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Reduce Soil Compaction this Spring

No-till farming
Courtesy Stock.XCHNG
Keep tires properly inflated and practice no-till farming to reduce soil compaction on your farm.

With late harvests, a wet fall and slow-melting snow, farmers across the nation are facing more soil compaction issues than usual this spring. 

Soil compaction destroys the farm’s soil structure and leaves ruts, which can increase spring planting problems like poor plant establishment, putting a ceiling on yield potential. Heavy equipment driven on wet or saturated soils increase the risk for soil compaction.

No-till farmers may be in better shape than others, says Randall Reeder, Ohio State University Extension agricultural engineer.

“Farmers faced a late harvest and a wet fall, and with so much snow, they haven’t had the opportunity to get into their fields and prepare the ground for planting.”

No-till fields are probably less rutted than soil that was tilled prior to last season.

“However, if ruts exist, do the least amount of light tillage necessary to smooth the field enough for the planter or drill to operate,” Reeder says. “This is no time to try deep tillage. Look for signs of compaction during the summer, and then consider subsoiling or planting a cover crop to correct it after harvest.”

That’s especially good advice for farmers who like to chisel plow in the fall.

Farmers can better manage soil compaction in the future with these tips:

  • Practice continuous no-till farming. OSU research has shown that continuous no-till farming resists soil compaction better than soil that was deep tilled or subsoiled.
  • Plant cover crops to keep plants on the farm year-round. Doing so mimics Mother Nature, because soil structure, organic matter and other “living” components are in a steady state, says OSU Extension educator Jim Hoorman.
  • Practice controlled traffic—a method whereby all farm equipment is driven in the same paths year after year.
  • If you’re not using controlled traffic, run tires at the correct pressure to reduce soil compaction. “Many farm tires are over-inflated, which reduces the tire footprint, increasing compaction,” says Reeder. Over-inflation also reduces traction.
  • Remove excess weights that make a tractor heavier than necessary. Extra ballast needed
    for a tillage operation could be removed when pulling a planter.
  • Add more tires, or switch to bigger tires or rubber tracks: The more rubber that comes into contact with the ground, the less pressure on the soil.
  • Consider improving surface and subsurface drainage. A good drainage system helps the soil dry out faster, reducing the potential for soil compaction.

“These practices could lead to better soil structure and minimize yield losses in future years,” Reeder said.

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Homesteading

Easter Egg Experiments

You can use everyday food items to dye Easter eggs
Photo by Cherie Langlois

With our teenage daughter speeding toward high school graduation, I’ve found myself wishing on a near-daily basis that I could turn back the clock and make her my little girl again. 

I know it sounds trite, but it really does seem like only a few short springs ago that she gently cradled ducklings in her toddler arms, or curled up warm against me on a rainy day while we read picture books, or raced around on adventurous Easter egg hunts.  I’m so not ready for my baby to grow up and away.

Maybe that’s why I drafted Kelsey, despite her insistence she had too much homework, to dye Easter eggs tonight using natural dyes, an activity we enjoyed together once upon a time when she was little. 

Unlike using store-bought synthetic dyes, experimenting with spices, herbs, fruit juices and other natural dye materials yields less vividly predictable results, but that’s just what makes it so surprising and fun (at least for science geeks like my daughter and me). 

Take tonight’s Easter egg experiments:  While the exotic golden spice turmeric turned our eggs a predictably vivid shade of yellow, red wine imparted an…um…interesting gray color. 

An instant coffee dye-bath turned our one experimental egg an unexciting light brown (I suspect a robust French roast would have yielded a richer color), but a gloopy, thawed mix of ancient frozen raspberries transformed the eggs to a cool, tie-dyeish looking pink.

If you’d like to give natural egg-dying a try, all you need are eggs (not hard to come by if you keep chickens!), vinegar, and dye ingredients you may already have in your kitchen.  Along with coffee, wine, turmeric, and berry juice, you can experiment with onion skins, teas, paprika, orange peels, beets, spinach leaves, dandelions and more. 

We used the following technique for our eggs (find complete instructions here):

1.  Set uncooked eggs in pan in a single layer (to avoid cracking) and cover with water. 
2.  Add one to two teaspoons of vinegar.
3.  Add the dye material (wine, turmeric, berries, etc.) and stir gently to mix. 
4.  Bring water to boil, then reduce to a simmer for about 15 minutes. 
5.  Remove eggs to an empty carton to dry and cool, then refrigerate.

