Meatloaf: Mom’s Best

This recipe is tried and true from my mom’s kitchen to yours. Using a combination of beef and pork with classic meatloaf flavors, it was always a family favorite. A tip to use leftovers is to make meatloaf sandwiches. As a kid, I looked forward to those treats. Leftovers can refrigerated for up to 3 days or frozen.

Mom’s Best Meatloaf

Everybody has a favorite meatloaf recipe. This is my mom's. We grew up on it and love it.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

Meatloaf

  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup onion chopped
  • 1 c Italian bread crumbs
  • 2 eggs
  • 1/2 cup ketchup
  • 1/2 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Glaze

  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon white vinegar
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with foil (or parchment). Optional for clean oven, place on a rimmed baking sheet.
  • In a large bowl combine ingredients and knead together with your hands. Mix thoroughly until combined.
  • Press evenly into the loaf pan
  • Bake uncovered for 45 minutes
  • Mix together glaze ingredients
  • Remove meatloaf from oven. Using a turkey baster, drain excess grease if needed.
  • Spoon glaze over meatloaf. Take care not to disturb meatloaf top. it will be soft.
  • Return pan to oven and bake for another 45 minutes. Use thermometer to check internal temperature to 155 degrees Fahrenheit.
  • Allow meatloaf to rest for 15 minutes before slicing.

Why not serve some Mac & Cheese as a side.

Farm Updates, Market Info, Herd Shares

Hello beautiful peeps,

Once again, it has been a long time since I’ve given you guys an update. My apologies. Life is just running by me at breakneck speed at the moment. Is it the same for you? 

Some of you have been added to Peaceful Heart Farm mailing list from my Village Wisdom Herbs website and mailing list. I’m combining it all into one website. If you no longer wish to receive emails, I understand. You will find the unsubscribe link at the bottom of this newsletter.

My main purpose for today’s newsletter is to announce the above about Village Wisdom Herbs and to reconnect to everyone else. I’m going to make one additional announcement here near the top of the newsletter before I go off into details about where we are today and what’s coming up.

The second piece of information that I want to get up front is our beef availability. I have an abundance of ground beef coming up in about two weeks. As a result I’m running a great sale. Ground beef is normally $9.00 per pound. During this short window of time I’m selling larger quantities at a discount. You can get 50 pounds for $7.50 per pound ($375), 25 pounds for $8.00 per pound ($200) or 10 pounds for $8.50 per pound ($85). Click or Tap HERE to check availability. Local pickup on everything in our store. 

We are getting very close to finishing the milking parlor and cheesemaking facility. Scott has been making posts on our community page https://peacefulheartfarm.locals.com. This platform is designed to be a community and to be able to support itself. Not only will Scott and I post, but as a subscriber, you can post as well. You can view content without becoming a subscriber, but there are significant benefits to taking the subscriber route. To get you started, here is the promo code for a 30-day free trial. FREE30 is the code to enter when registering.

I have two areas of subscriber-only content that I am in the process of creating. One is short presentations of various types of cheeses. The other is short presentations on various homestead medicinal herbs.

After the FREE30 days, it is $5 per month to become a subscriber. Subscriber status gives you access to ALL content, including the subscriber-only content I just mentioned. Additionally, Subscribers can make posts and comment on our posts or any other post in the community. Start conversations around local food, homesteading, cheese or any other topic of interest in this realm. Maybe ask a question about an issue you are having with your home and/or homestead. Get feedback from me and the entire community. Think of it like Facebook groups without the trolls. I post and we all comment. You post and we all comment.  

The pay wall does more than support your local food chain and our farm, website and podcast, it also keeps out those trolls. Anyone who wants to post in the community pays a nominal fee. Those who only want to be angry and destructive will not usually invest any money to be able to post their tirades. There are too many free ones, Facebook, X (Twitter), Instagram and TikTok, and who knows how many others, where anyone can make any comment without fear of coming in contact with a real person. You know what I’m talking about. People saying things they would never say to a person in a face-to-face interaction.

