Hello beautiful peeps,
All is well here on the homestead. Sure we have lots and lots of doctors appointments to work into our schedule, but we are managing. We appreciate all of your prayers. There was some good news among all the bad. The treatment is only 5 weeks and recovery should be only a month or so — not the original 4 to 6 months we were anticipating. God is good.
New items at the Farmer’s Markets this week include blueberry, peach and apple pie filling. Are you ready to makes some pies? I’ve been very busy this week.
INDEPENDENCE MARKET CHANGES: The Independence Farmer’s Market is having a shelter built for the vendors. While that construction is going on, we will be set up east of the courthouse. Herd share peeps look for me there. I don’t know exactly where my location will be and it may change from week to week. All of that is still being worked out. Please bear with us through this cycle of growth.
There is isn’t much to say about the sheep. There are still four of them out there. We may have some babies in September or October. That would be a blessing. Mack is caring for them whether they like it or not. They still haven’t warmed up to him, but I think it will come in time. They were terrorized by dogs so I understand their standoffish nature with Mack. Again, I think they just need time.
We are going to leave Violet as she is for this year. Because of the problem with the hormone shot, she did not come into heat on the scheduled day. We don’t really know when she would come into heat again. The AI tech was ready to start over from the beginning but we have decided to just let it go for this year. We believe all of the other cows and one heifer are pregnant. Violet can get with the program with the rest of the herd next year. Trying again at this late date would put us right back in the same situation. Violet would have her calf much later than everyone else and would come back into heat much later than everyone else. That means two AI sessions instead of one for everyone. She is a very good cow, and even though we will be feeding her through the winter with no calf in the spring, she is worth keeping and having her next calf in 2023.
I’m pleased to say that we are done with quail hatching this season. All of the new babies are snug in the penthouse. There are 22 on each side. The egg laying girls have a newly cleaned hutch and they are content. Egg production will drop for the next month and a half as we wait for the new babies to reach maturity. After that, I think we can expect to have over 30 eggs every single day. I’ll be making more pickled quail eggs. Ask me about them at the market. There is a curry flavor, a standard pickle flavored variety and a few are pickled with garlic and beets.
One other note with the quail. We have noticed that we are starting to see genetic deformities in our babies. That means we will need to order some new eggs in the spring and upgrade our genetic pool. It happens every few years. There is no way to really keep up with which rooster is fertilizing which eggs. They all get cleaned up and stored together. Even though we always have at least four roosters, the genetics eventually deteriorate. It is all part of raising quail. I’m sure the people providing the eggs for hatching have a method to ensure genetic diversity. I just don’t know what it is or how it works. I’m good with continuing to rely on their expertise in this area.
Creamery and Scott’s Other Stuff
In the previous newsletter I said this is the last creamery update for quite a few months while we wait on Scott’s healing. However, as I mentioned above, his treatment will be much less than we originally anticipated. He is looking forward to getting back to it in the coming weeks — designing the electrical system and even pulling some wire is on his agenda. At the moment he is helping me snap and shell beans and peas.
Tomatoes, peppers, herbs and the crowder peas are all that is left. I say “all that is left,” but those plants are producing magnificently. I ended up freezing some tomatoes for later processing during the winter. All of my time with garden stuff is focused on finishing up canning the green beans, shelling/canning the crowder peas, and chopping/freezing the green peppers. At some point I’ll need to freeze some of the onions as well.
The pepperoncini peppers bloomed and produced another crop. I’ll be pickling more of them. Look for them at the market.
That’s it for farm news. Now on to the farmer’s market update.
Independence and Wytheville Farmer’s Markets
I will be at the Independence Farmer’s Market on Friday 9 – 1 and at the Wytheville Farmer’s Market on Saturday 8 – 12.
As mentioned above, I’ll have apple pie filling, peach pie filling and blueberry pie filling. Enough for one deep dish pie requires 48 oz of filling. I’ve got you covered.
One pound (plus) bags of crowder peas will be available at both Independence and Wytheville Farmer’s Markets. I’ll have the pickled pepperoncinis as well.
I’ll have blueberry and blackberry jam at both markets as well as mild pepper jam. Still no of strawberry jam. At the moment, I just don’t have time to make it.
I have quail eggs by the dozen and quail meat in 1 lb packages.
We have ground goat (approx 1 lb), grass-fed ground beef (approx 1 lb) and ground lamb (approx 1 lb). I also have a very limited amount of lamb cuts. Loin chops, rib chops, stew/kabob meat and two lovely petit legs.
Herd Share Peeps, the Independence market location has temporarily changed. Due to construction on the new covered facility, we are relocating to the parking lots east of the Court House.
I’ll see you in my usual location at the Wytheville Farmers’ Market.
Add on as you desire. Yogurt, milk and all cheeses and butter are at your service. Looking forward to seeing you on Friday, Saturday and/or Tuesday.
You can pickup at the Independence Market on Fridays between 9 am and 1pm, the Wytheville Market on Saturdays between 8:00 am and 12:00 noon, at the farm Saturdays 3 pm to 5 pm or Tuesdays 10:00 am to noon. Email me to let me know if you want anything extra this time.
I still have new raw milk cheese shares and a couple of milk shares available. Contact me via email (firstname.lastname@example.org) or phone (276-694-4369).
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. We are at Independence Farmers’ Market on Fridays from 9:00 am to 1 pm.
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, “A Cancer Diagnosis” is the topic. We have had a whirlwind month and a half. This is a short podcast to bring you up-to-date on what’s happening and what to expect with the podcast in the next few months. I’m not going to bore you with every little detail of our ordeal over the coming months. Instead I’ll be replaying some of my favorite podcasts. I may create some new content as time allows. Please pray for us during this time.
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.”