I had the week of September 13th all planned. It was my birthday week so happy hours, brunches, friends and my yearly haircut were all on the calendar. I had everything planned around M-Pig, she was due to farrow (give birth) the 16th.
But the best laid plans are often foiled, especially when animals are involved. M-Pig acted like she was ready to farrow in the 16th, she had milk, she was off her feed, she was HUGE! I was ready! But…nothing. I was ok with this because I figured she was going to wait and have them on my birthday, because that is the kind of pig she is, so kind and thoughtful. However, the 17th went by and nothing, then 18th (my birthday!), and most of the 19th. Birthday dinner was postponed, as were the happy hours and brunches.
Finally, mid-morning of the 19th, M-Pig’s demeanor changed drastically. She no longer wanted to eat the past the prime peaches Noble Orchards (thanks guys, the pigs loved them!) donated to the cause, she didn’t want to have belly rubs, she just wanted to sleep in her nest. I figured she’d start to farrow as soon as it got dark. She did.
I knew it was going to be a long night for everyone involved. This was M-Pig’s and my, first time farrowing. I’ve helped lots of cows do it, but this was my first pig and I was scared! I really like M-Pig and did my best to learn everything I could about this process so I could help her if she needed it. But M-Pig was a total champ about the whole thing. She had her first 7 piglets within a few hours, with no help at all. It was amazing watching these tiny, little, spotted piglets enter the world. The last two piglets took longer and were both born dead. I tried to revive them like we do with baby calves, but I had no luck.
I stayed with M-Pig and her piglets until all the afterbirth had been passed and they seemed to be settled in and happy. I kinda felt like I was in college again, pulling an all nighter because I didn’t finish a project in time (I’m too old for that now, it hurt!).
I made sure M-Pig was up, eating and drinking before I went to bed. That has actually been the most challenging part. She is so focused on being a Mama and not squishing her piglets, she stays frozen when her babies are around her. She is getting better about it though! This morning she was asking for breakfast and got up all on her own.
Stay tuned Beefjar readers, there will be many more pigtures to come! And a few ranch days for those of you that live in the area!
A pig’s gestation period is 3 months, 3 weeks and 3 days or 114 days. I am well acquainted with this knowledge because I am about to experience for first solo pig birth. And it’s like Christmas for me. My very first sow, M-pig is due next week with her first litter. As you all recall, I’ve been anticipating this day since the end of May!
Yes, I took a video of M-Pig and her boarfriend.
All summer I’ve been extra careful with her diet and care. I’ve spent a lot of time with her, giving her attention and lots and lots of brushes and baths. I figure, if this pig really likes me, she’s not going to care too much when I assist her with her birth because she’ll trust me. I’m also looking forward to having a ranch day or two so my clients can meet their meat and I want tame pigs and piglets.
This week I have finished my “pig birthing kit” and worked on M-pig’s bedroom. I’m pleased to report I am pretty much ready for the blessed event. I’m watching videos on youtube, talking to my experts and reading books. I almost feel like it is a whisper silly that I am so nervous about one pig giving birth! I spent the whole summer watching and helping a couple hundred cows do it, so this shouldn’t be that big of a deal for me.
I am doing the birth the “natural way”. That means I am not using a farrowing crate. A farrowing crate is a small pen that keeps the mama sow from rolling over and squishing her babies. My gilt is pushing 600 pounds, she couldn’t feel herself roll over on her babies even if she tried. I’m not using a crate for a few reasons. The first being I can’t afford it, pretty much all my money is going into buying more pigs. The second is since I have the time, I plan on being with M-pig during and after the birth. This will hopefully mitigate any loss until the piglets can figure things out for themselves. I do realize that I do face increased piglet loss by this choice, but I am going to try it and see how it goes.
I’m excited and proud of myself that I have reached this point in my hog operation. Honestly, I never thought I’d ever own a sow, let alone farrow one out! I’m getting ready to purchase a boar and build more pig pens, so I can keep expanding! Hopefully next Wednesday, my Wordless Wednesday will be cute, newborn piglets! Stay tuned!
