Here I am with Sassy days after she was born 29 years ago in FL, and then again a couple years ago when we lived in Seattle. I am so grateful that we are celebrating with her today after she nearly died this winter. So many vets told us it was just her time to go, she’s old and lived a good life. We learned God determines when it is our time, not medicine. We have hope Sassy will be The Producer’s trusted steed someday too (She sits on Sassy now and says “bye” and waves me off like, “leave us alone I got this”) . HUGE thank you to everyone who helped us along the way. To celebrate, I’m going to try a livestream birthday party on our Off Gridish channel so you can join us and ask any Sassy question you’ve ever wanted to ask - we are planning for 3P PST - I’ll post the link here! 🎂 🧁 🐴 🎉 🥕 🍎
Everyone who has chickens knows the struggle toward maintaining enough egg cartons, always asking friends to save theirs and bring them by. I was just thinking how I’d need some more when I drove by unknown trash on the side of the road. It looked like it might be egg cartons so I pulled over and sure enough - yes! 🙌 It was worth all the stares I got. Has this happened to you? What is something you needed and fortuitously found?
Whoever invented tabbouleh is a genius. I started making it because our local regenerative produce farm, Growing Back to Eden, has the most beautiful parsley. I had no idea how healthy it is! Parsley is a vitamin K super green, not to mention it’s packed with so many other nutrients. It makes regular salad greens look lazy. I opt out of the bulgar wheat and just use tomatoes, onion and mint. Back when I bought tabbouleh, I’d notice it was often made with cheaper oils like sunflower or canola. I use olive oil and a dash of sea salt. It’s so easy and if you make a lot at once, it holds pretty well in the fridge for a week. Don’t forget your Green Pasture products (cod liver/butter oil, skate oil, muscle rub, and more!) with the link below.
GREEN PASTURE:
https://www.greenpasture.org/
(promo code “ALISON” for 10% off all products)
Fermented foods are not just good for people, they are great for animals. Fermenting chicken feed is so easy and it makes the grains far more nutritious. All you do is put your feed in a bucket and add water until the water covers the feed. Let it soak for 1 to 3 days and you should see it start bubbling. It’s fermented and ready to feed your chickens. You will probably have to add more water after your initial mixture grows in volume to make sure there is always a little bit of water covering the top. This prevents mold. Our chickens love their fermented feed and will leave any dry feed untouched if their fermented feed is in front of them.
