Tag: Self-sufficiency

In Praise of the Humble Potato

You say Po-TAE-to and I say Po-TA-to.

Kennebec. Pontiac. Norland Red.

Burbank. Russet. Yukon Gold.

Even the names are beautiful, humble and poetic.

So useful. So nutritious. So versatile.  So comfortable and comforting.

Just in case you’re wondering, all Russet potatoes are Burbanks, but not all Burbank potatoes are russet. The Russet Burbank is described as a natural genetic variant of the Burbank potato. It has a russet-colored skin that visually identifies this potato type. The Russet is the world’s predominant potato used in food processing, so you have probably seen a lot of them and eaten even more.

I grew up in a meat and potatoes household. Although my mom grew a garden full of a wide variety of vegetables, my dad really only believed that there were 4 kinds of vegetables worth eating. Those were corn, peas, beans and potatoes.   As a result, most of our meals were created with those basics but there was always plenty! If we didn’t have enough production of potatoes from the garden, my dad would stop by a roadside stand in the fall and buy a bag of 100 pounds for about $4. That would last us through the winter and into the early spring.   In the fall, potatoes are at their least expensive and best quality compared to any other time of year. Buying them in bulk and storing them is as good an investment now as it was when my dad was doing it in the 60’s.

Storing potatoes is one of the earliest self-sufficiency skills I learned. We always lived in an old house with an unfinished cellar. We would put the potatoes down in the basement in a barrel and just go to collect what we needed when it was time to make supper. Once in awhile we would come in contact with a slimy potato that had to be tossed out. We were warned that we should always bring up anything that had been in contact with the bad potato so they could be used right away. As kids, the science wasn’t explained to us. It was just the rule. Now that I understand the science, it’s still a rule that I live by.

Here are some rules for successful potato storage:

  • Choose a potato variety that is appropriate for storage.  My favorite is Kennebec.  Some like Russet.  There are others.  The grocer or garden center should be able to tell you which potatoes are going to be good for storing.  You can also go online to find the attributes for most vegetables.
  • Raw potatoes should not be washed before storing. Remove the big chunks if you have been digging during a wet season.  However, a powdery coating of dry soil toughens the skin and helps them stay dry longer in storage.
  • Check all potatoes over for spade cuts or bad spots. If there are soft spots, cut away the bad section and use only the good one or discard the whole potato.
  • Do NOT store anything with a bad spot or spading fork cut.
  • After sorting, store the unwashed raw potatoes in any place that is dry, cool (but not cold) and dark. Exposure to sunlight will cause the skin to go green, get bitter and can cause illness if you eat a large quantity.
  • Frequently check your stored potatoes for any that have developed soft spots and discard them immediately when you find them.
  • Wash and dry any potatoes that are in contact with a bad one during storage.  Keep it apart so it can be used soon.

With smaller houses and less storage space, it is still possible to find good storage for potatoes. One way is to store them in milk crates in a pantry, cool closet or heated garage alongside an outer wall. If the area has a window, drape a heavy cloth over the whole stack. With the coolness  of the wall, the airflow created by the construction of the milk crates and the dark provided by the cloth, it works beautifully. As the potatoes at the top are used, take the crates out to store and start on the crate below it.

Also, if you have a rarely used, cool bedroom; a layer of crunched up paper under potatoes in an under-the-bed container is the perfect place for storing them. Winter squash and pumpkins can be stored there also!  The main idea is to keep them dry, dark and cool but not frozen.

Another favorite way to store potatoes is simply to put your pressure canner into play.  

As with other vegetables, canning potatoes is a great way to control the salt level and quality of the food as well as customizing the cut of the finished product.

Quart Jars of White Potatoes cut into cubes
Fast Food at its Finest!
  • For best results, the potatoes should be washed and peeled before cutting into your favorite shapes – slices, cubes, shreds or small whole potatoes.
  • A mandolin is a useful tool when cutting potatoes into thin, even slices. Be very careful when using a mandolin because it has an extremely sharp edge. 
  • A French fry cutter is great for making cubes. Simply put the potato through the cutter and then cut the ‘fries’ into chunks. This cuts the potatoes into really nice sized cubes. 
  • Always follow the instructions for canning that came along with your pressure canner. 
  • Do NOT try to pressure can anything completely absent of salt.  A little salt is absolutely necessary for successful canning.

