Saturday, June 25, 2011

Hot Weather; Cool Pigs

The weather has been miserable hot in Southeastern NC since about mid-May. . .  
but we've got some really cool little pigs.

 

Magnolia had a litter of three boys and five girls on June 7th. Unfortunately within two days of their birth, two baby pigs were dead. We think Magnolia smothered them but can't say for sure. We assured her that our freezer had room for extra sausage, and she's been a doting mother ever since.


All six remaining babies are spoken for at the moment, but we're hoping Scarlet is pregant and will have a litter herself within a couple of months. Here are some pictures of the happy and healthy little guys and gals.





If interested in getting a pig from Scarlet's litter, email bluefieldacres@gmail.com.

Tuesday, May 10, 2011

Decorative Hand Hoe

Scott got an order for another hand hoe, so he banged one out while heat treating knives for the Blade Show in June. See what you think.



Which reminds me . . . I need to hoe the garden!

If you want to see more of Scott's metal work, go to http://www.guineahogforge.com/, and I'll post more on the garden soon.




Tuesday, May 3, 2011

Making Traditional Bark Baskets

Over Easter Scott mom decided that we needed to try making baskets out of tree bark. She has a traditional style bark basket from the North Carolina mountains, so using it as a template and a handout as a guide, we trudged into the forest to find the right trees for our project.


Scott's parents live just north of Raleigh, NC on a heavily wooded tract of land. The handout on making traditional NC mountain baskets stated that poplar tree bark should be used for the basket and hickory bark for the thread, and specified that the deed should be done in mid-July around the time of the full moon. Well, being in an area quite a bit warmer than the mountains, and given that we might not be at her house in July, Peggy decided that Easter week was the right time for making baskets in central NC and declared that full moon or not, we had a mission to fulfill.

Scott found a poplar and tested the bark to see if it would come off after being cut with a hatchet and pounded upon with a hammer. The pounding separates the outer bark from the inner tree but will only work at certain times of the year. Voila'! It worked like a charm, so he broke out the chain saw and dropped the tree on the ground.

Well you didn't really expect us to make the baskets in the forest did you? It's tick season.

After cutting the poplar into manageable sections and finding a few small hickories for thread, we headed back to the shade of a tent beside the house and set the entire family to work. Check it out - these folks are all expert bark basket makers now!


Scott found an old dogwood cudgel that he made as a teenager and put it to work separating the bark from the inner tree. It was the perfect tool. Once beaten to submission, the bark will pull away relatively easily in large sections.


Next, you have to scribe a football shaped line in the outer bark near the center of the basket to make the bottom. This has to be done carefully to prevent cutting through the inner bark, and allows the basket to fold into shape. Here's Bonnie doing a fine job with one of Scott's custom knives.


Apparently it is very important to have lots of supervisors when scribing! Good work Grandpa and Dylan.


Next you have to make holes for the thread. Yes, we cheated again - power drills definitely make the job easier. Hard to tell in the picture, but Conner is pounding hickory bark to get the inner strands off for thread while Jacob drills holes in the basket.

Soak the bark to make it thread easily, thread away, tie it off, and . . . viola' . . . you have a basket!

Hmmmm . . . since we're supposed to be in the mountains this July . . .

Monday, April 18, 2011

Vintage Gravely Walk Behind Tractor - SOLD!


Scott, the kids, and I spent the weekend cleaning up this 1961 Gravely walk-behind tractor with mower, sickle, and chipper attachments. It's a great machine that we thought we'd use around the farm a lot after Scott aquired it, but the purchase of a shiny new BCS walk-behind tractor/tiller for the garden quickly relegated this antique to the shed. We considered restoring the Gravely to take along when demonstrating blacksmithing at the local farm shows, but we simply don't have the time between graduate school, work, the farm, and Scott's knifemaking . . . and we could really use the space:)


So, we've decided to sell. If you're interested, let us know. If  you know someone who might be, pass the info along. This is a highly restorable, mostly original, very functional Gravely tractor. The engine is the original Gravely and, although a few things could be tweaked, everything works.










The chipper was originally green, as indicated by a few spots where the tan paint didn't adher. 




The sickle has a few broken teeth, but all the parts move freely, and the attachment link is immaculate.




We even have the original manual, some maintance records and other Gravely artifacts.


We're asking $1000 for everything and are located in Clarkton, NC. Email if you have additional questions.

Wednesday, April 13, 2011

Lake Waccamaw Southern Farm Days

In March the entire family demonstrated at the Lake Waccamaw Southern Farm Days Festival. Scott, the bladesmith and blacksmith, forged over green coal and was assisted by his two sons - Jacob and Conner.




Scott's mom Peggy, daughter Bonnie, and nephew Cullen cooked traditional style.

 Apple dumplings - Conner helped by eating the peelings.

 Fire roasted apples


Chicken roasted in a traditional reflector oven



Corned beef . . .  



. . . browned to perfection by Cullen . . .


. . . under a salamader blacksmithed by E. Scott McGhee.


Cowboys, wranglers, saloon gals, and all kinds of interesting folk attended the event.



See you next year!

Thursday, March 10, 2011

Scott's Spicy Sausage


At Bluefield Acres, we grind and blend our own sausage using fresh meat from naturally raised American Guinea Hogs. You can use the following recipe to blend your own sausage, but it may need adjustment depending on the pork you use. Our Guinea Hogs graze for much of their food, which may account for a higher salt content in the meat. We're not sure why the meat is saltier, but we use less salt in our GH sausage than we would if using commercial pork (about 2 grams less).  If you are raising your own hogs on pasture or forage, please keep this in mind, as you may find it necessary to play with the recipe to make it work with the terroir of your farm (soil, climate, topography) and the eating habits of your animals.

If starting from scratch, cut separated meat and fat from your animal into cubes, then blend at 80% meat to 20% fat. Cool in refrigerator before grinding, then course grind this mixture once without spices and refrigerate again until cool. We use an LEM grinder.


Next blend in the spices at the following measurements and grind the blend twice on course to medium (depending on your preference). We prefer our sausage course ground and mix it to have a low fat content.

1 lb meat/fat
6 grams of salt
2 grams black pepper
1.1 grams red pepper flakes
0.6 grams chipolte
2.4 grams brown sugar
* sage - see below
50 ml water

*2 teaspoons sage per 5 pounds meat/fat

Remember to cool the sausage in the refrigerator between grinds to keep the meat from getting too hot, and always wash or freeze grinder attachments between grinds to prevent contamination.

Enjoy!