"United we bargain, divided we beg."

Wednesday, October 3, 2018

The Fermentation Files (Plum Edition)



Italian plum trees are known for having an alternating harvest: one very heavy year alternating with a very light year. As everyone who has an Italian plum tree knows, the heavy harvests are very heavy indeed. In 2016, the last heavy harvest year, there were so many plums on the tree that branches were breaking from the weight of all the green plums, and we had to strip off and throw away hundreds and hundreds of unripe plums.


























Last year, true to form, the tree produced very few plums. I am actually glad that the Italian plum tree provides its owners with a rest every other year, because dealing with literally thousands of plums all ripening at once is a ton of work.

Of course, we cannot possibly make use of each and every plum. That's just a silly proposition. Even if we were to dedicate ourselves to preserving plums 24/7 in season, inevitably many, many plums would fall to the ground and become a feast for wasps before we could make use of them. And that's just fine. After all, wasps need to eat too.

My sense of duty, however, and overdeveloped guilt reflex, mandate that I make a valiant attempt every year to utilize as many plums as possible. There are lots of ways to use plums: eating fresh (we eat a lot); dehydrating - the dehydrator is going day and night in mid-september; cooking in pies and crumbles; giving away to friends and neighbors; and wine. For using up a whole lot of ripe plums at once, there is no preserving method superior to winemaking.

In 2016 I made my first attempt at plum wine, and it was fairly successful. By which I mean I produced a quaffable product that would reliably get you drunk, not that I produced a product worthy of bottling and bragging about. Surprisingly, the wine was a light, orangey rosé, not the sort of deep, velvety purple you would expect from blue plums. It was pleasant, quite dry, with a bit of a sour tang. It was good enough that when faced with a similarly overwhelming number of plums this year, I decided to repeat the experiment.

One of my many failings is that I am constitutionally incapable of taking notes, keeping records, and thus reliably repeating successes in the kitchen. I can't remember - and didn't write down - what type of yeast I bought in 2016, nor whether or not I used yeast nutrient (which is something you usually have to add to wines that aren't made from grapes), nor how long I left the wine in the primary fermenting chamber (AKA food-grade plastic bucket) before putting it into a carboy and air locking it.

So, basically I was starting from scratch. I followed a recipe from one of my books, more or less - I decided I would forgo the reccommended yeast nutrient because I was making the wine on a weekend and didn't want to wait until the home-brew store opened on Monday. And I made a few other tweaks - I added honey instead of sugar, I didn't have any Camden tablets - okay, I basically ignored the recipe entirely and winged it 100%. Fruit + sugar + water + yeast + time = alcohol. Right?

I do - always - sterilize equipment with boiling water. That's a non-negotiable. And I used a real wine yeast (Chablis, if I remember right), not baker's yeast. But I think this year's batch may have suffered somewhat from my lackadaisical attitude. After putting the wine into a carboy and air locking it, it bubbled vigorously for a few days, but then stopped entirely, rather than just slowing down as it should do. I left it in a cool place to keep doing its thing for two more weeks, but then I sat down and stared at the airlock for three minutes. No bubble. That is pretty definitive that the fermentation has stalled.

Stalled fermentation isn't the end of the world - not even the end of the wine. There are things you can do to try to get it going again. I decided to rack the wine off into another carboy, thereby aerating it. Tasting the wine as I transferred it, it was pretty thin and sour tasting, so I decided to add a bit more sugar. I replaced the airlock, and now there's nothing to do but wait three or four months and then taste it. It will either be drinkable or not, and either way it's experience. The tremendous abundance of plums makes it cheap and low risk to experiment with winemaking, just as the tremendous abundance of milk in early summer makes it cheap and low risk to experiment with cheesemaking. If, next spring, I have a few gallons of nice plum wine, I'll be happy. If I have to pour a few gallons of weird plum vinegar out onto the compost, well, so be it.

There is another, much lower risk, delicious way to ferment a few dozen plums, though, and I did that too this year. A plum shrub. A shrub is basically a sort of fruit concentrate - you put chopped ripe fruit to macerate in sugar for a few days, and then pour over apple cider vinegar to cover. The shrub will keep in the fridge indefinitely, and can be mixed with water - still or sparkling - to make an elegant and yummy non-alcoholic drink. Of course, you can also add a jigger of rum or vodka or gin to your cocktail. I made a half gallon of plum shrub flavored with rosemary, and it was delicious, with or without spirits.

Looking forward to a year off. 2020 will be soon enough to get elbow deep in plums.

































