Hello beautiful peeps,
How is your day going? We are getting lots of stuff done and the day is going well. Knock on wood. Today is another tomato processing day. I think I might be catching up. Maybe. I canned 12 quarts of tomato sauce yesterday. Today I’m working on another dozen jars of diced tomatoes. Late week I squeezed in 17 jars of peach pie filling.
At the Wytheville Farmer’s Market on Saturday we will have ground beef. We also have ground goat and ground lamb. There is still a little bit of Lamb Kabob/Stew. Quail packages are available 1 lb – $20.00, 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 had the biggest success to date in hatching quail eggs. Out of 80 eggs, we hatched 64. That is a full 80% hatch rate. Unprecedented for quail. Now we have lost a few. To date there are 60 still alive and kicking. I’m pretty sure we are going to lose one more. There seems to be something wrong with his legs. I’m going to give him another day to get on his feet. This is the last batch of the year. It’s great to have little quail chicks yet again. They are so cute.
The cows are doing really well. They still make a lovely parade walk up to the milking shed twice a day. The milk is starting to drop off. As the season progresses they produce less and less. We still have a couple of months of milking ahead of us before we purposefully dry them all up — basically stop milking them. The girls need to use all of their energy to make a beautiful calf in the latter months of their pregnancy.
Scott has now gotten all the plywood on the gable ends of the barn section and roofing paper on one end. The other end will likely be completed today. We have the last of the sunflowers ready to hang in the attic part over the kitchen and cheese making rooms.
Again, there is still a lot to do. One task that needs to be completed before it gets cold is filling in the spaces in the block walls. There are a lot of them. When Scott was laying the blocks he left lots of the spaces where you can see through the wall. He estimates it will take him a couple of days of steady work to complete that piece.
As I said, I think I’m catching up on the tomatoes. I picked five 5-gallon buckets a few days ago. Those tomatoes are cleaned and resting on the shelves I have set up for plants starts in the spring. Of course, all that’s done and those shelves were available for other purposes. I’m watching the remaining tomatoes ripening on the vines. In a few days I’ll pick them again. Maybe only four buckets this time.
The peppers are still going strong. The purple hulled crowder peas are really doing well. Those going to keep going until frost. I picked a 5-gallon bucket of those a couple of days ago. Still need to shell those beautiful babies out. I love crowder peas. They are extremely easy to grow. Pests and disease are almost nonexistent. I don’t even have to fertilize them as much as other plants. And best of all, they taste awesome.
I mentioned the sunflowers are all in now. I have lots of green sticks out there that will need to be taken care of at some point in the future. We planted fall potatoes. The basil, oregano, thyme and parsley are doing very well. Likely I’ll have those at the farmer’s market until frost. I picked the last of the green beans yesterday. Lots of things are winding down. The baby lima beans are still going but the Mexican bean beetles may get them. They don’t really like them that much until they run out of green beans. We are just about there.
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.
We have all of our meats back in stock 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.
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.
I still have new herd shares 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, “Quail Chicks Hatched – WOW!!” 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, “Quail Chicks Hatched – WOW!!,” is an exciting report on the most successful quail egg incubator adventure to date. I share the procedures I use to ensure a successful hatch rate percentage. I picked them up from others on YouTube, gave them a try and have found them quite useful.
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.”