The Coldest Day

When you’ve worked almost two years to get a harvest and a deep freeze threatens; you save the navel oranges! Jaquline’s Birthday Story

January 4, 2019

The Coldest Day

This is story of the coldest day for us in winter 2009-2010:

It was the second winter in the farm house.  We loved that house because there were twelve citrus trees, a huge ancient fig tree, an Asian pear tree, tons of mulberry, pecan, and oak trees, an old neglected trio of muscadine grape vines on the arbor, and blackberry vines in thickets around the perimeter fence.

We had worked feeding and tending each of the trees for almost two years.  Most had given us hearty thanks in the form of yummy, sweet fruit.  Well, the pecans actually were eaten by the over abundant squirrel population and one of the orange trees was sour so when we wanted lemonade we actually just popped off six of those giant sour oranges and made orangeade instead.  It was light yellow in color and except for a slight orange flavor; the girls thought it was lemonade!

There were two tangerines, one pink grapefruit, three yellow grapefruit, one tangelo, two small orange, one lime, and one sour orange tree that had given us fruit after the first winter.  Since it had been a mild winter with no deep freezes, the fruit was sweet and had set on the trees over spring as we harvested it in perfectly manageable sets.

Only the navel orange hadn’t yielded fruit.  Until this year.  It was so loaded we had to support the weaker limbs with stilts despite heavy pruning during the summer!  We were so excited because we’d been told it was the sweetest fruit but almost never had a crop.  It looked like we had accomplished our goal!

But this winter had only just started.

We’d already had almost a week of mild freezes – just enough for frost, but not enough to freeze the fruit.  Grandma Jeanette had called them “sugar freezes.”  Now I knew that was because citrus fruit needs five to seven days of light freezes to sweeten.  However, the one deep freeze could destroy the whole crop as it would freeze the fruit through the skins and rot them.  We had watered down each tree carefully just before sunrise after each of the light freezes, but the forecast said tomorrow, January 7, 2010, we would wake to temperatures below 28 degrees.  In our little area, we sunk two to four degrees below what the news said every time.

This would be a fruit-killing deep freeze.

And of all our citrus, the navel orange had the thinnest skin so would be the most affected.

I determined we would harvest all that fruit today.

We didn’t do school lessons, but immediately after milking the cow and feeding the chickens, we tugged the blue fruit bucket (a giant plastic washtub that held about 12 bushels) over to the tree and started picking.  I sent Christina and Rebeccah into the tree.  At 6 and 4 they were already experts at climbing through citrus trees avoiding the horridly sharp thorns.  They scrambled up and out to get the highest fruit.  We worked on for hours, singing and laughing.  And my belly contracted.  I was 41 weeks pregnant.

After her work was over, Grandma Joanne showed up.  Seems there’s this old wives tale that if you reach up a lot while you’re pregnant, your baby will be all wrapped up in their cord.  (Maybe so, as 2-year-old Kimberly, who was racing around tossing fruit her sisters plopped on the ground into the bucket, had been born with her cord around her neck.  I hung clothes out on a line her whole pregnancy.)  I told her I wasn’t wasting this fruit.  I offered her a bag.  She didn’t think that was funny.  We were almost done.  We were on our third bucket and there were only a few scattered edge pickings left.  Rebeccah had decided they were unreachable.  That was why I was on the ladder to get them.  Christina was busy, putting the last bucket’s goodies into some of the fruit boxes in the garage.

Using the ladder and 4-prong rake (the girls call it the hand-tiller or the fruit-grabber depending on which use we were employing), we managed to get all of the succulent fruit off of that beautiful tree.

That night, I couldn’t sleep.  For the first time I watched all three “Lord of the Rings” extended editions back to back in the bed as I tried to sleep.  Baby was coming.

Early morning on the coldest day of our winter of 2009-2010, Jaquline Ellouise Tart was born.

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Jaquline and Grandma Joanne – Jaquline is less than an hour old.

Christina and Louis made us sweet, fresh orange juice for celebration drinks!  (And yes, Jaquline was born with a cord so long the midwife and her assistant measured it to confirm it was the longest they’d ever seen – and it was wrapped around her neck “like a winter scarf,” according to our midwife but was too long to pose a risk.)

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Jaquline and Lucas with leaves!

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Jaquline with Daddy at a football game!

Jaquline will be nine in a few days… and the story of the navel oranges picked the day before her birth is one of her favorites!   She also loves the part about how she chose to be born on the coldest day that hit our house that winter.

Thanks for reading!

