Turkey Surprise

Another catch-up post which should bring us to mid July.
The drought continues... enough said about that. It is becoming a real problem.

Linseed field casts a blue shimmer as if reflecting the constant blue skies

The field next to us is almost always wheat. When it's not it's rape. The field behind us is almost always sugar beet. But this year we have something different, presumably because of the poor sowing conditions early in the year. Instead we have maize in the back field, as opposed to sweetcorn. This is a biofuel crop - astonishing that some of Britain's most fertile land is used to feed our energy consumption rather than our bellies. This change of land use did mean that we had two pairs of lapwings which I presume attempted to nest. I think the crows got them though.
And in the field next to us we have a delightful blue see of linseed. It is certainly attracting the cabbage whites at the moment.

In the veg plot, I have harvested the garlic and should really do the same with the shallots and onions. All these crops tried to bolt this year, unsurprisingly.

The broad beans are processed, mostly blanched and frozen and their place will be taken by Purple Sprouting Broccoli plants just as soon as it rains and I can dig even the tiniest holes in the soil. I almost missed the calabrese but caught it just before the buds opened. This freezes really well so I grow the crop to mature in two groups rather than over a long period.

Blanching Calabrese

Raspberries and Blackcurrants went mad this year. We are picking bags and bags of them. Every available space has now gone in the freezers.
When this happens Sue hunts through for last year's produce and digs it from the bottom of the freezers for wine and jam making.
She has just set a blackcurrant wine going and we were excited to be informed that raspberries make just about the best country wine going.



I always reserve one or two veg beds for bee crops as well as letting some parsnips go over to flower in their second year. These are a wonderful magnet for hoverflies.
This year I planted a cornfield mix with added barley and wheat. It hasn't quite turned out as I expected, for the whole patch filled with phacelia and borage. I am not sure whether this was residual seed in the soil or whether it was in the cornfield mix.
Anyhow the proper cornfield flowers are coming through underneath now and the whole is a blaze of colour and buzzing with bees.


The Pekin ducks we bought as 10 day olds are growing at stratospheric rates. Now big enough to be safe from crows, we let them out a couple of days back and herded them into the veg plot. The pond in there has dropped right down and is rather green, so I put the hose on to top it up. I didn't expect them all to just go diving right on in, but by the time I returned from the tap they were having a whale of a time. They were looking a bit green though!
We put some tyres and old planks in, for ducks are quite capable of getting waterlogged and drowning if there is no easy way out.
Amazingly having a proper bath and a thorough preen instantly changed the ducklings into ducks. There yellow down was superseded by creamy white and they suddenly look all grown up.

The meat chickens we had are now gone - don't ask if you don't want to know! They reached their weight in a much shorter time than we had anticipated. They only got a stay of execution as we did not have finishers ration in. This is the non-medicated pellets they are fed for the last week or two as the growers pellets need to be withdrawn.

Chickens just hanging around waiting to be plucked.
(they are not alive).

'Processing' the chickens was a big job, spread over two mornings. Let's just say that Friday 13th was an ominous date for the last seven. It is made much quicker by wet-plucking. We dip the carcass into a giant pot of water at 160F for 45 seconds. This loosens the feathers just enough without meaning that the skin rips easily. It reduces plucking time from over 20 minutes to under 5. You don't get a perfectly neat finish, but nearly all of our chicken is joined anyway so that it more easily fits in the small spaces in the freezer.
This time I boiled up the chicken feet and made a jelly stock which I divided up to go in the freezer. A good stock makes all the difference to so many recipes and I begrudge paying for those little foil packs.

The other chickens, the ragtag bunch of old ladies which we sentimentally let live on to old age, they are laying no more than two eggs a day between them. It is always a lean time and the drought isn't helping. Here are two of them and a Muscovy duck sat tight in the nest boxes. Between these three they were sitting on a grand total of one egg!


Last weekend we went along to our Country Winemaking group, again part of the Smallholders Club. Tonight we were doing blind wine tasiting. Sue's contribution was some elderflower champagne.
Fortunately we still had some left, for earlier in the week one of the bottles had exploded with such ferocity that it smashed a hole in the side of the plastic bin we were keeping it in.


We returned from Wine group to a big surprise. Four baby turkeys wandering around with the others. I didn't think they were due for another week yet. We had planned on removing the older poults before this happened, but all seemed to be getting along ok so we left them.
The next morning, quite by chance, I got a message from somebody in need of two newborn turkeys as her hen had accidentally destroyed all the eggs she had been sitting on. This was fine by me, for we are going to have excess turkeys this year and some need to be sold anyway.
Getting them out from under mum was a bit of a challenge but the mission was successfully achieved late evening so that the chicks could be put under their new mum in the dark. I have just received news that mum has accepted them and both are doing well.

