Hello beautiful peeps,
Cooler weather this week has been a blessing. Harvest time in the garden is very sweaty work. Cooler temperatures is always welcome.
At the Wytheville Farmer’s Market on Saturday we will have ground goat and ground lamb once again. There is a little bit of Lamb Kabob/Stew also. Additionally, we will have Blackberry Jam $8.00, quail 1-lb package $20.00, various peppers (cayenne, jalapeno, sweet banana, Hot cherry, serrano) for $0.25 and $0.50 each, new potatoes 1-lb bag $3.00, 2 cups fresh basil (with pesto recipe) $4.00 and pickled peppers $5.00.
If you are a Herd Share member, let me know if you want to add anything to your regular product pickup. To get to that section, you can jump down the page here.
The quail have become my favorite animal here on the farm. Well, except for the donkeys — and the cows — and the goats — and the sheep. Okay, I love them all. But the quail operation is successful at this time. I have 15 hens in the breeder cages. And I have been getting 15 eggs per day. That success has taken a year and a half. Likely they will start dropping off the number of eggs in the next 4 to 5 weeks. As fall approaches and daylight hours are reduced, they will slow and then stop laying eggs for the winter. They will pick up again in late March.
Violet got another visit from the ag tech. She came into heat yet again. Will we every get all of these cows bred? I’m hoping this is the last time. With all of the rain we have gotten, they have so much grass to eat, they are getting fat. That’s a good thing. A few years back we had quite the drought and the grass suffered a lot. We thinned out many of our animals because we simply could not support as many as we had with the grass drying up in the drought. Thankfully, we have not had that issue in many years. Also we’ve gotten better at pasture management.
Scott is taking a break from creamery work and catching up on clean up tasks around the farm. Lots of bush hogging, gathering up scrap wood, rearranging tools and equipment. It’s looking a little better around here. The creamery always looks better when the grass is cut and the scrap lumber is cleared away.
Tomatoes are still coming in. Lots are ripening every day. Scott worked on the trellis and it still fell over in places. I need to go out there and just pick and pick and pick tomatoes to reduce the weight. The problem is that I have no place to store them if I pick them before they are completely ripe. Currently I have four shelves full of partially ripe tomatoes. I do regularly pick them before they are completely ripe. Otherwise the raccoon gets the benefit of our hard work. Although I’m thinking he will never be able to eat all of them this year. There are just too many.
Anyway, I am canning tomato sauce tomorrow. That will take care of two and a half 5-gallon buckets of ripe tomatoes. There are three more 5-gallon buckets worth ripening on the shelves. We are blessed with an abundance of tomatoes.
I’m dried two trays of green bell peppers and one of red bell peppers. Then I strung a bunch of cayenne peppers and hung them to dry. Those will be turned into home made cayenne pepper seasoning and red pepper flakes.
That’s it for farm news. Now on to the farmer’s market update.
We will be at the Wytheville Farmer’s Market on Saturday 8 am to noon.
See above for the new additions we will have ready for you!! It will be next week before we have ground beef again. The meat processor had an issue with their coolers and were shut down for a couple of days while repairs were accomplished.
We have ground lamb and kabob/stew lamb as well as rib chops and loin chops. We have ground goat back in stock.
Herd Share Peeps, I’ll see you in my usual location. Let me know if you want something added on to your regular choice. Fresh milk and yogurt is still available. And as always, cheese and butter. Looking forward to seeing you on Saturday and/or Tuesday.
New herd share opportunities are available. Contact me via email (email@example.com) or phone (276-694-4369).
News This Week
- Products Available
- Let’s Get Together
- This week’s FarmCast, “Canning Tomato Sauce” 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|
|Ground (approx 1 lb)||SOLD OUT|
|Lamb||Price / Pound|
|Lamb Loin Chops||$18|
|Lamb Rib Chops||$18|
|Ground Lamb (approx 1 lb)||$10|
|Chev (Goat)||Price / Pound|
|Ground Chev (approx 1 lb)||$12|
As always, we love meeting 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. Masks are recommended but not required as far as I know.
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.
In this week’s podcast, “Canning Tomato Sauce,” I share the basics of how I make tomato sauce. I’ve done it many times and now it is easy. Also included in that podcast is a bit of trivia about the donkeys and the cross they all have on their backs.
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.”