Summer slowly winding down...

Greetings Farm Followers,

Summers in SC can be exhausting! We have lived here for over nine years now and between the high temperatures and awful humidity it can become quite a struggle. Now I have lived for several years in Florida, ten years in northern Alabama so I am no stranger to southern weather, but this year it has been very challenging for sure. Between the rain and relentless humidity I can say cooler climates have their appeal.:-) Enough complaining! Let’s get some updates!

Lissa our Jersey milk cow has done really excellent in learning how to be a milk cow. I am completely comfortable with her (not less aware) of the dangers of any large animal. This is her first lactation so we are not seeing extremely large volumes of milk, the calf has been weaned so her output on a 100% grass based diet is about 3 gallons per day. Her creamline has greatly improved and from all reports her milk tastes great. Her udder is maintaining good health. My one concern is her weight, she is too thin and my concerns are that since she came from a “grass-based” dairy which grains heifers and cows at the stanchion she is not fully thriving on 100% grass forages and supplements. The Vet will give her a checkup and we will make sure no health issues have appeared like worms or parasites of any sort. Then we will give it some time and make a decision as to how to proceed. If she needs a grain supplement we will seek other pastures for her. Right now she receives supplemental grass hay, fermented alfalfa, soaked timothy grass pellets and all the minerals she needs ala-cart. I am not a fan of beet pulp products. Jersey are notorious for “milking off their back” so we are watching her carefully. She is happy and healthy enjoying her days grazing and sunning chewing her cud otherwise.

Our flock of rare breed chickens seem to think that laying eggs whenever they feel like it is acceptable. Of course extreme heat and humidity affects all life but they are surely “milking it”. I will be bringing a more dependable egg layer into the flock this Fall.

Our cross breed turkey poults are growing nicely. Looking forward to how they will turn out come Thanksgiving. The adult Narri hens think they need to brood everything. We put golf balls in our coop to keep the snakes from eating our eggs and they will sit on those golf balls for days on end. I have to down right escort them out of the coop just to get some food and exercise. They surely are some great brooders!

Our Oberhasli goats are doing well. Our one doe who had two little bucks in May is getting ready to wean them. They will shift pastures in September and join the others. I will be selling off all of the males in the next few month. So if anyone is looking for an Oberhasli buck let me know. Message the farm. They are not registered, but come from registered stock. The two little bucks are horned but the two other bucks are not. (Well the scurs fall off periodically) Disbudding bucks has always been a difficult job. Our sweet Vet in Alabama worked so hard with our goat herd but nevertheless for the most part scurs developed. So I decided not to disbud the new bucks. If they get too rambunctious we can always glue Kongs on them.

Our two Bershire gilts are growing nice and fat from their organic feed and Jersey milk. They drink on an average about 1-1/2 gallons of milk per day. Hopefully we can send them to the processor in late Fall.

Our New Zealand doe gave birth to four baby rabbits yesterday. She is a first time mom and so far she seems to be doing a good job. We pasture our rabbits so they are in movable pens with nesting boxes built in. Once the babies are weaned we will move them to a grow out pen. Lord willing, they will all survive and provide some good protein here on the farm.

And for one last update I have decided to offer organic fresh roasted Peruvian coffee and organic tea blends for sale. I have been roasting my own coffee for a few years now but this is an area that I see a need of locally. There are quite a few coffee roasters but rarely are they truly organic. Same with tea so I am determined to do the best job I can selling these niche items from farm to those of like mind. Check the Farm Store page for update.

Thanks for reading my Blog post. I do appreciate the encouragement and the contributions.

New turkey babies!

Greetings farm followers! Our Beltsville Small White hen decided to set some eggs. We raise two breeds of turkeys here on the farm. The Beltsville Small White and the Narragansett. We do not separate our turkeys so I am sure the little turkey poults are crosses. Nevertheless the poults are here! So far we have seven that have survived. The hen is still setting a few more and we have placed three in our incubator. We have separated them from momma hen and will raise them in chicken tractors. We really do not have a safe place for baby turkeys or chicks so the nursery in the barn works best. When they are old enough we will put them outside and raise some for Thanksgiving and perhaps part with a few. Here are the adult birds below.

Sprouting Einkorn Wheat Berries

Decided to start making more bread with sprouted einkorn so a few days ago I started the process.

6 cups organic einkorn wheat berries

8 cups of water ( not tap water which is chlorinated)

Place the 6 cups of wheat berries in a large bowl. Rinse with water not chlorinated and drain. Add the 8 cups of water (enough to cover the wheat berries) soak berries for 12 hrs. Drain berries and allow berries to sit uncovered in bowl making sure that they are moist but not too wet. You may rinse berries if they become too dry. When little tails start to appear it is time to dry the berries. If you have a dehydrator set the temperature to 110° and dry for about 12 hours. Periodically check the moisture level by cracking a grain. If it snaps easily they are dry enough. If still moist or bendable let them go a bit longer. There is a sweet spot so do not let them get so dry that they are hard and brittle. Your flour when the berries are ground will produce a gummy product. Store grains either in the freezer or sealed container.

