Categories
Beekeeping

How to Get Started Beekeeping in the New Year

beekeeper tending to hives
Kris Fricke/Flickr

How to get started beekeeping is something the may be on many Hobby Farmer’s New Year’s resolution lists. New calendar years give us a chance to revive our spirits, rejuvenate our souls and revamp our motivations. But what does the turning of the calendar mean for the bees?

Well, if we’re honest, nothing. Our new year comes in the middle of a season, and one that’s hard on the bees. (Cultures around the world have recognized other times as the “new” year, such as the autumn season being the Celtic new year—that seems more fitting with the beekeeping calendar, doesn’t it?)

Just the same, that doesn’t mean you can’t set intentions for the coming year and expanding your horizon as a beekeeper. Especially if you’re new to keeping bees, in your second year a world of wonder awaits.

Here’s what you have to look forward to in your second beekeeping year and beyond:

Harvesting Honey

If you’ve been prudent (something I always encourage), you probably refrained from harvesting honey your first year (or any year with a poor nectar flow, which is a good move even for seasoned beekeepers). But if your hives overwinter successfully, and they remain strong all season, this might be your year to taste the fruits of your shared labor.

Try Something New

Perhaps you’ve raised bees in Langstroth hives for years and you’ve never tried the top bar method. Maybe you’ve raised bees only in top bars and never tried a Warre. Maybe you’ve always wanted to build your own woodenware but something got in the way. This is the year to try something new and experiment. Expand your horizons. Which leads us to…

Become a Mentor

This one is for you seasoned beekeepers. Sometimes students find us; other times, we need to put ourselves out there to let them know we’re available. If you’re open to becoming a mentor, consider reaching out to communities, schools and neighborhoods that often don’t have funding or exposure to beekeeping. There will be some paperwork involved, but now is the time to get started so you can be ready to act when spring arrives.

Get Crafty

Winter is an excellent time to sharpen new indoor skills, especially when our bees are quiet and the outside world is still. Take a class in candle making or soap making. Learn how to create new projects and products with your honey, wax, propolis and more. Master these skills in the winter, so when the summer rolls around, you have a lovely stockpile and new skills to practice on fresh material.

Is there something you’ve been putting off learning or doing because it seems impossible? Maybe it’s just something you never got around to taking on. Now is the best time—every year will be busy, such is life. But the real fun lies in the unknown. Now the real question is: What are you waiting for?

This article about how to get started beekeeping was written for Hobby Farms magazine. Click here to subscribe.

Categories
Crops & Gardening

How to Force Paperwhites To Bloom in Winter

Closeup of paper white narcissus flowers blooming.

Paperwhites are a winter-flowering treasure. Their pure-white blooms and heady fragrance can brighten even the darkest, coldest day. But in order to reap the benefits of paperwhite flowers, you first have to know how to plant them.

Paperwhites (Narcissus tazetta), a type of daffodil, are native to the Mediterranean, but unlike other narcissus species, they aren’t cold-hardy. Gardeners in warmer climes can grow paperwhites outside in the garden, but here in the North, we have to do all our paperwhite growing indoors.

Paperwhites don’t require a chill period to initiate bloom production like other types of daffodils do. This means they’re easy to “force” into flower simply by exposing the dormant bulbs to water. Dormant bulbs can be purchased from local nurseries and flower shops, as well as from online bulb purveyors, such as Brent and Becky’s Bulbs and White Flower Farm.

Your foray into paperwhite growing can start one of three ways.

1. The Vase Method

The simplest way to grow this bulb is in a vase of water. Perch a single paperwhite bulb at the top of a slender or hourglass-shaped vase so only the bulb’s base is in contact with the water. There’s a special forcing vase you can purchase (also called a hyacinth vase) that’s designed specifically to hold a single blub. As long as you make sure the vase is always full of water, the bulb will quickly form roots, followed by flower stalks and foliage.

Larger vases can house several bulbs. This is best done by pouring an inch of water into a large, clear, cylindrical or square vase, and then tucking several bulbs down into the bottom of the vase so their bases sit in the water. The flower stalks and foliage will grow inside the vase and may or may not sprout out the top, depending on the height of the vase. If you choose a taller vase, it will help support the flowers as they grow, eliminating the need to stake them or provide another means of support.

