We recently reached a major homestead milestone. We raised, dispatched, processed, cooked, and finally ate our first turkey. Science was involved. Emotions were involved. The conclusion was unanimous. Commercial turkey has some explaining to do. Genetics are doing the heavy lifting And not in a good way. Commercial turkeys are selectively bred for rapid growth, extreme feed efficiency, and breast muscles that could probably bench-press a small car. Most reach market weight in 16 to 20 weeks. Flavor was not invited to that meeting. Heritage turkeys grow slowly, often taking 24 to 28 weeks or more to mature. That extra time allows muscle fibers to fully develop, increases myoglobin content, and produces meat with actual structure. You know, the kind that reminds you this used to be an animal. Speed produces size. Time produces flavor. Biology is very clear about this. Exercise changes meat Yes, even for turkeys! Commercial turkeys live largely sedentary lives. Less movement equals pale, soft muscle and meat that behaves like it is unsure why it exists. Heritage turkeys raised on pasture walk, run, flap, forage, and supervise you while you work. All of that movement increases muscle fiber density and strengthens connective tissue. The result is turkey with chew, flavor, and self-respect. Turns out cardio works. Diet is just chemistry with feelings Commercial turkeys eat a uniform feed designed for efficiency. Our turkey ate grass, bugs, seeds, grains, kitchen scraps, and things it absolutely should not have had access to. That dietary diversity alters fatty acid profiles and creates more complex flavor compounds. You can taste the difference. Also the turkey definitely tasted like it had opinions. Stress ruins everything Including dinner! Stress hormones like cortisol change muscle pH and interfere with proper postmortem muscle conversion. This leads to poor water retention, tougher texture, and off flavors. Commercial turkeys experience chronic stress from crowding, noise, artificial lighting, and transport. Our turkey lived a calm, low-stress life and was processed respectfully. The science is clear. Less stress equals better meat. This applies to turkeys and humans. Our first Homegrown Turkey... on a plate! Water weight is a lie Commercial turkeys often retain excess water due to rapid growth. That water cooks out, leaving meat that is somehow wet, dry, and disappointing all at once. Heritage turkey meat holds moisture naturally. Cook it properly and it stays juicy without being suspicious. The leftovers are still good the next day, which feels illegal but is actually just functional muscle tissue. Many variables, one verdict Flavor is the result of genetics, growth rate, movement, diet, stress, and processing all working together. When those factors align, turkey tastes like turkey used to taste before we got weird about it. Final scientific conclusion Eating our first homegrown heritage turkey confirmed what research and experience agree on. Commercial turkeys are optimized for efficiency. Heritage turkeys are optimized for flavor, structure, and behaving like actual turkeys. Science.

If you have ever stumbled outside in your pajamas at dawn to let the chickens out, coffee in hand and one eye barely open, you already know why we love our automatic coop doors. We currently have five of them from two different brands installed across our coops and grow-out pens here on the homestead. And honestly, we will never go back to manual doors again. The Beauty of Automation on the Homestead Automatic coop doors might seem like a fancy luxury, but they are really just good old-fashioned peace of mind. These doors open and close on a timer or a light sensor, so your flock’s routine stays consistent no matter what your day looks like. For us, it means we can start chores or sleep in a little without rushing to open the coop at sunrise. When the sun sets, the doors close automatically, keeping everyone safe and sound inside before the nighttime visitors start prowling. Predator Protection That Works While You Relax We have all had that moment of panic, lying in bed wondering, “Did I close the coop door?” With automatic doors, that worry disappears. They shut tight right on schedule, keeping out raccoons, opossums, snakes, and all the other sneaky night crawlers that like to test the locks. Some models even have a safety sensor so the door will not close on a chicken who is still halfway through. There is always that one hen who insists on being fashionably late to roost. Run-Chicken Door with Solar Panel attached Mornings Made Easier Let’s be honest, homesteading keeps us busy enough as it is. Between feeding, watering, cleaning, freeze-drying, and tending the garden, taking “open the coop” off the list feels like a small miracle. Our doors pop open at sunrise whether we are home or not. It is especially handy during Florida’s rainy season or those early chaotic mornings when we are already juggling a dozen things before breakfast. What We Have Learned After Using Five Doors We have tested two different brands, and each has its perks. Some offer more customization such as programmable open and close times, while others are simpler with built-in light sensors. The key is choosing one that fits your coop style and power setup, whether it is battery operated, plug-in, or solar powered. Here is what we have learned: Reliable brands matter. A well-built unit handles heat, humidity, and Florida’s sudden downpours like a champ. Routine maintenance is minimal. Just check the batteries and keep the tracks clear. You will wonder how you ever lived without them after the first week. MASTERFUN Solar Automated Chicken Door Here is a breakdown of what we have: 2 Turkey Doors from Run-Chicken - Price: $299 each when not on sale. 2 Regular Chicken Doors from Run-Chicken - Price: $ 149.90 each when not on sale. MASTERFUN Solar Powered Automatic Chicken Coop Door with 4 Mode LCD Display - Price: $69.99 RUN Chicken Pros