A couple summers ago, I was obsessed with these. I made them every week, all the neighbors were gifted them, it was slightly ridiculous. Then I burned out on them, I stopped making them, and honestly, I kinda forgot about them. Until a few days ago, when THE CRAVING came back. I’m posting them here because hopefully I can practice some moderation, not burn myself out on them and remember to make them more often.
Individual No-Bake Ginger Nutella Cheesecakes
Gingersnap Cookies (about half of an 10 ounce package)
1.5 tablespoons melted butter
1 package room temperature cream cheese
1 cup nutella
½ teaspoon running over vanilla extract
1 cup fresh whipped cream (I guess you could use that frozen stuff, but man, really?)
Use your cuisinart to pulverize the ginger snaps. Mix with butter (you might have to use more or less butter) until you get some cohesiveness with your crust. Add about 2 teaspoons of crust into the jar and use the back of a spoon or the mortar from your pestle to tamp it down firmly.
Meanwhile place the cream cheese, the Nutella and vanilla extract in your stand mixture and mix until blended. Gently fold in the whipped cream. Place the mixture in your jars and garnish with more whipped cream.
Serve immediately or put a lid on it, hide it under some vegetables in your refrigerator and eat it when no one else is home and won’t judge you.
In certain circles it’s still trendy to attack or insinuate Monsanto is this giant, faceless, company hell bent on world destruction and/or take-over (take your pick). This stance always puzzles me. My personal experience with them has been the complete opposite. (Also for the record, Monsanto is not that giant, Whole Foods and Monsanto are pretty close in size)
For the third time in so many years, I have been able to tour their facility in Woodland, California. Each time has been different, and quite frankly, eye opening. I have walked away from these tours with a whole new appreciation for what the company does and what it stands for.
Most people are under the misconception that all Monsanto produces are GMO crops. But in actuality they breed over 20 (non GMO) crops. There is much misunderstanding and fear when it comes to our food supply these days. More often than not, it seems like companies will use fear and our ignorance to sell us a product. I can’t stand that. I appreciate Monsanto opening their doors to me, multiple times. Despite the negative press and online movements that urges me to boycott them and sign petitions against them, they have been continually transparent and welcoming to me.
Monsanto has made it a point to urge bloggers, journalists, farmers, and even average consumers to engage with them! In fact the company’s chief technology officer, Dr. Robert T. Fraley has invited celebrity activists like Susan Sarandon to St. Louis! Since I love to stand on my soapbox and preach about transparency, this is something I appreciate!
This trip was my favorite. A small group that included bloggers, teachers, and scientists were all invited to spend the day learning about and touring the Woodland Monsanto Farm. We spent about half the day out in the field speaking with their growers and seeing beautiful produce! The next part was learning about how to set up a food tasting and participating in a melon tasting.
Janice Person was our host. I’ve known Janice for years now. We met on twitter and eventually met in real life -she has even been out to the ranch!
I loved this trip because, I love interacting with the plant growers and breeders. These experts were literally outstanding in their fields, ready to share their knowledge with us and answer our questions. My inner gardener was deeply pleased and I’m going to highlight my favorite things for you below!
We started with peppers. Terry Berke was our pepper expert. He also is the man that breed the Nacho Jalapeno plant, which is currently in my garden and my favorite. I had a huge fan girl moment. Terry taught me that peppers need lots of Nitrogen, something I have been neglecting. He also mentioned that peppers use the Scoville Scale to measure their heat. Peppers are my current garden obsession, I’ve been growing, canning, pickling and fermenting them all summer. I loved the pepper portion of our tour and was sad to move on. Since I was gifted with so many peppers, I had to can some! So look forward to that recipe being posted soon!
We moved on to Bill Johnson, the squash breeder. Bill changed my squash growing game. I learned that “if you don’t harvest, you don’t get to harvest” squash, meaning if you let your squash plants grow into baseball bat sized squash, it is going to affect the rest of your harvest. This is why my zucchini plants are all screwed up now! I wasn’t home and didn’t harvest!
Squash farmers have a short window for everything (remember this is coming from a cattle rancher), the female flowers only bloom once for four hours! That’s such a small window to be fertilized! They must be harvested quickly too (as we learned above).
