Sunrise at Birdsfoot Dear Friends,
Happy New Year! We had a fun party last night with our neighbors, eating treats, playing charades and ringing in the year with Radio Bob on the radio. I am a bit groggy from the late night and was glad to not pack bags today. They will be in Canton at 66 Judson and at the Coop in Potsdam and at the farm for all others.
Happy New Year! We had a fun party last night with our neighbors, eating treats, playing charades and ringing in the year with Radio Bob on the radio. I am a bit groggy from the late night and was glad to not pack bags today. They will be in Canton at 66 Judson and at the Coop in Potsdam and at the farm for all others.
I finished the seed orders for the year, a big job to go through all the leftover seeds, do germination test for questionable sprouting ones and checking where to order. If I can get it from the company who actually grows it the cost can be 50% less than the ones that buy it in. None of them grow all their seeds themselves. Seed orders run about $1500/year for certified organic seed for us. I like to order early to see what seeds are actually coming and which ones are sold out or not available. Then I can reorder from somewhere else or a different variety before I go to Germany and have them all here when I get back. I am very excited to go and see family and friends for a month.
2020 will need some changes. Due to CSA late payments not yet payed, early snow and end of sunchoke digging, high machine cost (new tractor rims, new manure spreader chain and roll over bar for the tractor) and increase worker hrs ( going to Germany for a wedding in June and limes disease in June/July) and increased minimum wages I had a terrible financial year with income of $3200.
We had a great year working together in the gardens and I am happy (the happy factor is not to be under estimated), but it is not sustainable. I have the unpleasant and at the same time exciting task to figure out where to cut expenses and where to increase income. The ironic thing is that growing less means less labor and therefore more income for me as I don't make $11/hr. ( Pennsylvania minimum wage is still at $7.25/hr.last year. How to compete with that?). I want to keep doing the farmers market and the CSA and have to see what to do about wholesale. I will keep you posted. The CSA means so much to me , your commitment and positive feed back is the most fun part.
Cows are doing good. Yesterday I was serenaded while milking because Goldie Locks was in heat and called all the bulls in the area to attention. When I let her out to join Carol for the day she jumped Carol and Carol was all for it, meaning she was also in heat. I sent them outside to be crazy and when Carol jumped Goldie and was to heavy for her, Goldie just laid down, no harm, Carol with her nose in the snow. I am glad I had kept them inside the day before when it was all icy and slippery. In the evening there were happy snowy wet cows waiting for their hay, all calm and normal again.
2020 will need some changes. Due to CSA late payments not yet payed, early snow and end of sunchoke digging, high machine cost (new tractor rims, new manure spreader chain and roll over bar for the tractor) and increase worker hrs ( going to Germany for a wedding in June and limes disease in June/July) and increased minimum wages I had a terrible financial year with income of $3200.
We had a great year working together in the gardens and I am happy (the happy factor is not to be under estimated), but it is not sustainable. I have the unpleasant and at the same time exciting task to figure out where to cut expenses and where to increase income. The ironic thing is that growing less means less labor and therefore more income for me as I don't make $11/hr. ( Pennsylvania minimum wage is still at $7.25/hr.last year. How to compete with that?). I want to keep doing the farmers market and the CSA and have to see what to do about wholesale. I will keep you posted. The CSA means so much to me , your commitment and positive feed back is the most fun part.
Cows are doing good. Yesterday I was serenaded while milking because Goldie Locks was in heat and called all the bulls in the area to attention. When I let her out to join Carol for the day she jumped Carol and Carol was all for it, meaning she was also in heat. I sent them outside to be crazy and when Carol jumped Goldie and was to heavy for her, Goldie just laid down, no harm, Carol with her nose in the snow. I am glad I had kept them inside the day before when it was all icy and slippery. In the evening there were happy snowy wet cows waiting for their hay, all calm and normal again.