Once the potatoes are processed and cooled they are ready to eat! You can rinse them, cold and use them in potato salads. You can microwave them to have them warm. You can mash them with garlic and butter. You can drain them, dry them and fry them with your favorite seasonings for fantastic hash browns. In a pinch, you could eat them straight from the jar! 

The potato is the workhorse of the pantry. It is low in saturated fat and sugar.  It has no cholesterol or sodium unless you add it. It is also high in potassium and vitamin C as well as very high in vitamin B6, the vitamin that helps to improve moods. 

If you have stories or recipes using potatoes, I would love to hear from you. Please share them by adding your comment to this post or contacting John at [email protected].

 

Rhythms of Fall

It’s the beginning of fall here in Wisconsin—my favorite time of the year. Everything is getting that tired look to it and the evening temperatures are beginning to dive a little more often into the 50s and 60s. The leaves are starting to change just a little. Soon I’ll be up in the woods cutting up dead trees for winter. It’s not nearly cool enough for the first fire yet, but that will come too. Soon I’ll have the smell of woodsmoke permeating the house as I enjoy the cool fall evenings in front of my wood stove.

Last week I began picking my grapes and apples. Both have produced abundantly this year. In fact, just one cane produced a little over 40 pounds of grapes. The apples are smaller than normal, but plentiful, weighing the trees down. The pears this year suffered from a lack of activity from helpful insects and an overwhelming quantity of the harmful variety. The point is that it’s a time for picking things and preserving them for the winter. There is a certain feeling that comes over you as you begin to bring things into the house and see the larder shelves swell with all you’ve produced. Most of the fruit will go into juice this year, which means my Victorio Strainer will work overtime.

As part of my fall preparations, I’m starting to dry the herbs that have grown all summer. My herb garden is a little limited this year because the weather just didn’t cooperate as much as it could have. Still, I have plenty of celery (actually lovage) seed to use, along with the dried leaves. The rosemary, two kinds of sage, and two kinds of thyme have all done well (though the rosemary is not quite as robust as I would have liked, it’s quite flavorful). The dehydrator is up and running now, helping me preserve the herbs I need for cooking this winter.

Of course, the herb garden produces more than just herbs for cooking—it also produces a robust number of items for tea. Right now I four kinds of mint growing: lime, lemon, chocolate, and spearmint. The first three are definitely used for drinking teas only because their subtle flavors are lost in other sorts of uses. The spearmint is used for tea, cooking, and mint jelly—that essential add-on for lamb meat. Rebecca actually had eight different kinds of mint growing at one time, but they have gotten mixed together over the years or were hit especially hard by this last winter. The herb garden will need some focused attention this upcoming spring to get it back into shape.

In some respects, the combination of a hard winter, a late spring, and a cool summer conspired to make this year less productive than most. It’s the reason that you really do need a three-year plan for stocking your larder to ensure that you have enough food for those years that are a little less plentiful. Fortunately, my larder has an abundant supply of everything needed to sustain life (and quite a large number of things we made purely for pleasure as well).

There are some fall-specific things that I’ll eventually take care of. You already know about the work part of it, but there is time for pleasure too. For example, I’ll take time for my usual picnic at Wildcat Mountain after the fall color begins to peak. So, how are your fall plans shaping up? Let me know at [email protected].

 

Necessity is the Mother of Invention

My mother was a good, old-fashioned home cook.  She also never learned to drive.  Since we lived in the country much of the time, she knew how to make do with the ingredients and tools that were already on hand.

