Our first batch of meat birds arrived today - cute-little-balls-of-fluff. We picked them up in their cardboard box crate at the local co-op bright and early this morning - 60 chicks in all. They squish them in a box together so they can help keep each other warm. When we arrived the whole store was filled with the sounds of cheeping coming from the many boxes of other customers - maybe that's why they ask you to come in early - the sound is a little intense with so many in one room. The chicks were hatched within the last 24 hours and they can go 72 hours without food and water because they are digesting their yolk sac so although we went straight home we knew we had a few hours to spare.
We decided to use a different pen to be our brooder box this time around. The chicks are so little we have them in a big cardboard box for a few days before we let them have the run of the whole pen. A heat lamp is keeping them warm and toasty and they are all eating and drinking and looking very healthy. In a few short weeks they will already be ready to head for the butcher - it's unbelievable how fast they grow!
My rhubarb is looking fabulous - I have several clumps in different places in the yard. I was planning to move it all to one spot but then decided not to in the event that tragedy would strike one part of the garden perhaps the rest would survive - that said I've never seen rhubarb killed off by anything! It's ready to pick so I am trying out a new recipe from a friend and fellow blogger Farmgal. It sounds delish and it supposed to taste great with beef, lamb, on sandwiches and a million other ways. Thanks Farmgal! See her blog here!
Rhubarb Relish
16 cups rhubarb
6 cups vinegar and 2 cups water
8 tsp salt
1 tsp pepper
5 cups white sugar
5 cups brown sugar
4 tsp cinnamon
2 tsp allspice
2 tsp cloves
6 big onions
Chop rhubarb and onions, add all ingrdients, stir well,bring to a boil, turn down and simmer for 3hrs or more until thick. Jar and process in a water bath canner for 10 minutes at 10lbs pressure. (check your altitude for pressure in your area)
6 cups vinegar and 2 cups water
8 tsp salt
1 tsp pepper
5 cups white sugar
5 cups brown sugar
4 tsp cinnamon
2 tsp allspice
2 tsp cloves
6 big onions
Chop rhubarb and onions, add all ingrdients, stir well,bring to a boil, turn down and simmer for 3hrs or more until thick. Jar and process in a water bath canner for 10 minutes at 10lbs pressure. (check your altitude for pressure in your area)
Superwoman I am not. Time for a bath in some epsom salts to ease the aching muscles!
HAPPY SPRING!
Hello Anita! I, too, would like to turn my "Garden of Weedin' " into a Garden of Eatin'! lol.....it's still early in the gardening season so keep planting. I use the no-till method and simple put down sections of newspaper around the plant (or between rows of carrots or onions), then cover it with mulch (grass/straw, not hay/leaves,even wood chips) - the newspaper keeps it dark so the weed seeds don't germinate and the mulch just looks nicer....
ReplyDeleteGood luck - I share your aches and pains.