Circle, circle

I was going to post shortly after Imbolg but realized that it was sounding an awful lot like the post I had done the year before. Except some of our "cupboards" weren't as well stocked due to life while we dd have more
chicken in the freezer and eggs. We've been eating a lot of eggs. Sometimes things just circle around.

More recently anything I posted here would have been just about the weather. While many complained about it, this spring was much more "normal" than last, with no early warming spell to bring on a huge population of insects (while our bats are nearly wiped out by White Nose Syndrome). It's still quite cool, with the snow now finally gone from our mountain except for a patch here and there in well shaded woods, despite a light snowfall two nights ago which was gone by mid-day.

And so, we are back on our mission to find a way to fence in the gardens so that we get something instead of them just feeding the goat. ~;p  Maybe I'll have something to write about that later, but I will likely only do so if we win. Or there is something funny to share. Meanwhile, this hasn't been updated because life is kind of quiet and boring. Much of my winter and spring has been focused on writing, possibly for publication (which, due to subject matter, I'm most likely to announce at Flying with the Hooded Crow) Now, of course, there is fencing and building and preparing and, soon, planting.Oh, and cleaning, lots and lots of cleaning now that the snow is gone.

Adventures in corned beef and other foodie stuff

Beet Kvass brewing

I think we might officially be entering the foodie world. While we have been dedicated to real food for awhile, sometimes it's hard to see us in this light, but I think it's getting hard to avoid. We're also fermenting things, that's a big step in this for us. Aaron has been the one making kefir, I've just started a batch of beet kvass.

But our big adventure has been in corned beef. The past few weeks had the subject brought up a lot due to the association with Irish American St. Patrick's Day dinners. Of course, as we're Pagan it gets drowned out a bit by all the various blather on the implications of the day. As we're more Scottishly inclined, I didn't feel a need to voice in on that and our only celebration was to go to a local coffee house to listen to music (which was a nice sociable thing to try to break out hermity ways). But there were enough mentions of corned beef and cabbage that I did start craving and then Nourshed Kitchen, a lovely blog you should check out if you're interested in real food, had this post on curing your own corned beef.

The roast before

As it's awfully hard to find grass-fed corned beef on a whim, we decided to go for this. Of course, we got started rather late to do it for St. Paddy's but that's not an issue. For me corned beef is not about St. Paddy's Day or about "being Irish." It's about being a New Englander with a Québécois father. It was an important meal, cheap, hardy, filling, savory on both sides of my family. The truth is that in the Northeast corned beef isn't about a ethnicity it's about class. It's a meal of the people. Of course, for boiled dinner it's not generally just corned beef and cabbage, but a variety of root vegetables as well. Things that get through the winter, which does make it quintessentially March meal.

In the whey, salt and spices

We have a few roast cuts from our last half-a-cow, although not a brisket apparently, but figured this piece would do although a bit more fat might have been nice. Of course, before we could start the curing of the beef, we needed to make the whey. This was something I had been intending to do as it's useful stuff and so the cream cheese which is the other side of the process. This, of course, took several days, in fact a bit more than we though it might. We went by Sally Fallon's Nourishing Traditions for this process. We did some raw milk and some raw milk yogurt, obviously the former took

Ready to cook

longer than the latter. We skipped the celery juice as we don't have a juicer anyway and would have had to buy celery (probably not local at this time of year).

Cooking

Once the whey was separated out we put the spices and salt on the meat and poured the whey over it all. We left it out for one day at room temp but the moved it into the refrigerator for 5 (or so days, we aren't remembering this the same LOL). Then we took it out and got it going in the crockpot.

It's food!

We added turnips, parsnips, carrots and, of course the cabbage.This is, after all, not corned beef and cabbage but New England Boiled Dinner.

And amazingly it tasted just like New England Boiled Dinner!

 We still have a few meals of it. We are also left with some cream cheese for various things, as well as more whey which allowed us to start the beet kvass.

We've been taking baby steps in to a lot of this over the years, but getting more and more into it. Cooking isn't something that we've been the strongest about, but it's an important part. Especially as I've always had health issues which makes this very important to me, both the eating as traditionally as possible and the eating a lot of traditionally fermented foods.  I am one of many I know who screwed up my system through years of vegetarianism and "mainstream" food. It's amazing to me as I look at "the big 5 0" in a few weeks that I am as healthy as I ever remember being in my adult life. And this has been largely due to eating real food. Some which we raise ourselves, some which we buy locally and all of which we prepare in traditional ways.

