The eggs are doing great. We candled them a week ago (held flashight under them in a dark room) to see how they were developing. It looks like 30 of the 36 eggs are developing. We couldn’t really see much in the other 6 but they weren’t smelly so we’ve kept them in the incubator. Only a week to go before we have some keets running around. In honor of our soon to be additions to the family and because I got a bit motivated on one of the rainy days, I made some new toys.

Guinea

Dog

Goat

Serviceberries

Serviceberries, also known as Juneberries, Saskatoons, or Shadbush berries are not really berries. They are actually a pome fruit and are more closely related to apples than berries. They have a unique taste, sweet and fruity but with a hint of an almond like nuttiness that comes from the seeds. They are indigenous to North America and were popular commercially in the past but have become another of those long forgotten fruits. Traditionally, they were dried and used in stews, pemmican, jams, and pies.

Serviceberries make a great substitute in berry recipes. They are a very interesting and tasty addition to muffins and pancakes. Also, their pectin level is high so you don’t need much thickener when making jams and pie filling.

We just started harvesting our serviceberries this year. I can’t wait to make some Serviceberry pie. If you have a serviceberry tree and need a good recipe, try this one.

Serviceberry Pie

Filling:
4 cups of Serviceberries (Juneberries, Saskatoons, Shadbush berries)
3/4 cups sugar
3 tbs flour
1/4cup water
2 tbs lemon juice 

Crust:
3  cups White wheat flour
1 tsp salt
12 tbspns chilled unsalted butter, cut into small pieces
3 tbspns chilled vegetable shortening cut into small pieces
about 8 tbsns ice water

For Crust: Preheat oven to 400F. Mix the flour and salt. Add butter and shortening and mix until mixture is crumbly. Mix in enough ice water to form moist clumps (no more than 4tbspns though-any more than that and you will end up with goo). Split the dough into 2 balls. Roll out the dough on a floured surface and transfer to a pie pan. Trim overhanging dough. Roll out the 2^nd dough ball to be used as the covering after you place the filling in the pie pan. Set aside.

Pierce crust in the pie tin all over with a fork. Bake crust in oven til golden, about 10 to 15 minutes.

For Filling: Preheat oven to 375F. Cook berries in water until boiling. Reduce water if using frozen berries. Add cornstarch and sugar and boil until clear, stirring constantly. Remove from heat. Add lemon juice, butter and almond extract. Cool. This filling can be used for single or double crust pie, tarts, or on a cheesecake. Transfer mixture to the pie tin. Place remaining dough on top of mixture. Bake for 25 to 30 minutes till top is golden brown.

I spent two weeks researching and reading everything I could on Guinea Fowl. The next step was to shop around searching for keats (day old guinea fowl). Unfortunately, they are becoming quite popular and sell out quickly. So we came up with the brilliant idea that we would hatch them ourselves. So now, the adventure begins.

We found a reliable seller on Ebay and my dear husband won us the eggs by bidding as he usually does. In the last few seconds of the auction, he bid a penny over the highest amount we were willing to pay . And that was the exact price we paid for the eggs. They arrived yesterday and we let them sit at room temperature for 18 hours, small end down in egg cartons.

Guinea Fowl Eggs

The eggs are pretty small compared to a chicken egg.

Egg Comparison

While the eggs sat on the counter, we made some adjustments to the incubator. Being married to an all around knowledgeable computer guy has its merits. He hooked up an extra computer fan he had in the basement to the still air incubator we bought in order to make it a circulating air incubator.  We also purchased an indoor/outdoor thermometer that also gives a humidity reading. So, with all of the electronic parts working, we added water and addjusted the temperature until we were between 99F and 100F and 45% humidity.

Incubator

At six thirty this morning, I put all the eggs into the incubator after marking one side with an X (eggs have to be turned 3 to 5 times a day). 

So now, we sit and wait and turn eggs for 28 days.   

 

Eggs in Incubator

We tilled about 2,500 square feet of the property so far

and will start growing vegetables on that. After we’ve planted this area, we’ll start clearing some more of the land.

