First off I want to welcome all of my new subscribers. Thanks for tuning in. I’ll give you a brief rundown on how this newsletter is structured. That way you can skip around to where your interests lie.
I usually start with any market updates. Next I’ll give some homestead updates to keep you in the loop with how our animals and projects are progressing. Then a section on market availability and herd share pickups. Following that, there will be a section on what products are available to herd share owners and then what the general public can purchase. I end each newsletter with an invitation to meet me in person either at the market or the farm and a brief write-up on my latest podcast complete with a link to the podcast page on our website. And if you haven’t gotten your free downloads, there is a link to make that happen as well.
This Saturday 2/13/2021 is the 1st market for February. The hours at the Farmer’s Market this time are 10:00 am to 12:00 noon.
For your convenience and safety, we just started an online market. Let me fill everybody in on how the online market works. To set up your account CLICK HERE. It opens on Sunday at 7:00 pm and closes on Thursday at 7:00 pm. Place your order with whatever vendors you choose during that time window and pick everything up at the Wytheville Farmer’s Market between 9:00 am and noon. Anything ordered from the online market is not picked up at our booth. Your purchases are picked up on the covered side of the building. Feel free to come on in an chat with me even if you placed your order on line and picked it up outside.
We will have our lovely quail eggs for $3 a dozen. I have a couple of pickled quail egg recipes that are working well for me. I’ll have jars of pickled quail eggs as examples of how they look. Three different varieties to give you an idea what can be done. Again, I’ll have pickled peppers (not very hot) for $5 a jar, pepper jam (HOT, Medium and mild) for $5 a jar and apple pie jam, $8 a jar. We have the usual grass-fed meats available – ground beef $7 per package (approx 1 lb), ground goat $12 per package (approx 1 lb) and ground lamb $10 per package (approx 1 lb). Quail meat packages are available 1 lb – $20.00, and pickled peppers $5.00.
If you are a Herd Share member, this week you can pickup between 10:00 am and 12:00 noon. Email me to let me know want anything extra this time. To get to the product section, you can jump down the page here.
The quail are still laying lots of eggs. The cold weather does not seem to affect them at all. Again, check out my pickled quail eggs at the market. They are easy to make and oh so tasty. Once I start incubating eggs again, the egg availability will drop off so get your eggs now.
We are getting closer and closer to the time when we will have new calves. Claire, the matriarch, will be 11 years old shortly after delivering her calf this year. She is starting to show her age a bit more. As her pregnancy advances, she has more and more difficulty getting up after a nice time laying down and chewing her cud. I’ll be giving the vet a call soon just to make sure this is not going to be a problem. She did this last year, but it seems to have started earlier this year. I dread seeing how hard it will be for in a month from now. We shall see.
Rosie is starting to develop an udder. That means she is getting ready to have her first calf. It will likely still be six weeks or more but we are watching her closely. We bought her even though it was likely that she was already bred and at a very young age. Again, asking the vet lots of questions about how to determine if she is having any difficulty. So far so good.
Scott has nearly finished the entire outside of the creamery. If you have been following his pics on Facebook, you’ve seen the beautiful job he is doing on this project. He is waiting on some soffit material to ship so that he can finish up on the outside (except for paint).
We had a good discussion on whether I would be able to make cheese in the cheese make room this milking season. The jury is still out on that but if it does come to pass, it will be right before we stop milking in the fall. I try not to be too pushy but I’m so ready to be able to have an easier time with all of it. In due time I’ll have my dream cheese make room complete.
That’s it for farm news. Now on to the farmer’s market update.
I will be at the Wytheville Farmer’s Market on Saturday 10 am to 12 noon.
Our items for sale include apple pie jam and hot, medium, or mild pepper jam.
We have all of our meats back in stock for you.
We have ground lamb as well as rib chops and loin chops.
We have ground beef and ground goat.
I’ll have lots of quail eggs!!.
Herd Share Peeps, I’ll see you in my usual location. Add on as you desire and all cheeses and butter are at your service. Looking forward to seeing you on Saturday and/or Tuesday.
I still have new raw milk cheese herd shares 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, “What is Flocculation in Cheesemaking?” is now available.
- FREE Cheese tasting downloads
Products Available to Herd Share Owners
|Choose 1 per week||1/2 Share||Whole Share|
|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
|Quail||Price / Pound|
|Quail Eggs (1 dozen)||$3.00|
|Quail meat (approx 1 lb)||$20.00|
|Beef||Price / Pound|
|Ground (approx 1 lb)||$7.00|
|Lamb||Price / Pound|
|Lamb Loin Chops||$18|
|Lamb Rib Chops||$18|
|Lamb Kabobs||SOLD OUT|
|Ground Lamb (approx 1 lb)||$10|
|Chev (Goat)||Price / Pound|
|Ground Chev (approx 1 lb)||$12|
|Jams and Jellies||Price / 8 oz Jar|
|Apple Pie Jam||$8|
|HOT, Medium, or Mild Pepper Jam||$5|
As always, we love meeting you in person. You can find us at the Wytheville Farmers Market on Saturday from 10:00 am to Noon. Special procedures are in place for your health and safety. Masks are still 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.
Peaceful Heart FarmCast
In this week’s podcast, “What is Flocculation in Cheesemaking?,” I’m going over the basics of making cheese again. This time I’m going to pause at the step where coagulation of the curd occurs and give a quick and easy method for taking this to the next level. Of course, I’ll be giving more updates on the homestead and ideas we are considering for this year’s garden.
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.”