Archive for the ‘Owen’ Category

Goodbye Nappies

Sunday, September 14th, 2008

We’ve had the row of nappies (diapers for you Americans) on the banner at the top of this website for a while now, but it’s time to move on. Drying nappies on the clothesline has been a big part of our lives over the last several months, but Owen is now nearly ten months old, and it’s high time for a new banner. I thought I’d mark the changing of the banner (it’s garlic now) by writing a bit about our nappy/ diaper experiences over the past ten months.


Owen in a Motherease cloth nappy

Kevin and I had always assumed we’d use cloth nappies in order to avoid the environmental and financial costs of disposables. A while before Owen was born, I started to hear about people who were managing to go “diaper free” with their babies. I was fascinated, and wanted to know more about this. (I’d wondered before about how people managed without nappies in other times and cultures.) When a Farmlet reader emailed me and offered me some books on the subject, I was very excited. Reading these books was a life-altering experience for me, and I feel very fortunate to have had the chance to read them before Owen was born. Of the two books, my favourite is Laurie Boucke’s “Infant Potty Training”, because of the special focus it offers on infant hygiene practices in different cultures. Both books offered practical advice on how to tune in to your baby’s hygiene needs, and how modern Western parents can “potty train” a child from infancy. The idea is that a baby need never learn to ignore his bodily functions; he need never become accustomed to wearing a wet or soiled nappy. I write “potty train” in quote marks, since natural infant hygiene doesn’t aim to train a child so much as to teach parents to stay in tune with their baby’s needs. Both books focus on the parent-child bond rather than the material results of the process. This is another way of understanding and bonding with your child.

After reading these books, I became determined to use natural infant hygiene when our baby was born. We also decided to invest in a good set of nappies. Why? Because many parents prefer to wait until the baby is 6 weeks (or even several months) old to start natural infant hygiene practices. I read that some parents preferred to use nappies at night, or when out and about, or for part of the day– all depending on what felt right for them and their baby. Kevin and I wanted no pressure on ourselves or our baby, so we bought 36 good quality Motherease one-size nappies.

So, what has our experience with natural infant hygiene been like so far?

I will never forget my excitement the first time we caught a poop!! –when Owen was less than a week old, and I was still kinda shaky from losing a lot of blood when he was born. From that day on, we’ve caught most of his poops. [Kevin here: In fairness, Becky catches 98% of them!] Basically, going in the potty feels normal to Owen because he’s always done it. It took a lot longer (and more ups and downs) to sort out the pee situation. For a good while, it was a bonus to catch any pee at all. After that, our attitude was (and still is) “well, we catch some and we miss some,” but, sure enough, baby and parents can do this! By six months, it was a real surprise to miss a poop. Pee? On an average day we might miss three, say, but there are still “off days” where we miss far more than that. . .and good days where we only miss one. To a large extent this is all a matter of timing in relation to Owen’s sleeping and feeding. It’s also a matter of asking Owen how he feels and watching his reactions and body language. We have been teaching Owen some baby sign language also, and he has just recently started to use a hand sign to tell us when he needs the potty.

I’d originally assumed that we probably wouldn’t bother too much about nights. Two factors conspired to make things work out differently to how I thought they would!

1)Owen got nappy rash when he was about 2 months old. I attributed this (in large part) to the fact that he was spending too long in wet and very warm nappies during the hot summer nights. So I started keeping a close eye on Owen’s nappy during the night, and changing it as soon as it was wet. (Yes, this seemed like a real pain at first, but I was determined to get rid of the nappy rash. . . without resorting to yucky ointments and treatments. Of course, this was only possible because Owen sleeps right next to me.) From doing this, I learned that he pretty much only peed upon waking (or stirring) from sleep. Once I knew this, it seemed better to take him to the potty rather than wait while he peed himself.

2)Owen’s nappy rash went away pretty quickly once we started taking him to the potty during the night. After it was gone, we continued with nighttime potty trips, at least some of the time, since we were all used to the routine. Of course, the primary goal is sleep and comfort for all three of us, so if a wet nappy isn’t bothering Owen at 4 in the morning, Kevin and I don’t let it bother us either.

I would never have thought that we’d have dry nights before dry days, but that’s actually how it worked out. On a few occasions, Owen has woken up in the morning wearing the same nappy that he went to bed in. Of course, it usually doesn’t work out this way, but it’s neat when it does.


