Hello beautiful peeps,
Hope everyone is doing well. We are well. The tomatoes are coming in very fast. We’ve been so caught up in getting other things done, the tomatoes are now getting ahead of me. I canned 13 quarts of tomato juice yesterday. Today I canned 8 quarts of green beans. Also today I’m started the process for another dozen jars of tomato juice or perhaps tomato sauce. We shall see.
At the Wytheville Farmer’s Market on Saturday we will have finally have ground beef again. We also have ground goat and ground lamb once again. There is a little bit of Lamb Kabob/Stew also. Additionally, we will have quail 1-lb package $20.00, various peppers (cayenne, jalapeno, sweet banana, Hot cherry, serrano) for $0.25 each, new potatoes 1-lb bag $3.00, 2 cups fresh basil (with pesto recipe) $4.00, fresh oregano $3.00, fresh thyme $3.00, 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.
I have one hen that escapes nearly every day. The other evening, it was pouring down rain and she escaped. I had to hop over to the milking shed and borrow the rain poncho from Scott. When I got back to the quail cage, I couldn’t see the hen. They are colored to be hard to see. I walked around a bit and finally flushed her out. She jumped up and flew a few feet. She got out again this evening. Do they never learn?
New chicks are scheduled to be hatching out on Saturday. How many will it be this time? It’s always fun when we have baby chicks.
We are drying off Cloud. She is no longer part of the milking routine. She gave birth back in November. Luna is nine months old now. Perhaps Cloud could have gone another couple of months, but she was having more and more issues and getting more and more anxious — and kicking Scott when he tried to hook her up to the portable milker. She does not produce a lot of milk anyway. Cloud is only 3/4 Normande and 1/4 Angus — not really a milk cow. Anyway she is done until next year. Then we shall see if we try to milk her again.
Scott has completed the end wall frames of the attic space over the barn. He also moved a bunch of stuff to the attic storage area over the creamery part of the building. AND he hung up the sunflowers to dry in that space.
There is still so much to do. The metal roof, ceilings, walls, floors, not to mention electric, gas and plumbing. He keeps plugging away at it. We are going to have an open house to beat all open houses when we finally get it done. Hope to see you then.
The tomatoes are overwhelming me. I only have so many pots to be able to handle then all. Lots are ripening every day. Scott’s work on the trellis was only temporary. Plants are falling over again. And not just a little bit. The cages are laying flat on the ground. I said last time that I need to go out there and just pick and pick and pick tomatoes to reduce the weight. It’s now this week and that still hasn’t happened. Tomorrow is the day. I’m planning on filling about five 5-gallon buckets with tomatoes. Oh, and we have to work in picking the green beans and crowder peas. AAAAAnd more of the sunflowers are ready to come down before the birds start eating the seeds or the seeds start falling on the ground.
I am also canning tomato juice again tomorrow or Friday. That will take care of the tomatoes I already had inside. The shelves are ready for the next round. This round will be quick because they are mostly ripe.
Scott is helping with the peppers. He chopped up a mess of bell peppers and put them in the dehydrator. That part is done. There are a lot more to be dried. He will get to them in the next couple of days.
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!!
We have ground lamb and kabob/stew lamb as well as rib chops and loin chops. We have ground beef and 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 (firstname.lastname@example.org) or phone (276-694-4369).
News This Week
- Products Available
- Let’s Get Together
- This week’s FarmCast, “Harvest Season” 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)||$7.00|
|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, “Harvest Season,” I’ll give you more of the details on what’s happening with the garden. There is a lot. And lots more info on the situation with Cloud, the quail and the sheep. Tune in and share with others to help out the podcast. I really appreciate your help with that.
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.”