Salsa

Urban Farm Lifestyle

  Healthy Regenerative Lifestyle 

Salsa

Great salsa comes from fresh vegetables out of the garden.  Wouldn’t you love to be able to have and to share the salsa you made after the growing season?  This article will teach you how to make salsa, plus canning methods for preserving the salsa for up to a year.

David Proctor

 

 
  
 
 
 
From Seed To Fork, Egg To Plate.

    We may not live on a farm, but we can grow where we live.

 

 

 

 


Making & Canning Salsa

by Laurie Calloway

Volume 3 Issue 35 – Canning Salsa
August 31, 2017


 August 15, 2019

Urban Farm Lifestyle Magazine    Published Weekly


We received an unexpected gift early this week from a friend…thirty-five pounds of Roma tomatoes. Not wanting them to go bad, I quickly went to work, canning seven quarts, and dehydrating several trays. Still, there were several pounds left. I decided to make and can a batch of salsa.

 

Roma Tomatoes

Roma Tomatoes

Now, that much salsa is a bit labor-intensive…the tomatoes need to be peeled and chopped along with the peppers and onions. And, canning salsa is a bit more involved than just making a small batch.

The ingredients have to be measured accurately in order to maintain a safe ratio of the acidic tomatoes and the non-acidic peppers and onions. However, I found a good, basic salsa recipe in a book entitled “Fresh Food in a Jar” by Kimberly Willis. (Lots of other great canning recipes in this book, as well!)

The recipe starts with five pounds of Roma tomatoes, or enough to yield fourteen cups of chopped tomatoes. Since it takes a while to peel and chop the tomatoes, I decided to make this a two-day process.

The first day, I weighed the tomatoes, washed them, then dropped several at a time in boiling water for one minute to loosen the skins. Immediately, I removed the tomatoes and placed in a large pan of ice water. The skins peeled off easily.

I removed the cores and any spoiled parts of the tomatoes, and chopped the prepared tomatoes in small batches using a blender on the lowest setting. When I had fourteen cups of chopped tomatoes, I placed them in a large pot and refrigerated them until the next day.

The following day, I picked fresh, sweet peppers from my garden, along with two jalapeño peppers. (The recipe calls for two cups chopped fresh green chiles, but you can substitute any types of peppers, as long as they measure two cups.)  

Next, I chopped 1/4 cup of the jalapeño peppers, (be sure to wear plastic gloves while chopping hot peppers and jalapeños) and two and one-half cups of a combination of white and red onions, and a few chopped garden tomatillos. (As long as the amount totals no more than two and a half cups of onion, you can use any combination you like, or even substitute two and one-half cups of chopped tomatillos for the onions.)

Peppers

Peppers

Measured Out Ingredients

Measured Ingredients

Next, I measured out spices…1/2 teaspoon garlic powder, 1 tablespoon salt, 1/2 tablespoon black pepper, 1 tablespoon ground cumin, and 1 and 1/2 tablespoons of dried oregano.

These were the spices listed in the recipe, but you can add any spice or seasoning you like, and/or adjust the amount to your taste. I also added a couple pinches of crushed, red pepper.

Finally, measure one cup of bottled lime juice. (Bottled lemon juice can be substituted, if desired.)

 

Bottled Lime Juice

Bottled Lime Juice

Combine tomatoes, onion, and all the peppers in a large pot. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring often.

Combined Ingredients

Combined Ingredients

Add seasonings, herbs, and lime juice and simmer an additional 20 minutes.

Ladle the salsa into clean, hot jars. Wipe rims, place lids, and process in a hot water bath canner. (The amount of time to process depends on the altitude of where you live…see link below.) In my neck of the woods, the pint jars are processed for 15 minutes.

If you have not canned before, or need a refresher on the basics, check out this link:

https://www.freshpreserving.com/canning-101-getting-started.html

Preserving

Preserving

The recipe yields about 8 pints of salsa. I processed 5-pint jars, and 5 half-pint jars, and had almost a pint leftover to refrigerate.

Enjoy!

Canned Salsa

Canned Salsa

Basic Tomato Salsa from “Fresh Food in a Jar” by Kimberly Willis

Ingredients:

14 cups of peeled, chopped Roma tomatoes (Other varieties of tomatoes can be used, but the salsa may be thinner if they are not a paste variety tomato.)