Wednesday, September 12, 2018

Preserving Log 9/18


Arrived home from Oaxaca ten days ago. In that time we had a lot to do to get the kids ready for school- go shopping for supplies and clothes, adjust their schedules, etc. Paloma made a schedule and posted it on the fridge:



We did all that. Also I started a serious job - ten days of full time, 8 hour days interpreting for a student enrolled in he Washington state Caregiver’s training program. I have done this same course several times before. It’s very demanding; after eight hours of simultaneous interpretation my brain feels like a bowl of cold oatmeal. But it pays well and after our expensive summer abroad I couldn’t turn it down. 

Meanwhile, the pears and the plums and the early apples just kept on coming. Here’s what I’ve done in the way of preserving in the last ten days, more or less in order:

1) dehydrated two gallons of pears and two gallons of plums

2) canned six quarts salsa ranchera

3) canned four quarts pear/apple sauce

4) three gallons lacto-fermented pickles

5) made three gallons of plum wine - currently undergoing secondary fermentation in a carboy on the mantle. 

6) made three pounds chevre

7) canned eight pints blackberry jam

8) froze a gallon blueberries

Planning on picking up several pounds of peppers for canning later this week. That’s about it for now. I want to hit the farmers market and look for wild mushrooms - chanterelle season is in full swing, and I’d like to dry a few pounds. 

Happy Mabon to you all. 





Saturday, September 1, 2018

Making Up for Lost Time (Mabon Again)



We arrived home late the night before last. Or perhaps more accurate to say, early yesterday morning. We finally opened the door to our home at about 1:30 am Friday morning, to a couple of very happy dogs. 

After sleeping in quite late, we set about cleaning the house (my daughter Rowan did a wonderful job taking care of the farm and keeping the place operational, but she apparently didn’t sweep the floor or scrub the toilet once in seven weeks). I had cleaned out the fridge before we left, so there wasn’t much food in the house. 

A quick reconnaissance of the orchard revealed that there is still a heck of a lot of fruit to cope with. The greengage plums are done for this year - though a neighbor friend picked a bunch and dehydrated some for us - but the Italian plums are still a week or so away from ripe, and the tree is loaded. 

Pears are falling all over the property. I think I may have mentioned that I have FOUR pear trees, which is a ridiculous number. The Bartletts are ripe, and the Comice pears are not far behind. The Seckels and whatever the fourth one is (I forget) have a ways to go. Today I picked up a few dozen fallen Bartlett pears that were still firm and  fragnrant and tomorrow I will haul the dehydrator out of storage and scrub it. The girls love dehydrated pears in their school lunches. School starts Tuesday. 

The cider apple tree is covered with apples. Cider season will be soon.  The other Apple trees, still quite young, have a few dozen apples apiece. And the Asian pears trees, planted two years ago, and a half have a few pears on them. 




Today I went to Gleaners’s Pantry. Came home with the crate you see above - about twenty five pounds of tomatoes and peppers. Tomorrow I will can. I’m guessing there’s a good dozen quarts of salsa in that box. 

Tonight I spent a few hours making good use of other produce fromGleaner’s. Roasted hatch chiles, red onions, corn on the cob, and fresh tomatoes became this beautiful salsa: 



I also brought home a half dozen loaves of ciabatta bread. I like to cube it up and toss the cubes with a mix of olive oil, herbs, garlic, salt and pepper, and bake until they are crunchy croutons. Store in a ziplock bag in the fridge. 




 Not pictured here is a new experiment - plum shrub. A shrub is a fruit based concentrate, made of any fresh fruit macerated with sugar for a few days and then mixed with apple cider vinegar. That makes a storable concentrate that can be mixed with fresh water - still or sparkling - for a delightful refreshing non-alcoholic beverage. If you like, of course, you can also add a jigger of vodka or gin. My first attempt at a shrub is a half gallon of chopped Italian plums and a few springs of rosemary. I expect it will be delicious. 

I missed a lot of preserving season this year - for the very worthwhile reason that we were in Mexico with my husband’s family - but I am making up for list time. Mabon is upon us, almost, and I intend to embrace the motto of the season and be prepared. 

Besides, I love it. Putting up food is just about my favorite thing ever. 

Tuesday, August 28, 2018

Quince Años for Hope



Hope will turn fifteen in October. Fifteen is a major, major birthday in Mexico - in the old days it was the traditional coming of age birthday, when a girl would be “presented to society” and declared eligible for courtship. And it was marked with an extravagant party for the entire community.  Rather like a debutante’s “coming out” ball. 

Hope will have her quince at home in October, but her abuelita wanted to throw her a party here as well. It was a lovely affair, just family and close friends, but that amounted to about thirty-five people. We cooked vats of posole (Hope’s requested meal) and Homero surprised her with mariachis. 



Opening the Waltz with Papa



Posing with the mariachis. Hope has become quite a good guitar player, and after the mariachis performed they sat down to eat - as is traditional - and Hope played a few songs. As they were leaving, the bandleader stopped Hope and told her that she has an enchanting voice, plays well, and should never stop. 




