Winters are always mercifully slow. But this is an exceptionally slow winter on the homestead. We didn’t plan very well for winter-time farming, and so right now we’re kind of dry. In fact, we’re buying most of our food from the store right now.
Here’s what we have currently, food-wise, on the homestead:
A hodge-podge of old laying hens. They are also slowly supplying the soup-pot as needed. They also lay a few (very few) eggs.
Yes, that’s a tiny little egg that a hen laid today. They aren’t a rare as you might think; it’s just that they never get sold!
Then we have Georgia & Co. She’s not producing milk right now, because she’s due at the end of March, so we’re all taking a break from that morning milking. (Milking in February is no joke, one year my hands turned into a red, rough, bloody mess.)
Next, there’s the whole Angus crew:
All our mamas should be pregnant, so we’re looking forward to some cute little calves this spring.
Also:
Books!
Just kidding…
We line up our canned goods behind the books. It’s a pretty good place to store them – dry and dark. A feast for the mind and body!
And of course the freezers are full of pastured pork.
So that’s where we are right now. A few chickens, some cows, a barren garden, some potted herbs, and meat in the freezer.
How should we plan for next year? More preserving? Season extension in the garden? Hens that are a little more cold-hardy? I’d love any tips or suggestions.
I think that the best part about homesteading is the next season. After all, if I’m feeling a little blue about the slowness of the mud-season, I can always order the chicks for this summer and design a new chicken tractor.
As Gandalf would say, this is just the “deep breath before the plunge.”