Watermelons were next. Samples were given, my favorite, by far, was called Summer Breeze. We spoke at length about watermelon pollination, how they breed seedless melons, and how to pick a good one (look for a yellow spot or “belly”).
The one common theme that was constantly mentioned by all of the plant breeders was how different regions (or countries) demand different varieties of produce (check out this watermelon infographic for an excellent overview). Monsanto works very, very hard fulfilling consumer demand. For example, what American’s look for in a jalapeno is not the same as what Mexican’s look for and they breed accordingly. This totally makes so much sense to me, as food is such a major part of cultures, and every culture has it’s own tastes and preferences.
Allan Krivanek and fresh market tomatoes were next on our tour. Fresh market tomatoes are the kind you buy in a store. Processing tomatoes (we also have a lot of those in my area), are used to make ketchup and sauce. It was fascinating to learn how and taste the differences in tomatoes!
After we spent time in the field we headed back inside for lunch and Dr. Chow-Ming Lee. We got to have lunch with all of the employees of this location. Yes, that’s right, they turned me loose on everyone. This is when I got to visit with some of the other guests. I met Maria from Fitness Reloaded, Danyelle from The Cubicle Chick and Sarah from The House that Ag Built . I love these opportunities because I get exposed to blogs and writers that normally would not be on my radar.
After our lunch we got to meet Dr. Lee. Let me tell you, if he ever decides he doesn’t want to be a sensory and tasting expert, he could easily be a comedian. I have never been so entertained during a powerpoint in my life.
Dr. Lee administered a taste test for us. We got to sample different types of melon and compare our results with the rest of our group. I’m pretty sure I could do that for a living, it was super fun. After that we learned how to perform a proper taste test. This is relevant to me because I am a big fan of taste tests and do them often with my pork and beef. Now I can perform tastes tests with better accuracy!
Our day was almost complete after our melon experience. We had one more questions and answer session before we went home. We did cover more topics, and hopefully I will write a blog post about those too. Every time I have been able to tour this facility I leave in shock and awe. I learn so much, I get so excited about the future of my industry! Monsanto gets a bad rap from its critics, and that is unfortunate. If they could put the hearsay and fallacies aside and take the time to explore and learn for themselves, I know their world would be far less terrifying, mine has been.
After interacting with the employees of Monsanto all day, talking to them about their families (some have single sons!!!), and seeing their passion about their jobs and the plants they are breeding, I wanted to apply for a job! I enjoyed my time there immensely, my garden will certainly benefit from it and so will my readers. Again, if you are on the fence about this company, let’s chat about it. I feel like there are so many “unfacts” out there, it can be hard to cut through all the bullshit sometimes, and that is why I work so hard and spend so much time doing fields trips like this.
*I received a travel stipend for this tour (it covered my gas from Indian Valley to Woodland and back). I also received a crapton of veggies. However, may I just note that this did not sway my opinion in any way, that would take pigs!
This is a deathrow food for me (you know, if I ever have to request a last meal, this will be it). It’s simple, no frills – yet absolutely delicious. If it had carbs and chocolate all my favorite food groups would be represented. People have been know to hide bowls of this in the refrigerator from other family members. I love to take it to potlucks because it is always a hit. It’s also really easy to change depending on your tastes and preferences. You can use raisins instead of grapes, omit the onion, etc. I also enjoy using flavored vinegars. Fruity flavors such as pineapple or mandarin work well. Just go make this, and hide a bowl for yourself…
Bacon Broccoli Salad
- 2 cup seedless red grapes
- 1 pound good bacon strips, cooked and crumbled
- 2 cup fresh broccoli florets
- 1 cup chopped red onion
- 1.5 cups sharp cheddar cheese
- 1 cup sunflower seeds
- 2/3 cup mayonnaise
- 1/3 cup sugar
- 3 tablespoons vinegar (I like to use a mix of a fruity and a balsamic)
In a large bowl, combine grapes, bacon, broccoli, onion, cheese and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat.
Cover and chill for at least 1 hour. Stir before serving.