A Day about Pigs

We are having a little piggy-roast next weekend in honor of Matt…getting older, let’s say.  We brought a live pig home last week.   She was cute as could be – a 60lb gilt (young sow) with endearing eyes.  She loved the apples and sheep grain I offered and would batt her long eyelashes at me.  When Mary Lake came to dispatch the piggy with adorable son Hugo in tow, I felt more hesitation than usual.  We don’t have facilities to keep a pig, however, and the thought of crackling pork was enough to go on with the matter.  Mary said that our little pig had some parasite damage to her liver and kidneys and wouldn’t have been a good candidate to bear many litters of piglets.  That’s some consolation, and we will revisit the idea of raising pigs in our farm plans for next year.

Our first act after slaughter was to figure out a way to remove the hair from the pig.  The skin of a slaughtered pig is the tastiest part, but no one wants scruffy hairs all over their plate.  Youtube to the rescue – we found a technique where you put a towel on the carcass, pour boiling water on the towel, and then scrape the hair off.  Easier said than done!  We were having high winds, and the towels cooled rapidly.  The hair was as attached as ever and the knife shaved the pig more than it epilated it.  We tried a few more water-pours, but didn’t make much progress.  Time to throw in the towel, as it were.

So we moved on to Plan B.  When Plan B involves a blowtorch, you know it’s a good plan.  I dutifully torched all of the remaining hair off that hide.  The smell was terrible, but the job was oddly satisfying.  Matt and I had to neaten up quickly as we had a date at a restaurant that we love that is closing this fall.  Wouldn’t want to go to a real-tablecloth restaurant reeking of blood and scorched hair.

The pig is hanging in our cellar fridge, but we have had a little advanced sample of the liver today.  I’m keen to do a better job of using our animals nose-to-tail to honor their sacrifice.  I found a promising recipe for liver pate that came out very well.  The pate is quite rich and satisfying, featuring the mineral-y liver flavor very favorably.   The kidneys were cooked up for the chickens this time, but I’d be keen to hear any good recipes for those if you have them!

20170905_164657

A Few Weeks In

We’re now a few weeks into living and working our new farm.  Huge changes continue.

  • We separated the ewes and the lambs again.  This time, it’s so that we can breed the adults for January and February lambs and breed the ewe lambs to have babies in May, when their bodies will be more mature and prepared.  This does mean that we will have some Border Leicester/Bluefaced Leicester crosses
  • The house desperately needed a new roof, so we found a roofer and got the job done.  The lambs baa’ed at the poor roofers all day long.
  • We got chickens!  We are very excited to have eight lovely Rhode Island Reds and a very handsome rooster of a breed that I can’t recall the name of.  He looks similar to a Welsummer and we appreciate his gentle (so far!) personality.
  • The land here has been transformed by our mowing efforts.  We bought a house with overgrown fields and small shrubs starting to come on.  Now, the fields are moving away from goldenrod and ragweed and back to clover, orchardgrass and forbs.
  • Matt made a first cutting of hay – 30 bales isn’t a bad haul!  The hay is crummy, but hopefully we can add some fertilizer
  • I am in love with the beautiful Border Leicesters who came to the farm.  They’re so bright and healthy.  Mary sheared three of them and we now have some lovely wool to play with.  I am mixed on offering the white for sale as fleece or making some batts.
  • We shipped four ram lambs to meet our fresh lamb orders.  Two Cormo/BFL crosses dressed out at and above my goal weight- hooray!  The other two were a little scrawny, but I know that they didn’t get everything they could have with the move and other factors in play.
  • Every day, I step outside and breathe in fresh air.  I look at the sheep, and I realize that I don’t have to make any compromises in my efforts to meet their needs.  If I need to change something or move them, I can do what I need to without hesitation. We can finally invest in the sheep as deeply as we need to without thinking about mobility.  Our land is sunny and breezy.  Our home is quiet and peaceful.  I have abundant gratitude for everything we’ve been given.   I hope that Pete would be pleased with what we’ve done.

