Business Endeavors

Because it’s not like I don’t have enough to do, I am starting yet again another summer project.  I’ve been dabbling in canning over the past year and have found I really enjoy the process and I also really enjoy the end results.  I’ve also noticed that The Boy often has some produce that doesn’t sell at the market but won’t last long enough to go in people’s CSA boxes.  Therefore it seems only natural that I would expand upon this situation and get more into canning and even sell some of the products as a value-added endeavor.

Here in Wisconsin we have what is referred to as ‘The Pickle Bill’ which basically says that an individual is allowed to gross up to $5,000 dollars selling pickles, jams, jellies, salsas, and chutneys while making them in a home kitchen without an inspection.  There are other rules as well including where you can sell them (farmer’s markets, one time community events, NOT off farm directly to consumers which seems strange).  You also have to clearly state on each container and with a sign at the market that these were produced in a home kitchen that was not inspected.

So, what does this mean for me?  It means I’ve got a summer to can as many things as possible, keep some of it, sell most of it, and hopefully make enough money to fund a trip for The Boy and I this winter (or a new farm animal, I just can’t decide).  So I have bought, borrowed, and copied all kinds of canning books in order to fill my arsenal.  And I have to say, I am getting antsy.  We’ve had a cold, slow start to the season and everything is a few weeks behind.  I’ve been chomping at the bit for some asparagus and rhubarb to make into pickles and jelly.

So far the only thing I have canned and sold have been the curried carrot pickles featured above using a recipe from Canning For A New Generation by Liana Krissoff.  Overall I have enjoyed the book a lot, and there are so many gorgeous photos.  I wish there were more pickle recipes, however the ones she includes are really unique and delicious sounding.  (Note, not getting anything out of this review, just bought the book and thought I would pass the information along).  These curried carrot pickles are just the right combination of pickle-y, and gentle heat from the curry powder.  I have been eating them plain but they would be great in salads, pasta salads, or added to soups or stews right at the end.  I was lucky in the fact that our carrots over-wintered well and I could make these carrot pickles in April.

As I go along I will be sure to let you know which recipes worked and which didn’t, and keep you updated on everything I have made thus far.  Looking forward to a fun summer of baby goats and canning.

New Life

“Birth is the sudden opening of a window, through which you look out upon a stupendous prospect. For what has happened? A miracle. You have exchanged nothing for the possibility of everything.” -William MacNeile Dixon

I’ve been holding out on you all.  I’ve been keeping this little secret to myself for too long now, because I have been busy and elated and exhausted.  But now it’s time to talk about it.  The kids are here!

Sage gave birth to 2 healthy beautiful twins; one doeling and one buckling.  And they are absolutely perfect.  She did it all on her own.  The Boy had taken care of them in the morning, and then when he went to check on them again at lunch time there they both were, still wet and bleating for their first taste of colostrum.  I luckily was done with class when I heard the news, and rushed back to my apartment in order to drive over and see them.

They were, and still are, just indescribably wonderful.  They have perfect little velvet ears, and soft little hooves, big stocky joints, and teensy tiny noses.  I was blown away by how quickly they were able to stand, and bleat, and nurse.  The birth of any animal will never lose it’s wonder no matter how many times I see it coming.  But this was especially wonderful because these babies were mine.  It was my work, my sweat, my tears that helped Sage to bring these little creatures into the world.

We decided that we are not going to name any of the little boys, because they will inevitably head to market and I must try my very hardest to not get attached.  The girls, however, will be staying and therefore we get to name them.  That being said, I would like to introduce you all to Parsley.  She is the one with the dark top to her head and the more grey ears.

(Parsley, above!)

They are so incredibly different than any of the other livestock babies we have had on the farm thus far.  They aren’t mindless like the chicks (sorry chicks, but it’s true).  They aren’t little tough sausages who are terrified of humans like the piglets.  They are all legs and all snuggles.  I have spent more than a few happy afternoons so far just sitting in a lawnchair reading a book with 2 snoozing kids in my lap and it is pure heaven.  They are also quite the draw for any farm visitors.  Who wouldn’t love to hold a snuggly 3 day old goat in their arms for a few moments?  And they are more than happy to oblige.

