Hello beautiful peeps,
I have a new podcast episode out there. Please give it a listen and share with others who you think might enjoy my content.
I have two beef quarters available. Let me know if you are interested. It is 100 lbs of packaged and frozen grassfed and finished beef. About 40 to 45% is ground beef, the rest is ribeye, filet, NY strip, and sirloin steaks, various roasts, brisket, short ribs, soup bones and liver. I probably forgot something in that list. This is very high quality beef from our Normande herd.
How about a brief look at a day in my life? I also give a few homestead updates. It’s short and sweet. This is the first time I’ve created a podcast while making cheese. It actually worked out quite well. I might try it again.
I’ve finished my series of podcasts with very basic information on growing your own food. Next up for podcast series will be all about herbs used for herbal medicine. Most of that will only be available in my Locals community. You can find it at peacefulheartfarm.locals.com.
My Social Media Community
My social media platform of choice is Locals.com. Our Locals community can be found at https://peacefulheartfarm.locals.com. This platform is designed to be a community and to be able to support itself. Not only will I post, but subscribers can post as well. You can view all of the 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.
After 30 days, it is $5 per month to become a subscriber. Subscriber status gives you access to ALL content, including the subscriber-only content. Subscribers can post and comment on my 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 be part of 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, 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.
We are in the process of artificial insemination with our cows. It is not going well. In fact, it is going so badly that we are seriously considering keeping a bull. We used to keep a bull but got tired of feeding him through the winter. A full grown bull can eat a lot of hay. He only provides a benefit to the farm about two months out of the year. We shall see. There is still time to make a different choice.
Mack and Charlotte
I can’t remember if I mentioned that we lost Finn a while back. He escaped one last time and never returned. It was bound to happen. I had just determined I was going to try one of those “shock” collars because we were so afraid something was going to happen to him and to Charlotte. We were too late for Finn. And Charlotte has at least been staying nearby. She still gets out occasionally, but never goes very far. I have the collar now but am not going to use it at the present time. As long as she does not wander far, she should be fine. Finn would roam for miles and miles.
So Charlotte and Mack are getting to know one another. Everything is going well so far. They are both in with the sheep out in the front field. That is where we had a coyote attack earlier this year. I feel confident that is not going to happen again with these two guardian dogs on the job.
Quail and Chickens
The quail are all gone now. We finally processed them and now our focus is on the chickens. There are 14 American White Bresse that are doing very well. The roosters are crowing up a storm now. Six hens and eight roosters. We will have a few chickens in the freezer soon.
There are nine Black Copper Marans. Better numbers there. Six hens and three roosters. I’ll be keeping all of the hens of both breeds and two roosters of each. The rest will be meat birds for our freezer.
In the spring, I’ll hatch out a bunch more so we can keep the freezer stocked. I expect the girls to be laying lots and lots of eggs starting in about a month. I’ll probably run out of quail eggs about that time so it will all work out well.
Creamery and Scott’s Other Stuff
The electrical installation is getting ramped up. The ceilings and insulation will go in right after that. I think we are doing one room at a time. Scott tells me the “milk room” is ready for the ceiling and he needs my help with that. He has some of the electrical stuff in place and now I will help hold the ceiling panels up while Scott operates the electric screw driver. It’s easy work and I love helping out.
The garden is amazing. This is our fifth year with these raised beds. Each year we have added compost from our farm. It has paid off big time this year. I have the most beautiful plants I have ever seen in any garden. Summer squash, winter squash, cucumbers, Swiss chard, eggplant, tomatoes — it is all amazing.
That’s it for farm news.
Farm and Farmer’s Market Items for Sale:
Mild and Medium Hot Salsa in pint jars
Sweet and sour pepper relish (pint jars)
Spiced pear jam – a hint of ginger and cloves (pint jars)
Pickled quail eggs in 1/2 pint jars.
Apple and Peach pie filling (quart jars).
Pickled pepperoncini (pint jars). I have a variety with red pepper if you like a bit of spice.
Pepper jam in 1/2 pints
Quail eggs by the dozen (limited quantities)
Quail meat in 1 lb packages (limited quantities)
We have ground goat (approx 1 lb)
I’m out of ground beef (approx 1 lb) until the first week of September
Grass-fed ground lamb (approx 1 lb)
I’ll see you in my usual location in Independence.
Add on as you desire. All cheeses and butter are at your service. Looking forward to seeing you on Friday.
You can pickup at the farm Saturdays 3 pm to 5 pm or Tuesdays 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 (email@example.com) or phone (276-694-4369).
Peaceful Heart FarmCast
Homestead Musing is now available. See the description above. Please like and share with others on all of your social media platforms. Subscribe on your favorite podcast app.
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 HERE. Or, if you have an Alexa device, just say: “Alexa, play podcast Peaceful Heart FarmCast.”