Mummy, dance with me

As it turns out, we still keep Owen in a nappy most of the time. We use a Motherease nappy without a cover. In a lot of ways, this is more like training pants than a nappy. It’s not waterproof, but it’s absorbent enough to soak up any spills. It’s easy to whip off and on (just a couple of snaps on each side) to go to the potty. Because there is no waterproof cover, we can quickly tell if Owen needs changing. Because the nappies are made of cotton terry (unbleached cotton), they allow Owen to feel the sensation of wetness and stay aware of what is going on. (Disposables and some modern cloth nappies wick the moisture away from the baby, with the result that children do not always learn to associate the sensation of wetness with the act of peeing.) We use the same solution (nappy with no cover) at night. It’s no fun fiddling with nappy covers when we are all sleepy and groggy, and wearing no nappy cover kept Owen a bit cooler in the summer, as well. We avoid the problem of pee soaking onto the sheets or mattress by laying down a couple of layers of wool soaker (squares cut from an old wool blanket) for Owen to lie on. We also cover or wrap him in a light woolen baby blanket. Wool is a great natural waterproof that is breathable and resists sogginess and smelliness.

So, in the event, “diaper free” does not describe us very well, and, while the nappies are set to disappear from the Farmlet website banner, they probably will not disappear from our lives for a good while yet. This is no problem with us. Our goal is not “early toilet training” by “normal” standards, though we’re certainly not complaining about having fewer nappies to wash! For me, the feeling of closeness and teamwork between parents and baby is probably the best thing about natural infant hygiene. This is just one part of being in tune with Owen and his needs. It’s also a natural and common-sense solution to nappy rash, and a neat way of caring for the environment and doing less laundry.

We are lucky to be at home with Owen most of the time: a very easy environment for natural infant hygiene. It’s also wonderful that Kevin has joined in with taking Owen to the potty since early days. I’ve been especially glad of this at night. Like I said before, it’s great to feel like the three of us are a team in all this!

Natural Infant Hygiene is so strange in our society, and it’s hard to know how people will react. I’ve mostly been very private about what we are doing, in order to keep things as low-key as possible, and to protect Owen from becoming a spectacle or an “example.” Having said that, the few relatives and close friends whom we’ve been open with have been wonderfully interested and supportive.

I first became interested in Natural Infant Hygiene after reading about it on the Lichenology blog. Thanks, Zane, Zena and Asher for showing me that, yes, real people actually do this! I hope that by sharing these thoughts about natural infant hygiene on Farmlet, we might in turn do our part in spreading the word to others who may be interested. For reasons of nurture and ecology, we think it would be a wonderful thing if these practices could become more widely used and accepted in modern, Western society.

Lots of Meat!

Thursday, June 19th, 2008

Even a small steer like Herman Beefsteak produces a lot of meat. At the butchery, the weight of his skinned carcass was 255kg. This didn’t include the tail and offal, which we kept aside at home. Both Lloyd (the slaughterman) and Ngaire (our wonderful butcher) guessed Herman’s age at around 15 months. He was actually only 11 months old, but considering how well the grass grew this season, and considering that he had access to his mother’s milk until his dying day, it’s not surprising that he grew faster than average. It’s probably more normal to slaughter an animal at 18 months old, in order to get more meat. In our case, we only wanted to carry three animals through the winter, in order to avoid the possibility of running out of grass. That’s why we slaughtered our steer at just 11 months. So. . . what have we done with all that meat?


Owen gums a piece of delicious rump steak

For starters, we have given half of the meat to our neighbours, Dennis and Mary. We have an arrangement with them that they will share half the meat from each of Rosie and Coco’s calves in return for grazing our animals on their pasture. We are pleased to say that Dennis and Mary now have a freezer full of beef to share with their six children.

The other half of the meat is for us — me, Kevin, Owen, and my parents. We do not have a large chest freezer here on the Farmlet, but my parents do have one out at the coast. They are keeping most of the meat in their freezer. We visit them often, so it will be easy to pick up some meat whenever we are over there.

When Kevin, Owen and I went to pick up the meat from the butcher, we could barely squeeze all the boxes of meat into our little car. Boxes were jammed into the trunk, and wedged into the back seat next to Owen’s baby seat. We had to leave the box of drippings to pick up next time we are in town. And that was only half the meat! Dennis and Mary had already collected their share earlier in the day.

We were happy to support a fine local business like “Personal Choice Meats” by having our steer processed there. Ngaire, the butcher, has an excellent reputation around here for running a clean business and taking pride in her work. She was really helpful when it came to deciding what cuts of meat to choose, and gave me advice about how to make customised additive-free sausage fill for the sausages. Since we were taking the meat to my parents’ freezer, I was glad she could blast freeze it for us. This saved the hassle of blood leaking into the freezer from lots of unfrozen meat. It also saved my parents the hassle of having to keep turning the meat as it froze to stop it all sticking together in a great big lump!