and Cons: PROS: The door supports a light-sensor mode (opens in daylight, closes at dusk) out of the box. It also has programmable timer/manual/“app” functionality, giving you flexibility if you prefer a set schedule rather than purely sun-based. The body is aluminum, which gives it more durability compared to many cheaper plastic coop doors. It runs on 2 × AA batteries, claimed battery life up to a year (depending on usage) so no direct wiring needed. The door has anti-pinch/obstacle detection (so if a chicken is in the way it won’t snap shut without warning) which is important if you have large flocks or slower birds. They do come in Giant size for Turkeys. CONS: Because the door runs on batteries, you’ll want to maintain a schedule for battery replacement (e.g., once a year) or monitor the low-battery indicator. A failure at the wrong time could leave chickens locked out or predators entering. Check the battery monthly. You also basically have to disassemble a large part of the door to get to the Battery. If you have larger birds (roosters, heavy breeds) or want future expansion, ensure the opening size of the door suits your flock and build. App / Bluetooth functionality may be more limited than you expect and aren't really a remote control per say but more a scheduling tool for when the door should open. While the cost is reasonable for a quality build, if you only have a few birds or a small coop, you may ask whether a simpler (and cheaper) door meets your needs. There are basic auto-coop doors or timer doors at lower cost. The Solar panels are an extra cost. MASTERFUN Pros and Cons: PROS: Bigger than many automatic doors on the market, which typically range around 9" × 10" or smaller. This one is 11"x 9.5". Easier for larger hens, small ducks, or rabbits to pass through without hesitation or crowding. Excellent redundancy for homestead use. Solar charging reduces the need to replace or recharge batteries manually. The USB-C option is handy if you need quick power top-ups on cloudy days or during long stretches of poor weather. The built-in 2000 mAh battery ensures continued operation during outages or at night, preventing lockout risk. “Timed + Light” combo modes are ideal in regions like Florida where sunrise and sunset shift noticeably across seasons. Lets you fine-tune routines without resetting settings daily. Aluminum alloy body offers good resistance against rust, heat, and moisture... important in Florida’s humid climate. Prevents injury by detecting obstruction and reversing direction automatically. Unique feature not found on many competitors. The alarm can deter raccoons, opossums, or other nighttime visitors. The “prompt notification” feature (if supported via app or sound) adds extra peace of mind for remote monitoring. CONS: You may have limited customer service or warranty support compared to RUN-CHICKEN’s established service. More features = more parts that could glitch over time if not quality-tested. Depending on how it’s tuned, the “forced-entry” alarm might trigger falsely from strong winds or debris. You’ll need to check for dust and dirt buildup on the tracks to keep the anti-pinch sensor reliable. A Homestead Luxury That Pays for Itself They cost more up front than a simple latch door, but the peace of mind and extra sleep are priceless. For us, it is one of those “work smarter, not harder” tools that keeps the homestead running smoothly and the chickens can handle their door situation without us micromanaging every sunrise and sunset. Final Thoughts If we had to do it all over again, we would go with the MASTERFUN doors, not just because of the HUGE price point difference but also because they were easy to install. Automatic coop doors have become one of our favorite modern homestead upgrades. Between the time saved, the extra safety, and the consistent routine for our flock, it is worth every penny. If you are still debating whether to get one, take it from us: do it. Your future, better-rested self will thank you.

If you’ve ever wished your garden could grow candy, the Jamaican Cherry ( Muntingia calabura ) is as close as it gets. Around here, it’s our all-time favorite plant. Why? Because those tiny red berries taste exactly like cotton candy. Not “kinda like cotton candy if you squint.” No, they taste like the state fair packed itself into a bite-sized fruit. Every time we walk past our tree, we snack like kids at a carnival. Meet the Jamaican Cherry This plant has more nicknames than a mischievous cousin: Jamaican Cherry, Panama Berry, Cotton Candy Berry,Strawberry Tree and thats just the ones we know about! Native to Central and South America, it’s a fast grower that can hit 20 to 30 feet tall before you can say “who’s got the ladder.” It blooms almost year-round, covering itself with cute little white flowers that quickly become bright red berries. And the flavor? Pure cotton candy bliss. One bite and you’ll swear your garden learned how to run a sugar factory. Jamaican Cherries Planting Your Candy Factory The good news is that Jamaican Cherry trees are easy to grow if you live somewhere warm like Florida. Here’s how to get yours started: Pick the right spot: Sunshine makes this tree happy, so plant it where it will get full sun. Think “sunbathing on the beach” level. Soil preferences : It’s not fussy. Give it well-drained soil and it will reward you. If your yard holds water like a kiddie pool, add compost and sand to help. Planting basics: Dig a hole twice as wide as the pot, set your tree in, backfill, and water like you mean it. Watering: Once established, the tree is drought-tolerant, but it will make more berries if you give it regular drinks. Bonus Tip: Plant right before the start of the rainy season and you won't have to water it daily to help it establish itself! Fertilizer: A balanced organic fertilizer in spring and summer keeps it blooming and fruiting like crazy. Pruning: Unless you want a 30-foot tower of cotton candy berries, give it a