Hearth & Homestead April 2021

Official Publication Of

Your Golden Ticket TO A PIECE OF TEXAS

All About

CANNING

The Healing

GARDEN

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INSIDE THIS ISSUE

Table of CONTENTS

Granny’s Garden and Grass-fed Beef...............................4 Growing and Loving Basil...................................................10 Your Golden Ticket to a Piece of Texas...........................14 The Healing Garden.............................................................16 Choose the Grass that Suits your Climate and Region.............................................................................20 My Experience with Canning............................................22 How Ergonomic Tools can help Gardeners..................25 Salmonella is No Yolk when Raising Backyard Chickens..............................................................26 American Guinea Hogs......................................................28 Ad Index..................................................................................30

Official Publication

Of

Ticket Your Golden AS TEX TO A PIECE OF

All About

CANNING

The Healing

GARDEN

4

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Granny’s Garden & Grass-Fed Beef

On the Cover

Granny’s Garden and Grass-Fed Beef owners Mike and Diana Teinert Photo by: Lindsey Fojtik

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Your Golden Ticket to a Piece of Texas

OWN 100% HOME GR with Love

• RANCH • FARM GARDEN HOME •

STAFF & CONTRIBUTORS PUBLISHER

ADVERTISING

Regina B. Keilers

Becky Weise Jackie Daniels

EDITOR Jeff Wick

ACCOUNTING

DIGITAL EDITOR

Theresia Karstedt Nonnie Barton

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STAFF WRITER/OFFICE H.H. Howze LouAnn Adcox Jessica Montez

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PRODUCTION John Castaneda - Newspaper Lindsey Fojtik - Special Sections

CIRCULATION JoAnn Mueller George Kana Bobby Bedient

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127 S. Washington St. | P.O. Box 400 | La Grange, Texas 78945 Ph: 979.969.3155 | Fx: 979.968.6767 Email: editor@fayettecountyrecord.com www.FayetteCountyRecord.com The Fayette County Record is published every Tuesday and Friday, except the publication immediately following Christmas by Fayette County Record, Inc. serving Fayette County since 1922. The Fayette County Record is locally owned and operated by the Barton family since 1976. (USPS 188-440)

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My Experience with Canning

American Guinea Hogs APRIL 2021 | 3

Written by LISA GAY Photography by LINDSEY FOJTIK

4 | APRIL 2021 HEARTH & HOMESTEAD

If you weren’t already thinking about it, interested in it or doing some of it…….the term self-sufficiency took on a whole new level of importance during the recent snow and ice storm. Many were without power for hours, some for days. A lot of folks had little or no water pressure, some went days without any running water at all.

There certainly has been a growing trend to become more self-sufficient. For many it’s wanting to have a way to take care of themselves and their families in times when things that are normally readily available become scarce or nonexistent. For others they also want the added knowledge of knowing what they are eating, where it is coming from and what it has in it (or doesn’t have in it).

Retail sales of grass-fed beef are doubling every year. The majority of grass-fed beef offered in supermarkets is imported from Australia, New Zealand, Uruguay, and Brazil, but there is a notable demand for domestically produced grass-fed beef as consumers’ appetite for local farm products climbs. The debate over country of origin labeling is fueling the local food fire even further, as current USDA rules allow imported meat products to be labeled “product of U.S.A.” if the meat undergoes further processing stateside.* One of the areas leading producers of grass-fed beef is Granny’s Grass-fed Beef and Garden in Fayette County, owned by Mike and Diana Teinert.

“It started about 27 years ago, when we would go and sell our fresh veggies at a farmer’s market that was held at St. Paul’s Lutheran Church in La Grange. We had our two young boys with us and we would sell there each week,” says Diana.

They have been raising only grass-fed beef for about the past 12 years. Mike states, “When we switch from grain-fed to grass-fed meat, we are simply returning to the diet of our long-ago ancestors, it’s a diet that is most in harmony with our physiology. Grass-fed beef is naturally leaner than grain-fed beef and is loaded with natural minerals and vitamins, plus it’s a great source of CLA (conjugated linoleic acid) that has wonderful health benefits.” Mike also adds, “Beef in its natural grass-fed state, is a health food of the highest order.”

The Teinerts are seeing a tremendous growth in people wanting to learn more about their grass-fed beef. “We really have such great relationships with our customers” says Diana. “We have clients that come from as far away as Colorado to buy our beef.” They sell by the cut and also offer volume pricing on quarters, halves, whole and bulk pricing on ground meet and family packs.

They raise a Charolais/Beefmaster mix and average approx. 75 head of cattle at their 160 acre farm on any given day. Following a grass fed, no GMO grains, no growth hormones, no antibiotic regimen is their ranch management style. Mikes says, “it’s not normal for cattle to eat grain, especially chemically altered grains.”

Their farm is a 5th generation working farm. Mike’s grandfather bought the place back when cotton and corn were farmed using only mules to plow the land. Mike and Diana now own the land and their son Nathan and his wife Crystal live there also.

Grandkids William and Lillian (Lilly Marie), help out on the farm as well.

APRIL 2021 | 5

“William will help pick tomatoes and pull carrots and he’s been known to eat them, so we really have to watch him around the pepper plants,” says Diana.

They make noodles with the grandkids and William, who is three years old, likes to help can pickles by stuffing the pickles into the jars. Lilly Marie, two, is also learning so many things. Both grandkids love the farm life and being around the cows and the chickens.