Tomorrow, we’ll put up the deer fencing and start planting on the new property but today was a relaxed evening. I transplanted some plants that were outgrowing the seed starters and started some new seeds while the menfolk mowed the lawn.

We dug four 8 inch deep trenches and spread  the potatoes 15 inches apart with about 1 1/2  feet between each row. This is our first year growing potatoes so we started out with a small amount to see how it goes.

Potatoes

We also put up the deer fencing to prevent these four intruders from munching on our fruits and vegetables.

Visiting Deer

 The deer fencing is temporary but next year we’re planning to put up something a bit more permanent.

Before

After

 We already have some things growing in the garden. Strawberry plants, rhubarb, parsley, lemon balm, raspberries and the garlic that we planted this past Fall.

Raspberry Cane in Bloom

Garlic

 Just a few more weeks and we’ll be transplanting tomatoes and some of our other vegetables. For now, we’re trying to take advantage of the few warm and sunny days that we are getting.

Spring is finally here, and I am so excited. This weekend, we will be planting seeds in the garden and clearing out those last remnants of leaves that helped protect the perennials from frost. Our vegetable list for this year has grown.

Vegetables & Herbs:

Artichoke (if I can finally get them to grow)
Broccoli
Cauliflower
Beans, Bush – 2 types
Beans, Pole – 2 types
Brussels Sprout
Carrots
Corn
Cucumber
Eggplant
Peas
Leeks
Lettuce – Romaine and looseleaf
Peppers – Green, jalapeno, orange
Pumpkins
Radishes
Scallions
Tomatoes – grape, heirloom vine, paste
Watermelon
Strawberries
Basil
Chives
Cilantro
Mint
Oregano
Thyme

Flowers:
Nasturtiums
Marigolds
Zinnias
Hollyhocks
Echinacea

Mallow

Calendula

Bells of Ireland

Sunflowers

We already have these planted (We put the asparagus and rhubarb in last year and the house came with tons of raspberries):
Asparagus
Raspberries
Rhubarb

We are planning on expanding our edible landscaping this year too. All of those horrid prickly bushes are coming out and will hopefully be replaced by blueberry bushes. Also, we will be adding more herbs, strawberries and maybe some ground cranberries to the landscape.

Of course this list will change over time as we see what grows, what doesn’t and as we run out of time and space. But for now, this is our  plan for the spring planting. 

April 1-14 The Mothering Street Team on Etsy is doing …a Give-Away!! Two beautiful baskets put together with all sorts of wonderful gifts for mothers and children.

Basket #1 – For the kiddos, you’ll receive: A wooden helicopter from Imagination Kids, a silk ring twirl toy and a rainbow wood bead necklace from Sun Anthem, a set of six small cars from Small Town Toys, a felt Totoro applique from Spunky Gal, pirate sandwich wrappers from Creations by Hippie Fairy Lover, a child’s healing necklace (picture pending) from Stones of Healing, and a set of play-dough from MayaMade.

Basket #1

Basket #2 - For the hard-working mamas out there: Bath bombs from Circle Natural Goods, beautiful bead bracelet from Little Queen Sheba, a stack of breastfeeding awareness bumper-stickers (to share!) and additional natural decals from Elemental Handcrafts, a Little Ones Sweet Dreams aromatherapy set with Need to Sleep Mist and customizable bed-time poem, and an herbal cloth trivet, both from MayaMade.

Basket #2

• *************************************************************

So how do you get to enter the giveaway?

There are 3 easy ways to earn chances to win this collection of great items made by Mothering Street Team mamas all over the country. Do one or ALL of the following and on April 15th, all of your earned tickets will be placed in a pool and one lucky person will be randomly selected to win it all!!!

So here is what to do:

1. Talk to us. Leave a comment at http://mdcmoms.blogspot.com/ from April 1 through April 14. (Remember to add in your email or blog in the comment so you can be reached if you win.) One comment entry per person. Comment = one ticket.

2. Talk about us. April 1 – April 14: Blog about the give-away! Leave a comment at http://mdcmoms.blogspot.com/ linking to your blog. Blogging = two tickets!