Type at you next time…

~Nancy Tart

Yummy Harvest

Yummy harvest for us, fried treats for our doggies!

August 4, 2018

Yummy Harvest

Primrose (Christina’s 4-year-old Aussie mix) is waiting by the stove while we walk in and out.  Nothing is cooking there yet, but she knows this is harvest day, and she knows Rebeccah’s special treat is to fry up livers in butter.  Mom likes them, but it started as a treat for the doggies.

Funny how they know.   Sheba (our family’s 11-year-old Aussie mix) pretends she’s too old to move and half-wags her tail from her favorite spot in the house – curled up on top of the air vent in the den.  She strategically puts herself in the room where most people congregate, next to the shoe shelf so as they are leaving she can shoot them with sad eyes to see if she can guilt anyone into talking her outside.  Sheba perks up each time one of the kids comes in the back door, but since no one is carrying the big canning pot yet, she knows it’s still sleeping time.

In I come with the canning pot – Louis has decided to barbecue the chickens, but only three fit on the grill, so the fourth and all the trimmings are in that pot.  Usually, all the chickens are in the pot to be dissected, wrapped, and put away.   The gizzards and hearts are wrapped and frozen (I’ll fry them next time we have fried chicken).  Today’s harvest was tender young chickens and the preferred method of cooking is grilling or baking, whole.  So the fourth is wrapped and frozen.  This leaves the trimmed skins and livers.  The skins are saved for broth (I’ll add the bones and whatever trimmings from the birds being barbecued and simmer with some seasonings, this round should net about 2 to 3 quarts of “concentrated” broth.)

Rebeccah takes control of the livers.  Now Sheba and Prim are sitting by the stove, wagging their tails and almost begging.  They know that stuff is going in their bowl.  Livers don’t freeze well.  They are best fresh.  The only one in the household who likes liver is Mom (me), but I don’t like to eat a ton of them.  So I’ll take a few ounces and leave the rest for the pups.

Finally!  Rebeccah is done (it really only takes about three minutes, but looking at the dogs, you’d think they were waiting for years).  She rinses the pan in just enough water to make sure all the yummy goop is washed into the dog bowls and splits the contents of the pan between the two dogs.  They’ll get all the skins and other meat bits off the bones after I’ve boiled and strained the broth the next day too, but fried livers are their every-two-month treat, and they LOVE it.

Our theory is that Prim realizes the chickens are the liver treat source and therefore protects them jealously from any other animal – but she’s never hurt a chicken because she likes the finished product.

Yummy barbecue for us, yummy treat for our canine protectors.

Thanks for reading!

Type at you later…

~Nancy Tart

 

Fearfully and Wonderfully

I’m so amazed by how God loves us and in awe of His creation.

July 22, 2018

Fearfully and Wonderfully

Have you ever stopped to ponder (seriously think, dwell on thoughts) about creation?

I love to watch nature.  I love to watch our animals: fish in their tanks, guinea pigs in the run, chickens in the yard, dogs in the house.  I love to watch my plants grow.  I can’t wait to have roses again!  (Roses are my absolute favorite in the world.)   I enjoy the cycles of life that create our world and the natural beauty of it.

Take plants; they need special nutrients in the soil from decaying animals and micro or trace nutrients left from other plants to reach their best.   Animals eat plants.  Plants “eat” decaying animals.  We harvest food from both plants and animals.

The cycle of water amazes me.  Water is evaporated from the oceans and other waterways, stored in clouds, and poured out onto the land where it gathers in creeks, rivers, and underground aquifers.  The water underground rises (or we drill for it) and we have clean drinking water filtered by the air and rocks.

Each of these systems were spoken into being when God spoke creation into action.  Yet He chose to form each one of us by knitting us together in our mother’s womb.  Does that boggle your mind?  All of these awesome forces of nature spoken into existence yet He takes the time to craft each one of us.  He cares for each of us.

God set up our world to provide us with animals and plants for food, trees, rocks, sand, or thatch to make shelters, and a boundless supply of fresh drinking water.  (Even in the desert, cacti carry water, the ground holds water, and native peoples have amazing techniques for pulling water from the sand!)

Yet He fashioned us.  He molded Adam from dust and breathed life into him.  He knits us together in our mothers’ wombs.  He knows us before we are born.  He surrounds us with examples of His majesty in our natural world.  We have been fearfully and wonderfully made.  He loves us.

To think that Jesus enjoys it when I speak to Him totally blows my mind.  I am amazed by His love.  Thank you, God, for Your awesome love!

Thanks for reading!

Type at you next time…

~Nancy Tart

 

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