Hello beautiful people,
Hope you had a wonderful Christmas. And here’s wishing you a very Happy New Year as well. I’ve followed through on making broth and canning it. The extra meat is going into a wonderful stew for the women staying at the homeless shelter tonight. It included lots of broth and lots of our canned vegetables. It is seasoned just right (IMO ). There will be fresh baked bread and chocolate cupcakes.
Scott still has a lot of wood to gather for winter wood stove heating, but at the moment he is out there in the creamery under construction building the roof. The first step was to put down the attic floor. That gives him a platform to build the rafters. He is such a great builder. I wish you could see up close the wonderful job he is doing.
We named the new heifer Luna and she is doing great. The bull and a couple of steers are back out in the front pasture, separated from the girls. Cow breeding is done. The choice was because we did not want to breed Cloud yet. After giving birth to Luna, Cloud will come back into heat again in the next week or so and thus the decision to remove the bull. She will be bred via AI along with the rest of the girls in the beginning of summer 2020. We have received our tank for storing semen. Scott has found a resource for charging it up and we will be receiving our choice of bull semen in the very near future.
I have a couple of herd shares coming up so if you are on the waiting list, look for an email from me this week. If you are not already signed up, but please send me an email and get on our waiting list. I will have more shares available in the spring.
This week is the last pickup for 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.
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. We now have lamb available in 1″ kabob chunks. It’s great for making Indian curry dishes. I’ll have a recipe printed for that by the end of next week.
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 interested in purchasing.
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|
|Lamb Loin Chops||$16|
|Lamb Rib Chips||$16|
|Ground Lamb (approx 1 lb)||$10|
|Lamb Soup Bones (approx 1 lb)||$3|
|Whole Lamb (approx 40 lbs)||$9.50|
|1/2 Lamb (approx 20 lbs)||$10|
|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 Saturday is the last December market. Hours are 10 am to 2 pm for this great market day. We will continue twice monthly through the month of April. The Winter Market hours are 10 am to noon on the 2nd and 4th Saturdays of each month.
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.