Once again I find myself in the position of it having been months since my last post. If you are still reading, you are my hero...and I promise (yet again) that I will try to do better this time.
It's been an eventful fall and winter here at Red Hog Farm, so I'll briefly fill you in. This fall we had our third baby, a boy we named Ezekiel. He is sweet and wonderful and we are really enjoying having him around. His birth was interesting; after a whopping two and a half hours of labor, Baby Ezekiel was born...in the car. That's right! We were half way to the birthing center and had to pull over on the side of the road because he was coming out and was not interested in waiting.
Jesse called our midwife and she listened on the phone while I pushed for two minutes, and he was born! My hero-of-a-husband made sure that the baby was breathing and that I wasn't bleeding, wrapped us both in towels, and we continued on our way. Once we got to the birth center I sat on a birthing stool to deliver the placenta, got snuggled up into bed, and Ezekiel was thoroughly checked over. We were both pronounced healthy, and while for a couple of days I felt like I had been hit by a train, after that I recovered VERY fast. That's apparently a pretty typical response to a super fast labor...you feel exhausted for a day or two, and then you are all back to normal.
Ezekiel is such an amazing baby; he's happy and smile-y and lovable and I am grateful for him every day. Still, if I am blessed with another one, I think I will plan to stay home.
This time of year on the farm we are gearing up for spring! I know it seems early, being only February But we've had peas, carrots, parsnips and rutabagas in the ground for a week. We have flats of broccoli, cauliflower, Brussels sprouts and marigolds started in the house, which we'll start hardening off in the greenhouse next week. If all goes well, we'll have our first big veggie harvest in mid-April, and if we plan properly we'll have bundles of fresh spring veggies every week through the fall. This weekend we plan to start leeks, onions, more brassicas (cauliflower, cabbage, broccoli, etc.) and a springtime salad bed with lots of arugula, spinach, and butter lettuce.
Spring planning also means goat's milk and cheese, which we haven't had for a while. We bought three adorable little does last October that our firstborn promptly named Onion, Uggin, and Willow (after his first goat BFF). They are all bred and we should have goat babies in March, and yummy milk soon after. I cannot wait to have chevre again!
Today I'm experimenting with making my own corned beef, and this week I'm making parmesan and Swiss cheeses. Check for recipes and tips on www.culturesforhealth.com!
Also, if anyone finds themselves in need of a cat or kitten, please leave a comment! We have several in the barn. The kittens are very friendly...the cats not so much. But they are all excellent mousers and are not afraid of dogs, other cats, geese or cows.
One last thing on this "catch up" post: there is a brand new Facebook group called Citizens for Change in the Food Industry. We've been busy, and there is a lot of info on there already about eating real food. If you are not a member already, please join us! It's an awesome opportunity to share your expertise and learn from others.
Have a wonderful rest of the week and weekend, friends!