haircut now and then. Light pruning makes it bushier, which means even more fruit. Winter Survival Tips for Zone 9a and 9b Here’s the tricky part. Jamaican Cherry loves warmth, but winter sometimes sneaks in with frosty mornings. Protecting your tree is key if you live in Zone 9a or 9b. Young trees : Wrap them up in frost cloth or even an old sheet when temps hit the 30s. Bonus points if you sneak Christmas lights underneath for extra warmth. Mulch : Pile it thick around the base to keep the roots cozy. Containers : If you’re nervous, grow it in a giant pot. That way you can roll it into the garage or greenhouse when things get chilly. Older trees : Big ones can usually handle a light frost, but you may lose some top growth. Just prune the damage off in spring and watch it bounce back. How to grow a Jamaican Cherry Tree Why We’re Obsessed Of all the plants on our homestead, Jamaican Cherry is the one that brings the most joy. It’s fast, fun, and ridiculously tasty. Who wouldn’t want a tree that hands out cotton candy on demand? Every time we pick a handful of those sweet little berries, we’re reminded that gardening isn’t just about work. It’s about having fun, trying new things, and sometimes feeling like a kid again. Final Thoughts If you’re in Zone 9a or 9b and want something magical for your garden, plant a Muntingia calabura. Protect it in the winter, show it a little love, and it will shower you with berries that taste like a carnival treat. Happy planting, friends. May your garden be sweet, silly, and just a little bit sugary :)

Well y’all, we made it. The air isn’t quite  so heavy, the mosquitoes aren’t trying to carry us away (as much), and when you step outside in the morning, you can almost  smell fall in the breeze. While the rest of the country is pulling up the last of their summer gardens and settling in for frost, here in Florida Zone 9a/9b we’re just getting started. That’s right... it’s planting season, baby! Why Fall and Winter Are Florida’s Sweet Spot Summer in Florida is like one big sweaty dare. You can  grow a few things (hello, okra, corn and sweet potatoes), but let’s be honest, most crops just tap out in the heat. Fall and winter though? That’s our time to shine. Cooler days mean we can finally grow things without them instantly wilting into a sad salad. The soil cools down, the bugs chill out a little, and suddenly the garden feels alive again. It’s like the whole homestead breathes a sigh of relief right along with us. Things are sprouting What’s Going in the Ground? If you’re itching to dig, here’s what we’re planting right now: Leafy Greens Galore : Lettuce, kale, spinach, arugula, basically all the salad bowl staples we’ve been craving. Brassica Brigade : Broccoli, cauliflower, Brussels sprouts, and cabbage. Big, hearty crops that actually like  our cooler days. Root Veggie Magic : Carrots, beets, radishes, onions, and turnips. Perfect for soups, roasts, and snacking straight out of the dirt (no judgment here). Herb Heaven : Cilantro, parsley, dill, and chives. Fresh herbs make everything better, and fall is the perfect time to grow them. Fun Extras : Snap peas, English peas, and strawberries (yes, strawberries in Florida, get ‘em going now for sweet spring treats). Garden Glow-Up Prep Before you toss seeds like confetti, give your soil some love. A good layer of compost or manure works wonders, and pulling out weeds now will save you headaches later. Mulch is your friend, it helps keep the soil cozy and your plants happy as the weather flips back and forth. Pro tip: If you’re doing root crops like carrots or beets, make sure your soil is loose and fluffy. Nobody wants stubby carrots that look like they spent summer on the couch. (Take that from my own experience, I've pulled up a harvest full of cigarette lighter sized Carrots last year!) Seed Collection The Homestead Vibe There’s just something about fall on the homestead. The barn feels calmer, the garden feels more hopeful, and the critters seem to know the season’s changing too. For us here in Florida, fall isn’t the end of gardening, it’s the beginning of our best growing months. So sharpen those hoes, dust off the seed packets, and let’s make some garden magic. This is the season where Florida homesteads thrive, and I don’t know about you, but I’m ready to get dirt under my nails again without melting and getting eaten alive out there! Happy planting, friends. Let’s grow something beautiful.

This season, our Passiflora edulis vine has officially entered its diva era. It’s climbing like it’s auditioning for Cirque du Soleil and dropping fruit like confetti—sweet, tart, and gloriously wrinkled (which, fun fact, means it’s ripe and ready). We planted this vine for a little tropical flair and pollinator love. Three years later, we've got a fruit factory demanding its own zip code. And honestly, we’re not mad about it. What to Do When You’re Drowning in Passionfruit? Make Jam! Here’s our go-to-not-so-small-batch passionfruit jam recipe. It’s perfect for toast, yogurt, thumbprint cookies, or gifting with a cheeky label like “Wrinkled but Delicious.” Ingredients: 8 cups passionfruit pulp (seeds and all) 7 cups sugar (adjust to taste) 1 package of pectin or 1.75 oz (You can also boil the peels as they are high in pectin, but I didn't want to mess around with that!) 1 Tbsp of lemon juice (for brightness and a natural pectin boost) Optional: 1 tsp vanilla or a knob of butter to reduce foam Instructions: Scoop pulp from ripe passionfruit (wrinkled skin = flavor bomb) and put it in a stainless steel pot. (I added some mango I had left in my fridge to this as well because it was the perfect place to be, LOL.) Add the pectin package to the sugar and mix it up. This way, there will be no lumps. Pour the sugar and pectin mix, as well as the lemon juice, into the pot with the passionfruit. Bring to a rolling boil (meaning it should boil in a state where even stirring it doesn't make it stop bubbling). Let it boil like that