Garden Plan 2016

 

Here is a layout of my garden for 2016. With so much going on I don’t think I’m going to get a chance to till the secondary garden for my tall plants, but if I have time, I might try planting loofas in the back forty.

The tally for this year is as follows:

Asparagus
Basil
Beans:
Green and Speckled Bush Beans
Bee Balm
Blackberry Bush
Blueberry Bushes
(3)
Bok Choy
Broccoli
Brussel Sprouts
Carrots
Collards
Comfrey
Corn
Eggplant
Garlic
Grapes
(4)
Kale
Kholrabi
Lettuce
Mangels
Okra
Oregano
Peas:
Sugar Snap Peas, and whole peas
Peppers:
Serrano, Jalapeno, Sweet Banana, Bell, and Poblano
Potatoes
Pumpkins
Radish
Rosemary
Spinach
Squash:
Yellow, Zucchini, and Patty Pan, Spaghetti Squash
Strawberries
Sunflowers
Sweet Potatoes
Swiss Chard
Tomatoes:
Roma, Cherokee Purple, 2 different yellow tomatoes, and Better Boy
Thyme
Watermelon

Ordinarily I’d grow the corn and sunflowers in the secondary garden. This year I’ll plant a token bed for each in the main garden.

The graphic below is how my raised beds are set up. I have a large asparagus bed to the left of this, and several smaller beds for greens and lettuces situated around the chicken pen.

Garden Plan 2016, raised bed

I’d like to get a couple more blueberry and blackberry bushes. I also need to move my grapes, but I think it’s too late in the year to do that now

How does your garden grow? What are you planting this year? Do you have any reliable favorites to suggest? I’m trying a new green bean this year and some new lettuce varieties. (My lettuce is beautiful, but every year it’s bitter. Still trying to work that out.)

 

State of the Homestead

 

It’s been an up and down month on the homestead. On the up side, today is my birthday, which is always a good thing. I don’t plan to do any cooking today so I leave it to Greg to fill in the details. I plan to play a diva today. Ha!

spinachGarden: In Texas, spring comes early. We had an exceptionally mild winter with hardly a week of really cold weather. This year, spring actually arrived in February. I’ve been suckered into false springs before so I didn’t put any plants out except for the cooler weather greens like kale, spinach and Swiss chard.chickens and greens

I thought my comfrey had died out but they came back. I love plants that come back every year.

My big winners this year were the asparagus and carrots. This is the first year I successfully grew both. At first the asparagus only came in one a day, but now we’re getting a regular supply (6-10 spears a day), which is enough to freeze. It is without a doubt the BEST tasting asparagus we’ve ever eaten. It’s such a treat, especially considering how expensive (and tasteless) they are from the store.

carrotsGreg bugs me for carrots every year. Late last year I had a bare spot so I threw in a few seeds. If I had watered it more I think they would’ve been bigger, but for throw-away seeds, I thought they did great. I still have more carrots in the ground. I’m only pulling them out as we need them.

I’ve put out tomato, peas, and pepper plants, but I’ll wait a few more weeks before I start the sunflowers, okra, and soybeans. This year I also plan to plant a raised bed of veggies exclusively for the rabbits, goats, and chickens. Last year I fed them the extras from the our garden, but I thought I’d plant more turnips, beets, and greens especially with them in mind.

Goats: This is our one low point on the farm. Daisy, the younger of our two doedobbys was due to deliver soon after Pan. I felt the baby kicking and I knew it was a matter of days. But something went wrong and the baby died in the womb. Daisy didn’t seem herself one day, and the next she seemed worse.

Out of options, we took her to the vet and he gave her a heavy dose of antibiotic, pain reliever, and anti-inflammatory drugs. She didn’t improve. We dosed her again, but she was getting worse. I finally asked Greg to shoot her to put her out of her misery. We buried her in a nice deep grave so nothing could disturb her.

We’ve raised goats for three years now and this is the first time we’ve ever had a serious problem. These things happen. For years, we heard some awful horror stories from other goat herders. We had been lucky until now. RIP, Daisy and baby.

new chickensChickens: I had it in my mind to sell our existing flock of laying hens but I can’t justify selling hens who eat their unborn young. They had stopped for a while but now they’re doing it again. There are ways to stop them from pecking at their eggs, but I’m lazy and don’t want to go through the trouble. So now, the girls are going in the pot in the next few weeks.

