Carla Burke

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since Oct 29, 2013
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Biography
A Christian & devoted Patriot, wife, soap maker, herbalist, formerly a homeschooler, baker, truck driver, and more. I was born in the South, but actually grew up around the Great Lakes. Both of my childhood families had big, lush gardens,& preserved everything they could for the winter. I carried that into my own life. But, change happens and for over a decade, it just wasn't an option. Now, retired in the Ozarks, on 29 heavily wooded acres of mostly ravines, our best crops are nearly inaccessible wild blackberries, rocks, wild herbs, and ticks. We're utilizing our burgeoning small-livestock collection, straw bales, raised beds, and containers to build soil, and a better, healthier life for ourselves and our beloved critters, who provide us with eggs, meat, milk, fiber, honey, beeswax, fertilizer, tick control, brush control, 'lawn' mowing, loads of entertainment, and even help turn the compost.
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Missouri Ozarks
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Recent posts by Carla Burke

Congratulations, Joylynn!!
1 day ago
Welcome, Hal! Good to have you here!!

Joylynn Hardesty wrote:Thanks Yeardly! From a fellow "redbud farmer"



Ditto!! I only have one redbud, but it's huge and in need of some serious pruning. I also need tomato cages, so this is PERFECT!! Thank you!!
3 days ago
Oh! And, that running list is kept on my phone, so I won't run off and forget it, like I *ALWAYS* used to do.
6 days ago
We keep a running shopping list for each of several places, that covers our basics. But, we mostly buy whole muscle meats, that John cuts to our preferences if the moment, when we get it home. For example, he will buy a pork belly, then divide it up too cute some for slicing bacon & some for cubes to go into things. But, he also leaves some uncured, too use in some of our favorite Chinese recipes. A whole sirloin will get cut into steaks, a roast, and some starting meat. A whole pork shoulder (or two) gets divided up to make a couple variations of breakfast sausage, Italian sausage, and brats. But how the meat gets divided up is dependent on what we want in the moment.

That's pretty much how we do everything - 2 bags of lemons, a container of dates, meat, fish, poultry, a couple types of blocks of cheese, canned, diced tomatoes (though I'm hoping to grow enough this year, too cut back on those), a trip to the Mennonite community for milk & chicken feed, we make our condiments, as we need them (except for a few specialty ones) and only go a few miles for fresh produce, as needed. So... I don't really know exactly how to answer this...
6 days ago
Observation is key. Is there possibly something embedded in the skin? Keeping the birds' living quarters as clean as possible, scrubbing the roosts, etc., watching to see if another bird is pecking at them, are the places I would start, in prevention.

Treating the bumblefoot depends on the severity of the infection, but isolation in a nice, clean space, gently clean the foot/feet in question, with warm soapy water, then coating it with an antiseptic/antibiotic treatment of your choice (I personally would use colloidal silver, topped with an herbal healing ointment and a wrap) and if necessary, wrapping it. Check and dress it daily. Some might use an oral antibiotic, as well.
1 week ago
They look like leeks...
1 week ago