 

How to Evaluate a Potential Farm

I didn’t think it would be easy to find a farm.  But I didn’t think it would be this hard, either!

Matt and I have been looking at farms for over a year at this point.  We know that we need about 50 open acres, and we just want a modest house.  Our budget is lean, but we are willing to put up with some issues or inconveniences.  We want land without a barn, ideally, so we can avoid retrofitting old dairy properties.  Old wooden dairy barns are not easily adapted to a sheep operations.  The concrete floors with gutters, the low ceilings and any stanchions in place are more of a liability than an asset for a sheep operation.  Ever since I worked at Fat Toad Farm, I’ve been really in love with the open, bright feeling of a greenhouse-type building with plenty of clear space inside and have found that animals appreciate the dirt floors, sunlight, and copious fresh air.

Here are a few types of properties that we’ve found that are just a little off-the-mark for us.

– Nice small houses on too few acres.

– Nice small houses in the woods, on cliffs, or down by the river.

– Large, cumbersome, decrepit farmhouses on prime land.

– Trailers on tiny patches of prime land carved from a large, old dairy property.

– Plenty of gorgeous land but with a huge new mansion on it.

– Too much land with no house at all.

Even a look at Vermont Land Link, set up to help farmers find land, has a lot of huge properties and a lot of teeny properties, but no mid-scale ones.  8 acres is not very helpful to us, but 800 is more than we can sustain and manage.

We think, however, that we have found the right place, so stay tuned for updates!

The Problem with Sheep and Pickle

Matt and I are making steady progress in buying a property and establishing an enterprise on it.  We have 25 more sheep reserved, we have found a property we are hoping to buy, and we have much of what we need to begin making hay as soon as we see some promising-looking land.

 

There are a few less-tangible things that also need to change, though.  We are going to continue our wool enterprises, of course.  That a huge part of the joy of raising sheep!  But in order to sell 150 to 175 lambs each year, we are going to need to focus on selling meat a bit more intensively.   We need to sell it to people who don’t know us personally and don’t know what we do.

 

Having a farm called Sheep and Pickle Farm has been really fun, and most people seem to think it’s really cute.  But the invariable “Where’s the Pickles” questions plus the general weirdness of the name just won’t work in the broader marketplace.  I’ve been selling specialty food for about 7 years now, and I’m here to tell you that a good name and logo makes a real difference, especially in markets outside of Vermont.  Vermonters don’t care about slick marketing, but your label has to really yell to get attention in the crowded gourmet grocery stores of Boston.  Sheep and Pickle just won’t do that.  It also won’t tell people that our lamb is grass fed, that the breeds we raise are special, and about how much we care about the health and wellbeing of our flock.

 

So a new scale and a new venture demands that we rechristen this farm.  We are working on names that are unique, purposeful, wholesome, values-driven and just a bit cheeky.  Vermont has plenty of farm names that include trees (Maple Hill, Maple Grove, Maple Lane), adjective or verb – animal (Fat Toad, Fat Rooster, Does’ Leap, Turkey Hill).  Sheep puns are also pretty thoroughly claimed (Ewe and I, Ewe-who, Ewe Rock) and I want to make sure that our name would make sense if we were to branch out into raising turkeys or pigs.

 

We have a thought brewing right now, but I’m also open to other people’s ideas.  What catches your eye at the meat counter?  What colors stand out to you?  What annoys you about marketing?

 

I am eager to hear!

This Week in Review

Content Warning- Real Farming.

If you’ve read my Facebook Page recently, you’d know that we had a really fabulous and successful lamb open house.  My goal for the open house was to share the joys of lambing with the public, and I would say “Objective Achieved.”