I do have a small flock of new layers in another pen. They’ll keep us in eggs until I hatch the new batch for next year.

Rabbits: I kept back one buck from the last litter that Belle had so he could be a future mate. The white doe will go in the freezer, but I hope to sell the original buck because he’s quite friendly. I think he’d make a good pet.

It’s funny. In December of 2015 I had these big plans on how I would make a little side income from the animals. The goats would give me the usual twins to sell later in the year. The chickens would lay enough eggs for me to incubate and sell chicks, and the rabbits would give me enough bunnies to sell and put in the freezer. (I make the most money with the least labor from incubating chicks, so I was really looking forward to this.)

None of it came to pass. Pan gave me a little buckling but that was it. (He’s doing great, by the way.) Daisy and her baby died. My chickens act like idiot zombies and eat their unborn. The rabbits have never been good mates for one another and they refuse to breed without assistance. I need to either get a bigger male or another blue New Zealand.

If you couldn’t already tell, I’m not used to having problems with my animals. Sometimes the puzzle pieces don’t fit and you have to start over. I think this is where I am now.

I’m hoping to find a piglet this year, but they are awfully pricey in my area. We’ll have to wait and see.

Dogs: I’m happy to report Nana and Iko are getting along famously. My only concern lately is sometimes I have to leave them for up to 18 hours when I travel. I generally feed my dogs twice a day. The first meal is always cooked food, but dinner is dry kibble. When we travel they refuse to eat. I feed them before I go, but they refuse to eat anything else until we return.

It’s not a big deal but I worry because I’d like to go on vacation at some point. I hope they won’t go on a hunger strike if we leave them at a kennel. I had a dog do this to me once before. Luckily, I have a wonderful friend, (thank you again, Mel) who hand-fed my nervous pup at the kennel until I returned home.

Moi: As it’s my birthday, I get to be queen for the day, but I might have to take a rain check since we have a million errands to run today. I’ll be happy if the next four weeks go smoothly, then I’ll be able to breathe again.

For my birthday, I’d like to visit another bookstore but we’ve already hit the nearby ones. I’m looking for a cookbook for my electric pressure cooker. More about this handy machine later. Best thing I’ve bought in years!

I also want a birthday cake, but it’s unlikely I’ll get one unless I bake it myself.

I think I’ve neglected some friends on Facebook or their blogs. I’ve tried to keep up but there are days when I don’t even have time to look at my computer. I’ll be back to a more normal schedule by the end of April. Bear with me. Great things are happening, but not without a lot of stress and hair-pulling.

 

 

 

This Week’s Menu, March 27, 2016

Modern studio background, sepia look

Menu for the week of March 27, 2016

Sunday ~ Happy Easter!
Breakfast: Pancakes
Lunch:  We’ll probably skip lunch and have an early dinner
Dinner:  Rib roast, asparagus, sauteed carrots, and spinach salad

Monday ~ Maria’s birthday!
Breakfast:  Croissants
Lunch:  Roast beef sandwiches
Dinner:  Big dinner salad with grilled shrimp

Tuesday
Breakfast:  Pancakes (from Sunday)
Lunch:  Lentil soup
Dinner: Rib roast leftovers

Wednesday
Breakfast: Breakfast tacos
Lunch: Ravioli
Dinner: Meatloaf

Thursday
Breakfast: Orange danish (I made two batches weeks ago and froze them.)
Lunch: Polish on a bun
Dinner:  Gyros

Friday
Breakfast:  Orange danish leftovers
Lunch:  Corndogs
Dinner:  Meatloaf leftovers

Saturday
Breakfast:  Breakfast out (We almost always have breakfast out if we’re out hunting garage sales.)
Lunch:  Sushi
Dinner: Pizza night

 

It’s a holiday weekend. I offered to make lamb for Easter, but when Greg saw the rib roast at the grocer’s he asked for that instead. It’s fine by me. I’ll eat lamb, but it’s my least favorite meat. It tends to sit heavy on my stomach no matter how little of it I eat. Does anyone else feel that way about lamb or is it just me?