With younger kids, it’s probably safer if you make up a dye/vinegar bath (without the eggs) and cool the liquid, strain it into mugs, then let them dye hardboiled eggs as they would with a conventional egg-dying kit.  Some dye materials can also be mixed with cold water.  Keep in mind it usually takes longer for colors to deepen with natural dyes.  

Have a Happy Easter!                                             

~ Cherie

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Equipment Video

UTV Buyer’s Guide

The first utility vehicle you buy for your small-farm can be an exciting purchase, but before you dish out the dough, consider what features you want your UTV to have.

The Hobby Farms editorial team hit the road to attend the 2010 National Farm Machinery Show in Louisville, Ky., where they spoke with Kubota regional sales manager Charlie Egli about buying UTVs. Egli guides UTV buyers on what to look for in their farm purchase from standard features (such as size, horsepower and fuel type) to safety features and special attachments.

Watch the video below to get your UTV-buying experience started on the right foot.

Categories
Equipment

Farmer Jefferson

I just returned from a trip to Washington, D.C. with a stop at Monticello, home to Thomas Jefferson.

Like George Washington, Jefferson was a farmer, constantly on the lookout for new and better ways to do things. He experimented with crop rotation and new varieties of crops and new crops themselves.

Jefferson is of course known for his political writing, most notably the Declaration of Independence. What one quickly learns in visiting his fabled home is the breadth of his creativity.

From the weather vane he could read from inside, to a seven-day clock that indicated the day as the weights unwound and a book stand designed for comparing multiple books at one time, Jefferson was always looking for ways to expand on the availability and ease of accessing information.

As a farmer, Jefferson was an early adapter of technology, redesigning a new plow of his day. The iron covered wood plowshare turned the dirt better and easier. It was a little thing, but calculated to save energy and time in the field.

No sooner had he tested it than he shared it with other farmers in this country and Europe, just as he shared his successes and failures with crops.

When I walked away from Monticello, one of the things that stuck with me was Jefferson’s desire to share information and better the conditions of his fellow man. From great writings to initiating a fine university to reporting on the use of clover seed, Jefferson realized that an idea had no value if kept to one’s self. Imagine what he would have done with a blog!

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Recipes

Basil-garlic Vinaigrette

Basil-garlic Vinaigrette
Photo by Rhoda Peacher

Ingredients

  • 3/4 cup coarsely chopped basil leaves
  • 1/3 cup red wine vinegar
  • 1 tsp. minced fresh garlic
  • salt and freshly ground pepper to taste
  • 1 cup extra-virgin olive oil

Preparation
Place basil, vinegar, garlic, salt and pepper in food processor. Process to form a paste. Shut processor off, scrape down sides and turn processor back on. Pour olive oil through feed tube in a slow, steady stream; process until smooth. Refrigerate until ready to use. 

Dressing can be used for up to two weeks when stored in the refrigerator. Makes approximately 1 2/3 cups.

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Recipes

Creamy Raspberry Dressing

To achieve this dressing’s best consistency, use overripe berries, or cook firmer raspberries with 2 tablespoons water over gentle heat until they just begin to break apart when you stir them.

Ingredients:

  • 1 cup ripe raspberries
  • 1/2 cup sour cream
  • 1/4 cup light or heavy cream
  • 2 T. raspberry or sherry vinegar
  • 1 T. freshly squeezed lemon juice, strained
  • pinch freshly grated nutmeg
  • dash salt

Preparation
Whisk together raspberries and sour cream until raspberries break up. Add remaining ingredients and whisk until well-combined.

Dressing will keep, refrigerated, for two to three days. Makes approximately 1½ cups.

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Recipes

Citrus-dijon Vinaigrette

Citrus-dijon Vinaigrette
Photo by Rhoda Peacher

Ingredients

  • 2/3 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed orange juice, strained to remove seeds and pulp
  • 2 T. freshly squeezed lemon juice, strained
  • 1 T. Dijon-style mustard
  • 1 T. minced shallots or red onion
  • 1 tsp. honey
  • 1/2 tsp. orange zest
  • 1/2 tsp. lemon zest
  • salt and freshly ground black pepper to taste
  • 1 T. minced fresh chives, rosemary or dill (optional)

Preparation
Combine all ingredients in a jar, seal tightly and shake vigorously to blend. Refrigerate for at least 2 hours to allow flavors to blend. Shake again before serving.

