Ella kindled this morning. She had seven, but one bled out from not getting the umbilical cord nipped right. That one was white. All of the others look broken! Zander, the sire, is my only broken New Zealand rabbit. Now we wait to see whether they will be broken red or broken blacks. With the genetic combinations there I could end up with a lot of things.
Ella is a black, but her mother Ruby is a red and her father Starbuck is a white. From what I understand for Ella to be black, it means that Starbuck carries black, but it is masked by the albinism gene. Ruby has one black in her line 3 generations back and the rest are reds. So Ella can carry a gene for black, red, and the albinism gene.
Zander is a broken black but his dam is a broken red and his sire is a white, which means he carries the genes for red and for broken from his mother. His father must also be black masked by the ablinism gene or he wouldn’t be a broken black.
So if you get a kit with the 2 albinism genes then it’ll be white as that dominates and that must be what happens with the dead ones. If I were to get a black kit out of this pairing then I would know that Hercules, Zander’s sire, had black under his masking albinism gene. If I were to get a solid red, I’d know he had red under it. If I were to get chestnut then I’d know he was agouti. I think. Rabbit genetics are complicated.
The guy I bought Zander from said he is lucky if he gets one broken kit per litter with Zander’s dam. So proud of Miss Ella. She did good for a first time mother. I’ll post pictures when the fur starts coming in and I have a better idea of what their coloring is.
Waiting on 3 more rabbits to kindle. One due today and two due tomorrow.
In the meanwhile, have a gander at our nesting box build. The does love them. They are so happy with the higher walls and that they can have deeper nests in the back.
So the other day I made a video for my youtube channel of how I make my celery powder. I thought I’d put it up here as well.
I know I’ve been neglecting the blog horribly. It’s been a crazy few months. I hope to post more soon. We have rabbits due to kindle this weekend. And maybe tomorrow I can do a catch-up post.
I have been so busy this week. On Sunday we butchered 5 rabbits, two of which were 8 pounders and the rest were not that much smaller. On Tuesday we cut them up portioned out enough for 2 dinners, then deboned the rest and ground it.
On Wednesday I mixed up just under half the ground meat to make sausage with my home grown herbs and spices that I’ve been drying all summer. I ended up with 36 3 oz patties.
On Thursday I mixed up the other half of the ground meat with my homemade onion and garlic powders, salt and pepper, Lawry’s seasoned salt, and a small amount of tomato sauce, and made 27 4 oz burger patties.
All patties were individually frozen on cookie sheets before being bagged up so they wouldn’t stick together. It stuffed 4 gallon size Ziplocs between them.
I also made rabbit jerky with the abdominal flaps and the result of that was to fill a quart size baggy.
Meanwhile I have been making bone broth with the bones and will be canning that today. I am not sure how much I will get, but it’s a 12 quart stockpot and it’s pretty full. I’ve already strained it last night and I’m just heating it up now.
I still have to pick all the meat off the bones and that will be packaged up to use in rice dishes or casseroles or enchiladas or whatever else I might need shredded meat in.
After that I can dry the bones thoroughly, grind them, and use that in the garden as bone meal, a fertilizer that is expensive to purchase if you want to get it organic. It also helps activate a compost pile you want to heat up.
Organic meats are a protein treat for the turkeys and chickens (who are not, despite what some egg cartons in the stores lead you to believe, vegetarians and should not be fed an all vegetarian diet). They love them and gobble them up like the little velociraptors they resemble.
So we are almost there at using every part but the guts now. Further things we could do is to dehydrate feet and ears for dog chews, but since we don’t have a dog, that doesn’t happen. Sardis, when it will answer the phone, gets the heads and any dead kits for the raptors in its recovery program.
Also this week we canned 13 pints of hamburger, though we had a catastrophic lid failure with all but five. I am unimpressed with the Ball canning lids melting onto the jars and gluing the rings on. No I did not boil the lids. I used the new instructions. I am glad I have my new 200 Tattler EZ lids. This has convinced me to go all the way over to Tattlers now. I can’t afford to lose that much grass fed organic beef. It’s too expensive. And I may yet have to sacrifice the jars if I can’t get the rubber off the ones I did get the rings off of. I don’t know why they ever had to change the Ball lids in the first place. Clearly they have never heard of “If it’s not broke, don’t fix it.”
I’ve picked about 3 gallons of blueberries this week, 2 quarts of strawberries, a couple of massive cabbages (one over 8 pounds) and many zucchinis, carrots, and herbs. It’s an ongoing process. It’s almost time to pull my onions and then I’ll get my turnips and more carrots in. Lots of weeding got accomplished, too. I feel like it’s been go, go, go. Probably because it has.
Aside from Zander, who I showed you previously, I have picked out a new buck and a new doe from our grow outs. Jasper is a New Zealand white buck with all of the large hindquarters of his grandfather Leo, the personality of his father Starbuck, and the fur quality of his grandmother Serenity, his mother Serena, and his father. He’s also got the larger, unbent ears I’ve been trying for. He is the culmination of what I’ve been breeding for for the past 3 years and is just a love.
