#farming
The simple pleasures we look forward to.
February 7, 2017
Our Rabbit liver patê.
It’s rewarding to open the refrigerator and see the rabbit liver pâté setting up in the jars. There is a lot of love, time, effort, and last but not least nutrition that goes into those jars. Our rabbitry is now seasoned, being in production now and going on five years. We have one Buck and three Does. We harvest four times per year. We normally harvest between 8 and 18 rabbits per quarter with exception to winter time. In winter we harvest about 6 to 9. This gives time for the rabbits to relax and recharge. It’s also easier on us not having to take care of so many rabbits during freezing conditions.
This post focuses on some of the “weights and measures” of the rabbit liver pâté we made from yesterday’s 8 rabbit harvest. This always happens one or two days after harvest. Once the rabbit livers are cleaned and trimmed out we let them relax in the refrigerator overnight. This allows the water to evaporate away and leave the livers clean with a beautiful deep red color. We put them in a bowl, weigh them out and get started using our recipe. You can find a link to our recipe below.
Weights and measurements:
8 rabbits / organic feed&veggies / 3 months old
Genetics: select propagation of the New Zealand and Flemish breed.
- 8 rabbits procured 11.25 ounces of fresh rabbit liver. (1.2-2oz per rabbit)
- We made 16 ounces of Pâté that were divided into 4 ounce jars.
- So it took us 2 rabbits per 4oz jar.
- Following our recipe our Pâté contains 2.8oz rabbit liver 1.2oz of other ingredients (butter, cream, dry sherry, onion, garlic, parsley, thyme, ginger paste, Salt, pepper)
I would like to provide you with data on how much and what type of food it took to get the rabbits to harvest. I could provide estimations but I promise on our next harvest I will detail the food intake of the rabbits for the duration of their birth to harvest.
Here is a recipe:
Here is a prior blog post which shows how we harvest the rabbit liver.
We hope our latest blog post find you guys doing well.
Respectfully,K
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Roman mosaic floor discovered under a vineyard in Negrar di Valpolicella, Veneto.
#something about this really gets to me #how if you get enough dirt on your floor it just becomes the ground #and eventually someone is trying to farm in your living room
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Shift Farm Safety into High Gear
In the United States, the third week of September marks the start of National Farm Safety and Health Week (NFSHW). Begun by Presidential Proclamation in 1944, NFSHW acknowledges the dangers associated with agriculture work, and highlights safety precautions and trainings that can reduce workplace accidents and deaths.
Each year, the National Education Center for Ag Safety (NECAS) provides farmers with programs and materials to promote farmer safety and health. This year’s theme is “Shift Farm Safety into High Gear” and today’s focus is on tractor safety and rural roadway safety.
In April 1945, William Anglim, Chief of Operations for the Office of Labor’s Mexican National Worker Program (Bracero Program), wrote that 54% of the 200 deaths reported during 1942, 1943, 1944, and early 1945 were “caused by all accidents, representing 108 workers, many of whom could have been saved by a better understanding and adoption of simple principles of accident prevention.”
Both Arizona and California have strong farming histories, and many records in the National Archives at Riverside relate to those histories. In honor of the farmworkers risking injury each day, we’ve pulled together a few highlights from our materials.
Click here for more information on National Farm Safety and Health Week.
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Umatilla county, Blue mountains.
Post apocalyptic stubblefield.
Sunset and stubble. Umatilla County.
Grand Junction Colorado - August 3rd
OVER 30 VENDORS
17 WORKSHOPS
FOOD TRUCKS BEER GARDEN HEMP COOKING DEMONSTRATION HEMP CLOTHING FASHION SHOW FAMILY FRIENDLY-KIDS GET IN FREE! AND MORE!!
-> Event Page
☮ ❤ ॐ
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Well, I decided to risk it and plant out some warm weather crops today. The cool weather stuff (lettuce, radish, and peas) that we planted on Apr 30th is just barely sprouted. It feels like that stuff should be up a little more by now. Today I put up wire trellis for tomatoes and pole beans. Planted a moderate number (12) of Beefsteak tomatoes and about a third of the row of pole beans. I don’t want them all starting to bear in late July, I’d rather have more coming on in September.
I had my little jar of saved eggshells to put in the tomato holes, pliers and shears jammed in my pockets, and a good hat. Also plenty of sunblock. Once I got started I just kept going and put in the cabbages and pumpkin seeds, too. The wide-open garden turns into a maze of poles and wire after a while, but it will look good when it’s full of green vines.
After this was as far as I could take it today, I messed about with flower beds a bit, trying to get rid of one awkward corner of lawn. The spot to the left where I let my daughter plant flowers is getting shaded out by a silver maple, so she needs a sunnier spot. Then I took the little curly willow rootlings that I’ve been keeping in a sunny window and planted them near the creek. Six planted - if two or three survive that will be ok.
I just want to get to the point where I can have a day like this and NOT need to help with schoolwork in the evening. Oyyyyyyy.
May 12, 2022
