Michigan Thread - all are welcome!

[eatwhatyougrow]

Quote: this is why I have gone to more and more hoop houses and I lay black plastic/or cloth out on my beds so that the soil begins to heat up faster. its amazing that I can plant sooner, harvest sooner and later than everyone around me because of it...when your trying to live off what you grow...if I could afford it I would build an entire acre under a greenhouse, of course if I could afford that I could also afford to move south where I wouldn't have to worry about it, why am I in Michigan again?

 

[birdman55]

building a hoop house as we speak...for chickens tho

 

[Peep-Chicken]

So where can I get NPIP certified? Some of my chickens are crosses, does that mean anything?

 

[eatwhatyougrow]

building a hoop house as we speak...for chickens tho

yeah have those too...have some that serve dual purpose, chickens and food...chickens get rotated through in, they do the clean up, fertilizing and then I move them to the next one.

 

[birdman55]

thats actually a very good idea...thanks...i think i went over board...i got the horse panels instead of the other ones that you see most using...not sure if that was a good thing or not...but this thing is super tough

 

[Trefoil]

I'm convinced that ice cleats are one of the best inventions ever.

 

[Opa]

The difference between horse panel and cow panel is the former is more expensive due to the additional wires added to the lower portion of the panel. Horses have a propensity to paw at fences and the tighter spacing hopefully will prevent a hoof from becoming entrapped in the fencing.

Probably one of the handiest pieces of cookware available is one that very few people ever consider purchasing. While many folks know the value the pressure cooker for canning, very few consider how the same technology can be so useful in meal preparation. I'm not talking about the big cooker capable of holding quart fruit jars, I'm referring to a 4 qt or 8 qt sized pan for meal preparation.

Pressure cooking accomplishes two things, it tenderizes and lessens cooking time. Tonights supper was a good example. We had a venison stew that was nothing short of incredible. In the 8qt cooker Hope first browned some venison stew meat. Next she added some diced onion. When they were partially cooked she added peeled and quartered potatoes, carrots, and one cup of water. Lid was locked, pressure weight guage set in place at 10 lbs, and temperature raised to high. When the weight started jiggling steadily the temperature was lowered to medium and timer set for 10 minutes. Next the cooker was placed under running water to release vacuum to facilitate removing the lid. Next a little corn starch liquefied with water was added to thicken the gravy. Meal complete in about 30 minutes.

 

[swampducks]

of course if I could afford that I could also afford to move south where I wouldn't have to worry about it, why am I in Michigan again?

Because if the rest of the country is devastated by drought we're surrounded by drinking water?

 

[swampducks]

I talked about getting a pressure cooker for years because I remember my mom making lots and lots of dinners in one when I was a kid. I finally bought a 6 quart last year and have made many a tasty meal in it. Don't know why I waited so long.


(edited typo)

 

[1muttsfan]

I'll be right there Opa