A Winged Elm Farm Scrapbook, With Soup!

What Your Well-shod Farmer Is Wearing

On the farm I wear my steel-capped wellingtons 80% of the time.

Daily footwear

Daily footwear

For muck, and high wet grass and sheer ease to put on they can’t be beat. When working in the woods or going for a walk to check on the cattle, I reach for my Timberland work boots. And for fine warm afternoons in the garden, Birkenstocks are ideal.

I Got Your Polar Vortex Soup, Right Here

During one of our single digit nights I fixed this Scotch broth. A perfectly simple soup made better by using the “odd bits”.

2lbs. lamb neck or soup bones

2 tbsp. barley

½ cup of finely chopped carrots, turnips, onions, leeks, celery and parsley

Use a large Dutch oven and fill with two quarts of water. Add meat and bring to a boil, skim off any scum. Add barley, salt and pepper. Reduce to simmer, partially covered for an hour.

Add veggies, partially cover. Cook for one more hour. Remove the meat and let cool. Separate the meat from the bones. Add meat to soup. Season and serve.

The wind is up, the brush pile is large, give me some matches

An elderly neighbor stepped out his back door two weeks ago on a fine wild fire 016blustery day and burned his brush pile, then burned a couple of acres of his in-laws. Then to keep the fun rolling his fire burned another few acres of an adjoining property before being stopped just shy of a house. Having been stymied in that direction it took off and burned six acres of our winter pastures before our volunteer fire department in South Roane County arrived and put out the fire.

Ruling the Roost

The time of morning, just before sunrise, where the light is revealing the landscape, the animals are stirring but not up, the distant meow of our cat Mickey as he strolls up the hundred or so yards from his den to our front porch is my favorite time of the day.

Usually I’m dressed in shorts with my Wellingtons on my feet walking to the barnyard. As the buckets clang with spilling feed the chickens begin to flutter down off their roost with audible thuds. The hogs begin an unseen jostling for position at the feed trough signaled by grunts and snorts. My brain begins to kick into gear, fueled by at least one cup of coffee.

It is a good time to observe. And I observe the replacement rooster sneaking across the barnyard to snatch a bit of grain and a little love. This lasts about 30 seconds before the Cock of the Walk charges into him sending the boy into ignoble flight. Someday, and that day is sooner than later, the boy will have his moment.

Each rooster is kept on the flock for two seasons. Our current rooster was born in spring of 2010. In the fall of each year we gather up all the spring roosters in a pen. They get ample feed for a few weeks. And, then the literal axe will fall. But, before the slaughter date Cindy and I spend a few hours separating out two young cockerels that have promise. They match the confirmation we want for our breeding rooster. The culls get butchered, destined for gumbo or chicken and dumplings. The two we save are kept for an additional few months. At that time we make a choice and butcher one. The survivor becomes the “replacement rooster”. He is in training for the next year.

The replacement rooster leads a furtive existence, skirting the edge of the flock, dashing in for a quick (and I mean quick) romantic encounter. The rooster quickly and usually catches the boy and a sound “whupping” ensues.

In 2011 the old top rooster was butchered making way for the current ruler of the flock. A rooster, between 2-3 really comes into his own. He develops a magnificent deep chest, long spurs and beautiful plumage. Unfortunately for him his fertility drops 25% a year. So, by the third year he is firing blanks as often as hits, if you know what I mean. And that simple fact leads to the annual anointment of the replacement, like the corn kings of old.

It is sad to shuffle the boy off this mortal coil simply because he has difficulties in the … umm… you know, department. But, every year is the same, we are sorting out a couple for candidates for replacement rooster and promoting the current R.R. and preparing a sensational dinner of coq au vin with the “retired” bird. A dish, by the way, that was developed for the old boy who had lost his “crow”.

But, standing there in the predawn light, the old boy spots the young interloper, sprints the length of the run and vanquishes him in short order. At least for today he still rules the roost. I finish my chores and make it back to the house as Mickey arrives on the porch.