Last waltz with a doll.... this tradition symbolizes “putting away childish things” and becoming a grownup lady. 

There’s a lot to be said about Quinces, and I’d love to write a whole post about them. Maybe later, as right now I have to get downstairs and start helping with the tamales. 


Saturday, July 21, 2018

Cooking in Oaxaca (Improv Style)


Meatballs in red sauce 

I love to cook, but cooking here presents some, ahem, challenges..  

We are staying at my mother-in-law’s house and that means I am cooking in her kitchen. Which, I will say, is pretty well equipped. Four burner gas stove with a cast iron comal; functional fridge and freezer. Decent selection of cookware, by which I mean there is a small skillet and a large skillet, stockpots of various sizes, cutting boards, and a full range of implements like spatulas and strainers. A pretty good blender. 

But most of the equipment is.... not of a quality I would buy at home. Pots and pans are aluminum, or whatever that sheet metal-covered-in-blue-enamel camping ware is. They are warped and don’t sit flat on the burner. Knives are cheap, dull, and plastic handled. There is theoretically an oven but it hasn’t been used since we lived here five years ago and is crammed with stuff I wouldn’t attempt to remove and find other space for.

Then there’s my mother-in-law’s organization system, or lack thereof. Now, I’m no neat freak and I know my own kitchen falls far below the standards of those of many people. So I’m not being judgemental, I’m just explaining why I have a hard time sometimes. 

Mamá keeps everything in plastic bags, usually opaque ones, twisted shut, knitted at the top, and thrown into the cupboard. There are probably a hundred such bags, and I can’t tell what’s in any of them. There are big bags, small bags, bags that crackle when you pick them up, as if stuffed with dried twigs, and bags that are heavy and solid enough to be full of sand. The knots are so tight I can never undo them, and I don’t want to tear open the bag to see what’s in it. 

The fridge is the same, as is the freezer. So of course I just buy my own food. I brought home a bag of rice and a bag of beans and mama says “No no no! Why did you buy rice! We have lots of rice!” Yeah - probably eighteen separate bags of rice, but which ones? 

And next time I look for the rice, or the beans, or the yogurt, or the cheese I brought home, it’s disappeared into little opaque bags. Some of her kitchen habits leave me mystified. I bought a loaf of sliced bread for sandwiches, and when I went to look for it, she had put it in the freezer and it was frozen solid. 

Mealtimes are also different here than at home. A fairly hearty breakfast whenever we stumble downstairs (we are not early risers), prepared by Mamá, who does not believe us when we say we prefer to eat lightly in the mornings. At home, we have coffee when we wake up, and then lunch a few hours later. Here, we are presented with tamales or quesadillas or chicken in mole or beans and rice with scrambled eggs first thing. 

Dinner is late, usually sometime between 8 and 9. If I want to cook - which I often do, both because I like to and because the children ask me to - I have to work with what I can find. Within walking distance, there are only very small stores in people’s homes that carry a quite basic supply of ingredients: rice, black beans, a few canned goods like tuna and evaporated milk, and a small selection of fresh produce. And a decidedly wider selection of junk food, mostly Bimbo products. 

Cooking Mexican food would not present much of a problem, obviously, as long as I stuck to simple recipes. But Mamá does all those dishes so much better than me that I prefer to leave them to her, and my kids often ask for dishes I make at home. So I improvise. 

Hope asked me for chicken and vegetables in Thai peanut sauce like I make at home. I told her I’d do my best. 

Chicken: no problem. It’s tough free-range ranch chicken, but it tastes good. So I boiled the heck out of it with garlic, onion, clove, allspice, and salt and pepper and shredded it, saving the broth. The corner store had green cabbage and green beans, so those were the vegetables. 

The peanut sauce was the tough part. I had to wait until Friday, when they hold the neighborhood tianguis (street market) to get ginger. There was a bottle of soy sauce in the fridge that I’m pretty sure I bought myself two years ago. 
The hardest thing to figure out was fish sauce. If there’s no fish sauce, it’s not Thai peanut sauce, full stop. Finally I had a brain wave. 


Charolitos

These are dried anchovies, or charolitos, as they are called here. They’re super tiny, less than an inch long, and dried crisp. I got them at the tianguis. Six or eight of them reproduced the flavor of fish sauce, at least somewhat. The tianguis also provided a young coconut, skillfully removed from its husk in one piece, with the water still inside, like a perfect snowball. The man does it with a machete.  

Mamás blender was not up to the task of turning roasted peanuts into a smooth paste, even with the admixture of chicken broth and coconut milk,  so the resulting peanut sauce was a bit gritty, but it had the right flavor profile. Hope was happy. 

