the trailer.. then the unloading at the other end all adds up to angst. Actually they loaded easily, came out of the trailer easily, and didn’t miss their appointment….
Only after that do we miss them, and we do. But this is part of the deal.
Today the pigs came home again, as pork, and we spent the day cutting them into edible portions. The meat is free of taint, and not too fatty at all, probably the best pork we have raised to date.

We strayed from the basic cutting plan and cut the middles close to the eye of meat, leaving a bigger belly slab, which himself cut into belly slices, on the bone,for meaty rib eating.  Meanwhile I boned out the loins/racks and cut the meat into many many steaks, and we cut a small joint from the side runners / hock and hands from under the spare ribs, which just seemed too lean and lovely to cut up for mincing. So now we have an abundance of pork steaks, roasting joints, tenderloin, trotters, ribs/belly slices, and mince.

Totally shattering day, but rounded off nicely with a trip into town; we sat outside under the canopy of a riverside bistro, a small group turned up and started playing swing and with pint in hand and the rain teaming down on the canvas,  it gave us that camping/festival feeling.

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new sheep

new sheep
We have way too much grass.  We meant to buy some more sheep at auction, but with the roof and kitchen renovations and general life stuff getting in the way, we sort of missed our moment,  and when we finally got our act together and went to the market, we saw some nice looking  ewes with lambs, only they were still heavy with wool, and ours had been sheared.  It would have been a pain to organise shearing again, and add to the expense.

Whilst I was looking at the lambs a nice lady came over to us and chatted to us.  Turns out they were her sheep.  And furthermore she keeps her sheep on our neighbour’s field.  We exchanged numbers, has a good sheep related chat and now her sheep have been sheared and we have bought a ewe and her lambs.

The ewe is a little unsure, but regards humans coming into the field as a potentially good thing. Hopefully we can win her over.  She has light grey wool, and it will be interesting to see how that grows out.

So we now need to think of some names – F for this year – we are still only beginners, our neighbour is on her second time through the alphabet.

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