The Elk are back

The other day I decided to take the Kabota and feed the cows. These beautiful animals were grazing up on the hill so I turned off the Kabota and just watched them for a while. The day was warm and the meadowlarks were singing. Total heaven. When they finally noticed me, they jumped the fence and ran off. If you will notice, the elk on the left only has one antler. They lose their antlers each fall/winter and grow new ones.

From Wikipedia:
The elk is a large animal of the artiodactyle ungulate order, possessing an even number of toes on each foot, similar to those of camels, goats and cattle. It is a ruminant species, with a four-chambered stomach, and feeds on grasses, plants, leaves and bark. During the summer, elk eat almost constantly, consuming between 8.8 and 15 lb daily. In North America, males are called bulls, and females are called cows. In Asia, stag and hind, respectively, are sometimes used instead.

Elk are more than twice as heavy as mule deer and have a more reddish hue to their hair coloring, as well as large, buff colored rump patches and smaller tails. Elk gather in herds. Elk cows average 500 lb, stand 4.3 ft at the shoulder, and are 6.6 ft from nose to tail. Bulls are some 40% larger than cows at maturity, weighing an average of 710 lb, standing 4.9 ft at the shoulder and averaging 8.2 ft in length. The largest of the subspecies is the Roosevelt elk, found west of the Cascade Range in the U.S. states of California, Oregon and Washington, and in the Canadian province of British Columbia.

Only the males have antlers, which start growing in the spring and are shed each winter. The largest antlers may be 3.9 ft long and weigh 40 lb. Antlers are made of bone which can grow at a rate of almost an inch per day. While actively growing, the antlers are covered with and protected by a soft layer of highly vascularised skin known as velvet. The velvet is shed in the summer when the antlers have fully developed. Bull elk may have eight or more tines on each antler; however, the number of tines has little to do with the age or maturity of a particular animal. The formation and retention of antlers is testosterone-driven. After the breeding season in late fall, the level of pheromones released during estrus declines in the environment and the testosterone levels of males drop as a consequence. This drop in testosterone leads to the shedding of antlers, usually in the early winter.

During the fall, elk grow a thicker coat of hair, which helps to insulate them during the winter. Males, females and calves all grow thin neck manes. By early summer, the heavy winter coat has been shed, and elk are known to rub against trees and other objects to help remove hair from their bodies. All elk have small and clearly defined rump patches with short tails. They have different coloration based on the seasons and types of habitats, with gray or lighter coloration prevalent in the winter and a more reddish, darker coat in the summer. Subspecies living in arid climates tend to have lighter colored coats than do those living in forests. Most have lighter yellow-brown to orange-brown coats in contrast to dark brown hair on the head, neck, and legs during the summer.


"Be able to be alone. Lose not the advantage of solitude, and the society of thyself."
Thomas Browne

Update on our new goat family

I wanted to update you on our goat triplets. As you can see, they are doing just great. The dark brown goat is "daddy". His name is Jethro and boy does he smell! The three little ones are so cute when they run around- now I really know what "frolicking" means.

I was wondering why the male goats are so stinky so I looked it up at my favorite site - Wikipedia:

Bucks (intact males) of Swiss and northern breeds come into rut in the fall as with the doe's heat cycles. Bucks of equatorial breeds may show seasonal reduced fertility but, as with the does, are capable of breeding at all times. Rut is characterized by a decrease in appetite and obsessive interest in the does. A buck in rut will display flehmen lip curling and will urinate on his forelegs and face. Sebaceous scent glands at the base of the horns add to the male goat's odor, which is important to make him attractive to the female. Some does will not mate with a buck which has been de-scented.

Still waiting for rain - we sure need it for the crops!

If there is magic on the planet, it is contained in the water.
- Loren Eisley

Some people are making such thorough plans
for rainy days that they aren't enjoying today's sunshine.
- William Feather

Who Who

This beautiful barn owl is living in our palm tree right out the back door. I took pictures of him sleeping yesterday and wanted to share them with you. I was curious so I Googled "Barn Owls" and found out this interesting information on Wikipedia:

The Barn Owl is a pale, long-winged, long-legged owl with a short squarish tail. Depending on subspecies, it measures about 9.8–18 inches in overall length, with a wingspan of some 30–43 inches. Tail shape is a way of distinguishing the Barn Owl from true owls when seen in flight, as are the wavering motions and the open dangling feathered legs. The light face with its heart shape and the black eyes give the flying bird an odd and startling appearance, like a flat mask with oversized oblique black eyeslits, the ridge of feathers above the bill somewhat resembling a nose.

Its head and upper body typically vary between a light brown and a light colored and dark grey (especially on the forehead and back) feathers in most subspecies. Some are purer, richer brown instead, and all have fine black-and-white speckles except on the remiges and rectrices, which are light brown with darker bands. The heart-shaped face is usually bright white, but in some subspecies it is browner. The underparts (including the tarsometatarsus feathers) vary from white to reddish buff among the subspecies, and are either mostly unpatterned or bear a varying amount of tiny blackish-brown speckles. It was found that at least in the continental European populations, females with more spotting are healthier on average. This does not hold true for European males by contrast, where the spotting varies according to subspecies. The bill varies from pale horn to dark buff, corresponding to the general plumage hue. The iris is blackish brown. The toes, as the bill, vary in color; their color ranges from pinkish to dark pinkish-grey. The talons are black.

On average, within any one population males tend to be less spotted on the underside than females. The latter are also larger, as is common for owls. A strong female T. alba of a large subspecies may weigh over 19.4 oz, while males are typically about 10% lighter. Nestlings are covered in white down all over, but the heart-shaped facial disk is visible soon after hatching.