3. Shop with us! April 1 – April 14: Turn your shopping habit into more chances to win! Purchase something from one of the participating stores listed and leave a note to seller at checkout that you want to be in the giveaway. $1 = one ticket. No limit!! Participating stores to earn more chances to win are (you can also run a search for MDCSPRINGFLING to find these participating stores on etsy!):

BeansRiceRevolt

BrightBlack

Circle Natural Goods

Creations by Hippie Fairy Lover

Elemental Handcrafts

Imagination Kids

LilBees

Little Red Appleton

Little Peanut Shop

Lyneya’s Toys

MayaMade

Small Town Toys

Stones of Healing

Sugar Kane Creations

Sun Anthem

Whole Mother Creations

You’re Inspired

Have fun and  good luck!!!

Yes, it can. Though technically, it is not considered Feta, it is considered salad cheese or Greek style cheese. But. it is still quite tasty. Not like real Feta, but when all you have is cow’s milk, it will do. True Feta is made from sheep or goat milk or a combination of the two. So, here is how to make a Feta-like cheese from cow’s milk.

INGREDIENTS:

 a large stainless steel pot

a long knife
2 cheesecloths (I use the gerber diaper cloth…works really well)
strainer
cheese mold

follower (mine is made out of wood that I cut to fit into my cheese mold)

Warm the milk to 86°F. Remove it from the heat. Take 1 tablespoon of the heated milk and add it to the tablespoon of yogurt and mix well. Mix the blended yogurt and milk into the warmed milk.  Cover and let the  milk sit for one hour at room temperature. While the milk sits, mix the rennet and the ¼ cup of water. Add the dissolved rennet to the milk and stir to mix thoroughly. Let milk sit covered overnight at room temperature. 

The next morning, the milk should have gelled.   Check for a clean break (if you’re not sure what a clean break is…see my previous cheese making posts). Cut the curd into ½ inch pieces. Let the curd sit for 10-15 minutes. Pour about 20 oz of whey into another container (you will need this later for the brine) and pour the rest of the whey off through the strainer lined with the cheesecloth and pour the curds into the cloth too. Let the curds drain at room temperature until no more whey drains out (about 2-4 hours).  Place the drained curds into a bowl,  and mix in a ½ teaspoon of salt, breaking up the curd. Line the cheese mold with the cloth, place the curds inside, and fold over the ends of the cloth. Place the follower on top, and place weight on top of that. I started out with 30lb for two hours and then added another 20lb. Let the pressed curds sit overnight.

The next morning, prepare the pickling brine. Use the 20oz of whey and add 5 tablespoons of salt. Stir to dissolve. Cut the cheese into 1.5 inch cubes and place into a wide-mouth jar. Pour the brine over to cover. Let the cheese pickle for several days in the refrigerator. The cheese will become drier and more easily crumbled with time. Store your yummy cheese in the refrigerator or freeze it.

INGREDIENTS

2 3/4 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1/4 cup butter, melted and cooled

2 teaspoons vanilla extract

2 quarts vegetable oil

Glaze

1/3 cup butter

2 cups confectioners sugar

1 ½ teaspoons vanilla

4 tablespoons hot water

DIRECTIONS

Stir together the flour, ½ cup of sugar, baking powder, and salt. Add in the milk, egg, butter, and vanilla. Mix until well blended.

Heat oil to 370 degrees F. (I use my small stainless steel pot and fry one donut and two donut holes at a time.)

Spread lots of flour on a flat surface and roll the dough out so it is ½ inch thick. To make round donuts with holes in the middle, you will need to different size cutters. I use a small glass bowl to make the larger circle diameter and a bottle cap to make the smaller circle diameter. I also fry  all the dough from the smaller circle to make donut holes for my 2 year old. He loves them.

Fry doughnuts in hot oil until golden brown on one side and  turn them over once. Remove from the oil and drain on a paper or cloth towel on a rack.

Combine the butter, confectioner’s sugar, and vanilla in a pot on the stove over medium heat. Add the 4 tablespoons of hot water. Add more water as needed to get the consistency you would like for the glaze. Pour or brush the glaze over the donuts and let dry.

Now you have a tasty treat for breakfast in the morning or for a snack.