Poleshed Party

There's a new pole shed on GrassStain Farm and the cows and sheep are loving it! It was built in 1.5 days with a roof and one side enclosed. We put it perpendicular to the east fence so the dry cows and steers and sheep can eat from the north and the wet cows eat from the south. Their hay now stays dry so its better to eat and there is less loss.

Because good quality hay is one of Bob's passions, he is very excited about this hay shed.

Here is our new cow, Ghirardelli, as seen from the top of the bales.

There are more than cows partying at the poleshed. Karl found a bit of fun with an audience watching on.

Rooftop turkey

They're gone. I'm a little lonely. We used to be greeted with eagerness and enthusiasm whenever we stepped out the door or drove in the yard. They'd come running, glad to see us. Hoping we brought them a little treat.

And now they're gone. I'm a little lonely. It's one of the occupational hazards of being a sustainable grass farmer. Some livestock become more than a part of the seasonal function of farm production. The turkeys had become entertainment and enjoyment; they had become a part of our lives as we interacted with them. And now they're gobbling is gone.

But alas! Life goes on and we know that while they were here a short time, it was a good time for them as well as us. They were happy birds allowed to roam and grub where they pleased, wandering through the orchard and pasture alike, roosting on the highest poles and fences as they chose. Their life was good and now their purpose is being fulfilled in becoming healthy, good-tasting dinner to local families. The cycle of life continues.

What about that rooftop turkey? Well, one got away from us this morning and as we drove away, he was perched on the rooftop overlooking the business below. The workers say he'll probably come down later today; if not, I guess we're short one bird. Now its time to order more for next year.

Lamb Meat available

Just letting you know. . . .we still have lamb meat available. Main inventory is chops, shoulder roasts, and leg of lamb. email if interested.

I fixed a lamb roast from a simple recipe in Mark Bittman's book. Very good. It all went at the family supper and everyone ate it enthusiastically.

Bubba owns the farm

The farm animals are all adjusting to the new fall season which brings some changes in feed and shelter. The large turkeys continue to roam but once or twice have gone outside the farm boundaries and down the road a fair piece. We try to encourage hanging out at home a bit more by running them into the north pasture, sprinkling corn around, and letting them hunt and peck there. They can fly over the fence but sometimes forget that until absolutely necessary.

The round feeder has been placed in the middle of the hay barn thus filling the south doorway and allowing milk cows to eat from the south and the dry cows to eat from the north (inside). The negative consequence of this otherwise good arrangement is that Bubba the ram can get out of the north pasture. He just jumps into the hayfeeder, eats a bit, and then jumps out the other side. From there its a simple trot through the main barn, an easy push of the doors, and he's free to roam about wherever he pleases. Of coarse, at this time of the year -- sheep breeding season -- he pleases to hang out near the ewes who are stuck down in paddock #1. For the first few days he paced outside the fence keeping his eye on the ladies. When he realizes he, too, is stuck on the wrong side, he'll take a break to gobble some turkey feed or check out the new hay bale. Eventually, Karl or Bob call him over to the gate and let him back in the north pasture.

Today I saw Bubba posted outside paddock #1 as usual for the morning, but was surprised to later see him back inside trotting over for a drink of water in paddock #2. Now how did he get back in? You can't push the barn doors IN, they only can be pushed out. Hmmmm. That ram! We're a bit perplexed....and amused. He's a pretty smart sheep.

The farm strategy here is that the ewe ladies keep the ram from wandering too far (unlike the turkeys) and Bubba will get his chance to do his job starting Thanksgiving Day. That's when we'll run him into Paddock #1 and 5 monthes later little lambs will begin to arrive. Not too soon so they have to contend with cold and snow but just in time to enjoy warm weather and new grass to eat. Aah. Life is good here on GrassStain Farm.

Autumn Inspirations

The beautiful weather and unusual warm days have been calling me outside to wander the farm. I've walked around the 20 acre perimeter several times checking out the land, fence, trees, paths, and so on. As any farmer will tell you, the work is never done. But I'm also encouraged to see how much we have accomplished in just two growing seasons.

When Bob is back to normal hours after the harvest craze, I've got lots of questions for him. Lots of possible pictures to paint for him to weigh in on. Should we plow up the few acres up north that run full-width east/west to level out the land and reseed grass/legumes? Why or Why not? Are there other smaller areas we should consider fencing in for more paddocks to use with intensive grazing? Any areas to burn? Do we clean up any of the fallen trees in the 'forest' or just let them all decay away?

