Lamb for sale this fall

Our four spring lambs are due to be processed this fall and we are currently taking orders. They are Tunis sheep (part of Slow Food’s Ark of Taste and a very old breed) and have been grass-fed. The meat is very mild tasting (as denoted in this neat article) and low in fat.

Prices are $165/half and $300/whole plus there is a $60 processing fee per lamb. The buyer is able to chose the cuts they desire. We *might* have individual cuts available but prices will vary.

Feel free to contact us here or via email for more information!

The lion and the lamb

Well, almost…our “lion” is our newest farm kitty, a female we named Jane Grey. She showed up a few days after our old farm kitty went to live at the grandparents house (due to his taste for baby chicks). It doesn’t amaze me anymore how cats come and go from a farm. She was just what we needed- super sweet and loving with the kids. And apparently the lambs.

This little guy is in the infirmary with his momma right now and I guess he needed some company.

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Have you seen any unique animal parings lately?

Food blogs (a follow friday #ff post)

On my personal blog I had the idea to share the blogs I enjoy and I thought that you all might enjoy this too. Here is the original post:

Now we come to the most tasty FF- Food! I love food. I love to eat food, I’ve learned to love to cook food, and I’m excited to now be growing and raising food! My fascination with eating good food began in college. Meeting friends from other cultures allowed me to explore true Asian cuisine for the first time. I studied abroad twice and was forced to adapt not only my tastes but also techniques. And I started reading newspaper food reviews and kept a journal so I’d know what was good and hip and fresh. This continued as we made our home in an inner suburb of Columbus where new styles and ideas on food were exploding. The reviews started coming from blogs instead of the paper, which gives everyone a voice (and some are better than others :)

This is the longest list of blogs I follow. As I was posting these I noticed that I had put many farming blogs here too. Because food is farming and farming is food.

Why we do our own butchering

This article from the Washington post was released last week and just came to my attention. It helps to justify the painstaking process of doing our own butchering. Andy had some store bought chicken at his parents a few weeks ago, and is now sensitive to the bleach taste of the meat. If you are a regular customer, can you tell a difference?

Moving out the chicks

Yesterday’s post was actually from a couple weeks ago (April 14). Andy sent me this picture showing Linus helping with the transfer of the meat chickens to pasture. There is an optimum age to move them out, according to Andy via Joel Salatin. So it was time for these little guys to go out. Thankfully, I think we’ve finally rounded the corner and should have warm weather from here on out. With the craziness of spring I keep holding my breath!

Chicks moving out!

Old chicks and new chicks

After living in the chicken house all winter, a quick sale on baby chicks inspired us to get the layers out of the house and into their wagon. All on one Sunday afternoon.

At first I was manning the door, but then Lucy took over. Andy and his dad were catching and trimming nails and wings, and then Linus was carrying them out. These pictures are delightful because it shows that my kids are finally getting into the farming thing. Well, at least the big two.

   

If you can’t tell, Sally isn’t quite sure what to think.

John and Andy bringing out birds.

 

The baby chicks. This is our first time trying the ones from TSC. They were wanting to clear them out so we purchased 46 for a dollar each. The next day we only had 36. We quickly learned that our good barn/mouser cat had learned where he could get a quick meal. Andy stopped this by reinforcing the house and putting screens over the brooder. However, one little guy had to to spend the night in the house to heal from a wound.

 

A busy birthing weekend!

We have more babies to celebrate at the farm! Andy had walked out to the barn around 5 am the morning of Good Friday to find one of our ewes in labor. When he and I checked again at 9 we found momma with her two boy lambs- our first set of twins!

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Momma and one baby

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Oh, there’s his brother! Nothing better than watching a momma take care of her babies.

Then later that day we found another ewe laboring and Andy and the two big kids were able to witness/assist this little guy being born.

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I love that Tunis are born all red.

That makes for a total of 4 male lambs born in March. While we would’ve liked to have added to our breeding stock, it will be nice to have lamb to sell to our customers!

We’ve gotten a great response so far with the meat we had processed in January. Andy cooked up lamb shanks the night before, and they were delicious! I joke that I really don’t like the taste of lamb, unless it is cooked in a really nice restaurant. But I loved this preparation and so did the kids.

To top off our weekend, Easter morning our pig (which has been residing at a neighbor’s house  since we didn’t have adequate facilities) went into labor. This was a disaster learning experience. She birthed one dead and one live piglet. Then stopped. After lunch Andy went up and watched for 6 hours as they tried to get her to birth the (supposed) rest of her litter. Unfortunately, nothing else happened. (Thankfully) Andy is done with pigs. I wouldn’t mind raising one for bacon, but I don’t see us getting into farrowing again.

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Yes, even pigs nursing are cute!