The ewes and I are so done with these cold nights. 29 days and counting until spring 🌱
As most of you know, harvest last fall wasn’t good. We ended up leaving about 20 acres of second cut hay standing in the field. That’s enough feed for my sheep and goats for 120 days or about 2/3 of the winter, or $5000 if I’d sold it.
So, on nice days we lead the sheep out to the hayfield so they can harvest it themselves. Fortunately there hasn’t been much snow so we’re able to get out there. They just aren’t that interested to walk all the way out without some prompting. Good thing they follow the tractor with treats. 😉
No before pictures, just the after one 😂
This is what happens when you don’t lift your tail when pooping and your mon doesn’t lick your butt. You get compacted soft poop that plugs everything and you can’t do your business. Little buckling came in for half hour sit bath, a good scrub and a blow dry.
Do you know the reason why some eggs you buy have darker yolks?
It’s due to their diet. Chickens that are allowed to free range have access to healthier and more natural feed. Chickens are naturally omnivorous and eat green stuff, insects, small rodents etc. In the winter it’s harder for them to get a varied diet but they always go in with the sheep and help themselves to the alfalfa.
Grain fed and free range chicken eggs have the same protein and fat. Alfalfa and other darker green plants contain xanthophyll which is what makes the yolk more orange. Studies have shown that free range eggs are higher in omega-3s, vitamins and beta carotene and have less cholesterol.
Our chickens have access to the outdoors everyday but they don’t always go out when the weather is inclement.
Flowering potatoes are a sign of good things to come. Hoping the dill catches up in growth. My favourite way of eating new potatoes is dill and butter. 👩🌾
Spring is the time when the chickens are flush with eggs and I’m always looking for ways to use them up. This recipe is quick and nutritious.
- 1 refrigerated pie crust
- 6 large eggs
- 3/4 cup milk or cream
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked ham chopped
- 1 1/2 cups shredded cheese divided
- 3 tablespoons green onions
- Preheat oven to 375 degrees F.
- Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired.
- In a large bowl, whisk together eggs, milk, salt and pepper.
- Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.
- Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
This is a versatile recipe, you can add just about anything you want. We like it with feta, precooked bacon and spinach with cheddar sprinkled on top. Also, I make my own crusts but if you use a pre-made crust you can have dinner in the oven in minutes. Serve with a salad and dinner is nutritious and quick. If you have leftovers, cool the quiche for up to two hours on the counter, and then refrigerate. To reheat, cover the quiche with foil and bake for about at 325F (until just heated). Cooling it before refrigerating helps keep the crust a bit more crisp
It’s finally warmed up enough that I can start moving ewes and lambs around. We’ve been overflowing inside and it’s time to move outside. These groups are moving from the heated shop to the unheated barn. Lyle will be happy to have his shop livestock free again.
Looks like our break in lambing is over. Had a set of twins yesterday and looks like the rest of the ewes are starting to bag up. They had to wait for the next cold snap I guess 🤦♀️
What new things do you want to learn this year? I’ve got a long list of things I want to do but I’m afraid I won’t live long enough to try them all 😂
I’ve always wanted to learn to make sourdough bread so I took the plunge after New Years and made some starter from scratch. It took about 8 days before I had it ripe enough to try baking with it. The results were palatable but not very airy. I think I’ll keep feeding the starter and try again in a few days. I’m taking a sourdough workshop with Ashley at Saltine Baking Company this February, can’t wait to learn from the best sourdough baker I know. 😁
When your farmer feeds you inside so you don’t have to go out in the snow 💕🐮
I’m not ready for this winter weather yet! 👩🌾