Dressing can be used for up to two weeks when stored in the refrigerator. Makes 1 cup.

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Recipes

Smoky Chile Vinaigrette

Ingredients

  • 2/3 cup canola or corn oil
  • 1/4 cup red wine vinegar
  • 1 tsp. hot pepper sauce
  • 2 tsp. good quality chile powder, sweet or hot according to taste
  • 1/2 tsp. Cajun seasoning
  • 1/2 tsp. sugar
  • 1 or 2 drops liquid smoke or a pinch of smoked salt
  • salt to taste (omit or use less if using smoked salt)
  • 1/2 T. minced fresh jalapeno pepper, seeded; or 1 T. minced, seeded mild pepper, such as anaheim or sweet banana
  • 1 T. minced fresh cilantro
  • 2 T. minced red onion

Preparation
Combine all ingredients in a jar, seal tightly and shake vigorously to blend. Refrigerate for at least 2 hours to allow flavors to blend. Shake again before serving.

Dressing can be used for up to two weeks when stored in the refrigerator. Makes approximately 1 cup.

Categories
Recipes

Cucumber and Feta Cheese Dressing

Ingredients

  • 1 cup peeled, seeded and coarsely chopped cucumbers
  • 1½ tsp. salt
  • 1/3 cup crumbled feta cheese
  • 2 T. olive oil
  • 1/2 tsp. minced fresh garlic
  • 1 cup sour cream
  • 1/3 cup milk or light cream
  • coarsely ground fresh black pepper to taste
  • 2 T. minced fresh parsley
  • 1 T. minced fresh mint

Preparation
To draw liquid from the cucumbers and remove any bitterness, toss cucumber chunks with the salt to coat. Place in a colander over a bowl, and let sit for 1 hour. Rinse very briefly under cold running water. Shake colander to remove excess water, then use hands to squeeze liquid from chunks. Place on paper towels and pat dry. Mince finely.

Place feta cheese in a medium-sized glass or stainless-steel bowl and mash with a fork or pastry blender to break up large chunks. Whisk in olive oil; add garlic, sour cream, and milk or light cream. Use a sturdy hand whisk or electric mixer to beat until well-combined (mixture will retain some texture due to feta). Set pepper grinder to produce a coarse grind, add pepper to taste and stir well. If dressing is too thick for your planned use, stir in additional milk or cream, 1 tablespoon at a time, to reach desired consistency. Stir in minced cucumbers, parsley and mint. Refrigerate for at least 2 hours to allow flavors to blend.

Dressing will keep, refrigerated, for two to three days. Makes approximately 2 cups.

Categories
Homesteading

Homemade Dressings

Basil-garlic vinaigrette
Photo by Rhoda Peacher
Homemade basil-garlic vinaigrette tastes excellent on a caprese salad made from farm-fresh tomatoes and homemade mozzarella.

I don’t think there’s any single element that does more to move your meals from good to gourmet than homemade dressings for salads, whether they feature greens; raw, steamed or grilled vegetables; fresh fruit, meat or fish; or a starch, like beans, pasta or potatoes.

It’s not just maximizing memorable flavors from minimal preparation time, it’s also that making homemade dressings is addictive and endlessly creative. Once you get in the groove, you’ll find yourself looking at all kinds of ingredients as candidates for homemade salad dressings. Soy sauce and tahini? Sure thing. Pureed mangoes and fresh ginger? Why not? Once you start seeing salad-dressing possibilities, you’ll be amazed at what you can make from ingredients you have on hand. (Don’t forget to write down your creations!) And the fresh flavors are simply incomparable.

I started making homemade salad dressings out of necessity, because I had trouble digesting the garlic powder, artificial thickeners and excessive salt found in many commercially prepared dressings. It quickly became a matter of taste and—though it might sound odd—respect for the integrity of other ingredients. Especially when we can use vegetables and herbs from our own gardens, the salads we make from scratch deserve dressings as fresh and honest as their fixings. 

Get started with these homemade salad dressings: