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The hardest part of learning to ride is the ground.
Trust your fellow man,
but tie up your horse.
Careful is the naked man climbing a barbed wire fence. Of course if you’re a naked man climbing a barbed wire fence, it’s a little late for caution!
In a recent L.A.Times opinion editorial, two University of California Irvine professors stated that “food production requires unfathomable volumes of water,” and they concluded that California needs less agriculture.
What is really “unfathomable” according to Westlands Water District, near Fresno, is that since October, 2016, more than 25 million acre-feet of California’s water has been sent to the ocean while only 2.5 million acre-feet has been pumped for use by agriculture, and for communities south of the Sacramento Delta.
The professors neglected to mention (or don’t know) that California’s agricultural industry developed and utilizes the most advanced and sophisticated water conservation measures in the world.
Next time, do your homework, professors.
–The Hoyt Report, Inc, March 10, 2017
It’s that time of year again! Placentas! Placentas! Placentas everywhere! When a mamma ewe has her darling little lambys, after they are all delivered safely, the attendant (read: M’Lady) knows that delivery is finished when the ewe finally passes her placenta. It’s a massive, slimy, gnarly, bloody mess. But M’Lady waits n watches for it, ’cause until it passes, there could still be another baby in there, and the job isna done till the placenta is OUT!
So, what does M’Lady do with it? Sometimes she dumps it into a bucket, in case she might want the vet to take a peek at it for summat. But mostly she disposes of it. This is where YourTruly comes in. She’ll wrap it in an old feed sack, then dump it in the trash. But, she doesna like to do this, ’cause sometimes she forgets to take the barn trash barrel out to the road for the garbage men to haul off. Then, when she forgets that the placenta is in there, it gets all stinky-heavenly smelling. Then, all the humans gag n choke, kinda ruinin’ the ambiance of the barn, y’know, so the regular way M’Lady gets rid of the placenta is:
SHE THROWS IT OUT IN THE COMPOST PILE WITH THE DIRTY STRAW.
So, you might ask me whereamIhanginouthesedays?
Need you ask? Every time we go out to the barn, or go for a walk, or go to the mail, M’Lady cannot find me. P – i – n – t – o! she’ll call. No answer. P -I – N – T – O! I ignore her. PINTO!!! COME!!! I can’t hear her. P – I – N – T – O!!! Nada. Leave me alone. I’m dining.
And really M’Lady, it’s not like the compost pile is so hidden or outa my reach. It’s not like you tried to keep it away from me. It’s right here! Right in the barnyard, fer cryin’ out loud! Whadda you expect me to do, I ask you? I’ma DOG fer heaven’s sake!
I wait all year long for placenta. It’s the same time every year – first the Christmas tree is put away, then it’s real snowy n cold n boring ’round here, then the snow melts, then the wind blows and the weather warms just a little bit… that’s when I know it’s PLACENTA TIME!
Placenta is so unimaginely delicious, it’s the most devine thing ever. I canna resist it. It’s slimy n slippery right outta my mouth. It’s surprisingly crunchy, n full o bursting flavor. After a few days in the pile, it takes on sorta a new characeristic, and a crust forms on the exposed parts, y’know, that the air touches.
I get all full to gorging. My belly is all achy. I waddle ’round, makin’ tracks from my bed to the compost pile n back again. My jaws hurt from chewing such a hard-to-hang-onto slimy excellence.
But my coat is GORGEOUS! Glossy! My eyes are bright! My teeth are shiny! Gleaming! The pet care companies can’t invent a coat-eye-teeth-care-product better n this stuff!
M’Lady says I’m disgusting, n get this, she wilna lemme kiss her! She says my breath is nasty! I say poo on you, M’Lady, this stuff is SUPURB NUTRITION!
You say placenta, and I say deliciousness! You say placenta, and I say deliciousness! Placenta! Deliciousness! Placenta! Deliciousness! Let’s call the whole thing off!
Well, gotta run! We’re headin’ out to the barn, er compost pile! Keep your tail waggin’!
Sure, I live in Idaho, the state of famous potatoes. But our next door neighbor grows massive amounts of potatoes, too. In fact, Washington has been declared to have “the world’s most productive potato fields.”
About 250 Washington farms produced 10.5 billion pounds of potatoes last year. That’s enough to put a 33 pound sack of spuds into the arms (or wheelbarrow) of every person in the country!
Only one state tops that figure – Idaho (of course!), which produces 13.9 billion pounds last year on almost twice as many acres.
Collectively, the two states grow just over half of the potatoes grown in the U.S.A. Wisconsin, North Dakota, Colorado and Oregon follow, in ranks 3-6.
The main potato growing regions in Washington are the Columbia Basin and the Skagit Valley. Growers in the Skagit Valley mainly produce specialty potatoes (reds, yellows, whites and purples). The Columbia Basin grows mainly the russet varieties, and also some of the specialty varieties.
Approximately 170,000 acres of potatoes were planted in Washington in 2016. Washington ranks first in the country in per-acre potato production. In fact, the state is home to the most productive potato fields in the world. The growing provides long days, cool nights, mineral-rich soils and controlled irrigation. That, combined with the sustainable practices of its farmers allows Washington to rank more than 40% above the U.S. average in per-acre production!
WAY TO GO WASHINGTON POTATO GROWERS! EAT MORE POTATOES!
-Western Farmer Stockman, March, 2017
ROASTED LEG OR ROAST OF LAMB
This is outstanding and super easy – from American Lamb
1 boneless leg or roast of American lamb, approximately 4-6 lbs.
4 cloves garlic, pressed
2 lemons, zested – use the zest and the juice of both lemons
1/2 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
1 bunch fresh parseley, chopped
1 Tbsp. freshly ground pepper
2 Tbsp. dried oregano*
1 C. olive oil*
1/4 C. kosher salt*
*You can use less than this amount – based on the size of the roast
In a small bowl, combine all the ingredients of the marinade. Rub the mixture over all 6 sides of the roast. Cover with plastic wrap and marinate in fridge overnight. Bring lamb to room temperature, and sprinkle with salt. Preheat oven to 375*. Roast for 1 hours and 15 minutes, or until thermometer shows center of leg or roast to read 125-130*. Cover loosely and allow to rest for 20 minutes.
Put in a roast into a clay pot, and add 1-1/2″ water. Set oven at 200* for 15 minutes, then increase heat to 300*. Roast for 4-5 hours. Falls apart, juicy.