***OKIES in the BYC III ***

[Kassaundra]

Quote:
I got some asparagus seed this year I am going to try and start several beds from seed. I have one bed I started this spring from crowns, so I may be able to pick sparingly from those next year. I know the seed beds will take longer to start harvesting, but the number of plants I wanted would have been sooooo expensive to start w/ crowns. The beds will be in my chicken run / garden rotation, but the chickens won't be in those beds until late fall / winter.

 

[sjarvis00]

Quote:
that little cockrell may not fit through the door by the time he done filling out.... he is just a little guy right now he has a lot of width and some height to gain as well.

Carl, your inbox is full....

What do you want me to do about it? if I clear it I will get more messages.

 

[vebi]

Hey Cowboy, Found some Fantails, little pricey but great birds........

 

[old*cowboy]

Quote:
What all colors are you getting.

 

[old*cowboy]

Just read a good article on canning chicken. Anyone on here ever do any of that, if so how did it turn out. I am thinking about giving this a try, just bought 50 cornish rock chicks, and thought it would be a new way to store some.

 

[Greybear23]

Here is a Home made Cottage Cheese Recipe for yall to share!!! Lynn

Homemade Cottage Cheese From North Central Kansas
7/19/2011 12:13:06 PM
By the MOTHER EARTH NEWS editors

Tags: cottage cheese, cheese recipes, cheese
This story is from Chris Long, submitted as part of our Wisdom From Our Elders collection of self-sufficient tales from yesteryear.

I grew up in a self-sufficient homestead on the plains of North Central Kansas in the 1930s. My mother often made homemade cottage cheese. We always used skim milk so the cream could be taken along with the eggs to “trade” for groceries. We were eating “healthy” and didn't know it! We let a gallon of the milk set on the back of the cook stove (where the water heated, it was always warm) until it "clabbered." The clabbered milk should look kind of like jello. This could take a day or more.

When I make cottage cheese today, I add a half cup of buttermilk, which speeds the process up, and I make it in my crockpot at a low temperature. Then, I use a large whisk to stir occasionally and cook until curds form and separate. This process takes a day or more. Place cheesecloth in a strainer or colander and pour mixture in. Drain thoroughly. Add cream or half-and-half, salt and pepper. Enjoy!

I found another recipe on the internet for quick cottage cheese. You heat a gallon of skim milk to 120 degrees Fahrenheit, remove from heat, and add 3/4 cup vinegar. Stir slowly for 1 to 2 minutes. Curd should separate from whey. Cover and let set for 30 minutes, drain through cheesecloth, and rinse in cold water. Squeeze as dry as possible. Add 1 1/2 teaspoon salt. Store in refrigerator until needed. Add cream or half-and-half as desired.

Photo Credit: Fotolia/Mara Zemgaliete


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Read more: http://www.motherearthnews.com/home...-cottage-cheese-zb0z11zwar.aspx#ixzz1VVgLWaPk

 

[sjarvis00]

old*cowboy :

Just read a good article on canning chicken. Anyone on here ever do any of that, if so how did it turn out. I am thinking about giving this a try, just bought 50 cornish rock chicks, and thought it would be a new way to store some.

never tried canning Chicken don't know that it would be any different than other meats though.

Are you going run all 50 to full age or stage the processing? I like to order 100 at a shot, process 25-30 at 2-2 1/2 weeks for cornish hens holidays and small meals, then another 25 -30 at 4 1/2 weeks for when it is small meals or soups and noodles, dumplings, and then let the rest finish at 6-7 weeks. I find you keep feeding roughly the same amount, make more space as you go and your not processing birds all day.​

 

[Greybear23]

Hi Guy, my grandma used t can young whole chickens in widemouth quart jars with a pressure canner!!!! Lynn

 

[Greybear23]

Love this idea!!!! Lynn

Quote:
never tried canning Chicken don't know that it would be any different than other meats though.

Are you going run all 50 to full age or stage the processing? I like to order 100 at a shot, process 25-30 at 2-2 1/2 weeks for cornish hens holidays and small meals, then another 25 -30 at 4 1/2 weeks for when it is small meals or soups and noodles, dumplings, and then let the rest finish at 6-7 weeks. I find you keep feeding roughly the same amount, make more space as you go and your not processing birds all day.

 

[michaeldaugherty]

Quote:
OKC swap is this sat lot's of bird's ther..N.E23 an Midwest BLV No road ucant mis it allway's lot's of BYCer's ther
Newcastle auction is on the 6th...An Blanchard is on the 10th