2. The Gravel Method

Another popular way to grow paperwhites is in gravel or glass pebbles. To do this, you’ll need a shallow bowl, without a drainage hole, and enough natural gravel, aquarium gravel or glass pebbles to almost fill the container. Once the gravel is in the bowl, gently nestle the bottom half of the bulbs down into it. Then fill the container with water until it reaches the base of the bulbs. You’ll have to top off the water every day or two to ensure the bulbs always have access to it. Though the gravel will help support the growing bulb, the flowering stems will eventually get top-heavy and need to be supported. I like to wrap all the stems together loosely with a piece of colored ribbon or natural raffia. This prevents them from flopping over and helps keep them tidy and upright.

3. The Potting Soil Method

The third method involves planting the bulbs in a pot or tray filled with potting soil. You can plant one bulb in a small pot or several bulbs in a larger container. Both plastic nursery pots and decorative glazed ceramic containers work just fine. Use high-quality potting mix and tuck the bulbs into the soil so only a quarter of the bulb remains above the soil surface.

Potted paperwhites will need to be watered regularly, allowing the soil to fully drain afterward. The soil must be slightly moist at all times, but do not allow water to sit in a saucer beneath the plant or a nasty case of fungus gnats and/or bulb rot could result from the water-logged potting soil. For container-grown paperwhites, use natural twigs or bamboo sticks to stake the flower stalks before they begin to flop.

No matter which of these three growing methods you choose, your paperwhite bulbs will be in full flower just a week or two after planting. They’re a true winter delight.

This article about how to force paperwhites to bloom was written for Hobby Farms magazine. Click here to subscribe.

Categories
Waterfowl

Raising Ducks for Eggs: 6 Best Breeds

three ancona ducks walking in grass on farm raising ducks for eggs
RobinzRabbit/Flickr

If raising ducks for eggs is something that appeals to you, but you’re not sure where to start, this list of six egg-producing duck breeds is the perfect place to begin. Like chickens, some duck breeds are primarily ornamental, some are ideal for meat and others are admired for their egg-producing abilities. Ducks are among four poultry species that are commonly raised for eggs.

1. Campbell

campbell duck sitting in sun near water is one of the best breeds when raising ducks for eggs
PETER M/Flickr

Commonly referred to as the Khaki Campbell because of its tan color, the Campbell is unquestionably one of the best breeds when raising ducks for eggs—these ducks have been known to lay as many as 340 eggs per year. Campbells are active foragers and well-suited to a variety of climates, making them an ideal breed for hobby farmers throughout the world. According to Dave Holderread, author of Storey’s Guide to Raising Ducks (Storey Publishing, 2nd edition 2011), Campbells are happiest when they receive an adequate diet, calm environment, and plenty of grazing space, and are part of a flock of less than 200 birds. Be aware that crossbreeds sold as Campbells may not lay as well, so ensure the breed’s authenticity when acquiring your animals.

2. Runner

runner ducks walking in grass on farm raising ducks for eggs
Kelly Weatherly/Flickr

The oldest of the six duck breeds listed here, the Runner—sometimes called the Indian Runner—is another highly productive layer, producing as many as 300 chicken-sized eggs per year. Like the Campbell, the Runner is categorized as “lightweight” by the American Poultry Association, the category most often associated with stellar producers when raising ducks for eggs. Runners are voracious foragers. Historically, the ducks were used in Chinese rice patties to gather weeds, snails, insects and even small reptiles, so don’t be surprised if your ducks uncover an array of “treats” from around your farm. They will likely forage a large area and are very active, so be sure to provide them plenty of space.

3. Buff

buff duck sitting on the ground can be used when raising ducks for eggs or meat
Tracie Hall/Flickr

The Buff is among duck breeds known as dual-purpose. Slightly larger than the others on this list—weighing 7 to 8 pounds—it’s classified as “medium” by the American Poultry Association. Also known as the Orpington, Buffs lay fewer eggs than their smaller relatives but can still produce more than 200 eggs each year; they’re also ideal meat birds.

4. Welsh Harlequin

welsh harlequin duck in cage with straw can be used when raising ducks for eggs
PigeonIP

Listed as a critically endangered species by The Livestock Conservancy, the Welsh Harlequin, which hails from Wales, is another lightweight duck breed that produces remarkable amounts, often yielding more than 300 white eggs each year. Known for their practicality around the farm, this heritage breed can be raised for meat and because hens are broody, they can also help you to raise ducklings. Welsh Harlequins are among duck breeds that can be raised for meat.

