Sunday, December 4, 2011
No wonder he was 40 pounds dressed out.
Sunday, November 27, 2011
This is our turkey just before the processing.
We chose to hang the turkey. It did calm the bird, but after cutting the jugular veins there was one burst of wing flapping, and then a settling down.
The next few pictures are of the process of plucking the bird. We heated two pots of water and added them to some cold water in the red plastic tub. We didn't have a pot big enough, so the tub was used. The water should be warm, not hot. We read 160 degrees, but we didn't check on ours.
After waiting a bit over a minute the turkey was transferred to the wheelbarrow to begin the plucking. We had seen the wheelbarrow idea online and it did help. Being in the wheelbarrow allowed more than one person to pluck at the same time.
After most of the plucking was done, we hung the bird up again. We were tired of bending over to get to the feathers.
The next step was the eviscerating and cleaning of the cavity. We had a bucket with two trash bags to catch the organs, which this year we decided to discard. Care must be taken at both ends. The incision at the bottom end shouldn't be too deep to avoid cutting the intestines. It was fascinating to have most of the organs almost fall out once the hole was big enough.
A piece of plywood was used as a cutting table. Formica would have been better because plenty of water was used to wash the carcass, constantly.
We know what this is. . .
. . .But what are these?
The finished product. The pan weighs 4 pounds, so the final weight was 40 pounds. As a side note, we didn't have a pan big enough to cook the bird, so we cut it in half and froze one part. Also in hindsight we found out we could have cooked the bird at the full 40 pounds with the proper pan. It just would have taken 7+ hours. Has anyone smoked a turkey before?
After thinking about the event and writing this post, some final thoughts came to mind. Overall the process wasn't as daunting as it was imagined to be. With little slaughtering under our belts before, there was some apprehension before starting. Now, afterwards, it doesn't seem too hard, just a bit of work. The chickens look to be much easier now.
Some thoughts about the past and the future came to mind. Seems like slaughtering is natural and normal for meat eaters. I could imagine our grandparents doing this. We could also see having to do this in the future if food becomes scarce or questionable healthwise. Being connected to our food source in a hands-on manner has to be better for us in the long run.
Wednesday, August 24, 2011
Monday, July 18, 2011
Fusarium wilt and Fusarium crown rot symptoms begin as yellowing of older leaves. With Fusarium crown rot, the leaves often turn brown or black and eventually wilt. With Fusarium wilt, the yellow leaves turn downward and droop.Fusarium oxysporum, the cause of both diseases, is a common tomato fungus that lives in the plant's vascular system, which carries water from the roots to the leaves. To see if either of these diseases is present:
- Check watering practices. Both over- and underwatering can mimic disease symptoms.
- Check the roots. Discolored roots indicate root rot.
- Cut the lower or main stem and look inside at the vascular tissue. Fusarium wilt causes a dark brown discoloration within the vascular tissue. Fusarium crown rot causes a rot or canker at the base of the stem and possibly a root rot. (We found when we cut open the stems of infected plants the entire diameter was brown.)
Most tomato seeds or transplants are labeled with a code such as "VFN," "VFNA," "VFNT," etc. This indicates that the plants are resistant to Verticillium wilt (V), Fusarium wilt (F), southern root-knot nematode (N), early blight (A), or tobacco (tomato) mosaic virus (T). Do not plant tomatoes, potatoes or eggplant in the affected area for two or three years.
And on another site~
Sunday, July 17, 2011
Wednesday, July 13, 2011
There is a controversy in Oak Park, Michigan over a vegetable garden in the front yard of a family trying to feed itself and become a bit more sustainable in troubling times. Above is the picture of the garden. Here is a news piece on the story.
This is a defense by a recent law school grad that formerly lived in Oak Park and the daughter of a Oak Park city employee....and the rebuttal by Julie Bass (whose tale can be followed on the blog Oak Park Hates Veggies).
This article is a commentary on lawns.
Seems to me Oak Park may one of the few places in the United States that hasn't had it's citizens affected by the Recession if they can worry about vegies in the front yard.