Hello beautiful people,
We are doing well here on the homestead. Hope you are as well. Not much going on here. I’m enjoying a little down time. Winter (well almost winter) is the time to catch up on things that have been put on the back burner. Specifically, I’m going to start making broth and canning it. I use a lot of it in stews. Broth is a great nutrient dense food.
Scott is out today (and yesterday and the day before and the day before . . . ) repairing fence and gathering wood. We’ve finally cranked up the wood stove. We will be using much less central heat. The electric bill will temporarily go down. Yay.
Our new heifer is doing great. All of the cows are doing well. The ram got to go visit the ewes. He started to work immediately. Literally, within 3 minutes. I’ve calculated that our first lamb is due on May 6th 2020. We may have as many as 14 new lambs next year. I am using a significant portion of our protein resources to help feed the homeless. One of our church ministries is supporting an overflow homeless shelter during the winter months. I will be providing an evening meal for up to 30 homeless women at least 2, and up to 4 times, per month from now until the end of March 2020. It is a fantastic way for us to give back to the world.
Our herd shares are sold out, but please get on our mailing list. I will have more available in the spring.
We are out of fresh milk and yogurt. We have lots of cheese and look forward to serving your cheese needs throughout the next 4 months until we once again have fresh milk and fresh milk products. Our farmhouse cheddar past the taste test and lots of you really like it. It’s still pretty mild and will only get better with time. We still have Peaceful Heart Gold and Ararat Legend as well as that very popular Pinnacle available for herd share owners.
As a reminder, those of you that shop the Independence Farmer’s Market can still place your orders for lamb, beef and goat via the online market. Here is a link to the online store. Register for an account, place your order online and pick it up on Wednesday afternoon at Grayson Landscaping (next to the old court house). Email me if you don’t see what you are looking for and place your order now for holiday “leg of lamb.” Now taking pre-orders via email.
News This Week
- Products Available This Week
- Let’s Get Together
- This week’s FarmCast: “Popular Cheeses” Lots of good information on many cheeses. Types covered are hard, semi-hard, semi-soft and soft (fresh and ripened).
- FREE Cheese tasting downloads
- Most Recent Recipes – Queso Fresco was added.
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
|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 is the second Christmas market, December 14th. Hours are 10 am to 2 pm for this great market day. Then we continue twice monthly through the winter. The Winter Market hours are 10 am to noon on the 2nd and 4th Saturdays of the month – Now through April.
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, Popular Cheeses, provides some great information about all kinds of cheeses. Cheese types include: Hard, semi-hard, semi-soft, soft (fresh and ripened). There is too much to do more than a brief overview. If you want more, see my podcasts The Taste of Cheese and The Basics of Cheesemaking.
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 HERE. Or, if you have an Alexa device, just say: “Alexa, play podcast Peaceful Heart FarmCast.”
Click the links and check them out. All of my recipes are printable.
Queso Fresco: Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy.
Crème Fraîche: Crème fraîche is similar to sour cream. While sour cream and crème fraîche are both used to add richness and tangy flavor, they are not the same thing. And is it worth taking the extra time to make your own crème fraîche? I’m going to say absolutely, yes, depending on the use.
Vanilla Cream Cheesecake Fat Bombs: A word of caution to anyone not living the keto lifestyle. If you are primarily burning carbohydrates and just add a lot fat such as in these luscious fat bombs, you will not induce ketosis and you will likely put on weight. There is a science to it. Ketosis first, then fat bombs for fun.
These delicious vanilla cheesecake fat bombs are high on taste and will give you a long-lasting boost of energy. They are deliciously creamy and taste just like cheesecake.
Lamb Chops with Balsamic Reduction Sauce: This recipe for lamb chops is a favorite on our homestead. The title sound fancy but it is an easy and quick recipe for two people (we eat two chops each). Rosemary, basil and thyme give it great flavor.