Their land is a full working homestead and their garden produces food for not only their family but enough to sell each week at a local Farmer’s Market in Bastrop and in La Grange at REDI Local Market (their cuts of beef are sold at these locations also). “We raise tons of food each year in our four-acre garden,” Mike stated.

Mike is proud to tell about the pecan orchard, “we harvest pecans from an orchard that was planted on this land in 1938, and we do so without using any chemicals.”

Their love and passion of educating people on a grass-fed healthy and self-sufficient lifestyle has brought about their next endeavor: Homesteading Classes.

“We were working with people, one at a time, and found ourselves repeating everything over and over,” says Mike. “We decided to start conducting Homestead Classes, sharing skills that have been passed down from generations.”

They recently held their first class on property they own in Northrup and had twenty people in attendance. Mike states, “People are wanting to move to the country from the metropolitan areas and take on skills that have been lost, but it’s a scary thing for them. We are doing a follow up class on planting potatoes, fruit trees and gardening.”

At their first class Mike and Diana had everyone fill out a questionnaire on what they wanted in a homestead class. “The number one thing people were looking to learn about was plants, animals and how to grow things.” Mike said, “The second thing that was on every person’s list in attendance was water supply, electricity and how to survive when these things are not available.”

(NOTE: This class and questionnaire was conducted prior to the snow/ice storm that hit the area several weeks ago.)

When asked what other classes they plan to have and how often the classes will be held, Mike says, “the plan is for every other week on the homestead classes, with seasonal classes on things such as picking berries and making jelly out of them.” He also added, “There is an interest in land: how to choose land, how to get water and power to it, people want information on mineral rights and agricultural exemptions.”

Mike has a degree in geology and Diana’s background is business.

Her father was an entrepreneur and she learned a lot about business from him. She loves horses and grew up around them.

She also raises horses on their family farm.

Mike and Diana can be reached at www.grannysgardentexas.com You can also follow them on their facebook page: Homestead 2020 or email Mike at rbranger2020@gmail.com *This paragraph is from “A Beef Insider” article written by Lauren Manning for Successful Farming Magazine dated February 2021.

6 | APRIL 2021 HEARTH & HOMESTEAD

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APRIL 2021 | 9

Written by CINDY MEREDITH | Owner of The Herb Cottage

There are beautiful and useful plants grown all over the world and it seems like we always are attracted to the ones that don’t grow well where we live. Here in Texas, I hear people bemoan the fact that Lilacs don’t grow well- never mind we have Vitex, Crape Myrtle, Dogwood and Wisteria, or that we don’t have big patches of rhubarb in the vegetable garden, even while we grow some of the best peppers, eggplant and melons to be had. Herbs are different. Yes, there are a few herbs that don’t do well in our sweltering humid summers, some that are seasonal annuals, yet most of the popular herbs grow beautifully all year long in much of the state. One herb that is a sure success here in our humid heat is Basil, Ocimum basilicum.

Sweet, savory, aromatic Basil comes in flavors, too: lemon, lime, cinnamon, anise or Thai with its rich, warm flavor of cloves.

Basil leaves come in a variety of shapes, sizes and colors: Genovese Basil with its smooth leaves and bright green color, Lettuce Leaf where one leaf fills a whole sandwich, Green and Purple Ruffles- one with medium green ruffly leaves and the other with dark purple, ruffled leaves

10 | APRIL 2021 HEARTH & HOMESTEAD

or Spicy Globe Basil with its compact, round shape and intensely flavored tiny leaves. There is a Basil for every garden and taste.

Like most herbaceous herbs, Basil likes rich, well drained soil and at least six hours of sun a day. Basil is one herb that really likes the heat and does not do well in even our mostly mild winters. Grow Basil in the summer, use and enjoy it, learn to preserve it and you won’t miss it so much during the months it doesn’t grow well outdoors.

To get a head start on the growing season, start your Basil seeds indoors about six to eight weeks before you’ll want to plant them outside, which is after threat of frost is passed. As with all seedlings grown indoors, Basil needs lots of light for it grow without stretching and to remain compact. If you’re using lights, ordinary florescent lights do fine, but need to be kept about two inches (6 cm.) above the little plants. Raise the lights as the plants grow. If you’re growing in front of a window, turn the containers the plants are in occasionally so the plants grow straight.

Basil suffers at low temperatures, so wait until the night time temperatures are regularly above 50ºF (10ºC) before planting out transplants. Direct seeding in a bed or large outdoor container can begin no more than a week or so before the nights stay at 50ºF (10ºC). Basil seeds should germinate in 7 – 10 days and the little seedlings are tender.

To grow Basil indoors, start with either your own or purchased transplants potted into any type of growing container with drainage holes. Use a good, well draining potting mix. While Basil needs water, it also like to have good drainage. Let the soil drain and dry out a bit before watering again. Many people keep indoor plants, especially herbs, too wet in their pots, causing the roots to start to rot or allowing fungus gnats to grow in the soil. Test the soil before you water, unless the plant is visibly wilting. Give your indoor Basil in as much light as you can offer it.

Basil can sometimes be bothered by a few pests, especially outdoors. Cabbage Lopers, which are the same green as the leaves on green basil, are hard to see unless you really look for them. If you see chewed leaves on the plants, look on the underside of the leaves for the little green worms. To get rid of the worms, find a product with Bt in it. That’s Bacillus thuringiensis, a bacteria that interferes with the digestive system of soft bodied worms and kills them. Bt is found in quite a few commercial pest control products, both liquid to be mixed with water and applied as a spray or a powder form. Bt is approved for use on certified organic growing operations and is safe for both the applicator, the grower and the consumer so long as it is used according to the directions.