Today I had a craving for spaghetti and meatballs. The carnicería right next door was closed, but I was determined to have meat balls so I took a mototaxi up to the big butcher about a half mile away. I asked for three-quarters of a kilo of ground beef. The butcher hacked off a few pieces of very lean meat - I have no clue what part of the animal it was, but there was zero visible fat - and ground it for me. I would have preferred a coarser grind as well as a piece with a little fat on it, but oh well. 

Back at home I mixed the meat with a couple of eggs and some very fine bread crumbs (Mamá had bought a bag of bread crumbs to fry fish the other night) and salt and pepper. I looked in the spice drawer, saw twenty or thirty little plastic bags of various colors, and sent Paloma next door for three pesos worth of oregano. 

No olive oil, so I fried the meatballs in vegetable oil. 

Making a red sauce was fairly straightforward except for the lack of olive oil. Garlic, onion, more oregano, whizz up some lovely ripe tomatoes in the blender. 

When we went to the big grocery store last week (it’s accross town always) I had been delighted to see Parmesan cheese in the green can, just like at home. I bought it, and set it on top of the fridge, but since then it has disappeared into the depths of some cupboard or another and I couldn’t find it. So I used the cheese I have, which is quesillo. It’s basically mozerella, but stringier. It’s basically string cheese. It melted into the red sauce in a lovely gooey way. 

I’m looking forward to seeing how my improvisation turned out. 


Friday, July 13, 2018

Guelaguetza in Oaxaca


Of all Mexico’s thirty-some states, Oaxaca is the one with the most indigenous groups and the most indigenous languages surviving. There are at least sixteen distinct peoples with at least sixteen different living languages, with speakers numbering in the hundreds of thousands. 





As everywhere, indigenous culture and language is under threat from the tide of global monoculture, but more than in most places, Native culture is still vibrant here. And one of the main ways that Oaxacans show pride and maintain their indigenous heritage is through the Gueleguetza. 

http://www.theyucatantimes.com/2018/07/the-guelaguetza-one-of-the-most-important-annual-indigenous-cultural-events-in-mexico/

The entire month of July is given over to parades, music, dancing, and displays of craftsmanship. On any given evening, you can sit on a bench in the zócalo or on the stone steps of an ancient church along main pedestrian avenue downtown and listen to a choral group singing traditional songs, or watch ladies in gorgeous embroidered costumes twirl to the sound of drums and trumpets. 

Today, Paloma and I were wasting a few hours downtownnwhile Mamá was at her danzón class, and we ran smack into a calenda. That’s a parade of musicians and dancers attended by giant puppets and huge paper mache figures. 








The Guelaguetza culminates in two day-long performances by dancers and musicians from each of Oaxaca’s indigenous groups, at a beautiful amphitheater high on a hill above the city. People come from all over Mexico and indeed all over the world to see the pageantry and feel the pride. 

The work that goes into the Guelaguetza is mind boggling. All over the state, children take classes of baile folklórico; women weave and embroider and sew fantastic costumes; artisans create all the enormous and breathtaking accoutrements: fireworks, castles made of straw, fifteen foot tall dancing puppets. 

Yes, there’s an element of tourism. Yes, there are financial incentives. Of course there are. But the Guelaguetza, which is a word that literally means “cooperation” or “mutual support,” or even “an offering” is a tradition that is much older than the modern tourism industry in Oaxaca. Tribes have been gathering on el Cerro de Fortín for a summer festival of trade and celebration since colonial times. In its opulence and ostentation, the Guelaguetza has something in common with our more familiar Potlatch. 

But the concept of Guelaguetza is much deeper and much more embedded in Mexican indigenous culture than any one festival could be. It refers to those beautiful, complicated webs of mutual aid and obligation that are formalized through the compadre/comadre system. Whenever a baby is baptized in Mexico, or a couple is married, or a grandfather is buried - whenever any kind of rite is performed or celebration held - this web gets activated. 

Someone buys the baby’s christening gown. An offering. Someone pays for the engraved glasses that guests take home as souvenirs. An offering. Someone puts a bottle of mezcal on every table at the wedding reception. An offering. Someone brings the flowers to decorate the church for the quinceañera’s mass. 

And at the next christening or wedding or funeral, everything is shuffled and everyone reciprocates and somehow, all these offerings - even offerings of tacky plastic doodads and orange soda and tarps to cover the street in case of rain - somehow all these offerings add up to an extremely durable and flexible and beautiful system of mutual dependence and friendship. 

Guelaguetza. 




Sunday, July 1, 2018

All the Fruit We Won’t Be Eating



The cherries are just getting ripe. Paloma and I went out and picked this basket of cherries in about four minutes flat, off of one of our three cherry trees. These cherries are perfectly ripe right now - but the Ranier and the other dark cherry (Lapin? Sam? Stella? I can’t remember) still have a few days to go. 