It’s a double holiday for me because Monday is my birthday. Traditionally, I rarely cook on my birthday so I made that day’s menu easy for any husband to make. Besides, he can always take me out for dinner.

It’s another week of running around like crazy people. Three more weeks like this and then I can relax for a little while.

 

Dusty Rides Again: Static Dusters Work

 

I mentioned the other day that dusting was the bane of my chore list, so I did some sleuthing on the best way to dust. This video shows how to dust using stuff I already had around the house.

In my last post, Jenny Schwartz recommended a static duster. I replied that I thought they were gimmicks. Then it struck me that I actually bought one once. I had forgotten all about it! I stopped using it thinking it didn’t work.

But guess what? I was doing it wrong!

I admit it. I was wrong. (Greg never hears me say this often enough.) The trick to a static duster is that you have to charge it by cupping your hand around the duster and running your hand up and down. This recharges the static electricity so it picks up dust bunnies and dust.

Thanks, Jenny, for making me take a second look at static dusters. I figured if it worked for you, there must be something to it, so I did some research on why and how they work. It might’ve even said to recharge the bristles on the package instructions but who reads instructions for a duster?

Yes, I was wrong. (That should hold Greg for a while.)

 

Spring Cleaning Woes

 

Uncluttering your life must be this year’s catchphrase. I seem to read it everywhere.

I’ll admit it’s high on my list of priorities this year. We plan another massive garage sale in April. I hope it’ll be as successful as last year’s. I’ll be pricing stuff to go! Whatever doesn’t sell is going straight to Goodwill.

We’ve been clearing out the last vestiges of ‘stuff and nonsense’ from the other house. After this week, there should be nothing left at the old homestead.

I’m not a neat freak but I like things in their proper place. Nothing grates on my nerves more than having to look for something that has ‘disappeared’. I have some serious decluttering ahead of me though. I’m just waiting until everything is in one place before I start sorting between keep, donate, and sell.

If it were left to me, most of it would be gone, but I have a husband, therefore I have a giant stumbling block to decluttering. Greg won’t let anything go without a fight, but the other day he was actually good about meeting me halfway. These bouts don’t last long so I take advantage of it when it occurs.

I like to clean room by room. For example, if I organize the pantry, I take EVERYTHING out and start with a clean slate. I find it’s easier for me to declutter if I get to choose whether something goes back in the room or not.

How about you? Are you a collector, or do you declutter as you go? Do you have to be motivated before you do any deep cleaning? Any suggestions on how to decide when to let something go?

I’m trying to convince Greg to get rid of some of his unworn clothes. His stash is slowly taking over my side of the closet and I keep putting up barriers to keep his stuff on his side. I, on the other hand, have so few clothes I’ve actually been forced to buy a few new things.

muddy nana, sm

Muddy, and proud of it.

I might be a mule, but I’m no clothes horse.

Do you spring clean? What do you like to attack first?

Oh, and if anyone has any advice on how to reduce dust, please let me know.

With dogs, dust and fur are my biggest household demons. I don’t mind dusting, but it’s getting out of hand. There’s got to be a more efficient way.

Nana does not make my life any easier. I swear she was snickering at me when I took this picture.

PS  I’m in and out today, but I’ll reply to all comments before the day is out.

 

 

Cheap Tricks: Amazon Price Drop Guarantee

 

Cheap Tricks, Amazon refund

 

I’ve done this recently with a power inverter we bought for Greg’s solar array. It was the most expensive piece of equipment we bought for the solar panels, and it was something we watched for a long time before we bought it. On a hunch, I loaded it back to my Wish List. Sure enough, it went down by $30 three weeks later.

I politely inquired at Amazon about the price drop and they gladly credited my account. The service rep did warn me though that if the price dropped again, I could only ask for a refund once.

It pays to keep track of purchases, especially the more expensive ones where the money could be significant.

Have you ever asked Amazon to refund the difference? Did you have a similar experience to mine?