5. Magpie

duck breeds eggs magpie
Selbe/Flickr

This lovely lightweight duck, typically black and white but also found in blue-and-white, lays as many as 290 eggs per year. If striking egg colors are something you desire, the Magpie won’t disappoint: Its eggs range in color from white and cream to blue and green. Magpies tend to be quieter than other duck breeds, offering peace for those who might not enjoy the constant sound of quacking ducks.

6. Ancona

duck breeds eggs ancona
RobinzRabbit/Flickr

Like the Buff, this medium-sized duck (about 6 to 6½ pounds) is an excellent dual-purpose breed, laying around 240 eggs per year and producing high-quality, flavorful meat. This England native is an attractive bird that, like the Magpie, comes in many colors and can produce a variety of white, cream, blue and green eggs. These birds have calm dispositions, prefer ample foraging space, and make good yard or pond birds, as their size protects them from being the prey of winged predators. The Livestock Conservancy lists the Ancona as critically endangered among duck breeds.

Other breeds are good egg producers when you are raising ducks for eggs. The breed you choose will depend in part on where you live, which ducks are available for purchase and whether you are interested in helping to raise and protect a rare species; however, if the quantity of eggs is your goal because you’re feeding a family or selling eggs at market, these six breeds are bound to please.

This article about raising ducks for eggs was written for Chickens magazine. Click here to subscribe.

Categories
Poultry

Rooster Crowing: Why They Crow & 4 Reasons They Don’t

A rooster head
Redhead Rooster

Rooster crowing is the culprit of most rooster-keeping complaints and tops the cons on a chicken-keeping pros and cons list. Round-the-clock crowing serves as the primary reason why so many municipalities do not permit the keeping of a rooster. Even in rural and agricultural zones, residents often file noise complaints against chicken farmers whose roosters are simply behaving the way roosters do.

Sometimes, however, a healthy rooster doesn’t crow at all. A bird that previously greeted the sun, the wind, his hens and any insect that crawled or flew by with a hearty cock-a-doodle-do now cock-a-doodle-doesn’t.

Wondering why your boy went silent or perhaps has yet to crow? Here are four reasons why.

1. Injury

When our Lavender Orpington, Claude, was injured early this year, he immediately fell silent. It took two weeks of intense rehabilitative work with him, focusing on reteaching him to walk, before I realized he wasn’t making a peep.

I thoroughly examined his neck. Then I watched him eat to make sure he had not injured his throat or vocal cords, something that our local veterinarian confirmed.

Claude’s noisemaker was perfectly fine. He simply was behaving instinctively, staying silent in order to not draw the notice of a predator. An injured rooster cannot hold his own against a swooping hawk or a stealthy fox, nor can he properly protect his hens.

When a rooster doesn’t crow, a rooster believes himself to be more or less invisible and off a predator’s radar.

2. Illness

Roosters that have fallen ill also tend not to crow. But not because they are avoiding predation.

When a sick rooster doesn’t crow, his silence is twofold. First, the energy expended in energetically crowing all day long has been reallocated to battling the bacteria or virus invading his system.

Second, by staying silent while sick, the ailing rooster avoids drawing the attention of the other roosters in his flock, who would happily turn on one of their own if it means reorganizing the pecking order to their advantage.

Even high-rank hens, especially older girls set in their ways, may peck at the poor roo. So mum’s the word for him while he recovers.

3. Bullying

In flocks where the alpha male—and, on occasion, his deputies—is especially dominant or aggressive, a lower-ranked rooster may be the butt of continual bullying and harassment. After repeated “lessons” from the flock boss (and quite possibly his cohorts), the picked-on rooster may simply fall silent out of self-preservation.

Also Read: How To Deal With Aggressive Chickens

When our Lavender Orpington rooster, Ginger Bean, overthrew his father, Claude, last year, we temporarily moved Claude in with his brother Thomas and his flock. Thomas treated Claude very well … as long as Claude didn’t make a sound. The moment Claude made the slightest noise, Thomas would tear across the run and peck Claude on the head.

It took a long week of pecking for Claude to learn to keep quiet to save his own skin.

4. Age

Sometimes when rooster crowing isn’t happening, it’s simply because he just has not yet reached that level of maturity. Juvenile cockerels typically crow for the first time between 8 to 10 weeks of age—sometimes sooner, sometimes later.

More often than not, those first crows will be infrequent and will not bear any resemblance to an adult crow.