I’m committed to running this farm open-source, so that others can learn from my experiences.  In that spirit, I will share the following:

The Fourth Doctor died on Friday night.  We checked him at 6 and he looked completely fine.  At 10, as we settled down to sleep, we heard strange sounds from the ram shed.  I threw some pants and a shirt on to go and look, and found him in agony, straining.  We called the vet, 45 minutes away, and I sat with The Doctor, trying to comfort him in his suffering.  Matt went for supplies and Mom came over from the B&B to lend emotional support.  When the vet arrived, she diagnosed a Urinary Calculi blockage.  We catheterized him to see if we could break up the blockage and allow him to pee, after cutting of his urethral process (really adding insult to injury for his situation).   The catheter went all the way in, but nothing came out but a little blood.  One option was to access his bladder via a hollow needle from the side and attempt treatment that way.  When Cat, the vet, said that the odds of success were less than 50%, we decided that it would be unkind to continue treatment.  The Fourth Doctor was suffering badly and continued to moan in pain under sedation.  We said a hasty goodbye to him, with final hugs and kisses.  Fred, the other ram, was distraught at his companion’s pain and confused to find himself living with the girls again.

So we were feeling pretty terrible, recognizing that having the ram’s water freeze over regularly probably contributed to this loss.  Then we got worse news.

Valentine, the last of my first set of lambs born on my farm, tested positive for Caseous Lymphadenitis.  Gut Punch.  We had noticed a weird cyst on her cheek and her wool break earlier and decided to look after it.  Well, the news came on Wednesday afternoon, and we’ve been in emergency mode since then.

  • I cancelled all of my breeding stock reservations this year.  No one would thank me for potentially introducing a serious disease into their herd, so all of my handsome little rams will stay here this year.
  • Tragically, there is no good treatment for CL.  I made the crushing decision to slaughter Valentine and Peggy, too.  Valentine for testing positive, and Peggy for potentially showing symptoms.  This leaves three lambs as orphans.  Peggy’s lambs were already being fed by us, but poor Pencilvester is lost and distraught.  Still, the risk of transmission if Valentine’s cyst were to burst was too much to allow.
  • The vet came today to test the remaining sheep for CL.  At $50/sheep, this will be a painful and expensive exercise, but well worth it.  Our next steps will depend entirely on the results of the test.  A few positive ewes can be culled with minimal negative effect, but if the illness is widespread, we will have to do a long-term control plan involving having a “clean” flock and a “positive” flock that will have to be biosecure and separate  Here’s hoping for option 1.
  • I have also contacted everyone to whom I’ve sold a sheep in recent years.  Having to tell someone that their flock may have been exposed is worse even than receiving that news about your own flock.  I would rather have my own flock potentially sick than know that I’ve exposed others, but in my case both are true.  The feeling is terrible.
  • All ram lambs will be future meat this year.  I will keep the crossbred ewe lambs just to keep stock numbers growing and to see how they perform overall.

This experience reminds me that my commitment is to the flock, not to the individual.  The sacrifice of Valentine and Peggy for the good of the flock overall feels terrible, but justified. I may be called to make more such decisions.  Fortunately, CL is not highly transmissable from ewe to lamb, so the lambs may be okay.  They are too young to test accurately, anyhow.

Recovering from this will be a multi-year process.  Nevertheless, I will persist.  I have tremendous gratitude for all of the responses I’ve had from friends and other shepherds helping reassure me that I’m not a terrible shepherd.  It’s hard not to feel like a terrible shepherd after a week like this one.

Chorizo!

The much-anticipated Chorizo is here!

It’s not like the Merguez we made in June.  Without the benefit of added pork fat that we put in the Merguez, this sausage is, frankly, more like ground meat in a tube than sausage.  Cooking it is a delicate affair, since fat creates juiciness and crispness.  On the upside, this sausage is leaner and healthier than regular sausage.  Even better?  This sausage has fabulous lamb flavor with the rich garlic, pepper and oregano of traditional pork Chorizo.

Still, it’s tasty and flavorful meat that just begs to be part of soups and stews.  Use it to make rich, creamy soup or Cuban beans and rice.  The off-grill possibilities are endless and perfect for fall and winter.

We don’t fault brisket for not being prime rib, and neither need we fault this sausage for being intended for flavoring soups and stews rather than frying.  That said, I’m charging less than I intended to for this sausage because it is less versatile than other sausages.

