Hello beautiful peeps,
I’m a little late getting this out. Today was a very busy day. Lots of processing of peppers in preparation to making pepper jam. There will be a hot, medium and mild version.
At the Wytheville Farmer’s Market on Saturday we will have ground beef $7 per package (approx 1 lb). We also have ground goat $12 per package (approx 1 lb) and ground lamb $10 per package (approx 1 lb). There is still a little bit of Lamb Kabob/Stew $12 per package (approx 1 lb). Quail packages are available 1 lb – $20.00, and pickled peppers $5.00.
If you are a Herd Share member, remember this is the last week for fresh milk before we move to cheese and butter for the fall and winter. 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 been reconfigured. We had 56 birds in the penthouse. We processed some of them, but we kept 24 birds to add to our breeder groups. We now have seven groups of breeders. Additionally, we added an automatic lighting system. It comes on at 4 am and stays on until 6 pm, giving the quail 14 hours of light. The bulbs we are using emit light in the “daylight” spectrum. Hopefully, this is going to make our investment in these birds worth it. Theoretically, we could get 35 eggs per day very soon. That would be if all 35 of the laying hens laid an egg a day. It’s possible, but it will be at least a week, perhaps two, before we see any progress in that area. The new ladies have never laid any eggs and the older hens are not giving only 6 to 8 eggs per day and there are 15 of them. It will take a little while for the additional light to help them out.
The calves are in the process of being weaned. Over the next couple of weeks their milk will be reduced and finally stopped. After we stop milking the big girls, we will wait a few weeks to make sure they are dried up completely and can no longer produce milk before introducing the calves to the rest of the herd. We absolutely have to ensure sure this or the calves will just start nursing again and the cows will keep producing milk. It is very important that they stop producing milk so they can put all of their energy into growing the next calf.
The big girls are getting preg checked tomorrow. Fingers crossed.
Scott is still filling in those open spaces in the walls. Some places are harder to reach than others. For instance, the utility room has very high walls. It requires a ladder or scaffold to get to those places. I think Scott told me that he was creative in his use of ladders to avoid having to move scaffolding. He was careful, but he was standing on the top of the ladder where it says in no uncertain terms NOT to do that. Sometimes you gotta do what you gotta do. You’re just very careful about it!
I finally picked the last of the baby lima beans. I got out there real quick when Scott let me know it was going to rain again — and it was going to rain a lot and for multiple days. I really needed to get them in before they got soaked. That would making drying them take much longer and the possibility they would mold was much higher. I’m glad that it is done.
The peppers are still going strong and the celery is still looking great. Both of them are okay being wet. In fact, when I harvest the celery, having it nice and moist will make it last longer. All of that is going to go into the dehydrator. I use a lot of celery in stews and soups. This home grown stuff has a much stronger flavor. I love it!
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 8 am to noon. This is the last of the weekly markets. We are also moving into the winter markets which are the 2nd and 4th Saturdays of each month. The operating hours will be 10 am to noon.
There will be a couple of Christmas markets and I believe the hours will again be 8 am to noon. I’ll let you know as we get closer to those dates.
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 is done after this market. Yogurt will still be available through the end of November. 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, “Sheep Breeding” is now available.
- FREE Cheese tasting downloads
Products Available to Herd Share Owners
|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.
Peaceful Heart FarmCast
In this week’s podcast, “Sheep Breeding,” is a bit of a detailed telling of all the small, but very important, decisions that go into seemingly simply tasks. There is also a broader view of what we did with the quail as well.
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.”