2015 Pigs Goodbye

Our 3 female pigs (gilts) were sent off last week.  They were BIG this year; the biggest we have had yet.

Here they are once corralled and waiting on the cattle trailer-

The largest weighed in around 375 lbs.  The smaller two weighed around 325 lbs.  We already received our hanging weights (amount they weighed after killed and initial carcass processing) so we are fairly certain of these weights.
That is larger than we want them to get (ideally weight at time of kill should be 275 lbs) because once over 275 lbs the amount of feed they consume to maintain their weight is not economically efficient.  These pigs were 36 WEEKS old.  Usually they are sent off around 28 weeks (I think, my mind is failing me this morning).

Here are the pigs at around 8 weeks old when we got them back in May-

Now 6 months later-

(Just FYI as I say this every year.  No hormones or meds of any kind (other than wormer), pigs just naturally grow fast.  Another FYI, growth hormones are illegal in all US swine production.)

I get asked every year if it is sad to send them off.  I say yes and no.  I believe animals should be respected so we try to treat them as well as possible by allowing them lots of space for foraging and roaming.  Knowing they had a good life makes me not so sad.  As a Christian I feel strongly about treating all of God's creation with respect; since God commanded us to be good stewards.  Now is this type of swine farming possible and/or needed for large markets?  That's another post for another time.  If you feel eating animals is wrong all together I am happy to have a civilized conversation about that as well (and I do respect that viewpoint, we don't eat as much meat as we used to).

Other pig posts that will blow your mind:
The Big Pig Post
How Much Pork In A Pig
Pasture Raised Pork, Is It Worth It?
My personal favorite - Pig Lard vs. The World
Curing Hams

Painted Kitchen Pictures

A quick share to show the freshly painted kitchen.

Fun fact first.....
With the exception of both bathrooms I believe all walls and ceilings have now been freshly painted; and most all floors and windows have been replaced.  So pretty much most prominent surfaces are new, its a somewhat rewarding thought.


Before (sponge paint with ivy and hummingbirds)-

After (clean and neutral) -

We were very limited in our paint color choices because the kitchen connects with a hall (there is not a break so it has to be the same color).  The hall then joins to our living room.  It needed to blend nicely for all those areas.  The color pallet in the kitchen is all over the place since there are two different color tiles in the room. (Back splash tiles are off white and tiles around sink are a pink hue.  Sink area was an add on.)  The counter tops and the stain of the wood cabinets don't really compliment each other.  There is also a lot of natural wood, which we like, but just a lot of brown tones all over the place.  Not a big deal to me at the moment, freshening up the walls is progress.


Short and sweet today... because this little booger monster is always planning and getting into something (taking advantage of the pantry items moved to the dining room during painting; and mad because she was caught)-

On the Blog one year-ish ago:  Trees, Leaves and Kids

On the Blog two year-ishes ago:  Pig Lard vs. The World

First Annual Apple Butter Day

We did it, we successfully made apple butter the old fashioned way.  Many came, many helped and for that we are soooooo thankful.

A brief note about what apple butter is:
Apple butter is a highly concentrated form of apple sauce (though I hate to put the two in the same sentence).  It is cooked on low (traditionally over a fire) for a very long period of time so that the sugars actually caramelize.  Apple butter was traditionally made to use up the overabundance of apples.  It also preserves longer than apple sauce due to the higher concentration of sugar.  One common confusion is that it does NOT contain any dairy.  I assume the name comes from the consistency because you cook and stir the apples for so long that it becomes thick and almost creamy like butter.  It is different from apple sauce in that it is MUCH more thick and richer in flavor.  Think rich apple jam.  Another important aspect of making traditional apple butter is the community labor.  Due to the length of time of stirring many people share the work, and enjoy the time together while working.
Note that you CAN make apple butter in a crockpot and it is quite delicious.  So far though, the consensus around our house is that the old fashioned way made a much yummier product (good thing).

The rewards-

Starting with 3 bushels of apples.  I used 2 bushels Cortland and 1 bushel Honeycrisp.  The night before we had an apple peeling and coring party.  There was 6 of us and it only took a couple hours.

