homesteading year 4, part 1: expectations
that was a lot for us, so we took it easy the fall and winter of our first year. but plans started picking up the following spring and we dove head-first into homesteading our little plot of land out here in the rolling hills of western pennsylvania!
that next spring, we ordered and DROVE to ohio to pick up our 15 egg-laying chicks. they were still wet when we picked them up (from hatching!) and we brought them back to our home, set them up with a warm brooder box in our laundry room and watched them for hours (kenny even got up twice in the night to check on them!).
we even had a garden that year, that was eaten to the ground by groundhog, but at least we planted and tended a lovely garden!
fast forward to this summer and we’ve found some balance to the whole “hobby-farming” endeavor. we have a new barn with an actual fenced in 1.8 acres. within that fence, barnyard politics rule…not the rules we thought to set up. the donkey is in charge of the five sheep and the two goats. the chickens keep their distance and the cat sneaks some water when the donkey isn’t looking (and then makes her way back out of the pasture fence).
the bees died out this winter and we didn’t get more, we tried to get 10 chickens in our freezer, but only consumed two (gave the rest away). the best laid plans…and all that jazz.
our garden is booming this year thanks to a very patient and green-thumbed kenny. the beans were a huge crop, the limas and edameme are just about to pop, and the tomatoes are all lovely and blight-free this year! we have a cutting garden again (zinnias!) and we had fresh lettuce and broccoli and herbs and will be picking some beautiful butternut squash (for soup!) soon. not to mention the decorative gourds for the dining room table fall decor (that i won’t be spending money on!).
we’ve been eating farm fresh eggs for years now, and i can tell you they are superior and worth the effort o keep hens just for that. last night, we had our first dinner of roasted herbed whole chicken that were raised, killed, and cooked by our own hands and it was good…but not WOW! the drumsticks were tough (probably because the donkey love to chase these chickens and they got a LOT of exercise!), and the breast meat, although large in quantity, were just as tasty as the herbed butter we cooked them in. what was satisfying was the fact that we can now, if we ever need to, raise and harvest our own chicken.
i am glad for the opportunity to learn and teach this way. i’m learning just as much as our boys are, and that is satisfying enough!