The Start of Another 4H Year

   The month of August winds its way along our minds turn not only to school but also to 4H. We peruse patterns and idea books looking for ideas as project leaders start to make plans. Meetings will be starting soon..it's time to jump on board!
   We have been an active 4H family since our oldest farm girl was old enough to attend meetings (my younger ones started as Clover Kids). Over the many years of our participation many wonderful projects, parents, and leaders have crossed our paths enriching our lives along they way.
   If you are considering 4H for your family, the process and possibilities can be somewhat overwhelming. I admit, my first trip to the extension office left me with my head spinning..however, after sitting down with my kids, and the web sight that explained the projects and their objectives..we developed a plan.

Waiting for our turn to show our hard work.

   As we start to plan our 4H year, I ask my kids to list three to five project choices and what sparked their interest in the area. From here, each child looks over the project information, requirements, and meeting schedule.
   Now, I admit, some projects were not optional here in our home. Each child has been asked to give at least one year in projects that directly relate to our homestead, i.e, poultry, goats, home economics, and citizenship are a few. After a year, they have the option to continue it or move to their own area of interest.
   The fair..not all projects in 4H are part of the county fair, for example, Food & Nutrition has it's own competition, and Citizenship is based on the study of our local government. There are projects which are self directed like Sports Fishing or Small Engine Repair; a parent may purchase or check out the curriculum and work through it with the child.

Turkeys, turkeys, turkeys.

 
   Does it take time? Yes, but doesn't everything. Does it cost? Yes, but very little when compared to many extra curricular activities. Does it really make a difference? Absolutely, we have learned so much from the people that entered our lives over the many projects and activities participated in.

Shotgun team practice.

  
   The question is, will you be starting 4H this year?

End of the year..beginning of another.

A New Experience

   Our farmboy had taken up with shooting sports this year; a new experience for us. This weekend our county hosted a competitive shoot for the young shooters.

   Despite the heat and wind, we had a wonderful time watching the various shooting endeavors. Skeet, trap, five stand and sporting clays were all great opportunities for the youth to show their amazing skills.

   These guys are amazing and running a shooting event, well that is just plain hard work. Me, I think I will stick to sitting on the sidelines during this new experience.

Congratulations to all the shooters and a great big thank you to all the volunteers from this past weekend; you make the day wonderful!

From the Fair

Turkeys in trailers were unloaded.

Broilers were checked in.

Teens toured exhibits.

I tried to convince my husband we needed one of these.

Oh, those blue eyes; can't resist them.

Chuck wagon open fire cooking- yes, please!

Flip that bird farm boy!

That's blue ribbon quality right there.

The day ended with some broncs and bulls; excellent!

Another year behind us. Today we recover with clean up, tear down, and - naturally - talk of projects and plans for next year. After all, it's never to early to start planning, right?

It's That Time Again....

Trucks and trailers are loaded and ready. Teens are gussied up in their best western attire. The county fair is in town and we are ready to go.

Scaife Family Farm is sending best wishes and job well done to all competitors and supporters of this year's county fair.

Let's go have a safe and exciting day!!

Of Bullets & Books

   It happens once a week: shooting sports practice. This year our farm boy is participating in a county 4H shooting sports club; learning safety, respect, and proper handing of guns. As you can see, he is doing quite well..and ...enjoying it!

   My job, as shooter's mom, is to watch, encourage, and - of course - photograph/video tape every shot. This way he can review his performance, evaluate his form, and make better adjustments for next time. However, while other shooters are up to the stands.....

   I spend a little time with books. What can I say? There's a new book in by bag and I just can't wait to get to know every single page of it!

   Oh, the pages of peppers and pots; plans and plots. There are pepper identifications and growing tips; recipes both savory and sweet. Can you tell, I am loving this book!

   While the farm boy liked the book, he was not impressed that I chose to read it during the practice...because I missed one of his rounds. Maybe I leave the book reading for another time? Well, maybe.

A Whole Lot of Poultry Growing On

   Ha ha; well, I laughed. Anyway.. the brooders and pens are bursting at the seems today; old, new and in between are all growing along.

   The older gals are busy during the day scratching around the pastures and nestling in the boxes. This flock is going on their third year of production. Knowing that health and productivity are starting to decrease, we started a replacement flock at the beginning of the year.

   A fresh flock of laying hens are growing big and strong in their transition pen. Only a few months old, they chatter and scratch the days away with curiosity and enthusiasm. Next week we introduce them to grass and greens..won't they be excited?

   A small flock of turkeys still remain in the 'show pen'. Most of the flock have already found their way to the freezer and next month the remaining turkeys will be carted off to the fair never to return. I hate to say it, but I won't miss them at all. Once turkeys pass a certain point they are just a stinky nuisance (and a breeding ground for flies).

   Then, there are the new arrivals..the tiniest little chicks on the place..the meat pen for this spring. One hundred little balls of fluff are peeping and pooping in the expanded brooder. I love to just go out and watch them interact and eye their new space with curiosity and wonder.

