Four months have passed since I wrote Part 1 of this story — in which I recounted details about the farming lessons and ventures I’d embarked upon with the help of my friend Tiffany. This second post finds me just a little more seasoned, but still with much to learn. In mid-November, my friend Tiffany and I harvested the Splash Orpington meat chickens we’d started in the spring, processing not only the birds, but also our thoughts about the results and what we might do differently next time. [by Sonya Hemmings]
Do you ever wish you could cut your kitchen time in half — and at the same time double, triple or even quadruple your output of traditional, nutritional foods? Try a culture swap! Here’s how one set of friends joined forces to swap cultured and traditional foods with delicious success. They each made large batches of one or two lacto-fermented items and then traded — so that each ended up with more variety in less time. [by Sonya Hemmings]
What would you do if you wanted to serve dinner to your family at around 6 p.m., but you also wanted to avoid using household energy (electricity or natural gas) for cooking during the three hours immediately prior to your evening meal? To cut energy costs, we’ve had to come up with some creative solutions for make adjustments to meal-preparation routines.
Trust me. Feeding a Boy Scout for a day at home is a big enough challenge, especially if said Scout has the appetite of the typical American teenager. At our house, we’ve officially entered the phase of adolescence where we routinely hear, “What’s for dinner?” — during breakfast. Add in the extra challenges of preparing traditional foods and working around food allergies, and the task of providing a balanced and nourishing diet for a week-long adventure away from home becomes even more daunting. Fortunately, I am usually ready to rise to the occasion.
My farming friend Tiffany and I have both been searching for the ideal eating chicken — one that’s not only free-ranging, foraging and consuming non-GMO feed, but also tender and tasty (not tough and stringy) when cooked. We began to wonder whether we could raise our own and keep the cost down while ensuring the quality we want. This is part 1 of our adventure raising meat birds… together. [by Sonya Hemmings]