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Four Country Gals lamb wrangling exposed

Much like the banker said to Walt Disney…

You want me to put those lambs where? And so the saga begins…

Lambs at the feed troughEach year we raise lambs. Many are butchered here by our Saudi students at SUU for their personal use. When necessary, some are taken to Cedar City Auction or to Custom Meat Shop for private customers. That’s where the story really begins…

You want me (well, really us) to put three better than 100 pounds each ram lambs into our trailer, so we can take them to the butcher. Somehow this just doesn’t play out in my mind with a successful ending.

Hang with me as I play this in my mind…

Let’s talk about this trailer. It’s a custom job made from recycled parts. The bed is from an old pickup truck. The real problem is that the cap is welded on.

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Posted in Farm Tales, Sheep, Uncategorized
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Eight reasons to put our premium lamb on your dinner table

Market LambsWe have four awesome, luscious lambs available for custom butcher.

Here’s why you should by our lamb.

  • We raise our lamb without antibiotics or other medications.
  • Our lambs are 100% locally cut alfalfa-fed.
  • We have shelter available ALL the time, so they can get out of the sun.
  • You get premium quality meat at farmer-direct prices
  • Our animals do not eat corn of any kind.
  • Our lambs for market are raised “au natural” meaning we don’t dock tails or testicles. That eliminates undo pain and stress.
  • You get a five-month-old animal that weighs at least 100 lbs, perfect growth rate for tender meat.
  • We deliver your animal to the processor at no extra charge.

Our lambs are $200 per animal. Your butcher/cut and wrap cost is $73 (paid to Custom Meat Shop).

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Posted in Custom Meat Program, Sheep, Uncategorized
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Neufchatel style cheese, a first time doing this recipe

Last month, I bought Rikki Carroll’s [amazon_link id=”1580174647″ target=”_blank” locale=”US” container=”” container_class=”” ]Home Cheese Making[/amazon_link]. It has 75 recipes, which include soft cheeses, hard cheeses, ripened cheeses, and goat cheeses.

Earlier this week,  Mom and I decided that Neufchatel style cheese would be a good idea.

It called for a gallon of milk (I use pasteurized goat milk) and a pint of heavy cream (I used whipping cream). The recipe certainly looked easy enough. Bring the milk and cream to 86 degrees F. Add the starter and only 1 teaspoon of diluted rennet (3 drops)/1/3 cup water.

Here’s where I should have paid more attention…

It was 10:30 in the morning and the next instruction was to set the milk mixture aside at 72 degrees F for 12 to 18 hours. Well, we all go to bed about 9 PM and I don’t get up until 7:30,

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Posted in Uncategorized
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Farm update… what’s getting planted, what’s growing

Mid-April, and beautiful weather makes it real tempting to plant faster than planned.  After all, the sooner we get things planted, the sooner they can grow, and the  faster we can have  a greater assortment of veggies for Farmers’ Market, right?

Not so fast, rookie.

It might be 80 degrees in the afternoon, but with blue skies, not a cloud in sigh… the temperature can easily drop below freezing by dawn of the next morning. All it takes is a storm moving east hundreds of miles away and let it’s little cold tail swing through the atmosphere… and boom, we’re below freezing.

At over 5000 feet elevation, the surface cools much faster. Add to the fact there is next to no concrete or blacktop, no large trees, or massive shrubs, and the air simply goes up, up, and up. The faster it leaves, the colder it gets.

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Posted in New Home in Beryl, Uncategorized
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Milking a goat – lots to learn

Now we’re milking the one goat who was clueless. Our multicolored goat (Annie), is now nursing all four babies, as the black one (Posey), remained totally uninterested in her babies.

Let me tell you the tale of our first milking…

We gals don’t have a ton of experience. Yes, our mentor has taught how to milk, and we’ve taken care of a couple of her goats a few times over the past four years. We also are getting adept at stripping ewe (sheep) teats for new lambs.

None of that set us up for the first milking adventure.

Here are the players. The goat… Posey, who is totally clueless, a screwball, and the daughter of a ding-a-ling, who turned out to be one of our mentor’s best milk goats.

Bev, who prefers working in the garden and taking care of our administrative needs.

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Posted in Goats, Uncategorized
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  • Goats helping photographer
    Hey, we'd love to help you take your pictures.
  • Coco's little calf born July 30, 2014
    Coco's little calf born July 30, 2014.
  • Cindy feeding Chaffhaye
  • working in the kitchen
    Bev recording milk weights, Shari stirring the Cajeta
  • The first two little doelings.
    The first two little doelings.
  • Mom with Thor
    Mom is cuddling our new buckling, Thor.
  • cargo trailer
    Our Farmer's Market cargo trailer.
  • Hand digging trench
    Shari pitches in and digs up broken water line.


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