Colors of the Season
A week ago, it still felt like summer, but with consecutive nights of hard frost, despite the warm temperatures today, it is decidedly fall, and we find ourselves with tomatoes on every inch of counter, waiting to be processed. A hot and dry summer meant that just about everything grew well: We brought in 200 round bales of hay, the sheep should have enough grass to graze through October, and the vegetable garden flourished (mostly!). At the same time, other things thrived that make our work raising sheep more challenging, including burdock and parasites that sicken and occasionally kill growing lambs. While our newsletter tends to focus on what is going well, managing these challenges is also an integral part of the daily rhythm on the farm.
Best wishes for a healthful and hopeful season--
Carol & Bruce
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Running the sheep from pasture across the street back to their home pasture. This fall, the sheep are in three groups, which means we set up three sets of new fences daily. They are curious about new places, so they enjoy the variety of grazing on various neighbors' land (thank you!).
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New rugs! We are thrilled to have rugs for sale soon. Made from our wool, processed at the Vermont Fiber Mill in Brandon, and custom woven at the Marshfield School of Weaving (thanks Nelly!), they are gorgeous. Stay tuned for availability.
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Critter Corner
The new pond created by the beavers a year ago meant expanded habitat for a number of critters; as a result, we have seen a significant increase in ducks (including mergansers and wood ducks), herons (blue and green), and muskrats, among many others. We regularly have kingfishers, but this one was much more conspicuous this summer, and continues to linger here.
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Recipes & Ideas: Merguez Sausage
The photo doesn't align with the recipe, but I wanted to share my kebab success! Marinated boneless shoulder was perfect for kebabs on the grill.
At the moment, we have a lot of Merguez sausage (non-linked) in stock. The Merguez works well with almost anything for which you'd typically use ground, but perhaps want to make a bit spicier: burgers, pasta sauce, shepherd's pie, etc. This recipe from Healthy Delicious for lentil, kale, and Merguez soup sounds like just the thing for a chilly fall day.
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Pre-Orders Continue for Whole or Half Lambs
The next batch of animals will be processed in January (although we are on the waiting list for an earlier date). You can reserve now a whole lamb ($9/lb, hanging weight) or a half lamb ($11/lb, hanging weight); they will be approximately 40-45 lbs.
Otherwise, meat supplies are currently limited. In addition to the Merguez sausage, we have ground mutton, a handful of mutton chops, a few roasts, and lamb liver, as well as this season's maple syrup. Porch-side pick-up.
Contact us by email or phone: 802-223-1751.
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