In any case, check out Locals and let me know what you think. Here’s the link again: https://peacefulheartfarm.locals.com

PODCAST DETAILS

I realize it has been a long time since I updated you on goings-on here at the homestead. There are lots and lots of changes. I’ll just hit the highlights. My habit is to only send out an email when I have announcements with very brief homestead updates. Podcasts are where to find everything you ever wanted to know about the homestead as well as additional content regarding cheese, raw milk, medicinal herbs and homesteading.

Honestly, there has been a significant lag with the podcast publications as well. The last one came out in January. It has been a whirlwind of a spring, summer and fall. A new episode will be published in the next few days getting you up-to-speed on as much as I can cover in a 1/2 hour to 45 minutes. Subsequent episodes will bring you more details on the cows, dogs and sheep. There is just too much to get into one episode. 

Here we go with the very briefest of updates on the homestead. 

HOMESTEAD UPDATES

Finn, Charlotte and Mack 

If you are new, these are our livestock guardian dogs. Currently, Mack is in charge of the sheep (except for the ram) and adult cows. Finn and Charlotte are in with this years’ calves, the goats and our new ram that will join the sheep in just a few days.

Mack has turned into an exceptional guardian dog, though he does like to intimidate the sheep. That could be a better relationship but he is diligent in staying with his animals.

Charlotte still roams just about anywhere she pleases but mostly stays with those calves. Finn is tethered on a very long lead to keep him from roaming. He gets lost and has trouble finding his way back home. Also, he has an autoimmune issue with his eyes and receives treatment twice daily. This is a life-long treatment for him but, so far, it is very effective. He is not making tears and the medicine keeps his eyes in good shape. I’m loving my dogs

Sheep and Cows 

The latest count is six ewes and two wethers in the sheep flock. Everyone is doing great. Nothing exceptional to share there. 

As far as cows, I’ll give you a run-down on all of the girls.

We are currently milking nine. Butter, Cookie, Rosie, and Princess are all Jerseys. All are registered and certified A2A2 — except for Cookie. She is not purebred, but is mostly Jersey. She came from an A2A2 herd but we don’t have official paperwork on her. Then we have Wanda, Virginia, Violet and Ginger. These girls are all registered Normandes. This is our seed stock for building the herd. We have the genetics we are looking for in these girls. A2A2 and BB Kappa casein are what we need for our milk and cheese. Then there is Molly. She is 25% Normande/75% Jersey. We got her just because she is so beautiful. All of these girls are currently in milk.

Then there are the heifers from last year, Jill and Penny. They are both exposed to the young bull. We hope to have confirmation on their pregnancies soon.

Lastly are the calves from this spring/summer/fall. We have sold a couple and currently have five that are being bottle-fed and one that is already weaned. Katie was our only spring calf. She is by far the most beautiful calf I have ever seen. Her colors are just amazing. The younger, bottle-fed group were born between mid-July and mid-September. Hazel (who had a heart problem at birth but seems to be doing well at this time) and Peter are July babies. Lila and Paul are August babies. Andrew is bringing up the rear — the last one born in September. These are all gorgeous calves. Check out Scott’s pictures of them on Facebook and on the Locals platform.

Chickens

I went through a lot of changes with the chickens. Originally, I hatched six Black Copper Marans and six American White Bresse. Check out the podcasts on these guys. Eventually I decided to let go of the Bresse chickens. There were two roosters in the hatched group and they are simply too aggressive. These red, white and blue chickens are beautiful but I would get attacked just about every time I went out there. Perhaps I could find better genetics, but I decided that it was not worth the trouble at this time. In the spring I may purchase a few day-old bresse chicks to raise for meat. We shall see.

At one point a friend and neighbor gifted me a half dozen hens. A mixture of Rhode Island Reds, Cinnamon Queens and one that I have yet to identify. These are all great chickens.

This spring I hatched out some Black Copper Marans from my girls as I wanted to increase their numbers. I also hatched out some of the American White Bresse. I did keep one hen from that hatching. She was just too beautiful to go into the pot. So I have one white hen. Currently there are eight Black Copper Maran hens and one rooster. He is gorgeous. He stopped being aggressive when I got rid of the Bresse roosters.

