Bobby Cole with Hunter

Hunting wasn’t as big as it is now, but Bobby and Scott and were among the few guys that had an “obsession” with hunting, even back when hunting wasn’t cool!

I have been writing for Mossy Oak Gamekeepers magazine for about two years now and wanted to meet everyone who put the magazine togehter along with the those who film and edit the shows. I also wanted to see the Nativ Nurseries buildings and meet the people responsible for growing things native to our area.

Stacy with Toxey Haas, founder of Mossy Oak

A friend and marketing guru for Mossy Oak, Jesse Raley, was the most excellent host one could ask for. The hospitality of the entire staff was exceptional and our family had the best time!  The kids were fascinated at meeting Bobby Cole and Toxey Haas in that they watch many of the productions by Mossy Oak and see them regularly on television.

Harris Family with Toxey Haas and Bobby Cole of Mossy Oak

We especially love the Gamekeepers TV show. It is extremely informative on sustaining the land and making the land most beneficial to the wild life and to us.

Nativ Nuseries is one of the most fascinating places that we visited.

A Peek at Native Nurseries

Dudley Phelps is absolutely passionate about native trees and it shows. I felt as if I had known him forever. He collects acorns from the “best of the best” trees to create awesome fruit bearing trees (lots of acorns) that produce sometimes twice a year. He not only has acorns that are native to the United States, but people from all over the world including France have donated acorns to his collection.

Oak Sapplings

I tell you, they know their stuff! It was absolutely fascinating. The kids and I learned a lot. I just love to take my family around passionate folks who love what they do.

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Spring always brings much anticipated work for those attempting to live the sustainable lifestyle.  There is nothing as a family that we anticipate more than the arrival of spring which we have been meticulously planning towards during the winter months.

This week is exemplary of the busyness of the first weeks of spring.  Thankfully we waited to plant our garden a little later than usual, but it certainly made for an extraordinarily busy week. The weather has been much more cool this year and many gardeners are reaping the results with stunted plants.  We transplanted the plants that we started indoors from seed along with the plants so graciously provided by Bonnie Plants.

Planting Bonnie Plants in “Buff”

In addition to our own gardens, we are planting “gardens” for the wild life to eat from.  We planted a ton (not literally) of sweet potatoes (also from Bonnie Plants), among other natural vegetation that deer and people love to munch on.

Planting Sweet Potatoes

The deer not only benefit with better nutrition, comfort, and health through the summer months, they will in turn benefit our body’s in the winter months (excellent meat for the table).

Milly After Nap Riding on Tractor

As if we did not do enough with all of our planting, we were finally able to give our bees their final abode in the bee hives.   It has been a rainy spring here in Alabama as well as being more cool than usual.  We had planned on several occasions to put our new bees in their hives. The bees were relatively calm, and we all made it without getting any bee bites at that!

Stacy “Keeping Bees”

To top off the week, we received our buffs from Buff Inc.  Ever since we have received a sponsorship from Buff, the kids have been planning, making a wish list, thinking of the buff’s different uses, and anticipating their arrival.  Upon receiving the Buff’s in the mail, you would have thought we were having Christmas in May!  By the way, I love Buffs and want the world to love them too.  I will be doing a Buff give-away on my Facebook page.

Christmas in May

As you all fellow sustainable folks know, this is just the beginning  of Spring.  We are just revving up for harvesting, canning, drying, freezing and on and on I could go.

Happy planting, harvesting, and cooking!

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I always knew that God commended Sara for “calling him lord” (subjecting herself to Abraham) and not being afraid with any amazement, but I never put two and two together that the scripture just above that mentioned, “But let it be the hidden man of the heart, in that which is not corruptible, even the ornament of a meek and quiet spirit, which is in the sight of God of great price.” (1 Peter 3:4)  My version says “meek” as opposed to “gentle”, but nonetheless she possessed these qualities.

