May 2019 Digest

Each month I submit a piece to be published in the MSU Extension – Michigan Small Farm Newsletter. It intends to give a quick snapshot of what’s going on around here on the homestead. Since many of our subscribers do not get that publication, I’ll post the article here too. The following is the original article with a bonus recipe for our personal blog readers.

5/27/19
Jacobsville, MI
White Sky Woods Homestead

After a long winter where we received the greatest amount of snow and tough winter weather since the 1980’s (as we were told by locals and confirmed by local snow measures); we have reimagined a few ways to bring our animals closer for water and feeding access and into a better building that will keep them more comfortable in winter. We’ve just completed putting up the new pen for the rabbits. The rabbits are colony-raised on pasture, so they have a large area where they have dirt piles to dig, brush piles to hide in and plenty of space for hopping. This will be our first year offering rabbit meat to our local community. We have a small interested group and look forward to bringing healthy, ethically-raised meat to our community. Next will be moving the chickens and ducks from their large poultry yard over to a free-range area with a better insulated coop for them to go in at night. We will be watching closely with the switch between the poultry yard to free-range, we’re hoping we do not have too much trouble with predators.

Now that the grass is (finally!) green, the goats go out to pasture daily and are enjoying a full buffet of fresh grass, weeds, and sticks. If goats can smile, these ones sure are!

Buck Norris, June Berry, and Alder enjoying fresh pasture.

Garden planting is almost complete. Early crops went in the week of 5/13: peas, carrots, onions, beets, parsnips. Other standards like squash, tomatoes, peppers, cucumbers all go in around Memorial Day. Our favorite crop is always the variety of beans we grow for drying. A favorite we grew last year was cannellini, a beautiful white bean that soaks and cooks quickly, it’s soft and buttery and is the perfect complement to a slow-cooked portion of our own pasture-raised pork.

The major undertaking we have this summer is improving an old homestead cabin on our property. Our goal is to open it as an AirBNB (Spring 2020) where people can either come to “get away from it all” and/or engage in learning experiences around our homestead. The first step is siding the cabin – we hope to complete this before the mosquitos come out in full force!

As spring greens up, the kids and I have enjoyed finding all the new life surrounding us – from dandelions, to caterpillars, to tadpoles! Our kitchen table is never short of a freshly picked arrangement of dandelions – haha! Each year we try to forage new things available to us naturally growing around our property. Our most enjoyable foraging experiment this year so far has been Dandelion Flower Cookies!

The cookies were a huge hit, find the recipe here: Dandelion Flower Cookies

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