for about 2-3 minutes. Pour into sterilized jars, seal, and process in a water bath for 10 minutes for shelf-stable magic. Medicinal Mojo: Passionfruit Isn’t Just a Pretty Face Beyond its flavor fireworks, Passiflora edulis packs some serious wellness perks: Passionfruit Immune Boosting : Rich in vitamin C to help fight off seasonal sniffles. Gut-Friendly : High in fiber, keeping your digestion smooth and your microbiome happy. Heart Helper : Contains potassium and magnesium to support healthy blood pressure and circulation. Mood & Sleep Support : Natural alkaloids act as gentle sedatives, great for winding down after a long day of wrangling livestock or fermenting chaos. Skin & Eye Glow-Up : Loaded with vitamin A and beta-carotene for vision and that sun-kissed homesteader glow. Basically, this vine is doing the most, and we’re here for it. You can see our Passionfruit Monster plant here! Bonus Perks: Pollinator Magnet + Jungle Vibes The flowers? Absolute stunners. Intricate, alien-looking, and buzzing with bees. They’re not just pretty; they’re functional, drawing in pollinators and adding biodiversity to the homestead. This is likely also the reason why it exploded with so much fruit this year! One of our Passionfruit Flowers (Passiflora edulis variety) Creative Ways to Use Passionfruit If your vine’s giving you more fruit than you know what to do with, lean in. Here are some creative ideas: 1. Passionfruit Sorbet A refreshing treat for hot days. Blend passionfruit pulp with sugar and a splash of lemon juice. Freeze until solid for a delicious sorbet. 2. Passionfruit Salad Dressing Mix passionfruit pulp with olive oil, vinegar, and a touch of honey for a vibrant salad dressing. 3. Passionfruit Smoothie Combine passionfruit pulp with yogurt, banana, and a splash of coconut milk for a tropical smoothie. 4. Passionfruit Cocktails Add passionfruit pulp to cocktails for a fruity twist. It pairs well with rum or vodka. 5. Passionfruit Muffins Incorporate passionfruit pulp into muffin batter for a unique flavor. Final Thoughts If your vine’s giving you more fruit than you know what to do with, lean in. Make jam. Freeze pulp. Share with neighbors. And maybe... just maybe... start dreaming up a “Passionfruit & Chill” herbal tea blend for the shop. Passionfruit Jam in Yogurt Got a favorite way to use passionfruit? Drop it in the comments! We'd love to find new Passionfruit recipes!

Woke up this morning after sleeping in full zero-gravity astronaut mode (gotta love adjustable beds!) because I pulled a chest muscle yesterday… courtesy of Chris deciding to pick me up mid-shenanigans like we were auditioning for a rom-com stunt double reel! Managed to roll out of bed like a log with dignity (ish) to let the birds out... only to find my two turkey hen besties locked in a dramatic squabble that felt very personal. Feathers were puffed. Side-eyes were exchanged. I was not emotionally prepared. Finally back inside for coffee, opened the fridge, and was immediately stared down by 1.5 gallons of goat milk (that a dear friend gifted us) like: “You forgot about me, didn’t you?” So yeah. Cheese day. Because today, I’m a homesteader, a referee, and a dairy technician! What Is Farmer’s Cheese? Farmer’s cheese is the low-maintenance cousin of fancy, aged varieties. It’s soft, spreadable, and surprisingly versatile. No need for special cultures, aging rooms, or mystical cheese rituals. Just fresh milk, acid, and the will to stir. What You’ll Need (and keep in mind that there are many different recipes, but this is how we do it): 1 gallon fresh goat milk 1/2 cup apple cider vinegar (we prefer the taste of the ACV vs. anything else) Salt to taste Optional additions: herbs, garlic, pepper flakes, or anything your cheese-loving heart desires A colander Cheese Cloth A stainless steel pot (NOTE: Stainless steel is largely inert, meaning it doesn't react with the milk or other ingredients. This is critical for preserving the natural flavor, color, and characteristics of the cheese. Other reactive metals, like aluminum or unlined copper, can interact with the acidity in the cheese, leading to undesirable metallic tastes or discoloration.) A container to strain your whey into if you want to save it. We save it and give it to our Chicken and Turkey flocks the following day. They LOVE it! The Method to the Madness Warm the Milk up slowly: Pour your goat milk into a stainless steel pot and heat gently to about 195°F. No boiling! Think spa day, not volcano. Stir... a LOT! Introduce the Apple Cider Vinegar: Once the milk’s warm and you reached 195F, turn off the heat and slowly stir in your vinegar. Curds will begin to separate from the whey. It’s like a middle school breakup, but more nutritious. Let It Rest: Cover the pot and let it sit for 10–15 minutes. Use this time to thank your goats, or your friend or practice your dramatic cheese-naming voice. Strain the Curds: Line a colander with cheesecloth or a clean flour sack towel. Pour the mixture in and let it drain. For a firmer cheese, press it a bit. For a fluffier finish, let gravity do the work. I let mine sit for about 25-30 minutes and add some whey back in if I feel it's not the right consistency. Season and Store: Stir in salt and any extras, then refrigerate your creation. It’s ready to spread, crumble, or inhale directly from the container (we won’t judge). Bonus Tips Use leftover whey to soak chicken feed, nourish plants, or add a tangy twist to smoothies if you’re brave. Flour sack towels are reusable and work beautifully in place of cheesecloth. More Apple Cider Vinegar equals more tang. More draining time equals firmer texture. Experiment and let your taste buds decide. I put my last batch in a blender so that I would get a creamy texture for crackers and Lasagna, it turned out marvelous! Final Thoughts Farmer’s cheese is one of those homestead wins that feels like a small miracle. It’s simple, satisfying, and just rustic enough to feel like a kitchen triumph.

