Thursday, November 28, 2013

Rural Delivery: Rare Breeds


Seen a cow lately? Or a pig? How about sheep or chickens? If you live near a major city, it's probably been awhile since you've encountered livestock. But even if you live in the country, miles from the nearest freeway or shopping mall, you're probably seeing less livestock these days.

Farm animals are in decline worldwide. Out of approximately 4,000 breeds of domesticated animals, 1,000 breeds are seriously threatened with extinction. Every week another breed of workhorse, cattle, pig or variety of sheep or poultry follows the passenger pigeon, the blue pike and the wooly mammoth into oblivion.
   
In hard numbers, there's no shortage of livestock. More domesticated animals are being farmed in less space and with greater returns of meat, milk, eggs and wool than at any time in history. But the number of breeds of domesticated animals is much smaller than it was a century ago. The genetic diversity of farm animals is shrinking, and with it the ability to adapt to new climates, new diseases and new markets.

Continued at... Rare Breeds

by Michael Hofferber. Copyright © 1997. All rights reserved.
Rural Delivery
Husbandry
Farm Supply
Artwork: Dexter Cow

Saturday, November 23, 2013

Italian Dipping Oil from Minot, North Dakota

Now available with Dressings, Oils & Marinades in Specialty Foods:
Italian Dipping Oil direct from the maker in Minot, North Dakota

Made with home grown herbs (no chemicals, pesticides, or preservatives) this traditional Italian oil can be used for dipping bread; marinating, tenderizing and flavoring meats; salad dressing oil; sauteeing and/or frying and flavoring fish and vegetables.

Made by the daughter of Italians from Calabria, Italy, these oils are available in five blends:

* Thyme & Garlic Blend
* Garlic Lovers' Blend
* Roasted Garlic Lovers' Blend
* Roasted Garlic & Tomato Blend
* Rosemary





Wednesday, November 20, 2013

Rural Delivery: Final Harvest


Standing in a field just a few hundred yards from the place where he was born 70 years earlier on "a cold February morning," the retiring rancher eyed the crowd gathered around his dimantled windmill.

An auctioneer cried out from the center of the throng, "Last chance! Two-twenty-five, give me two-twenty-five! Sold for two hundred dollars."

The auctioneer and the crowd moved on, away from the rancher and toward a rusty manure spreader. The man with the highest bid, a neighbor, lagged behind. He studied the metal fan blades of the windmill and then crossed over to the rancher. His round, flushed face was reflected in the older man's dark glasses.

"You're going to have to help me put this thing together," he said.

The rancher studied him a moment from behind the glasses, then announced in mock seriousness. "Nope, I can't help you. I told you not to buy the thing."

Continued at... Final Harvest

by Michael Hofferber. Copyright © 1989. All rights reserved.
Rural Delivery
Farm Supply
Artwork: Farm Auction, 1940


Tuesday, November 19, 2013

Home Grown: Overwintering Geraniums



You can beat the frost and save your geraniums by taking them inside to overwinter.

In freezing temperatures, unprotected annual geraniums will turn a mushy green and die. They can be preserved, however, by overwintering indoors before they get nipped by a hard frost.

Pot up the plants, take cuttings, or store the plants as bare-root specimens.Whichever method you choose, understand that success isn’t guaranteed.

Continued at... Overwintering Geraniums

Home Grown
Home and Garden Center
Geraniunms
Growing Guides
Artwork: Cedar Scented Geranium

Wednesday, November 13, 2013

Rural Delivery: Animal Talk


People who live with animals almost invariably talk to their critters, or at least that's been my experience. And the animals, in their own way, usually talk back.

I've personally talked to several horses,  a few cows,  assorted chickens,  a pair of exceptional pigs and dozens of dogs and cats.

We don't carry on about American literature, of course. When I do, their eyes glaze over the way mine do when someone talks about computer programming. They sniff. The scratch. They look elsewhere and finally walk away.

But when the subject is birds or food or the quality of the weather, then we understand each other just fine.

Continued at... Animal Talk

by Michael Hofferber. Copyright © 1992. All rights reserved.

Rural Delivery
Pet Supply
Second Nature
Out There
Artwork: Mr. Ed 

Tuesday, November 12, 2013

Rural Delivery: Cold Hardening


Hard frost again last night. My footsteps leave dark impressions on the ground. The breath of the cows rises in clouds as they huddle together like football players at Soldier Field on a December Sunday.
   
Fewer grasshoppers now, I notice. They used to scatter through the wheat stubble on my approach. Only a few stragglers remain. The rest have died or gone off to hide from winter.

The crisp night is giving way to a warm morning glow. It will be an "Indian Summer" sort of day, the kind we missed out on last year when winter dropped in early. Some of our coldest weather came in November rather than January, where it belongs.

Continued at... Cold Hardening

by Michael Hofferber. Copyright © 1996. All rights reserved.
Rural Delivery
The Nature Pages
Second Nature
Artwork: Winter Tree Line by Ilona Wellman


Wednesday, November 6, 2013

Home Grown: Growing Oaks from Acorns

To grow plants from seeds, you don't need to go to the local nursery and buy a colorful packet. A little knowledge can create a rewarding do-it-yourself experience.

One plant that is relatively easy to start from seed is the oak.

Acorns mature in early fall. You can tell the seed is ripe when the outside changes from green to yellow, brown or black and the caps can be easily removed. Acorns can then be plucked off the tree or picked up from the ground soon after falling. It's important to note that acorns left on the ground for several days begin to dry out and become a food source for insects and wildlife

Continued at... Growing Oaks from Acorns

Home Grown
Home and Garden Center
Trees
Growing Guides
Artwork: Acorns


Monday, November 4, 2013

Lefse from West Fargo, North Dakota


Now available in Baked Goods: Lefse from West Fargo, North Dakota

The traditional Scandinavian flat bread known as "lefse" is made from mashed potatoes mixed with flour, cream, salt and a little oil. Rolled out as a very thin dough and fried on a hot iron griddle, lefse is traditionally served with lutefisk or other meals.

Freddy's Lefse of Fargo, North Dakota, features its lefse in a Booth in the Baked Goods section of Farmer's Market Online and ships the homemade product in boxes of three dozen, six dozen or 12 dozen lefse throughout the continental U.S.

Lefse
Baked Goods
advertise with Lefse
add your lefse to the Buy Direct Directory