Sometimes, the price of oil and the collapse of the housing market and the fall of the freddies and maes and indimacs of the world, that can all weigh on you a bit. On the other side, the feeling that there are things that need to get done at home and at work can become overwhelming as well.

There is this cognitive dissonance between working on self-sufficiency at home and then having to commute 80 miles a day that can cause a low-temperature sort of boil or ferment that can add to the stress.

I am also rather frustrated with the way a recent meeting I set up for re-localizing the food production in our region went. One person came (she was awesome! Hope to get to know her better and I am sure she will be doing neat things) and then we were rather negatively harassed by a very drunk and increasingly belligerent homeless woman.

Really threw us both off kilter.

Made me think a lot about how complex community building and crafting has to be. I came to overt terms with something that has been with me all my life (due to growing up with an alcoholic grandfather): I do not suffer drunks at all. I throw up an instant zero-tolerance mindset. I know I should be tolerant on some compassionate level but it is hard for me. Part of it stems from this expectation that I have that adults are expected to be functional on a substantial basis otherwise they are wasting the time of the community. This made my thoughts go toward how I would cope with dealing with this sort of problem if society went into a collapse mode and we all had to fend for ourselves much more.

Needless to say, this is all heavy stuff!

I am extremely grateful to be able to walk out my back door and into our garden and tend it, pick a few weeds, nip the suckers on the tomatoes, look for incipient disease or infestations. I get to go look at the chickens in the chicken tractor or in the chicken run. I can go and watch the sweetheart goats, romping and nibbling bushes, head butting each other. I can watch the llama, the shy thing she is. I can wander to the edge of the garden and pick wild blueberries.

I am going to share some of the scenes around the garden in the past week. Hope you enjoy and perhaps relax a bit yourself.

Peas, such beautiful peas.

We had our first batch of fresh shelled peas yesterday, super sweet!

Cabbages grow with such rigor, I am LOVING them just as plants right now. I planted loads of them along with some hot peppers.. am going to make some sauerkraut and also kimchi with lactofermentation (using whey from raw goats milk). This will be a fantastic source of vitamin C and other things for the rest of the year.

Broccoli is a luxury but I love growing this vigorous enormous plants! Its my conceit

Cherry Peppers will be used in the kimchi and perhaps other sorts of pickles.

Chickens in the tractor, hanging out.

Tomatoes growing like gang busters.

Bad baby goats that are trying to and having success getting into the chicken pen. Why? I have no idea other than - its there, lets go there.

Misty who has one black eye and one blue eye.

Blueberries

Acorn squash

Thanks for visiting!

(This was cross-posted to Nika’s Culinaria and Peaknix)

We are enjoying our independence from the food chain. We get our eggs and our milk (and now cheese) from our backyard. We eat our salads from our backyard.

If you don’t now, what are you waiting for?!

If you think food prices are high now, you will be pale with shock soon enough. Think oil-based fertilizers, oil-based pesticides, oil-run tractors and trucks, think floods, think drought, think 2008.

The seed companies are reporting a 40% rise in seed sales this year (they were shocked, didn’t see it coming, these people need to get on the web more often).

Now that the baby goats are not such babies and are fully weaned, we have more goat milk to work with. We go through less than 1 gallon of fluid goat milk a day for Baby O (who adores goat milk and is sensitive to lactose in pasteurized cow milk).

Our milking doe, Torte, gives us about one and 1/2 gallons of milk a day. Over two days, we then have one extra gallon of milk, works out nicely.

You may or may not know that it is hard to make cream or butter from goat milk because the fat doesn’t separate out (because the fat globules are smaller and stay spread out, like its been homogenized). We could make it if we bought a $400.00 cream separator but thats not going to happen! I love goat cheese just fine.

We will be getting a jersey cow/calf to have super high quality milk, cream, and butter. I can wait for that.

Back to the topic for today.

It is VERY easy to make chevre but it takes a few days, you simply have to be patient.

We are using milk we pasteurized for this batch, we may go raw with he next batch.

We used a chevre starter from the New England Cheesemaking Supply Company, I can not recommend them highly enough.

This little packet is enough for one gallon of milk. This could not be easier, you just bring your milk up to (or down to as the case may be) to 86 F and sprinkle the starter in. Mix well and let culture at room temperature for 12-20 hours.

The curd sets up and excludes the whey.

You then slice it up a bit so that the mass of curd is broken up and more whey is excluded.

Remember that all of the equipment being used must be sterilized.

We bought the plastic chevre molds from the New England Cheesemaking Supply Company which I cleaned very well.

These are well worth the cost and will last a long time.

Using a sterilized slotted spoon, you scoop out the curds and begin to fill the molds.

One gallon of milk yielded three molds worth of cheese.

Once they are filled they go on a wire rack over a pan or bucket to catch the dripping whey, cover the tops and let sit at room temperature or in the fridge for 2 days. They will shrink a lot.

After the two days, the cups were no longer dripping and the cheese was quite firm and much dryer.

This cheese tastes unbelievably fresh and, I think, uniquely ours. Its a fantastic feeling to sit down to a salad that we grew topped with chevre we made from our own goat. I watched Torte munching on tree bark in our backyard as I nibbled on the cheese.

Resources:

• New England Cheesemaking Supply Company
• Chevre Starter
• Plastic cheese molds
• Books on making cheese
• Classes on making cheese