Our little nine-week-old, Margarine, let out his first crow just last week. He sounded like a small child’s party horn, and he scared himself, his siblings and his mama hen. He has crowed a few times since then, but he won’t attain true adult crow-versations for another couple of months.

This article about rooster crowing was written for Chickens Magazine. Click here to subscribe.

Categories
Farm Management

How to Make a Simple Deer Fence To Protect Fruit Trees

deer fence fruit trees protect
Daniel Johnson

An effective deer fence is a necessity for protecting young fruit trees on farms where deer are plentiful. On my northern Wisconsin farm, deer are a pretty big issue. Oh, they’re nice enough to watch frolicking in the fields or meandering along the edges of the forest, but they’re voracious eaters, very destructive and altogether too numerous. Have you ever seen 30 deer at a single time? I have.

So I’m sure you can understand my concern when I planted 10 young fruit trees to start a new orchard on my farm. It seems that deer like nothing better than to eat special plants standing out in the open—forget that there’s a whole national forest to consume, let’s focus on fruit trees—so I knew beforehand that my trees would be vulnerable to deer if left unguarded.

Also Read: How To Prune & Rejuvenate Fruit Trees In An Old Orchard

Because I had no intention of allowing my future orchard to be eaten by hungry deer before I’d tasted so much as a single apple or plum, I knew I needed to construct fences around the trees to keep the deer away. Because deer are stubborn, resilient and surprisingly capable of overcoming blockades, it would have to be a good fence.

Ultimately, I plan to surround the entire orchard area with 8-foot, deer-proof fencing that will eliminate the issue once and for all. But because a project of that scope takes time to prepare and construct, I needed to start with a simpler solution.

Constructing Deer Fence Variations

So, I wound up constructing variations of the simple, effective fence I built to protect the farm garden from marauding deer. The main ingredient, of course, was 6-foot welded wire fencing, which I attached with zip ties to a quartet of metal T-posts to form a square of protective wire around each tree. With the sides of the square measuring about 6 feet long (just enough to enclose my trees with some room to spare on each side), I needed about 25 feet of wire per tree, so 250 feet total plus 40 T-posts.

It might sound ambitious, but it was really pretty simple. Because I’m not as concerned about smaller critters in the orchard as I am in the garden, I skipped the step of adding hardware cloth to the bottom of the wire enclosures, choosing to install only the 6-foot welded wire. At this point, you might be thinking, “How will a fence just 6 feet tall keep out the deer?” Well, it’s true that deer can jump a fence of that height, but because I’m enclosing such a small area (with a tree filling most of it), it would take a very bold (or a very stupid) deer to enter such an unforgiving, restricted space.

Also Read: Fruit Trees Overproducing? These Tips Can Help

Deer Fence Results

In the end, it took very little time to construct a fence around each tree, and thus far the results have been perfect. I’ve seen plenty of deer wandering through my orchard, but I’ve found no evidence that they’ve interfered with the fences or tried to push through to grab a bite. Instead, my trees are happy and healthy, protected from harm while they wait for the taller perimeter fence to be constructed.

Because these fences are only temporary until I build that perimeter fence, I’m not too concerned about weeds coming up around each tree. However, in case weeds do start to get out of hand, I left one end of the wire around each tree disconnected from its stake, choosing instead to tie the wire in place. This means that it’s easy for me to open up the wire to access the inside of the fence, which is ideal for weeding and adding or removing tree wrap and tree guards from the trunks.

Here’s hoping for great harvests in years to come!

This article about deer fence was written for Hobby Farms magazine. Click here to subscribe.

Categories
Uncategorized

Cinnamon Maple Fig Pavlova Recipe

completed pavlova recipe displayed on serving tray with piece cut and on spatula for serving

This pavlova recipe brings the dessert to the fall and holiday seasons with the flavors of cinnamon, maple and buttery, dried golden figs.

Eggs are the essential ingredient in a fluffy meringue dessert such as pavlova. Whipped to shiny, stiff peaks the nest of meringue bakes slowly so that it’s crisp on the outside and pillowy on the inside. The final layers of fruit and whipped cream create a treat of textures within each bite of this yummy pavlova recipe.