 

This Week’s Menu, March 20, 2016

 

Modern studio background, sepia look

Menu for the week of March 20, 2016

Sunday
Breakfast: Toast and juice
Lunch:  Salad
Dinner:  Cheeseburgers

Monday
Breakfast:  Fried eggs
Lunch:  Pasta salad
Dinner: Ribeye steak and baked potato

Tuesday
Breakfast:  Cheese quesadillas
Lunch:  Polish sausage on a bun
Dinner: Steak salad (using leftover steak from the night before)

Wednesday
Breakfast: Breakfast tacos
Lunch: Mushroom soup
Dinner: Lasagna (from our pre-made frozen dinners)

Thursday
Breakfast: Poached eggs and bacon
Lunch: Tuna fish sandwiches
Dinner:  Shrimp lo mein

Friday
Breakfast:  Cheese and spinach omelette
Lunch:  Eggrolls
Dinner:  Taco night

Saturday
Breakfast:  Breakfast out (We almost always have breakfast out if we’re out hunting garage sales.)
Lunch:  Corndogs
Dinner: Meatball hoagies

You might’ve noticed there’s nothing complicated about this week’s menu. That’s because we have a million things to do. Off the top of my head, there’s the garden, taxes, a major renovation on Greg’s workshop, and getting ready for another garage sale in April. There are other big things on the horizon too, but I’ll tell you about them once I can breathe again.

Thankfully, many of these meals have already been prepared by us on one of our past batch-cooking binges, so all I have to do is pull them out.

Is there any special dish you make for busy nights? I’m always looking for more suggestions.

Homemade Pancakes with an Extra Tip

pancakes

I try to make pancakes from scratch once a week. It’s enough for two sittings so that takes care of breakfast later in the week too.

It might sound vain but I like my pancakes better than the ones from any pancake house. They’re light and full of flavor.

I add a half tablespoon more sugar than most recipes, but only because I like to eat them with little or no syrup.

The one thing I’ve changed recently is the way I combine the ingredients. I used to add the wet ingredients to the dry, but I’ve discovered that if you mix the dry to the wet, they come out lighter without any extra ingredients or beating.

We rarely keep whole milk in the house since we don’t drink milk, but whole milk in the batter will make a better tasting pancake than the dry milk I normally use. Recently, our local Aldi put milk at a giveaway price. I saw people carting off 8-10 gallons in each buggy. We picked up one gallon since we needed it for a recipe that day, but we froze the rest in 1/2 cup increments.

Here is the recipe I use. I hope you’ll try it and let me know how it works out for you.

Homemade Pancakes

2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 1/2 tablespoons sugar
2 eggs
2 cups milk
1/3 cup oil

Beat eggs, add milk, stir in oil in large bowl. Mix well. In a separate bowl combine flour, baking powder, salt, and sugar.  Add dry ingredients to wet and beat until smooth.

What’s your favorite breakfast?

 

This Week’s Menu, March 13, 2016

 

Modern studio background, sepia look

Menu for the week of March 13, 2016

Sunday
Breakfast: Pancakes made from scratch
Lunch:  Grilled cheese sandwiches with sauteed spinach and green onions
Dinner:  Salmon with asparagus

Monday
Breakfast:  Pancakes (leftovers)
Lunch:  Bean soup
Dinner: BBQ pulled pork sandwiches (using pork roast made in the pressure cooker)

Tuesday
Breakfast:  Steak and eggs (leftover steak)
Lunch:  BLT
Dinner: Pork fajitas with fresh pico de gallo and guacamole

Wednesday
Breakfast: Breakfast tacos
Lunch: Soup
Dinner: Shrimp with orzo

Thursday
Breakfast: Leftover shredded pork and eggs
Lunch: Tuna salad sandwiches
Dinner:  Baked chicken with oven fries

Friday
Breakfast:  Poached eggs
Lunch:  Eggrolls
Dinner:  Enchiladas with spinach salad and homemade vinagrette dressing

Saturday
Breakfast:  Breakfast out (We almost always have breakfast out if we’re out hunting garage sales.)
Lunch:  Cheeseburgers
Dinner: Spaghetti with homemade meat sauce

 

Cheap Trick: Amazon Wish List

Cheap Tricks, wish list

In the example below, Halo 5 was $49.99 when I started tracking it on December 26. The lowest price I had found until now had been $33.64. I put that price in the Comments section to remind me. The day I scheduled this post it came down to $31.98. Will this be the lowest price? It might dip down another dollar or two but this is as low as I’ve seen it in three months so I’m relatively sure this is a good price.

