It Never Ends

We replaced section 2 of the back boundary fence; the neighbour provided the gear, we provided the labour. Gibbo and I pulled it down, Drew arrived so we all rolled up the old wire and then Gibbo and Drew put the new fence up the next day.

Bokashi 101

Drew came home last weekend to do a few days farm work; he brought his Bokashi. We had both left our buckets airtight for two weeks to let the scraps ferment and prepare for burying. I know this photo looks rather disgusting but honestly, the scraps don't smell offensive or rotten - it's just the liquid that you drain off that smells foul.

Here I am looking glamorous, wondering what to do next - or first.

We mixed the scraps with some dirt from the garden, some scrapings from the chook pens and some old feedlot manure.

 Drew dug a trench and we filled it with the mix from the first bucket.

 Next morning we did the same; mixed, dug a new trench and filled it with the second bucket's contents.

Looking glamorous again!

So now we leave the trenches sit for two weeks then plant into them. The other veges that have been planted into crappy soil but watered with the diluted liquid are doing well; the beetroot especially. Forgot to take photos of them. Will update soon.

The Animals

The animals continue to delight. Taking time to watch and read them brings happy moments to every day.

King escaped and went to visit his brother, Romeo.

The wagyu cows have started calving.

Coco checks out the piglets!

Such variety!

Breakfast!

These 3 OEG bantams are all clucky; I let them out and the spent a glorious half hour having a dirt bath; nearly buried themselves!

I sat and watched them for ages; beautiful!

Looking like a Boss!

We bought 10 FB wagyu and sent tail hair away to get parent verification.

So cute!

Kombucha 101

Before Meg and I went painting a few weeks ago we went to a Kombucha making course. In a nutshell - it's good for your gut.

​What is Kombucha?

Kombucha has been fermented and brewed for over two millennia and has been said to have qualities that detoxify the body and energise the mind. It’s a living beverage that is fermented using a blend of organic white, green or black tea (or blends), organic raw sugar (don’t worry, Kombucha converts this sugar to healthy digestive enzymes that benefit your body), and a Symbiotic Colony of Bacteria and Yeast (commonly called the SCOBY or Mother). The SCOBY is thick pancake of gelatinous bacteria and yeast that feasts on the tea and sugar converting it into health giving organic acids and creating an effervescent fermented beverage with a slight tang. So it's packed with vitality and goodness and tastes great too!  www.buchi.com.au

The next day, Meg caught up with the Kombucha boys at the local markets and bought two kits. Last weekend, she made her first batch; here it is, sitting and fermenting. I am yet to brew mine.

After sitting for 10 days, here's Meg's first two bottles and the SCOBY is now residing in the Scoby Hotel until she makes the next batch. Both these are plain, without flavouring, and taste very good.

Meg and Cheese and Pesto

Meg made Feta!

She also made Pesto for this year's Christmas Hampers.

Corn!

The Sheep (Finally) Get Shorn

Our very wooly sheep went on a little journey a week ago and came home sans wool, feeling very much lighter and brighter thank you very much! We had an interesting time loading them into the trailer and ironed out a few bugs in the new loading race; remembering to secure the side race panel is a very good place to start ironing…..

My brother, Andrew, did a great job on them.

We picked up a couple of small half tanks while we were there; these will make fantastic herb/vege gardens.

Andrew has a beautiful flock of his own, mostly shedders.

Soon we'll be picking up the little black one and the black eyed one below to bring back to our flock; am looking forward to that.

All done and heading for home again, feeling much better!