SERVINGS: 6

INGREDIENTS

Meringue

• ½ cup granulated sugar
• ½ cup powdered sugar
• 4 large egg whites
• ½ teaspoon fresh lemon juice
• pinch of salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Maple Fig Filling

• 8 ounces dried golden figs (about 20)
• 2 cups boiling water
• 1 tablespoon unsalted butter
• 4 tablespoons pure maple syrup
• 1 teaspoon fresh lemon juice
• pinch salt

Topping

• ¾ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ¼ teaspoon ground cinnamon

Pavlova Recipe Preparation

Making the Meringue

To make the meringue, preheat the oven 200°F and place a piece of parchment paper to cover a baking sheet pan. Stir together the granulated sugar and the powdered sugar in a bowl, set aside.

Add the egg whites to an electric mixer fitted with a whisk attachment. Alternatively, a hand mixer can be used. Turn the mixer to medium. Start a stopwatch. Mix for 30 seconds until the whites foam slightly, then add the lemon juice and salt. Increase the speed to medium-high for 1 minute.

While the whites whip, add the sugars a heaping tablespoon at a time. Turn the mixer to high. Begin to check closely at about 8 minutes and mix until soft peaks form. Stop the mixer and add the cinnamon and vanilla, gently scrape the sides of the bowl if needed. Turn the mixer back to high until stiff peaks form. The whites should be shiny and hold their form when the whisk is lifted from the bowl, a total mixing time of about 10 minutes.

Add a dot of meringue under each of the four corners of the parchment paper to hold it in place on the baking sheet. Pile the meringue in the center of the baking sheet and use the back of a spoon to spread it into a 7½-to-8-inch circle, creating a slight indentation in the center like a nest.

Bake for 1 hour. Leave the oven door closed and turn off the oven. Let the meringue sit in the oven for 1 more hour. Remove the pan from the oven and set aside to cool completely.

Making the Pavlova Filling

While the meringue bakes, make the filling. Remove the stems from the figs and dice into small pieces. Place the figs in a bowl and cover them with the boiling water. Let sit for 20 minutes to soften. Strain the figs and reserve the soaking water.

Melt the butter in a large saucepan over medium heat. Add the figs and cook for 1 minute. Pour in 2 tablespoons of the maple syrup and 6 tablespoons of the reserved soaking water. Increase the heat to medium-high and simmer for 5 minutes, until thickened. Cool to room temperature.

Transfer the cooked figs to a small food processor or blender. Add the remaining 2 tablespoons of maple syrup, lemon juice, and salt. Pulse to chop all the ingredients. Add 2 to 4 more tablespoons of the soaking water, 1 tablespoon at a time, and continue to puree until thick and spreadable. Set aside.

Making the Topping

To make the topping, place the cream in the bowl of a mixer fitted with the whisk attachment. Mix on medium, then high for 6 to 8 minutes until firm peaks form. Stir in 1 tablespoon of powdered sugar. Chill until ready to use. Stir together the remaining 1 tablespoon of powdered sugar and the cinnamon in a small bowl.

Assembling & Serving

When ready to assemble, gently remove the meringue from the parchment and place on a serving plate. Spread at least ¾ of the fig filling inside the meringue nest. You can use all the filling to your preferences, or opt to reserve some in the refrigerator for other uses such as morning toast or to top yogurt.

Spread the whipped cream over the fig filling. Use a small mesh hand sifter to dust the whole dessert with the powdered sugar and cinnamon. Serve right away.

This pavlova recipe was written for Chickens magazine. Click here to subscribe.

Categories
Recipes

Christmas Brunch Recipes: Three Ways to Serve Eggs

christmas brunch eggs egg recipes
Sincerely Media/Unsplash

Christmas brunch recipes are part of many traditional holiday family activities. For chicken keepers, eggs can play a large part of this family meal. It’s a yearly opportunity to show off the bounty provided by our hens in a delicious, celebratory way. Here are three family-friendly Christmas brunch recipes.

Cheese Souffle

Cheese souffle is one of many Christmas brunch recipes that are delicious and something everyone craves.

Ingredients
  • 1 tablespoon butter, softened
  • 1/4 cup shredded Swiss cheese
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup milk, heated
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 3 large eggs, at room temperature
  • 3 large egg whites, at room temperature
  • pinch of salt
  • pinch cream of tartar
  • 1 1/2 cups shredded Swiss cheese
Preparation

Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 2-quart baking or souffle dish with the softened butter.

Sprinkle 1/4 cup of shredded Swiss cheese into the souffle dish so that it sticks to the buttered bottom and sides, creating a layer of Swiss cheese. If necessary, use more butter and Swiss cheese.

Melt 3 tablespoons butter in a saucepan over medium heat. Gently stir in the flour, stirring continuously for two minutes until the mixture resembles a paste. Reduce the flame to low, then whisk in the heated milk, creating a roux.

Cook for one minute, whisking continuously. Remove from heat, then season with salt, black pepper and cayenne pepper.

Separate the eggs into two bowls: the yolks into a small bowl and the whites into a large bowl. Add yolks to the roux, continually whisking until the yolks are fully incorporated. Set aside.

Add the three egg whites to the bowl with the separated egg whites. Beat the egg whites until they hold soft, foamy peaks. Add the salt and cream of tartar, then continue to beat the egg whites until stiff peaks form.

Using a rubber spatula, gently fold one quarter of the egg whites into the roux. Next, fold the Swiss cheese into the egg white/roux mixture.

Finally, fold the rest of the egg whites into the mixture, turning the mixture until the cheese and the white/roux mixture have been gently incorporated. Do not beat, whisk or stir until blended. These actions will deflate the egg whites.

Scoop the mixture into your prepared souffle dish, making sure that the mixture does not fill more than two-thirds of the dish. Set the souffle dish into a shallow baking dish, then carefully pour hot water into this outer dish so that the water level reaches halfway up your souffle dish.

Make sure no water gets into the souffle dish.

Bake for 1 1/2 hours or until the souffle has risen at least a half inch over the lip of the souffle dish and is golden brown on top. Serve immediately.

Baked Eggs

One dish—baked eggs in ramekins—was one of my mother’s most successful Christmas brunch recipes. She served it on special occasions. These days, I make it part of Christmas brunch whenever she visits for the holidays.

Ingredients
  • 3 tablespoons butter, softened
  • 6 large eggs
  • 6 tablespoons butter, chilled
  • 3/4 cup heavy cream
  • salt
  • black pepper
  • fresh parsley, minced
Preparation

Preheat the oven to 375 degrees. Generously butter six individual ramekins. Set the ramekins in a large baking dish, then add enough water to reach halfway up the ramekins.

Cut each tablespoon of chilled butter into quarters. Place four quarters of butter into each ramekin dish.

Top the butter with 1 tablespoon of heavy cream, then break an egg into each of the ramekins. Bake on a low oven rack for approximately 10 minutes or until the egg white starts to thicken in the ramekins. Top each egg with four additional quarters of butter and one tablespoon of heavy cream.

Sprinkle each ramekin with minced parsley. Return to the oven and bake for an additional eight to 10 minutes or until the eggs are set but jiggle slightly when the ramekins are gently shaken.

Sprinkle with salt and pepper and serve with toast triangles.

Read more: Have an overabundance of eggs? Try this recipe for spiced egg yolk cookies!

Christmas Quiche

My Christmas quiche is crustless, because who has time to perfect pastry amongst the stress and commotion of the holidays? Spinach and tomato add the colors of the season.

Ingredients
  • 2 tablespoons butter, softened
  • 2 cups shredded cheese of your choice (my sons love gouda, cheddar, and havarti)
  • 6 large eggs
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter, chilled and chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/4 cup fresh spinach, chiffonaded (sliced into thin strips)
Preparation

Preheat oven to 375 degrees. Generously butter two 8-inch pie pans (use glass pie pans if possible). Sprinkle one-half cup of cheese into each pie pan to cover the bottom of the pan.

In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg until well blended. Add the sun-dried tomatoes and spinach, blending well to thoroughly incorporate and distribute the vegetables.

Fill each pie pan with the egg mixture to within 1/4 inch of the top. Sprinkle the remaining cheese onto each pie pan, then top with dots of butter. Bake for 30 minutes or until golden and the top of the quiche springs back when touched.

This article about Christmas brunch recipes was written for Chickens magazine. Click here to subscribe.

Categories
Farm & Garden

The Yule Goat: A Caprine-Themed Holiday Tradition

yule goat
Tommy Alven/Shutterstock

The Yule Goat signals the start of the holidays in Scandinavian countries (including Sweden, Norway and Finland) and some communities stateside with the building of the Gävle Goat in Sweden.

The plaited straw Yule Goat trimmed with red ribbons comes in all sizes, from palm-sized ornaments to the gigantic 42.6 tall, 3.6 ton Gävle Goat.