2 and 1/2 cups chopped onion. (Can substitute chopped tomatillos for all or part of the onions, if desired.)

2 cups chopped fresh, green chilies or any other type of peppers. (I used fresh, sweet peppers.)

1/4 cup chopped jalapeño pepper

1/3 teaspoon garlic powder

1 tablespoon salt

1/2 tablespoon black pepper

1 tablespoon ground cumin

1 and 1/2 tablespoons dried oregano

1 cup bottled lime juice

Salsa is a wonderful way to enjoy the fresh taste of ingredients from your garden. Canning the salsa allows the fresh taste to be enjoyed and shared in the months ahead. Give it a try, it is not that hard and the rewards are great. Watch the video below and check out the tips to get you started.


Check It Out!

 

 

BallCanning   2:03


Quick Tips

 

  • Remember to measure your tomatoes, peppers, and onions exactly to keep the ratio of acidity consistent.
 
  • Wear plastic or rubber gloves while seeding and chopping the jalapeños or any other hot pepper you use. Removing the seeds and inner membranes of the hot pepper will reduce its heat.
 
  • Place tomatoes in small batches in boiling water for one minute, then place in a container of ice water for easier peeling.
 
  • Any combination of spices you desire can be added, other than the ones listed in this recipe.

Bibliography:

 

Willis, Kimberley. “Fresh Food in a Jar : Pickling, Freezing, Drying, and Canning Made Easy.” Bookdepository.com, ROWMAN & LITTLEFIELD, 11 Mar. 2016, www.bookdepository.com/Fresh-Food-Jar-Kimberley-Willis/9781493024537.




 

Posted in Magazine Issues, Plants, Recipes Tagged with: ,

Ducks Unlimited

Urban Farm Lifestyle

  Healthy Regenerative Lifestyle 

Ducks Unlimited

Most people think of chickens for the backyard, even though our web-footed friends can produce more eggs for a longer period of time, the male duck doesn’t crow, and they love to eat slugs among other yard pests. The disadvantages of raising ducks, still trying to find one.

David Proctor

 

 
  
 
 
 
From Seed To Fork, Egg To Plate.

    We may not live on a farm, but we can grow where we live.

 

 

 


Raising Ducks

by David Proctor


 August 8, 2019

Urban Farm Lifestyle Magazine    Published Weekly


Raising any animal in a suburban setting can be challenging. First, you have to see if they are even allowed and if so, do they require a permit. The next step is to put up a fence so they do not become an easy meal for the neighbor’s dog. But once these issues are taken care of, the rest is not hard.

Ducks do not require nesting boxes, they do not roost, and the male duck doesn’t crow. They still quack, and some breeds are noisier than others but are generally not that loud.
Ducks are social, so you should look at having at least two. Some companies won’t send fewer than two or three when they ship them. They do live for 7+ years so keep that in mind. The laying duck needs about three square feet of floor space per duck.

To keep the ducks corralled, it is best to put up a poultry fence that is 4’ high and depending on how many ducks, will determine the area to fence off. If you have a big enough yard, then you may want to confine how much room you fence off and move them on a regular basis. This will allow the grass to grow back and the ducks to have an area that is not barren and has a fresh supply of bugs.

To figure out which breed of duck that you get will depend on what you want from the duck. If the need is just for eggs then the Khaki Campbell, Silver Appleyard or Welsh Harlequin do well. Individual females have been known to produce 360 or more eggs in a year’s time, although flock averages are nearer to 275 to 325. Good foragers include Ancona, Cayuga Runner or Magpie ducks. They are all super active and will be best for weed and bug control.

Duck eggs come in a few colors; white, cream, pale green or black. Not the best for Easter egg baskets. Any breed of duck will lay delicious, rich eggs, and also provide lots of nutrient-rich fertilizer in the form of manure.

What about water, is a pond needed? The answer is no. The ducks would love to have a kiddie pool to play in but this is not required to remain healthy. They do need about four to six inches of freshwater to dip their heads in and clean their bills and eyes. Both the number and size of eggs will suffer if birds are frequently allowed to go thirsty.

 

Ducks

Ducks At Polyface Farm

To prevent unsanitary mud holes from developing around the watering area, it’s advantageous to place all watering receptacles on wire-covered platforms or locate them on the outside of the pen where the birds must reach through fencing in order to drink.
Ducks can eat the same feed as what you give chickens. To keep ducks laying the year around, they must be supplied an adequate amount of laying feed that provides a minimum of 15 to 16 percent crude protein. Do not feed ducks chicken laying rations that are medicated.

