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This Week at Peaceful Heart Farm:

Hello everybody,

I’m so excited to share the Farm News from this week. All the lambs are doing well. We have one that we bottle feed. He is one of the triplets. While mom lets him hang out, she doesn’t let him nurse. So we stepped in and helped him out. Unfortunately, we have to chase him down three times a day to feed him One thing we are considering is putting him in the dog cage so we don’t have to chase him down to feed him. He spent one night there in the beginning when we thought we might lose him. But he perked up and we sent him back out into the field with his flock. Being with the flock is definitely preferable. We’ve had lambs before that we kept separate as we fed them. When they return to the flock, it takes a while for them to integrate with the other sheep. It’s like they don’t remember that they are sheep, not humans. 

Claire, the cow matriarch, gave birth to a lovely little bull calf. He is doing well. We now have three bulls calves. We really wanted some heifers to build the herd up. Many breeders are also rebuilding their herds. I’ve had no luck finding bred heifers to purchase. But more news on that below. 

The quail eggs in the incubator are humming along. I’m really pleased with the incubator that I purchased. The temperature reads in Celsius and cannot be changed, but it holds the temperature and humidity very steady. You can’t ask for more than that. So excited about this new adventure.

Last week I brought you the news that we are looking into starting up a herd share program. The final details are being worked out on that now. But what I want to share with you this week is that we may be purchasing a bred Jersey heifer from another vendor at the farmer’s market. She is ending her herdshare program soon and is trying to find the best home for some of her fantastic cows with A2A2 genetics. We are looking into providing herdshares to some of her customers as they will need a new resource. It’s a huge change for us but we are up for the challenge.

If you’ve ever wanted to have the benefits of consuming your own milk and milk products from your own cow but were not prepared to care for the animal, we can take care of that for you. The way it works is you buy a share of the herd and then pay a monthly fee for us to care for your animal. That entitles you to the benefits of the milk produced by the herd.  We will harvest the milk and create products for you as well. Please let us know if you are interested in this kind of arrangement. Get on the wait list early as there will be a limited number of shares available — and the competition is about to increase. 

We’d love to meet you in person. Come see us at the Wytheville Farmer’s Market. The summer season begins this weekend. We will be there every Saturday from 8 am to 12 noon. 

We can also serve your needs at the farm as we have initiated store hours on the farm. Yes, you can visit us in person, find out how we raise our animals and why you will love the taste of tradition that is inherent in all of our products. On Tuesday from 10 am to 12 noon and Saturday afternoons from 3pm to 5pm we will be available to serve your pastured-raised meat and herd share needs. 

  • This week’s FarmCast is Traditional Healing Wisdom, a basic introduction to the ancient wisdom passed down through the ages via village herbalists
  • Most Recent Recipes
  • Important Stuff in the News This Week

Peaceful Heart FarmCast

I want to follow up on last week’s FarmCast, The Taste of Cheese where I talked about developing your expertise with using descriptive words. The FREE downloads of Classifying Cheese by Type and Category and Expand Your Cheese Vocabulary are still available at our website. Please stop by and get your FREE resources. 

This week’s FarmCast is focused on Traditional Healing Wisdom. It is a great introduction to the history of how Western botanical medicine began. In ages past small communities depended on their own knowledge and the experience and practice of their local herbalist — if there was one available. We always need more of these great healers that dedicate their lives to serving their local communities.

This FarmCast is one of many that I have planned regarding expanding our personal responsibility for health and wellbeing of ourselves and our families, so LISTEN TO THE EPISODE HERE. Or, if you have an Alexa device, just say: “Alexa, play podcast Peaceful Heart FarmCast.”

And don’t miss an episode! Subscribe to the Peaceful Heart Farm podcast on Apple PodcastsAndroidTuneIn, Stitcher or Spotify


Recent Recipes

Click the links and check them out. All of my recipes are printable. 

Stinging Nettles InfusionStinging Nettles Infusion: This is an energizing infusion. It works on the adrenals to build energy and stamina. Conversely, with strengthened adrenal function you can expect to rest better and to experience less anxiety.

best lasagna everBest Ever Lasagna: This traditional lasagna is stacked high, with three full layers of pasta filled with sauce, ricotta, Italian sausage and ground beef , then plenty of mozzarella and Parmesan. Finally, one last layer of pasta gets added, topped with a sprinkling of more cheese and some sauce.

It’s decadent and delicious.

gheeGhee: This is a shelf stable product and so easy to make. When you become part of our cow herd Share program, you will have lots of butter. It’s so easy to turn that into ghee. This fantastic cooking medium lasts a very long time on your shelf. 

easter leg of lambEaster Leg of Lamb: Easter is now past. But come see us at the Wytheville Farmer’s Market and pick up some lamb anyway. We have bone-in legs (on sale 40% off), boneless shoulder roasts (on sale 40% off), and ground lamb. The recipe cards are free with your purchase. I have Greek Meatballs for Easter, Easter Leg of Lamb and Southwestern Shoulder Roast recipe cards. 


Important Stuff in the News

No, the Organic Label is Not a Marketing Scam: Check out the article from Rodale Institute. Find out how the organic standard is protected and how it’s evolving.

Reinventing the Tomato for Survival in a Changing World: A practical look at how to approach constantly changing climate conditions.

Cheese fans raise a stink over plans for pasteurized camembert: This is a big deal in France. Official Camembert de Normandie must be with raw milk. This would literally destroy the brand that was established in 1791.


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