Homero is leaving for Mexico in the truck day after tomorrow; the girls and I are flying down a week later. We can gorge ourselves on cherries before we go, but there isn’t time for me to do any processing. It’s eat ‘em now or forever hold your peace. 

At least we get to enjoy the cherries before we go. This is shaping up to be a great year for the orchard, and we will miss out on some of my favorites. I’m especially mourning the loss of the greengage plums. That tree is finally starting to bear a respectable crop, after years of me wondering what was wrong with it. I guess it just needed time. Right now the branches are loaded with hard little green balls, which will ripen in August into luscious, sweet, golden orbs bursting with juice. And we will not get to enjoy any of them. 

Nor the raspberries. All of raspberry season will pass with us far away, and so we will not have raspberry smoothies this winter. I hope we will be home in time for the Italian prunes - that tree is absolutely jam-packed with little green plums. I adore Italian prunes, all ways - fresh, stewed, dried.  This year I was thinking to make wine again. It was delicious last time. But unless the weather is extraordinarily cooperative, we will miss Italian prune season as well. 

Blackberries are more hopeful. We will be home the first week in September. If the rains hold off, there will probably be blackberries still, although the best of the season will be ending. 

Apples and pears. Hooray! Apple cider season will take place as scheduled. The Comice pears will be perfect for eating out of hand, inshallah, and of course there will still be the farmers market and its late season bounty of tomatoes and squash.

And of course let’s not forget that I am traveling to the land of cheap and exquisite fruit. Mangoes. Tunas (cactus fruit, not fish). Watermelons. Avocados. Passion fruit. Papaya. 

Sunday, June 10, 2018

Long Live Hippies (Trade Network ‘18) S




We are currently getting about three gallons of milk a day from my two best dairy goats, Polly and Christmas. I have been making cheese two or three times a week, but the milk piles up even so. This morning, there were seven half-gallon jars full of milk in the fridge, as well as a few pounds of chèvre and several vacuum sealed packages of hard cheese. There are also eight or so pints of canned cajeta in the pantry. 

As I have written before, we will be spending most of this summer in Oaxaca, so any and all cheesemaking activity needs to take place before we leave. Obviously, we want to maximize the benefit of this shortened milk season. To that end, Homero and I have both been seeking out possible trade partners. 

A few miles from here, between our farm and the shore of the Salish sea, there is a bona-fide commune. It’s a beautiful piece of property inhabited by five or six families of hippies who live in school-buses, RVs, and trailers of various sorts. Somehow, several years ago, Homero became the de-facto hippie commune schoolbus mechanic for the entire colony. He has been quietly and cheaply keeping their vehicles running for years now. This year, the relationship has paid off in a new trade partner. 

Today, a couple of nice young white people with dreadlocks appeared on our porch with a big bowl of strawberries, a bag of lovely lettuces, and a bunch of radishes. In exchange we handed over a gallon and a half of fresh milk and a pound or so of chèvre. After chatting for a few minutes about cheesemaking, I also loaned them a book of cheese recipes and a teaspoon of mesophilic starter. They were delighted, and promised future zucchini, basil, and raspberries in exchange for more cheese. We even talked about them possibly coming to milk while we are gone and thereby keep at least one of our does lactating. 

Forging relationships with my neighbors always makes me happy. I do love striving for self-sufficiency, which is one of my long-term goals,  but to me, that term does not and never has meant providing all our family’s needs alone. No man, and no homestead, is an island. True self-sufficiency has always meant cultivating mutually beneficial relationships and creating networks of mutual support with neighbors. Sharing resources, whether those resources be material goods like tools, canning jars, and pasture, or whether they be knowledge and experience, books and knowhow. True wealth lies not in hoarding stuff but in creating and maintaining friendships. 

Friends are the real wealth. 


Friday, June 8, 2018

Bloodsuckers (Parasite Problems)



Dairy goats are plagued by parasites. It's just a fact. Some areas of the country are worse than others, and in some areas resistance has become a problem; in other areas its less serious. But anyone who raises dairy goats will have to develop a parasite protocol and be on the lookout for signs of infestation.

I've had my troubles with parasites before - our wet weather and lack of hard freezes some winters contributes to the issue. We've had lungworms and stomach worms and coccidia. For the most part, these have been passing problems, and with vigilant treatment otherwise healthy goats shake off the effects and continue to thrive. I do know by now, however, what a wormy goat looks like.

-Diarrhea. Primary symptom. May be intermittent or constant.

- Skinny. Weight loss is the main symptom (after diarrhea) and it happens not just because the parasites leech energy from the host, but because if the host is losing enough blood they will become anemic and then the rumen doesn't get properly perfused, doesn't work correctly, and you get malabsorption syndrome. Then it doesn't matter how much quality food you are feeding, the goats can't benefit from it.

