Peacock Orchard

Beauty Abounds

Our property is in bloom. So many blooms I can’t even fit them all in one post. We have the usual alfalfa and sweet clover. The blooming weeds, erm, wildflowers. The beauty is everywhere but for me, it’s acutely in the plants I’ve planted myself. The acres of sainfoin blooming in all their pink glory. The cider orchard full of vetch, poppies, clover and more.

Enough talk, enjoy the beauty with me.

The sainfoin is such an object of fascination for us.

Let’s not forget the beauty in our animals either. Unfortunately only one of them would stand still long enough to get a good picture.

My glorious Prince the blackshoulder peacock.

Natural Swim Pond- digging has begun

We are water people. I love everything about it, so naturally we’d want something to swim in on our property. Something lovely and looks like it belongs in the landscape. It wasn’t feasible before. Too expensive. However, the unintentional pond has shown us we can line a pond rather cheaply with materials from our own property. Wyoming is a leading producer of Bentonite, a clay that is used a lot in construction and pond building. I cannot say 100% that bentonite is the reason we made the unintentional pond but whatever that black clay is, it holds water. So we’ll be mining it out and lining our natural swim pond with it.

Stage 1 of this project is obviously digging the hole. Our trusty excavator is making light work of that. The swimming area of the pond is planned to be a rectangle 30 feet long and at least 7 feet across. The deep end will also be 7 feet. Our excavator can only dig 7 feet if you hadn’t guessed.

I have the deep end dug, for the most part. I need to move the excavator to the other side to get some stuff I couldn’t reach, but otherwise it’s good to go.

My progress was halted by the gigantic pile of dirt that had accumulated near me. The plan was to double team the digging, one of us in the excavator and one in the tractor moving the dirt. Kids prohibit that plan mostly. Someone has to watch the little devils. They also inhibit the moving of dirt as it is a premier play spot.

We managed it, somehow. The entire pile hasn’t been moved, weather intervened, but I can move the excavator around now to finish the deep end.

So once the rectangle is completed I will go back and slope the walls for the planting area. Make it a more organic shape. Then comes the lining with bentonite. That will be the toughest job yet. Once that’s done though, nothing but plants and parties.

Mulching the garden, my positive and really negative experiences

My beautiful niece and nephew came over to assist with some farm chores for cash. I picked a terrible one for them. I tend to pick pay tasks by how little I actually want to do them. I have a 5 year old hay bale in the lean-to I’ve been picking away at over the years. I finally want it out of there and moved to the garden areas for mulching.

I love mulch for it’s ability to suppress weeds (as I’m a lazy gardener) and it’s ability to hold in moisture. I’m terrible at watering too. My tomatoes and peppers are valuable to me. There is nothing like home canned spaghetti sauce and salsa. I need these things to really take off. So mulching them is worth paying for, and not hauling hay, more so.

I am nervous about this though. I mulched our largest garden last fall in the hopes of suppressing a lot of weeds. What we got instead was an infestation of ground squirrels. When dead babies started showing up we actually worried about the plague. That garden has been completely abandoned at this point. It did have a high point though. One snowy day we looked out the window to find this:

Isn’t it the most glorious stoat you’ve ever seen! That little stoat spent a week murdering every ground squirrel it could find. We haven’t seen one in that garden since. Hasn’t stopped me from abandoning the garden though. The ground squirrels will repopulate the tunnels, it’s just a matter of time. Still, we have some anti-squirrel around and that feels pretty darn amazing.

So you can see why I would be rather nervous about mulching the new gardens. It is done though, or at least part of it is. The tomato and pepper part at least.

Nice in progress picture. It’s a tire surround and makes the entire thing a raised bed. Tomatoes in the middle and peppers in the tires. Nice soaker hose running through the entire thing.

I made sure to leave plenty of room around my tiny plants. They would be larger but I prune off most of the leaves and plant them as far up the stem as possible. I had amazing results with it last year and I’m not messing with success!

Stay tuned for a story about the sleep over hysteria that followed this mulching chore!

Peacock Hatch 2016

We have had awful luck hatching peacocks over the years. The first year they each hatched 2 only to have them both die. I later learned it was from Coccidosis. So, the next year I took the eggs right before hatch. I medicated them and when they were old enough, released them. They all disappeared for one reason or another. This year I’m going to let the moms hatch again. I haven’t quite decided how to give medication yet. Do I pen the lot of them up? Seems foolish. When the moms are too close they peck each others young.

Regardless of my indecision the babies are coming. At least 3, I hope more.

My best hen is setting in her usual spot, atop a moldering alfalfa bale. I daren’t move it lest she pick a more coyote accessible spot.

Prince has been quite attentive to the eggs. Frighteningly so. He was guarding them in between her visits to lay. Whenever I would go to have a peak he’d fly over and give me a look of displeasure. He’s still on guard, now over his hens.

This silly little girl is determined to stay on top of the board we put up to keep them off. Best laid plans and all. I suppose it’s high off the ground so at least she’ll be safe.

Here is hoping for a few blackshoulder chicks this year. Mostly hoping for chicks that live.

Sainfoin as a Dry land Forage

Last year when we planted sainfoin I thought we’d have four foot tall greenery in no time. That didn’t happen. Still, I’m finding sainfoin to be a fascinating plant. We heavily planted on 4 acres but I threw seeds everywhere. They are in the Kraters, berms, cider orchard and randomly about.

The interesting thing about this random tossing of seeds is that they have grown a bit differently depending on their location. The sainfoin planted in the field has not grown terribly tall (dealing with extreme compaction). It has branched out more though.

The sainfoin on the berm has grown quite tall and thick (very loose soil).

I’m going to continue to enjoy watching these plants grow.

Eggtastic Tuesday- Crustless Asiago, Parmesan and Asparagus Quiche

This recipe is simple, easy and delicious. It is also amazingly healthful. The Asparagus was picked moments before from the garden. The eggs were from our chicken flock and scarce hours old. Exactly what the Dr. ordered. Dr. Mark Nyman I mean.

I have a secret, I’m fat, kind of. I consider not being able to fit in my pants close to the end of the world. So, time to get healthier. I’ve always figured we ate well. I cook almost all of our meals from scratch. We do eat a lot of grain products though. From Meuseli in the morning to home made pasta and bread. We are a grain loving family. Vegetable loving, not so much. I love them but no one else does. It makes cooking them a trial.

Back to what I was saying, we are modifying our diet. No more gluten. No processed foods (how the kids will live without peanut butter and nutella sandwiches I don’t know). No dairy. No refined sugars. No alcohol. I keep telling my husband we are on a veggie and meat diet. He’s ok with the meat part, the veggie part might kill him. His body will go into complete shock and I could see him keeling straight over. So, 20lbs is my goal and meals like this are what will get us there. Simple, delicious and free of our long list of don’ts.

For those on the Paleo diet or those who cannot consume gluten or dairy, this is amazing!

Crustless Asiago, Parmesan and Asparagus Quiche

Ingredients:

5 eggs
5-6 Asparagus spears- chopped
¼ cup Asiago Cheese- shredded
¼ cup parmesan cheese- shredded
½ tsp paprika
Salt and Pepper (to taste)

Directions:

Preheat your oven to 350 degrees. Mix all ingredients but asparagus in a bowl with a whisk and pour into a pie pan. Add the chopped asparagus spears. Cook for 20 minutes. Enjoy.