We started by adding 2 gallons of apple cider and reduced it by half; then we started adding apples in stages as they cooked down.  Beginning stages-

Lots of stirrers on hand and most everyone had a smile on their face while taking their turn-

Time for a thickness test-

Once no water is seeping out of the butter then you start adding sugar and spices-

It should be thick enough to stick to a plate upside down.

Determined-

Beginning canning-

Scraping the pot with biscuits is a treat for the end, and helps clean the pot.

In the end we yielded only 46 pints.  I was anticipating more but it depends on the kind of apples, the amount of water, etc.

Here is the recipe I followed-

• 2 gallons real apple cider
• 3 bushels apples (1 bushel = 40lbs apples), any ok cooking apple will do
• Sugar (I used 16 lbs white, 2 lbs brown.  Add to taste depending on your apples)
• 1/2 cup cinnamon, or to taste
• 2 ozs cloves, or to taste

We ended up not getting 1/2 bushel of apples into the butter due to concern of time.  So the 2.5 bushels yielded 5.75 gallons or 46 pints of apple butter as I said above.  The recipe estimated yielding 12 gallons butter, so as you can see different apples cook down differently.

Time and stirring

We started the cider around 8am and started adding apples around 9am.  We began canning around 5:30 pm, I think.  So thats 8.5 hours of cooking/stirring.  You MUST stir constantly as I have been warned it will ruin the whole pot if any hot spots are formed since the apples will stick and burn.

Last, cleaning the pot.  We used an antique brass kettle and wanted to make sure we cleaned it properly. (Note that when cooking with apples be sure to use a non reactive pot).  First, wash out excess sauce with soap and warm water.  Second, scour the pot with warm ashes (this really worked well).  Third, wash the pot with soap and warm water again and rinse clean.  Dry it completely.  Oil the paddle and store everything in anticipation of doing again next year.

Conclusion, the work was most definitely worth it.  Now eat the apple butter on warm buttery toast with a side of bacon.... for dinner.... like we did last night.

P.S. there are many other uses for apple butter in recipes, look them up. :)

Can I Get A Whoot! Whoot!

This is the first title that came into my head, so I went with it.

<Begin scene>
I walk into my living room and sit down.  I look up and am pleasantly startled.  "Am I in my house?", I think starring at the room.  Then I am reminded that I am, in fact, in my house when I get up and step on a razor sharp lego.  "Look at those windows", I say.  "They are quite nice.  Wow, our house is looking quite nice".  I proceed to another room gazing, focused on these new things causing happy chemicals to be released into my brain.  With mom like reflexes I catch stuffed mer-cat (thats part mermaid, part kitty cat) mid air on perfect trajectory towards my head.  I am still focused.  Time seems to be slowing down.  I stop to gaze at another room still entranced.  I smile.  I sit.  I am pocked in the bum by another lego that was in the chair.  Time and reality returns.... but the lovely windows are still there.
<End scene>

That pretty much sums it up.  I am very happy with the windows though they are not fully stained and painted yet.  Here are some early photos of the windows.

Old windows when we moved into the house-

After some progress in living room, back living room window-

Living room in beginning 'years'-

New windows! -

As I have said before the windows themselves will be left natural, only a coat of Polyurethane.  Frames will be white.  Similar to how they already look.

Closeup-

Inside grill is removable for window cleaning-

The upstair windows have a different style trimming.  This is a picture frame type trimming (compare with the previous window pics from the downstairs)-

Outside was sealed and framed in with white composite material.  This reduced the bulkiness of the previous vinyl framed windows.  It was affordable and quick to install as well.  Yes, that's a kid doing a photo bomb from inside-

Now I am struggling thinking about curtains again.  We need something on the front four windows but don't want too much because we like clean lines.  I will save this discussion for another post possibly.
More updates are still in the works, stay tuned...... ;)

Under Construction

Window installation is well underway.
Here is my ugliest before window picture for reference.... drippy foam insulation, old air conditioner and all-

Here we are as of today-

All the new windows are in.  They are working on framing now.  By tomorrow most of the exterior frames should be sealed off.