- anemia symptoms: lethargy, pale gums and conjunctiva

- lowered milk production, if they are in milk

- rough, coarse coat. I don't know why this happens.

In the middle of winter, when it's cold, and all the forage is gone and the goats are subsisting on just hay, and they are pregnant, it's fairly normal for them to lose a little weight. But they shouldn't get really thin. This past winter my goats kept losing weight no matter what I fed them. In fact, they were skinny as rail fences, and generally looked run down and wormy. They started pooping green glop, instead of nice clean pellets. I figured I had worms and dosed everyone with the standard medicine, Ivermectin.

When they didn't improve after some time, I repeated the ivermectin, and when they still didn't improve I thought I might have some resistant worms on my hands and switched to a different wormer that works by a totally different action.

Well they just kept losing weight. Spring came, they gave birth (Flopsy to quadruplets again) and the babies were all healthy, but the moms went downhill, trying to feed all those insatiable little monsters. I brought fecal samples to the vet and, maddeningly, they came out clean. Negative for everything. Repeat fecals came out clean as well.

I discussed the issue with my vet, on the phone, but all he suggested was increasing their ration of grain and buying some alfalfa hay. He seemed to think it was a feed issue, and indeed it certainly looked as though my poor goats were starving to death. He said "Parasites are not your problem," but I knew he was wrong. I know an anemic goat when I see one.

I don't know when the light dawned. Maybe it was when spring was far enough advanced that I started letting the goats out to graze in the front, and began spending a lot more time in close proximity with them than I did in the winter, when I would just go out for a few minutes twice a day for chores. I noticed that their coats weren't just rough, but that they actually had bald patches and that they were rubbing themselves along the fences. BINGO! A lightbulb went off in my head.

Not all parasites are internal. There are external parasites as well. Lice. Probably brought here by the buck I used to serve them last fall.

As the parent of three children who went to public school, I have had my fair share of experience with human head lice. As obnoxious and disgusting as they are, in people, lice are not dangerous. They do not carry and dangerous diseases, and being confined to a small percentage of our total surface area, they can't really suck enough blood to do us great harm. In goats, however, the case is different.

A serious lice infestation can act exactly as a serious internal parasite infestation - the insects can suck enough blood to cause serious anemia, and then all the sequelae are the same as that of a worm-induced anemia - malabsorption syndrome, weight loss, even death by starvation. My poor goats were being sucked dry by thousands of tiny vampires.

Luckily, the treatment is easy and cheap. It's actually the exact same medicine used in people - Permethrin - but at a higher concentration. You can buy it at the feed store under the name "Ultraboss," You dose the animals at 3mL/100lbs at a 5% concentration, laying down a line along their spines, just like applying flea medicine to dogs. As in people, it requires a minimum of two doses given two weeks apart, because Permethrin kills live lice but not eggs. Now my goats have received three treatments, and I may still have to give them a fourth. This was a very heavy infestation.

Almost immediately they began to improve. Their energy level went up quickly, and they began to gambol about and bounce like healthy goats do, instead of hobbling around arthritically. Milk production skyrocketed (another post will follow - I am drowning in milk). Their coats began to fill out and regain their gloss. Only the diarrhea is still hanging around. I think that probably the severe anemia actually did some damage to their rumens and it will simply take some time for them to heal and perform optimally again. That's just a supposition. If the diarrhea persists for another couple of weeks, I will have to bite the bullet and actually have the vet out to look at them.

But for now, I feel pretty proud of myself. Yes, it took me a while, but I diagnosed the problem despite poor veterinary advice, and was able to treat my ladies and help them get better. It makes me trust my eye and my instinct better than before. Little belittle, I am becoming a real farmer.

for more information about lice in goats:

http://www.ansc.purdue.edu/SP/MG/Documents/SLIDES/External%20Parasites.pdf















Wednesday, June 6, 2018

The Annual Opening of the Blackberry Blossoms


Monday, May 28, 2018

Homero’s Great Big Birthday


My husband is a fortunate man in many respects. Not the least of which, obviously, is that he’s married to me. But the luck that I am thinking of is that of having his birthday on one of the most reliably beautiful dates of the year. 

May 22 is his actual birthday; we tend to celebrate it on the following weekend, which is Memorial Day weekend. His friends and their children have a rare three day weekend, and the weather is almost always amenable, to say the least, and outrageously gorgeous, if we’re lucky. 

This year, we were lucky. It has become something of a tradition to invite his best friends from Seattle up for a weekend carne asada. This year, we hosted three families - the best friend’s family, the best friend’s daughter’s family, and the best friend’s best friend’s family. Some of them brought their RV’s and stayed for two nights, and some of them stayed in the house for a night, and some of them just trekked up for a day trip. 