Contrary to popular belief, it does not hoot (such calls are made by typical owls, like the Tawny Owl or other Strix). It instead produces the characteristic shree scream, ear-shattering at close range. Males in courtship give a shrill twitter. It can hiss like a snake to scare away intruders, and when captured or cornered, it throws itself on its back and flails with sharp-taloned feet, making for an effective defense. Also given in such situations is a rasp and a clicking snap, produced by the bill or possibly the tongue. It is most recognizable by its "mask-like" face.


“A wise old owl sat on an oak; The more he saw the less he spoke; The less he spoke the more he heard; Why aren't we like that wise old bird?”

MERRY CHRISTMAS!

It has been so cold here the past few mornings! No water until noon and the small pond is frozen completely over.

I took this picture this morning at the reservoir and wanted to share it with you. Let me know if you know what type of bird it is: hzharvest12@yahoo.com.

I would also like to share this special day and hope that you have time to spend with friends and family to celebrate the birth of Christ.

I couldn't decide on one quote today, so you get a bonus - 2 for 1

Bless us Lord,
this Christmas,
with quietness of mind;
Teach us to be patient and always to be kind.
~ Helen Steiner Rice


Wouldn't life be worth the living
Wouldn't dreams be coming true
If we kept the Christmas spirit
All the whole year through?
~Author Unknown

Farm Visitors

We have had a very busy week. The other morning, this cute zebra stopped in for a vist. We are really not sure where he came from. I know that there are some near Hearst Castle, but that is about 20 miles as the crow flies. I suppose he could have wandered over here, but who knows.

Here is what I found out about zebras:
Zebras are several species of African equids horse family) united by their distinctive black and white stripes. Their stripes come in different patterns unique to each individual. They are generally social animals that live in small harems or large herds. Unlike their closest relatives, horses and asses, zebras have never been truly domesticated.

It was previously believed that zebras were white animals with black stripes, since some zebras have white underbellies. Embryological evidence, however, shows that the animal's background color is black and the white stripes and bellies are additions.[
Like horses, zebras walk, trot, canter and gallop. They are generally slower than horses, but their great stamina helps them outpace predators. When chased, a zebra will zig-zag from side to side, making it more difficult for the predator. When cornered, the zebra will rear up and kick or bite its attacker.
Zebras have excellent eyesight. It is believed that they can see in color. Like most ungulates, the zebra has its eyes on the sides of its head, giving it a wide field of view. Zebras also have night vision, although not as advanced as that of most of their predators.
Zebras have excellent hearing, and tend to have larger, rounder ears than horses. Like horses and other ungulates, zebra can turn their ears in almost any direction. In addition to eyesight and hearing, zebras have an acute sense of smell and taste

That same day, we were up on the hill and saw this beautiful falcon. It is really a treat to see one. I found this information about them:

A falcon is any species of raptor in the genus Falco. The genus contains 37 species, widely distributed throughout Europe, Asia, and North America.

Adult falcons have thin tapered wings, which enable them to fly at high speed and to change direction rapidly. Fledgling falcons, in their first year of flying, have longer flight feathers which makes their configuration more like that of a general-purpose bird such as a broadwing. This makes it easier to fly while learning the exceptional skills required to be effective hunters as adults.

Peregrine Falcons have been recorded diving at speeds of 200 miles per hour (320 km/h), making them the fastest-moving creatures on Earth.[1] Other falcons include the Gyrfalcon, Lanner Falcon, and the Merlin. Some small falcons with long narrow wings are called hobbies, and some which hover while hunting are called kestrels. The falcons are part of the family Falconidae, which also includes the caracaras, Laughing Falcon, forest falcons, and falconets.

The traditional term for a male falcon is tercel (British spelling) or tiercel (American spelling), from Latin tertius = third because of the belief that only one in three eggs hatched a male bird.[2][3] Some sources give the etymology as deriving from the fact that a male falcon is approximately one third smaller than the female[4] (Old French tiercelet).

A falcon chick, especially one reared for falconry, that is still in its downy stage is known as an eyas [5][6] (sometimes spelt eyass). The word arose by mistaken division of Old French un niais, from Latin presumed nidiscus ("nestling", from nidus = nest). The technique of hunting with trained captive birds of prey is known as falconry.

As is the case with many birds of prey, falcons have exceptional powers of vision; the visual acuity of one species has been measured at 2.6 times that of a normal human.[7]

In February 2005, the Canadian ornithologist Louis Lefebvre announced a method of measuring avian intelligence in terms of a bird's innovation in feeding habits. The falcon and corvids scored highest on this scale.

Zebra Question

I asked the zebra,
Are you black with white strips?
Or white with black strips?
And the zebra asked me,
Are you good with bad habits?
Or are you bad with good habits?
Are you noisy with quiet times?
Or are you quiet with noisy times?
Are you happy with sad days?
Or are you sad with happy days?
Are you neat with some sloppy ways?
Or are you sloppy with some neat ways?
And on and on and on and on
And on and on he went.
I'll never ask a zebra
About stripes
Again.

Shel Silverstein A Light in the Attic

MERRY CHRISTMAS!

Lilly is here!

Only on the farm do we get excited about machinery. We ordered a machine called a Lilliston Rolling Cultivator. It is used to get rid of the weeds in the crop beds. Right now, we are running it down the rows to turn the young weeds. When they begin to grow again in a couple of weeks, we will till them again. The idea is that they will eventually stop growing the huge amount of weeds and we can plant seeds on those rows without "losing" them in the weeds. Later in the year, we can run it down the rows between the crops to clear weeds and break up the soil to give the roots more oxygen and water.

