Ramona GirlFarmer

We call him Pharoah because of the way he swishes his orange cape around! Golden pheasants (*Chrysolophus pictus*), also known as Chinese pheasants, are strikingly beautiful birds native to the forests of mountainous western China. They’re especially known for the vibrant colors of the males, which have golden-yellow crests, bright red underparts, green upper backs, and a long barred tail. These dazzling colors help males attract mates, while females are generally more muted in color with mottled brown feathers for camouflage. Golden pheasants are ground-dwellers, feeding on grains, berries, and insects. While they can fly short distances, they typically prefer running and are shy around humans, spending most of their time hidden in dense forests. They adapt well to captivity and are popular in aviaries worldwide due to their beautiful appearance and relatively easy care requirements. In terms of symbolism, golden pheasants are seen as auspicious in Chinese culture, often representing prosperity and good fortune. The bird’s golden hue aligns it with wealth, while its regal appearance symbolizes beauty and elegance.

The Silver Pheasant (*Lophura nycthemera*) is a striking bird known for its vibrant appearance, elegant plumage, and its association with East Asian forests. Native to parts of southeastern Asia, including China, Laos, Thailand, and Vietnam, these pheasants inhabit subtropical and tropical forests and thrive in mountainous regions where they can forage for food and hide from predators. Physical Description Male Silver Pheasants are known for their impressive appearance. They have a distinctive white body with intricate black patterns and long, flowing tail feathers. Their heads are capped with a blue-black crest, and their red faces add a pop of color to their otherwise monochromatic look. Females are smaller and have a more subdued brownish coloration, making them less conspicuous. Behavior Silver Pheasants are ground-dwelling birds, spending much of their time foraging for seeds, insects, and small plants. They are generally shy and cautious, preferring to remain hidden among dense vegetation. They are monogamous and known for their impressive courtship displays, where males fan their tails and make vocal calls to attract females. Habitat and Conservation Silver Pheasants prefer dense forests but can adapt to secondary forests and shrublands, especially in regions with high altitudes. Although not currently endangered, they face habitat loss due to deforestation and land-use changes. Conservation efforts help protect their natural habitat, but they are also bred in captivity worldwide, both for ornamental purposes and species preservation. In Asian cultures, especially in China, Silver Pheasants hold symbolic importance, representing nobility, beauty, and good fortune. Their graceful appearance and striking plumage make them a favored symbol in art, literature, and folklore.

I started last night and caught four. But, I have noticed ever since I added Jungle Fowl to my flock - they are much more wiley, and hard to catch! Plus, they sleep in the trees rather than the coop. Here is what I found on-line... sounds so simple and it made me laugh! BTW this is almost exactly what I did.... Catching a rooster can be tricky because they’re quick and can be skittish. Here are a few strategies to make it easier: 1. **Lure with Food** - Sprinkle some treats, like grains or cracked corn, near you to lure the rooster. - Once he’s close enough and distracted, you can gently scoop him up. Move slowly to avoid startling him. 2. **Use a Large Net** - A fishing net or butterfly net with a long handle can help you catch him from a safe distance. - Approach calmly and try to trap him quickly in one smooth motion. 3. **Catch in the Evening** - Chickens, including roosters, are much calmer at dusk or when it’s getting dark. They’re easier to approach on the roost at night. - With a flashlight, find him on the roost and gently grab him. 4. **Contain in a Smaller Area** - If he’s free-ranging, herd him into a smaller, enclosed space, like a coop or pen, which limits his movement. - Once he’s contained, approach him slowly and use a gentle, firm hold. Remember to stay calm and avoid sudden movements to keep the rooster from getting too agitated. Good luck!

INGREDIENTS ·           1.5 cups apple sliced ·         1 cup fresh or frozen cranberries ·         1 navel orange ·         2 sliced oranges ·         ¼ cup honey or sugar ·         ¼ cup lemon juice ·         2 cups apple cider unfiltered ·         1 cup unsweetened 100% cranberry juice ·         1 bottle sweet red wine of choice ·         Fresh rosemary sprigs and cinnamon sticks for garnish INSTRUCTIONS ·         Add sliced apples, oranges, cranberries, red wine, cranberry juice, apple cider, lemon juice and honey or sugar to a large pitcher and stir well. ·         Place rosemary sprig and cinnamon sticks on top for garnish. ·         Let chill in the refrigerator for at least an hour or overnight before serving. ·         Enjoy! (Thank you My Incredible Recipes)

Adding a chamber vac to the homestead has been a real game changer. I have been able to cut up fresh vegetables from the garden and vacuum seal them and store in the freezer. Bell peppers, cabbage, onions and I got creative with small bags of mix for omelettes. After cooking green beans in the instant pot (a lot of green beans) I vacuumed sealed them and use them with a variety of meals. I love green beans. I always cook large meals, for the leftovers. I vacuum seal one or two helpings to put in the freezer. Before the chamber vac, I would get tired of the same food and it would end up going to the chickens, now it goes to a later lunch!! I highly recommend any homesteader to seriously consider a chamber vac sealer. Food lasts so much longer in the freezer once it is vacuum sealed.

To make the best tomato sauce you need to remove the peels. The easiest way I have found is to freeze them. I just wash them off, cut off the stem and pop them in a gallon freezer Ziploc bag. Best to use the ripe, flavorful tomatoes out of your garden to make amazing sauce. When you are ready to make sauce, simply defrost the Ziploc bag of tomatoes. I set them in the sink overnight or use the microwave defrost setting. Once thawed, use clean hands, and the peel will slide right off the tomato. Easy as that.

You can make hard boiled eggs using fresh eggs with or without an Instant Pot. However, they can be hard to peel when you use fresh eggs, the instant pot seems to be a little better. Stovetop: Cover the eggs with water and bring to a boil. Ten minutes at a rolling boil, then pour off as much water as you can without burning yourself! Add icy cold water to cover eggs. Swish them around, adding more ice or cold water to get the eggs cooled quickly. Peel once they are cool. Instant Pot: I use the 5-5-5 method for the Instant Pot, it is easier to remember that way. Using the rack, you can put as many eggs in without going past the max line. Add 1 to 2 cups of water and pressure cook on high for 5 minutes. Be sure the relief valve is closed. Let the pressure release on its own for 5 minutes. Then, using a wooden spoon or meat fork, release the remaining pressure. Carefully put the eggs into a bowl of icy water, they will be hot, you may want to use tongs. When completely cooled, they will peel easily. Enjoy!

While looking for another way to make mashed potatoes I stumbled onto a very yummy alternative. Originally from Scotland and most likely created to use up leftovers, this dish has become a favorite. Ingredients: 4 cups peeled and diced potatoes 1 head Savoy or green cabbage, finely chopped 2 large onions, diced 1 stick butter 1 cup sharp white cheddar cheese, shredded salt and pepper to taste Preparation Directions: Preheat oven to 400˚. Boil potatoes until fork tender. Drain and put back into pan. Mash potatoes until smooth and set aside. Melt butter in large skillet and sauté cabbage and onions until wilted, but not browned. Remove from heat. Mix the potatoes, cabbage, and onions with half the cheese, and stir until cheese is melted. Add salt and pepper to taste. Put mixture in a 2 quart (or 9x9) casserole dish and sprinkle with the remaining cheese. Cover with lid or foil and bake for 30 minutes. Bake an additional 5 minutes uncovered until cheese on top is golden and bubbly. (Recipe from 12Tomatoes.com, adapted from Undiscovered Scotland.)