Then there are the young Rhode Island Reds and Cinnamon Queens. These were from a group of day-old chicks I purchased in late May. Just a couple of days ago I started getting small eggs from that group. There are 11 hens in this group. Four RI reds and seven Cinnamon Queens. Looking forward to a lot more eggs in the very near future. I also kept one Rhode Island Red rooster for breeding purposes.  

I’ll be hatching more Black Copper Marans and Rhode Island Reds in the spring. The Cinnamon Queens are a hybrid chicken so I won’t be breeding any of them. They sure do lay lots of eggs and are a good breed to have on the homestead.  

Creamery 

Scott just ordered the last of the large items — sinks and such — he needs to complete the plumbing. Once that part is done, we are ready for inspection. It has been a very long road but there is a huge light at the end of the tunnel.

We already have lights and propane hooked up. Scott is using the large bulk milk tank in the milk room. He has a temporary set-up for using the water for lots and lots of cleaning in a much larger space, even while waiting on the sink. It is working — after a fashion

That’s it for farm news. 

ITEMS OF NOTE FOR SALE AT THE FARM AND INDEPENDENCE ONLINE MARKET:

Canned Stuff

  • Medium Hot Salsa (pint jars)
  • Sweet Pickle relish (1/2 pint jars)
  • Dill Pickle relish (1/2 pint jars)
  • Grandma’s Golden Relish (pint jars)
  • Cowboy Candy (1/2 pint jars)
  • Apple pie jam (pint jars).
  • Pickled pepperoncini (pint jars). I have a variety with red pepper if you like a bit of spice.
  • Pickled Beets – Four varieties (pint jars)

Baked Stuff

  • Scones
  • Muffins
  • Dinner Rolls
  • Black Magic Cupcakes
  • White Magic Cupcakes

Herd Shares

I’ll see you in my usual location in Independence or here at the farm.

Add on as you desire. All cheeses and butter are at your service. Looking forward to seeing you on your scheduled pickup days.  

Pickup locations for the Independence Farmers’ Market is the Court House parking lot Wednesdays 3 pm to 4 pmor at the farm Saturdays 3 pm to 5 pm or Wednesdays 10:00 am to noon. Email me to let me know if you want anything extra this time. 

I still have raw milk cheese shares available. Contact me via email (melanie@peacefulheartfarm.com) or phone (276-694-4369).

Please go HERE to learn all about Herd Shares.


Peaceful Heart FarmCast

A new podcast is in the works. More on the homestead updates there.  


Free Downloads

I want to follow up on my previous 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. 

You can LISTEN TO THE PODCAST HEREOr, 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


Stir-Fried Beef Skirt Steak and Broccoli

Stir-Fried Beef Skirt Steak and Broccoli

Course: Hot Entrée
Cuisine: Chinese

Ingredients

  • 1 1/4 lbs skirt steak thinly sliced
  • 2 tbsp olive oil divided
  • 1/3 cup cornstarch
  • salt and pepper
  • 3 tbsp hoisin sauce
  • 1 tbsp rice vinegar or white vinegar
  • 3/4 cup jasmine rice
  • 3 cloves garlic divided
  • 1/2 lb broccoli
  • 1 tbsp sesame oil
  • 2 cups water divided

Instructions

Cook the Rice

  • In a small pot, heat 2 teaspoons of olive oil (reserve remaining olive oil) on medium-high. Add garlic, season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute.
  • Add rice, a big pinch of salt and 1 1/2 cups of water. Heat to boiling on high.
  • Cover, reduce heat to low. Cook 12 to 14 minutes, or until tender and water is absorbed.
  • Remove from heat; fluff with a fork.

Cook the Broccoli

  • Heat the sesame oil on medium-high. Add broccoli, season with salt and pepper.
  • Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
  • Add garlic, cook, stirring occasionally, 30 seconds to 1 minute. Add water and cook, stirring occasionally, 3 to 5 minutes, until water is cooked off and broccoli is bright green.
  • Transfer to a bowl and wipe out the pan.

