Black Sheep

This is our Suffolk Sheep Bella an her new lamb.  A real Black Sheep. They live in with the goats for company.  The are really enjoying the new place.  We've started separating the goat kids from their dams at night to increase our milk production.  We've been getting about a gallon in the morning between our two that are in milk  The kids are on their mamas all day an we aren't milking at night.

Fancy, our Jersey cow, is still producing a gallon and a half once a day.  We will be breeding her early in May.  We were going to breed her to another Jersey, but I think we've decided to breed her to a small angus instead an to raise the calf for meat.  It's a toss up. 

Things are kind of upside down here with the move, but we'll get through it.  The boys are in transition and adjusting.  Jenny and I are in transition and adjusting.  It seems like the animals are handling the move the best out of all of us. 

neither of us have any idea how to shear a sheep.  I contacted the local FFA to see if they had any students who could teach us.

Well, goodnight and blessed be.

An unexpected turn of events

Well, we are no longer at the farm in Idaho.  We've moved to a rental farmhouse in Oregon.  Not at all what I planned or expected.  But then, you never know where Go might take you once you start walking   We are living only three miles from Jenny's parents, which is part of the reason we moved.  There are several pros an cons to this move, but in general I'm happy with it.  We've brought two Jersey cows, our three purebred Saanan goats, and a couple of goat kids.  There is a beautiful spring fed creek running through the pasture and you can see the Eagle Cap mountain range on a clear day.  I can't really complain. 

We also have internet at the house!  Maybe I'll start to revitalize this blog. 

It'll be a challenge for me to meet an make new friends, but I went to a nice potluck breakfast this morning with some new friends in recovery and I'm sure I'll make friends through church. 

I've been  making a lot of cheese lately.  Some of my most recent adventures in cheesemaking have been a Guoda an a Romano.  The temperature is not right to age them correctly, but i'm hoping they turn out.  I need to buy a "wine refrigerator" with good temperature an humidity controls.  Something that woul allow me to age the cheeses at about 50 degrees with 80% humidity.  I'll keep you posted.

Hopefully I can find the time to blog more often now that I have internet at home.

Until next time, blessed be.