Clampitt Homestead

When the porkchops look a little too much like their former self 🤣🤣

The greenhouse has been neglected so far this spring, other than getting watered twice a week, so it was time for a refresh! I pulled up all the lettuce, tied up large tomato vine limbs, and cut off excess limbs and leaves so that I can see and more easily access the tomatoes. Despite the neglect, the tomatoes and peppers are thriving and producing like crazy!

We had Mangalitsa piglets born yesterday! Most will be needing new homes in about 8 weeks, and we will keep a couple to grow out to be butchered next year.

About 3 weeks ago, we had a couple of hens go broody, so we put them on a total of 23 eggs. After the hens dropped or pushed out eggs for whatever reason, we now are left with one adorable chick!

This may not look like much to some, but seeing this right here on my morning garden walk means so much to me! Seeing these beans pop up despite the cool spring means my family can look forward to big pots of soup beans next winter. Even though it's been a slower and later start than most years, I am starting to see beans (pinto, great northern, and a purple/black cross-pollinated variety), black-eyed peas, carrots, radishes, basil, luffa, and cucumbers sprouting up. Hopefully the corn, zucchini, golden zucchini, and yellow squash will soon follow suit!

The lettuce in the greenhouse is growing beautifully, and the peppers and tomatoes are starting to bloom. I love getting a head start on fresh fruits and vegetables thanks to the greenhouse.

Our sweet Zoey had puppies a couple weeks ago! This sweet babies are starting to open their eyes and have the sweetest growls!

Our chickens were excited to try a new dewormer mixed with some pellets this morning. Full of herbs, this product from Grub Terra is a great addition to their mostly foraged diet.

Greenhouse gardening is hot work! This was with several windows open and a fan going. Before long, that number will be in the 110s and possibly 120s!

With the freezing temperatures this week, it was a good time to spend the day at a warm stove, so I rendered down lard from the fat of a pig we had butchered last summer. Loaded with vitamin D, lard is my fat/oil of choice for frying and baking. I rendered over six pounds this time, so it should last us a good while!