Kevin looked very happy after we picked up the meat, as Ngaire had praised its quality and tenderness. She noted: “that steer wouldn’t have wanted to be any fatter.” (Lloyd said that it looked too fat!) For our part, we are pretty pleased to have raised a nice fat beast. We think the fat is very useful and tasty. Also, we are not suffering from fat phobia: Pasture-raised beef fat is health food in our book!

We are all enjoying the delicious meat. So far, we have tried scotch fillet, rump steak, sausages and shin-on-the-bone. The steaks were wonderfully tender and juicy. Owen has been given a piece of rare steak to gnaw on during dinner, and looked like he was taking the job very seriously. Did he just squish the piece of steak and play with it? No. It went straight into his mouth! No worries about that. So far, meat is one of Owen’s favourite foods (next to cod liver oil, which is the most favoured treat of all!). We are glad to have an abundant source of healthy organic beef for our baby to enjoy.

Kevin and I were especially excited to try the sausages. We refrain from eating “regular” commercial sausages in order to avoid MSG, preservatives, and other unhealthy ingredients in the sausage fill. The only additive-free sausage we’ve found around here was too expensive for our budget. It is wonderful now to eat a meal of tasty sausages, knowing that they contain only the special fill that I supplied to our butcher. What was in the fill? We kept it simple: Rice flour, sea salt, cayenne pepper, ground cumin.

(Note: According to Ngaire, iodised “table salt” should be avoided in the preparation of sausage and preserves. We don’t use “table salt” in any of our food, in any case, so this was no hassle.)

The sausages came out really tasty, with just a hint of spiciness from the cayenne pepper.

My parents have also enjoyed a meal of rump steak, and we all tried the shin-on-the-bone when we were over at my parents’ place for dinner last night. Mum put beef shin and vegetables in the slow cooker to make a delicious soup.

More culinary adventures are in store:

I’m planning to render the drippings to make tallow, and boil up lots of the bones to make rich and healthful stock. We are looking forward to beef liver pate, steak and kidney pie, pot roast, rib roast, corned beef tongue, oxtail barley soup, beef stew, sourdough crackers and pastry made with beef tallow, beef chile, empanadas, spicy meatloaf. . . I hope to be posting some beef recipes on this website in the not-too-distant future.

Goals for the Year of the Rat

Friday, March 14th, 2008

1. Do “baby yoga” with Owen and have lots of fun. Any goal that relates to our precious baby would have to top the list, of course! I have a couple of neat books, Itsy Bitsy Yoga and Yoga Mom, Buddha Baby, which are helping us get started.

2. Build a chook house and chook run. We have had this on our “to do” list ever since we arrived on the Farmlet. Can’t believe we still haven’t done it. Disgraceful! Still, the extra time has allowed us to understand more about our land and our needs. Our chook run plans have changed and developed a lot over the past two years. It is now high time to put plans into action!

3. Install a solar water heater. Kevin has been doing the research, and has finally found what he thinks may be the right system for us. This will be a big step towards reducing our energy bills.

4. We plan that calves and goat kids will be born on the Farmlet this coming spring. This means we have to hook our cows and goats up with bull/buck, of course. I’ll be writing more on this matter very soon! Calves and kids mean fresh cow and goat milk. Yum! This year we hope to milk Daphne and Lulu (the goats) for the first time.

5. Carrying on from #4: Extend the small goat house and build a milking stand for the goats. The small goat house is all very well for two does, but certainly wouldn’t fit their kids as well. Something needs to be done about this.

6. Undertake some cool cheese projects using fresh cow and goat milk.

7. Make delicious meals using meat raised on the Farmlet. Yes, we have exciting plans for Herman Beefsteak when he reaches “the beefsteak phase of his career”! I’m looking forward to sharing some recipes. It’s especially nice to think that the first meat Owen will ever eat will have been raised kindly and cleanly here on the Farmlet.


Herman Beefsteak

8. Experiment with grinding and cooking cornmeal, including some from our own corn.

9. Save seeds from more of our vegetables, herbs, and flowers. As our garden matures and we discover which varieties of vegetables do best for us, we are committed to saving more and more of our own seed.

10. Continue to battle kikuyu and work on “taming” the house paddock. We hope to work on weed barriers this year, with the aim of reducing the ongoing effort.

11. Attempt to make some more crusty fermented beverages. In particular, we’d like to try making wine from our own grapes. We’d better hurry up with this project, since it’s already grape season!

