There is nothing more satisfying than harvesting your own food, especially when it comes to picking blackberries. Or blueberries for that matter. Or tomatoes and potatoes. Anyway, this evening it was picking blackberries. I have about three gallons in the kitchen sink right now. I will wash and store them in a bit.
We didn’t get many blueberries, even though there were hundreds and hundreds and hundreds of berries on the bushes. The local raccoons are getting pretty fat because we are feeding them. Keeping the local varmints out of the berries is a project for next year. This year we are just glad to have been able to dig the bushes out from a couple years neglect. They were riddled with wild blackberries and every other kind of weed imaginable, plus young trees.
We have had a very busy couple of weeks. Yesterday we made cheese. Havarti was the chosen delight for this week. The day before we drove 5 hours to borrow a young Normande bull that we had sold last year. Then drove 5 hours back. Tomorrow’s project is trimming donkey hooves along with milking and such. The following day will see the goats and sheep get inspected and their hooves trimmed as needed.
Visiting Other Farms
Let me take these events one-by-one and fill in some details. I left out one big event and I will start with that one. Two days ago we visited a local farmer and checked out his operation. We wanted to take a look at his milking parlor. He also had a cheese making setup we wanted to see. He made a very different kind of cheese. He used a combination cheese vat and pasteurizer. He was making fresh cheese, therefore the milk had to be pasteurized before processing. Pasteurizing ruins the flavor but there is no getting around the government regulations about fresh cheese.
He also had several other ideas in the works on his farm. He has 50 white ducks and is now selling duck eggs. He also had some meat goats. We had a nice chat about that business. It is fun to go out and visit others in the area to learn the ‘what and how’ they are doing. Everyone has a different vision and creative ways of using their land.
So that was two days ago. The next day we took that long trip to pick up the bull. We want to use artificial insemination at some point soon, but we just have too many other things going on right now. To learn one more thing would be just too much at this time. That dairy farmer was very practiced at AI so could serve as a tutor on this at a later time. So Scott came up with the brilliant idea to use the young bull that we sold last year. After a few Facebook messages were exchanged, we set up the details to borrow him. As long as we pick him up and drive him back, we were good for go for a 2 1/2 months breeding period. We expect him to be able to take care of all that needs doing in that amount of time.
It was as very long day. It actually took us about 6 1/2 hours to get there due to an unplanned excursion northward instead of due east. But we got back on track and made the return trip with no issues. We also were able to visit that other farm and check out their various operations. As I said, it’s great fun for us. This farm has some really great Jersey cows. They also have ducks, chickens, peacocks, alpacas, pigs and sheep and probably something else I’m leaving out (oh yeah, friendly dogs and kids). They are very diversified. We will have much the same at some point in the very near future by adding chickens and pigs (maybe ducks also). At least I hope so. 😛
Yesterday was cheese making day. We made Havarti from 18 gallons of our cows’ milk. It was Scott’s first time with this cheese in over a year. He did a fabulous job. You know when you first start making cheese it can be a very daunting task. There is just so much to know. But after you get the basics down, trying out a ‘new’ cheese is simply a variation of the skills you’ve already built plus following the recipe that is in front of you. We expect that in 3 months or so we are going to have some really good cheese from this batch.
Our two cheese refrigerators are filling up fast. Check out our store here to contribute to the creamery. You can get a cheese sample.
Tomorrow is donkey hoof trimming day. Every four months a task pops up on my calendar to take care of their feet. We have four donkeys. Each one is a little different in their response to this treatment. Daisy and Sweet Pea are the easiest to work with, though it was not always that way (nervous). Johnny Rebel, the jack, usually fights the process, but we always win. And the littlest girl, Cocoa, is a handful. She is the youngest and most skittish when it comes to human contact. The others love the touching, talking and brushing: Cocoa sees this happening right next to her yet is not convinced that we should be touching her at all.
Then come the hoof trimming for the goats and sheep day after tomorrow. They also need to have their hooves trimmed and we will also check for signs of anemia, worms or other issues.
These are long days that require a lot of strength and patience from Scott. He is literally required to manhandle the goats and sheep. The goats don’t weigh as much as the sheep, but there are more of them.
That is just covering 5 days of activities. I love each day here.
There is always something that needs doing. Even if it if just making ice cream. I have strawberries, peaches and blackberries in the frig.