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jordan barton

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since Feb 18, 2015
Living off-grid 20 acre farm, with goats, chickens and pigs.
Lasqueti Island, British Columbia
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Recent posts by jordan barton

we use ours for, digging in general, we dig our root vegetables with them. We have 3 tine forks and some 5 tine forks. The 3 we use mostly in the garden to either turn soil over or to dig root vegetables out. The 5 tine one we use mostly for turning compost, cleaning the goat pens, shovelling sawdust/woodchips.

I would use a normal shovel for digging a hole for a tree, or to excavate a drain. somewhere where i need to move soil out of the spot i am digging in.
1 day ago
please see my responses in blue

Kate Downham wrote:Thank you all for the helpful replies, you’ve given me a lot to think about! I will get a bit more organised and start looking for more recipe testers!

A couple of things I’ve been wondering about…

Meal sizes - I cook for seven active people every day and love leftovers, and often find myself making double or triple batches of recipes from other books. I would like the option of having the ingredients listed for a large batch, and I think communities and wwoof hosts might appreciate this idea too, but I also want to provide batch sizes that will work for smaller households. I am experimenting with ways to make this work in the book. My ideas so far:

1. Make these recipes a double page spread - one page has the method, and the ingredients for one batch size, the other page has a the photo, with a text box inserted in it for the ingredients list for a small batch size. This is probably the least confusing method, but it obscures my lovely photos :(
so i imagine having the two different batches to be quite confusing. I am curious if there is a way to possibly colour coat the book. It would be a central theme and for every batch for 2 the page could be green and for every page which has the double batch could be purple. (just a suggestion)

2. Not having any particular format for doing this - just fit the alternative ingredients list on the page where it best seems to fit for a particular recipe. For example, my Japanese beef curry recipe probably works best with the slow cooking ingredients for both batches listed in a column, and then the curry roux/finishing ingredients for either batch listed in bold in the method section. When a recipe is for a cake or something else with a shorter ingredients list, I could have the ingredients for both batches listed in the column, but this might lead the cook to adding the wrong amount of something.
 I could see the different amounts being listed in the same column being a problem yes.
3. Having the ingredients listed for one batch in the ingredients column, and the other batch size option listed as a variation, in a coloured text box somewhere on the page. With this approach there is also some risk that people might add things from the wrong ingredient list by mistake, but I think there is slightly less chance than the last idea.
 Now this is an interesting idea, Sally fallons cook book does this when her recipes call for using chicken stock, and at the bottom it shows it having variations like duck broth or turkey broth.

And then comes the problem of which batch becomes the ‘normal’ one, and which the ‘variation’? Most people these days are in isolated houses, just cooking for themselves, a couple, or a small family, but maybe in the future there will be more community meals and more large households.
 Is there any chance you would be willing to create a survey and try and get a clear answer to this from your peers. i would fill it out.
i live with my partner and we would normally cook a recipe for 4 and would easily have left overs for one more person.

I am trying to be helpful to all kinds of household sizes, and also to not limit my audience, but I also don’t want the book to be annoying to use. I am beginning to understand why many cookbooks are doing a generic “serves 4” version of every recipe! It would definitely make the cookbook creation process easier, but it also makes cooking more difficult for me and other larger households, because we end up having to make calculations as we cook - it would be nice to be able to just give the book to a helper and show them the recipe, rather than having to say ‘triple the ingredients, cook the meat in batches, do this differently, do that differently, etc.’

I have a suggestion, is having the double batch or what have you in the back of the book an option. Say something like (if you are wanting to cook for 8 people please see page 465)Than you go to page 465 and it shows the ingredients without having the picture and all the rest of the info you would be filling in.

Does anyone have any thoughts on this?

4 days ago
Our everyday breakfast consists of potatoes(steamed and than fried in pork lard), kale( freshly harvested and cut up fine), eggs(mostly 1-2 days old), onions(from the garden, cheese(from a local cheese maker using grass fed cows),(bacon if we have), home made ketchup(from our own tomatoes).
sometimes we put our sweet potato in the mix. some times it is a purchased turkey sausage.

i am really not kidding we eat this every morning. sometimes we have fried egg sandwiches with homemade mayo, homemade ketchup, lettuce from the garden, sourdough bread from our neighbour, cheese from said local cheese maker, along with one of our own eggs.

all of this is organic/or better.
6 days ago
Hi carla

I have not done electric fence with my goats so keep this in mind.