I'm like a toddler asking my basic questions to the oh-so-wise parent. I'm sure Bob will patiently answer and guide me in my grass farming adventure. In the meantime, I'll continue to walk and dream as long as the mild weather hangs around. Its good to dream.

Sample the Farm tour

We had a wonderful group of friends and neighbors at GrassStain Farm yesterday to "Sample the Farm" which included a tour followed by scrumptious appetizers made by our skilled chef, Jason Thompson.

The ingredients for most of the menu came from our farm: ground lamb and ground pork in the meatballs, pork spareribs, leg of lamb with a delicious squash whip, ham/pickle skewers, eggs, milk, cream, butter, apples, and garden produce all mixed in somewhere. Other ingredients were gathered from nearby producers such as the NY Strip Steak and blue corn from Lynn Brakke Organic Farm, pickles and butternut squash from Darin. Desserts of pumpkin cheesecake and fudge were made by Amy K. (chocolate was not locally-grown!)

The Buffet Table was quite a feast to behold but quickly emptied as guests went back for seconds and thirds. I forgot to get a picture of it full; we had very few leftovers.

For most of our guests, it was the first time tasting lamb. We heard many good comments and have new customers to buy lamb meat.

I was most impressed with the creativity of our chef Jason as he took the local food I gave him and turned it into fun new dishes to eat. He inspired me to try new recipes in our home with the seasonal produce that's so abundantly available right now. (I also have plenty to preserve for the winter months...like apples.)


I had thought my apple variety is so small its a nuisance. Jason used the apples to make bite-size baked apples topped with streusal. It frankly was a favorite of some; guests would walk by the table and pop one in their mouth.

Blue corn polenta topped with a veggie roux.

I'm afraid I didn't write down all that Jason did so I'm recording this by memory. I hope its fairly accurate. It was very freeing to turn the cooking for the day over to the capable hands of a local chef so I could focus on the farm tour and guests.

I highly recommend Jason!

We're in business!

The lamb meat has arrived in our freezer, and I'm ready to deliver it to yours. This is so exciting for me. The harvest is in, and its market time. Emails went out to this morning; phone calls are flying and already two orders are bundled ready to go.

It hadn't fully dawned on me until today that I'm doing the same job my husband does, only much smaller. At the organic farm that employs him, Bob also grows animals. However, his are bigger and more of them. But just like me, when they are ready for market his animals go to the same processor, later he picks up boxes of shrink-wrapped frozen meat, inventories it, takes orders, and then bundles it up and delivers the meat to the customer....with a smile. Just like me!

I'm quite amused at this. I guess Bob's my hero and I want to be just like him. :) Well, maybe not just like him. I'll leave Bob to his cows, and I'll stick to my wonderful little flock of sheep while relying on his wisdom and experience. Of course, he'll always be my hero.

Feast or Fleeced?

I did my research. Read many websites. Collected information. Yep, Icelandic Lambs grow well on grass. In fact, they are best at gaining weight on grass and will be 90-110# in 4 to 5 months. We kept our lambs on mother's milk and grass all summer, and at the appointed time of 5 monthes, we delivered them to the processor knowing we have customers waiting for packages of healthy, tender lamb meat.

Here's where the research hits the pasture. After 5 months, our lambs didn't quite make the 110# target. In fact, they were about half that! Wow! A bit disappointing.

Well, what's a grassfarmer to do? We'll still have good meat to sell this year, albeit much less than hoped for. And next year we have a plan. My husband, the intensive grazer expert, says we'll try putting them on a fresh paddock at least every week. This year we've been able to improve several more paddocks and get them fenced in and ready to be used for intensive grazing purposes next year.

Isn't that what any good farmer says, "There's always next year." In the meantime, I'll still be selling lamb meat in a week or so. You just might want to call sooner since the supply is a little limited.

Tender, mild Lamb Meat

Coming soon to a table near you. . . . delicious, healthy grass-fed lamb!

Our Icelandic lamb meat will be available at the end of September.
First year introductory prices are as follows:
Whole Lamb - $5.00/lb
Leg of Lamb - $6.50/lb
Lamb Chops - $6.50/lb
Lamb Shank - $3.50/lb
Ground Lamb - $3.50/lb

Please email if you wish to order ahead: grass@wtc-mail.net
You'll enjoy this tender, mild lamb on your table this fall.

Flutterings in the pasture

Beauty in the beast! This lovely delicate yellow butterfly is sitting on a very prickly Canandian Thistle, a weed we try to eradicate. We have a large area of this weed north of the paddocks which received a flutter of butterflies earlier this week. We estimate more than a hundred flitting and fluttering from flower to flower.

Aren't they gorgeous?