I did a search in scripture on the words “meek” and “quiet” and noticed that those people that possessed those qualities were quite different in personality.  Moses, a fearless leader, a little stand offish and quite kingly was noted as “very meek, above all the men which were on the face of the earth.” Elijah was meek and yet he was super intense and incredibly confident in His God which could come across as arrogant. Jesus “loved the little children” (Mark 10:14) and spoke about “loving to your enemies”(Matt. 5:44), yet he confronted those that needed it, but never with selfish motives.

Meekness, according to how it is used in scripture, seems to mean an absence of all selfishness and unrighteous anger. Obviously from those I have mentioned previously, it does not mean being mousy and timid and weak. It is a fruit given upon receiving the Holy Spirit (Gal. 5:23). It is interesting in Galatians that “gentleness” is listed separately that “meekness”.  I believe that they have two meanings.  Later on the “gentleness” factor.

“Quiet” is another tricky word.  I know a lot of people who think it is Godly to be soft spoken.  I beg to differ.  It is not a bad trait, but I do not think that it is a qualification for Godliness…at least I hope not.  I read every scripture available with the word “quiet” and came to the conclusion from how it is used within the complete text that it means the absence of fighting or arguing.   At times that has troubled me in that I have a lot going on in my mind most all of the time and it seems to be quite loud.  I am happy to find that I do need to be still, and not worry, but that I am made with a very intense drive to accomplish and that takes a lot of thought and is o.k.  I am called not to be argumentative in my Spirit, but I can still be busy in my mind.

All in all, I hope that my husband can say that I am a “daughter of Sara” and that I have a meek and quiet spirit that is of great price.  I can think of no better compliment.  What a testament to Ms. Kay!

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How to get started raising chickens.

Raising chickens is an amazing adventure.  Chickens, by far, are one of the most beneficial domesticated creatures in the world.  They are not only amusing to watch, the are natural tillers and soil builders of the land, and amazing food producers. The health benefits of what they produce are unparalleled considering that they produce exceptionally nutritious eggs and meat.  Once upon a time, just about every American harvested their own meat with a combination of hunting wild game, raising chickens or other livestock, as well as fishing.  It is quite simple to begin and maintain raising chickens, and I believe that is why there is a comeback to the backyard chicken coop.

Stacy with Chickens

The preferred free range meat to raise was and continues to be chickens. The benefits of raising your own chickens far outweigh the time and resources it takes to raise them. The eggs alone are worth any amount of effort involved. Fresh eggs are one of the healthiest proteins available and are a large part of my family’s diet. Free range chickens produce eggs that provide essential amino acids for humans and contain an exceptional amount of vitamins and minerals necessary for excellent health. The meat from chickens allowed to forage and scratch up protein filled bugs are exceptionally more healthy than those caged birds.   They have less cholesterol and fat and more folic acid, and Omega-3 fatty acids. Furthermore, you know when raising your own chickens that they are not pumped full of hormones and antibiotics nor have they contain Genetically Modified Organisms.

Not only are chickens fantastic fuel for the body, they aid us in land management. Chickens naturally till as they scratch and peck the land.

Running Chicken

As your vegetable garden gets mature this scratching and pecking adds aeration to the soil.  Most of the time, chickens will not eat the mature vegetables; they would rather scratch for insects.  Some people do not let chickens in their gardens, but if controlled, they can be very beneficial.  The manure also aids in the fertility of the garden (mulch would need to be added to the fresh manure to hold nitrogen and other nutrients in stable condition). If you want to keep them out of your garden, you can add their manure into your compost bin.  With chickens in our backyard, we rarely waste any food.  They thankfully consume left-overs from the kitchen as well as weeds from the garden .

Feeding Chickens Table Scraps

For these reasons, raising chickens, even for those in urban neighborhoods, is becoming more and more the norm. I could not be more excited about this movement back to the self -sufficient pattern of hunting and gathering for one’s own sustenance.  Children learn through example and experience how to be self sufficient and they gain confidence by contributing to the welfare of the family.  To me, this promotes family unity, usefulness, and service to others and teaches them how to eat healthy.