It's still really cold in the mornings - 18 degrees this morning along with fog. Brrrrrr. This cold is really important for the fruit trees as they have to have so many "frost hours" to produce. The days have been nice - up to the 60's. If we can't have rain, at least we have nice afternoons.

I have some great pictures to show you in the next couple of days. We had a "suprise visitor" to the neighborhood. Keep in touch and don't shop till you drop.

If men liked shopping, they'd call it research. ~Cynthia Nelms

Triplets!

We went to town today to buy supplies and noticed that one of our goats was all by herself. As this is not normal, I was concerned but she was eating well so we left her there. When we came back, she was in the same place but she now had 3 cute little kids under the tree!

We took her a little extra sweet feed and I took these pictures (being careful not to get to close). They are just the cutest thing you have ever seen. They were just getting up and trying out their "sea legs". We will have to keep a close eye on them to make sure she is able to feed all three. If not, we may have to bottle feed one (not really what we want to do).

It has been really cold at night - 24 degrees this morning, but I think she will curl up with them and all should be well.

I'll let you know how things go. Have a great Christmas week!

The domestic goat (Capra hircus) was the first animal to train humans into protecting them full-time. The species is believed to have been first domesticated around 10,000-12,000 years ago in both the Zagros Mountains of modern-day Iran and in Anatolia along the Euphrates River.

From the Farm

The ram with the really cool horns is name Lucius. He was given to us by a local rancher, Kathy Kroker, from whom we also bought some ewes. I think one of the best things about being a "small farmer" is the other people we meet that also make their living in agriculture. I could fill a notebook with their names.

We have had really cold nights this month. It was 28 this morning and is going to be colder the next few nights. Unfortunately, this had delayed planting for us but better safe than sorry. The days aren't too bad and I've heard that we will have 70 degree weather during the day this weekend. Sounds heavenly.

My darling son James is coming home from South Carolina (army training) tomorrow. Yipee!

A wealthy landowner cannot cultivate and improve his farm without spreading comfort and well-being around him. Rich and abundant crops, a numerous population and a prosperous countryside are the rewards for his efforts.
Antoine Lavoisier

Mangalitsa Ham at Costco & Coyotes

We had an interesting night Sunday. I woke up around 1:30 am and heard Angel barking her "I've got it cornered" bark. We got out of bed and threw on some sweats to go find out what was going on. Flashlight in hand, we jumped in the Kabota (boy was it cold!) and headed toward her sound. Marvin had to run up a really steep hill to get to her. She had a coyote down and was circling it. She had injured it mortally and was not going to leave it willingly. It's good to know we have our livestock protectors hard at work. We have enough trouble with the bald eagles having chicken for lunch - we don't need coyotes having them for midnight snack.

I found this ad online from Costco. These are the little fellows we are raising:

Online price $389.99
Less -$120.00
YOUR COST $269.99

If you are a connoisseur of Italian Prosciutto or Spanish Serrano ham, hold onto your seat because this ham is going to blow your taste buds away! This very limited produced ham is usually only offered in exclusive 4-star restaurants for upwards of $20 or more for a 2oz portion, but for a limited time is available to Costco members while supplies last.

A D’Artagnan exclusive in America, this Mangalica breed, Spanish Dry-Cured Ham is super premium, truly unique, and incredibly rich and delicious. The distinctively rich flavor and succulent ham naturally has abundant marbling which ensures a tender, flavorful ham that you will be proud to serve, that is if you can convince yourself to share….

Often referred to in the USA as “wooly pigs”, Mangalica pigs are an old-world breed native to the mountains of Hungary. The pigs are slow growing and they require large tracts of pasture as they are natural foragers. The cold climate of the Hungarian Steppe, is perfectly suited for the free-ranging Mangalica pigs, who are covered with a thick coat of curly hair to help protect them from the frigid elements. As with many indigenous breeds whose husbandry is less efficient, raising Mangalica fell out of favor. This breed was brought back from the brink of extinction by some renegade farmers who created a program to save it.

D’Artagnan is extremely proud of our Mangalica ham which is handcrafted in Spain by fourth-generation master charcutiers using traditional dry-curing methods that bring out its unique flavor. Our ingenious, Spanish ham producer procured these Mangalica in order to create a totally distinct ham. The average Mangalica ham is dry-cured for almost 3 years, compared to 9-12 months for similar-style hams. Because the Mangalica pigs have a high fat content, the Mangalica hams can cure longer than traditional hams, allowing a deep, rich flavor to develop while retaining proper moisture content.

D’Artagnan’s Mangalica ham is very versatile and requires no preparation except to slice thin and enjoy. Each ham weighs a minimum of 8 lbs, is nicely trimmed and ready to serve. Treat yourself and loved ones to this rare and decadent treat this holiday season!

Super premium, truly unique, and incredibly delicious
Distinctively rich flavor and succulent ham
Mangalica pigs are an old-world breed
Handcrafted in Spain by fourth-generation master charcutiers
Very versatile and requires no preparation except to slice thin and enjoy
Minimum 8 lbs
Price per pound with shipping included: $48.75



I guess those little guys of ours had better get busy and grow fast!

We have been having fun at the farm. Last year, winter slowed down a bit for us - not this year! We have been prepping the ground and planting our hay crop. Marvin is in the middle of getting the beds ready for vegetable planting. We have purchased a couple of new pieces of equipment to help make them perfect (according to my husband).

This time of year is so wonderful. As I've gotten older, I realize that the gifts are not the important part of the holidays. I focus more on spending time with those whom I have lost touch.