 Glass art by Kira | Kira got accepted into Skidmore College with generous grants in early decision. We are soaking her up this last year. Currently she an I are listening to Harry Potter while puzzling 1000 piece puzzles or playing games for fun. She is also doing a lot of art. We are all happy to be done with the college search so early. Birdsfoot daughter Brigid was visiting for the week and it was so fun to have her around. She is finishing her master in marine toxicology in Florida and will be looking for work next summer. I have a few friends, homesteaders who are looking for people to use their land for farming or homesteading 50 and 150 acres. One is looking for people to built on the land and buy mortgage free over time while she wants to keep living in her off grid house for a while. If you are interested or know anyone, let me know. |
Cabbage: We have very large cabbages left. I have enough for this delivery and not for next, but they are twice the size and will do for both. I thought to give this cabbage recipe to get inspired:
Meatless Cabbage Rolls:
· 2 cups Rice; Uncooked
· 4 cups Water
· 1 med. Head White Cabbage
· 2 lg Onions; Use 3 If You Like Onions, Chopped
· 1/4 lb Butter; 1 Stick
· 1/2 cup Mushrooms
· 1 tbsp Salt and Pepper; To Taste
· 16 oz Canned Tomatoes
· 1 Bouillon Cube
· Tomato Juice Or Water As Needed
1. Combine the rice and water in a medium saucepan. Bring to a boil, stir gently, cover and cook for about 20 minutes. Cool in a large bowl.
2. Core the cabbage and place it in a large pot or Dutch oven half filled with water, cover, and bring to a boil. Cook about 2 minutes. As the outer leaves become translucent and soft, pry off and remove with a wooden spoon. Continue until the head is about 5 inches in diameter, remove and save for Cabbage Filling.
1. Trim the leaves by paring of the thick part of the rib.
2. In a large skillet, sauté the chopped onions in melted butter until lightly cooked. Add the onions and mushroom to the rice, stir gently but do NOT mash. Add salt and pepper to taste.
3. Line the bottom of a baking dish with the outer cabbage leaves. Place a large spoonful of the filling at the stem end of each leaf, fold over the sides and roll from the bottom to the top. Do NOT overstuff or the results will look like hand grenades. The rice will expand when baked.
4. Without crowding, arrange in neat layers in the baking dish, covering the last layer with a few cabbage leaves. Coarsely chop the tomatoes and pour over the rolls. Add the bouillon cube, cover, and bake in a preheated 325 Degree F. oven for about 2 hours.
5. Add tomato juice or water as needed, there should be 2 to 3 inches of liquid at the bottom. Baked rolls will keep hot for about 1 hour.
Yield: About 2 dozen. To freeze before baking, place the rolls on an oiled baking sheet and freeze until rigid, then store in heavy plastic bags. Serve with mushroom gravy.
If you have any good recipes to share or other feed back, please write.
· 2 cups Rice; Uncooked
· 4 cups Water
· 1 med. Head White Cabbage
· 2 lg Onions; Use 3 If You Like Onions, Chopped
· 1/4 lb Butter; 1 Stick
· 1/2 cup Mushrooms
· 1 tbsp Salt and Pepper; To Taste
· 16 oz Canned Tomatoes
· 1 Bouillon Cube
· Tomato Juice Or Water As Needed
1. Combine the rice and water in a medium saucepan. Bring to a boil, stir gently, cover and cook for about 20 minutes. Cool in a large bowl.
2. Core the cabbage and place it in a large pot or Dutch oven half filled with water, cover, and bring to a boil. Cook about 2 minutes. As the outer leaves become translucent and soft, pry off and remove with a wooden spoon. Continue until the head is about 5 inches in diameter, remove and save for Cabbage Filling.
1. Trim the leaves by paring of the thick part of the rib.
2. In a large skillet, sauté the chopped onions in melted butter until lightly cooked. Add the onions and mushroom to the rice, stir gently but do NOT mash. Add salt and pepper to taste.
3. Line the bottom of a baking dish with the outer cabbage leaves. Place a large spoonful of the filling at the stem end of each leaf, fold over the sides and roll from the bottom to the top. Do NOT overstuff or the results will look like hand grenades. The rice will expand when baked.
4. Without crowding, arrange in neat layers in the baking dish, covering the last layer with a few cabbage leaves. Coarsely chop the tomatoes and pour over the rolls. Add the bouillon cube, cover, and bake in a preheated 325 Degree F. oven for about 2 hours.
5. Add tomato juice or water as needed, there should be 2 to 3 inches of liquid at the bottom. Baked rolls will keep hot for about 1 hour.
Yield: About 2 dozen. To freeze before baking, place the rolls on an oiled baking sheet and freeze until rigid, then store in heavy plastic bags. Serve with mushroom gravy.
If you have any good recipes to share or other feed back, please write.
Have a wonderful new year and may your hopes, dreams and wishes come through! peace, Dulli
