Congraduations to Wilma!

On of the people who has most inspired and encouraged me over the twenty years I have known her is Wilma Melville. She has ridden 100-mile endurance rides, trained and hunted with Red Tail Hawks, done theater, stand-up comedy and magic, built and flown airplanes, raised four incredible kids and makes the yummiest persimmon bread you'll ever eat. But this week she was honored by Civic Ventures by being awarded a Purpose Prize. She was honored for her dedication to founding and growing the National Disaster Search Dog Foundation. The goal of the Purpose Prize aims to "invest in older social innovators by recognizing outstanding achievements, creating a network of people wanting to use their retirement years for the greater good, and channeling funds and assistance to these new pioneers." I remember in the early days of the Search Dog Foundation when Wilma would brainstorm with all those around her on how we could get people to donate ten dollars, let alone a hundred thousand! One of the things that makes Wilma so successful is her encouragement of those around her. Her faith in people's abilities has lead many to attain goals they themselves thought they could never achieve. Way to to go, Wilma! You deserve it.

A Weekend of Roasting Small Ruminants: Part Two

Thanks to my introduction to Kane's BBQ from the Skarlatos family, roasting a goat is a tradition that has taken place here on the farm for the last six years on Labor Day. This year over eighty neighbors, friends and family showed up to feast upon the bounty of locally produced foods.

Dad checking out what's left on the buffet wagon. Yes, we actually use a wagon!

Ralph has an audience as the goat is roasting. He's become a true master at this covering up the parts with foil that cook faster than the thicker parts.

Jim, Cecilia & Ralph hanging out by a well picked-over roasted goat.

Theo, Margaret and Linda relaxing and contemplating dessert.

Larry cleans up after serving up delicious snow cones. And yes, we still had home-made ice cream as always.

A Weekend of Roasting Small Ruminants: Part One

Labor Day weekend always starts out with the Skarlatos Family Reunion Lamb Roast.
The newest member of the Skarlatos family joins in the tradition of picking morsels from the roasting lamb.

The cousins carving the carcass.

Nick and I have been friends for 30 years. He's nine days younger than I am and just got married for the first time a few weeks ago. I honored them with a three-tier layered carrot cake. For anyone who has ever had my carrot cake, you know what a special occasion this had to be for me to crank out a masterpiece like that!

Some things never change......like a good bonfire!

Free Ranging Heritage Turkeys on Pasture

The big roll of electric poultry netting came from Premier One Supplies today so it was time to move on to stage three with the turkeys. Until this year, our flock has always remained within the confines of the portable bottomless hut until butcher day. It would get moved once-twice-three times a day depending on the birds' size and how much they were eating. But with the flock growing this year, I decided to try something new--actually letting them loose within an electrified perimeter (and yes, Molly & Flint, I clipped their wings so they wouldn't fly off into the wild blue sunset).
I thought that butting the electric netting up against the electrified high-tensile perimeter fence would be fine, but the birds have scooted under the bottom wire and are now starting to roam. I guess I'll have to enclose the entire perimeter with the poultry netting. The turkeys are the little black dots all over the green pasture (yes, it finally rained). I think they're kind of cool roaming around, but with my luck they'd wander into the woods never to return.

Fifteen minutes later......Being the social creatures they are, when Ralph watered the cows the turkeys followed him back to the barn which is near the road--NOT GOOD. So Jess & I got a bucket of feed and coaxed the flock back to the poultry netting and set it up in a completely enclosed area.

A Trip to Burlington, Vermont

I believe it is important for farmers to occasionally travel to other areas rich in agriculture to see what their peers are doing. So when I was given the opportunity to go to the American Cheese Society's annual conference & competition in Burlington, Vermont I jumped at the chance.

The opening reception was held at the breeding barn at Shelburne Farms, which is an incredible structure built in the late 1800's. Many of the artisan food & beverage producers were there sampling their products. Despite the heat, it was a most enjoyable evening.

The workshops at the conference were interesting and I got to meet a lot of other artisan cheesemakers.
One of my favorite workshops was Pairing Cheeses and Beer done by Garrett Oliver, brewmaster at the Brooklyn Brewery. But my main reason for attending was to scope out the artisan butters.

The Festival of Cheese on Saturday evening was the grand finale with the 1,208 entries on display for the attendees and public to sample. Of course, the first table I hit was the butter table and I did taste all the entries. My goal is to enter my artisan butter and win a blue ribbon. Some were very good and other tasted like yellow Crisco. After the butter table, I chose to sample all the blue ribbon winners and then I went back and sampled the non-winning cheeses that were made by cheesemakers I had befriended at the conference.

Farewell to Tibet

This blog began with the story of Tibet, a yak whose milk I wanted to turn into gloriously rich butter. But she had other plans.

In order to milk an animal they must first, be fresh (have a baby) and secondly, be tame enough to be milked. Tibet couldn't achieve either.