Personally, this is $32 too much for me, but it isn’t my toy, so I must be magnanimous. You’re welcome, Greg.

wish list sample

Turn a Wine Rack into a Towel Caddy

 

The bathroom off the hallway is what I call the mudroom. It’s where I wash dogs, me, and any assorted beasts that come in for a short time. It’s also the smallest bathroom in our home which means there isn’t a lot of room for extras. There’s one wall cabinet to hold all my towels and essentials, and that’s it.

To say the least I go through a lot of towels wtowel caddy1hen I wash dogs, or when wet dogs come in after a hard rain. I needed more towel space without taking up any more of my valuable cabinet space.

One day I spied this at a garage sale for a dollar. It’s a heavy metal wine rack, compact and sturdy. That’s when I got the idea for my new towel caddy.

This sits near the base of my pedestal sink, away from traffic but still easily accessible before wet dogs can make a beeline to my nice, soft cloth couch.

 

The towels are neatly rolled up so you can’t tell by looking at towel caddy2them that they’re just cheap rags I keep just for mud duty.  Plus it’s much easier to pull one out of the ‘wine rack’ than snatching it from the cabinet. For some reason when they’re neatly folded in the cabinet, I can’t grab one without it grabbing all the towels beneath it.

 

What do you think? Would it work for you? Have you ever used something for something other than it’s original use?

 

 

It Pays to be Prepared

 

I’d been sick all last week, so it’s a comfort that most of my posts were already prepared but some things had to change–like last week’s menu. Most lunches were soup since I had a sore throat and Greg was in charge of meals. Dinner was whatever he could muster or something I already had pre-made and could be taken out of the freezer.

The plague took me by surprise. I hadn’t felt well the Sunday before. Nothing terrible, but I felt off my game. Monday the sore throat came. Soon after I was on my back for the rest of the week.

I feel better today but I regret all the things that didn’t get done. Today was supposed to be a post about Canton Trade Days, but I was too sick to go. (Next month, I hope.) I’m behind in planting and moving dirt to the new raised bed garden boxes. I knew if I attempted anything that strenuous it would result in immediate death. Thankfully cooler heads prevailed.

It’s going to rain almost all week so I guess it’ll put me even further behind, but it can’t be helped. Maria must wait her turn.

baby boy, 2016

All knobby knees

The big news this week is that we have a new baby!

Pan (short for Pandora) delivered one little boy. I missed it! I’m usually aware of when birth is imminent but I’ve spent so little time outside since I’d been sick. Mom and son look good, but she’s still huge. I’ll be keeping a close eye on her to make sure she’s okay. I wish I could’ve been present for the birth just to make sure everything was normal.

This post is about being prepared though. It certainly saved my bacon last week when I was too sick to follow my usual routine.

For the blog: I’m maintaining an editorial calendar for blogging this year. My goal is to have a fair division of topics between saving money, food, and homesteading posts. I’ve kept an open document listing blog topics before but this is the first time I’ve paired them with actual dates. With posts either planned or already written it made me feel better knowing I could rest and recuperate without worrying about writing a post.

an hour old

We think he’s no more than an hour old in this photo.

The only post that had to change was this one since I couldn’t travel to Canton to do my report.

Menu planning: Even though menu planning is new for me, it’s been so useful. We don’t argue about meal choices anymore. Last week, instead of the Vietnamese noodle bowl, Greg substituted macaroni and cheese. I had lost my sense of smell during the week so there was no point in making a meal with a complicated flavor palette for someone who couldn’t taste it.

My loss of smell came in handy too. Yesterday when we went out to feed animals, Greg said he smelled skunk nearby. I smelled nothing–but I did keep my eyes open just in case he was still around.