Cook the Beef

  • Season the beef with salt and pepper. Add cornstarch, toss to thoroughly coat.
  • Heat remaining olive oil on high. Add half of coated beef in a single layer. Cook, without stirring, 1 to 2 minutes, until browned on first side. Turn and continue to cook, stirring constantly 1 minute, until just cooked through.
  • Leave brown bits in pan and transfer to a plate. Repeat with remaining coated beef, leaving it in pan.

Finish and Serve

  • Return first batch of beef to pan. Add hoisin sauce and vinegar. Reduce heat to medium-high and cook, stirring frequently 30 seconds to 1 minute, or until coated.
  • Add cooked broccoli and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute or until well combined.
  • Remove from heat; season with salt and pepper to taste.
  • Transfer cooked rice and finished beef to a serving dish. Enjoy!

Slow Cooker Mongolian Flank Steak

Mongolian Flank Seak

Beef that slowly cooks until tender will be melt-in-your-mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor. One of the best things you will make in your slow cooker (or instant pot).
Prep Time10 minutes
Cook Time5 hours
Course: Hot Entrée

Ingredients

  • 1.5 lbs flank steak
  • 1/4 cup cornstarch
  • 2 tbsp cooking oil
  • 1/2 tsp garlic minced
  • 5 green onions divided
  • 3/4 cup water
  • 3/4 cup soy sauce
  • 3/4 cup brown sugar
  • 1 cup carrots grated
  • 1/4 tsp fresh ginger minced
  • sesame seeds garnish

Instructions

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Set aside.
  • Add cooking oil, garlic, 3 of the onions, soy sauce, water, brown sugar, carrots and ginger to slow cooker. Stir ingredients.
  • Add coated flank steak and stir again until coated in sauce.
  • Cook on on low for 4 to 5 hours until cooked throughout and tender.
  • Serve over rice and garnish with remaining green onions and sesame seeds

Notes

You can also put everything into the ziplock bag and marinate overnight if desired. 

Raising Goats to Make Your Own Cheese – Part 1

Raising goats to make your own cheese is a great goal. Today I’ll go over the basics of how to get started. Making the cheese is another topic for later. Let’s just start with what it takes to raise and care for the animals that make it happen.

First let me take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. As always, I appreciate you all so much. Thank you. There is no show without you.

Our Virginia Homestead Life Updates

Before I get started on today’s topic, just a very brief update on our animals. All of the animals are doing really, really well. No issues so far, even though we had that really deep cold snap. Fortunately, we did not have any lambs born during that time. That was my only concern. Right now, it looks like it will be February before we have lambs. It always takes longer than I think.

Lambs

Lambs gestate for about five months. And the pregnant ewes end up looking like they are going to burst for days and days before the lambs actually arrive. You would think I would get used to it. I looked at one of our ewes a few days ago and thought to myself, “she’s going to have her lambs in the next couple of weeks.” Then I looked at her again yesterday and now I’m thinking it is going to be much later. This is the way of things when we leave the animals on their own for breeding.

Scott keeps really close eye on the cows because they come up to the milking shed every day. The sheep and goats stay out in the pasture, so knowing when they come into heat is just not feasible. Because we know the date that the breeding ram or buck goes in with the ewes and does, we know the earliest date that babies can be born. But after that, we just wing it and figure that all will be born within two months. That usually works. These animals are healthy and can be bred easily.

Cows

We expect our first calf of 2023 the first week of March. The entire herd is all in one lump except for the two heifer calves that were born last year. They are too young to be bred and must be kept separate until we are ready for their breeding to commence. If I remember correctly, that will be some time in the summer. June, July or August. They will go in with the bull and have their first calf about the time they reach two years old.

Chickens

The chickens are doing well. At least three of the four roosters did get a little bit of comb damage during that cold snap. We kept them locked in their coop so their combined warmth would help keep everyone warm. Unfortunately, our roosters have very large combs. Those are those big red things sticking up from the top of their heads. They are quite subject to frostbite. There is only a small bit of damage that I saw. Maybe a ¼ inch or less on the tip of one or two of the points.  