The Herb Cottage is your local source for seasonal herb plants, succulents, tropicals, hand made containers and great gardening advice.

Open Wed. thru Sat. 10 - 4 Visit us at 442 County Road 233, Hallettsville, TX 77964

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Aphids can attack weak and stressed plants. If you’re seeing leaves dropping, check the underside for aphids. Use a strong spray of water to knock them off the leaves or use a soap spray solution.

Another practice which will help repel aphids and improve the health of your Basil plants after the aphids are gone is to apply a seaweed type fertilizer as a foliar spray. This will keep your plant healthy and unattractive to pests.

SOWING SEEDS OF HERB & GARDEN KNOWLEDGE

©2021 The Fayette County Record

In a garden bed or container, Basil will appreciate some aged compost worked into the soil before planting. Since it’s grown for its leaves, Basil responds well to a complete fertilizer with Nitrogen as the highest component. Herbs are not heavy feeders, so go easy on the fertilizer. Container grown plants need fertilizer maybe once a month. Plants grown in a bed can be fertilized at time of planting or if you’ve direct seeded the crop, after they’ve grown out for 6 – 8 weeks.

THE HERB COTTAGE

To harvest your basil, it’s best to do so before the plant starts to flower. Harvesting basil takes no special equipment, just your fingers or a pair of scissors or snips. If you only want a few leaves, pinch or clip a large leaf off near the stem. If you see smaller leaves at the juncture of the large leaf and the stem, try not to clip the smaller leaf. That leaf will become your next harvest. If you want to harvest enough Basil for a batch of pesto, pinch or clip the stem itself, and then clear the stem of leaves. It’s best not to cut the stem down more than about 1/3 of its height when harvesting. By harvesting with this method, you’ll assure the plant branches out more, grows more leaves and delays flowering.

Once Basil starts to flower, the plant is trying to signal its desire to set seed for the next generation and then expire, its job well done. You can delay flowering and seed production by harvesting

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your basil or simply pinching off the flowers. Eventually, the plant will grow so many flower stalks you won’t be able to keep up with pinching them all off! So, let it flower. Bees, butterflies, other pollinators, even hummingbirds, are attracted to the flowers of all the basil varieties.

Enjoy the fresh flowers in arrangements, too.

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Basil is one of the most rewarding herbs to grow. There are so many ways to use it in the kitchen. Genovese or Sweet Basil is perfect for tomato sauce, to add to green salads or to chop up and sprinkle on freshly sliced homegrown (of course) tomatoes. Pesto is traditionally made with Genovese or Sweet Basil, but can also be made with Lemon or Lime Basil leaves as part of the recipe. Pesto made with Lemon or Lime Basil is perfect for use with chicken and fish dishes. It’s lighter flavor pairs well with grilled vegetables, too. Thai Basil is used to flavor Asian cuisine and adds a warmth and depth to the other flavors.

Try adding Lemon Basil to your Iced Tea instead of mint or in addition to mint. For those of us in the hot, humid Southern U.S. where cilantro suffers during the summer, using Lime Basil as a substitute for cilantro in salsa and other South of the Border dishes is surprisingly effective.

It’s not the same as Cilantro, but is a flavorful substitute.

The next time you are planning and planting your herb bed or containers, don’t forget the basil. Experiment with flavors in addition to the standard Genovese or Italian Basil. You’ll discover a whole world of Basil tastes and uses.

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Capital Farm Credit can help make your vision a reality Written by CAPITAL FARM CREDIT Owning a piece of the Lone Star State is a huge achievement. The best accomplishments are the ones we seldom think possible. It’s more than just buying land. It’s an investment in your future. Owning a share of the countryside is an extension of yourself.

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APRIL 2021 | 15

Written by CINDY MEREDITH | Owner of The Herb Cottage Many herbs we know as flavorful culinary herbs also have surprising health benefits. Many of these herbs are easily grown in our gardens as annuals or perennials. Many of the health benefits of herbs can enjoyed simply by using herbs on a regular basis in our cooking and teas.

Here is a list of 10 herbs that are healthy, flavorful and love our Texas gardens.

Lemon balm, Melissa officinalis

Lemon balm is a perennial herb in the mint family. It is a versatile medicinal, culinary and personal care herb. One common way to use Lemon balm is to brew the fresh or dried leaves into a tea. It has antispasmodic, antiviral and sedative properties. It is a soothing stomach tonic, digestive aid and gentle natural sleep and anti-anxiety aid.

The leaves and essential oil can prevent inflammation, suppress bacteria and fungi and have antioxidant properties. It is commonly used in creams and salves to help heal skin abrasions and sores from chicken pox and shingles. A cream or salve containing Lemon balm will tone and brighten the skin.

In the bath, fresh leaves, often added with rose petals and lavender, will add a soothing quality to the soak. Steep the fresh leaves overnight in water to make a gentle and lightly lemon scented after bath or shower spray.

In our Texas gardens, lemon balm grows well in almost any garden soil and likes either dappled light or afternoon shade. In the very hot summer months, water it when it looks droopy. Lemon balm is also a good container plant. It does well in a large container kept out of the hottest sun. Water when needed.

16 | APRIL 2021 HEARTH & HOMESTEAD

To have access to lemon balm tea all year, even during the winter when the plant is dormant, harvest fresh leaves and dry themsee instructions, below. When dried, place the leaves in a sealed container and store in a cool, dark place.

