Archive for November, 2018

Making butter in our five gallon 1917 Dazey butter churn, just as good a tool today as it was one hundred years ago.  Washing butter in ice water helps keep it firm to be worked and formed into half-pound butter balls.

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Topping mangels in the field.  Topped roots are bagged in used feed sacks and go into the root cellar for a few weeks of aging, after which they are more easily digestible.  The tops will be fed out to the pigs over the next couple of weeks, providing a valuable element of green food in these late fall days.

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