If she didn’t have spaghetti on hand, she would use flat noodles with Marinara, meat and cheese.  She flattened out chicken breasts with a frying pan (and worked off some frustration with her kids, I think).  A favorite recipe in our house is still a Chili Sauce that uses apples as well as tomatoes for a sweet and spicy addition to ground beef.  Mom usually had a pot of soup on the stove made out of oxtails, ham bones, turkey carcasses or whatever meat she had on hand.  (As kids, she didn’t dare tell us what was in the soup.  We only knew that it was good!)  She graduated eventually to be become restaurant cook but she still did her best work without the fancy gadgets that have become standard in many modern kitchens.

I don’t have my mother’s skills when it comes to cooking, but I have learned her respect for good, simple tools.

  • Knives should be kept sharp and safe.  A magnetic strip on the wall above the counter will keep metal knives safe, dry and conveniently at hand. These magnetic strips can be picked up at most hardware stores as they are commonly used for tool benches.
  • A good variety of large spoons, ladles and spatulas is a must.  Many can be picked up very reasonably at thrift stores or garage sales.  Watch for brand name items at a bargain.
  • Multiple cutting boards mean less chance of cross contamination.  Sterilize cutting boards regularly.
  • Old tools don’t need to be tossed out just because there is a new version, unless it is broken.  If there is room to store them, multiples can make prep work more fun!  It can become a contest between siblings or a chance to sit and visit with your spouse.  “Show and tell” works especially well with kids when they have their own tool that won’t be taken away if they are “too slow”.

Here are also a few favorite adaptations learned along the way:

  • Keep a clean pair of paint stirring sticks in the kitchen drawer.  When rolling out cookie dough, position the stir stick so that they raise the rolling pin and ensure the same thickness cookie with each cut. When the thickness is uniform, the cookies will bake evenly and you won’t end up with doughy middles and crispy edges.  If the paint stirrer gets grungy, toss it out and head to the hardware store.

    Paint Stirrers, Chopsticks and a Variety of Apple Peelers. I am ready for making gingerbread Christmas Ornaments.
    Paint Stirrers, Chopsticks and a Variety of Apple Peelers. I am ready for making Gingerbread Christmas Ornaments!
  • A pair of chopsticks is a great way to poke nice round holes into the tops of gingerbread (and other) cookies so they can be hung with a ribbon.
  • A 10 or 12 inch Fry Pan lid can be used as a “giant” cookie cutter for pie dough. It will create a perfectly round piece of dough for the top crust.  This will give a neat edge to turn when finishing the top crust.

As you can tell, good tools are an inexpensive way to make cooking fun, social and sustainable.  If you have other tips and or adaptations that you have tried in the kitchen, I would love to hear from you.  Please share them by adding your comment to this post or contacting John at [email protected].

 

Becoming Even More Self-sufficient

Those of you who have been reading my blog for a long time know that Rebecca died recently (see A Tribute to My Wife and Friend). Today would have been her birthday, so naturally it’s one of the harder days I’ve had. In looking back at our 33+ years together, everything was defined by our relationship. We did everything together. Now, I’m learning to do everything on my own, which means taking a look at the procedures and processes I’ve used in the past, as well as organizing tasks and resources around the needs of just one person. Of course, that’s the focus of today’s post. The idea of keeping things organized so that it’s possible to become as self-sufficient as possible, but in the least amount of time possible and with the least amount of effort.

I’ve read a considerable number of books and articles about self-sufficiency and most mention processes and procedures—the requirements for getting a task accomplished. Of course, this information is indispensable. You can’t do much unless you know how to do it. Learning how to do things on your own is always good, but it’s better when you can benefit from someone else’s mistakes. However, simply knowing what to do and how to do it usually isn’t enough. I’m discovering that fact as I go through this transition. I know how to accomplish a great many things, but doing them in a way that works for one person is becoming a learning process.

The organization of tasks and ensuring that you can actually accomplish them with the resources you have on hand is a significant goal in self-sufficiency. At times, it will become impossible to accomplish a task, even if you know the process, without the required organization and resources, especially the required personnel. It’s something you should consider before you attempt to perform that task. Nothing is worse that getting in the middle of something and only then discovering that you can’t finish it because you simply don’t have enough hands.