You can make lemon balm tea- see directions below- drink it hot or iced- or make a strong tea and freeze it in ice cubes. Add the cubes to water or to any tea that you have for a bright, lemony flavor.

Lemon balm will flower in late summer, producing flower stalks with tiny white flowers much loved by bees and butterflies. After flowering and due to the heat at that time of year, the plant will often look stressed, bedraggled and in need of a trim. You can cut the plant back as much as you like to create new growth as the cooler days of fall arrive.

Lovely lemon balm belongs in all our herb gardens and deserves to be used and enjoyed in its many forms.

Tulsi, Ocimum sanctum, Ocimum tenuiflorum

Tulsi, also known as Sacred or Holy Basil, is one of the best adaptogenic, or balancing, herbs available. An adaptogenic herb affects the central nervous system in a positive way by both relaxing and stimulating the nervous system. Herbalist Maria Noel Groves (2016) says it’s like “yoga or meditation in a cup of tea” (p.

53).

Tulsi supports the body during times of stress and works to balance the negative effects stress has on emotional and physical health. It is an uplifting herb during the winter when seasonal affective disorder can affect us. The herb is gently stimulating while also relaxing the muscles and the mind. Taken as a tea, hot or iced, alone or mixed with other herbs such as chamomile, mint or green

Mullein, Verbascum thapsus

tea, Tulsi is a flavorful and delicious way to care for the body and mind.

It is easy to grow in the warm months and to preserve by drying to have during the winter.

Sage, Salvia offcinalis

Garden Sage is a short lived perennial in most of Texas. Aside from its culinary value in traditional Yankee Breakfast Sausage and Thanksgiving dressing with turkey, sage is a helpful herb when dealing with a sore throat, cough or upper respiratory congestion.

Taken as a tea made with fresh or dried leaves, sage helps relieve a sore throat, calm a cough and just inhaling the steam from a cup of sage tea can relieve respiratory congestion.

Sage is full of antioxidants. It is sometimes made into a mouth wash where its anti-fungal properties help decrease plaque on the teeth and freshen the breath. One traditional use of sage is as a poultice to treat swelling or bruising.

Sage grows well in ordinary garden soil in morning sun with afternoon shade in South and Central Texas. It can be harvested any time there are enough leaves to be taken from the plant. It is winter hardy.

Yarrow, Achillea millefolium

Yarrow is a native, perennial herb with soft, green, ferny leaves.

Yarrow has many traditional uses. The leaves are antiseptic and can be used to staunch bleeding and prevent infection. It was used during the Civil War, since the plant was readily available near many battle sites. The flowers have been used in beer and mead (honey wine) making to add bitterness, much like hops are used. Yarrow flower tea can help digestion by soothing the gastrointestinal tract.

Yarrow will grow in full sun even in our Texas summer heat. The plant will spread a bit in the garden, but can easily be dug up and replanted, shared or removed. The tall while flower stalk shows in late Spring or early Summer. The flower brings beneficial insects to the area, including butterflies and honey bees.

Mullein is a biennial plant with large, soft, downy leaves and a tall flower stalk. It was introduced into America by the early colonists from England and has been a staple in folk medicine and home remedies.

Most commonly, the fresh or dried leaves are made into a flavorful tea to combat respiratory infections, coughs and congestion. It also acts as an expectorant to make coughs more productive in expelling mucus.

There is some evidence that Mullein might proved to be anti-viral.

Some very early test-tube tests have shown it to be effective against influenza virus but much more study needs to be done. Drinking Mullein tea while ill, however, would not be detrimental.

The large, soft leaves have been used as poultices to staunch bleeding in topical wounds. They have also been used as “prairie toilet paper” out in the wilderness.

Mullein is easy to grow in ordinary garden soil. It does best with mostly sun, but can take some shade. The first year it grows the leafy rosette, then it puts up a tall flower stalk with little yellow flowers opening along its length. After the flowers fade, the seeds are formed in pods along the stalk. If you don’t want numerous mullein plants to sprout in your garden, cut off the stalk before the flowers dry.

If you’re feeling adventurous, dip the completely dried, even from last year, flower stalk in several coats of wax and use it as a torch. Fun! (https:// 3herbmamas.wordpress.com/tag/mullein-stalk-torches/)

Lavender, Lavandula spp.

Lavender is an herb used mostly for its scent. From its use in perfumes and body care products to its many medicinal and health benefits, it is one powerful herb.

There might be no herb used more in aromatherapy than Lavender. Its scent is calming and sedative, yet uplifting as well. It is said to be useful to combat anxiety, stress and insomnia. Lavender is one of the few healthful herbs that is taken in other than oral form. It is mostly used in an aromatherapy procedure, meaning the scent is conveyed into the body through the nostrils. Massage oil, salves, infusers and pot pourri are some of the ways the scent of lavender is transmitted.

Lavender Essential Oil has numerous benefits and can be applied directly to the skin. It is very mild. The oil is said to be anti-fungal and anti-bacteria. Salves or creams made with lavender are healing, cooling and help prevent infection. The EO is effective on skin fungal issues.

APRIL 2021 | 17

Lavender buds are sometimes used in cooking- often in cookies, cakes and brownies. Lavender Lemonade is a popular summer beverage.

A traditional French bouquet garni, or bouquet of herbs, contains lavender along with other savory herbs.

