Pigs Over the Moon

So, our first two pigs went to the cold-room this morning.  It is, in a single word, relief.  They were good pigs, easy to care for, and an asset to the frugal kitchen gardener.  But, as anyone who keeps them knows, they outgrow their cuteness, eat tremendous amounts and get VERY big.  One of them nibbled at me the other day as I entered their pen at feeding time.  We've had a week or more of rain, which is welcomed considering the summer drought.  Except that it has made the pig pen a giant puddle, even in our well-drained sand soil, that I'm lucky not to have become stuck in a time or two.  Quick sand and nibbling boar pigs make for a very wary farmer, especially since they each outweigh me by +100 lbs.

Despite the lost sleep and worry, this morning was easy thanks to my on-farm slaughter hired help.  While taking on the entire task of shooting and dressing two +200 lb hogs by himself, he made casual conversation about being a chef in the Oval Office during the Bush Jr. years.  He had wound his way around the world during his career and somehow found his place here in Vermont, working from home and spending time with his young family.  I didn't need to ask why.  He beamed with self-satisfaction and pride.  On the other hand, despite our gruesome chore, I was at ease and frankly enjoying my time out of the house and AWAY from my children.

Raising a few weaned piglets to slaughter weight was an easy and fun farm project that made good use of all our kitchen and garden waste.  It may not be for everyone, but we thankfully made it through without issue.  With a rifle, some confidence and a stiff drink, I think I would even tackle the slaughter and cutup.  It won't be next year, though.  I'm guessing it will take us two years to consume our hog from the freezer.  Now, it will be just two weeks of waiting before the grand taste test.  Thank you Butterscotch!  We will always remember you. 

More testosterone

Our new weaned piglets are growing fast!  This is a shared project with the neighbors.  So their pig is named Anthony (black spots) and ours is Butterscotch for his brown shoulders.  They are eating apple pumice, commercial pig food softened with whey, brewers grain, and whatever vegetable scraps I can produce from the garden.  My daughters are urged not to clean their plates, since any leftovers go to you-know-who.  They are very friendly, personable and smart.  No escapes to report, but I'm sure one is imminent.

These two little boars, in addition to our three buck goats are helping to even out the hormonal imbalance of the farm.  My husband was feeling severely outnumbered by our lactating goats and laying chickens. 

Our 15 Guineas are beginning to free-range on tick patrol.  It's difficult not to worry constantly about their well-being and commitment to return to the coop in the evening.  These birds are definitely not like chickens.  When they are old enough, I will attempt to sex them and report back on the fluctuating ratio of testosterone to estrogen.       

Potential Energy

I feel like I'm teetering on the top rung of a ladder, reaching for more fruit while risking a fall that could crush everything I've picked so far.  My hope is that this potential energy will remain unrealized with the added support of my husband, daughters and neighbors.  Someone is holding the ladder down below so that I can abandon two arms for the harvest.

The spring crazies are here without much winter reprieve.  I won't belabor talk of the winter that was not.  Instead, I'm making preparations for a very EARLY and busy spring.   We have a continuation of projects past and new endeavors to report, in brief. 

We'll be raising two Berkshire/Tamworth piglets this summer, in collaboration with our neighbors.  They will have whey from our small cheesemaking operation, homegrown organic vegetables, and acorns from our mature oaks.  They will be slaughtered on our farm and then butchered at a local farm.  We wanted to do the cut-up ourselves, but without a cold-room I fear the outside temperature in October would not permit a proper hang.  

Maple sap started to run a week ago, so we will try out our new/used hobby-sized evaporator this weekend.  We have placed about 26 taps and hope to produce enough maple syrup for ourselves (and one neighbor) so that we can avoid cane sugar altogether this year.
 
We've started leeks and onion seeds in the basement.  Brassica are next up, followed by tomatoes/peppers in March. 

Our 2012 goat kids are due in less than three weeks, so the girls have had their hooves trimmed, CD&T vaccinations, selenium-E supplement, and a copper bolus administered.  We added black oil sunflower seeds to their usual fixin's a week ago.  They also enjoy kelp, free-choice loose minerals, baking soda, an increasing grain ration, 1st and 2nd cut hay, AND we will be adding yeast extract next week.  I'm pretty sure they eat better than I do, at this point.  But then I'm not pregnant again, thankfully.

We're also expanding our usual poultry (layers and meaties) to include guinea hens because from what I've read, the ticks will be worse than ever this season.  Last year, I had to pick them off of my daughters with all too much regularity.

Our garden is expanding to the neighbor's as well, so we are adding many new crops, including some for our four-legged friends.  Storage crops are getting a real boost with the extra space.  I'm so excited and terrified at the prospect of it all.

Cheers, for a spectacular spring!