I've already decided on my New Year's resolution. This last year has flown by. Although I absolutely love my life on the farm, I also have 2 other part time jobs. I realize that I am missing out on "fun" things and true down time. I am resolving to plan one special day each month. I will plan an entire day without thinking about anything but enjoying the day. I will do one "mini trip" - visit Monterey or Santa Barbara or San Francisco or ??????

Hope you have a blessed week.

Christmas is not an eternal event at all, but a piece of one's home that one carries in one's heart. ~Freya Stark

Our new toy!

This beautiful blue tractor is the newest addition to our farm. We needed to upgrade to a larger tractor in order to prep and work the planting beds for the veggies. This machine is much more than that. My favorite past time is to disk. I can be out of on the tractor and no one can disturb me. The patterns in the soil are highlighted by the sun. It is such a satisfying pleasure to see the dirt clods become smaller and smaller each time the ring roller passes over them. Now we have a new and better toy. Power steering makes it possible to go around a corner using 2 fingers. There are many more gears than I know how to use with automatic transmission. It has an airtight cab with air conditioning, heater and stereo. Life doesn't get much better than this. One of the main reasons we got the enclosed cab was the recent increase in cases of Valley Fever. Just tonight, this article was on the KSBY website:

Cases of valley fever have been on the rise on the Central Coast the past couple of years.

Valley fever is caused by a fungus that grows in the ground.

When its spores get into the air, they can be inhaled and can attack the lungs.

People are more susceptible to valley fever in dry, windy conditions, like the weather we are experiencing now.

"Valley fever is a scary situation, very scary," Paso Robles Resident John Osman got valley fever three years ago. He still does not know how or where he contracted it..

"It attacked my right lung and my shoulders I have a friend who got it and it attacked his spine and he's paralyzed now from the waist down," said Osman.

Doctors said severe cases like meningitis are rare and that most people with valley fever never have symptoms. Others will feel like a cold or flu is coming on and sometimes people do get a rash.

People are most susceptible to it in the summer and the fall.

"When people breathe in the dirt that's circulating in the air during the dry periods of summer and fall they develop the fungal infection in their lungs," said Michelle Shoresman, the San Luis Obispo County Public Health Emergency Preparedness Program Manager.

She added that there are ways to protect yourself:

-if you can, stay away from dust clouds
-if you have dirt around your home, plant ground cover
-or water dirt down during windy conditions
-and people in agricultural areas should take the most precautions.

"We've had a steady increase over the last two years, but we actually have fewer cases right now than we did last year. It's just generally a little higher than what you would consider normal," said Shoresman.

In most cases valley fever goes away without treatment. Otherwise, it can be treated with anti-fungal medication and in the most severe cases, surgery is needed.


The pretty green carpet in the back of our truck is really brocolli and cauliflower seedlings that will be planted this week along with a multitude of seeds and garlic.

I like this quote by Jeff Foxworthy:
"That's the great thing about a tractor. You can't really hear the phone ring."

Beautiful, beautiful Fall

I thought this picture was particularly beautiful of sunset on Sunday. Every day I wake up to an even more beautiful morning and the evening skies are breathtaking with their dark red and purple hues.

On a personal note, our son James is graduating from boot camp in Columbia, South Carolina on Thursday. Our beautiful daughter-in-law Melissa flew back there with our new grandbaby Carter James last night. She will get to see her groom of 6 years tomorrow at family day and he will get to meet his new son. Although I was supposed to go also, I stayed home with their 22 month old Landon. He has been fighting a cold and it was decided that it would be best for him to remain here and let Daddy spend some bonding time with Carter. James will be home in a couple of weeks for Christmas and he will have plenty of time to spend with Landon. I know that Landon will have a wonderful time with Nana and Grandpa on the farm. It also gives Great Grandma Fran and Great Poppy Howard time with him while I take care of "business things" for the farm.

I hope everyone has a great day and be sure to enjoy these fall days - they will be gone soon and we will have to wait another year to enjoy them.

"Autumn is a second spring when every leaf is a flower."
Author unknown

Frick & Frack Update

If you've been following this, you know that Frick and Frack are two male Heritage Turkeys that we raised last year. These silly guys are inseparable, following each other around and preening all the time (I just report - I don't judge). When it came time to butcher turkeys for Christmas, we gave them a pardon.

Marvin called me work today and said that one of them was missing. You need to understand that these fellows weight about 45 pounds apiece. There are others that are smaller that are still in residence. He called back and said that he found him clear down the hill by the front fence. There was a large bald eagle circling around him. It's hard to believe that the eagle could have carried him down there, but I also don't believe he wandered away from his buddy (besides there were feathers missing from him). The only other thought is that a fox might have climbed the fence and tried hauling him off. I don't suppose we will ever know, but the important thing is that he is safe and sound and back with his best friend.

All is well in the HZ Harvest Farm world.

Maybe this is why the eagle was flying over him..............

“I wish the bald eagle had not been chosen as the representative of our country; he is a bird of bad moral character; like those among men who live by sharking and robbing, he is generally poor, and often very lousy. The turkey is a much more respectable.”
Benjamin Franklin quotes

These are our two new Navajo-Churro lambs. I blogged about them in a previous posting. We are very happy to have them as this breed was almost extinct at one time. There is another type of sheep I would like to get. They are the Jacob sheep that I talked about in an earlier blog also. They are white with black spots. Although others might be born with spots, they loose them as they age. The Jacob sheep don't. They maintain the beautiful coats which are sold as pelts.

The bull is a new resident also. He is very manly but doesn't have a name yet. Let me know if you have any suggestions. You can email me at HZHarvest12@yahoo.com.