So other than that, all is well with them.

Goats

My young goat girls are doing fantastic. They are still quite small, but will enter the breeding cycle in less than a month. They also require five months of gestation for their kids. We will be looking for our first kids from them in the height of summer. July and August should brings us those cutest of cuteness, goat kids. Well, it’s kind of a toss up between the kids and the lambs. They are both just as cute as they can be when young.

Speaking of goats, how about some info on how you might get set up for raising your own goats?

Raising Goats

I’m going to recount, to the best of my ability, the steps we took to prepare for raising goats. Then I will talk about some of the challenges. The rewards of owning and caring for goats far outweighs the challenges. Keep that in mind if you decide to go on the goat journey.

Getting Set Up

As you are making your plans for bringing goats into your life, the second highest priority is deciding how you will contain them. I’m going to say with near complete certainty that no matter how well you plan this and prepare for it, your goats will escape. Why do I say that? Because they are goats. It’s what they do.

What Do Goats Eat?

The first priority is deciding how you will feed them? Grazing is always the first choice here, but there are times when feeding a little grain is useful. And then there are nutritional supplements to be considered. Today it is popular to think that we are going completely back to nature and they can just live on grass. That is a fallacy in today’s world. Domesticated animals have been bred for generations to be cared for and so we must continue this practice. Our soils are depleted and the grasses that grow no longer have all of the required nutrition for healthy animals.

You will need to give them mineral supplements. You will need to manage their pastures. And sometimes, as much as you may try to prevent it, you will need to use modern medicine to save the life of your animals. These are skills you will build over time and I’ll try to cover the basics a little later.

Grass vs Browse

There are many types of grasses such as orchardgrass, crabgrass, fescue and so on, and your goats will eat them. However, they prefer what is called browse for well over half of their daily diet. What is browse you say? It’s brush, small deciduous trees like those small pines intruding at the edge of your pasture, and small saplings. They love things with thorns like briars, brambles and small black locust trees. They like wild roses and wild blackberry plants, also thorny. Then there are what we normally call weeds that they love. Things like pigweed, various kinds of docks, plantain and lambs quarters. The pigweed and yellowdock have deep roots and are hard to get rid of like dandelion. Plantain and lambs quarters grow wild all over the pasture and are great goat food, while we spend hours trying to get them out of our gardens before they take over.

So, keep that in mind when deciding what your goats might eat.

Grain

What about grain? We personally don’t use a lot of grain with our goats, or the sheep for that matter. But there are uses for it. In the commercial world, young lambs and goat kids are fed what is called “creep feed”. It is used to get their weight up so they can be weaned off of mother’s milk at an earlier age and remain healthy. As far as I can tell, its purpose is to get animals to market quicker and at less cost. Neither of these goals are our goals, so we don’t use creep feed.

We do use grain for other reasons. The number one reason is the health of a doe about to give birth as well as her kids. Where we live, the soil is depleted of selenium. You will need to check your area to see if this is the case where you will be raising your goats. Selenium is vital for the health of your animals.

White Muscle Disease

In the beginning, we used to have kids just disappear after a week or so. Our first goats were really wild and we couldn’t even catch them. They had their kids out on the pasture and we let the does take care of the kids without any intervention. We assumed that predators were getting these little guys. Then one day I caught one of the week-old kids not able to get up and stay standing up. I quickly drug out the book on goat health that I had on my shelf and discovered the problem.

It’s called white muscle disease and it is a result of too little selenium. In our case, the kids would not have enough selenium and quickly became too weak to stand. The kids are very clever at hiding and that is why they just seemed to disappear without a trace. I found one once hiding under a small pile of wood and once in the trunk of a tree. They are small and very easy to miss. Anyway,

White muscle disease is quite easy to remedy if you catch it quickly. A bolus of selenium and vitamin E and the kid is back on its feet within hours. But the better treatment is the preventative treatment. We feed our does just a bit of grain containing selenium supplement every day beginning about two weeks before we estimate they will give birth and then for about a week after. That ensures that mom has the selenium she needs and is passing it on to her kid via her milk. This completely eliminated losing kids to white muscle disease.