To reduce waste, pellets are preferred. Fine, powdery feeds should be avoided. The feed can be left in front of the birds at all times in a trough or hopper feeder, or it can be given twice daily in quantities that the ducks will clean up in 10 to 15 minutes.

The first method ensures that the ducks are never deprived of feed, while the second system helps prevent feed loss to rodents and encourages the fowl to forage during the day.

To produce mild-flavored eggs, feed containing marine products should not be utilized. Dr. George Arscott, formerly head of the Oregon State University Poultry Science Department, also urges that cottonseed meal not be used in breeding or laying rations since this protein supplement contains a toxin that can reduce hatchability and produce strange coloration in eggs, especially if the eggs are stored several weeks before being eaten.

You might also want to keep in mind that feedstuffs such as corn and dehydrated or fresh greens cause bright-colored yolks, while wheat, oats, and barley result in pale yolks.

While producing, ducks are very sensitive to sudden changes in their diets. To avoid throwing your birds into a premature molt and drastically reducing egg production, it’s wise to never change feeds while ducks are laying. If the brand or type of feed you’ve been using must be altered, do so gradually, preferably over a span of at least a week or 10 days.

With their well-oiled feathers and a thick coating of down, ducks are resistant to cold and wet weather. For ducks in general, a windbreak that is bedded on the protected side with dry litter usually provides sufficient protection in areas where temperatures drop to zero degrees. For laying ducks, they will do better if they are housed at nighttime.

 

Ducks Water & Shade

Ducks’ Watering, Shade, and Poultry Netting

The duck house can be a simple shed-like structure, approximately three feet tall, and does not require raised nest, perches and dropping pits. When ducks are housed only at night, a minimum of three to five square feet of floor space per duck is recommended.

If you anticipate keeping your ducks inside continuously during severe weather, providing each bird with eight to fifteen square feet help keep bedding dry and sanitary.

For consistent winter egg production, ducks, like chickens, must be exposed to a minimum of thirteen to fourteen hours of light daily. Day length is extremely important since it is the photoperiod that automatically turns the reproductive organs of poultry on and off. One 25W clear or white bulb located five to six feet above the floor should do.

To purchase ducks, Metzer Farms sells ducklings. They are the largest source for ducklings in North America. They will ship as few as two or three ducklings almost year-round. You can even find them on Craig’s list.

The nice them about baby ducks or ducklings, is they aren’t susceptible to Coccidiosis like baby chicks are, so they don’t need medicated feed. Ducklings do need a bit more niacin than chicks do. Add a sprinkle of Brewer’s yeast over their feed and also add some raw rolled oats to cut the protein levels so the ducks don’t grow too fast and have leg problems.

Ducklings will need to be kept in the house, or shed, under a heat lamp for the first 6-8 weeks before they can go outside, so be sure you have a brooder set up that is safe for ducklings before they arrive home.

Even if you get an older duck or rescue duck, they will often lay well for 5-6 years, often several years past your average chicken. Just remember they are social and it is best to get two and preferably three, as a starter flock.

As you can see, I had trouble finding the downside of having ducks. Ducks produce eggs, keep the bugs down in the yard, are fun to watch and live for a long time with few requirements and sometimes less than most other critters on your urban farm.


Check It Out!

 

“No Messy Ducks!” – How to Raise CLEAN Ducks 8:24


Quick Tip

 

Duck Breeds


Bibliography:

Holderread, Dave. “How to Raise Ducks in Your Backyard | Backyard Poultry.” Countryside Network, Backyard Poultry, 3 Aug. 2017, countrysidenetwork.com/daily/poultry/poultry-poultry/how-to-raise-ducks-in-your-backyard/.

Steele, Lisa. “A Quick Guide to Buying Ducks.” Countryside Network, 9 June 2016, countrysidenetwork.com/daily/poultry/poultry-poultry/a-quick-guide-to-buying-ducks/.

Fontanes, Lori. “A Beginner’s Guide to Keeping Ducks in Suburbia.” Countryside Network, 22 June 2017, countrysidenetwork.com/daily/poultry/poultry-poultry/a_beginners_guide_keeping-ducks_in_suburbia/.