Let’s be honest... today’s world feels a little bonkers! Between rising prices, constant noise, and mystery ingredients in store-bought food, more folks are craving a lifestyle that’s slower, more grounded, and built on their own terms . That’s where self-sustainability steps in. It’s not about living in a hut with no Wi-Fi (unless that’s your jam). It’s about taking practical steps toward providing for yourself, reducing reliance on unstable systems, and aligning daily life with your values. What Even Is Self-Sustainability? Self-sustainability means meeting your basic needs, like food, water, and energy, without leaning heavily on external systems. It’s independence, but with compost and chickens. This could mean: Growing your own produce Preserving food for the off-season Using renewable energy Raising animals or insects (hey there, Luna Roaches!) Finding creative ways to reuse, trade, and simplify Whether you’re tending a tiny windowsill garden or building a fully functioning homestead, it all counts. How to Start (Without Getting Overwhelmed) Make a Checklist Here’s how to begin without burning out: Start Small:  A pot of herbs. A compost bucket. A solar light. Every change matters. Grow Something You’ll Actually Eat:  Tomatoes, salad greens, or fresh herbs = immediate gratification. Preserve the Bounty:  When the garden over-delivers, learn to can, dehydrate, or ferment. Cut Down Waste:  Compost scraps, reduce plastic, and use cloth instead of paper where you can. Use Less Energy:  Efficient appliances, turning off lights, and adding solar when possible all help. The journey isn’t about perfection; it’s about progress. How Much Space Do You Need? You can Homestead anywhere Space What You Can Do Windowsill/Apartment Grow herbs, start compost, sprout seeds Suburban Lot Veggie beds, fruit trees, small livestock like chickens 1–5 Acres Large gardens, livestock, bees, rainwater, renewable energy Our own place started small and grew with us... your setup can evolve too. The key? Make the most of what you’ve got. Water Wisdom: Keep It Flowing Sustainability and water go hand-in-hand: Catch Rainwater:  A simple barrel can water your whole garden. Reuse Gray Water:  Use sink or tub water (safely!) to irrigate. Plant Native or Drought-Resistant Crops:  Save on watering. Drip Irrigation:  Precision hydration that your plants and water bill will love. Power to the People (That’s You!) Solar Power Here’s how to keep the lights on, sustainably: Solar Panels:  Start small and scale as you go. Wind Power:  A mini turbine can supplement your needs. Biomass Heating:  Wood stoves and burners using scrap can be game changers. Smart Habits:  Unplug, switch off, and use efficient gear. Find Your People Going it alone gets lonely. Thankfully, self-sustainability and community go together like fresh eggs and sourdough: Join a Co-op:  Share seeds, knowledge, and bulk buys. Barter with Neighbors:  Trade zucchini for soap or eggs for jam. Share Skills:  Everyone has something to teach ...and learn! Volunteer Locally:  Gardens, food pantries, and ag events need hands! Real Talk: Peaceful Beekeeping & Golden Rewards On our homestead, we have two Flow Hives, and the experience has been nothing short of magical. Our very first harvest gave us over 40 pounds of honey: without smoke, stress, or a single grumpy bee. Here’s what we love: It’s peaceful...for us and  the bees. The viewing windows let us monitor activity without opening the hive. Harvesting is as simple as turning a key and watching the honey flow. The important part is to still perform regular inspections. Flow Hives aren’t a "set-it-and-forget-it tool" they’re part of a broader care routine. Checking brood health, watching for mites, and keeping the colony happy is still essential. Thanks to this system though, our beekeeping now feels like a meditative ritual, one that fits right into our values of mindful, low-intervention care. Embracing the Journey Homesteading Self-sustainability is more than a checklist. It’s a lifestyle built on resilience, joy, trial and error, and a lot of dirt under your fingernails. Some days you’re sipping homegrown herbal tea on your porch. Other days, the Livestock escapes and eats your newly planted carrots. It’s all part of the adventure. And trust us - it’s worth it!

Staying ahead of hive beetles and Varroa mites isn’t optional. . it ’s essential! Beekeeping in Florida is a little like gardening in the jungle. Everything grows fast, the weather changes on a dime, and if you blink, something invasive has already moved in and made itself at home. That includes pests like small hive beetles and Varroa mites, two of the biggest threats to healthy hives in our Sunshine State. If you’re keeping bees here (or thinking about it), hive maintenance isn’t just a seasonal chore, it’s a survival strategy. Why Florida Hives Are Especially Vulnerable Florida’s warm, humid climate is paradise for bees but it’s also ideal for pests. Unlike colder regions where winter naturally knocks back parasite populations, Florida’s year-round warmth means pests can thrive nonstop. That means beekeepers have to be more vigilant, more often. Let’s break down the two biggest troublemakers: 1. Small Hive Beetles: The Uninvited Guests Small hive beetles (SHBs) are opportunistic invaders that love weak or overcrowded colonies. Once inside, they lay eggs in the comb, and their larvae tunnel through honey, pollen, and brood, leaving behind a fermented, slimy mess that can collapse a hive. Signs of SHB trouble: Slimy, discolored comb Fermented or sour-smelling honey Beetles scurrying when you open the hive How to fight back: Keep hives strong and well-ventilated Avoid excess space in the hive (SHBs love unused frames) Use beetle traps or oil trays Regularly inspect and clean bottom boards Bee Hive with Oil Beetle Trap 2. Varroa Mites: The Silent Saboteurs Varroa destructor mites are tiny, reddish-brown parasites that attach to bees and feed on their fat bodies. If left unchecked, they weaken individual bees, spread viruses, and can decimate entire colonies. Why they’re dangerous: Varroa mites don’t just harm bees directly, they open the door to viral infections, deformities, and colony collapse. And because they reproduce inside brood cells, they’re hard to spot until the damage is done. How to manage them: Monitor mite levels regularly (sugar shake or alcohol wash) Use integrated pest management (IPM) strategies (more on that in a future blog) Rotate treatments to prevent resistance (formic acid, oxalic acid, thymol, etc.) Breed or source queens from mite-resistant stock when possible Varroa Mite Strip Hive Maintenance = Hive Resilience Routine hive checks aren’t just about harvesting honey, they’re about reading the health of your colony. In Florida, that means checking for: Pest pressure Queen performance Brood pattern Hive ventilation and space usage Signs of stress or disease A strong, well-maintained hive is your best defense against pests. It’s also the foundation for a productive, sustainable apiary. Italian Honey Bees Final Thoughts from the Homestead Beekeeping in Florida is a dance with nature and sometimes, with nature’s less charming side. But with regular maintenance, a sharp eye, and a little grit, you can keep your hives thriving and your bees buzzing. Because when we care for our bees, we’re not just protecting honey we’re protecting pollination, biodiversity, and the heartbeat of our homestead.