12. Raise some seedlings of “bushman’s toilet paper” to plant out in the garden. This project was on our list last year, and I can’t believe we forgot all about it. I’m really keen to do this!

13. Last but not least: I want to write at least one update per week for the Farmlet website!

Best wishes to all for the Year of the Rat! It looks sure to be a busy and exciting one on the Farmlet.

The Year of the Pig in Review

Monday, March 3rd, 2008

Best wishes to all for the Year of the Rat!

One year ago, at the beginning of the Year of the Pig, I set out a list of 13 goals for the Farmlet. With the year now over, it is time to review our goals and achievements, and to set new goals for the coming year.

Here’s the report on last year’s goals:

1. Have some earthworks done in the middle cow paddock, in order to create an irrigation dam and level a site for a barn. The cows will be fenced out of the dam area. (The area in question is already swampy and damp — not especially good grazing, but an excellent dam site. The elevation of the site will allow us to gravity-feed water to gardens and stock. We plan eventually to plant the area around the dam with trees, creating a special dam-microclimate.)

Yes, we had the earthworks done. Sites have been leveled for a shed and a large water tank. The dam filled up beautifully and has stayed full of water right through the summer. We have surrounded the dam area with electric tape and planted mustard and lupins in the turned soil to prevent erosion. Still to do: Establish the gravity feed water system and plant trees around the dam area.

2. Build a barn/shed in the cow paddock for milking, storage, and keeping calves. We need to have this in place by July, when the cows are due to calve. (In due course, we plan to collect rain water off the roof of the barn. We will install a water tank next to the barn, from which water can be gravity-fed down to to house.)

The barn/shed project was shelved. We have been grazing our animals down on our neighbour’s pasture, in the middle of which is an old milking shed. Having the use of this shed took the urgency out of our need to build our own. We still plan to build the shed eventually, but other projects now seem more pressing.

3. Fix the fences around the goat paddocks. We need to reinforce the fences and put in more electric wires, so that the goats can be kept in the paddocks without their A-frame collars on.

Kevin fixed the goat paddock fences, with the result that they are much more goat proof. What a relief!

4. Extend the goat houses to give the goats more space, and better access to dry feed during the winter.

We have not done this yet. Now, with the goats expected to kid this coming spring, this project needs to move to the top of the priority list!

5. Build a chook house, and get some chickens. We plan to start with a small movable chook house in the house paddock. This way, the chooks can help us to clear kikuyu and create new garden areas. (Eventually, we would like to have a larger number of chickens ranging on the pasture up the hill.)

Alas, we still have no chooks! Over the past few months, Kevin and I have started to change and refine our chook house/ chook run plans. We are determined to tackle this project soon.

6. Plant fruit trees. Build supports for passion fruit and kiwifruit vines.

We have planted some more fruit around the place — a guava, a naranjilla, a boysenberry, a couple of tropical apricots and a grapefruit. I have also propagated seedlings for more passionfruit (both purple and yellow varieties), cherimoya, plum and guava, and we have been given a small fig, a raspberry, a thornless blackberry, a blackcurrant and a macadamia nut. We have to find places to plant all these! The passionfruit have supports to climb on, and we have just been enjoying the first fruit. The kiwifruit still need a pergola to climb on. They are looking a bit wretched after getting a rather fierce pruning from Daphne — naughty goat.

7. Continue to expand and develop gardens in the house paddock – including barrier plantings to keep out kikuyu.

We expanded the gardens by a considerable margin this spring, clearing the area that we are now using to grow corn and beans. We also worked on improving the soil structure in the existing beds. I didn’t do much work on barrier plantings in the end.

8. Experiment with making kefir, quark, and various cheeses. (This will be happening after our cows have calved and we have a good supply of fresh milk. We also hope to continue making yoghurt and butter.)

We have enjoyed making kefir, kefir cheese, Caspian Sea yoghurt, and butter using milk and cream from our own cow, Coco. I have to admit, though, that since Owen came along, I’ve really only kept going with the yoghurt (we get through several litres of this every week), having killed off our poor kefir grains soon after he was born. I’ll have to get some more! We’ve also been buying butter, which saves time, even if it’s not as nice as making our own. I’ve had several attempts at quark, and all have turned into yoghurt. The yoghurt culture has obviously taken up firm residence in this house and seems set on colonising any milk that I leave out at room temperature! Not good news for my quark mission.

9. Experiment with making assorted fermented beverages — perhaps using herbs from the garden.

I have had a lot of fun with fermentation over the past year, including growing a ginger beer bug and making ginger beer using our own lemons. I’ve also made water kefir using lemons and herbs from the garden. Sadly, the water kefir grains got very sulky quite some time ago, and nothing I could do would revive them. I am now looking to purchase some more. We continue to brew kombucha.