Lavender can be tricky to grow here in Texas due to our high heat and humidity during the summer. Give your lavender full sun if planted in the ground, well draining soil and good air flow. Don’t crowd it with other plants. Gravel or rock mulch around the plant can benefit drainage and to keep the soil from splashing up on the plant.

In containers, where lavender does well, be sure to give it very well draining potting mix, water it when its dry and give it some afternoon shade. Even so, lavender is not a long lived perennial here.

Feverfew, Tanacetum parthenium

Feverfew is a somewhat tender perennial in the chrysanthemum family.

It is a cheery plant with small yellow and white flowers on a bushy plant. Feverfew tea, made from the dried or fresh leaves, has been used for centuries to relieve minor headaches as well as migraines.

The scientific conclusion, however, is that the effect of feverfew on migraines is only slightly better than a placebo. It has been used in folk medicine for other complaints and benefits as well: lowering fevers, blocking arthritis pain, lowering blood pressure and stimulating the appetite.

Feverfew has been shown to have anti-inflammatory properties. The tea can be applied as a dressing to reduce skin inflammation due to bites, rashes and abrasions.

People who have an allergic reaction to ragweed, should stay away from feverfew.

It is a pretty plant in the garden with its dark green, finely divided leaves and small, daisy-like flowers. It grows in average garden soil with occasional watering. Most years it will survive winter cold. Butterflies and bees are attracted to the flowers.

Vetiver Grass, Vetiveria zizanioides

Vetiver Grass is a tropical grass related to Llemon grass and grows in a similar fashion. It is the roots of the Vetiver that have been used for centuries for various purposes. The roots are processed into Essential Oil which is used in perfumes, soaps and other body care products.

It is considered an antiseptic and anti-inflammatory herb. It is soothing and helps reduce body heat. The EO can be added to salves to help heal skin abrasions, bites and dry and cracked skin. Added to creams, Vetiver EO helps keep skin healthy and vibrant. The EO also has insect repellent properties.

The dried roots are often simply added to a jug of cool drinking water and taken throughout the day to offset the effects of extreme heat during the summer. Vetiver tea, also made from the dried roots, is drunk for its health benefits.

Vetiver is very easy to grow, but it puts its roots down very deep into the soil, so is difficult to move once established. It is happy growing in a large container. It is completely non-invasive, does not produce viable seed, nor does it run like some types of bamboo. It likes full sun all day for best growth. It is drought tolerant once established, yet can grow in boggy conditions as well. Due to its extensive root system, it is often grown for erosion control near stream banks, on hillsides and shorelines.

18 | APRIL 2021 HEARTH & HOMESTEAD

Lemon Grass, Cymbopogon

Lemon Grass is a tropical grass originating in India with an intense lemon flavor that is often used in Thai and other southeast Asian cuisines. The antioxidant health benefits of Lemon Grass are due to its flavonoids and phenolic compounds. It is an effective anti-bacterial and anti-fungal agent. Tea made from fresh or dried leaves is delicious besides being healthy. A strong infusion of the tea can also be used as a wash for wounds and other skin irritations.

Lemon grass grows easily once the weather is warm. It likes rich soil, sun and moisture. It is not generally considered winter hardy, so it’s best to harvest the leaves during the warm months of its growing season and dry them for later use. It also does well growing in a large container that can then be protected during the winter cold.

Italian Basil, Ocimum basilicum

Italian Basil is probably the most popular home grown herb for its flavor and use in Italian style cooking. It also has many health benefits. It is full of vitamins, minerals and antioxidants that help fight free radicals in the body that can lead to cell damage.

Some studies have suggested basil can help lower cholesterol and triglycerides and improve blood flow.

Essential oils in basil, including eugenol, linalool, and citronellol, can help to fight inflammation in the body. These anti-inflammatory properties can help to lower the risk of inflammatory conditions such as arthritis and heart disease.

To get the health benefits of basil, use it often in cooking. Use the fresh leaves if possible, as they have more of the health benefits than the dried ones.

Basil is easily grown in a sunny bed with ordinary garden soil. It likes moisture, so grow it where you’ll see it and water it. Harvest the leaves often by pinching off or cutting the stem, then removing the leaves for use. This way, you will delay flowering of the plant, which signals the plant to produce seed and shut down leaf production.

Conclusion

I hope you will try growing some of these herbs in your gardens or containers this summer and enjoy all the healthful and flavorful benefits of these much loved and useful plants.

Herb teas don’t have to be medicinal for you to enjoy them. After a stressful day or for a natural pick-me-up, a cup of herbal tea is soothing and refreshing.

Use approximately 2 teaspoon fresh herbs for each cup (about 6-8 ounces). Pour boiling water over your fresh herbs (you may slightly bruise the leaves to help release their flavors) in a china or glass pot. Metals, including stainless steel, may alter the flavor of the tea. Steep for only 5 to 10 minutes for best flavor. The tea should be lightly colored and mild. Pour and enjoy plain or with a little dollop of honey or a squeeze of lemon.

You may use dried herbs for tea also. Just remember dried herbs have a stronger flavor so only use about 1 teaspoon per cup and proceed as for fresh herbs.

DISCLAIMER These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

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Lush lawns feel great underfoot, add curb appeal to a home and are the crowning touches on complete landscapes.

Establishing a vibrant lawn requires research, including determining which type of turf is the best fit for a property. The lawn experts at Pennington say that homeowners can set up their lawns for success by choosing turfgrasses that thrive in their region.