I worked hard for two years trying to tame her--working regularly with her in a swing chute, brushing her, even using a homeopathic concoction to calm her down.

But she knew those horns were deadly and never let anyone who got near her forget it. She'd bang then on the fence with lightening speed.

Thinking that once she became fresh and would be handled every day, I never gave up hope. The first bull was with her for nearly two months, but produced no offspring. The second bull she tried to kill despite many amorous licking sessions through the fence. When he was left into her paddock she promptly pinned him to the ground with those horns making low-pitched growling sound that was none too romantic.

That was the final straw. So yesterday we loaded her up and sent her to Horsts' Abattoir where she'll come home neatly packaged in USDA-inspected, vacuum-sealed packages of steaks and burgers in a few weeks.

Out on Grass

Two different sets of babies went out on grass today--the veal calves and the turkey poults.

The turkeys are actually on half grass/half gravel so they can fill their gizzards with tiny pebbles to prepare them for grinding up greens to better digest them. They are still fed a non-medicated, high-protein starter mash and will be gradually moved on to full grass and a pelleted food.


The calves are running and kicking up a storm on their new home--nearly an acre! They are still being fed two big bottles twice a day.

A Straight Flush Beats a Full House

Years ago we were driving back from Perry county and saw a septic tank maintenance company with this slogan.

We knew who we'd hire when the time came to have our septic tank services. For anyone responsible for maintaining their own septic system, it's important took keep it well-maintained or you risk turds in your tub and crap in your kitchen sink--not a pretty thing. So we take very good care of our septic system.

It takes less than an hour and $75 every three years. Well worth the time and money.

Puppies!

More than fireworks went off on the Fourth of July here at the farm. Dora, our purebred Great Pyrenees Livestock Guardian Dog had a litter of pups. All the pups have unique markings so we'll be able to tell them apart.

PA FACA Goes to Washington, D.C.

This week the Pennsylvania Farmstead & Artisan Cheese Alliance took a marketing trip to Washington, D.C. Our first stop was Agraria, which is a restaurant that uses locally grown products. They received quite a compliment from the Fishers, an Amish family making sheep & cow cheeses, who said that was the first time they've ever gone out to eat and had food as good as what they make at home.

Our next stop was at the Cowgirl Creamery where owners Sue Conley & Peggy Smith treated our group to a tasting of their cheeses and spoke about their dedication to providing a showcase for artisan cheesemakers.

After a short walk over a few blocks, we arrived at the Penn Quarter Farmers Market, one of the FreshFarm Markets. Market co-director Bernie Prince introduced us to the cheesemakers selling at the market and spoke about the demographic who regularly shops there.

Then we were off to the Big Bear Cafe where we were welcomed by Robin Shuster who has started a number of smaller farmers markets in several D.C. neighborhoods.

Our final stop of the day (after our driver was lost in D.C. for nearly 45 minutes) was the Whole Foods store in Georgetown. What a cheese counter!

Overall, the Pennsylvania Farmstead & Artisan Cheese Alliance was well-received and from this trip I'm sure more Pennsylvania cheeses will be showing up in D.C restaurants, specialty shops, cheese counters and farmers markets.

Attention All Foodies!

For anyone who loves good food, I mean really, really good local, wholesome awesome food, this is the must-attend event of the year.

Last year's dinner served up an all-star menu (on which goat meat from Painted Hand Farm was served!) along with refreshing libations from Pennsylvania wineries and breweries.

There were over two dozen artisan cheeses provided by members of the Pennsylvania Farmstead & Artisan Cheese Alliance. And who can turn down a chance to try delicacies such as Slow Roasted Suckling Ping with Mustard & Molasses Slop and Rosemary Crusted Leg of Lamb with Mint & Walnut Pesto...just to name a few of the many delicious items all prepared with locally produced foods.

Additionally, the evening includes wonderful music and a bag auction for marvelous donated items.

Hope to see you there!

The Latest Additions

This is how your Thanksgiving & Christmas dinners first arrive at the farm. Yes, that box hold 50 day-old turkey poults (that's what they call babies) hatched and shipped yesterday. Birds can survive without food and water up to three days after hatching because they are still drawing nutrition from their yolk so many birds are shipped through the regular old US Postal Service.


When the poults arrive, we take them out of the box one by one and dip their beaks in the water so they know where to drink. They will be kept in a brooder for a few weeks until they are big enough to go outside into a portable pen on pasture.

Veal Calves

A pair of Jersey bull calves arrived this week, too. They will be raised in an open, non-confined area prior to being turned out on pasture. Some people won't eat veal because they are opposed to modern commercial veal-raising practices. However, our calves are allowed to run free in the barnyard together and are not pumped full of any antibiotics & hormones.

The Flitshinger

Ralph shows off his latest completed project here at the farm as the goats look on.

