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Baby Chick Rescue Kit

In between feeding the livestock, moving the temporary fencing, checking the permanent fencing, fixing water pipes and other chores, caring for the chickens is a fun challenge for Connie at Grieb Ranch.
Hen and chick

Connie especially enjoys finding the wild chicken hen’s hidden nests. She also comes across wild duck nests.

Hide and Seek

Hide and Seek

Connie switches out the unfertilized eggs for golf balls so that predators do not get the eggs.  golf balls keep the hens laying
She then waits for the hen to “go broody” – where the hen does not leave her nest even at night. Usually wild hens lay about 16 eggs before they “go broody”. Once about 12 eggs are laid, Connie arranges to place only fertilized eggs in the nest. She gets the fertilized eggs from her neighbor and uses the unfertilized eggs at home. If she is unsure she just guesses that the Rooster did his job.

Connie tries to reset the nest in a safe location that is well-ventilated, free from extreme temperature, and sheltered from the wind and rain the first night the hen “goes broody”. To help transition the hen and her nest with the fertilized eggs Connie encloses them in a box or drapes an old horse blanket over an open box for 24 hours. This helps the hen feel secure in her new location. The next day the hen and her fertile eggs are left uncovered. Connie then marks the calendar for 21 days and waits for the results. If the hen does not settle well in her new location the chicks will hatch out after 21 days and the hen may not be sitting on the nest anymore.

The results are lots of little chicks or ducklings pecking their way out of their shell enclosures and entering the big world.

Make Way for Ducklings.

Make Way for Ducklings

Baby Chick Rescue – upcoming: pictures of a real chick hatching out –

This year some chicks have had difficulties getting out of their shells (no idea why) so Connie has her Baby Chick Rescue Kit on hand at all times.

The Baby Chick Rescue Kit Contains:

Medium-size “ER” Box (Connie likes filing boxes as the handles make moving it easy)
Heating Lamp
Cage Thermometer
Heating pad
Linen Towel
Bottle caps for feed and water

Connie helps chicks who are stuck in their shells by getting them out and placing them in the ER box. Also chicks that are kicked out early as the hen waits for more eggs to hatch need to be placed in the ER box. She has a heat lamp and a heating pad for the chicks as maintaining proper temperature of 90-95 degrees is vital. Draping a linen towel in tunnel-like shapes allows the chicks to find the warmth or coolness they need to keep their proper temperature.

Chick stuck in shell.
Chick hatching.
Chick hatched. Yes it lived.
All fuzzy now.

Chicks revived by the ER box are then placed back in the nest under the cover of night. Usually the time in the ER is until night of the day they hatch, but sometimes it is as long as 36 hours. It is a joy to see new life spring from the nest and watch the chicks grow.

Chicken hen with "her" duck chick. A duck egg was placed by Connie in the Chicken's nest.

Chicken hen with “her” duck chick.

A duck egg was placed in a chicken’s nest because the duck gave up her nest.

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Friendships

We have been very blessed in the past week by our many friends who have extended comfort as we process the passing of Stan’s father.  Your friendships are the sunflowers in our life’s garden. Thank you.

You are sunflowers in our garden.

Friendships

– by Margie B. Runels who wrote this for her sister Connie’s 50th Birthday

Friendships are like Flowers
In the Garden of Life

They are watered with tears
Of heartache and joy.
And warmed by the sunshine
Of love.
Some are delicate and must
Be handled with care.
Some are short lived
And fade quickly.

But others last a life time
And each year as life’s
Pruning shears cut deeper,
The friendship and the
Friend become more beautiful.
The roots grow deeper
The thorns are easier to
Overlook and the
Beautiful fragrance like
Pleasant memories lingers on.

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Winter Round-up at Grieb Ranch

Riding the Ranches
In late winter here on the California Central Coast ranchers traditionally gather often to “ride the ranches”. They help each other out with the big chore of rounding up the cattle and working the Fall calves.

“Ranchers just help each other out.”

The cowhands bring their favorite cow horse or arrange to borrow a cow horse from the rancher. Leaving as the sun breaks over the horizon, the cowhands ride out to where the cattle tend to hang out and herd them to a corral or holding area. No matter what the weather – in the heat or chill – the cowhands go to work on the calves; roping, branding, earmarking, vaccinating, de-horning and castrating the Fall calves. This is a big job that requires many experienced hands.

Amanda got the best job of looking after Little P.
Grandma Connie gets to hang out with Little P.
Warming up.

“Riding the ranches” brings the ranchers together, forging new and old friendships through the shared work of caring for the livestock. Keeping the western lifestyle alive, these rugged men and women carry on regardless of circumstances. This year at Grieb Ranch one cowboy got kicked in the chin and had to get stitches. He returned to finish the work and enjoyed the BBQ that always follows the dust, dirt, smoke and sweat of “riding the ranches”.

These calves are done being worked

“Worked” calves.

