Coronavirus, Covid 19 Discussion and How It Has Affected Your Daily Life Chat Thread

[blessedwith10]

You can do this! It's not easy, but it's possible ... but it sure makes us appreciate the teachers, doesn't it?


ps - My sister is a dairy farmer AND a teacher ... and between the moos, the chickens and the online learning sessions ... she's going nuts, too!

I feel for her! I could not imagine that stress. We are done finally with school stuff, thank god. lol I wanted to rip out my hair. They all did good though except the 8yr old 2nd grader. I wanted to jump off the roof lol. I just hope we can dig out of the mess with the dairy. Not having enough for feed makes me real greatful for my TSC card lol It's just depressing, the whole thing. Sure makes you appreciate things you didn't think about prior to the mess. We only milk about 50 cows. We buy all our feed so that's the hard part. But just gotta take it one day at a time AND WAIT FOR MY CHICKS TO HOPEFULY HATCH hahaha

 

[blessedwith10]

Thank you, 1 day at a time. I have my breakdowns and just have to pick myself up by my sandal straps and get it together for the kids' sake!

 

[blessedwith10]

Sounds very challenging, @blessedwith10 ! May you and your family remain safe and well.

Thank you, and the same to you and yours ((HUGS))

 

[MROO]

Have you looked into making and selling cheese from your herd? My sister now markets locally made cheese from her own cows. It took about a year (after all the planning & first processing went into it) to really get moving, but it seems to be taking off, now. It may be worth looking into. If you have questions, I'm sure she could steer you in the right direction (sorry Sis!) They're Chesapeake Gold Farms, in North East, Maryland.
For what it's worth, being family really doesn't mean a thing, because I'm a "cheese snob," and I LOVE their cheese. My current favorites are the peppercorn cheddar and the smoked horseradish cheddars ... but who knows what tomorrow will bring?

 

[FortCluck]

Have you looked into making and selling cheese from your herd? My sister now markets locally made cheese from her own cows. It took about a year (after all the planning & first processing went into it) to really get moving, but it seems to be taking off, now. It may be worth looking into. If you have questions, I'm sure she could steer you in the right direction (sorry Sis!) They're Chesapeake Gold Farms, in North East, Maryland.
For what it's worth, being family really doesn't mean a thing, because I'm a "cheese snob," and I LOVE their cheese. My current favorites are the peppercorn cheddar and the smoked horseradish cheddars ... but who knows what tomorrow will bring?

Yummmm my husband would love that cheese. He’s a cheese snob too.

 

[Beer can]

BYC member @woodmort passed away 4/29 from complications from the coronavirus. Rip, woodmort, you will be missed.
https://www.backyardchickens.com/threads/woodmort-aka-jim-mortensen.1376371/

Ran into and talked to him once on here. Remember him because he lists the town he lives in, I worked a bluestone quarry in that town.

 

[rosemarythyme]

Going to try turnip greens soon. I’m going to sauté them

Turnip greens are one of my favorites, I grow turnips more for the greens than anything else (though I now have a number of recipes for the roots too). Just harvested my first greens yesterday for lunch!

Have you grown swiss chard? It is good cooked as well as fresh and is slow to bolt.
Once I harvest spinach I am following with swiss chard there.

I like chard better than spinach (hubby disagrees so I grow both) and I find it far easier to grow than spinach. It's very long lasting too if you just cut a few leaves at a time to eat... I usually keep the plants around until frost hits.

 

[FortCluck]

Turnip greens are one of my favorites, I grow turnips more for the greens than anything else (though I now have a number of recipes for the roots too). Just harvested my first greens yesterday for lunch!



I like chard better than spinach (hubby disagrees so I grow both) and I find it far easier to grow than spinach. It's very long lasting too if you just cut a few leaves at a time to eat... I usually keep the plants around until frost hits.

I’m trying to get back into greens. Only issue is I don’t eat meat and most turnip green recipes say to add bacon or ham bone. I’m nervous about trying them Worse that’ll happen is I spit it out

 

[rosemarythyme]

I’m trying to get back into greens. Only issue is I don’t eat meat and most turnip green recipes say to add bacon or ham bone. I’m nervous about trying them Worse that’ll happen is I spit it out

I just tear 'em up and do a quick boil for soup noodles. Cooking takes the spikiness out of the leaves as well. Like most greens they're fairly neutral in flavor - a bit of peppery quality, but not too strong. No need for the meat, just treat it as you would something like spinach, and it should turn out fine.

 

[SnapdragonQ]

I like chard better than spinach (hubby disagrees so I grow both) and I find it far easier to grow than spinach. It's very long lasting too if you just cut a few leaves at a time to eat... I usually keep the plants around until frost hits.

I agree, way easier than spinach or kale.
Doesn't get the bugs that kale does, doesn't bolt in the slightest heat like spinach does, and is cut and come again just like lettuce. If mulched over after first frosts, and the winters are milder, it will come back in the spring on it's own like kale and spinach does.

For anyone that is a fan of beets, the darker red stalked ones have a beet undertone, especially the stalks, and all the stalks have almost the same crunch as celery does. I'll chop the freah white or pale stalks up into stuff just like celery.