The exposed insulation shows how large the previous vinyl framing was.  We were hoping to decrease that and reduce the amount of white.  Without extensive new vinyl work we are not sure that is possible at the moment (our contractor doesn't seem to be well experienced in vinyl work though).  We are planning on keeping the frame style simple.

So far we are pleased with the windows and the installation quality.  Thankfully I have full time supervision on the contractors.... she gets paid in cheese and apple slices.

Count Down Till A House Update!!

The count down HAS STARTED my friends.  I am Jessie Spano excited and I am not even taking caffeine pills.  Listen to me, not one but TWO contractors will be here next week working on our house.  Two contractors doing two different projects; a general contractor and a professional painter.

The last completed house project was chronicled back in February, here.  This is much bigger than that.

Here is what is about to go down in Trexlertown (not the place in Pennsylvania).

1.  Almost every window in our house is being rebuilt.  For those that are interested in the details these are rebuilds, not replacement windows.  I took a picture of the worse one to promote suspense.  This one is in our living room and the air conditioner is secured to the frame because it was pulling the window literally out of the wall.  These windows I believe are 31 years old.

This is the window that will be replacing it.  Andersen Woodwright series.  Similar but different grid that's only on top-

2.  Trim facings are going to be put up.  This is something we have held off on completing for various reasons.  See picture above for visual reference.  I am excited to be able to hang curtains.

3.  Kitchen and stairwell are going to be painted.  These are the last two areas of the house that have not been painted.  Ceilings and all.  Painter is going to wash the walls and ceilings before he paints them.  Double excitement that someone is going to wash something besides me.

I took a picture of the cleaner half of the kitchen.

4.  Basement is going to be completed.  Excited for the extra space for playroom and storage-

Overall I am excited to cross items off the list..... and save money on heating with these new windows.

Kids are excited too.....

Zombie mouths

....that they will probably get to watch more TV than usual to stay out of contractors way.  (PBS puts baby girl out I guess, it did this day anyway).

Last exciting thing, we harvested some decent late summer items from the garden last week.  My neglect of the garden this year didn't stop everything.

I got a second wind and planted beets and brussel sprouts.  I learned from a seasoned gardener here to plant brussel sprouts (as transplants though) in the late summer.  They get sweeter after a frost.  No, not with frosting, frost.

http://i-heart-cupcakes.blogspot.com/2010/12/baking-with-brussels-sprouts.html

Though that's tempting I guess.

30 Minutes Or Less Food Preservation

For some reason typing this title made me imagine myself having my own cooking show, which instantly brought on this next image of what it would probably look like-

Sooooo, while my mind is in full disclosure mode let me add that I feel somewhat silly writing this post.  You see, though I encourage people 100% to try and grow and preserve their own food, this year I did very little of it.  We did grow a garden this year and reaped some rewarding food, but crab grass was our main speciality.  So if anyone has any good crab grass recipes please share it (or don't).

So here is my quick list of EASY THINGS TO GROW and then PRESERVE in LESS THAN or around 30 MINUTES.  

(Please note that I do not live in a vacuum by any means, I try to do this stuff when kids are taking quiet time, watching a show or in bed.  Otherwise add 4 hours to the processing time.)

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1.  Tomatoes

Tomatoes are pretty easy and can be grown in a container on a back porch if needed.  Remember that if in a pot that it will usually need more water.  As you know there are many varieties to choose from, we like to grow sweet, meaty varieties because you get more 'meat' and less water.  We have had good success with Amish Paste, San Marzano (both 'plum' varieties) and Brandywines.  There are SO MANY other meaty varieties though so ask around what grows well in you area or just buy them from a road side stand.

Preserving
I am NOT a huge fan of eating fresh tomatoes, I AM a fan of having them around in the winter for soups or stews.  Making sauce and pressure canning them takes more time than 30 minutes BUT they freeze beautifully.  Just wash and dry them, make sure no rotten spots, pull off stem and put them in a freezer bag.  That is all.  No blanching, skinning required.  I'M SERIOUS.  Here's the cool thing, when you want to use 1 or 10, pull them from the freezer and let thaw only a little.  I actually just run them under warm water to thaw a little.  Once slightly thawed the skin will slip easily off.  So easy.  I will cut the whitish, firm stem area out and then maybe quarter before I add to a soup or stew recipe.  They will break down and mash up just like canned tomatoes.  If they are still slightly frozen they are easy to cut and won't squish.  So why buy canned, stewed tomatoes again?  I make our own tomato soup with frozen whole tomatoes, better than Campbells and VERY quick.  Recipe Here.  Also note that once fully thawed they are very squishy so don't expect them to be very good on a sandwich.