So the whole thing behind electric fence is that this type of fence is a physiological fence, meaning they only think and believe they cannot get thru it because when they have in the past they got hit by the shock. So i believe in order to train the goats to the fence you would need to install it in front of a permanent fence where they learn to believe the strands of electric wire mean they cannot go through them.

Otherwise i assume the goats would think nothing of the strands of fence and would try and get out because they haven't learned that they cannot get out(by the physical fence)

Now i would suggest using electric fencing mesh as apposed to using strands, it looks really easy and creates a wall of fencing, which i personally feel better about. Pigs however only need 2 strands lower to the ground.

Did this clear it up for you?
so i feel i have some experience to add

We have a Salton induction cooker.

Here are the settings it has 300w 500w 700w 1000w 1200w and more.

The 300 watt setting comes on and off as apposed to only using 300 watts(continuously) like it says. Ours will come on for a few seconds and than turn off for a few more seconds. so it is using the full power for 2-3 seconds and than turns off. its really terrible for simmering

the 500w setting does the same function as the 300w coming off and on . also not great for simmering.

the 700w setting is continually on same with every other setting. When i use it is either on 700w or 1000w. It is ultra fast at bringing a 1 liter pot of water as well as it heats a cast iron up very quickly.

The Salton is seasonal really, where i am at least. We use it mostly in the summer and can only really use it from 9am to about 5pm during the summer(so late breakfast and early dinner, which doesnt always work). It really sucks power. We have a 2000w system running at 24Vdc
1 week ago
so the beef suet is 94% fat. The composition is about 50-55% saturated,40% monounsaturated and 3-6% polyunsaturated fatty acid. Tallows have several percent of an antimicrobial fatty acid palmitoleic acid.

Lard  is more or less the equivalent of tallow in its usage, except that it has more unsaturated and can become rancid if not handled properly. Usually it is about 40% saturated, 50% monounsaturated, and 10% polyunsaturated.

This is taken from the famous Mary G Enig Ph.D book Know your fats.

Now i imagine, grass fed beef tallow or suet would taste different than say grain fed tallow.

the pig would really depend on the diet it was fed.

1 week ago

Kate Downham wrote:To make it with loose leaf tea (tea bags have plastic in them)

I am curious, which part of the tea bags have the plastic in them?  I am under the impression (our tea bags) only have this type of foil on the outside and than about 20 tea bags are contained inside the foil.
are you suggesting the tea bag mesh itself has plastic?

super curious as this would change my tea buying habits!!!

thanks kate :D

Something to add to the kombucha making, is we save our used tea bags and put these into our sugar/tea water. ( gives the used tea bags a second life)
1 week ago
i am in the same position as you,
I have gone the route of buying silicone bags. It says i can boil the bags i can cook in them, they looks quite sturdy and i imagine them being usable for many years to come.
Reusable Silicone Bag link (amazon)

Butcher paper has the said wax coating and thus doesn't prevent freezer burn.
freezer paper has the said plastic coating, which where i live it is not recyclable and it just goes to the trash.

I am going to try my best at producing as much bacon and cured meat i can and thus not require the need to freeze nearly as much of the meat.

I am not one for eating canned meat, its really doesn't appeal to me at all. And recently a neighbour offered a vacuum sealer to me and he said he doesn't use it because of all the plastic waste and the fact the plastic wasn't reusable after wards. his words as i have no experience with it.

Luckily i am only dealing with half a pig, i would be scrambling with dealing with a whole pig.

Good luck :D
2 weeks ago
so while i was in nepal i saw this happen.
What they ended up doing was clipping the flight feathers on one wing.....This made it awkward for the chickens to fly
maybe this is what you meant, you want to stop the chickens from flying?
4 weeks ago
so the only thing i have to add to this discussion is i convert my morning milkings into whole buttermilk. I originally got the culture from an organic bottle of buttermilk from the store. Now i pour about 1/4 cup from the previous batch into the morning milk (glass mason jar) and than put it into a container with cold water on the counter to bring the milk down to more like room temperature. than it goes into the fridge the next morning when i start making the next batch. I have on average 3-5 quarts of this whole buttermilk in the fridge. so by the time i get to drinking it its about 5 days old. I notice no off smell or anything. I actually prefer it to be aged a few days anyways.

btw i have a very smelly buck in with my girls.

edited to add
I seem to not care a hole lot for non fermented milk. And i am often amazed at what non fermented milk tastes like haha