10. Grinding flour and making sourdough bread has become part of our routine by now. I’d like to get into the habit of using the sourdough in some other creative and delicious ways.

Yes, during the past year I found some delicious sourdough recipes in “Full Moon Feast” — sourdough pancakes, crackers and scones. I have also used sourdough to make fishcakes and pizza crust. By now, these recipes have become old favourites.

11. Start growing some “bushman’s toilet paper.” We plan to start seedlings and plant them out in the garden when they are big enough.

Ah. . . ! I’d forgotten all about this one. But it sounds like a neat idea. We should do this!

12. Install a solar hot water heater to cut our power bill and increase our energy self-sufficiency.

Kevin has been researching our options in this area, and has finally found one that looks right for us. With any luck, we’ll soon be embarking on this project.

13. Keep a more systematic record of income and expenditure. In particular, I think it will be satisfying to have records that clearly document the changes in our grocery bills as we produce more and more of our own food.

I kept these records very diligently through until October last year. Since our little one was born, my attentions have been focussed elsewhere, to the detriment of my record keeping! I hope the records will remain a useful basis for comparison as the Farmlet changes and develops.

So. . . does that mean we’ve achieved 8 out of our 13 goals? I suppose that’s not too bad.

The Year of the Pig has been a special one for us. Our goats grew to maturity, the first Farmlet calves were born, Kevin learned to milk a cow and shot his first wild pig. I got my firearms license. We had a rough time when Coco’s calf was born dead and we had to mother a new calf onto her. . . and it was hard to say goodbye to our fabulous cow, Esmerelda, even though she was going off to an excellent home. Of course, by far the most significant event of the year for us was the birth of our precious baby: Owen Thom Flaherty, born on the 16th of November 2007, Year of the Red Fire Pig. Our very own dear little piglet.


Owen

Now I’ve started compiling a new list of goals for the Year of the Rat. I hope to post this list in the next few days, so please stay tuned.

Our Beautiful Raw Milk Baby!

Saturday, January 19th, 2008

Last week we received the fine gift of four glass milk bottles from a kind friend. Up until now, we have kept our fresh milk in the fridge in glass preserving jars, transferring it to the milk jug for use. Kevin and I see raw milk as a magical and beautiful substance, so it seems entirely fitting that we should keep it in special bottles. When the bottles were filled up for the first time with fresh creamy milk, we gazed at them with reverence and satisfaction.


Glass milk bottles

Since we keep our cows and calves together, we do not have to milk every day. Kevin just separates Coco and her calf (Henrietta Hamburger) the night before we need some more milk. This is a great setup, though it’s becoming trickier all the time as the calf gets bigger, stronger and more cunning! We are grazing Coco and her calf on the neighbour’s place, so Kevin milks her in the little shed down there. (We feel very lucky to be able to graze our animals on the neighbour’s pasture in exchange for giving them a share of the meat from the calves when the time comes.) Kevin usually gets around five or six litres of milk at each milking, which is enough to last us for a few days.

The pasture is very rich and abundant this summer with all the rain we have been having, and Coco’s milk seems to be nearly half cream at the moment. We love it! Since I’m breast feeding Owen, I especially appreciate being able to drink lots of creamy raw milk. Kevin and I feel sure that the raw milk in my diet must be at least partly responsible for Owen’s fantastic rate of growth since birth. We were very proud parents when the doctor remarked on his impressive size and good muscle tone. At two months, he now weighs 7.13kg (15 lb, 12oz) and is 62cm long — up from 6.6kg (about 14lb, 8oz) and 59cm two weeks ago. He’s a big, bonny, healthy baby, and we are enjoying his smiles and lovely baby noises!


Happy Owen

We feel very lucky to have an abundant supply of raw Jersey milk. It’s too bad that laws and regulations in New Zealand make it so very difficult to buy and sell raw milk. Absurd, in a land so well-endowed with pasture and dairy cows, that people are forced to pay high prices at the supermarket for pasteurised (and usually homogenised) milk in plastic containers. Recently, the dairy industry here has been showing renewed interest in raw milk, mostly due to the high returns to be made on gourmet raw milk cheeses. We are hopeful that this could lead to changes in regulations and wider availability of raw milk products.

My favourite way to enjoy the milk is when it’s still warm from the cow, before the cream has even had a chance to separate from the milk. On these warm summer days, we are also enjoying smoothies made with home-cultured Caspian Sea Yoghurt (This is a kind of yoghurt for which the milk is not heated. It is cultured at room temperature.) and local honey.