Please send me an email or give me a call if you’d like to try some tasty sausage!   I am offering 10% off ten or more packages.  Sheepandpickle at gmail is the email you’ll be looking for.

End of the Summer

 

20160814_191806

The ram lambs left on the 12th of the month, so the flock is down to the girls all dining in the Donkey Pasture, and the boys, banished to mow the lawn and subsist on shrubs in the periphery of the fields.   The guys were quite large when they left, and I’m looking forward to a goodly amount of Chorizo sausage in the near future.  You should be, too – let me know if you’d like some!

We sheared Fred and the ewe lambs on the 21st.  I am gradually getting better at shearing, though I’ve only done it assisted by some sheep-holder-downers.  With Phoebe, Matt and my parents involved, we were still not actually overstaffed for the project.  The first two sheep looked a little gnawed-on, but the second two looked great.  Now that I feel comfortable with the blade, I’ll work my way up to doing it mostly on my own!

IMG_20160822_204024IMG_20160823_203722

We had a good scare from little Fred.  We FAMACHA’ed all of the lambs, and his lower eyelids were WHITE.  I’m not sure if the recent rains gave him an extra large dose of worms or if he has lower innate resistance, but some giant doses of dewormer and some NutriDrench seem to have straightened him out.  I was pretty worried for the first day or so until he really brightened up.

While I’m going to start flushing the ewes (feeding increased nutrition to help stimulate large lambing rates), I am also starting my preparation for the Vermont Sheep and Wool Festival.  Because Michael is having knee surgery, it seems uncertain as to whether I’ll have raw wool or yarn to sell from the Cormos, but I’ll have some gorgeous, cuddle-able BFL on offer at the show in any case (unless it vanishes first- I sold a pound of it today!)

Even though having only three ram lambs for meat sales means that this year will be a wash financially, I’m still really thrilled to be poised for good lambing and a better showing next year.

 

Sausage!

Mom and I made Cinder into 75 pounds of Merguez on Friday.

Our culture draws some analogies between sausagemaking and politics.  Making this sausage was more pleasant than politics has been of late.  The rich, red meat flecked with occasional bright green fresh herbs melded with creamy light-pink fat looked much more appetizing than you might suppose.

I knew it would be a big job, but I didn’t expect it to take from 7am until 4:30 pm, with no breaks.  When I arrived, Josh was already setting out my ingredients and coordinating my day.  Josh is one of the managers of the Mad River Food Hub, and he showed me how to chop the pork fatback, prepare the spices, and use the machinery.  Once the sausage was mixed and ready to fill, we fried up a little of the meat.  It was garlicky and delicious!

Soon, Mom arrived and we were ready to stuff the links.  It’s harder than it looks to do it well.  Too much meat, and the casing will rupture and you’ll have a mess and a hassle.  Underfill, and you’ll have long expanses of empty collagen and sad, empty-feeling sausages!  While we were monitoring the fill rate, we also needed to monitor internal temperatures to keep everything below 40 degrees.  Moving meat in and out of refrigerators was a bigger part of this process than I initially envisioned.

In the middle of the day, I got a call that the sheep had escaped!   Fortunately, Matt was available to come to the rescue, but the sheep gave him a lot of trouble going back in.  The Doctor really likes to push boundaries, and we’ve learned that one of our fence chargers needs a new rechargeable battery and that he’s happy to stick his nose through any fence gap to get it just a little wider until it pops open.  At least he’s keeping me honest about the quality of my fencing jobs.

Mom and I worked straight through lunch and all the way until 4:30.   We were pretty wiped at that point, so we dragged ourselves home.  Feeling that I owed both Mom and Matt a debt of gratitude for their sheep-chasing and sausage-stuffing efforts,  I took them out to our favorite local restaurant.

13254415_892095397604033_7331159822532353561_n
Delicious sausages!
13266056_892095314270708_1304930656116644119_n
Making ram-in-a-blanket is easy and delicious