I’ve actually started using dry runs and walkthroughs as I rediscover how to perform tasks using just one person. Setting everything up and then going through the required steps is helping me understand where I might fall short if I don’t come up with a new way to do things. It’s an important thing for anyone who wants to become self-sufficient to consider. There have been times where I have seen people just standing around, waiting for something to do, when there were more people available than the person who started the task envisioned. Using skills and resources efficiently helps you complete tasks faster.

There is an important point to all this. A lot of my posts, such as Calculating Your Actual Bulk Goods Store Savings and Calculating an Hourly Wage deal with money issues. Making self-sufficiency profitable will help keep you interested in pursuing it. Of course, profit can be viewed in a lot of different ways. The Health Benefits of Self-Sufficiency and Health Benefits of Self-Sufficiency (Part 2) posts speak to this need. However, the bottom line is that getting things done quickly and efficiently improves the profit margin of self-sufficiency no matter how you look at it. Let me know your thoughts about efficient self-sufficiency at [email protected].

 

Dealing with a Rainy Summer

It has been a rainy summer so far in Wisconsin. Thank goodness it hasn’t been the kind that sees lots of flooding, as we had in 2008 when the entire town flooded out and I was locked in the house for days at a time. No, this has been a lighter, steady sort of rainy summer. It has rained often enough that the young lad mowing my lawn has had to work hard just to find days to do it and sometimes needs to come back another day because it starts raining right in the middle of cutting the grass. However, the things that tell you most that this has been a really rainy summer are the mushrooms and the mosquitoes.

The mushrooms are interesting because they’re growing all over the place and are of such diversity that they’re simply fun to look at. I’ll often wander around in the early morning hours looking at mushrooms before the dogs get out there and rip them up (yes, Reese and Shelby can get quite frisky during their morning game of Frisbee). If I knew a bit more about mushrooms, this would be a year to stock the freezer. As it is, I’m only positive enough about button, morel, and puffball mushrooms to pick them for eating (and even then I’m extremely careful).

The mosquitoes are a bit more of a problem. There have been notices on the radio that many of them carry West Nile Virus, a disease I’d prefer not to get. So, I’ve stocked up on the usual remedies and make sure I spray myself before I go out to work in the flower beds or gardens. A friend of mine did tell me that he’d recently contacted his local lawn care company (https://www.lawncare.net/service-areas/texas/) to come and spray a repellent on his lawn, meaning that his garden should now be free from mosquitoes. It also lowers his chances of catching that disease in his garden. Perhaps I’ll see if my usual remedies work in the garden, and then I can just contact a professional to remove the mosquitoes from my garden if they don’t work. Just to be prepared though, I’ve also been reading articles such as, “10 Signs You May Have West Nile Virus” so that I know what to look for.

The rains have had some interesting effects (other than the mushrooms) in my salad garden. The cherry tomatoes are already to the top of their cages and they’re producing blooms like crazy. At some point I’m going to be eating cherry tomatoes a bit more often than I might like. My plan is to collect enough up that I can dry them for later use. Dehydration is always a good way to preserve food for later use. Likewise, my green peppers are getting quite large. In fact, I picked my first green pepper (a tad small) the other day. The extra rain hasn’t seemed to affect the taste or quality of the peppers so far.

What I do worry about is my herbs. So far they’re growing like crazy, but I’m concerned that they won’t dry well and that they’ll lack some of the oils that they normally do. I tried some lime mint in tea the other day and it seemed a bit weak. The rest of the summer will determine just how the herbs do. I know they’ll definitely be usable, but it may require more of them to get the same effects as normal. Fortunately, none of the herbs seems to be rotting or having other problems so far.

Did I mention that the weeds absolutely love the rain too? It seems as if I can’t pick them fast enough and the nearly constant rain causes them to grow quite large, quite fast. Fortunately, I’ve been able to keep up well with everything except my personal garden, which is a little weedier than I’d like at the moment. Let me know your thoughts about rainy summers at [email protected].

 

Is It a Cantaloup or a Muskmelon?