So that brings us up to mid July. Just a week to go until schools break up for the summer. I'd like to think that will be the cue for endless downpours, but I somehow doubt it. This drought feels like it's in for the long haul.

Cheese and Wine Anyone?

As if we don't have enough to do, what with working, running a smallholding, birding, and running the Smallholders Club, I have set a new target for Sue and I - to hold a cheese and wine party next year.

Now that would actually be quite a challenge for me anyway, but there is a twist... it will be cheese and wine made by our very own hands.

Sue has taken a few tentative steps with the cheese and I have decided that my mangolds, parsnips, carrots, redcurrants, strawberries, gooseberries and apples are going to contribute to a general state of inebriation. These wines are known as country wines.

I have read one book. It was originally written before I was born and yet everybody reckons it is still the best one. First Steps In Winemaking by CJJ Berry. Personally, I reckon it could do with updating. Anyhow, I have been reading and planning and reading and planning but it doesn't all quite make sense. Really I need to just get on and have a go.

As luck would have it, the Cambridgeshire Self-Sufficiency Group had a speaker on Thursday evening on the subject of brewing. I was keen to get along to the meeting, despite the threat of snow drifting across the roads. Unfortunately Sue would have to drive as my car was stubbornly refusing to start with temperatures below zero for days on end.
In the end the talk was a very general one as it covered a lot of different areas in a short time. We did have a nice time though.

I also found out that home brew beer, even from a kit, runs in at just 57p a pint. I'm not tempted to get into mixing my own hops and barley and malt and whatever, but now that I will have the equipment for the winemaking I see no harm in using it for the occasional 40 pints of beer!

Arthur is still not completely better and Boris has now caught the same bug. So I have been staying at home to look after them and to keep an eye on all the livestock in the snow. It's not been possible to do any work on the land though, so I've been internet shopping!
As a result, there is now a plethora of country winemaking homebrew equipment and ingredients winging it's way to the farm.
The first batch should be on the go by the end of the week.

Update:
The dogs are both on the mend and enjoying their new diet of rice and chicken. We even managed to get them both out along the river before the snow disappeared.

News From Nowhere

I find the seasonal cycle reassuring. Like the sun coming up, there is a certain security knowing that winter will come again and spring will follow it. Each season holds its own wonders and challenges. Without them things would get monotonous. And as a smallholder, each time they come around I get another chance to try and improve on last year. Unfortunately I grow a year older too!

But this cycle doesn't make blogging easy! How do you write about your potato harvest for the fifth time in five years without getting repetitious? I find pulling potatoes from the ground just as amazing, every time I do it, but it's hard to get enthused about writing about it again. I guess I could always hope that no-one except me remembers the post from a year ago. For this reason, I don't always post about everything I do.

One thing which I do look forward to are the cider club days which Roger runs. The spring meeting fell through due to a last minute lack of apples, so it is now a full year since our last flow of apple juice. I don't see the group in between times, but I enjoy their company. They are a group of thinkers.

This last Saturday we gathered again under ominous skies.
The weather held for us, just, and as we chopped and scratted, pulverised, liquidised and pressed, it put me in mind of a book by William Morris, News From Nowhere, a utopian and nostalgic image of times gone by. (Alternative Title: An Epoch of Rest, Being Some Chapters From A Utopian Romance). It is one of the very, very few books to which I periodically return. In particular it reminded me of the community effort to gather in the hay. These days one man comes along with a massive combine harvester and creates a dust storm. Then, a couple of days later, someone else chugs up and down the field and the hay magically pops out the back in its shiny black plastic roll. It is called haylage these days. But in the past people came together. Undoubtedly it was hard work only made possible by a community effort, but it helped bond the community in a way which has now disappeared.

Anyway, back to the cider making. The beauty of the autumn cider day is that the apples are freshly picked. This year Roger had secured a new supply of mixed apples. Such a mix makes for the best juice and the best cider. He had also surprised us by procuring several boxes of mandarins.

These went straight into the shredder, peel and all and it wasn't long before the juice was flowing.

It tastes absolutely delicious as is, but we have put a good quantity away for when Sue gets time to turn it into wine. Now that's something we don't make every year.

The apple juice turned out equally delicious. We've now got three demijohns naturally fermenting. It won't be long before the bubbles start and the airlock valves start making mysterious noises in the kitchen. There's a demijohn unsealed too. This will turn itself into cider vinegar.

As for those changing seasons, we had the fire on last night. It was dark well before 8. And this morning I watched the swallows streaming across the fields. They are not 'our' swallows, for there are hundreds of them, occasionally accompanied by a handful of house martins. These have not yet chosen to adopt our farm as their summer home, so I see them only very rarely on such days when an exodus is in full swing.