It was very cold yesterday, but we still needed to go up to the "Back 300" (acres) to check on the cows and calves. We have been ear tagging the calves as they come along. These are little plastic tags with numbers on them. They basically get their ear pierced (even the boys). Yesterday we found 2 more that aren't tagged. We now have 15 calves. They are all so darned cute. I can't help but get excited every time a new one is born. I think that we are done for the year.

While we were up there, we were treated to a serenade by the meadow larks. These birds have the most beautiful, sweetest song of any (in my opinion). We are truly blessed to have so many around us. The dove are really thick also. I bet we have about 100 of them right now. Although our ducklings grew up and flew away, we have a couple of new ducks that have flown in to enjoy the pond.

It was scheduled to rain today, but it is beautiful right now. The sky is the prettiest color of blue with fluffy clouds floating by. I think the storm may pass us by (hopefully). Although we love rain, it can come another day that isn't a holiday.

We had a visitor on Tuesday. Ralph Barrett came over to see us with his care giver. He is a joyous 91 years old this week. His cousin used to own this property in the early 1900's. Ralph is sharp as a tack and full of information. When we first moved out here, he shared his concern that this farm wouldn't support any crops. He has definately changed his mind and in fact was surprised to find that we have very rich soils. Although we do have sandy areas, the majority of the land is actually rich, loamy ground. He was very impressed with all that has been done. This is so nice to have an "old timer" who has so much experience tell us that we are doing a good job. He is such a wealth of information. I can listen to him for hours talking about the locals and the history and the events. I always want to preserve these treasures.

Hearing the meadowlarks reminded me of this:
"The child whispered, 'God, speak to me'
And a meadow lark sang.
The child did not hear.

So the child yelled, 'God, speak to me!'
And the thunder rolled across the sky
But the child did not listen.

The child looked around and said,
'God let me see you' and a star shone brightly
But the child did not notice.

And the child shouted,
'God show me a miracle!'
And a life was born but the child did not know.

So the child cried out in despair,
'Touch me God, and let me know you are here!'

Whereupon God reached down
And touched the child.
But the child brushed the butterfly away
And walked away unknowingly."

Unknown

The fall has been so busy that I really haven't had much time to catch up with you all.

Our 11 replacements heifers that we bought at the Fair in July have all calved except 2. We have also had 4 calves born from last year's fair cows.

Our "rare" sheep have had 1 lamb - should be having another one soon.

We finally were able to get all of the chickens out of the barnyard and up to their "chicken tractors" in the field. That was a big relief. They completely ruined my lawn and all the flowers I had planted around the house. A few chickens are great. A few hundred are a nightmare!

We've adopted an orphaned filly that we named Sugar. She is very beautiful and growing fast. We also adopted an orphaned calf that was pretty much dead when he was brought to the house. He was extremely dehydrated and blind. Two months later he is growing like a weed, seeing just fine and bossy. The two of them are in a pen together and curl up in a single ball at night. We let them out and they run and run around the property and then put themselves back in the pen.

The goats and the sheep are thriving. We penned up the neutered males and fed them lots of yummy things. They are now for sale. The females and their "boyfriends" are preparing for spring births.

The fields are getting ready for planting and the roads are based so we can get around this winter.

The new barn is just about done and the new trees are all growing well.

We are looking forward to some light rains this week and next which should make the grass come up to protect the land from the heavier rains to follow.

Our back 300 acres is now fully fenced and the cows are enjoying the new pasture land.

Life is good.

Mangalitsa Pigs (more info)

I forgot to mention that we purchased these great pigs from Heath Putman of Wooly Pigs (actually some of the text was verbatim from his website). He has a great site with lots more info and pictures. Take a moment and log onto woolypigs.com. They are truly interesting. Happy Friday!

Mangalitsa Pigs & (Human) Baby

We are Grandparents for the second time! Carter James Blackburn was born on November 10th (his Aunt Meghan's birthday) at 5:11 pm. Carter joins his older brother, Landon who will be 2 in January. He is a big guy - 8 lbs 13oz and 21 1/2" long. Whew! Our daughter-in-law, Melissa, was a real trooper. We had a "girls day" with a really great bunch of coaches since Daddy is at Army boot camp.

This is a really clear picture of one of our new Mangalitsa pigs. These pigs are very interesting.

Mangalitsa (MON-go-leet-sa) was created in 1833 by the Hungarian Royal Archduke Jozsef. It is a name for three breeds of pig grown especially in Hungary and the Balkans known also as a curly-hair hog. The Mangalitsa pig is unusual as it grows a hairy 'fleece', akin to that of a sheep.

Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type breed. Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavorful meat.

Raised properly the Mangalitsa's genes allow it to produce some of the world's best meat and fat. Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much "lighter", "cleaner" and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid.

Mangalitsa meat has stronger flavor and more than double the marbling of average pork. The special qualities of Mangalitsa fat allow it to be whipped like cream. The fat can be cured and served in thin slices.

The exceptional meat and fat quality of Mangalitsa set it apart and explain why professionals use it in ways they'd never use other pork.

The Mangalitsa is and has always been an extreme lard-type hog. In contrast, popular "heritage breeds" like the Berkshire, once famous for excellent meat quality, are leaner and less tasty than ever. We have tasted this meat and it is unlike anything you have ever tasted.

We now have 4 gilts (young female pigs) and one boar that we bought from Heath Putman Farms. Their website is Woolypigs.com and has some great information. We are hoping to have our first litter in April.

Take a day and come out to see our new special pigs.

