Rotational grazing

One of the first things I told Wally this morning was that we were going to have to move the sheep tomorrow night.  Not something to look forward to given how hot it is going to be and how hard the ground will be, but it has to be done.  I took a few minutes to catch up on the Blogs that I like to read and came across this post.  Take the time to read it, it’s a good one. The photo that she shows of the cow grazing in what looks like a green pasture is quite typical of what you see around here.

I’d love to have permanent fencing for the sheep and goats, but I think permanent fencing would make us lazy. Taking the time to move the sheep around is often a pain in the butt, but it has to be done, both for the benefit of the sheep and the land.

The sheep are fenced in the 12 acres I rent that is behind the house.  There is another 20 or so acres along side it that is owned by the people in front of me.  Nothing is grazed on it and you’d think that it would look better than the 12 acres I use.  It doesn’t.  There’s a lot more grass, healthy grass, on my side.

On another note, I processed another bushel basket full of tomatoes this morning into roasted tomato sauce.  I canned the last batch yesterday and I think it came out okay.  I was pretty pleased with myself to finally can.  I’ve been talking about canning for years and never did it.  I had to restrain myself when all of the jars were full of soup to not put them in the freezer.  In the next couple of months I am going to invest in a pressure canner so I will be able to can soup and stews with meat, chili, etc.

Here is the recipe for roasted tomato sauce:

**Roughly cut up lots of tomatoes.  If you are using large tomatoes of uniform size, you can simply cut the stem and part of the core out of the top and set them in the baking pan;

**Add one large, roughly sliced sweet onion, as much garlic as you can stand and a roughly cut pepper;

**Drizzle about a half cup of good olive oil over the tomatoes;

**Add coarse sea salt (a good amount of it) and fresh ground pepper.

**Bake at 400 degrees for about an hour.

**Process in a food processor, a lot if you want soup, just a bit if you want sauce.  You could avoid the processing altogether and just spoon the mixture into cans.

On Thursday a woman that I met via this journal is coming out for a visit.  We’ve talked a lot over the past few months, but we haven’t met in person.  She’s unemployed as well.  We will probably work on a canning project together.  Maybe we’ll make corn relish … or maybe we can get the banana bread factory going.  Maybe we’ll do both.  It should be fun.

Off to milk.  I have to drive to Statesville this morning to get rabbits and rush back for a 10:00 telephone interview.

Until later …