 

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Cattle Round-Up and BBQ This Weekend at Grieb Ranch

 

The dogs help round up the cattle.
Roping the heel.
Calf gets worked.

The cattle will be gathered this weekend so that we can work the new calves born in the Fall. We will go into the hills on horseback and bring our canine helpers to drive the cattle down the hill into the pen to work them. This activity takes many hands and as a thank you we provide a Santa Maria style BBQ.

Tri-Tip on the grill.

Tri-Tip on the grill.

What is a Santa Maria Style BBQ?

The meat cut originated in the Santa Maria California Valley. It is called Tri Tip due to the special cut which is a triangular bottom sirloin. Hunks of Tri Tip about 3 inches thick are cooked over a fire of red oak wood coals which are also unique to the California Central Coast. Salt, pepper and garlic salt are the only seasonings used. The fire pit grate with the meat is raised or lowered over the red hot coals to ensure the right temperature. It usually takes the meat about 45 minutes to cook. Once cooked, the meat is sliced and served in large stainless steel pans, letting each person to make their choice of doneness.

To compliment the delicious Tri-Tip, a special recipe of beans (which includes hamburger, bacon and onions) are served along with butter-drenched bread and salads that the ranchers might bring to the meal.

Grieb Ranch BBQ Beans – Here is the recipe we use at Grieb Ranch for the beans

3 lbs of Pinquito beans                                                  1 medium onions

1 lbs of hamburger                                                          1 tsp salt

1 strip of diced bacon                                                     1 Tbl chili powder

½ tsp. Garlic Powder

2 cans (8oz.) of tomato sauce

Clean beans (remove any rocks or floating bean skins) and soak in cold water overnight. If you are in a hurry and forgot to soak them, cover beans with about 2” of water in large pan, bring to a boil and turn off the burner. Let set for 1 hour and then resume cooking. Cook beans in a large kettle covered with 2” of water. Cover, bring to a boil and simmer until tender. 2-3 hours. You will have to add water from time to time. Always add hot water to keep the beans covered. When tender add 2 tsp. salt

One hour before serving (when beans are fairly tender) brown the following ingredients in a skillet: bacon, hamburger, chopped onion, chili and garlic powder. Add salt and pepper to taste. Add tomato sauce and simmer for 10 minutes.

When beans are tender add the meat mixture. Simmer another ½ hour.

Happy Trails to You!

 

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Friendship Baskets

Friendship Basket

Friendship Basket – Pineapple Guava and Vine-ripe Tomatoes. Fresh produce from Grieb Ranch.

Dear friends, let us love one another, for love comes from God. Everyone who loves has been born of God and knows God. 1 John 4:7

I (Connie) had a dear friend, who was from the “South”, come into my life who refreshed me.  Her “Southern Charm” –  making a person feel good when they are around you; serving others and doing the right thing – simply warmed my heart and others who experienced her.  Her charm continues to pour into my life with her incredible friendship and hospitality through her open heart and home.

One of the fun benefits of this friendship was the birth of the concept of the “Gift Basket.”  We decided to share a part of our world with each other through randomly filling a basket with samples of our corner of the world and passing the basket back and forth.  I would send samples of produce off the ranch that is in season:  apricots, avocados, pineapple guava, eggs and more.  She in turn would return the basket with sorghum, steak sauce, a devotional book or some fun goodie.

I have extended this idea to other friends. I fill a small basket with some ranch goodies and an encouraging note, then ask the receiver to fill the basket up and pass it on to someone else.

It only takes a spark to get a fire going and then all those around can warm up to its glowing. That is how it is with God’s love once you’ve experienced it.  – Connie Grieb Willems.

 

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Grieb Boys

The Grieb Boys George, Fred, Henry

The Grieb Boys
George, Fred, Henry circa late 1880’s

Grieb Family History – The Start of the American Tree

Konrad and Katharina Grieb had a total of 12 children yet only 9 survived infancy. Five were born in Germany, three died in infancy, and the rest were born in America including two of the three living sons, George and Fred. Henry was born in Germany and was the youngest of the group that came to America after Konrad and Katharina settled in Edna Valley on the Central Coast of California in 1873.

George and Fred stayed in the Arroyo Grande Valley area and purchased part of the existing Grieb Ranch back in 1916 and 1917 for the sum of Ten Dollars, in Gold Coin of the United States of America. The sign over the entrance to Grieb Ranch reads established 1878 as that is the year Fred, who is the Grieb Ranch patriarch was born. Today six generations of Grieb Boys work, live or play at Grieb Ranch.

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Middle of Winter, With Sunshine Abounding

Middle of Winter and Sunshine Abounds
Mud means rain so we want to see more of this!

Oh where is the rain? We are thankful for what we have received yet so much more is needed. Yet here we are in the middle of winter and sunshine abounds . . .  praying for rain. Although it is beautiful here, we want to see mud like this on Mr. T because that means rain.