Here is a great "pig poem"

I've heard it said that pigs will fly
and someday soon they'll rule the sky.
That may sound strange but, if it's right,
I don't suppose they'll fly a kite.
I'll bet, instead, they'll have to train
so they can learn to fly a plane,
or join the Navy where they'll get
to learn to fly a fighter jet.

Or maybe they'll grow piggy wings,
or put on shoes with giant springs,
or fly in huge hot-air balloons,
or seaplanes with those big pontoons,
or biplanes like a flying ace,
or shuttles into outer space,
or rocket ships for trips to Mars,
or flying saucers to the stars.

However pigs decide to fly,
as long as they are way up high
and busy buzzing all around
instead of grunting on the ground,
I think it's safe to say I'll love
to see them soaring up above.
I'm sure I won't be shocked or shaken.
Still, I'll prob'ly miss the bacon.
--Kenn Nesbitt

Ben - king of skunks

I have decided that Ben has a personal vendetta against skunks. Don't get me wrong - they are not wanted at the farm - they eat eggs and chickens and can spread rabies. However, I surely wish that Ben (our Great Pyrenees) would learn to dispatch of them without getting sprayed straight on. We couldn't find Ben last night (at about midnight) so we went looking for him in the Kabota. He was so accommodating that he ran up to us and jumped in the front. Unfortunately he had just had his latest run in with a black and white beauty. Needless to say, we had a late night shower and scrub down before going to bed.

This little calf was born last week. If you look closely you can see that there is a fence between the calf and its mom. It had rolled under the fence and was inside the water tank area and couldn't get back to the right side. Marvin and I found it there and it was a little dehydrated and hungry. He helped it back under the fence and to its feet. The next picture shows several other heifers running up to it to make sure all was well. It is amazing to me to see how they all take care of each other. We can learn a lot from cattle.

“Sometimes when you get in a fight with a skunk, you can't tell who started it.”
Lloyd Doggett

Navajo-Churro Sheep

The Farm is changing every day. Now that we are getting into "fall weather" finally, the trees are starting to turn so many different pretty colors. I really love the bounty of summer with all the yummy veggies and the trees covered with leaves. After a while though, it becomes monotonous and I look forward to the changing of the seasons. It seemed that this year that change came very late. Now we will concentrate on cold weather chores: Cleaning up the crops that have run their course, getting the animals ready for the colder weather, preparing the ground for our forage crop, planting the winter vegetables and waiting for the fruit trees to go dormant so they can be pruned for next year. I forget that there are so many things that must be done to get ready for winter.

We had a little white faced calf this week. It is really pretty and its mother is Maybelline. She is my favorite cow since she was bottle fed by a little (then) 9 year old boy. We bought her last year at the California Mid State Fair for this little 4H member. He was so concerned tat she would get lost and was relieved to hear this year that we still have her. This is the second calf she has given us.

We also had a baby lamb from one of our two Navajo Churro Sheep. History of the Navajo Churro: Over 400 years ago, Spanish explorers and settlers brought their native sheep, the Churra, to this country. In the 1500's, the Dine' (Navajo people) acquired a few sheep which they nurtured and raised. The sheep name had also been changed to Churros. In the 1930's the Dine' had over 574,821 sheep on their reservations but then our government decided to reduce their flocks by 30%. The government also introduced a program to "improve" the Churros by crossing them with other types of sheep. By the 1970's only around 500 head remained of the original Churros. A Cal Poly professor went to the reservations and rounded up many of the "old type" Churro sheep and brought them back to San Luis Obispo, CA for a breeding/research program. He returned many animals back to the Dine' for continued nurturing and development. In the 1980's, a registry and association were formed called the Navajo-Churro Sheep Association. Today there are over 5000 sheep registered across the US but they are still considered threatened by the American Livestock Breeds Conservancy. The Navajo-Churro breed rams can have two, four, six, or more horns. This is because they possess the polycerate gene, which is also found in old heritage breeds like the Jacob Sheep. They also have the ability to have fused horns. Ewes (females) also can have horns, or nubs called scurrs. The color can be black, white, or striped. The growth of rams’ horns is slow. A full rack takes at least four to five years to grow out. A ewe's horns can also grow large, but not to the extent of the rams.

Quote for the day:You don't stop laughing because you grow old, You grow old because you stop laughing.

Jacobs Sheep

Fall is fabulous! The days have been perfect and the trees are starting to turn color.

Our new Mangalitsa pigs are doing very well. They are social and very soft with their wooly coats. We bought some of the meat and tried it. Fantastic flavor and texture. The fat is smooth and actually can be eaten straight. Found in very exclusive restaurants, Mangalitsa (MON-go-leet-sa) pigs are a classified “lard-type” breed. However, Mangalitsa pigs actually have more unsaturated fat (versus high levels of saturated fat) than conventionally bred pigs (classified as “meat-type pigs”). When cooked, Mangalitsa pork is exceptionally, juicy, tender, and marbled. Chefs rave about the meat and lard’s versatility—the lard can be whipped, and chefs don’t need to dress up the meat’s flavor with excess salt or spices. It tastes much “lighter”, “cleaner” and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid. When cured, Mangalitsa meat makes unsurpassed hams, charcuterie, and salamis, due to the high monounsaturated fat content (versus high polyunsaturated fat in traditional pork).

We still have many crops in the field. I believe we are expecting a cold snap this week so we will probably lose much of them. We have prepped the fields for winter crops and will be planting soon.

The cute little fellow above is called a Jacob's. Wikipedia says: The Jacob sheep is a rare breed of small, piebald (colored with white spots), polycerate (multi-horned) sheep. Jacobs may have from two to six horns, but most commonly have four. The most common color is black and white, but they may also be blue and white or lilac and white in coloring. Jacobs are usually raised for their wool, meat, and hides. They are also kept as pets and ornamental animals, and have been used as guard animals to protect farm property from theft or vandalism and defend other livestock against predators.

