What a Difference a Day Makes

Now that’s one crazy, true statement.

I decided to start up a site this week on the first day of spring with an uplifting, motivated attitude. It’s something I have been thinking of doing for quite some time to keep track of things. None of that has changed however I did get a big suprise call from the doctor using the ‘C’ word. No, not the swear word- worse, “cancer”. Yesterday I found out that the results from a thyroid biopsy are in fact what was suspected as being cancerous- a test I would never even had done if my brother didn’t already have it in his younger years. Little brother gets pummeled by a car, breaks everything on his left side, finds out he has cancer, bounces back through it all… superhero status. The procedure should be simple and a positive outlook remains for something so early, so we aren’t going to let it damper the onward movement of spring. Things have to get done!

After researching and connecting with a farm in a neighboring town that has a litter of pigs due this week, we are now on the reserve list to receive 2-3! Piglets sure are adorable, but I’m reminded of my past living arrangements where two pigs occupied the kitchen, screaming every time someone came in late at night, screaming to go out, screaming to come in…. It still burns in my ears. So, I’m prepared for the incessant yelling for snacks folllowed by ear scratches. Because who doesn’t like happy bacon!

We have a month or so to put up more fencing and get things set in place. The breed is Idaho Pasture Pigs. They are a fairly new registered breed, similar to a Koon-Koon, meant for pasture roaming and foraging. This means less outward feed costs and, fingers crossed, less destruction. Heritage breeds are known for producing luscious red meat, with a savory flavor, even if it takes longer or isn’t as much weight. Hopefully any size sacrifice will be outweighed by a finer quality, something we would like to strive for right off the bat. We are lucky to have a very close friend as a butcher who is currently experimenting with meat curing and plan on making some specialty cuts to work with.

This weekend we are breaking down the bee hive to move and clean. My hive unfortunately didn’t make it through the winter, which was to be expected after the wild 60 degree temps followed by below freezing and then a 20″ snowstorm! Oh, Pennsylvania. I managed to steal the last of the honey and will have to start fresh this year, looking at using two hives instead of one. With the nearby fruit trees and wildflower field I expect a much better productivity level and overall health for both the bees and young fruit trees! Bees, for as bad a rap as they have, are very fragile to the environment around them. I’m really glad many people have been taking to news about them in this area, and am overjoyed when I find a new person near me that has a hive! Hive talk is always educational, I feel like most beekeepers no matter how big or small have all learned quite a bit in their own way much like all farming, it’s refreshing to share those experiences with each other.

While Eric is home before the next hitch we will get seedlings started and a new turkey coop made, using mostly wood we should already have laying around. I hadn’t planned on writing another post so soon but with the massive jittering going on in my head I suppose this helps calm me as we look forward to all the next few months will have in store.

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