For now, I am happy to bask in their innocence and let them fill up my soul with warm feelings as I finish up my last week of my second year of veterinary school.  Plenty more pictures to come, including Pumpkin’s kids when they arrive!

“Nolite te bastardes carborundorum”

“Don’t let the bastards grind you down”

That’s my current motto right now as I slog through the last month (month?!) of my second year of veterinary school.  I don’t really have an excuse or explanation for my absence except to say that the thought of posting was more exhausting than exciting to me after getting through week after week of pharmacology, clinical pathology, systemic pathology, toxicology, surgery, anesthesia, and more.  It was dark, and dreary, and I spent roughly 5 minutes outside (walking between the bus stop and home to study).  What was there to talk about? What was there to show?

But then slowly, almost imperceptibly, Spring has started to creep into my soul.  In between the cracks of my consciousness, I’ve started to see some light.  My impatient joy to share, learn, grow, plant, laugh, and breathe has started to wax more than it wanes.  Birds sing, and although I have much to do I can see the finish line of this semester.  Things are starting to come together slightly more often than they fall apart, and new life keeps coming in it’s furiously intentional way despite and almost in spite of my exams.

So what have I been doing?

My first charcuterie project has been completed.  Duck Breast Proscuitto was ridiculously easy and I learned a lot from the project.  It’s also delicious and has made an appearance in quite a few of my pasta dishes and as a snack with some good cheese and homemade pickles.

We’ve planted some seeds.  Well, mostly The Boy and his employees.  I’ve taken some pictures and sung to them about the sunshine and fresh air they’ll be getting to experience soon.

And we’ve had our first litter of piglets (this is probably the most exciting news of all).  Nothing gets you out of a rut like beautiful, perfect baby animals.  I’ve showered everyone I know with pictures and stories of their teeny noses and tiny hooves.  Seeing, and helping, bring these 3 little lives into the world has reminded me why I wanted to be a veterinarian in the first place. 

Of course we can’t forget to mention what started this blog in the first place.  The goats!  Two of them are most definitely pregnant (Pumpkin and Sage), and Spice is still a maybe.  They will be due at the end of the month and I have loved watching them get wider and their udders grow.

Everything will be okay, baby goats are on the way.

Sandwich’s First SnowFall

We had our first substantial snowfall of the year this past weekend, and I got to capture Sandwich’s reaction after I opened the door to the chicken coop.  Needless to say, she doesn’t seem pleased by the plethora of wet whiteness as she peers down at the ground.  Not that Sandwich is all that pleased about much lately.  She’s pretty content to sit there and titter at your every life choice.

My goal was to capture all the critters in their first snowfall…but… 2 pictures in and my camera died.  Oh well.  I have big updates on the mini-pigs, and on the big pigs as well!  And my ladies are off at the farm we got them from, hopefully getting busy with the buck.  We will get them back at the end of December in the hopes of some kids in April.  Fingers crossed!

A Best Dressed HousePet Competition

I entered my fabulous kitties into a radio contest to hopefully win an ANIMART giftcard.  Which means I could buy them plenty of food, litter, toys, and a new water fountain because the one they had broke.  It would be awesome if you guys could take the time to vote this week!  You have to register, but I haven’t gotten any emails from them and you can always use a junk email address like I do for this stuff.  You can vote once a day for this whole week, but any voting you can do will help!  (There is some seriously adorable competition out there)

CLICK HERE to vote for Shelby and Lilah!

What I’ve Been Eating

Since I don’t have a lot of time for food photo shoots (exams, ugh), I figured I would share some of the recipes I have been using the past couple of weeks to keep myself fed.  Some I left as is, and others I tweaked but they all turned out delicious:

Crispy Roasted Potatoes:  Made these not once, but twice this week they were so easy and delicious. First time I followed the directions EXACTLY and it was amazing.  Second time I substituted frozen basil in olive oil for the rosemary and it was good but not quite as good.