Steele, Lisa. “Common Duck Diseases – Countryside Network .” Countryside Network, 5 June 2017, countrysidenetwork.com/daily/poultry/feed-health/common-duck-diseases/.




 

Posted in Animal Husbandry, Magazine Issues Tagged with: ,

Travel

Urban Farm Lifestyle

  Healthy Regenerative Lifestyle 

Travel

I am on a new journey now. I am not sure if my plans are on hold or if this is the path to get to where I want to go. Time will tell.

David Proctor

 

 
  
 
 
 
From Seed To Fork, Egg To Plate.

    We may not live on a farm, but we can grow where we live.

 

 

 

 


Travel

by David Proctor


 August 1, 2019

Urban Farm Lifestyle Magazine    Published Weekly


As I had written about before; Sold The Farm, this put me in a different situation than what I am accustomed to.

When I have gone on the road, I always knew where home was. I had an address, a place that was more than where you hang your hat. Now home is a license plate.

I’m not saying this for sympathy, on the contrary, it is somewhat liberating. Yes, I will miss my treehouse deck and the home where Molly and I raised the family, but times have changed.

I have to think that I was not going to be able to grow, and move forward as long as I was in my comfort zone.

I am definitely out of my comfort zone now.

I tried last year to reinvent myself but didn’t go as I had planned.  I have work in Auburn, Alabama that I will be on for a while.

The irony is that the office is located off Beehive Road.

I am looking at this as an opportunity to be led by the higher power. Sometimes what we think are the answers are not always the road we should travel.

The nice then was that I was able to visit with my girls on the way down.

 

Carolyn, King, Kelsey, and Lena

Carolyn, King, Kelsey, and Lena

Myself, Caitlin and Buster

Myself, Caitlin, and Buster

One item that I brought with me is this rock that has written on it “ From North Pasture Berry-Mollie Proctor From Rt1 Spickard, Mo 1972”, this is about the only item that I have left from the farm.

Rock From North Pasture Proctor Farm

Rock From North Pasture Proctor Farm

I keep it with me to remind me on days that I wonder why I do what I do, this is one reason, to have my own Proctor Farm/Ranch.




 

Posted in Magazine Issues Tagged with:

Industrial Agriculture

Urban Farm Lifestyle

  Healthy Regenerative Lifestyle 

Industrial Ag

“You never change things by fighting the existing reality.
To change something, build a new model that makes the existing model obsolete.”

― Buckminster Fuller

 

David Proctor

 

 
  
 
 
 
From Seed To Fork, Egg To Plate.

    We may not live on a farm, but we can grow where we live.

 

 

 


Industrial Agriculture

by David Proctor


 July 25, 2019

Urban Farm Lifestyle Magazine    Published Weekly


When I use to sit and dream about how I wanted to farm, I tried to make that dream adapt to the existing reality.

The existing reality in agriculture, is the infusion of productivity, increasing production and innovation through increased scientific processes and economic charts and calculations.

We have to keep continuing in this path because we have to feed the world!

I had in my plan how to follow this train of thought and make it even more productive. You have to “Get Big or Get Out” if you are in agriculture.

I thought I had it all figured out and all I needed to do was put my plan in action, until a very wise neighbor, who listened to how I wanted to build my farm, asked if I had heard of Joel Salatin? The answer was no, of course.

I have written several articles about the Polyface farm that Joel and his family operate. That is because I realize how wrong my farm business model was.  It was totally unsustainable, as is most farming operations in the US and around the world.

My new model embraces inefficiencies in favor of animal and ecological wellbeing. The inefficiencies will be emulating the efficiency of nature to letting a pig be a pig, a cow being a cow and a chicken be a chicken.

I prefer this over some of the grotesque looking, superstar production species, that are being raised in confined quarters, being fed corn and soybeans that are supposed to be feeding the world!

I propose a farming model where instead of the food being a commodity, being sold at commodity prices and then being used as a base ingredient in fake food, to instead have food be food.

Food that is not perfect in appearance, doesn’t have a shelf life measured in half-life, has a unique taste as to the area that it was raised and grown, like wine does.

I know this would be a major disruptor to the commodity markets. The inefficiencies would require more labor, giving more people the opportunity to work. The model would be “Get Small or Get Out”.

Now I know everyone is thinking this would never work, and if it was even tried, the cost of food would go through the roof and there would be rioting in the streets and the apocalypse would be in play. Or would it?

