As soon as I saw a picture of a Belted Galloway, I knew I had to have one - just based on appearances alone. And after some research, I fell completely head over heels for this breed. Here's why:

Belted Galloway's - affectionately know as "Belties" - are famous for their Oreo-like appearance. Their coloring can however vary from the traditional black and white: common combinations include red or dur with a white belt as well as solid black. This Scottish/Dutch breed is known for their outstanding foraging capabilities, their hardiness and their ease in calving.

Originating from the rugged, hilly, sea coast of the British Isles, Belties are well suited for harsh conditions, with excellent foraging instincts and a shaggy second coat of hair that protects from the cold and damp of the winter. Due to their winter coat, Belties lack the common back fat layer for winter warmth. This lack of back fat leads to a more lean, flavorful meat with "carcass dressed weights well in excess of 60% - 62% of live weight" - US Belted Galloway Society.

A female Beltie can produce a healthy calf annual beginning from 14 months all the way into her late teen years. The ease in calving is due to the small size of the calves. Belties make excellent mothers and produce a large amount of extremely rich milk, contributing to very rapid growth in calves.

Other benefits include:

  • The breed is very long lived, 17 to 20 years
  • Males are naturally polled (hornless)
  • Least amount of feed required for every pound of weight gained 

Belted Galloway's are considered a "thrifty" breed, excellent for beef herds... plus they are super adorable. I urge those considering raising beef to consider this breed!

Photo Credit:


Surprisingly Edible: Alternative Fruits

When deciding to grow fruit, I often find that we often limit ourselves to just a couple, old stand-by's - the fruit everybody and their neighbor are planting: apples, peaches, pears, etc. But here in the temperate region of the United States we can grow so many other, equally valuable... and in my opinion much more exciting alternative fruits:

1. Amelanchier species - A great midsummer fruit that is slightly smaller than the more common black currants. The fruit is a reddish-purple tint that is sweet and juicy with a distinct apple flavor. Closely related to vaccinium (blueberry), amelanchier is more commonly known as: serviceberry or Juneberry. One of the major issues you may run into is that the fruit is a beloved favorite of our feathered friends. There is however a simple solution: net off your plants, similarly to blueberries, to save some of the tasty berries for yourself.

Amelanchier alnifolia
A. alnifolia - 9' shrub to 10' with the sweetest Juneberries you'll ever taste, it's also the best producer. Once established it will sucker and form a thicket
A. alnifolia semiintegrifolia - similar to the shrub above but fruit ripens a week or two later
A. laevis - a taller amelanchier reaching heights of about 30'
A. lamarckii - another tall amelanchier reaching heights of about 20'
A. stolonifera - a shorter amelanchier, often staying below 7' in height. It will sucker but at a much less rapid pace than the others.

2. Cornus species - Dogwood

Cornus kousa
C.masi - Also known as the cornelian cherry is a deciduous shrub. The fruit can be very variable in quality and size. For the best, most flavorful and juicy fruit - make sure they are fully ripened. If unripe the fruit can be very astringent.
C. kousa - Deciduous tree that is a good alternative for the C. florida. The odd-looking fruit ripens and can be eaten raw or cooked. The skin can be a bit bitter so the best way to eat it is to bite a bit of skin off then suck out the sweet, custard-like center.

3. Crataegus species - Known also as hawthorns, have many species that produce edible red berries about the size of cherries as well as edible leaves. The fruit tends to be slightly sweet with a strange aftertaste when eaten raw which is why they are more commonly made into delicious jams, jellies, syrups and preserves where they become much more palatable and are high in vitamin c.

Crataegus monogyma Photo Credit: Plant Systematics
C. arnoldiana, C. baroussana, C. douglasii, C. ellwangeriana, C. festiva, C. monogyna, C. pensylvanica, C. schraderiana, and C. tanacetifolia to name a few...