Generally referred to as an unimproved or heirloom breed (one that has survived with little human selection), the Jacob is descended from an ancient Old World breed of sheep, although its exact origins remain unclear. Spotted polycerate sheep were documented in England by the mid–17th century, and were widespread a century later. Unlike most other old world breeds, the Jacobs of North America have not undergone extensive cross-breeding and selective breeding; their body habitus resembles that of a goat. Relative to their American counterparts, British Jacobs tend to be larger and heavier, and have lost many of their original characteristics through artificial selection.

“Leadership: The art of getting someone else to do something you want done because he wants to do it.”

Don’t forget the Fennel

We have some unique veggies in our garden. One of those is fennel. Because most people are not used to using fennel, I thought I'd give you some information.

Don't be intimidated by the odd shape. Cut the stalks where they meet the top of the "bulb." These stalks can be added to stocks, roasts and braises, or simply eaten raw, just as the Romans did. Remove the fronds and serve as you would celery sticks. The fronds can be used separately in dips or as an aromatic in fish, pork or lamb dishes.
Cut off the bottom of the base. Then cut the bulb lengthwise, then in quarters. Cut around the tough center core. You will have four even quarters for cooking.
Alternatively, once you have removed the top and bottom of the bulb, use a mandoline or sharp knife to slice the fennel into thin slices.
A fresh fennel bulb will last a few days in the refrigerator. Keep whole, with stalks on, until use.

If you've never cooked with fennel, you're not alone. For years, I avoided the bulbous green and white vegetable labeled "sweet anise" because I associated it with black licorice. Who in their right mind would want to taste black licorice at the dinner table?
But then I learned anise and "sweet anise" are two very different things. Anise is a pungent pint-sized herb, while "sweet anise" — or fennel — is a hearty vegetable with a thick, bulbous base and celery-like stems that grow upward to 5 feet tall. It has a sweeter, more delicate flavor than anise.
Fennel's subtle flavor works just fine on its own, but does wonders when combined with other foods. Indeed, fennel's strength may be its power to blend and enhance other flavors. Tuna tastes more tuna-like when cooked with fennel. A simple salad of oranges, red onion and lemon vinaigrette has more zing with the addition of crunchy, raw fennel. Grilled sea bass becomes emblematic of Mediterranean cuisine when stuffed with lemon slices and fennel fronds.
The fennel in the produce section of a grocery store is Florence fennel, or finocchio. On top are fragrant emerald fronds that look much like dill. Below are stout stalks that resemble celery and shoot upward like fingers being counted. The edible white "bulb" is actually not a bulb at all, but tightly stacked leaves that unpack like the base of a celery stalk.
Though all parts of the Florence fennel are edible, the stalks tend to be fibrous, like celery, while the fronds can have an anise intensity that might turn off some people. The thick white leaves of the base offer the most versatile use. When cooked, the leaves become supple, the same way onions lose their firmness, and retain only a faint hint of anise.
If you have never tried fennel as a vegetable, you've almost certainly tasted it in its other form: a spice. The greenish-brown seeds from the variety called common fennel are used to season Italian sausages, meaty stews and rustic breads. When ground up, the spice is used in rubs for fish, pork and lamb dishes and in other spice mixes. Fennel spice also is a key ingredient in Indian curries and is one of the five essential spices in Chinese five-spice powder.
And if all this isn't enough, this versatile vegetable has been used throughout history to cure stomach ailments, freshen breath and help fight weight gain. It also is high in vitamin C.
So if, like me, you've passed fennel by in the produce section, take a second look.

Our turkeys are going up strong. They are really not too awfully smart but a cute anyway.


“The fennel is beyond every other vegetable, delicious. It greatly resembles in appearance the largest size celery, perfectly white, and there is no vegetable equals it is flavour. It is eaten at dessert, crude, and with, or without dry salt, indeed I preferred it to every other vegetable, or to any fruit.”

Thomas Jefferson

TUMI

Yesterday I wrote about the Ronald Reagan Library. Although it was a wonderful place, the reason we went there was for a fundraiser dinner for a really great program.

The recitisism rate in California is 75%. That is, 75% of the inmates that are released from prison return there within 3 years. There is a great program, run by donations, that educate select prisoners to become clergy. The rate for those going through this course is 7%.

More importantly, those leaving prison are going back to their old stomping grounds. Think inner city neighborhoods were you wouldn't want to drive through much less live or work within. These parolees are the locals that are accepted as one of their own.

I'm not naive - I realize that when people are faced with incarceration, many "find the lord". At the same time, there are many that have never had the opportunity to really explore their beliefs. Even if they have, the cost to become a pastor can run into the tens of thousands of dollars. This group allows individuals to influence people in the very areas that most need it.

Here is an article written less than a month ago.

