Wow!!! i can't believe it's been over a month since i was able to sit at this computer and post. The holidays were wonderful and busy, and since then I have not made the time to post some of the happening on our small farm. One thing that has kept me busy is babysitting my precious granddaughter three days a week.
She makes me smile every time i look at that precious face. She is going to turn a year old in February and is starting to walk a little. Right now her only interest is putting anything and everything she gets her hands on, in her mouth. I took this picture Thursday of this week, NO !!I'm not a bad grandmother who takes her grandbaby out in the middle of January in short sleeve and barefoot...Temps got to 78 and high humidity, and yes, we have clover on the ground already. We only had a few nights where temps dipped into the 20's so far this winter and no consistent cold weather this year.
This post will be short with just a few snapshots of happening around the farm. I missed sitting here reading all the wonderful blogs and catching up with all the happening.
The cows are doing fine, the Belted Galloway and her baby Maggie are so pretty to see out in the field, love their black and white thick curly coat.
Maggie will be bigger than her mom before too long. We were able to register Maggie with the Belted Galloway Association. We didn't have papers on her mother,Oreo, but we bred her to a registered bull. We are hoping to be able to breed Maggie to another registered bull and start working toward a full bloodline.
This is Rosie, the katahdin sheep, which was bred to our St. Croix named Ramsey. We are hoping to see twin lambs on the ground sometime in February. She is looking pretty fat and ready to me, we can't wait... I will keep you posted on the birth of our first lambs. We are still on a waiting list for a registered St.Croix ewe come spring, so that we can start a registered heard of that breed soon.
We processed roughly sixty pounds of meat. I took some of the ground meat and seasoned it up like breakfast sausage, using sage, crushed red pepper, salt and black pepper. So far i have made a chili with it and we ate some of the breakfast sausage, which turned out pretty well. The kids just loved the chili and that sorta surprised me, they said that was my best chili ever....If they happy..... I'm happy.