The reason the farmers are being starved out, the ones that have gotten big, is because of overproduction.

This happens when the government gets involved with the interest of large business instead of the farmer.

We have so much subsidized milk production we don’t know what to do with it. You don’t see anyone drinking milk anymore, but you sure do see a lot of pizzas being sold with triple cheese!

Another example is what the “Right to Farm Bill” did to Missouri, it made it so people had to let large confined hog operations in and could not complain about the stench.

Which by the way these hog operations are owned and built by Smithfield Ham which is owned by the Chinese? By the way, nothing smells worse than a confined hog operation!!

When you travel by air, all you see when you fly, and look down, is CFOs (confined feeding operations). These are predominantly chicken operations since that is the cheap meat that we all want. The same holds true for these operations when it comes to smell.

For the animals to live, they have to be given antibiotics and growth hormones, to be sure that enough survive to make it to butcher. But keep in mind these drugs end up in us, causing ill effects in society.

You do not need to fight mother nature to raise and grow food. The best thing you can do for the land is not till it, but put cattle out on it to graze.

I will have my farm someday. You may think that I will change my mind about how I will raise my cattle, but I don’t think so. When you can raise and grow food locally, provide people with food that is good for them and will make them healthy, I think that in itself will be in demand.

I believe we have a bright future in agriculture.

We do not have to fight the system, just build a new one that replaces the old one, even if it is older than the one in place now.


Check It Out!

 

Chicken Tractor

Chicken Tractor


Quick Tip

 

Get to know who grows your food.


Bibliography:

Just my opinion!




Posted in Animal Husbandry, Chickens, Health, Magazine Issues Tagged with: , ,

Sold The Farm

Urban Farm Lifestyle

  Healthy Regenerative Lifestyle 

Sold The Farm

Last year I registered my bee operation with the USDA. That made my 1/3 acre in town a small farm. Literally living the Urban Farm Lifestyle.

David Proctor

 

 
  
 
 
 
From Seed To Fork, Egg To Plate.

    We may not live on a farm, but we can grow where we live.

 

 

 


Sold The Farm – Urban Farm Lifestyle

by David Proctor


 July 18, 2019

Urban Farm Lifestyle Magazine    Published Weekly


I have sold my home as part of my downsizing and also do to the traveling I will be doing this next year.
I was hoping that I would be able to expand this year and finally get chickens, but that was not to be, at least for now.

 

Horizontal Hives - 14 Frames

Horizontal Hives – 14 Frames Per Box

I have been looking at acreage in different areas and hope that after a brief stint of work and travel, I can settle down to a location that will allow me to graze cattle.

Having cattle on land is one of the best things that can be done for the land, as long as they are managed and moved daily.

I am looking at trying to find land that I can lease and manage a heifer operation.  This would also give me a chance to have my chickens, hogs, sheep, goats, bees, worms, and whatever else will fit on the land.

In the meantime, I had to get rid of my bees.  I started this year with two horizontal hives. One hive left and went into a Warre Hive that I had vacant by the house.

Me In Bee Suit

Me In Bee Suit

Thurman And I Preparing The Hive To Move

Thurman And I Preparing The Hive To Move

Steep Hill

Steep Hill

That hive populated and split then went to another vacant Warre hive.

Warre Hive

Warre Hive With Bees On the Outside Just Hanging Out

Smoking Bees

Smoking Bees Back In

I hated to see the bees go, but it was hard trying to imagine having four hives with at least 100,000 bees in a minivan, going down the road and nothing not happening that would probably be regrettable in the future. All it takes is one bee buzzing around your head to have problems while driving.

Thurman Burnley from Burnley Farm Apiary came and got the bees from me so they could have a new home.

Burnley Farm Apiary

Burnley Farm Apiary (Who I bought The Bees From)

Now what to do with the cat?

I have not missed a Thursday publication in over four years now. I hope everyone that opens their email that has my inbox magazine has enjoyed the articles.

I am trying to figure out if this is an ending article or just a change. I will keep you posted.


Check It Out!

 

Black Baldy

Black Baldy


Quick Tip

 

When moving bees wait till evening so they are back at the hive and not our foraging.

 


Bibliography: N/A




 

Posted in Animal Husbandry, Apiary, Chickens, Magazine Issues Tagged with:

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