Venison Steak Diane: Used this to eat my venison tenderloin (story to follow) and it was also INCREDIBLE.  Seriously, this was the perfect way to eat venison.  Would probably be just as great with steak, and best of all it wasn’t difficult at all!  We didn’t have brandy so we used some apple wine, and onion instead of shallot.

More to come, hopefully this weekend we will be making venison sausage.  So we will see how that goes!

What I am Thankful For

 

I guess it wouldn’t be a proper thanksgiving without a cliched post about what I am thankful for.  Luckily, I have a lot of things to be thankful for so this makes for a substantial post.  It’s also really good to reflect on how many great things are going on in my life, even if I feel like it all gets swept aside when it comes to school.  So, without further chatter I give you my list of things I am thankful for:

• My cats letting me dress them up in Christmas sweaters in the hopes of making a bad-ass Christmas card
• A boyfriend that has been supportive, communicative, and fun
• Family that may drive me crazy, but is always there for me when I need them
• Deciding to get over my fears and try yoga.  Nothing has helped my stress, sore neck, and anxiety more
• Friends (and coworkers) that have gone along with me on adventures, and listened to my triumphs and tragedies
• Being in a professional school that will lead to a career I am going to love
• Good food; made, bought, and given away
• The goats, the piglets, the chickens and the whole farm
• Making a conscious effort to listen to my gut more, and stick by decisions I believe in despite what other people think

The Many Faces of Shelby and Lilah

It’s been a while since I’ve put up some pictures of my girls, so I present to you here some portraits.  Anyone who thinks animals don’t have personality haven’t spent much time with my cats.

Pensive, Thoughtful, or Possessed.

Devious, Scheming.

Mirthful, Gluttonous?

Frustrated, HUNGRY.

Share

 

This is a little bit late (a couple weeks, oops) but here is the last CSA share of the summer season.  We just barely, barely squeaked through with tomatoes because the frost held off.  Other highlights include the ever-present beets, potatoes, yacon, carrots, onions, and sweet potatoes.

One of my absolute favorite fall veggies is brussel sprouts.  I never really had them as a kid, but their reputation proceeded them.  I had heard they were stinky, and a really disgusting mushy texture.  And I am here to tell you people that when cooked correctly brussel sprouts are probably the most delicious thing on my plate recently.

The key here is to not overcook them.  Saute them in whatever vehicle you want depending on how healthy you want to be.  Olive oil, butter, and bacon fat are all excellent choices.  You can also roast them if you like the deeper flavor that comes with that.  I like both.  The great part about brussel sprouts is that you can really tailor them to your tastes for the day.

Some of my brussel sprout recipes I have tried or want to try are:

Garlic, Rosemary, and Lemon Brussel Sprouts with Potatoes (want to try)

Fried Brussel Sprouts with Honey and Sriracha (The Boy doesn’t like spicy, but I do)

Maple Glazed Brussel Sprouts with Bacon! (this will convert even the most diehard brussel hater)

Balsamic Roasted Brussel Sprouts (easy, go to recipe)

Celariac was also in the shares for the last week.  And this is definitely a veggie that I kind of shrug my shoulders at.  It’s just another root vegetable that I plan on mixing in with my mashed potatoes.

Anyone have any really amazing brussel sprout or celeriac recipes?  Please share!

Linking up to Wordless (Wordy) Wednesday: Tina’s WW, Create with Joy, Sarah Halstad, Project Alicia,  and Live and Love Out Loud

Zombie Apocalypse: You Want Me On Your Team

Here is an awesome article explaining why you want a veterinarian on your team when the Zombie Apocalypse.  Or really any other apocalyptic scenarios.  Lets face it, we have the kind of broad education that could really come in handy.  We are trained to solve a variety of different problems based on whatever limited information that we have.  Unlike doctors, we are often severely limited in our diagnostic testing available ($$).  Therefore we have to learn to be resourceful, and make educated “guesses.”

Not to mention we can help with your food supply, and deal with any injuries.  We also learn a lot about infectious diseases, their spread, and “herd health” mentality.  If it’s a large animal vet, we are used to working under all kinds of lousy conditions.

So when the zombies come, give me a call!