Find out more about this seasonal tradition…

Labor of Love

Construction of the Gävle Goat begins on the first day of Advent and takes 1,000 man-hours to complete. The materials are as impressive as the labor needed to build it.

On average the city’s tourism board says the Gävle Goat requires:

  • 50+ feet of rope
  • 12,000 knots
  • 3,937 feet of pine crate to create the skeleton
  • A truckload of straw
  • An estimated cost of $249,900 (based on 2016 estimates)

Read more: Still wondering what to get the farmer in your life? Here are some ideas!

The Gävle Goat

The tradition started in 1966, according to Gävle’s tourism board.

Stig Gavlén had a marketing idea—a supersized version of the beloved figure-sized Yule goat could be built to attract customers to the area shops and restaurants. It worked locally and has gained world-wide renown, attracting 42,000 visitors in 2015 alone.

The intent is to leave the goat on display until New Year’s Day. But watching to see if the goat lasts until New Years has become an integral part of the ritual.

To date, it has been hit by a car, run through with a stake and suffered several fires. Kidnappings have also been planned. To date, only about half of Gävle Goats built since 1966 have survived the entire holiday season.

Ancient Roots

Much of the Yule goat’s origin has been lost in time. It is tied to the ancient pagan festivals that celebrated the Norse god Thor, who traveled by flying chariot pulled by two goats—Tanngrisnir (Gap-Tooth) and Tanngnjóstr (Tooth-Grinder).

The chariot delivered food for the god and his friends. Thor repeatedly slaughtered and ate the goats (they were returned to life the next morning).

In ancient midwinter celebrations, a man dressed in goatskins and wearing a mask to portray Tanngrisnir and Tanngnjóstr visited houses in Sweden and was symbolically killed but returned to life, exactly as the sun does at Yule.

Christian fathers disapproved of the pagan merriment and branded the (“Yule goat”) a demon.

Swedish records dating to the 17th century depict a gloomier version of the Yule goat—one that visited houses to steal food and play pranks. Over time he evolved into a compassionate figure and gave gifts rather than claiming them.

Another theory is that it was once affiliated with Indo-European harvest celebrations. According to the Carnegie Museum of Natural History, “ The last sheaf of grain bundled was believed to contain the spirit of the harvest and was saved for Yule celebrations—many early European customs included harvest gods that looked like goats. Farmers often referred to their bundles as goats because of the resemblance.”

Read more: These three recipes for holiday treats will help you share the holidays with your chickens!

A Global Goat

Regardless of its beginnings and evolution through time, the Yule goat has become a permanent representation of the annual holiday festivities around the world.

And through the exchange of cultural traditions, the Yule goat has even made its way to the U.S.

A smaller-scale version of the Gävle Goat has sporadically appeared in small Wisconsin communities since the mid-1800s. The Old World Wisconsin outdoor museum built and featured Yule goats in at least two of its annual events.

Want to get involved with the custom? It’s also possible to build your own Yule goat. Instructional videos on YouTube offer tips for building a skeleton, weaving straw and constructing a replica (size of your choosing) on your farm.

This article about the Yule Goat was written for Hobby Farms magazine. Click here to subscribe.

Categories
Food

Sweet Potato Pie Recipe with Crumb Topping

piece of sweet potato pie with crumb topping
Lori Rice

A good sweet potato pie recipe is handy, especially during the holidays. For the puree, I use a mix of standard Beauregard sweet potatoes, the dark orange Red Garnet, and a Jersey white sweet potato. Each offers a different texture and sweetness for the pie. That being said, I don’t consider the variety absolutely necessary. This recipe will be a winner even only the common orange Beauregard.

YIELD: Serves 8

Ingredients – Crust

• 1¼ cups all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• ½ teaspoon fine sea salt
• 8 tablespoons cold unsalted butter, cubed
• 1½ to 2 ounces cold water

Ingredients – Filling

• 1½ cups pureed sweet potato (about 2¼ pounds)
• ½ cup light brown sugar
• 1 large egg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly grated or ground nutmeg
• ¼ teaspoon fine sea salt
• ¼ cup whole milk

Ingredients – Crumb Topping

• 1 cup all-purpose flour
• 1⁄3 cup light brown sugar
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon freshly grated or ground nutmeg
• 8 tablespoons cold unsalted butter, cubed

Note: You can make the puree any way you choose, but pricking the potatoes with a fork and microwaving until tender to be the fastest method. Once they’re cool enough to handle, cut them open and scoop the flesh into a bowl. Use an immersion blender or potato masher to blend until smooth.

illustration of sweet potato bunch

Sweet Potato Pie Preparation

Preheat the oven to 375°F

Make the Crust

Combine the flour, sugar and salt in a medium bowl. Add the butter. Use two knives or a pastry blender to work the butter into the dough until it is evenly distributed in pea-size pieces. Add 1½ ounces of the water and stir until the dough will form into a ball. Add up to ½ ounce more water, if needed. Alternatively, you can pulse the ingredients in a food processor.