Goat Taming

The second reason we use a little bit of grain is to tame the goats. Right now my two baby girls will follow me anywhere. I can even pet Lian and she doesn’t run away. Admittedly, I do have to wait for her to come up to me. If I try to walk up to her in the pasture, she might walk away if she doesn’t see me with a bowl in hand. It is a very small amount, less than a cup between the two of them, and not every day. I’m loving the friendliness that I have not had in the past.

Just a quick note. Our first goats were purchased while we were still traveling back and forth from Virginia to South Carolina and back every single week. I didn’t have the time to spend with my goats that I have now. And they were wild. We could not get within 50 feet of them. It was a real learning curve to get them into the corral. The tasks was accomplished but not without frustration.

Travel Lanes

Scott has built the useful system of fences to move animals from one large area to another. We call them travel lanes. These were so useful in herding the goats. If we could get them into a travel lane, we could move them to a smaller and smaller area until we could catch them up to check on their health. One, we called her Julie Jumper, could escape even this arrangement. It was nearly a year before we were able to give her a health check. Every time we would corral them, she would jump over the five or six-foot fence. It took Scott building that fence up to 10 feet high to keep her contained. It was a small area, so it wasn’t like we had to redo all of our fences. Just those in the corral.

So, grain feeding for taming it a great thing. You want to be able to catch them up to check for general gut health and hoof health.

Ok, enough about grain. Let’s get to creating the most nutritious pasture for your goats.

Rotational Grazing

We set up a rotational grazing system. This system is the best way to maintain their health with minimal intervention with things like worming chemicals. I’ll talk more about worms in a minute. Rotational grazing is also the best way to maintain your pasture. Maintaining pasture is essential for having good foraging and grazing for your goats. You want them to have lots of good grass and browse to maintain their weight and for nutritional support.

How much pasture you require will depend on where you live. In Texas and Oklahoma, you will need more acreage per animal than we require here in Virginia. If you have questions in that regard, email me and I’ll try to give you resources to find out what is best for your part of the world.

Basic rotational grazing for us was setting up a perimeter fence around all of the pastures and then creating smaller paddocks within those larger areas. You will want to set it up so that each paddock will have no goats for a couple of months. This has to do with letting the pastures regrow as well as keeping the parasite load under control. That means those pesky worms I mentioned earlier.

Fencing

There are a couple of different approaches you can take with fencing. One, a permanent fence system. Two, an electric fence system. In my humble opinion, option two still needs a permanent fence perimeter. What do I mean by that?

Permanent Fence

As I mentioned, the goats will get out. Even with a “permanent” fence, they will find a way out eventually. You will want to be able to catch them up quickly so be ready for that. But here again, prevention is best. We can’t have them getting injured by getting out in the road. And we can’t have them damaging the neighbor’s property. A good strong perimeter fence is your best insurance for managing this risk.

Permanent fence needs to be designed specifically for goats. The wires nearer the bottom are closer together so the smaller kids are contained. I’ve seen our full-grown goat girls get through a fence wire that was barely 6” square. I can’t remember her name, but any time of the day we might find her grazing outside of the perimeter fence. Thankfully, they are herd animals and she never went far from the rest of the herd. Later she would be back inside just going on about her business.

Taller is better. Most goats like to jump and some can jump really high – Julie Jumper was as pro. Keep it close to the ground. If the land is not level and uneven, be aware of gaps at the bottom as you move across terrain. We use two strands of barbed wire at the top for extra height and deterrence from jumping.

As far as the dividers between paddocks, this is where electric fence is an option. We chose permanent fence here as well, but it is not absolutely necessary.