2.  Pickles

Cucumbers are easy to grow and can be grown in small spaces up trellises (they love to climb and look lovely too).  For pickles you need to grow a pickling cucumber variety, but let me say that I think pickling cucumbers taste better than regular cucumbers freshly sliced.... but that is just me.  They are popular with my neighbors for sure.  They are also very abundant so you get a lot.  Cucumbers are one of my favorite vegetables for many reasons.

Preserving
Pickling can be quick depending on the recipe.  In short, most dill or sour pickles (which is what we usually do) involves making a brine, cooling it and adding brine/spices/cucs to the jar.  Done.  Give it time to actually pickle in the jar but you don't do anything in that regard.  We keep these in the frig since I do not seal them through a canning process.  Plus, cold pickles are tastier in our opinion.  Another pickle post Here.

3. Fresh Herbs

http://moorefarmsbg.org/wp-content/uploads/2015/05/herbs.jpg

Some herbs are so easy to grow they are a nuisance, meaning they will take over the area they are in. Talk about a huge difference fresh herbs make in recipes, HUGE.  Comparing dried herbs to fresh herbs in taste is like comparing sleeping on wet concrete to sleeping on an amazing mattress.  Maybe a slight exaggeration.... slight.

Preserving
I put the fresh herb leaves whole in my food processor.  I turn the processor on and start adding oil slowly.  Just enough to chop them and stick to the sides of the processor.  A little more oil is ok too.  I then put the 'paste' in an ice cube tray and cover with plastic wrap (I fill basil to the top of each cube, stronger herbs tasting herbs maybe only half cube).  Let freeze solid them put the cubes in a freezer bag.  Label the bag because they all look like green squares.  I use them in soups and even pasta dishes.  I just throw the frozen cube right into the hot soup at the end or hot pasta.  I make and freeze basil pesto this way too and love having summery pesto dishes in the middle of winter.
Note: I have not experimented with freezing all fresh herbs, I assume most leafy herbs do well but if you know otherwise please share the knowledge.

4.  Edamame (Or Soybeans)

http://www.withamymac.com/news/wp-content/uploads/2010/10/edamame.jpg

We grew Edamame a few years ago and loved how easy it was and how great it turned out.  We had eaten edamame at some Japanese or other Asian inspired restaurants and alway like it.  The kids like it ALOT too.  We think they like the saltiness of them (we add sea salt).  And it's good for you!
This is the kind we grew linked HERE, we love Botanical Interests seeds.

Preserving
Just blanche, ice bath and freeze in a freezer bag.  I freeze them on a cookie sheet so they don't stick together then put them in a bag once frozen.  That way you can take out a little at a time as you want a snack.  Just defrost or warm them up, don't cook them again.  Did I mention these were really good, just add sea salt.


5.  Potatoes

This is a picture of my parents potatoes and onions, happily stored in their garage.  Potatoes are pretty easy to grow.  You just need well worked up soil and seed potatoes.  They don't take up anymore space than a bush bean plant.  Some people have grown them in straw towers (aka potato towers) or bags of soil (aka dirt bags, aka the media and their.... I will stop there).

Preserving
You just put them in a paper bag in a cool, dry place.  We put ours in our basement.  You don't even have to clean the dirt off.  Done.  Just wash off before you cook.

Sweet potatoes and a dirty boy from a few years ago.  Sweet potatoes are vines and take up more space but easy to grow.

Other things that are a quick blanche and freeze worthy:  green beans, asparagus and corn.  Also easy to freeze and come out great:  BERRIES!!  We love having our picked blueberries in yogurt most of the year.  Berry cobbler in the middle of the winter anyone. :)

Please share if you have any food preserving tips!!!