Kidding season is almost here! We have three girls due beginning-middle April. This year will be our second season kidding and milking. I miss the anticipation of kidding. I miss the smell of fresh goat kids (they smell like vanilla milk). But most of all, I miss milking! It’s my favorite “chore” around the farm. I also miss opening up the fridge to see a shelf full of fresh milk. But mostly, milking is the shiz. I put in my headphones, listen to a podcast or audiobook and head out to the barn to see my girls patiently waiting for me. One by one, they walk up to the milk stand and I get to spend lots of personal one-on-one time with each of my girls. My cold hands on their warm udders, the sound of their breathing and ruminating bellies next to my cheek. Then marching out of the barn with a pail full of liquid gold. It’s like carrying a trophy back into the house every morning. I am the milk maid victor!! But there’s a lot more that goes into milking. Cleanliness, feed control, blah blah blah that you don’t always hear about when you’re getting ready for milking for the first time. So today, I’m going to fill you in on my all natural milking supplies that I use for my girls. First of all, I like raising my goats as naturally as possible. Meaning, I give them herbal dewormers and tinctures when they need medicine as a preventative and treatment. If those don’t work or something serious happens, I go ahead and use regular medicine. When they’re in milk and I’m milking them, everything that happens from start to finish is all natural as possible. After all, you are what your milk… consumes. That doesn’t really apply. But when milking, I like to use as few chemicals as possible to ensure the best possible, farm fresh, most delicious, all natural goat’s milk as possible. So let’s start from the beginning.
We’re proud to announce that we now have Iowa Swabian Hall pork available for private sales! Read on for more information and how to order your custom, heritage breed pork!
Well, hello! Welcome to Such and Such Farm, version 2016. The year of… I don’t know what it will be, actually. Hopefully our successful grafting of the world’s first money tree (patent pending). Or the year of the new living room couch that is dog hair resistant. Or the year of perfect Missouri farming weather. Ok, that last one is a bit of a stretch. But for real, real (not for play, play) I’m hoping that this will be the year of growth and community. Growth can mean many things; expansion, maturing, physical change, emotional change, advancement, the list goes on. Community can mean a large group of people (nationwide/statewide/online), a specific group of people (our immediate St. Louis region/like-minded farmers/our wonderful clients) or it can mean family (by blood or by fate). Which brings me to the subject of this post. This post is all about real talk. Real things, real people, real events, real farming. No veil of white picket fence, picture perfect farm life. But to start, I need to go back. (que dreamy, harp music a la Saved By the Bell imaginative sequence).
I know things have been quiet over here on the blog and social media. Why? Well because it’s finally fall and most days (and nights) are spent outside enjoying this beautiful fall weather we’ve been having! I feel like this entire spring/summer season has been one long marathon and fall is finally our finish line. It’s that perfect time of year in between extreme chaos and hibernation. But that doesn’t mean we’ve all been lollygaggin’ and jumping in leaf piles. Maybe some of us have. Certainly the dogs have been. Fall is the perfect time for reflection and construction and both of those things have been happening. Here’s a little catch up on some of our fall activities and one new adventure that I’m about to start (hopefully with all of you!).
When we were first looking to buy the farm back in 2011, we got the standard tour. Nice farmhouse with porch, fresh water springs, many outbuildings, chicken coop, small pond and cemetery. Wait, what? A cemetery? Oh yes, our farm came with a cemetery. I’ve been meaning to do this post for a while now, but honestly didn’t know what else to say besides… “Uh, our farm comes with dead people.” But this year I’ve been able to do some research about our cemetery to see why it’s here, how long it’s been here and most importantly, who is here. So light your lantern, que the wolves howling and let’s take a walk through our small cemetery and our property’s history.
This summer has been hectic. I know that I say that almost every single blog post, but it’s true. The summer has been crazy. The farm has been crazy. It’s always crazy. It’s a farm. We’ve had some huge projects going on this summer including the expansion of our rotational grazing pig pastures, a big ribbon gutter concrete pour over our driveway and the installation of our energy free irrigation system, just to name a few. Alongside those projects, we’ve had the weirdest summer weather ever. It rained the entire first half of the year, leaving our garden wet and confused… like spectators at a Gallagher comedy show. We (well… I) said a tearful goodbye to a few animals on the farm that crossed the rainbow bridge before their time. That was the most awful part of the summer. I can start the garden over again next year but I won’t be able to get our beloved animals back. I cursed Mother Nature and the farm for my pain. I was mad. But again, that’s farming. After I dried my eyes, I realized that there was still a beacon of hope… rather, a bacon of hope. Last week, we had five sows deliver 48 beautiful baby piglets. One of those mommas was my good friend, Amy Swinehouse. So this blog post is an open letter of thanks and gratitude to her.
This has been the weirdest year for our tomatoes. Early in the season it was so cool and rainy, which meant that our tomatoes would keep producing new growth but no ripe tomatoes. Once the summer got its act together and shot up to 90 degrees, we got an overflow of ripe tomatoes. Thank you jeebus! On the weekends I’ve been canning my brains out. I’ve done tomato jam, tomato puree, tomato sauce, but I wanted to do something different this year. Because I don’t really want to live off of lasagna this winter. I’m not Garfield. I thought about canning something outside the box… or.. jar. Something that would incorporate a lot of our garden’s bounty and also be very useful. So obviously, I made bloody mary mix. Here’s a big shocker: we have a lot of friends that come over to visit, camp, help out on the farm, visit the animals and surprise, surprise… drink. And drink a lot. In the morning, they’re often searching for a delicious hair of the dog antidote. Who doesn’t love a good bloody mary? And what’s better than a bloody mary than a healthy homemade bloody mary mix! You’re welcome, friends.
Last week we talked about whole hog butchering. The whole idea of whole animal butchery is using every part of the animal that you can and letting virtually nothing go to waste. The only part of our pig that we didn’t use was the skin (we skinned it instead of scalding it) and hooves. There are things you can do with the skin and hooves, namely cracklin’s and… I don’t know, pickled pig feet? For this first time around we didn’t use them. But something we were very excited about using was the head for head cheese and pork stock. Oh buddy! It’s a twofer! Head cheese is awesome and it often gets a bad rap because it’s a weird name. Much like the very popular AMC Gremlin or Hoobastank. We’ll talk about the name in a second. I know there’s something called “head cheese loaf” you can get in the grocery store but let me assure you, that stuff is weird. Real head cheese is a delicious, rich mixture of fat and muscle with endless spice options. So let’s get on this salty meaty train and learn how to make authentic head cheese at home.
If you’re anything like us, you may have over-planted summer squash. And that means that, also like us, you have summer squash coming out the yang right now. It’s the summer squash-pocolypse. We may be sick of it now but come winter, we’ll be begging for a taste of summer. Squash and zucchini can be so easily preserved in a number of ways besides just zucchini bread. I mean, zucchini bread is delicious but c’mon… who needs 20 loaves of that in their freezer? Maybe your grandma. Like, if she was storing up for the winter church bazaar or something. Variety is the spice of life, grandma! Here’s three ways to preserve your summer squash and at the same time give you lots of different meal options throughout the rest of the year.
We were so excited to have Strange Donuts visit our farm to shoot an episode for their first season of Strange Louis!