Scroll through any homestead Instagram and you’ll see golden-hour goat kisses, fresh eggs in vintage baskets, and garden rows as neat as spreadsheets. But here? At On Our Own Homestead , we don't always have time to curate chaos. Because homesteading isn’t always pretty. It’s cracked eggs, surprise turkey fly-bys, and the occasional chicken brawl so dramatic it could earn a Daytime Emmy. It’s losing favorite animals. It’s making hard decisions with love and grit. And sometimes, it’s recognizing that farm-to-table isn’t just a charming phrase - it’s a reality that includes the respectful death of animals we’ve raised, cared for, and appreciate deeply for the nourishment they provide! Please know this blog includes Graphic images of the process so please know that if you can not handle animal processing details, this may not be the blog for you. Learning By Doing: Our Morning at Sweet Baby Farms This morning, we had the chance to attend a hands-on quail processing class at Sweet Baby Farm , right here in Flagler Estates and it was an unforgettable experience. Jamie at Sweet Baby Farm poured her heart and knowledge into this class, walking us through each step with kindness, transparency, and the kind of real-life wisdom that only comes from doing this work day in and day out. We got to roll up our sleeves, ask questions, and get a deeper understanding of what it means to process animals with respect and care. It wasn’t just a demo, it was an invitation to understand every step of what it means to harvest respectfully, from raising Quail, dispatching to packaging. Getting hands-on experience gave us so much insight into the importance of humane technique and calm energy So much gratitude to Sweet Baby Farm for welcoming us into their space and sharing their expertise. This kind of community education is what makes local farming strong, connected, and sustainable. Quail The Emotional Weight of the Work One of the biggest mental blocks for new homesteaders, ourselves included, is the act of taking a life. It’s heavy. It’s humbling. And it doesn’t get easier just because you’ve done it before. That hesitation, that moment of emotional pause before dispatching an animal... that’s human. It’s what keeps the process grounded in respect. But for those of us committed to raising our own food, that moment is also part of the transformation: from consumer to caretaker, from passive to present. It ’s hard because it should be. And when done with reverence, it's worth it. The Respectful Process: Harvesting Quail Quail are a great introduction to backyard meat birds.. small, manageable, and relatively low-drama. But harvesting any animal is emotional, and should be done with intention and respect. Backyard Quail Processing Steps (for Table or Freezer) ⚠️ Note : Always check your local laws and regulations before processing animals on your property. Prepare Your Station Clean surface (table or cutting board) Sharp shears, knife, or scissors Gloves (if you want them), bowl for feathers, waste disposal Ice water or fridge-ready container for meat A bucket for the feathers Stunning and Dispatch Choose a humane, quick method to minimize stress. Two common options: Cervical dislocation (breaking the neck swiftly and cleanly) Scissors method: Hold the quail securely and use sharp scissors to sever the head quickly and cleanly at the neck. It’s fast, effective, and approachable for beginners and it is how we learned today. This is also the method we watched being demoed at the Homestead Convention in June. Quail Dispatching ⚠️ Note : Stay calm and focused, your energy sets the tone. Scald and Pluck (optional) Quail feathers come off easily without scalding, but a quick dip in warm water (not boiling) helps. Or skip this and skin the bird entirely, it’s faster and less messy. This is what we did today. Removing Feathers & Skin Evisceration Cut along the backside, on each side of the spine remove entrails carefully. Save liver and heart if desired (they’re nutrient-packed treasures). Rinse thoroughly with clean water. Processed Quail Cooling and Rest Place in ice water or fridge for 12–24 hours to allow the meat to rest and tenderize. Then freeze, cook, or cure to your liking. Quail in Ice Bath Resting Closing Thoughts: Grit, Grace, and Gratitude This life isn’t curated. ...it ’s cultivated. Every hard choice, every peaceful sunset after barnyard bedlam, every messy moment, it all adds up to something real. Homesteading is heartwork. It’s muddy boots with meaning. And in the end, when you sit down to a meal that your land, animals, and soul all contributed to, that’s not just nourishment. That’s legacy! Chris and I will 100% be adding Quail to our Homestead as an additional meat source along with Rabbits next year and we're already looking to get the structures in place.