Freezer meals: A lifesaver! With a few hours investment we can make a dozen batch meals to freeze. I take them out on days when I know I’ll be too busy to cook. It never occurred to me how useful they’d be if you got sick too.

The goats: I keep a bucket of medical supplies in case any of our critters need first aid. While I’m usually the nurse for man and beasts, I can see now I should label stuff better in case Greg has to do it in my stead.

Even though I usually prepare to make me more efficient, it was a nice bonus to have everything in place so I could cough and sneeze in peace instead of worrying about animals, husbands, or readers.

How about you? Is there anything you prepare in advance? Lunches? Blog posts? Kids?

 

 

This Week’s Menu, March 6, 2016

Modern studio background, sepia look

Menu for the week of March 6, 2016

Sunday
Breakfast: Leftover muffins–or whatever Greg can fix for himself
Lunch:  Soup and grilled cheese sandwich
Dinner:  Salmon with asparagus straight from the garden

Monday
Breakfast:  French toast
Lunch:  Corndogs
Dinner: Steak gyros

Tuesday
Breakfast:  Omelette with diced asparagus.
Lunch:  BLT
Dinner: Mongolian beef with sticky white rice (with leftover steak)

Wednesday
Breakfast: Breakfast tacos
Lunch: Bean Soup (trying out my new pressure cooker!)
Dinner: Shrimp curry and rice

Thursday
Breakfast: Cheese quesadillas and eggs
Lunch: Hummus and naan bread
Dinner:  Nacho plate with guacamole

Friday
Breakfast:  Eggs with sausage
Lunch:  Leftover nacho plate
Dinner:  Lasagna (pre-made from our binge night of making freezer meals)

Saturday
Breakfast:  Breakfast out (We almost always have breakfast out if we’re out hunting garage sales.)
Lunch:  Cheeseburgers
Dinner: Fried rabbit with stir-fried cabbage

Bread Dipping Spice Blend

 

Italian seasoning w oil

If you’ve been to Carrabba’s Restaurant you’ve undoubtedly tried their fresh, warm Italian bread and an oil dipping sauce. We couldn’t wait to try it at home and this is what Greg makes up.

•  1/8 teaspoon oregano
•  1/8 teaspoon basil
•  1/8 teaspoon rosemary
•  Kosher salt to taste
•  Fresh cracked pepper
•  Dash of red pepper flakes
•  1 large clove of garlic (crushed)
•  Extra virgin olive oil

Mix together your dry spices. Add crushed garlic to the dry spices. Place on small saucer. Pour olive oil over mixture.

Greg's bread

Greg made this bread the other day and I fell in love all over again.


Dip with your favorite hot crusty bread. You can add, subtract, or replace ingredients as you like. We’re a little more liberal with the oregano and garlic.

It’s the perfect way to start a meal, or have it as a meal alone. 

You can make this blend in advance and store it in a leftover spice jar.

 

 

 

 

Make Your Own Pour-Spout Jar

 

I like coffeemate jarusing containers with spouts. It makes it easier to measure things like sugar and fine powders. So when Greg uses up his Coffeemate creamer or I finish a carton of salt, I snap them up for other uses.

The Coffeemate container can be used as is. Not only is it a nice sized container but the spout is slim and easy to pour.

Sadly, we don’t use enough creamer to get enough of these so I recycle spent salt cartons with their handy-dandy pour spouts that can be refitted into mason jars.

Here are the supplies you’ll need:
• scissors
• pencil
• empty salt carton with spout
• canning ring
• mason jar

 

  1. Cut the top off a spent carton of salt–the ones with the pour spout.
  1. Carefully trace the outside of the canning ring over the original pour top.
  1. Cut your newly sized pour spout out of the old one.
  1. Snap into the inside of the canning ring. (You might have to trim it to make sure it’s snug but not crushed in there.)
  1. Fill jar with sugar, salt, soap, or anything else you need to pour in abundance.
  1. Screw on lid.

These jars are handy for all sorts of things.

Don’t forget to save your shaker jars too when you use up your seasonings. They’re great for when you want to make up your own combination of seasonings. On Friday, I’ll post Greg’s favorite spice blend for bread dipping.