Ella is a black doe kit out of Ruby and Starbuck. She has her mother’s personality and long body type and her father’s fur quality and she also has nice hind quarters, though that is more of a fluke. She also has the unbent, larger ears. Honestly her black fur is the number one reason we chose her, though if she had a bad personality, like the gorgeously colored buck kit we had planned on keeping until he got bitey, we wouldn’t have kept her. We want to breed her with our broken buck Zander to try for more brokens.
The younger kits are all growing up nicely. There are 12 between the two litters. I think we’ll have two different butcher batches because the one litter is smaller than the other and will probably take another week or two to hit weight.
The garden is doing really well. I am so thrilled with how much produce we are getting off of it already.
It is really nice to have cut our produce bill down so low already and to know it will continue through the season. I haven’t bought greens in 3 weeks and we actually got some broccoli already.
Gina, the turkey, is no longer limping and her feathers are coming back in nicely on her back now, after months of being half naked, poor thing. Wade’s limp is getting better enough that he is mating with the ducks again. It was bad enough, whatever he did, that he stopped mating them for 3 weeks.
Not too much else going on right now.
Kalia kindled yesterday. She had just one kit again, but she’s getting old. Luna Blue was due on the 8th and nothing, so I think she missed. I was hoping she’d have a big enough litter I could give Kalia another kit to raise so hers wouldn’t be alone, but it looks like a no-go. I’m not sure why Luna missed. The only other time she missed was with Alex when it turned out he was sick. She had a litter of 6 last time. I think it might be Starbuck, but the four week old kits were all fathered by him. That was before the abscess on his shoulder showed up, though. So maybe his immune system is not doing well. I’ve read that can lead to low sperm count in rabbits.
It will be a while before Zander is old enough to sire kits. Leo is still out of commission due to illness and may never recover. We may very well be putting him down the next time my husband comes homes. We do have a four month old buck that could father kits in 2 more months if we kept him, which I wasn’t planning on. He’s very sweet tempered though and does have all of the qualifications for a good meat buck.
I need to make the decision soon on Persephone and Serenity. Persephone is still young, she just doesn’t seem to be shaking this. Serenity is getting old, but I really like her personality and she seems like she is actually recovering. But I have two doe kits right now that are coming up beautifully and maybe it is just time to stop trying to nurse them through this (it has been months) and replace them. One of the doe kits is Serenity’s granddaughter, but there is no off spring from Persephone, which would mean Phoebe’s line would end. Still, there is Piper’s line and Serenity’s line. Maybe I just need to bite the bullet.
If Serenity and Persephone go, that leaves Luna Blue, Serena, and Kalia as white does and Ruby, Firefly, Bonfire, and Cinnabun as red does. Kalia is pretty much too old to give good litter sizes anymore, so that leaves just six production does. I have thought of getting a red buck or a broken red buck. We’ll see. I don’t like just having one working buck, but Zander will be big enough soon enough.
On the garden front everything is growing well. Almost everything is planted, I am just waiting on cantaloupe for hotter days. We are having a very warm, very good start to the gardening season and I am already harvesting kale, chard, chives, oregano, sorrel, blood-veined sorrel, pak choi, and three types of lettuce. I should not have to buy any greens until October and November at this rate unless the lettuce bolts. The tomato plants are really taking off. Two of the ones in the house are ready for me to start hardening them off for transplant. I will have one Opalka and one Lillian’s Yellow Heirloom for sure. The basil I cloned is doing well, also. This is the first time I have ever cloned basil, so I am happy it worked.
Gina still has not fully recovered from her injuries. She spends a lot of time resting in the nesting box. She hasn’t laid eggs since she got hurt. Turkey eggs are my favorite, but what are you going to do? Her feathers are finally coming back in along her back. It looks terrible, but not as bad as raw skin looked. At least the hawk has moved on. I think George hurt him pretty bad when he tried to protect Gina.
Wade has a hurt leg, too. We caged him for 3 days to force him to rest, but let him into the coop with the rest of the ducks at night. He is walking better, but still limping and still holding one leg up when he stands. No signs of bumblefoot and it seems more like a leg injury than a foot injury. If it starts getting worse again, I will cage him for a full week. But it is hard on him, being a flock animal. He wants to follow the rest of the ducks around. They do stay with his cage part of the day, but it makes him sad when they go away to other parts of the yard and he can’t follow.
When I first started raising rabbits, one of the hardest things for me was finding recipes I liked to cook them. I mean, we couldn’t have Southern Fried Rabbit all the time, though my daughter might beg to differ. Some recipes I found were so extraordinarily complicated that I knew I’d maybe make them once and never make them again.
Slowly over the last three years I have developed my own recipes to my family’s tastes. A lot of them involve ground rabbit or canned rabbit, but I have been focusing on cut up pieces with the bone still in the last couple of months. I have definitely hit on a few winners. Here are two I have made this month and will be making again and again. Both are very simple crockpot recipes and can easily be pre-assembled into a Ziploc bag and frozen for future meals. This would come in very handy if my husband or my children needed to start something while I was out. I don’t find it hard to pour and measure and put it all together, but I find when it comes to my family, the easier I can make it for them, the better.
Don’t raise rabbits? This works great with chicken as well, especially home-raised. Even with tougher, older birds, the slow cooking process will make them tender and falling off the bone delicious. I hope you all enjoy and have a lovely day.