By Alyson R. Quinn | September 22 20110

A small crowd gathered in a downtown gymnasium. Graduates in caps and gowns smiled sheepishly, crossing a podium to receive their diplomas. It was like graduation ceremonies everywhere, except that two of the graduates were ex-prisoners completing their training to become urban pastors.
The ex-prisoners completed their coursework through The Urban Ministry Institute, or TUMI, a seminary-level curriculum developed by World Impact and taught by Prison Fellowship facilitators behind bars. Since its advent three years ago, TUMI has spread rapidly to five California prisons.
“[TUMI] is one of the best collaborations we have,” says Steve Cummings, director of advancement for Prison Fellowship.
Austin Chiang, one of the first ex-prisoners to graduate, heard about TUMI while incarcerated at California Rehabilitation Center – Norco.
“I was ecstatic,” says Austin, who enrolled right away. He relished the intense classes, the fellowship with volunteer Prison Fellowship facilitators, and the opportunity to become a leader.
With newfound confidence in his biblical training, he also started a thriving Bible study in his prison dorm.
Since being paroled in 2009, Austin has continued to lead. He took the additional TUMI classes he needed to graduate, and the house church that he started with his wife has blossomed into a healthy urban congregation.
With dozens of prisoners now enrolled in TUMI, Steve believes Austin is just the first of many inmates who will also emerge from prison to pastor churches.
Steve says, “If these guys find out there are people that believe in them and want them to become leaders in the Church, they take it by storm.”

I love this quote: "Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending."

Reagan Library

We had the most fantastic trip on Thursday. We were invited to a wonderful fundraiser being held at the Ronald Reagan Presidential Library in Simi Valley. My preconceived idea was that it was a mid sized building with things on shelves. Was I wrong! First of all, it is a huge facility. It sits on top of a mountain overlooking the valley with breathtaking views. The building is huge with a beautiful fountain in a courtyard leading to the entrance. There is a great gift shop with quality items and a nice little restaurant. Lots of flowers and lawns and places to just sit and soak up the atmosphere. When you get inside, the displays are all varied. There are short movies, photos with stories, interactive activities and sound effects. You walk down one hallway and into a 3 story room with once whole wall made of glass. This houses Air Force One and presidential helicopter. You can get your picture at the doorway to Air Force Once and tour the jet in its original form. Lots of docents show you around and answer your many questions. No matter what your political beliefs, this historical display is well worth the trip. Well, back to the farm........ We finished fencing the back 300 acres. It was a big job but our guys did a tremendous job. The evenings have been beautiful. The weather is turning slightly with that feel of autumn. It won't be long and we'll be wishing for that 110 degree weather (not too soon though). We have had quite a few people coming by to u-pick the veggies. We still have lots of them available - tomatoes (the best!), cantaloupe, watermelon, eggplant, yellow squash, zucchini, bell peppers, chili peppers of all types, red cabbage, green cabbage, celery root, fennel, lemon cucumber, Armenian cucumber, burpless cucumbers, tomatillos, rutabagas.............. We are prepping the planting beds for winter vegetables and should be planting them in the next 2 weeks. Always new things happening at the farm. I don't know who this quote is by, but I really love it: "If 'ya get to thinkin' you're somebody of some influence, try orderin' somebody else's dog around."

I went to our local feed store, San Miguel Flouring Mill & Feed, yesterday. We buy our chicken and pig food in bulk - huge reusable woven bags that they load onto the truck with a forklift. In order to know how much to charge us, I drove onto their truck scale and they weighed our truck. Then I returned to the scale after they loaded the bags and they reweighed the truck - the difference was the weight of the feed. I am so used to today's technology that I assumed it was an electronic scale. When I went into the office I was realized that they used the same scale that has been used for decades. I thought you might be interested so I took a picture of this beautiful piece of equipment. I love living in a small area. Our chickens are beginning to molt. This is a natural process that happens and they soon grow back the feathers that are lost. this chicken hasn't molted yet and she just looked like she had an attitude. They all are starting to slow down a bit on their laying but that will pick up again after molt. We have had beautiful evenings this week. The full moon is bright and the air is clear. The picture with the windmill and the full moon behind it came out really nice. Things at the Farm are going well. We still have LOTS of veggies so call us to make an appointment to pick some soon. The beds are getting ready for us to plant winter crops. The 17 oak trees we planted and the 32 sycamores are growing well. We have been refencing our back 300 acres. The fences probably haven't been utilized for the at least 40 years so we had to remove all the old fence. Then new metal posts were pounded into the ground and wooden posts were cemented in every 9 metal posts. After that is done, 4 strands of barbed wire are pulled tight and tied to each post. As soon as we are done, we will be able to open it up for our cattle. Remember, try to be as good today as your dog thinks you are.

Our new orphan

There is never a dull moment around here. Sugar (the little filly I adopted) has earned her wings. We let her out in the afternoon after the workers are gone and she follows us around while we do our afternoon chores. The Kabota has become her running partner and she follows us to feed the cows and the sheep. As you can see by the picture, she thinks she should come up the front walk The other new member at the farm is a new little calf that had been abandoned by his mother. When we found him, he was very dehydrated and on the verge of death. He was unable to stand up or even open his eyes. We still had giant baby bottles from the 2 calves we bottle fed last year so I quickly grabbed one and filled it with a bottle of gatorade and some milk replacement that we had for the filly. He finally got strong enough to stand up with Marvin's help and was soon wandering around the barnyard. He is growing like a weed now, but we found that he is blind. He is living in the corral with Sugar and they seem to be getting along well so far. The picture is our friend Kaliko feeding him one of his bottles. Marvin calls his cows and sheep to dinner each night with the honk of the Kabota. They run like the dickens to get their hay. The other morning the calves didn't come with their moms so we had to go looking for them. They were all in the corner together so we led them over to breakfast. Fall is definitely in the air. You can feel the difference and the trees and plants are showing that slight bit of yellow. I like the summer growing season but am kind of looking forward to those long evenings in front of the fire. Summer evenings are nice too but when it gets dark at 9:00, we don't get to bed until 11:30. Up at 5:00 makes a very short night. I heard a great quote the other day: Ask 10 gardeners a questions and you will get 11 answers. Have a great weekend!