According to the Home Depot, the two main types of grass for turf are warm-season grass and cool-season grass. Warm-season grasses grow best in hot weather. Most will go dormant and turn brown in cool temperatures. Warm-season grasses should be planted in late spring for the best chances of thriving. Cool-season grasses are better for northern climates, where the mercury will eventually drop. They are characterized by rapid growth in the spring and fall. Some may turn brown during periods of high summer heat.

In certain instances, a mix of warm- and cool-season grasses may be needed. That’s particularly so in the “transition zone” of the United States, according to Lowes. The transition zone runs from roughly Delaware to North Carolina on the east coast and central California to Arizona on the west coast. However, lawns in the transition zone typically fare best with cool-season grasses, indicates Lowes.

Here’s a closer look at various types of grasses, courtesy of Pennington, Lowes and The Home Depot.

20 | APRIL 2021 HEARTH & HOMESTEAD

WARM-SEASON GRASSES

• Bahia: This is a tough turfgrass especially suited for heat and humidity. It has a rougher texture than other grasses.

• Bermuda: This produces a very drought-tolerant lawn and is great for high-traffic areas. It requires a lot of sunlight to grow.

• Buffalo: This grass is low maintenance and tough. It has low water needs and a fine texture. Full sun exposure will produce a vibrant lawn.

• Centipede: Popular throughout the southern United States, this slow-growing grass is ideal for homeowners who desire a low maintenance lawn. It has a coarse texture and is best in areas of low foot traffic.

COOL-SEASON GRASSES

• Fescue: Fescue comes in many varieties and is good in areas with mild winters and warm summers. It has high drought-resistance and can endure medium foot traffic.

• Kentucky bluegrass: Finely textured with a deep, evergreen color, this grass thrives in growing conditions marked by good soil, regular sunlight and routine watering.

• Perennial ryegrass: This flourishes in full sun, but tolerates light shade. It forms a lush, finely textured, deep green lawn. During periods of drought, it will need additional watering or go dormant.

Homeowners can increase their chances of establishing beautiful lawns by selecting the right type of grasses for their climate and landscape.

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Written by LISA GAY Can they said…..it’ll be fun!!! Friends that I know can a lot, it’s inspiring and there is certainly a renewed interest in canning. Last year I made up my mind to jump on the canning bandwagon. I decided strawberry jam should be my first adventure into canning. We love eating it and I figured with strawberries and sugar, what could possibly go wrong. Thanks to friends who had an extra canner they gifted me with, jars I found at Second Chance Thrift Store for 25 cents each and a trip to the canning aisle at my local Walmart to buy lids and Certo pectin, I was ready for this new experience.

I read the directions and followed them exactly as written. My stovetop was filled with pots of boiling jars and lids and the big enamel canner.

My strawberries and sugar were boiling and I worked quickly, as the directions said, to get the hot jam into the hot jars. Tighten the lids, but not too tight, not sure if what I was doing was going to turn into something we can spread on toast or have to put on top of ice cream…. worst case scenario we have animals that would be happy to lick it up, should it not resemble anything humanly edible.

I was anxious as I put each jar down into the water in the big enamel canner for their “water bath.” I boiled the jars the required time and took them out and placed them onto what I now refer to as the “judgement towel.” The towel that one places their canned jars on

22 | APRIL 2021 HEARTH & HOMESTEAD

and nervously await that PING sound, when the lids pop down and you know that the jar is sealed properly. I settled down into a recliner, hoping for the best. As I sat there, I heard the joyous sounds of ping after ping. YES! Each and every jar pinged. I was successful!

Feeling like I could now conquer the world of canning, I began to research and talk with my canning friends. I learned about pressure canning. This allows one to can low-acid foods such as vegetables, meats and poultry. I figured if I can do strawberry jam, I can do anything, right? I did my research on which pressure canners were the best, looked at the various sizes, features and benefits of each and made my choice. The All American Pressure Canner model 925. It has a 25 qt. liquid capacity, will hold 19 pint jars and 7 quart jars. I would even be able to double stack jars in it with the rack that comes with it. I made the investment (they are not cheap) and waited for it to arrive. These types of items, I have found, usually have a bit of a delay as they have been in much demand this past year. About 4 weeks later, a very large box arrived. I opened it up and carefully took the pressure canner out of the box. It was SO BIG! I stared at it and I don’t think my eyes blinked for an entire full minute. I felt awe, excitement and intimidation all balled up into one big emotion. This big

monstrosity sat on my kitchen island for a month. My husband, being the smart man that he is, didn’t ask me when I planned to use it. I didn’t think it was possible to be intimidated by a big pot.

Yet, here I found myself feeling like I might have bit off more than I could chew. I finally put it back into its box and put it on a shelf in another room. Out of sight, out of mind, I hoped.

Eight months later and I found myself one rainy day, climbing up and taking this big box down off the shelf. I read through the manual that came with it, spent a good bit of time watching pressure canning videos and decided now is as good a time as any. I figured if things went horribly wrong, we had discussed, at some point, about putting a new roof on the house anyway. The time had come, I’d stared at that big pot and it had stared back at me long enough. It was time to use this monstrosity and see what happened.

I didn’t dare leave the kitchen, I wanted to make certain the jiggling continued at a rate of one to four jiggles per minute. This makes sure that the pressure is steady and consistent inside the pot.

After the required processing time, I turned the heat off, the pressure very slowly dropped to zero and I carefully removed the regulator weight. I waited the required two minutes and unfastened the wing nuts and removed the lid.

