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April must be one of my favorite months on the farm. Baby calves are plentiful. One of the highlights was getting to watch a calf being born one Sunday afternoon. Kurt saw a momma just about to deliver a few weeks ago and he rushed back to the house to get the rest of us. Five Dales crowded into the cab of his pick-up (we won't be able to do this much longer). We drove the 1/4 mile to the corner pasture and didn't have to wait very long to meet the newest herd member. Back when we calved in January/February, I'd witnessed a calves being pulled but I'm just sure this was the first time I'd ever watched a momma take care of things on her own. Wow!
We've also had several shipments of chicks and one batch of turkeys arrive this month. One chick managed to escape the brooder and survive on her own for a couple days - how she avoided cats, dogs and other potential predators, I have no idea but she's a keeper for sure. It took several tries to finally catch her and reunite her with the flock. Allison was very patient one afternoon but wasn't quite quick enough to catch it. Fianlly, Saturday afternoon, we heard some peeping over by the patio. I managed to scare the little bugger into open county and Kurt impressed us with his line backer skills from high school. The chick went left and then right. Kurt anticipated and tackled her! Thankfully, the chick wasn't crushed or frightened to death and Kurt didn't pull anything in the process.
Spring beeves are just about ready to go - they have been getting fat on this green grass. Kurt will haul them to McPherson on Thursday. We still have a few quarters left. If you'd like to put your name on one, let me know ASAP. By the way, this wouldn't be so urgent if I wasn't soooo far behind!
Last weekend, Allison and Natalie took their rabbits to Pratt to a 4-H workshop. Natalie wasn't too interested in the sessions on breeding or tattooing but fell in love with Snowball, her white rabbit, during the session on showmanship. Kurt helped for awhile but then Natalie was ready to handle the bunny all by herself. That afternoon, she spent lots of time out at the hutch loving on her bunny. Since then, Natalie has not had to reminded once to care for her bunny.
I'm feeling just a little scattered this spring (and running a bit, or a bunch, behind). Three weeks ago, I started a long term subbing position at the middle school. I've enjoyed my time around the students again but am wise enough to know that there is not enough of me to do all these three jobs for any length of time.
When I sat down to start this newsletter, Kurt wanted me to bemoan the fact that it was drying out again. . . that same evening our area was hit with severe weather. Lots of exciting stories and close calls and not quite an inch of rain. We were very thankful that we avoided the hail and damaging winds but know several in the area that did have some damage. (Update 1-2 weeks later. It's drying up again. Not bad yet but when your soil is sandy and the winds blow, rain doesn't last long.)
Not only did the pasture but our garden (which is officially in!) appreciated the rain. I can't explain why but for some reason water that comes from the sky seems more beneficial than water that comes from a hose. I said our garden is in - that's not exactly true. Kurt's got the biggies in but I keep hoping to squeeze a few bean plants in along the fence. We tried lettuce again but it's been a no go. So. . . . .I have several containers on the patio. I started some lettuce seeds there. They're up! Kurt and I have also gotten smarter over the years. Instead of planting all my herbs out in the garden where I'll forget about using them, they're on the patio instead - right near the kitchen. I'm in love with cilantro right now but am anxious to try the basil, oregano, mint, rosemary and thyme! The only thing that would make the patio "perfect" would be new cushions on the patio furniture. I had visions of recovering them for this summer but then reality hit and unless I can sweet talk my mom into
Sunday, I turned the calendar to May (see I told you I was way behind!) and the month looks pretty open. This past weekend was full of state forensics in Salina and Memorial Day weekend is the big reunion weekend here in Protection. Ball practices, graduations and field trips will fill in quickly, I'm sure (and they have!)
Last month saw a few experiments in the kitchen. I made yogurt for the first time and it was a hit - and easy to do. If you're interested in my "recipe," let me know and I'll share. I'm also attempting apple cider vinegar. We've been using ACV with our chicks and the real deal (not the colored, flavored, ultra-pasteurized stuff) is expensive in the store. This one is pretty easy too - shove cut up apples in a jar, cover with water and a cloth and let nature happen. However since I'm not sure what's supposed to happen, it's hard to know when I'm done. All the "recipes" I've seen say taste it to see if it's done. Ummmm . . . don't think so. Maybe I can talk Kurt into being my taste tester. (Update: Not too sure this one is going to work - may have to take a do over.) The one experiment I haven't got to is tallow/beeswax candles. Next month!
For those of you that are planners, we've set the date for our 2nd Customer Appreciation Dinner - September 29, 2012 at the farm. We'll have a similar format to last year but hope to add a few things - maybe some music and definitely a pasture tour. We're also looking for a more exciting name for the event if you have any great ideas.
The fifth grade was at the farm a couple weeks ago. This was the first school group we have hosted and we would definitely do it again. The students enjoyed the day we had planned but their favorite (and anyone who comes to visit) was Yeller. Except for the wind, it was a perfect day. I also think Allison enjoyed showing off the farm and her animals to her classmates. Unfortunately, the first group of turkeys and the pigs hadn't arrived for the 5th graders' visit.
Kurt's still trying to scare up a few feeder pigs for early fall. The two sows that just arrived are due the first of July. Until then, we are well stocked with sausage, beer brats, and zesty breakfast links but are all out of bacon, pork chops, ham and tenderloin. We may go through bacon withdrawl. I know it's a ways off but let me know if you'd like me to put your name on a half or whole hog.
This hot and cold weather has been hard on our broilers. They are doing well but would prefer more consistent temperatures. Our first batch will be ready on/around May 24 - perfect for your Memorial Day barbeque. We still have several left - please email me if you'd like to reserve some. We are also taking reservations for the chickens that will be ready on/around June 15 and June 29. This year we are not planning on offering chicken parts. The past two summers I've cut lots of chickens up, sold out of boneless, skinless chicken breasts and we've eaten a lot of wings and thighs. Not that we don't enjoy the parts but it's not very economical. Instead, this year, if you'd like your chicken cut up, let me know. I'll cut them up and bag them however you'd like. To cover my time and the extra bags, we'll charge $2/chicken to cut them up for you.
I will be headed east on May 18th and will plan on going through Greensburg, Pratt, Hutchinson, Wichita, Lindsborg and McPherson. Email me if you'd like to place an order. I'll be headed to Dodge on May 29th and 30th also.
I'd include family updates but those would probably take me another week to write at the pace I'm going. Enjoy the spring weather!
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