Tagged "2012-8"

Shade and Water for Rotational Grazing

One of our blogger friends/fellow aspiring farmer left some great questions in a comment on our Of Guineas and Guard Dogs post. You can see the questions in the comment section, but here's the gist of it:

I was kind of astounded by the idea of using a poultry tractor for shade for larger grazing animals. One issue we've had with the fence is that since it's SO hot and humid here and since the majority of our pasture is just that- pasture- with no trees, the sheep get very overheated if we leave them in all day. We've taken to letting them sleep in there if it's not going to storm and graze until about noon. Then we bring them in the barnyard for a siesta. Later on we put them back out.

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The Case of The Terrified Chooks - Part I

In Australia they call live chickens chooks. Once it hits the killing cone, however, it becomes chicken. For whatever reason, I enjoy referring to the chickens as chooks.

Thus, The Case of the Terrified Chooks, which all started one night when I failed to complete a critical chore on the farm. Closing the chicken coop door. You see, the chicken-brained chooks aren’t exactly quiet in their coop. Nor are they very cleanly. Both of which completely give them away to predators. Until now we haven’t had an issue with predators and the coop. I’ve forgotten to close the door on a few occasions (sorry chooks!), but luckily nothing happened.

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Hard Work and Long Hours

Little Willow coming along for a paddock shift. Goats are lucky Izzy's not around to witness them licking her food bowl!This is a follow-up to @shmeedie’s questions from Twitter a couple weeks ago. The question was this:

I would love to see a post about how you're adjusting to the long hours, hard work, and general transition to farm life.

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Whole Goat's Milk Ricotta, only 15 minutes a-whey! (with this recipe)

Sorry, I couldn't help myself (so sooo punny!). Why the "whole" in the title? Ricotta is actually traditionally made from the whey left over after cheesemaking, hence the "ri" (re) "cotta" (cooked). You acidify the whey or wait until it has acidified naturally after sitting for a few hours at room temp (the cultures from your first batch of cheese are still working away in there!) and then heat until the remaining curd begins to precipitate from the whey.
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First Birth on the Farm - Janis' Calf (A Heifer, We Think)

As I was stringing up some new fencing for the cow's new paddock I peered into the trees and saw a little head poke out. I was pretty far away, so I thought it might just be Corrina's nose. Then I saw it stand up and do a gangly little walk out into the sunlight. What!? Is that a baby calf!? It was a bit surreal.

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