   And then there are those 'liquid chickens' as my farm boy likes to call them....

   ....but that's a story for another day.

Poultry Keeping....Flock Management

   Poultry are one of the easiest and cost effective livestock a homesteader can raise. In addition to eggs, our poultry are also raised for meat and for garden maintenance. Our flock is maintained on a limited free range system; after several years, it works for us.
   Housed in a converted barn stall, our flock resides in a coop equip with nests, roosts and feed/water access. Near their coop/stall large feed barrels hold our mix of layer grain and scratch which is given twice a day. The small coop range door (just their size) stays closed until noon each day- this gives ample time for morning grain rations to be cleaned up and nests to be filled with eggs.
   Once the coop door opens our hens have free range of the farm for the rest of the afternoon; open access to grass and grub (bugs) until sun sets. As the sun starts to fade we give evening rations. We also give "mash" or kitchen scraps which may contain: yogurt, fruit/veg peelings, egg shells (washed and crushed), breads/pastas, etc).
   Five gallon water fountains are kept in our coop (shaded to keep cool) and are refreshed in the afternoon- in the summer shallow water pans are filled and set in the shade to help the birds cope with heat stress. In cold weather we use heat lamps hanging from  the ceiling to keep the poultry warm in the evening.
   In managing our flock's health, we try to use the minimalist approach. Sick or injured birds are isolated and assessed; using medication only if necessary. I do not use electrolytes or maintenance medications for my flock. Our hens are allowed to brood and molt as their nature guides them; they also raise their own young if the successfully hatch them.
   As I have mentioned before, we keep roosters with our hens for fertility and protection- one rooster for every ten hens. Dependent upon the breeds we have, our maintenance plan is to refresh the flock every other year. Hens that go out of production are culled once new hens are ready to be brought in. When we add new layers, we try to add new roosters from their own flock- it seems to work better that way. I use a fence panel to section off part of the coop for placing the new additions (after the new birds are close in size to the existing flock). After a week we remove the fence panel to completely integrate the birds.
   There you have it; our version of poultry flock management. 

Time for the Turkeys

  

The time has come; the time for turkeys. More specifically the time has come for turkeys to fill the freezer. Tables are set up, supplies gathered, buckets and bins ready to go; it's butchering time. 

Our turkeys not only supply meat for our family, they are also a county fair and 4H project. When we prepare to butcher our flock a cull selection is done first. Since my farmboy is the resident expert on poultry judging and selection, he did us the honors of scoring and sorting. 

The birds with the best conformation (meat distribution, leg and keel bone structure, and visual appeal) are kept in the 'show pen' or here labeled 'pen A'. Remaining birds are prepared and put away for family use. 

We butcher most of our turkeys as 'parts' meaning they are skinned and pieced (breast, thighs, legs). This is quicker and more efficient taking up much less storage space and making cooking a bit quicker and easier. In general we will butcher about 1/3 of our birds whole (meat on carcass). 

All that said, it is time to dawn the heavy blue apron and rubber boots...it's time for the turkeys!

Farmhouse Food: Roasting Fresh Poultry

   Fresh poultry; we have it in abundance. Grown here on our little homestead; butchered by our hands and cooked in our very own kitchen, turkeys and chicken (and an occasional duck) are often on the homestead menu.
   Some poultry cook up nice and juicy- just the way we all like it, however, sometimes there is a tough bird in the lot..and that's no good. Here in the homestead kitchen we have found our solution to the fresh poultry toss up.
  

FARMHOUSE FRESH POULTRY

24 hours before baking:

mix 1/2 cup salt

1/2 cup sugar

5 dried cayenne peppers

to every 6 quarts water

Completely submerge the thawed bird and refrigerate 24 hours using resealable plastic bags or a large plastic tub with a lid. I soak my bird breast down for extra tender white meat. 

The day of baking:

Remove the bird from solution and rinse well, inside and out.

In a heavy roasting pan place:

2 large onions, sliced

6 cloves garlic, smashed

5 cayenne peppers

3 large carrots, roughly cut

3 stalks of celery, roughly cut

Dust the vegetables lightly with flour.

Before placing the bird into the roasting pan, place one quartered apple inside the cavity.

Rub the bird all over with butter (my birds are without skin).

Place bird in the roasting pan and bake at 350 degrees approximately 15 minutes per pound, basting occasionally. The bird is done when juices run clear and the core temp is 165 degrees.

Rest bird, covered, fifteen to thirty minutes before slicing.

 Fresh cooked poultry freezes well in airtight containers and is a wonderful start of many great farmhouse meals: soups, wraps, salads and casseroles.

   There it is..our base recipe for home grown, fresh poultry roasting. To vary it up a bit we sometimes add herbs such as rosemary, thyme, sage to the soaking solution and the roasting pan. Either way, it's tender and juicy every time!