If there’s one thing homesteading teaches you, it’s that nature doesn’t always care about your plans...or your calendar. Case in point: our turkeys. This year, our hens decided that personal space was overrated and that one communal nest was clearly the superior option. Never mind the multiple cozy, private nesting spots we thoughtfully provided. Nope. They all piled into one spot like it was a Black Friday sale on straw and eggs. At first, it was kind of sweet. A little chaotic, sure, but sweet. Then we realized what we were actually dealing with: a staggered hatch. What’s a Staggered Hatch? It’s when eggs are laid and incubated at different times, meaning they hatch… you guessed it… at different times. Instead of one tidy hatch day, we’re now looking at a rolling schedule of fluffy arrivals over the course of several days (or more in our case). It’s like a turkey baby shower that never ends. The Plot Twist: Hen Quits Midway Just when we thought we had a rhythm going, one of our broody hens who had been faithfully sitting for weeks, stood up, fluffed her feathers, and walked away like she was clocking out of a shift she never signed up for. No warning. No two-week notice. Just… done. And there we were, staring at 14 perfectly good eggs still tucked in the nest, halfway through incubation. Cue the scramble! We had to act fast to keep those eggs warm and viable. Between setting up a backup incubator, candling eggs and whispering sweet nothings to the remaining eggs (okay, that part might’ve been just me), we’re doing everything we can to give those late bloomers a shot. The Challenges (Because of Course There Are Some) Eggs getting jostled : With multiple hens coming and going, some eggs get rolled around like they’re in a bumper car arena. Temperature inconsistency : Not all hens are equally committed. Some sit diligently. Others? Let’s just say they’re more “part-time broody.” Chick safety : Once the first poults hatch, they’re up and moving while the rest of the eggs still need warmth and protection. It’s a logistical puzzle with feathers. How We’re Handling It OR How we SHOULD have handled that! We’ve had to get creative (read: mildly panicked but resourceful). Here’s what’s working for us so far: Marking eggs  with dates so we can track who’s due when (We totally failed on this) Rotating hens  if one seems to be slacking on her shift (Yep, we totally failed on this too!) Brooder on standby  for early hatchlings who need a safe, warm space while their siblings finish baking (Nailed it) Deep breaths  and a lot of coffee (We're total winner on this point) A basket of Turkey Poults Lessons from the Nest This isn’t how we planned it, but that’s kind of the point, isn’t it? Homesteading isn’t about control. It’s about adapting, observing, and sometimes laughing through the chaos. Our turkeys reminded us that community can be messy, unpredictable, and still wildly effective (and adorable). So here we are, on turkey time, waiting for the next round of tiny peeps to break through the shell. And honestly? It's chaotic but an utter stream of adorable little Turkey Floof Balls! PS: Make sure one of the eggs isn't super old and explodes out of nowhere at 10pm at night in the Incubator. It the most FOUL scent on the planet... just saying!

Spoiler: Yes, and they’re pickier than you think. When you think of animals with refined taste, chickens probably aren’t the first to come to mind. After all, they peck at bugs, scratch through dirt, and occasionally try to eat things that are very much not food (Chickens are Styrofoam addicts!). But don’t let their barnyard behavior fool you! Chickens actually have a surprisingly sophisticated sense of taste. The Science: Yes, Chickens Have Taste Buds Chickens have around 240 to 360 taste buds, depending on the breed and age. That’s significantly fewer than humans (we have about 8,000), but it’s still enough to give them a sense of what’s tasty and what’s not. Chickens enjoy fruit Unlike humans, whose taste buds are mostly concentrated on the tongue, chickens have theirs located in clusters on the roof and floor of the mouth, as well as the back of the throat. So while they don’t have the same tongue-based tasting experience we do, they’re still sampling every bite. What Can Chickens Taste? Chickens can detect the five basic tastes: Sweet: They tend to like it. Chickens will often go for fruits and grains first. Sour: They’re sensitive to it and may avoid overly acidic foods. Salty: Chickens can detect salt, but too much is harmful, so moderation is key. Bitter: They’re especially sensitive to bitter flavors, which is nature’s way of helping them avoid toxic plants. Umami: The savory taste found in protein-rich foods. Bugs, meat scraps, and high-protein feeds are all fair game. What About Spicy Foods? Here’s where it gets interesting: chickens can’t taste capsaicin... the compound that makes chili peppers spicy. That burning sensation we feel when eating hot sauce? Chickens are blissfully immune. Chickens can't taste Capsaicin This means you can feed them hot peppers without causing discomfort. In fact, many chicken keepers add crushed red pepper flakes to feed as a natural deterrent for pests (like rodents) who can taste the heat. Chickens, meanwhile, just enjoy the snack like it’s no big deal. So yes, your flock can handle the heat. Literally! Taste + Smell = Chicken Preferences While chickens don’t have a strong sense of smell compared to mammals, they do use their olfactory system in combination with taste to decide what to eat. They’re also highly visual eaters... color, shape, and movement all influence their food choices. If you’ve ever seen a chicken chase a grape like it’s a bug, you know what I mean. Do Chickens Have Favorite Foods? Absolutely. Chickens can learn and remember food preferences. They’ll often show excitement when offered treats they enjoy like watermelon, mealworms, or cracked corn. They may even turn their beaks up at foods they’ve had a bad experience with. On our Homestead, the big hit are Collard Greens! Our Chickens will go absolutely Bananas for Collard Greens! A varied Diet is important Evolutionary