Dust the dough ball with flour and roll on a well-floured surface into a 13-inch circle. Transfer the dough to a 9½-inch-diameter, deep pie pan. Arrange the dough in the pan and crimp the edges. Place the pie pan in the refrigerator to chill while you work on the filling and topping.

Make the Filling

Stir together the sweet potato puree and brown sugar in a medium bowl. Stir in the egg until all ingredients are combined. Add the cinnamon, ginger, nutmeg, and salt and stir again. Fold in the milk until the filling is smooth.

Make the Crumb Topping

Place the flour in a medium bowl. Add the brown sugar, salt, cinnamon and nutmeg. Drop in the cubed butter, then use two knives or a pastry blender to work it into the dry ingredients until the butter is mixed through in both large and small pieces. It should be somewhat dry and crumbly.

Remove the crust from the refrigerator. Prick the bottom of the crust a few times with a fork. Pour in the sweet potato filling and spread it evenly on the pie crust. Top the filling with the crumble, covering the pie completely.

Bake for 40 to 45 minutes, until crust is golden brown and the center is firm and doesn’t jiggle when the pie is moved.

Remove from the oven, let cool to room temperature (at least 1 hour), and serve.

This sweet potato pie recipe with crumb topping was written for Hobby Farms magazine. Click here to subscribe.

Categories
Recipes

How to Make Homemade Eggnog: A Classic Recipe

eggnog recipe
Signe Langford

This is the time of year to make homemade eggnog. The first shipments of eggnog have landed in the dairy case and it’s tempting to grab a jug or two. But why not try making your own? The results promise to be yummy!

Homemade Eggnog Recipe

This is my variation on the Christmas tradition.

Yield: 8 Servings

Ingredients

  • 1 vanilla bean, split lengthwise and scraped
  • 3 cups organic whole milk
  • 1 cup organic heavy cream
  • 3 cinnamon sticks, about 2 inches long
  • 1⁄2 teaspoon freshly grated nutmeg
  • 5 free-run eggs, separated
  • 2⁄3 cup maple syrup
  • 3⁄4 cup bourbon
  • 1 tablespoon superfine sugar
  • Whipped cream, for garnish (optional)
  • Maple sugar or maple flakes, for garnish (optional)
eggnog recipe
Signe Langford

How to Prepare Homemade Eggnog

Add the vanilla bean and paste to a deep, heavy-bottomed saucepan. Over medium heat, add the milk, cream, cinnamon sticks and nutmeg, and whisk to break up the vanilla seeds.

Bring to a gentle boil (this should take about 5 to 10 minutes), then remove from heat. Set aside to allow the flavors to infuse the milk and cream for about 10 minutes. Remove and discard the cinnamon sticks and vanilla bean.

In a large bowl using a whisk, or in the bowl of a stand mixer, beat the egg yolks with the maple syrup until well combined. Very slowly, add in the milk-and-cream mixture a bit at a time to temper the yolks until completely incorporated. Beat constantly so that the egg yolks don’t cook and scramble.

Add the bourbon, and blend in.

Wipe out a large bowl with a tiny drop of vinegar and a clean rag. Add the egg whites and sugar, and with a stand mixer or electric hand beaters, beat the egg whites until peaks form. Add the egg whites to the milk and cream mixture, and gently whisk in to combine.

Transfer to an airtight container, and refrigerate for at least 3 hours or until well-chilled.

Serving Homemade Eggnog

To serve, pour or ladle into small glasses; this stuff is rich! This might be a tad indulgent, but sometimes top with a dollop of whipped cream and a sprinkling of grated maple sugar or maple flakes and perhaps a dash more rye should you be feeling particularly spirited.

Keep leftovers in the fridge for up to 3 days in an airtight container; a mason jar is lovely.

This homemade eggnog recipe originally appeared in Chickens magazine. Click here to subscribe.