Our own children had both been invited, separately, by friend’s families to go camping or sailing, so it was just Homero and I acting as hosts. I made machaca (also known as ropa vieja, or basically shredded pot roast stewed on the stovetop with sliced onions and spices) for tacos and after dinner we decamped to the fire pit on the highest point of the property. 

 Saturday night was a bit breezy and chilly, but we built a roaring bonfire, wrapped up in wool blankets and serapes, and warmed ourselves with tequila and stories. Nightfall comes late at the end of May, but eventually the sky deepened and a three-quarters full moon rose, attended by Jupiter rising in the east and Venus setting in the west. 

Sunday brought hot sun and more people. We were awakened by the arrival of a new family and hurried to make coffee and set out sweetbread. Suddenly there was a swarm of little kids out on the lawn, running in circles and bouncing on the trampoline. After everyone had recuperated from the previous late night, one of the ladies, who is Salvadoreña,  decided to help me make pupusas and curtido for lunch. 

Pupusas are comida típica from El Salvador, fat little stuffed corn masa cakes. The can be, and are, stuffed with any number of delicious things, but we stuffed ours with mozzarella and served them with a tangy, slightly fermented cabbage slaw called curtido and a mild tomato salsa. They are delightfully crunchy, salty, and melty, topped with the vinegary slaw. 

After lunch, some people understandably wanted to lie around in a food coma, but others, when  I suggested going out to Birch Bay, took me up on that offer. Birch Bay is just a few miles from our house. There is a beautiful state park, but it costs money to park and the beach is rocky. Further along the shore, by the town, there is a mile-long sandy beach. The water is shallow and warm, with beds of eelgrass and lots of tiny crabs and little grey fish that dart away from your feet. This weekend, there also happened to be a kite festival, and the sky was decorated with dozens of colorful fish, dragons, ribbons, and geometric shapes. 

The children, barely more than toddlers, splashed and played in the lukewarm water. The adults rolled up their pantsleeves or tucked up their skirts and waded. We hit the ice cream shop. We hit the farmer’s market. We hit the liquor store. We went home just as the sun was beginning to dip and hunger pangs were beginning to assert themselves in our bellies. I felt the start of a serious sunburn on my forehead and shoulders. 

Arriving, we saw that the home contingent had started a fire again. I let the goats out to browse and followed them slowly  around the property, a beer in my hand, listening to the laughter of the adults around the fire and the shrieks of the children on the swingset. 

After the evening milking, I was ready for a break from the festivities and so I left everyone else to their convivial circle and headed inside to cook some dinner. I had bought a half-halibut a few days before because there was a great sale at my local store, and I had frozen some of it and planned to bake the rest for ourselves, but Homero told me that our guests had decided  to spend a second night and so I needed to make three pounds of fish stretch into dinner for sixteen. The only way to do that that I am aware of is fish soup, with lots of vegetables,  so that’s what I made, along with a big pot of rice. 

Having stayed up late the night before, I was tired and elected to turn in around eleven, long before anyone else. I assume the conversation around the fire went on into the wee hours, until the firewood, the beer, or both ran out, but I wasn’t there to be a part of it. I was dreaming peacefully face down in my down blanket. 

This morning I awoke before anyone else, and put on some water for coffee. I surveyed the wreck of the kitchen with a jaundiced eye, pulled a trash bag out from under the sunk, and began cleaning up, not caring too much if the clink and crash of beer bottles breaking as I threw them into the sack was disturbing anyone’s slumber. Eventually, my ragged-faced family and friends appeared in the kitchen, in search of coffee and food to assuage their hangovers. 

Originally, we had planned to do a carne asada - grilled meat - but it hadn’t happened, so we had a bunch of pre-marinated, thin-cut flank steak in the fridge. We cooked that on a hot cast iron comal (and disconnected the fire alarm, which didn’t like the resulting smoke and kept blasting out high pitched warnings), along with baby onions and fresh nopales. Add fresh hot corn tortillas, avocado slices, and copious amounts of stingingly hot salsa and you have a breakfast that will kick the shit out of your hangover. 

The rest of today, after everyone left, has been relegated to quiet activities - reading, maybe throwing a load of laundry in the machine, wiping down the table. I plan to watch an episode of Westworld in a little while here. That’s about it. 

There are leftover pupusas and fish soup for dinner. I’m looking forward to that. 




Tuesday, May 15, 2018

Summer in Oaxaca (Abbreviated Cheese)



This cheese season will be a short one: we are going to Mexico for most of the summer. Over the past three years we have been slowly, by fits and starts, building a house in Oaxaca. The house is finally getting close to “done,” by which I mean the part for which we are paying professionals is nearly done, and we are approaching the parts that we plan to do ourselves. 