Milly with Chicks

To get started, first choose what breeds you would like to raise.  My favorites chickens include time proven varieties including Barred Rocks, Rhode Island Reds, and New Hampshire Reds. I love the fact that my ancestors were caring for the same type chickens that I am raising.  They are also a good dual purpose chicken in that they are great layers and great table birds (meat birds).  Many people favor Buff Orpingtons and Americaunas.  The Buff Orpington is a good layer and a gentle breed, but they are also escape artists and hard to coral back into the coop.  Americaunas are valued for their gorgeous light green eggs. Most local co-ops will have baby chicks for purchase or you can purchase them on-line. If you purchase them on-line, expect an early call from the post office upon their arrival.

While waiting for your baby chicks to arrive, gather supplies.  Just like us, they need shelter, food, and water.  Find a brooder, a lamp for heat, a brooder-sized food and water dispenser, and wood shavings for the bottom of the brooder.  I have a homemade brooder with a light that I can adjust to the best height to give the perfect amount of heat to my chicks.  I let my chicks tell me when to adjust the heat.  I know that the chicks are too hot if the they hover toward the edge of the brooder or they are too cold if they are all clustered together under the lamp.  The chicks will need less heat every week and will soon outgrow the brooder.

After about a month the chicks will be feathered out and in need of a larger space.

Chicken Tractor

I have a chicken coop, but grown hens occupy the coop so I must move my chicks to a chicken tractor.  A chicken tractor is a moveable pen that allows your chickens to forage on new grass or vegetation every day or every few days as you move it around your yard.  This could be a permanent location for your chickens if you do not need but a few eggs a day.  I use my chicken tractor as a temporary shelter for my chicks to allow them to grow enough to defend themselves from the older hens in the coop. Chicken tractors are not hard to build and plans are available for the choosing on the internet.  We built ours from scrap wood and old bicycle tires and it has lasted for years.  When building a coop or tractor, the rule of thumb is to give each chicken 2 to 3 square feet inside the hen house and 4 to 5 square feet in the chicken run or outside the hen house.  They will need a place to roost, chicken pellets for food, and plenty of water.

Five or six months after you bring your carton of peeping chicks home, you will get your first egg!  That is an exciting day, at least it was in my household.  The first eggs are about half the size of a normal egg, but tastes delicious.  Your chickens will lay eggs as long as they get enough light (14 hours a day) and the chickens are not stressed by not having enough water or food to eat.  They seem to lay better for me if I feed them table scraps and extras from the garden.  Their laying will considerably slow down in the winter months due to lack of light unless you decide to place an artificial light in the coop. There also comes a time when the chickens will molt.  This happens after twelve to fourteen months or so.  Chickens are giving their energy to changing their suit of feathers.  After several months, they will begin laying again.  After about 18 months, their laying will slow considerably and it will be time to think about getting a new set of baby chicks and start the process over again.  Of course, you could get a rooster and an incubator to raise your very own baby chicks as well!

I have never met anyone that is sorry that they are raising chickens.  There is just something about knowing what has gone into (or not gone into) the food that inspires folks like me to raise chickens, harvest  eggs, and bring to the table the vegetables and fruits that we have grown or foraged. Through the years I have made it my ambition to provide healthy fabulous tasting food for my family. Wild game, fresh heirloom vegetables and fruits, fresh eggs, and old hens and roosters have become a part of everyday food for my family. This healthy freeing lifestyle brings us one step closer to self-sufficiency that our ancestors enjoyed. Bring chickens to your backyard and enjoy them from the yard to the table. I think it is time for me to get into the kitchen and prepare venison steaks with asparagus and a fried egg on top.

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Oyster Dressing

Thanksgiving Dinner

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Perfect Dry Rub

Tenderizing meat gives more preparation options.  By tenderizing the meat you will be able to cook tougher cuts of meat using the same methods you would use for prime cuts.  Below are my top three methods for tenderizing meat which always results in flavorful, juicy, tender,non-gamey meat.

