Hello beautiful peeps,
Farm news about the cheese cave. I’m ecstatic. And the usual animal updates — with a bit about the garden as well.
The quail eggs are going into “lock down” on Friday. At that point, the incubator cannot be opened until three days after the first chick is born. I expect to hear the first peeps on Saturday, perhaps Sunday. Can’t wait. I love the cute little quail chicks.
Sheep and Lambs
The lambs are all born now. We had no issues. The first time in a very long time. No lambs died. No ewes died or had issues. No bottle lambs. Let’s pray their health continues. We will be checking their health in about a week looking for evidence of parasite overload. It can happen this time of year.
Artificial insemination was completed on Monday morning. Now we wait three weeks, hoping none of them come back into heat. If they do, we start the process all over again.
The small cheese cave is up and running. We have transferred all of the cheese into the cave. Scott ordered a humidifier today. That piece needs to be in place as well. I am experimenting with creating natural rinds and that humidifier is crucial for my success.
How is your garden going? Scott and I transplanted all of our tomatoes and peppers into the garden. I grew about 50 tomatoes plants from seed. They are all paste tomatoes. I plan on making lots of tomato sauce, barbecue sauce, etc. There are 72 pepper plants. Yes, that’s right, 72. And six different varieties. I will be drying lots of peppers this year.
The beans got eaten on a bit by the deer. I closed a gate that I had open for the calves so they could eat the grass in the lower garden. But it also leaves a gap in the deer fencing. sighhhh.
That’s it for farm news. Now on to the farmer’s market update.
Same, same here. Wytheville Farmer’s Market will be open on Saturday 8 am to noon, again allowing you inside to make your purchases and pre-order pickups. I believe that this Saturday the veggie vendors will be more numerous and outside on the covered side. We are in the same place as before. See you there.
You can pre-order with us or with your favorite vendor. Call of send and email and I will get you set up. Find vendors on the Wytheville Farmer’s Market Facebook page. You will find our products listed there as well as on this page.
We are running out of lamb and goat. We are out of beef. It will be August before we have more. We are sold out of beef 1/4s and 1/2s and there is one lamb yet to be claimed. You can claim yours now by making a deposit for a half or whole lamb.
Herd Share Peeps, I will be inside near the exit door. I look forward to seeing each of you. Remember to let me know what you want for next week. Fresh milk and yogurt is available. And as always, cheese and butter.
New herd share opportunities are available. Contact me via email (firstname.lastname@example.org) or phone (276-694-4369).
News This Week
- Products Available
- Let’s Get Together
- This week’s FarmCast, “Reblochon Raw Milk Cheese is Coming!” is now available.
- FREE Cheese tasting downloads
|Choose 1 per week||1/2 Share||Whole Share|
|Raw Milk||1/2 gallon||1 gallon|
|Yogurt||1 quart||2 quarts|
|Butter||1/4 pound||1/2 pound|
|Ararat Legend||1/4 pound||1/2 pound|
|Peaceful Heart Gold||1/4 pound||1/2 pound|
|Pinnacle||1/4 pound||1/2 pound|
|Clau d’ville Cheddar||1/4 pound||1/2 pound|
Products Available to the General Public
|Beef||Price / Pound|
|1/4 Beef (approx 100 lbs)||SOLD OUT|
|1/2 Beef (approx 200 lbs)||SOLD OUT|
|Whole Beef (approx 400 lbs)||SOLD OUT|
|Ground (approx 1 lb)||SOLD OUT|
|Lamb||Price / Pound|
|Lamb Loin Chops||$18|
|Lamb Rib Chops||$18|
|Ground Lamb (approx 1 lb)||$10|
|Whole Lamb (approx 40 lbs)||$9.50|
|1/2 Lamb (approx 20 lbs)||$10|
|Chev (Goat)||Price / Pound|
|Ground Chev (approx 1 lb)||$12|
As always, we’d love to meet you in person. You can find us at the Wytheville Farmers Market on Saturday from 8:00 am to Noon. Special procedures are in place for your health and safety, but come inside the building and see me.
As always, you may visit us at our dairy farm in Claudville, Virginia Tuesdays from 10 am to 12 noon and Saturday afternoons from 3 pm to 5 pm. Find out how we raise our animals and why you will love the taste of tradition that is inherent in all of our products. Herd share holders will be able to see up close how their cows are cared for and the cheese operation and where it is stored.
This week’s podcast, “Reblochon Raw Milk Cheese is Coming!.” With the new cheese cave now available and the ability to add humidity, I can experiment with natural rind cheeses. It simply was not possible before. The cheese would become too dry and crack. I’m so excited about this opportunity.
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.”