A couple weeks ago our elderly Amish neighbors had an auction to get rid of most of their worldly possessions. There was the $3,000 wedding quilt and lots of other pricey antiques, but we were after one thing---the ground-driven manure spreader. I remember when Mr. Fisher first bought the contraption not long after we first moved here. He enjoyed tinkering with it and would tow it behind his equally old 1952 Farmall tractor (yes, some Amish use tractors) spreading manure over his pastures.

As the animal population on the farm grows, so does the poop pile. Last year we had another neighbor spread our compost pile using his tractor & spreader, but we wanted one of our own.

As the auctioneer jabbered away with his numbers, I kept nodding my head. "SOLD for a hundred dollars," he barked. The spreader was ours. Later in the day, Ralph putted down the hill on the 8N and hooked up the spreader. Once parked in front of our barn, we began cleaning all the old plastic and baling twine that was wound around the bars with fingers that flings the shit into the air. Some of the bars were loose and broken. The back bar that gives the final oomff to the spreader was missing a few wings.

After several days of dismantling, cleaning, oiling, greasing, tightening and a few trips to the welder, Ralph had replaced the broken parts and had the spreader put back together ready to go to work.

We don't know what kind of spreader it is, but while at the tire shop (it needed a new wheel and tire) which is also an old farm implements bone yard I saw a similar model rotting in the weeds. "How much do you want for that old spreader?" I asked the owner.
"I'll take a thousand bucks for it. It's an antique, you know," he replied.

I knew we had done good.

Birth of a New Venture?

BEFORE

Long before I ever bought the farm, moved back to Pennsylvania and started raising meat goats, I was fascinated by the premise of using goats for brush reduction after I first read about a company called Goats R Us. Not being prone to fires, I did not believe the need for kinder & gentler brush reduction methods were necessary here in the east.

But I forgot about poison ivy and began learning more about grass-based farming and certified organic methods. As I became more educated on the caprine dietary preferences for forbs and woody shrubs, I realized that maybe, just maybe, I could give this a try.

During

Last year on the farm we experimented with spot grazing & browsing and from our success decided to build a rotational paddock system. But a series of events have taking place this spring that has led me to begin working with what I initially termed the "B-Herd" (those destined to become sausage) for brush reduction. With my freezers full and the farmers market at which I plan to sell my meat products not opening until this fall, I somehow had to hold over my culls a few extra months. For the non-farming folk, hay prices have nearly doubled so feeding them purchased forage would only result in a higher price for the consumer. Enter brush reduction.

Pressed for time with the upcoming PASA field day here at the farm, I wanted to get my woefully overgrown gardens weeded and planted. But with days of back-breaking weeding ahead of me, I shuddered at the thought of weeding to exhaustion for days on end. So I got lazy, spent 15 minutes installing my portable electric netting from Premier One Supplies and began my experimentation.

Now I understand that part of taking goats on the road for brush reduction is training them not to scatter. Most large herds use dogs such as Border Collies to help keep the strays in check. I decided on a bell. So on Saturday morning with my fencing all set up, I opened the main paddock gate and began walking down our road with a ringing copper bell aided with a feed bucket with a few cups of corn. They followed effortlessly. I repeated the ritual that evening back to their paddock approximately 100 yards away and twice on Sunday. My weeding was complete. Ironically, this is my perennial herb garden and I was prepared to sacrifice my well-established herbs and flowers to get this garden under control, but the goats only mowed off the chives....all others (oreganos, sages, lavenders, lambs tails and bee balm) were spared. Off into the woods will be the next test. Say tuned.....

AFTER

Another One Bites the Dust

Ah, the joys of owning an old Christmas tree farm. Unfortunately, these farmed conifers are gradually falling victim to old age (40+ years) and borer beetle infestations. Fortunately, their roots are extremely shallow and they can be pulled out with the tractor. Plus, they make awesome bonfires throwing sparks high into the night sky and crackling when lit off. I think Ralph is getting ready for the Summer Solstice. Let's just hope the weather isn't too dry for a big burn.

Teeth Time

Yes, horses go to the dentist, too. Or should I say the dentist comes to the farm? Miss Bango turned twenty this year and part of keeping a senior horse healthy is preventative dental care. Horses develop sharp edges on their molars causing them to eat less and become poor in health. Since I want my red mare around for the next twenty years, she gets a checkup, vaccinated and dental work done each spring. She had some really sharp points on her molars this year so Dr. Lartz used something that looked like a big Dremel tool. As laid-back & bomb-proof as Ms. Bang is, she'd never stand for that contraption buzzing around inside her mouth so he gave her a little something to take the edge off. Her lower lip is still droopy.

We gave the vet quite a workout this morning. In addition to the equine care, he also had to de-horn three goats, castrate two bulls, preg-check a heifer (bred!) and give the dogs their rabies vaccinations. I'll spare you those images.