4. Diospyros species - Persimmons: A genus of deciduous trees

Diospyros virginiana
D. kaki - The Japanese persimmon is the most widely cultivated species, but doesn't do extremely well in Tennessee (successful plot in California). It is edible while still firm but is best when eaten after it has had a couple of days to soften.
D. virginiana -Native to the eastern United States, the American persimmon can become a very large tree. The fruit rarely becomes fully ripened on the branch, but you can collect the firm ones and let them sit and ripen fully in your home. They make a wonderful pudding or a nice, moist bread or cake. I wouldn't recommend eating until fully ripened and soft. The fruit, when not fully mature, is high in tannins and will leave a bitter taste and a feeling similar to cottonmouth.
D. lotus, D. digyna, D. discolor are a few other edible kinds of persimmon.

5. Morus secies - Mulberry's

M. rubra - Commonly known as the red mulberry is the only native mulberry and when grown in their natural habitat don't have any severe issue with pests or diseases. A small red mulberry can reach 60' in height with a short trunk and spreading branches. Performance varies greatly from tree to tree, but even the trees not quite up to human standards are still an excellent permaculture option, feeding live stock for up to 3 months. The leaves are edible too!
M. alba and M. nigra are two other commonly found, edible mulberrys.

6. Taxus species - Also know as yew, are slow growing, evergreen plants that are very tolerant of soil and light conditions. All parts of the plant are extremely toxic, except for the sweet fruit of the Taxus baccata.
Taxus baccata
Taxus baccata -  The fruit is sweet and juicy but one should avoid the seed -  It's toxic if bitten into (if swallowed whole it isn't harmful). You'll know if you've bitten into the seed, it's very bitter. That being said, those who have been willing to try the fruit find it very tasty, though some are put off by the slimy texture.

Warning: If you can't clearly identify a plant, DON'T eat it. Better to be safe than sorry.

Photo Credit: 
Missouri Plants
Lizer Landscape
Edgewood Garden
On Just a Couple Acres


Drying Seed

It's almost November and Beardsley Community Farm's yarrow, tansy, purple coneflower and black-eyed Susans are still going strong (gotta love Tennessee weather). Unfortunately, our marigolds and sunflowers have seen better days and are on their way out of the soil and into our (now empty) greenhouse - there they'll dry. Once dried, we'll then extract their seed for planting next year.


Bean Harvest

After a bit of a late start, our heirloom and heritage breed beans finally dried so that we could harvest. Here they are - the fruits of our labor (an patience), a beautiful hodgepodge.


Mornings on the Farm

Before the stress of the day sets in, I've taken up surveying the half-acre around Beardsley's barn.  It's extremely peaceful and allows me time to reflect as well as helps me notice the slight progressions of the season. This morning, collards glazed in dew, aging bird house gourds, and a luffa blossom, still furled from the night before, were particularly eye-catching.



Heat Wave

Sweat. We were covered in it. Living with no air conditioning in the midst of this heat wave has been miserable. Matt and I went to bed last night at 11:45 p.m. last night, 91° F. We woke up this morning around 5:30 a.m. and it was 84° F... Sweat. Sweat. Sweat. So tonight Matt and I spent the evening at Barnes and Noble enjoying the air conditioning and looking through all the books. It was a nice respite from the sweltering heat and we found some new additions for our own bookshelf. Love the cover of this Lewis Carrol classic!


Sweet Tooth

My all-time favorite dessert is pie. Any kind will do. Well... no chess pie... or French silk. Gag. I do however love the creaminess of a yummy Thanksgiving pumpkin pie, the tartness of key lime and lemon meringue pies on a summer afternoon and nothing beats a nice slice of apple pie on a pleasant autumn day (ice cream on the side please). But making pie is something I don't have the patience for today. So my equally delicious alternative: cobbler! With our basket of freshly picked blackberries, Matt and I set out to make the most delicious cobbler ever. Well I don't know if it was the best blackberry cobbler of all-time, but it was certainly delicious, especially after sitting overnight - the juices from the berries and sugar soaked up into the dough.

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