One by one, I lifted each jar of sweet potatoes out of the pressure canner. No broken jars, this was a good thing. I realized I had failed to use my nifty little “de-bubbler” tool and filled two of the jars a little full, so some of the syrup had boiled out of those jars. But they all sealed perfectly. Another successful day canning! I think I like this, I’m ready for some fresh grown tomatoes so I can try canning spaghetti sauce.

I read the instructions carefully and watched a few more videos. I had decided to try canning sweet potatoes, I had quite a few and we like to eat them. I did as the booklet suggested and did a “trial run” without any jars in the pressure canner, that way I could become familiar with the gauges, wing nuts and pressure control thing-a-ma-jig. This big pot sure had a lot of parts to it.

The trial run went well, I was very glad I did it. There is a lot to think about and I’ve learned that things have to happen very quickly when canning. The sweet potatoes got a 15 minute simmer to soften them so I could peel them. The jars were finished boiling, lids simmered and the light syrup that I decided to use, to add some extra sweetness was also boiling. I filled the pressure canner with the recommended three inches of water and it had begun to simmer. I filled the hot jars with cut slices of sweet potatoes and then added the boiled syrup to them, leaving the one inch of headspace, as the recipe called for. I carefully wiped the rims and tops of the jars. Lids were on, rings were screwed down and in the big pot they went!

The wing nuts on the canner were fastened to securely seal it and I turned the heat to high and waited for a steady column of steam to escape from the tiny little hole where the weight will go on, it did. On went the pressure regulator weight, set at ten pounds of pressure. I learned that you don’t start counting the processing time until the regular weight “jiggles.” It took a while, but it finally jiggled. I used pint jars and the processing time, according to the book, was 65 minutes.

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24 | APRIL 2021 HEARTH & HOMESTEAD

HOW ERGONOMIC TOOLS Gardening is a rewarding activity that has been found to provide a host of benefits beyond ensuring readily available access to fresh fruits, vegetables and awe-inspiring blooms.

The Centers for Disease Control and Prevention says many gardening tasks qualify as light to moderate exercise, which means raking the leaves and cutting the grass can be just as beneficial as cardiovascular activities like brisk walking or jogging. In addition, a 2017 study published in the journal Preventive Medicine Reports found that gardening can help aging men and women offset age-related weight gain. And the health benefits of gardening go beyond the physical. In 2014, a systematic review of randomized controlled trials published in Complementary Therapies in Medicine concluded that horticultural therapy may be an effective treatment for people with dementia.

Gardeners have a host of tools at their disposal to help turn their lawns and gardens into awe-inspiring landscapes. Among those options are ergonomic tools. Ergonomic tools can benefit gardeners of all ages, but they may prove especially valuable for aging men and women.

How ergonomic tools differ from traditional gardening tools Ergonomic gardening tools are designed to ensure that using them has as little effect on the body as possible. Ergonomic tools align with how a person naturally moves his or her body, which can reduce the likelihood that gardeners will suffer any strains or sprains while gardening or experience any aches and pains after a day spent tending to their landscapes.

CHOOSING THE RIGHT TOOLS

The West Virginia University Center for Excellence in Disabilities notes that gardeners will know they have chosen the right ergonomic gardening tool for the job when they do not have to adapt the tool. Ergonomic tools should match gardeners’ heights, fit their grip and feel comfortable when in use.

SPECIFIC BENEFITS OF ERGONOMIC TOOLS

Ergonomic gardening tools are designed in a way that can reduce stress on the body while performing various tasks. Gardeners know that aches and pains can add up after a day spent kneeling in the garden, raking soil and carrying supplies from a shed or garage around the property. But the WVUCED notes that ergonomic tools do more than just reduce gardeners’ risk of injury.

• Ergonomic tools increase efficiency. Wasted motions are less likely when using ergonomic tools. That can improve efficiency in the garden, allowing gardeners to get more done in the same amount of time. And because ergonomic tools are designed to work with the body, gardeners likely won’t need to take breaks due to aches and pains, which also makes it easier to be more efficient when working in the garden.

• Ergonomic tools increase gardeners’ capabilities. The WVUCED notes that principles behind ergonomics keep gardeners using the tools in natural positions. That means gardeners won’t lose power to bending and twisting, enabling them to do more in the garden than they might be able to do when using nonergonomic tools.

Gardening is a rewarding and beneficial activity. The right ergonomic tools for the job can enhance those benefits and make gardening even more enjoyable.

APRIL 2021 | 25

City dwellers and suburbanites have flown the coop, so to speak. A growing interest in raising chickens has enabled coops and nesting birds to spring up in neighborhoods one would not typically associate with chickens.

Sometimes dubbed “urban homesteading” or “urban farming,” these homegrown operations enable people to enjoy fresh eggs from the comfort of home. Henhouses are just another extension of methods to reap the benefits of fresh, local and nonfactory-produced foods.

Although advocates insist that raising chickens on a small scale makes the birds less likely to carry disease than factory-farmed chickens, anyone raising chickens needs to be aware of the potential for disease — particularly salmonella. Also, it’s important to care for chickens in a manner that is humane and in line with local laws.

What is salmonella?

Salmonella is a common bacteria that lives in the intestinal tract of humans, other mammals and some birds, including chickens.

The U.S. Centers for Disease Control and Prevention estimates that approximately 1.2 million illnesses and 450 deaths are attributed to salmonella annually in the United States. The illness causes diarrhea, fever and abdominal cramps between 12 and 72 hours after infection and can last between four and seven days. Salmonella can cause death when not properly treated with antibiotics.

