Hello beautiful people,

No calf yet. Still eagerly anticipating the blessed event. Cloud is a wonderful cow. She has easily worked into the milking routine. With only a few times of special urging, she now readily comes in, puts her head in the stanchion and eats her nutritional treats. She is the only cow we have that has never been milked. That will be her next training event but it must wait until she actually has milk.

Still very light on the number of quail eggs we are getting. Scott found this really cool setup while watching YouTube videos. It consists of a solar panel and a string of Christmas lights. According to the video he watched, it will be enough light for them to start laying eggs again. We shall see. The baby quail hatched. Not a very good return there. I think that the fertility has also diminished with the reduced light. Only 8 hatched and we lost one chick the first day. That makes 7 baby quail are in the brooder. They will stay there for a couple of weeks or until they have fully developed their feathers.  

On the cheese front we will have a new cheese for tasting. It is still very young, but we are going to open a wheel of Pinnacle. This is our alpine style cheese. It is most similar to Gruyere. We will continue to have Ararat Legend and Peaceful Heart Gold cheeses. I hope you herd share peeps are enjoying those.  

The farmer’s market at Independence is done for the season. But all is not lost there. Please check out the online store. I have ground goat (chev), ground beef, and ground lamb as well as various lamb cuts. Register for an account, place your order online and pick it up on Wednesday afternoon at Grayson Landscaping. Email me if you don’t see what you are looking for and place your order now for that holiday “leg of lamb.” Now taking pre-orders via email. 

I have one herd share that just became available. Please email me if you are interested. 

Please go HERE to learn all about Herd Shares

Download the jar cleaning protocol and FAQs.


News This Week


Products Available to Herd Share Owners

Choose 1 per week 1/2 Share Whole Share
Whole Milk 1/2 gal 1 gallon
Skim/Low-Fat Milk 1/2 gal 1 gallon
Full Fat Yogurt 1 quart 2 quarts
Butter 1/4 pound 1/2 pound
Cream 1/2 pint 1 pint
Ararat Legend 1/4 pound 1/2 pound
Peaceful Heart Gold 1/4 pound 1/2 pound
Pinnacle 1/4 pound 1/2 pound

Products Available to the General Public

Beef Price / Pound
1/4 Beef (approx 100 lbs) $7.00
1/2 Beef (approx 200 lbs) $6.50
Whole Beef (approx 400 lbs) $6.00
Ground (approx 1 lb) $7.00
Marrow Bones (approx 2 lbs) $2.00
Lamb Price / Pound
1/2 Lamb (approx 20 lbs) $10
Whole Lamb (approx 40 lbs) $9.50
Ground Lamb (approx 1 lb) $10
Lamb Soup Bones (approx 1 lb) $3
Chev (Goat) Price / Pound
Ground Chev (approx 1 lb) $12
Meaty Goat Bones (approx 1 lb) $3
Meaty Goat Bones (approx 10 lb) Ask about discount

Let’s Get Together

As always, we’d love to meet you in person.  This week and next week are the last weekly markets at Wytheville. Then we continue twice monthly through the winter. The Winter Market hours are 10 am to noon. Come by and see me on Saturday.  

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 where the cheese is made and stored. 


Peaceful Heart FarmCast

This week’s podcast is some really great information on “Home Made Whey Protein.” This nutritious liquid is not just for weightlifters. You can make it part of your daily routine. In this podcast I’m talking all about homemade whey protein. What it is, how it might benefit your health, and how you might use it. Whey protein is a traditional food that has sustained humanity since the milking of domesticated animals began about 9,000 bc.   

Listen to “Home Made Whey Protein” here.


Free Downloads

I want to follow up on a 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 HEREOr, if you have an Alexa device, just say:Alexa, play podcast Peaceful Heart FarmCast.

And don’t miss an episode! Subscribe to the Peaceful Heart Farm podcast on Apple PodcastsAndroidTuneIn, Stitcher or Spotify


Recent Recipes

Click the links and check them out. All of my recipes are printable.

chocolate peanut butter protein shakeChocolate Peanut Butter Protein Shake: There are tons of protein shake recipes out there, but if you love that chocolate and peanut butter combo, a chocolate peanut butter protein shake is a great way to curb the craving without reaching for the cookies or peanut butter cups. This chocolate peanut butter protein shake can be whipped up in your blender or smoothie maker in no time. It is packed with protein to keep you full, satisfied, and healthy.

hot buttered rumHot Buttered Rum: This is a rich and delicious beverage. It can be made with or without alcohol so everyone can enjoy it! This is as large recipe that makes 52 servings. No problem though. It is a mix that stores well in the freezer.

ice cream baseIce Cream Base: When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings. This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.

bone brothBone Broth: This rich and nutritious drink and flavoring for soup, gravy or sauce is made with bones that have bits of meat still clinging unlike “stock”. It is also generally thinner than “stock”. Most people use the terms interchangeably. It has been made for centuries. Roasted bones will add flavor to the broth and will darken the color. Bone broth is now a popular health food. Try it?

This recipe includes fresh herbs for an added bit of flair.

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