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    “Cotton a trap”. Cotton is grown near Saraguru and it is fairly common to see trucks overloaded with large bags of cotton passing through the narrow streets. Cotton is a very labor intensive crop and one of the local men said that many parents do not want their children to continue in farming. Instead, the children are encouraged to become doctors or engineers, where they can enjoy an easier life. Partly due to this, more and more people are moving away from the rural areas to find work in those fields and farm owners are finding it increasingly harder to find labor to help run the farms. by: jbatryn Views[1323] The most common sign all across Mpumalanga. As I speak spanish, I understood the word Floating farms- where food items, needed daily are farmed literally over water. by: bikramimages Views[584] Dear but ferocious Otto guarding the corn. HIS corn. At the end of the path, the mountains divide the border of South African and Swaziland. by: vvone Views[977]
     
    I had a farm in Africa, at the foot of the Ngong hillls. Loving words of the great Karen Blixen. Can you see the hidden wildbeasts in the background? by: vvone Views[1161]
     
    Night Light: the economic potential of Romania's farm lands and natural energy supplies permeate sparse autumn landscapes. by: unumastrum Views[1301] Surrounded by beautiful scenery you could, at times, be forgiven for forgetting that this is a refugee camp. But refugees aren’t allowed an income. They aren’t allowed to farm this land. To be allowed to have a market stall to sell their produce, they have to pay bribes to the officials. by: moonlight Views[802] Sid kept me company while I laid mulch on the crops. by: pmok Views[572] Snow berries, toxic to humans. It got increasingly cold overnight so they had frost in the morning. by: pmok Views[570]
     
    Baryshnikov was curious and would come to me when I come near where he was grazing. by: pmok Views[262] Baryshnikov (great name!) the water buffalo. He's almost 1.5 years old, super cute! He'll get to live for about another year before being slaughtered. by: pmok Views[412] Snowstar the cow, he was enormous! His back was the same height as me and had very long legs. He was very friendly and curious. The day I left the farm, he was slaughtered, and his meat was already pre-ordered by several friends of S&R, all grass fed! by: pmok Views[1203] A The sole rooster of all the chickens on the farm (about two dozens total), and one of the hens. by: pmok Views[328]
     
    Pulled beets, some were so large, they were the size of a baby's head! These will also last the family through all of winter. by: pmok Views[348] Shelled many kinds of beans, especially love the orca bean, black and white like an Orca whale! by: pmok Views[701] Dugged this pile of beautiful purple, red, and white-skinned potatoes. Most will be stored in the root cellar and will last the family until next year. by: pmok Views[289] Bri and I, she's the most confident and brave 10-year-old girl I've ever met. by: pmok Views[411] Buck behaved for once. He's the one that smells most like
     
    Echo and Emme, love that they are almost identical down to each color spots! by: pmok Views[363] Saying goodbye and telling Daisy and Echo to take it easy on Elsa by: pmok Views[324] My room in the basement, right next to the greenhouse. by: pmok Views[268] On a goat walk by: pmok Views[273] Goats enjoying the sun, they usually walk to me when I show up so I took this from inside the house. by: pmok Views[323]
     
    Mika likes to Mika and I chilling on a lazy afternoon by: pmok Views[326] Corn so sweet I eat raw sometimes, organic and non-GMO! by: pmok Views[332] Tomatillos, look like lanterns for Monchi. by: pmok Views[302] Wish I knew how to prepare squash blossoms! by: pmok Views[261]
     
    A white watermelon and a green melon (but not honeydew). I normally don't like melons but these were so good! by: pmok Views[305] Variety of squashes, made zucchini bread and a squash casserole. by: pmok Views[353] The guy M usually buys meat from sold us a turkey, so even though it wasn't Thanksgiving, I cooked it plus all the trimmings: dressing using rye breadcrumbs (homemade), mashed potatoes, roasted carrots and beets, and sauteed chanterelle mushrooms. All the vegetables were from our farm except the mushrooms, which a friend had foraged. Happy US & Canadian Thanksgiving! by: pmok Views[510] Very, very far away, way at the back are glaciers that have fortunately not melted too much. Incredible how clear it was that we could see that far. by: pmok Views[491] Homemade pickles and plum sauce. I learned canning and helped can them. They are now good for a few years. by: pmok Views[2074]
     
    These chanterelle mushrooms were a trade for a jar of goat's milk, just foraged the day before. Think we came out ahead on this trade! by: pmok Views[484] The goat barn after we removed all the old hay on the floor (for compost). This is the eating/sleeping area for Daisy and Coco; the four does eat/sleep in a smaller area, and Buck stays outside. by: pmok Views[545] Buck, the only male goat in the herd. He's always tethered except at night, or he'd terrorized the does by wanting to mount them, typical male animal! by: pmok Views[487] Pretty Ella, love the patch of black/brown and the black strip on her back. by: pmok Views[644] The goats like to jump around and stand on stumps and buckets in the pen, it's exercise. by: pmok Views[512]
     
    Ella and Elsa with their mom Violet, who was sold to another family during my stay. by: pmok Views[1515] The outcome of my goat chese! The shape came out nice, and the texture and taste are not too bad, just enough salt and squeakiness when bitten into. Similar to mozarella. Love it! by: pmok Views[431] I formed the curds as round as possible inside the cheesecloth and in this homemade press, which squeezes all the liquids and forms the shape. The cheese was left like this for 12 hours. by: pmok Views[420] Once the temperature was reached, I ran the curds, now more solid, through the cheesecloth again, and also added salt. by: pmok Views[389] The curds were put in a warm bath, constantly stirred, and heated to 102 degrees in about an hour. The temperature could not increase too quickly or the mixture would become crumbly. by: pmok Views[402]
     
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