HOMESTEADINGWHAT'S NEW ON THE HOMESTEAD?
There is ALOT new on the homestead this Spring! |
Wild Heart Mustangs™ Workshop
|
|
TIME TO REFOCUS AND SIMPLIFY
by Mary A. Lainhart
(05/15/2017)
by Mary A. Lainhart
(05/15/2017)
|
It was time to refocus and simplify. While we love our hens and fresh eggs, we did not need 19 hens! Buck never thought, two years ago when we ordered our little chicks, that every single one of them would survive. I, on the other hand, was bound and determined to not lose one of them. While two hens did pass from natural causes – the hens were an overwhelming success. This Spring the goal was to simplify and downsize. We found a new home for eight of our hens, leaving us with a more manageable eleven in our care.
Our 21 baby chicks in 2015.
Little Iseabail under Momma's protective guard (Spring 2016)
Iseabail, safe and sound under Holy Cow's and Momma's watch
|
Findlay and Momma their first winter (2014) at the Buck 'n' Mule Farm
Holy Cow (born on Palm Sunday) and Momma (Spring 2015)
The whole family checks out, Iseabail, the new arrival (Spring 2016)
Holy Cow welcomes her new little sister, Iseabail, into the world
|
Last Spring we were blessed with the birth of Iseabail. The Spring of 2015 blessed us with Holy Cow. Both beautiful little Scottish Highland heifers. While it was exciting having babies on the farm – we never intended to breed and raise cattle. Our original goal was always to just raise grass fed beef for ourselves. When Momma cow had her babies, each time we were hoping for a steer for meat. Iseabail and Holy Cow (aka Isabelle and Holly by their new people) have both gone together to a wonderful farm to be bred and live a magnificent life with a variety of other cows and animals. We couldn’t have asked for them to go to a nicer home. Momma cow is also leaving our homestead to go live at a lovely farm nearby to be bred with their bull. We embraced the experience of having and breeding our Scottish Highland cattle and loved it! But, now it is time to refocus. We would raise our own beef again, but next time we would just purchase one young steer and raise it.
Holy Cow (aka Holly) making new friends.
Photo credit: Alex McCombie, Adventure Skies Photography 
Holy Cow (aka Holly) and Iseabail (aka Isabelle) at their new home.
Photo credit: Alex McCombie, Adventure Skies Photography |
Holy Cow (aka Holly) not shy about eating at her new digs.
Photo credit: Alex McCombie, Adventure Skies Photography |
Home Sweet Home!
Photo credit: Alex McCombie, Adventure Skies Photography
Photo credit: Alex McCombie, Adventure Skies Photography
This year, the Buck ‘n’ Mule Farm is back to basics – riding our mustangs and mules, growing and harvesting from our garden, and overall… enjoying a slower pace and a simpler life. Spending more quality time with those we love (2-legged and 4-legged), doing what we enjoy, and getting back to nature is our focus. We are excited to see what adventures await us!
Springtime is turkey hunting time. Buck Lainhart has just the recipe for you to try wild turkey and make it delicious.
MAKING WILD TURKEY DELICIOUS
Photo credit - Pond Boss Magazine
|
Giving thanks for our wild turkey harvest.
Every day is a good day to give thanks. |
|
BUCK'S WILD TURKEY (not the kind in a bottle!) KEBABS
Ingredients: Breasts* from two (more or less) wild turkeys (adjust to what you were fortunate enough to harvest that day) 1 cup vegetable oil ½ cup white wine vinegar Add the following seasonings to your liking: Garlic powder Lemon Pepper Salt Basil – fresh, chopped or dried (use about twice as much fresh as you would dried) Onion Powder Black Pepper Splash of white wine – to taste (optional) Fresh vegetables – whatever’s in season or that you like. We used red, yellow and green bell peppers, purple onions and cherry tomatoes. You could also use mushrooms, zucchini, summer squash, eggplant, and Vidalia onions. Cut them into chunks about 1-1/2” to 2” wide. You’ll also need metal or bamboo skewers Remove the silver skin, any fat and tendons from the breasts. Cut them into 1-1/2” chunks. Mix the oil, vinegar, and seasonings in a large bowl. Add the turkey breast chunks and toss well to coat with the marinade. Cover and refrigerate for one or two days, mixing periodically. If using metal skewers, coat them with cooking spray. If using bamboo, soak them in water for about 30 minutes before using them (stick them standing up in a tall tumbler, or lying down in a baking pan filled with water. Remove the turkey from the marinade, saving the marinade. In a small sauce pan, boil the leftover marinade for 2-3 minutes (that’s safety measure you must not skip). Set it aside. Put the turkey and vegetables onto the prepared skewers, alternating the meat and different vegetables. Place the loaded skewers on the grill and cook slowly, turning the skewers often so that they cook evenly. Brush the meat and veggies with the leftover marinade if they start looking too dry. To see if the kebabs are done, poke a chunk of turkey with the pointed end of a skewer (or knife, fork, or toothpick). If the juices are still pink, cook for another 5 minutes. If the juices run clear, the meat is ready to serve. An alternative to cooking on skewers you can make spiedies. Put the veggies and marinated turkey in a grill basket that’s been coated with cooking spray. Marinate the same as kebabs. Cook on grill in a grill basket and eat as the main course or as a sandwich. The marinade is also delicious with venison. *To breast fowl, see the instructions in our February 2016 Issue |
Buck and Mary preparing the wild turkey kebabs with the Rio Grande turkeys they harvested in Texas.
|
ESSENTIAL OILSWAYS TO USE ESSENTIAL OILS:
Direct Application
Direct application means applying drops of oil directly to the skin or fur of an animal in a "drop" form. This can be done with neat or diluted oils. Make sure you know the specifics about each oil before you use it on you or your animal. Do NOT apply HOT oils directly on your animal. (See February 2016 Issue about Carrier Oils). (05/15/2017) READ MORE 
Dietary Essential Oils
Perfect for adding flavor to your favorite foods or using as dietary supplements, the Vitality™ line of dietary essential oils gives you the freedom to share and explore some of our best-loved essential oils in a variety of nutritious and delicious ways. We invite you to discover Vitality™—for food, for family, for life! |
|
Mary Lainhart is a Young Living OIls independent distributor because after years of her own successful use of them, she's confident of the purity and quality of Young LIving products. The Everyday Oils™ collection is the perfect beginner's kit, containing ten of Young Living's most popular and versatile essential oils. This kit will become a useful part of your day, everyday.
|
RESOURCES FOR HOMESTEADERSDISCLAIMERThe information contained on this website is not meant to diagnose, treat, cure, or prevent any disease. The information on this website represents what I have chosen to do to take charge of my own personal health and that of my family. Statements on this website have not been evaluated by the Food and Drug Administration. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using these products.
Information found on this website is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own further research and in partnership with your health care provider. |
|