The professionals (and it should be mentioned here that it pained my husband in the extreme to cede any part of the construction to professionals at all) have completed what in Mexico is called the “obra negra.” That means, more or less, that the floors, walls, ceilings, and roof are in, and the plumbing and wiring is basically finished. But there are no fixtures, no appliances, no lights or sinks or paint or flooring. Choosing and installing all of that, and choosing the furniture, is the “fun part.” We will be doing much of that work this July and August. 

It’s been two years since we were in Oaxaca, and I can’t wait to get back. The children are excited too. However, it is beginning to become clear to me that when we elected to raise our children bilingual, binational, and bicultural, it was not an unmixed blessing we were bestowing upon them. I only thought of the benefits of having two homelands; it never occurred to me that being at home and comfortable in two worlds came with the drawback of always being homesick for somewhere. 

When we are here, they miss Oaxaca, and their cousins, and the peculiar camaraderie and joie de vivre that life in Mexico affords. When they are in Oaxaca they miss their home, their rooms, their friends, and the American brand of privacy that does not exist in Mexico. I never thought about the fact that being a citizen of two countries means you are always pining for one or the other. 

Meanwhile, here on the farm, cheese season has begun. I was lucky to sell all the goats I intended to sell this year - not just this year’s babies but also those from last year that I deemed unsuitable as breeding stock - which was all of them. I think this is the best year I have ever had for selling goats. I sold ten, altogether - seven babies and three adults - for a combined total of fifteen hundred dollars. That is, coincidentally, the exact amount I need as farm income, once every third year at least, to keep my favorable tax status as a working farm. 

All of this year’s babies have now been collected, which means that I have three mammas to milk every day. And that means about three gallons of milk a day - a little less. And THAT means I need to be making cheese at least three times a weeks so far, I have made three batches of delicious chèvre, two cheddars, and a couple of queso frescos. My brother in law hooked me up with a woman who owns a fishing boat and sells Alaskan salmon - I am planning to meet with her and trade cheese for salmon sometime this week. 

And now I have to go, because it is time to milk, yet again. 



Tuesday, May 1, 2018

Good Beltane to You!





My Beltane Altar. I don't have any images specifically for Beltane, so I used this sketch of Danae welcoming Zeus in the form of a shower of gold. It's sketch for a larger painting, one of a series I did many years ago, reimagining the Ancient Greek tales rape or seduction as instead images of divine love and passion. In this same series I have Persephone and Hades, Leda and the Swan, and Europa being carried off peacefully asleep on the broad back of Zeus as a bull. 

I'm not at all sure how closely my own understanding of Beltane hews to the original meaning - as if anyone can really say. To me, this is the celebration of the yearly renewal of the eternal marriage of heaven and earth. A celebration of the energy and passion that springs from the union of male and female. A celebration of the act of creation that continually remakes the universe. 

My husband went to a neighbor's house and cut me an amazing, fifteen foot tall cane of bamboo to make a maypole. We haven't decorated a maypole in a few years, and it's one of my favorite rituals. I have some witchy friends coming over, and my daughter Rowan, and I'm making a Beltane feast and I'm very happy. 

Welcome to the divine bridegroom, who comes today to wed the Goddess. Welcome the quickening fire. Welcome the bearer of the flowering rod, the staff that brings forth water in the dry places. Welcome the loving, healing embrace of the Divine Masculine, of which this world is sorely in need. 

Sunday, April 22, 2018

Farm Finances, Goat Edition 2018

For my records: all four baby bucklings have been sold, surprisingly. Usually, bucklings are hard to sell. The four were sold for an aggregate of $375. Also, Bunny and Ombré, last year’s doelings that didn’t catch pregnant this year, have been sold for $75 each. That’s awfully cheap for does, but these are an unuseful cross breed between Nubian and Nigierian. They are short and will not be good milkers. Basically good for only meat or weed-control. The gentleman who bought them said he wanted them to eat blackberries, but I suspect they will probably end up as food. That’s okay, as long as they are well treated in the meantime. 

Still for sale are this year’s three doelings. I’m asking $150, willing to bargain. I have no idea what to do with them if nobody wants them. I’m trying to get rid of many goats as possible because we will be in Oaxaca most of the summer and I don’t want to overburden the pasture. 

In any case: proceeds so far this year from animal sale:

Sale of live goats: $525
Sale of processed pork: $400

Total: $925

Not too shabby. 

Monday, April 9, 2018

Baby Goats Make Grey Days Okay


Bunny needs to be beaten off the fruit trees. 







The babies are learning what’s good to eat (blackberries! Yum!). 




Paloma, being gently attacked.