*** OKIES in the BYC ***

[artsyrobin]

Quote:
I love gease. Belev it or not wen we moved hear wer we liv now ther was so manny sticker's the kid's had to take ther sho's off on the porch an i bot a bunch of gease from Jack cook at Cloud Chief an they killd all the sticker's out we had the best looking lawn you ever seen....

the way they graze across the ten acres- and the ducks- maybe we won't need to mow!

guess its off to bed for me.... morning comes early and the geese and ducks stand under the window to greet the morning!

 

[nnbreeder]

Quote:
Chicken Doc,,glad to see your back to your old self....He look's like he is the cock of the walk..the way he stands ....

Getting a little better every day although some evenings I tend to feel like I really overdid it. Like today.

Had to swap computers cause I keep my pain pills here in the bedroom. LOL

 

[nocityboy]

Anyone heard of Gourmet Acres in Okmulgee? They sell eggs I might be interested in buying.

 

[nnbreeder]

Quote:
asel?? or shamo?? or mix ?? looks like hes a real looker though

He is roughly 3/4 NN and 1/4 Malay. His mom is also his grandmother and his dad is his half brother. He is the splitting image of his grandfater in both color and temperment.

 

[donnie]

so how is everyone this evening

 

[GotGame]

not too bad, how are you doin

 

[nnbreeder]

I'm durned happy to be here and posting.

 

[nnbreeder]

Now if you want purty and sexy here she is. A Madagascar Game

 

[NanaKat]

Quote:
I use crocks also. Last year it was 140 pounds of cabbage made in several crocks - 60 quart jars of kraut when we canned it.

Use non iodized salt when Canning anything. Iodine softens the veggie.

For Sauer Kraut
A 2 gallon crock will hold 15 pounds of shredded cabbage. ( We use a 10 gallon, two 5 gallon crocks)
15 pounds of cabbage needs a scant 2/3 cup no iodine salt.
Pack tightly two inches of cabbage at a time and sprinkle in the salt. Continue layering until all cabbage and salt are used. Cover with a board (not pine) or a plate and weight the cover with a sealed jug of water. While there is no need to add water because the salt will pull the liquid from the cabbage, I still add cold water enough to cover the board or plate. I seal the crock with plastic taped to the rim of the crock and then tie a towel on that. When fermentation begins about two weeks, check and skim any scum. make sure the water level is above the board or plate. Fermentation takes about 4 - 6 weeks in 60 degrees....faster in warmer temperatures. Taste your kraut and when at your satisfaction, pack hot clean canning jars to within 1 inch of the top of your jars. Wipe rims and cap jar. Boil jars in a water bath for 10 minutes to seal jars. When cooled, any that are not sealed can be stored in refridgerator to be used first.
You will have extra kraut juice left over....I saw it canned at our grocery....supposed to be good for your stomach...I pour the brine down the sink.

Green Tomato Pickle
1 peck of green tomatoes - wash and cut into slices 1/4 inch
12 large onions peeled and cut thinly
1 cup coarse salt - sprinkle over tomatoes and onions - let stand for 12 hours.
Wash in cold clear water, drain

Heat to a boiling point:
3 quarts cider vinegar
12 green peppers sliced thin
6 sweet diced red peppers
12 minced cloves garlic
4 lbs brown sugar.

When vinegar mix is boiling add:
2 Tbs dry mustard
2 Tbs whole cloves
2 Tbs broken stick cinnamon (or 2 Tbs ground cinnamon)
1 TBS celery seed
1 Tbs non-iodized salt
add the tomatoes and onions

Boil until tomatoes are translucent stirring frequently.
Pack into hot sterile jars, wipe rims and seal them. There is enough acid in this recipe to not require water bath.

Chow Chow - makes 15 pints
Clean and coarse chop veggies and run thru a food grinder or food processor to chop you prefer
4 3/4 lbs green tomatoes
1 1/4 lb carrots
1 1/4 sweet peppers cored (vary the colors for a prettier mix)
1 1/2 cup jalepenos
4 1/2 lb cored quartered cabbage
2 lb cucumbers - leave the skins on
2 lb onions

In a stew pot combine the ground/chopped veggies
Add 2 TBS dry mustard
2 tsp celery seed
1/4 cup pickling salt (non iodine)
1 1/2 cup white sugar
3 pints white vinegar or more to just cover

Simmer until veggies are hot.
Pack sterile jars and seal.

 

[Poco Pollo]

Robin - I love the name you've chosen for the EE roo. He looks like a white knight in your photos. Does he try to stand in your feed buckets? He did here. He never tried to eat once he climbed in, just stood there, so maybe he liked the way the pellets crunched between his toes.

I didn't realize it was nearly 11:30. I'm headed to bed. I moved some chicks and cleaned out one of the big brooders after work today, so my evening disappeared. Maybe I'll have a chance to catch up on the posts tomorrow.

City - Still can't find my battery charger

I'll look again tomorrow after work. I want to send you some pictures of the most recent hatch and the birds from the same hatch you've got chicks from. Now it really is 11:30. See everyone online tomorrow.