Spreading salmonella

Although humans cannot catch salmonella from chickens the way one would contract a cold, they can catch it through handling or consuming eggs of infected birds. The rural newsletter and farming resource Grit says salmonella can then be transmitted to humans who eat improperly cooked meat or eggs from infected birds or from putting their hands in your mouths after touching chickens or eggs that have come in contact with contaminated rodent or chicken feces.

The elderly, people with weakened immune systems and young

26 | APRIL 2021 HEARTH & HOMESTEAD

children are at the highest risk for salmonella infection than others.

Children who help gather eggs and do not thoroughly wash their hands afterward can be at increased risk.

Reducing risk

Maintaining clean conditions and routinely inspecting chickens for good health can help lower the risk of salmonella infection. Chicks and adult chickens that have salmonella may produce loose yellow or green droppings; have a drop in egg production, increased thirst and decreased feed consumption; and show signs of weight loss. Look for rodents in the henhouse, as infected mice or other small rodents may transmit salmonella as well.

Chickens also need safe, roomy clean conditions to remain healthy and content. According to the resource MyPetChicken, a diet of whole grains and seeds also may be associated with decreased salmonella colonies.

Some experts warn against washing eggs as a preventative method.

According to a report written by Diane Schivera, an organic livestock specialist for the Maine Organic Farmers and Gardeners Association, thoroughly cleaning egg shells can remove a protective “bloom” that prevents bacteria from entering eggs. Eggs shouldn’t be scrubbed, but some suggest a warm water rinse that will push dirt away from the shell’s pores.

Old eggs and washed eggs are more susceptible to bacteria penetration.

Washed eggs should always be kept refrigerated. Buying fresh eggs from a farmer that are unwashed and unrefrigerated will keep best if they are refrigerated as soon as you get them home. Individuals should wash their hands after handling eggs.

Salmonella can be prevented in backyard chicken coops. Plus, it’s important to note that risk of infection is very small. The American Egg Board’s Egg Safety reference says an average consumer might encounter a contaminated egg once every 84 years.

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A Taste of America’s Heritage in Carmine Written by REGINA KEILERS Jesse and Wendy McDaniel are not your run of the mill hog farmers.

Both of them used to work in the city of Houston for a major airline.

After several years in that industry, they both got tired of the urban rat race and decided it was time for a change. They made the decision to move to the country and start a farm. Wendy is a native of Fayette County, so for her, it was coming back home, while her husband, Jesse was a native of Houston. He had a bit more of an adjustment moving here.

Why the Guinea Hog?

Once they bought some land, they decided to start raising Guinea Hogs and while there are other critters on their farm in Carmine, Guinea Hogs are their main focus.

The Guinea Hog is unusual among American swine breeds in that it has never been bred for commercial production not put into a show ring. Historic selection in the breed was based on the traits important to survival of the Guinea Hog breed. As a result,

28 | APRIL 2021 HEARTH & HOMESTEAD

Well, the American Guinea Hog is the ideal, sustainable, heritage farm pig, known for its moderate size, excellent foraging abilities, friendly temperament, excellently flavored meat, and indispensable lard. While the American Guinea Hog is smaller than industrial hog breeds, it is a good-sized farm pig, providing a nice, well-marbled carcass. This is not your normal grain-fed hog, it is truly a grass-fed animal.

the breed is known as healthy and thrifty, resistant to disease, able to rustle up much of its own food and retain a good sense of survival. One of the most important characteristics the breed has to offer it its mothering abilities.

What exactly is a Guinea Hog?

The Guinea Hog is a small black breed of swine that is unique to the Americas. It was traditionally kept as a homestead pig in the Southeast, and is also called the Gulf Pig, the Pinewoods Guinea, the Guinea Forest Hog and the Yard Pig. It is possible that other strains of Guinea Hogs existed at one time and were absorbed into other breeds or became extinct. Though the Guinea Hog was well known and widely used for a long period of time, the breed had almost disappeared and is now recovering from near extinction.

The Guinea Hog is a lard type, landrace hog, which shows much variability from place to place. Most commonly, they are described as small in size and black in color, with upright ears, hairy coat and a curly tail. Guineas are found in “long nose” and “short nose” varieties. Their weight varies from 100 to 300 pounds When Jesse and Wendy moved back to Fayette County, they joined the American Guinea Hog Association whose focus is the preservation of America’s original and favorite homestead hog – the American Guinea Hog. They sell their hogs to other farmers who want to have a sustainable, meat source to raise on their farms as well as individuals who just want to have good farm-raised meat for their families.

Due to the efforts of farmers like Jesse and Wendy McDaniel, the Guinea Hog is thriving in Fayette County and other counties throughout the United States.

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Advertiser Index Brawley Dental Clinic.....................................................11

La Grange Farm & Ranch..............................................27

Budget Blinds...................................................................21

La Grange Napa Auto Parts..........................................32

Capital Farm Credit........................................................15

M-G Farm Service Center..............................................21

Colorado Valley Communications...............................19

Paul’s Plants.....................................................................23

CTL Tree Service..............................................................27

Reeder’s Air Conditioning & Heating Inc.....................27

The Fayette County Record...................................8 & 13

Round Top State Bank......................................................7

Fayette Electric Coop....................................................29

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Fayetteville Bank..............................................................9

Texas Irrigation & Pipe LLC.............................................12

Fayetteville Propane Company....................................12

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Weise Farms.....................................................................21

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