I, on the other hand, will spend much of the winter snuggled up in front of my cosy fire with a glass of cider, or even mandarin wine.

And I'll be thinking of my friends. Thank you Roger.

Courgette wine - mark II

Sunday 7th October 2012
Two hours after getting home from Ireland.

Monday 8th October 2012

Tuesday 9th October 2012

Wednesday 10th October 2012
Cold air arrives

Autumn is now most definitely in the air, for today a notable chill arrived and the wind had a bite to it. It's probably really a sign that we are into the middle of Autumn, but I don't want to think about what that means - the ushering in of winter. Actually, winter is a beautiful time of year and we tend to hunker down and snuggle up in front of the fire. It's a time to reflect, to look forward and begin to put plans in action.

Anyway, with the change in seasons the courgettes have finally stopped showering us with their wonderful fruits, but it was very welcome while it lasted and we've got plenty preserved in the form of relishes, frozen griddled slices, fritters, bhajis and soups.
If you remember, we even stooped to trying to make courgette wine with 32lbs of courgettes which came out of the garden in a single day!

Well, that effort went disastrously wrong. Sue used a recipe off the internet which contained no yeast. We're pretty new to brewing our own alcolholic (ed. alcoholic, and no, I've not been at it already!) beverages, so presumed the yeast would come naturally, as it does when we make our cider. There were even questions on the website, unanswered, asking if there was really supposed to be no yeast.
Well, I think I can give the answer...that recipe needed yeast, for all we ended up with was a bucketful of mouldy, cabbagey water.

So, unperturbed, Sue used some of the last overgrown courgettes to have another go, this time following a different recipe (sorry, I don't know where she found it) which did include yeast. And this time, hallelujah, frothy yeast action!
 
I'm still holding judgement on the result and we have to wait a year to find out, but at least it looks more promising.

Next up, pumpkins!!!

Courgette wine it will have to be then!

Sue with a couple of oversize courgettes

 



Tuesday 18th September 2012

 

Wednesday 19th September 2012












Yesterday evening we went into the Lincolnshire Wolds to pick up 19 demijohns. That should tide us through for a while. At 4lbs of courgettes for 1 gallon of wine, the 32lbs that I picked today should use about 8 demijohns!

 

Yes, that's right. 32 lbs! To Sue's delight I presented her with another three baskets of courgettes in their various shapes and colours. Some ridiculously overgrown as a couple of downpours recently have brought on a fresh spate of logarhithmic growth!

The varieties of courgette which I have grown this year came from the Mr Fothergill's Courgettes and Summer Squashes Collection.

Black Beauty, Grisette de Provence, Di Nizza, Patty Pan, Golden Zucchini and Yellow Scallop.

The most prolific have been the Grisette de Provence, though they tend to grow fat and quickly reach a large size. However, the flesh stays firm and it's easy enough to scoop out the middle so that, even overgrown, they are great for stuffing like marrows. They've a good taste too. Similar are the Di Nizzas. A couple of these have attained the size of a medium pumpkin! The Black Beauties have cropped more modestly, but they are a very good looking courgette (though mine are not so dark, having a pleasing dappled, striped appearance.) The Golden Zucchinis (a pretty generic name for yellow courgettes) cropped very heavily early on and have a good, sweet taste along with a firm texture and a crunch to them. They are still cropping, but much more slowly now. Finally the Patty Pans have just started to produce fruits. They took me a bit by surprise so a few have reached the size of mini flying saucers! We'll see what the flesh is like in due course.

 

Some of the smaller pumpkins are ready now too. Fortunately these can stay on the plant much longer, as they just reach their full size then slowly ripen. But today I decided to pick a few of the dozens which are growing, just to see what they taste like and how ripe they are. Besides, they make a very colourful and exotic addition to the vegetable display in the Secret Shop.

 





Pumpkins and Squashes
are always fun to grow and harvest.



Ye secret shoppe.

 

The Potimarrons have grown and fruited profusely. They were the first to produce fruits and some have now ripened to a deep orangey red colour. They are a very convenient size for a meal for two and have a lovely, nutty taste.

The Jack-be-Little pumpkins were much slower to produce fruits, but each plant looks as if it will yield a hatful of fruits (and a big hat at that!).

 

Anyhow, back to that wine I was talking about. The recipe is at www.courgetterecipes.co.uk.



A modern kitchen, complete with laptop displaying recipe.

First, chop up lots of courgettes.

Then boil them in big pans.

Strain the juice into a very big bucket, along with other bits and pieces (see recipe)

As far as I remember, it stays about a week in the bucket then goes into demijohns, where it stays for about a year. By which time there will be plenty more courgettes to deal with!!