A Little Bird Told Me

For months I’ve been dreaming of the perfect “last tree,” which would provide us with the last firewood to be harvested before winter.

This tree would need to be fairly large, to top off the growing pile of winter firewood in the wood shed. It would also need to be dry—possibly the driest firewood I would find this year. Last added to the pile becomes first burned; it needs to be as dry, if not drier, than all the other wood, some of which sat in the wind and sun most of the summer.

Last Wednesday, I found that perfect last tree. How? A little bird told me.

It's DONE! (Photo: Mark A. Zeiger).

It’s DONE! (Photo: Mark A. Zeiger).

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Posted in Homesteading | Tagged | 2 Comments

Taking Local Eating to Extremes

After bagging the garden-raiding porcupine (see The Critter Gitter Gits Its Critter) Michelle made porcupine bourguignon. The resulting meal was an extreme example of eating locally.

The onions, garlic, side salad, and—in this case, even the porcupine—came from our garden. The red wine for the sauce came from our homemade stock. We used hawkwing mushrooms harvested from the slope behind the cabin  Even the bay leaf, while not strictly local, came from my grandfather’s bay tree. (Periodically, my cousin sends us an envelope of dried bay leaves harvested from the tree.) We also had homemade bread, made with whole wheat we ground ourselves from stores that came with the cabin.

Most of the salad dressing ingredients (see Our Favorite Scratch Salad Dressing Recipe) a few of the herbs and spices in the main dish, and the butter for the bread came from the store. If you want to get technical, the components of the red wine also came from elsewhere. The rest came from the “homestead” compound.

It was delicious, by the way!

Porcupine bourguignon, a complete meal from the homestead (Photo: Michelle L. Zeiger).

Porcupine bourguignon, a complete meal from the homestead (Photo: Michelle L. Zeiger).

Posted in Food & Drink | Tagged | 2 Comments