Tough cuts of meat are usually tough due to the connective tissue and muscle fiber in the meat of the animal.  One excellent way to break this down is to cut your meat into about 1 inch slices and pound it with a meat mallet until it is about 1/8 inch thick.  At this point, you could season it, cut it into strips, lightly stir fry it for various dishes.  You could also bread it and pan fry it for delicious Parmesan Venison or Venison Piccata. Watch my video for a demonstration of this method.

Another method of tenderizing meats is by using marinades.  Marinade your meat for several hours (for me, 24 hours) using a combination for the marinade of acid (vinegar, lemon juice, or wine), oil, and herbs and spices of your choice.  Not only does this add flavor to your meat, the acid will break down the connective tissue and muscle fiber in the meat.  To use this method, combine ingredients in a non reactive bowl, cover and refrigerate for up to 24 hours.  You could also put the ingredients in a zip top bag and refrigerate.

Using a dry rub is also a fantastic way in which to tenderize meat as well as extract major flavor from the meat.  There are endless combinations of herbs and spices that can be used.  To use this method, combine spices and rub vigorously into the meat, cover, and refrigerate overnight to allow the spices to permeate flavor into the meat and to tenderize the meat.

After removing it from the refrigerator, proceed with your favorite preparation of the meat.  One of my favorites is to heat a little olive oil in a cast iron skillet until the skillet is almost smoking.  Place the meat into the skillet and let it brown for about four minutes (depending on the thickness of the meat) then turn and brown the other side or about three minutes. Remove the meat and let rest covered for about 10 minutes. Slice the meat and serve.

Best Dry Rub (3 pounds of meat)

Ingredients

2 Tbsp Kosher salt

1 Tablespoon Ground Smoked Cumin

1 Tablespoon Freshly Ground Pepper

1 Tablespoon Ground Coriander

1 1/2 teaspoons garlic powder

1 1/2 teaspoon cayenne pepper

Mix all ingredients and rub thouroughly into the meat.  Cover the meat and refrigerate for atleast 3 hours. I like to leave it in the refrigerator for 24 hours or overnight.

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One of my favorite ways to prepare wild turkey is to fry it. It is easy and it never fails to be juicy and tender. We often make this along with oyster dressing and coleslaw with mustard and apples for the Christmas holidays. It is a beautiful filling meal that leaves you satisfied and happy! This is one meal that will become a tradition for generations.

Another tradition that our family enjoys is that of making this fine meal with the first turkey harvested of the year. This year has been a little slow in the area of harvesting the turkey. They seem to be outwitting us this year. Good for them, bad for us!

You can make this fried turkey with store bought organic turkey as well as wild turkey. Wild turkey can be extremely tough if not prepared correctly. Wild turkey forage for their food which creates muscle fiber and increased connective tissue. This is actually a great thing as far as flavor is concerned, but not so great if you want tender meat. Tenderness is not hard to achieve if the turkey is aged for a few days, then brined or pounded or braised in the cooking process. In this recipe, I am using a brine that will add flavor and give you tender succulent meat!

Fried Turkey Breasts
(2 breasts)

For the Brine

Ingredients
1 gallon water
1 cup apple cider vinegar
1 cup brown sugar
1 cup salt
5 cloves garlic
3 bay leaves
1 tablespoon pepper
peel of one lemon

In a large stockpot, add all ingredients and bring to a boil. Once it reaches a boil, stir then turn off the heat. Let the mixture cook to room temperature then submerge turkey breasts in the liquid. Refrigerate overnight.

To Fry the Turkey Breasts

I like to get just the right amount of oil for the frying process. To do this, place the turkey breasts in a large pot. Pour oil over the turkey to 3 inches above the turkey. Remove the breast and measure the amount of water in the pot. Use this measurement to determine the amount of oil you will need for frying or you can guestimate if you wish!

Place oil in a fryer and bring oil to 375 degrees. Slowly submerge turkey into hot oil 3 minutes per pound plus 5 minutes. If you have 10 pounds of turkey, you would multiply 10 X 3 + 5. Your time would be 35 minutes.

Serve with Oyster Dressing and Mustard Coleslaw with Apples. Enjoy this traditions for many years!!

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