It all started at the store where a sign for cantaloup was clearly incorrect—the melon in question was definitely a muskmelon—a honeydew to be exact. A little later, I was looking through the larder and saw one of the jars of pickled cantaloup Rebecca had canned for me. Then, someone else talked with me about melons in e-mail. So, I thought it was a sign that I should talk a bit about the difference between cantaloup and muskmelon.

A cantaloup is actually a kind of muskmelon, but not all muskmelons are cantaloupes. It turns out that there are actually two kinds of cantaloup, but the kind you most likely see in the store is a North American Cantaloup (Cucumis melo reticulatus). There is also a European Cantaloup (Cucumis melo cantalupensis) that looks nothing like the cantaloup Americans are used to seeing in the store (Europeans appear to be equally confused about the American variety). In fact, you can find arguments that the European variety is the only true cantaloup. I’ll leave such discussions to those who want to buck the rest of the growing community. In my mind, they’re both types of cantaloupes.

The number of muskmelon varieties is huge. However, some of the most common types are: honeydew, crenshaw, and casaba. All of them have some characteristics in common, such as the strong musky scent when ripe and a plethora of seeds in the center. However, they also have significant differences that include the skin color and texture of the fruit. Personally, I enjoy all of the muskmelon varieties and look forward to growing at least one or two of them each summer.

The flavor, odor, and sugar content of all muskmelons is greatly affected by environment. In fact, two muskmelons growing on the same vine can have different tastes simply because one of the muskmelons gets to drink from the vine first. Too much water tends to make the muskmelon less tasty because the sugars become diluted—too little tends to reduce the melon size and it may not mature at all.

Some gardeners are also unaware that muskmelons rely on gender-specific flowers: male and female to produce fruit. Hot weather tends to produce a significant number of male flowers. When a vine has all male flowers, it won’t produce any fruit at all. Unfortunately, I don’t have any sort of guideline to offer you as to detecting whether a flower is male or female, but I do know that high temperatures tend to produce vines with lots of flowers and no fruit. When the temperatures are too low, the fruit tends to rot, rather than ripen.

Muskmelons also require mulching. If the fruit directly touches the ground, it won’t mature. They also need a constant level of moisture that only mulch can provide. In short, muskmelons are picky fruit to grow and you can’t always be assured of a high quality output.

So, the next time someone asks whether a fruit is a cantaloup or a muskmelon, you can answer with a bit more authority. You can also get the sign for the mislabeled honeydew fixed in your store. Let me know your thoughts about cantaloupes and muskmelons at [email protected].

 

Appreciating the Healing Powers of Animals

I’ve always appreciated the ability of animals to make bad feelings better. There always seems to be something interesting going on with animals that makes the day more pleasant and happy. Of course, there is an almost continuous array of bird song in our area during the daylight hours. Just the happy song of birds is enough to make me smile.

When the native birds add antics to the mix, I sometimes get a good laugh in as well. Such is the case with a little downy woodpecker that visits the feeder near our house. He never seems to arrive right side up. No, despite his best efforts, he always seems to hit the perch upside down and must fight his way to an upright position. The vibrant mix of colors doesn’t help the woodpecker’s cause—he looks a bit like a clown anyway. Our particular downy woodpecker seems to have a bit more head color than pictures I see online show, but far less than a red headed woodpecker.

Now, when you mix native birds with chickens, you really get a visual treat. In most cases, the chickens try their best to ignore the native birds because they’re obviously better (at least, as far as the chickens are concerned). However, the other day the chickens didn’t have much choice in the matter because some sparrows decided to have fun with them. Imagine this scene for a moment, chickens running madly about flapping their wings and clucking crazily while sparrows are dive bombing them. I laughed so hard that it took several minutes for me to compose myself enough to come to the chicken’s aid.

In a contrast to the antics of the chickens, our rabbits are lovers, not fighters. They often need a hug. At the top of the hugging list is Twilight. She always wants a hug whenever I open her cage to feed her. In fact, she actively pursues hugs every time I walk by. She does this odd sort of clapping motion to attract my attention by sitting on her hind feet and moving her front paws back and forth.

