One Alaskans greenhouse

[Alasgun]

Today i turned 4 good size Birch trees into firewood and re-claimed enough “wilderness” to give me a Mega Comfrey bed! This new area is 30’ by 80’ and will easily hold the intended 50-60 plants. I will open up the orchard fence to include this piece and get this all tilled in the spring.
During the tree felling one of them “bumped” the bee hive hard enough that i was concerned about comb breakage inside. There was no immediate reaction and i kept moving. Then later this afternoon i noticed them flying pretty strong and yes it was a blue bird day but it only got to 42f today. Hopefully they're just enjoying the afternoon and not mad enough at me to move!

Ive been noticing the Magpies hanging around lately. They must be able to read my mind or rely on some other sense to know that this weekend i will bring home our Yak (sides) and begin processing it. Year after year i save the rib sections and hang them on “the bird feeder” and try to keep something for the birds thru most of the winter. There’s a lot more feed value in red meat than some crappy wal-mart seeds that came from who knows where?

 

[akroberts]

Today i turned 4 good size Birch trees into firewood and re-claimed enough “wilderness” to give me a Mega Comfrey bed! This new area is 30’ by 80’ and will easily hold the intended 50-60 plants. I will open up the orchard fence to include this piece and get this all tilled in the spring.

That's huge. I'm happy to see your work for getting the space you desire. I hope your comfrey will be a huge success

 

[Alasgun]

Thanks, Comfrey’s very easy so im sure this new group will just fall in line with the other 3+ dozen plants scattered about the property.

 

[Alasgun]

The Alaskan version of “Boys and Girls; getting down, on the farm”!

Today i headed, an hour and a half North for my annual Yak butchering ritual. As Alaskans would say “the mountain was out”, and im ever amazed at how big Denali is because in pictures it appears to be just over the next hill when in actuality it’s still a roughly 4 hour drive to the park then a couple more hours to the end of the road which is still many miles from the actual mountian.

Upon arrival i was greeted by my friends, busily preparing “my meat.”After the entrails are removed we split the animal in half and then into quarters. Each quarter is then bagged and loaded into my truck.
Right now those quarters are hanging in my barn chilling and we will begin breaking it down tomorrow. It will take us 3 days to cut and vacuum seal after which all the big projects are done for the year!
Hoo-ray!

 

[akroberts]

The Alaskan version of “Boys and Girls; getting down, on the farm”!

Today i headed,an hour and a half North for my annual Yak butchering ritual. As Alaskans would say “ the mountain was out”, and im never amazed at how bit Denali is because in pictures it appears to be just over the next hill when in actuality it’s still a roughly 4 hour drive to the park then a couple more hours to the end of the road which is still many miles from the actual mointian.

Upon arrival i was greeted by my friends, busily preparing “my meat. After the entrails are removed we split the animal in half and then into quarters. Each quarter is then bagged and loaded into my truck.
Right now those quarters are hanging in my barn chilling and we will begin breaking it down tomorrow. It will take us 3 days to cut and vacuum seal after which all the big projects are done for the year!
Hoo-ray!

I would love to be able to get some fresh meat. We don't hunt and no one we know does either. Enjoy your meals

 

[Alasgun]

These are ranch raised, not hunted. Grass fed and grass finished; no shots, hormones or other “contaminants”! This animal hanging on the tractor weighed right at 400lbs as you see it. We completely bone them and do not put any bone in meat in the freezer. The boning will turn that 400 lb animal into 250 lbs of freezer ready meat.
These animals sell for between $6.50 and $7.50 per pound depending on their age and sex. The Bulls are the desirable ones in Yak.

Along the way we also save and process the heart and liver which is very sweet, not at all “Livery” tasting! We’ll also render all the tallow which is what we cook with all year long!

 

[flowerbug]

i'm guessing that that was the Yakkity Yak that did talk back... (sorry, it's early and i can't resist a bad joke ).

i've never had Yak and would never think those words would apply to liver. now i'm trying to think what Braunschweiger would taste like if made with that kind of liver other than pig...