Einkorn Sourdough Crackers

Ingredients

  • 1 cup einkorn sourdough starter discard

  • 4 tbsp unsalted grass fed butter, melted and cooled.

  • 1 - 1 1/2 cups organic Einkorn AP (enough to create a sticky dough)

  • 1/2 tsp aluminum-free baking soda

  • 1/4 tsp organic onion powder

  • 1/4 tsp organic turmeric

  • 1/2 tsp sea salt

  • dash organic paprika

Instructions

  1. For the dough:

  2. In a medium bowl measure out the sourdough discard. Add the cooled melted butter.

  3. Add 1 cup of the organic Einkorn flour, 1/2 tsp baking soda, 1/4 tsp organic onion powder, 1/4 tsp organic turmeric, 1/2 tsp sea salt, and dash of organic paprika. Mix well.

  4. Add enough extra flour to make a dough that's slightly sticky. It should be just enough flour to bring the dough together. Since einkorn produces a very sticky dough using a bendable bench scraper or a wooden spoon works best.

  5. Cover the bowl loosely with plastic wrap and let rise for 8-12 hours in a warm spot. The best case scenario is to mix dough at night so the rise happens while you sleep.

  6. If your kitchen is fairly warm you can cover bowl and leave on the counter. If a cooler kitchen then proof the dough in the oven with the light on. Put a post it note on the oven door to remind you before you preheat.

  1. To make the crackers:

  2. When you are ready to make the dough, preheat the oven to 350 degrees.

  3. Turn dough out onto a well-floured work surface and fold dough over for a few minutes, adding flour as needed so the dough doesn't stick to your hands or work surface.

  4. Divide the dough into two even pieces. Cut two pieces of parchment paper equal to the size of your cookie sheet.

  5. Roll out each piece on the parchment paper to about 1/8 inch thickness. This is crucial. Thin dough produces crisp crackers. Make sure the thickness is consistent on the ends as well as in the middle. Transfer dough to your cookie sheet.

  6. Use a pizza cutter or pastry cutter to cut the dough into desired shapes, trying to keep similar sizes so the crackers bake evenly.

  7. Bake the crackers at 350 degrees for 15 minutes. Depending on how evenly your oven bakes, you may want to consider switching the trays around halfway through.

  8. After 15 minutes check to see if the crackers have puffed up and are crispy. (They will crisp up on the pan after your remove them from the oven.) If still soft bake for 5 minutes and check again.

  9. Remove the crackers when you are sure they are crispy and then let cool in the pan.

  10. Store in an airtight container, if they last that long!

Happy New Year!!!

Greetings Farm followers! Happy New Year! My number one prayer for myself this year is that the Lord would give me a heart with an increased longing for Heaven. That my attention and focus would not be material, earthly things that fade away but eternal investments in lives till my sojourn is done. I pray for an abundant outpouring of souls eager to learn in 2023. May I grow in grace and knowledge and be useful to those I touch personally as I interact each day with hungry souls. I pray for a more humble servants heart with an increasing level of patience to deal with the many fearful folks living in this world. May I bless the lonely and if possible cause even just one minute of a day to be a moment of increased hope and joy. God is REAL and He cares!

I am looking forward to what the Lord has on the horizon for myself, this farm and my family this year. I have so many plans in my head but I know that a fool uttereth all his mind but the wise keepeth in till afterwards. Patience is a learned behavior and at 63 I have a long way still to go. The Lord has deeply impressed upon my heart His verse that before the foundations of the world He chose me to be His own. He has said that He has prepared good works for me to walk in as well. So if I truly believe His word then God has my life plan and I need to diligently seek Him daily and follow where He leads. The mysteries are His and what He reveals is more than enough to make my way forward. So may I study hard, walk by faith and put into action all He directs.

Farm Goals for 2023-Pray for me please!

Progress with the renovations so I can open my B&B. Continue to upgrade and put into place the things needful to make this farm truly a destination. Prepare for baby goats to be born this Spring. That means to seriously set up a better milking parlor in the barn. We have decided to purchase another milk cow. So the search is on. I love Jerseys (all kinds) but I am actually considering a Dutch Belted. So if any of you folks have any good leads let me know. My husband and I do not drink milk however, we know too many young families needing safe milk supplies. So time to put up or shut up. :-) Just a small scale operation. I have too many things on my plate to get sidetracked so need to keep focused.

We had so many requests for our organically raised pastured turkeys last year that I have decided to raise some Bourbon Reds to add to our two other breeds. These will only be for Thanksgiving and I will keep back two females and a male to be able to hatch out poults of my own Lord willing in 2024.

I am hoping to be able to do at least three batches of 25 meat birds this year. So I can have some excess to sell to others.

I will be starting my herb, vegetable and flower seedlings soon and I have had requests from some folks to grow some plants to sell. I will do my best. Check what is “for sale” page on this website later on this year.

My husband is interested in learning Reflexology so I will join him in this study and see where we land.

So hopefully the Lord will bring to fruition some of these goals this year. I will do my best to endeavor to achieve all that I can.