As we pray for rain, we still must maintain our herd and our land. So what does that mean for us presently at Grieb Ranch on a daily basis? Lots of time re-setting and fixing fences to help manage the available grass with rotational grazing on top of providing supplemental feeding. Also the bulls have been getting out and fighting with the neighbors so  . . .  yup you guessed it – more fixing of fences. We also must make sure the water troughs are working so there is an ample and steady supply of water for the cattle. So life goes on as we juggle the demands of the ranch and carry on our “regular” jobs too. We love our life and we thank God for His provision.

Fences, all a part of keeping animals contained.
More fences to fix.
And more fences.
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The Gift of Hospitality

Grieb Family Fun

From the time I (Sandi Ferrio a Grieb Family member who runs the Grieb Farmhouse Inn) was a very young girl, my grandmother Grieb was my model and mentor; kind, generous and steadfast in her beliefs. Best of all, she was a woman through which the light of God shone. There were no more joyous moments in my life than time spent with her. As I assisted her with household tasks preparing and serving meals, greeting guests, friends and family I observed how she moved with ease, balance and grace. Everyone felt welcome, valued and loved.

“Be not afraid to entertain strangers for thereby some have entertained angels.” Hebrews 13:2

Her life verse, Hebrews 13:2, was played out to perfection. She was always friendly to those she did not know as she believed that any person she met just might be one of God’s chosen messengers as told in the Bible in Genesis 18, (Abrahams’s encounter with God’s messengers). The love of God overflowed in my grandmother’s conduct in all she did. She was neighborly, charitable and hospitable. Her hospitality required generosity in loving her fellow man and following the commandment to love your neighbor as yourself.

Grieb Family Dining Together

I am sure my grandmother never knew all the lives she influenced during her time on earth. The way she fed the homeless hot meals who came to her door during the Great Depression or how cheerfully she daily fed drop-in visitors her delicious brand of food and modeled godly principles of hospitality. The soup pot was never empty, the cookie jar was always full. An offer of a cup of hot green tea and a warm cinnamon roll was not uncommon.

She was a woman who made a deep and lasting impression on my life. It is no accident that in my own way I chose follow in my grandmothers footsteps and more importantly the leading of God in my life by extending hospitality to strangers at the Grieb Farmhouse Inn. It is a joyful thing. “ I thank my God upon every remembrance of you.” Philippians 1:3.

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Lemons: A Burst of Sunshine to Brighten Winter

A Burst of Sunshine in Winter

Lemons – or any citrus for that matter – brighten foods, smell heavenly, and bring a burst of sunshine to winter. The mild winters here on the Central Coast of California where Grieb Ranch is located, provide the perfect climate for growing citrus year-round. Many orange and yellow fruit are bursting forth right now in our orchard.

Lemons
Oranges
P eating a lemon

P enjoying the brightness of a lemon fresh off the tree.

One of our favorite ways to enjoy lemons is in a Lemon Meringue pie. Yum. This pie was Lorna’s (Fred Grieb’s Daughter) husband Merriam’s very favorite pie. It was always on the menu for his birthday dinner and any special family gathering. Some family members went right to the pie before the main course just so they could get a piece before it was gone!

The Family Favorite Lemon Meringue Pie

The Family Favorite: Lemon Meringue Pie

Recipe For: Daddy’s Favorite Lemon Pie

From the Kitchen of: Lorna Erickson             Servings: 8

Making the Pastry for one-crust pie (8 or 9 inch)
Pastry Ingredients:
1 C flour
½ t. salt
1/3 C plus 1 T shortening
2-3 T cold water
Pastry Instructions:
Measure flour and salt into a bowl. Cut in shortening. Sprinkle in water and mix until all flour is moistened. Roll dough out on lightly floured board. Fit into pie dish and prick bottom and sides of crust with fork. Bake 475 degrees for 8-10 minutes.

Lemon Filling Ingredients:
1 ½ C sugar
1/3 C + 2 T cornstarch
1 ½ C water
4 large egg yolks slightly beaten
Zest of 2 lemons
3 T butter
½ C lemon juice
Lemon Filling Instructions:
Combine sugar and cornstarch in heavy saucepan. Stir in water gradually. Cook over medium heat stirring constantly until thick and clear and boiling. Add a little of this mixture to beaten egg yolks. Add back to hot mixture along with lemon zest. Cook 1 minute more stirring until smooth. Remove from heat and add butter and lemon juice. Pour into baked pie shell. Top with meringue.

Meringue Ingredients:
4 egg whites
8 T sugar
1 t. vanilla
Meringue Instructions:
Beat egg whites until frothy. Gradually add sugar and vanilla. Continue beating until very stiff and glossy. Pile meringue onto pie filling being careful to seal the meringue onto edge of crust to prevent shrinkage. If the filling is exposed to heat it may weep. Swirl or pull points up for a decorative top. Bake at 400 degrees until delicately browned 8-10 minutes.

Grieb Family Dining Together
Grieb Family Fun