Entertainment isn’t something that happens just outside either. Our dog Reese is hysterical. For one thing, she can’t go anywhere in a straight line. She runs in circles every time she goes from one place to another. When she’s excited, she mixes the frantic circles with a mix of barking and baying. How any one dog can look so happy and absurd at the same time is amazing.

Whenever Shelby (our other dog) senses that I’m blue, she offers me a paw. She’s not really looking for a handshake. Instead, she wants me to hold the paw—possibly for as long as I need to do so. So, I hold her paw and she washes my hand. It’s therapeutic, even if it does get a bit wet.

Another washer is Smucker who offers kisses by the gross. He likes to lean into my side and then wash my arms, hands, or other exposed body parts. Of course, the bath comes complete with purring.

Finally, Sugar Plum is absolutely frantic about getting petted. She’ll keep nuzzling me until I pet her (and keep petting her until she’s satisfied that I’ve petted her enough). Her purr is a bit louder than Smucker’s purr (as is her meow).

All of these behaviors (and many others) serve to help keep my calm and feeling good. I can actually measure a change in both blood pressure and heart rate after interacting with the animals. Many medical studies have noted similar results with other people, so I’m definitely not alone. The point is that animals provide benefits far beyond companionship and laughter. They also make it easier for people to deal with a host of problems in their lives. Let me know about your health benefit experience with a pet at [email protected].

 

Cold Spring

This has been an interesting spring for people in Wisconsin. Not only did we have a cold winter that included some late snow, but we can’t seem to warm up this spring either. Generally, people plant their potatoes on Good Friday here. I haven’t heard of anyone who has actually made the attempt yet and it’s now past Easter. If the trend continues, the gardens will be late this year and we’ll have to hope for a longer fall to make up for it.

This may be a good year for brassicas, which require cooler temperatures to do well. If the weather continues as it has, we might have problems growing green beans, tomatoes, okra, and peppers, all of which require warmer temperatures and a bit of dryness as well. Trying to discern what the summer weather will be like from the clues provided in spring can be difficult and we’ve been quite wrong about them in some years. The result is that the garden doesn’t produce as well as it could. So, even though it looks like it won’t be a good year for tomatoes, we’ll plant some anyway. The best gardens are diverse and the best gardeners hedge their bets about how the weather will change.

Having a late spring means that the flowers aren’t out yet. In fact, we don’t have a single Easter flower yet. Our trees, usually starting to bloom by now, are just barely experiencing bud swell. It’s possible for a garden to overcome a late spring to some extent simply by planting items that take less time to develop. However, fruit trees are another matter. Growing fruit requires a certain amount of time and you can’t easily change the trees you have from year-to-year based on the probable weather. The hard winter is supposed to provide us with a better fruit crop this year by killing a broader range of harmful bugs, but the helpful effects of the hard winter may be subdued by the late spring. Late flowering means that fewer fruits will mature to a full size and that trees may drop more fruit should the summer become hot.

The one thing that isn’t really affected by the late spring are the herbs. Because herbs typically have a short growing cycle, a late spring isn’t as big of a problem. The only herb that might be affected is the lovage, which may not have time to go to seed (a real loss for us since the plant doesn’t produce enough seeds to hold over for multiple years).

It’ll be interesting to see how this summer turns out and what we get in the way of crops. Every year provides surprises, but the weather this year may provide more than most. How do you overcome the oddities of weather in your garden and orchard? Let me know at [email protected].

 

A Diversity of Skills

A lot of people write me and ask what it’s like to be self-sufficient. After conversing for a while, I often get the feeling that they’re viewing self-sufficiency as just one or two skills. The more enlightened readers sometimes know that self-sufficiency is more than that. In reality, self-sufficiency requires a host of skills. The simple act of growing a garden and canning the results means that you must not only have gardening and canning skills, but you must also have other skills required to make the process work properly. Here are just some of the skills required:

 