Speaking of raising, regarding the chicken hopes I mentioned awhile back, we are still not sure about the Scots Dumpies, although if we are indecisive too long the decision will be made for this year. And I am thinking that we probably won't get them this year. But we will get them. So while we considered getting White or Red Dorkings, as there are two NH farms which offer one or the other, we decided to just stick with the Silver Grays. We are going to try to breed some of ours, but as I write this there are 25 newly hatched chicks on their way here.

The Pratical Issues - Imbolg

The goats helping with the wood pile, this is early before we got real snow

While much of what gets discussed in the Pagan communities about the holidays are debates on ritual design, what day to celebrate, what the holiday means on some cosmic level, I've long been big on the idea that these were truly practical celebrations for our ancestors. They were neither about one day, although the celebration might be important, nor did the average person debate much about exactly what it meant to the Gods beyond "I hope what we do will let them help us through the season." Therefore, I doubt things changed a great deal very quickly from pre-Christian to Christian times. No matter your beliefs, the seasons happen, they must be dealt with.

We don't seem to have a whole lot of information on Imbolg, this is a common lament. It's probably because it was much more a local, household based celebration with no great gatherings as there seems to have been for Bealtuinne, Lùnasdal and Samhuinn, so customs may have varied. The few things that most agree on aside from practices honoring Brighid, of course, is that the stores were counted, things were washed and your equipment for your spring jobs examined, cleaned and repaired if needed. These were undoubtedly practical necessities, meaning life or death even, for our ancestors, but for many today it's merely a theoretical acknowledgment.

For us, however, as well as other Gaelic Polytheistic preppers and homesteaders, these things actually begin to take on a new light. Because while right now if we run out of something we can, indeed, run to the store to supplement our supplies, but, well, even if we can now and even if we always can in our lifetimes, the plan is that we should have to. And so, we open our cupboards.

No matter what stage one is at in this sort of project, this is a good season to take stock and consider how well our efforts are doing. We knew we'd not be totally prepared with vegetation this year, and that's held true. On the other hand, we're looking at a lot of meat. We are doing well there, having bought twice as much pig as last year because Aaron was convinced we might not get half a cow again (the previous year we had a deal but it fell through when they never sold the other half and decided to not kill the cow). But we got half a cow. And some lamb, which, btw, part of will be our feast. We certainly hope to have more chickens next year, the live ones are doing well although one keeps doing poorly and then perking up so we're watching her.

After having held back on this work a bit for a few years and sort of starting over, I think we're doing well with what we expected to be doing at this time. But there is much work to get to where we need to be for next year.

And this is the time of year for that too. We consider our seed catalogs, we consider, perhaps with even more concern now that we have those goats, fencing supply catalogs. We're discussing greenhouses. We're discussing negotiating where this goes in light of where the animals go. We are in the process of cleaning out another part of the house we've not been using in part to reclaim the kitchen there as a better option for canning and such activities than our tiny one in the part we live in as well, because sometimes you need to start to prepare a season or so ahead.

This is what Imbolg means for us. Yes, there will be a celebration, at some point when we actually see some signs of spring. There will be a Brighid's cross, She'll be welcomed in and put to bed and we'll feast.

And there will be lamb, as we have no mutton. There is much debate among modern Polytheists and scholars about whether or not sheep lambed at this time and if they folk etymology truly did refer to "ewe's milk" (the actual etymology apparently refers to "washing" ...from conversations with Alexei Kondtratiev and others in the IMBAS mailing list several years ago). However, again looking at it from a homesteading perspective, if sheep are not manipulated to breed late, they do normally start lambing in January, so I think that despite those who claim that all lambs are born in March (many, but not all are now, but it takes work to do that), there is a connection.

I also believe that mutton would be a fresh meat, which seems to confuse some who are not homesteaders and feel no one would kill any of their livestock at this time. However, whether the ewes are lambing now or soon, you'd know which ones are not and likely have an idea of which would should and is not....and she's probably going to go. It's also simplistic to think that all livestock was culled in the fall, although much might be...it would likely depend on the fodder you might have, as well. If I weren't so damn tied up with work and all right now I would probably look up sources on this, but....

Eventually, perhaps we'll actually be going by the lambing of our sheep, if we decide to venture that route. Until then, we wait for some sign. This might take awhile.