Food From the Farm

Sauce includes: Home made italian rabbit sausage and onions from the garden

Filling includes:  Fresh home made goat milk panir cheese and spinach from the garden

Whip up some hand made, free range/backyard egg noodles. (Eggs courtesy of Connie, Blacky and Ugly)

Begin layering

More layering

Top it all off with fresh home made goat milk mozzarella

Bake and viola, The Best Lasagna Ever

April 21, Babies

One Is Tough Four Is Ridonkulous

The pictures tell it all.

Good-bye is Hard

We had to say good-bye to some of our kids in the last few weeks.

First we watched Samba and Tango drive away with a very nice family from Overton, Nevada.  They will

get to participate in some 4-H events with their new human friends.

Then we delivered Charleston "Charlie" to the Double Sundog Ranch in Lake Havasu City, AZ.  He will have a brief stay there while he waits for a ride to DC Miniatures in Wilhoit, AZ.  He will be used for breeding and maybe he will get to go to a few shows.

On a good note we said hello to a new addition to our little farm.

While in Arizona we picked up this cute little girl.  Her name was Cup Cake, but we have changed her name to Shadow.  Look at the following pictures and see if you think the new name fits.

Shadow is doing very well here at her new home.  Lena has become her new best friend.

With the arrival of Shadow I have separated the two little girls from the big girls.  To help in easing the trauma of separation from mommy, I have been feeding them a bottle.

Shadow having breakfast while Lena waits her turn.

And then we switch.

This Years Corn Patch

I have been wanting to get the updates on our family corn patch in Enterprise posted.

The last day of June we planted four more rows, the forth and finial crop / planting.  Last years crop was a big success, so this year we added about 30 feet to each row and added the four additional rows.  I hope it doesn't overwhelm us.

Cheesy Eats

 Just wanted to post some pictures of a few of the delicious menu items at our Caprine Kitchen.

                                                                  

This is what we call the Grilled BAC

This is the Caprine & Bovine Quesadilla

We might need to come up with a better name, but with home made tortillas it is delicious.

Goats Are Cheesy

This is our second time making Mozzarella.  The first time we did okay considering we used a candy thermometer that showed the temperature in five degree increments, and I put in a little too much rennet. 

Even so it turned out delicious, so we were excited to try it again.

After adding citric acid to the goat milk, then bringing it precisely to 88 degrees, adding rennet and letting it sit for a few minutes, curds begin to form and voila you have the beginnings of cheese.

A little more heat (precisely 108 degrees) and a little stirring, the curds and the whey separate further and the curds begin to firm up.

Drain for a bit.

 

A hot (precisely 170 degrees) salt water bath.

 

A little kneading and stretching.

And there you have it, a beautiful little Mozzarella Cheese Ball