  • Math: Yes, you must have math skills to figure out whether growing an item is economically worthwhile for you and to also perform those gardening and canning tasks.
  • Building: Creating a place to stored your canned goods is important. Most shelving you can buy in the store won’t hold up and you often need to build your own to maximize use of space.
  • Cleaning: Keeping the canned goods in good shape means cleaning the jars from time-to-time and examining each jar to ensure it’s still sealed.
  • Organization: Ensuring you rotate your stock and get rid of old stock is essential if you want to remain healthy. In addition, you need to know which items your larder lacks before planting your garden in spring.
  • Research: Often you need a solution to a problem and you need it fast. You eventually do create a store of knowledge that helps you overcome most problems, but it’s still important to know when your knowledge falls short and where to look for an answer to a problem that will work.
  • Creative: I often see puzzlement when I mention you must be creative to be self-sufficient, but the fact remains that you really do need creativity. Sometimes nature throws a curve and you must be willing to figure out what to do with unexpected gardening results.


The likelihood of just one person having all the skills required to be fully self-sufficient are relatively small. In fact, it’s often counterproductive for someone to go it alone. Having someone to work with isn’t absolutely essential, but it does help. On the other hand, having friends and other relations to discuss gardening with is essential. You can’t easily succeed without the input provided by other people because one person simply can’t see all the potholes and potential solutions for problems.

Self-sufficiency surprisingly requires good relationships with other people. Yes, you’re raising your own food and creating the kind of food store that you’ll enjoy eating later. However, the input from other people will help make the task significantly easier.

Of course, once I reveal this information to people, many of them bring up the wealth of books and magazines available on the market today. Yes, these resources truly are helpful and potentially essential. However, they discuss gardening and other self-sufficiency topics in a general way. Your friends and neighbors can discuss specific topics as they apply to your area of the world and can account for variances such as weather.

Have you maintained good relations with friends and neighbors who can help you create a better self-sufficiency environment? How do these sources of information help you? Let me know your thoughts on the topic at [email protected].

 

Chickens at Play

A lot of people see chickens as being confined to a particular area and quietly pecking at the dirt for most of their lives. Meat chickens do have a certain lack of personality and do spend most of their time eating. However, laying hens are a completely different story. Depending on the breeds you get, you can see a wide range of interesting behaviors, some of which are quite funny.

There are still some snow hills in our yard. The other day I was looking out our kitchen window at one of them and there was a chicken at the top pecking into the top of the hill. She was obviously eating some of the ice in order to get a drink. However, it wasn’t long and another hen ran up the hill and knocked the first hen off. Now she was going after the ice. Soon, there was a general melee as different chickens proclaimed herself the queen of the hill. I was laughing so hard that I nearly dropped some dishes I was putting away. The hens looked so intent about their play and so funny at the same time.

A few days later I was out pruning our pear trees. Suddenly, one of the chickens (Daisy, an Americana) started clucking quite loudly—the sort of cluck that says, “Hey, I’ve done something really cool!” She jumped over the top of the run fence and waddled as quickly as she could to me, clucking intensely all the way. Then she curtsied. So, I petted her and told her was a good chicken she is, but the action didn’t satisfy. As I tried to go back to work she shrieked at me and curtsied again. So, I picked her up and took her back to the coop. She had laid a beautiful blue egg for me and wanted me to know just how beautiful it was. So, I accepted the egg and made a big deal over just how good a chicken she is, which seemed to satisfy her this time. Just why this particular egg was so special is beyond me.

Later in the same day, Violet, our Black Australorp, was making one of her usual speeches. She’s the queen of the coop and when she speaks, the other chickens listen. Just was she was saying on this particular occasion is beyond me. However, she was in fine form and rattled off quite a long discourse on something only other hens would care about. The other hens gathered around her and listened intently, murmuring to themselves in agreement with whatever it was that she was discussing.

There is seldom a day when our chickens don’t do something interesting and special. Even if they didn’t produce copious eggs, I’d keep them around just for the laughs they provide. I actually consider them an essential part of my health plan now. A laugh a day keeps the doctor at bay. If you do get laying hens, make sure you take time to enjoy their behaviors—you’ll be glad you did! Let me know about your interesting chicken stories at [email protected].