Bonus: Taste as a Survival Tool Chickens’ taste buds may be fewer in number, but they’re strategically tuned for survival. Their sensitivity to bitterness helps them avoid toxic plants, while their preference for protein and carbs ensures they seek out energy-rich foods. It’s not just about flavor, it’s about instinct. So… Should You Worry About What Your Chickens Like? If you’re a backyard chicken keeper or homesteader, the answer is yes, but not in a gourmet way. Offering a varied diet that includes grains, greens, fruits, and protein sources not only keeps your flock healthy, it keeps them engaged. Chickens get bored too, and food variety is a great way to enrich their environment. Final Peck of Wisdom Chickens may not be food critics, but they’re far from flavor-blind. Their taste buds, while modest in number, play a big role in how they interact with the world ... and with you. So next time you toss a treat into the run, know that your birds are doing more than just gobbling. They’re tasting, evaluating, and maybe even judging you a little. And if you see them pecking at a jalapeño like it’s candy? Don’t worry... they’re just built different! ;)

For the last thirty years, I have had two jobs. I lived in spreadsheets, reports, and systems, and in most recent years as a Process Operations Analyst in tech, delivered insights, solved problems, designed trainings and built structure out of chaos. If you had asked me what my five-year plan was? Easy. More data, more dashboards, maybe making actual use of the stand up feature of my desk and fewer surprise Zoom calls. My career had been a steady climb, always finding new challenges and learning opportunities within those familiar walls. I never really felt the "itch" to job-hop; if anything, I enjoyed the deep dive into different roles, expanding my skill set without leaving the nest. But the universe, or more specifically, AI, had other plans. Turns out, when algorithms can mimic your deliverables faster, your job security becomes… theoretical. After nearly two decades, my job, a role I was good at and truly enjoyed, is being... optimized. In plain English, artificial intelligence is now doing a significant chunk of what I used to do. And while there's a part of me that wants to lament the march of progress and shake my fist at the robots, there's a bigger, surprisingly optimistic part that's looking out at our flourishing homestead and thinking, "Okay, Universe, I hear you. New chapter, indeed." The shift Ctrl + Shift +... Compost? Losing a job isn’t just about income... it’s about identity. I grieved my role like an old friend. The rhythm of reporting, the satisfaction of solving something invisible to most, the way my brain lit up when the patterns clicked into place. And while I was still processing all that, I found myself elbow-deep in compost, wrangling poultry, and Googling “how much ginger is too much ginger to plant?” That’s the thing about sudden change: it pushes you out of the analytical and into the elemental. You start chasing sunlight instead of KPIs. You measure progress in seeds sprouting and bees returning to the hive, not in quarterly OKRs. And surprisingly? It's healing! What the Garden Taught Me That the Corporate World Never Did Homesteading isn’t glamorous. There’s sweat. There’s dirt. There are garden fails (and feral garden wins). In the corporate world, you often work on projects where the impact feels distant, or a "win" is an abstract metric. Out here? It's tangible. You put a tiny seed in the ground, nurture it, and bam! A tomato appears. Or, in our latest adventure, we welcomed our first Flow Hive of bees a while back, and let me tell you, the payoff has been incredible. We harvested over 40 pounds of golden, delicious honey from that single hive! It's an immediate, undeniable reward for the effort. This direct correlation of effort to outcome is grounding and motivating, a stark contrast to the often abstract results of a quarterly report. So here is what I am learning: You can’t rush growth.  Not in gardens. Not in chickens. Not in yourself. Feedback is immediate and honest.  Especially when the critters escape. Systems still matter, but so does intuition.  Knowing when to water is just as important as knowing how much  to water. There’s dignity in starting over.  Even if you're barefoot and yelling at a squirrel. Build a system There’s no tidy bow at the end of this transition which comes to its completion at the end of next month. I won’t have a neat job title anymore. What I do have is purpose, blistered hands, and a pantry that smells like fermented dough and resilience. Losing my job won’t erase my skills. I'll still analyze, I just use those instincts for crop rotations and shipping policies now. I'll still communicate, I just do it with warmth, wit, and a lot of references to bugs. And I'll still build systems... just the kind that keep a homestead humming. Adaptability is Your Superpower One day the weather is perfect, the next it's a torrential downpour. A new pest decides your favorite crop is its new home (I just discovered Aphids on my Everglade tomatoes this morning!). Things rarely go exactly to plan on the homestead. You learn to pivot, problem-solve on the fly, and find creative solutions. This skill set, honed by rogue squirrels and unexpected frost, heat waves or drought is proving surprisingly valuable as you learn to be as adaptable as a chameleon on a plaid blanket. Progression If You’re Starting Over Too If you're staring down a layoff, or wondering how the thing you thought you'd do forever suddenly has an expiration date, let me say this: It’s okay to mourn. It’s okay to be mad. And it’s more than okay to be messy as you figure it out. But don’t underestimate the power of starting over in a space that lets you grow into a version of yourself you didn’t even know was waiting. One that isn’t defined by titles or timelines, but by tomatoes, turkeys, and the tenacity to keep planting even when the forecast looks rough. I’m not just rebooting: I’m rooting! And honestly? That feels like the promotion of a lifetime. With muck boots and a hopeful heart, Mel