November was an awesome month for the Silly Couple. No, we didn’t tackle any major homesteading project. But, we did get to enjoy our property quite a bit. Weather has been very pleasant and we’ve had the opportunity to really enjoy some long walks around the property with our livestock guardian dog. Meanwhile, we continue to enjoy our delicious home-hatched eggs and we got the opportunity to host our first Thanksgiving.
Hosting Our First Thanksgiving
When we first moved up here, we wanted to make it clear that we wouldn’t be going back to St. Pete for every holiday. In fact, the way we figured it, we were the best equipped to host major holidays and events. And this year, while we didn’t host the entire family, we got to hold our first Thanksgiving on the homestead.
Victoria’s parents came up and spent the night Thanksgiving. We got to prepare the entire feast from the perfectly cooked Turkey, a delicious ham, green bean casserole, deviled eggs, dressing, stuffing, and all the other fixings you’d expect. Overall, it went extraordinarily smooth. In fact, we almost feel like we failed because it went SO smooth. There not a single hitch in the day or in the food prep, so we’ll chalk that up as a major victory in being successful millennial homesteaders (even if very little homesteading was required).
Trying New Recipes
Beyond just hosting our first Thanksgiving, we also did a lot of other experimenting here on the Homestead. Specifically, The Silly Couple has been working on different ways to use what we’re producing here. Sure, our vegetable production has been sad this year, but our long term plans here include lots of veggies, eggs, and fresh milk from Nigerian Dwarf goats. So, as we prepare for those, we are working on ways we can use our harvest.
One of those recipes worth mentioning was a new quiche. Mixing just a splash of milk with a dozen eggs, spinach, peppers and onions, and cheese, we can make a delicious and healthy breakfast food. Or, if we are short on time, it makes for a great snack on the go. We’re working on perfecting the ratios of ingredients, but we expect we can not only make these to have fresh throughout the week, but also freeze some for future use. This should make for an excellent way to leverage our eggs and should come in handy when we get goats for both cheese and milk.
Speaking of Goats
While we still haven’t locked down any specific goats year, we’re really getting serious now about getting goats early next year. Joseph has been researching plans for different options on goat structures and we’re heavily invested in watching videos on YouTube and reading about how to properly care for goats. If you recall, we’re specifically interested in Nigerian Dwarf goats.
And, in talking with our friend Becky over at Belle Meadow Farm, we’re thinking we want to get a mother goat in milk when the time comes and preferably one or two of her babies. Again, there’s nothing set in stone yet, but we’re working to make this become a reality.
Until next time, we’ll see you around the homestead.