MINI FARMING

Today I searched the net for ideas to start a mini farm.

I learned a few things about sustainability.

I have 3.5 acres and only use about 1.5 and the rest is over grown with junk trees and briers.

I have decided to do some cleaning.

I will have to do some land . I will start this when it starts to cool off abit. I plan to mulch much of the clearing debre.

It will take a while to get this accomplished

HERE IS MY TO DO LIST....

1. I will have to clear about .5 acre of scrub trees and briers.

But in the end I will have a very good space for some fruit trees to go along with my grape and blackberries. I have already tried my hand at making blackberry wine.

Since I will be working on a shoestring, it will be a slow job. But I feel I can handle it.

This year I started new garden area plus my old area of 12 by 20 ft

2. I plan to add more this fall as well as getting this years beds ready for the coming spring.

3.I have a package of asparagus seeds to start now so to transplant this fall as well.

4.I built a chicken house for my 6 new chickens. I am in the process of aquiring some ducks locally that will be good bug catchers.

5.I have a large stand of bamboo that I think I can utilize.

6.I need to get some fruit baring shrubs, such as blueberry and raspberries to go along with the apple trees that I will plant next year.

I will add to my list later. I think this will be enough to keep me busy for 365 days...

Here is a recipe I plan to try from my own fig trees.

Fig Bars Adapted from “Baking Unplugged” by Nicole Rees

Crust & Streusel:

*Ingredients*

1 1/3 cups unsalted butter, melted and cooled to just warm

1 cups packed light brown sugar

2 large egg yolks

¾ teaspoon salt

3 cups all-purpose flour

Dough has been scored and is on its way to the fridge, before oven time. (Kim O'Donnel)

Method Line a 13x9-inch baking pan with foil (KOD: I used parchment paper), allowing ends to create an overhanging edge for easy removal.

In a large bowl, stir together melted butter and ¾ cup of the brown sugar until just combined.

Stir in egg yolks and salt until smooth.

Stir in flour to make a stiff dough (KOD: but it will be buttery, which will help).

Total yield: a scant three cups.
Transfer about 2 cups of the dough to the prepared pan.

With your hands, press mixture evenly into the bottom of the pan.

Prick dough all over with a fork.

Refrigerate for 30 minutes (or freeze 5-7 minutes) until dough is firm.
Meanwhile, make the fig filling.

*Fig Filling: Ingredients*

2 cups dried Mission figs, finely chopped

1 cup orange juice

½ teaspoon grated orange zest (equivalent of one orange)

¼ cup honey

¼ cup packed light brown sugar

½ teaspoon ground cinnamon

2 tablespoons dark rum, Cognac or whiskey

*Method*

Combine all ingredients in a medium saucepan over high heat with enough water to cover.

Bring to a boil; reduce heat to medium-low.

Simmer mixture, covered, until tender (KOD: I found that the figs softened more quickly when uncovered), up to 30 minutes, adding more water as necessary.

When figs are soft, mash into a rough puree using a wooden spoon or potato masher.

Use immediately or refrigerate for up to two weeks.

If you do make mixture in advance, you may need to add a few tablespoons of lukewarm water to make mixture spreadable.

*For the streusel*

combine remaining ¼ cup brown sugar with reserved dough until crumbly.

Mixture should hold together when pressed but readily break into small crumbs. (KOD: this did not happen for me, but all ended well and streusel-y.)

Set aside.
When ready to bake:Preheat oven to 325 degrees.

Bake crust for 20 minutes, until crust begins to set but is not brown at all on the edges (center will not be firm yet).

Remove from oven and increase oven temperature to 350 degrees. Spread fig filling evenly over hot crust.

Crumble streusel over filling.
Bake near top of oven, 20-25 minutes, until streusel is golden and set. Allow pan to cool, 1-2 hours.

When bottom of pan is cool, carefully lift from pan using overhang and transfer to a cutting board. Slip lining away from bars by lifting with a metal spatula.

Cut into 2-inch squares.

Doesn't that sound delicious!

We go to town, eat a light supper, try to find a good spot, get out the chairs, eat ice cream and wait on the fireworks.



Since we are usually in the most radical ride around we get a lot of attention in hubbies newest creation.



When my son was very small my husband had a motorcycle with a side car. He put in seat belts for my son. We put him in the car seat belted him in. I got on the back and off we went to town to watch the fireworks. Needless to say we got alot of attention that year.



This morning I went out to look at the garden to see what had changed since yesterday... Looks like a few more flower petals have fall. This is my banny rooster. He follows me around the yard when I am out.

I will load a current photo of my vegetable garden on my next visit.
I try as best I can to be organic in my garden practices. I mulch and add shredded newspaper as well as wheat straw to my garden. This year I tried something new. I made raised bed using the laz..y method.

Down the road here is a small family owned cabinetry shop and they have lots of sawdust. I called and was graciously given permission to get all I wanted of the old rotted black sawdust.
So I started with cardboard that a friend gave me. He works at a local big box plant and hardware store and can get me the really big size of cardboard. He also brought me several 'D' grade 2x4's used in shipping. I created 8 2ft x 8ft beds.

I started with the sawdust which had been burned so there was some wood ash in it as well. Next I added bought peat moss in a thin layer, shredded newspaper, sawdust, peat moss, fresh grass clippings and continued in fashion until the beds were 8 inches thick. As it rotted down I started planting some seedlings I had started in the cold frame.

We got way too much rain this spring so I had to replant a few things. But as things started to take off I added more shredded newspaper and covered it all with wheat straw. I have been getting beans, zucchini,eggplant,lettuce,radish,broccoli and cucumber as well as a few tomatoes.
I am using heirloom seeds this year so I am able to save for next years seeds. I have noticed a difference in the plant sizes.