Electric Fence

The advantage of electric fence that is commonly used for all sorts of pastured animals is the ease of moving it. In the spring there will be lots of grass and browse, therefore, you may keep them in a smaller area to make sure they eat everything before moving on to the next paddock. Later in the summer, they may require a larger area for the same amount of time grazing as the grass is not as tall and definitely not growing as fast. Being able to vary the size of the paddock is easily accomplished with electric netting. It facilitates a more regular schedule for you.

Again, we chose permanent fencing so our trade-off is that sometimes they might be in an area for a week and other times as much as two or three weeks if the grass is strong. It’s a little different way of thinking about it than just automatically moving them every few days or every week or however much time you decide is optimal between rotations. We move on their schedule. Electric wire lets you move on your schedule.

Source of Electricity

Things to consider with electric fencing is whether you have electricity available close to your pasture, or are you going to use a solar charger to keep the electric fence hot. While a hard wire is more reliable, it’s not that practical unless you have only a few goats that basically in your back yard. If you have more extensive pasture, then solar becomes almost a requirement. The solar unit moves with the fence.

You can also use a marine battery that will move with the fence. All things to consider in planning your system. Plus, these are great conversations with your spouse. I love our dream building conversations probably more than anything else we do together. That’s just me. I’m not sure Scott would rate the conversations that high, but he does like spending time with me. So, there is that.

Housing

Sheep will stay outside in the worst of weather. Goats do like a bit of cover from the worst of it. Though it is not absolutely essential, it is recommended. Of course, how elaborate will depend on your individual situation. They really don’t require a lot of space and will bunch together and snuggle each other.

We have a calf hutch and a couple of dog igloos. Some people build wooden structures including a space where hay can be stored close by for use in the winter. A simple lean-to or covered area with open sides are also options. Just a little something they can get under when the rain comes down hard.

Supplements and Disease Management

A couple of last things to consider in your planning is how will you supplement their minerals. This is a requirement. They must have access to free-choice minerals. Options here include a simple system of buying a pre-mixed, all-purpose mineral or going the more elaborate route. There are systems were you can buy each mineral individually and keep them stocked in their own box. The animals choose how much of each mineral that they want to consume. The prepackaged minerals leave less choice, but are balanced for the average needs of a goat. It must be goat minerals. They need copper more than other animals. Minerals made specifically for goats will address that need.

Wormer

As far as disease management, there are a few things that you should have on hand. First, a good worming medication. While you may not want or need to use these chemicals, there will be times when it might save the life of one of your animals.

Hoof Trimmers

Hoof trimmers are essential for most goat breeds. If you don’t keep them trimmed, you are going to see your goats limping around every time it rains. It is an easy and necessary skill to learn. We got Kiko goats to minimize the need, but I have no doubt that it will be a need from time to time.

Final Thoughts

There is so much more to know, but I am going to leave it here for today. How will you feed them? How will you contain them? How will you house them? How will you care for their physical health? These are the main areas to consider first. Building the physical structures will be led by the decisions you make after having these discussions and thought exercises. Let me know if you have questions.

As always, our Locals subscribers have direct access to us. And you can always drop me an email if you have specific questions. Again, I covered only the very basic thoughts to consider. There is so much more. And should you decide to embark on this journey, I believe it is one that you will have a blast learning about with your family. Jump in with both feet and enjoy the experience. There is nothing like raising and caring for your own animals.

If you enjoyed this podcast, please hop over to Apple Podcasts, Google Play, Spotify or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. It really does help. If you like this type of content and want to help us out, the absolute best way you can do that is to share it on all of your social media platforms. Share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast. And come on over to our Locals community. Subscribe at peacefulheartfarm.locals.com. We’d love to have your support and input in the community. And we’d love to help you out by answering your questions. See you there!

Thank you so much for stopping by our homestead and until next time, may God fill your life with grace and peace.

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FARM STORE HOURS:

Tuesday and Wednesday:  10am – 12pm
Tuesday:  4pm – 6pm
Saturday:  by appointment

Peaceful Heart Farm

224 Cox Ridge Road, Claudville, VA 24076

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FARM STORE HOURS:

Tuesday and Wednesday:  10am – 12pm
Tuesday:  4pm – 6pm

Saturday:  by appointment

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