Cheese and Soap School

Our third day spent at Stony Knolls Farm with Jan and Ken Spaulding was thankfully indoors. What can you do with the all of that goat milk when the does start producing? Well two good ideas to start with are cheese and soap. For thousands of years mankind has milked goats and made cheese. Goats are such a compact animal and easily managed. They are a natural choice for the small family with children. Goat milk is an easily digested source of vitamins and calcium. If you are lactose intolerant, chances are you will be able to drink goat milk and eat goat cheese. The molecules are smaller in goat milk and closely resemble human milk. I personally feel that we have destroyed anything good in cow milk the minute it is processed. Raw milk is safe and healthy as long as you know the person milking is clean and handles the milk in the correct manner. The milk doesn't taste "goatie". I was so surprised at how clean and good the milk tasted. Jan and Ken are very careful and clean while milking and straining the milk. The goats are clean and healthy and produce wonderful milk. However, there is an abundance of milk with a limited lifetime and something has to be done with all that bounty. So, one natural choice is cheese. The class started in Jan's kitchen. It was spotless. After Goat School she made cheese and soap so that the class could see the finished product. We jokingly told her to write a cookbook in her spare time. She has between midnight and 4am as free time. Who needs sleep? When we arrived this big ball of Chevre was already hanging to drain.

Jan then went through the whole process explaining the different steps so we could see this process from beginning to end. The time frame for Chevre is 3 days from start to finish. So the next time you are at a farmers market and you question the price on the Chevre, just remember how time consuming it is. That person really puts their time, energy and love into cheese making. Beats the heck out of buying it from a major conglomerate with giant machines any day in my book.

After the Chevre has drained it is ready to mix with your choice of seasonings. Jan mixed our batch with Herbes de Provence. This with crackers is a meal! This spreadable cheese can be used on wraps, on baked potatoes under the broiler, spread on bagels like cream cheese, and on white pizza. The refrigerator life for Chevre is about 2 weeks.

Jan taught us how to make feta. Feta is the wonderfully tasty cheese from Greece. It takes a whole gallon of milk to make 1 batch of feta. It is wonderful cubed and marinated in canola oil and herbs.

Last but not least was her 30 Minute Mozzarella. I think this is a favorite cheese for most people. Here, Jan is showing us how to stretch the mozzarella. She has gloves, pots and utensils specific to cheese. Stony Knolls Farm is licensed by the State of Maine and is a working farm in every sense of the word.

Jan served a tasty chicken vegetable soup with her own bread for lunch. Most of the students attending Cheese and Soap School were from the Goat School over the weekend. It seemed like old times with good friends. Anyone who wanted to get into the soap making was welcome. Jon was the first to volunteer when asked. Jan hand stirs her soap. It is a process that is necessary. It does take time and stamina to keep stirring so the fat and lye/goat milk slurry mix does not congeal.

After the mixing was completed, Jan added scent, and oatmeal to the pot. She uses molds to form the bars.

John wanted to try to make a soap ball from a bar that Jan had made the night before. The soap remains soft for about 24 hours. It made a perfect ball and he was amazed at how soft his hands were when he washed the soap off. That is one of the true pluses with Goat Milk Soap. If you have never tried it, please, pick up a bar at your next farmers market. It takes time and love to make and you will not be disappointed.

Hmm..... soap ball.

Jan had a tray full of soaps that she is letting cure. Soap has to air dry for about 6 weeks to let the free radicals from the lye dissipate. The bars become hard and long lasting. If you keep the soap dry it will provide many washes.

It was kind of sad leaving all of our friends. Thank goodness for the internet. We will be able to keep in touch. We had a wonderful time. I highly recommend Goat School to anyone who is interested in raising goats. If you get the chance please check out this issue of Hobby Farm. There is an article with great pictures about Stony Knolls Farm featuring Jan and Ken Spaulding. Thank you both for welcoming us into you home. You guys run a top notch operation there. Much love and prayers from Mainely Ewes Farm.

Kelly

Goat School Part 2

Today was the second day of Goat School with Jan and Ken Spaulding. We hit the road at about 8:30am after feeding our animals and of coarse making coffee for the trip. There is no Dunkin Donuts between here and Saint Albans. We had a beautiful trip as the sun peaked out from behind clouds. The autumn colors were bright and intense with these bursts of sunshine.

Up and down winding country roads with peaceful views of lakes and woods.

We arrived to a breakfast feast of homemade muffins, chevon sausage and egg bake, coffee, tea, and apple cider. After we ate and socialized with our new friends class began in earnest.

Jan and Ken started with a discussion of vaccinations specific to goats. There is so much information available on the Internet that it is easy to become confused and not know which way to turn. I like to keep it simple. Limit our selections to medications that are specific to goats and are effective in our climate. Jan introduced the class to the vaccinations that goats need on an annual basis. CD&T (Clostridium Perfringens Types C&D with Teetanus Toxoid) is one of the main vaccinations for goats. It protects them against Tetanus and Overeating Disease. Then Jan got on her soap box, literally. She is a strong proponent of providing the correct and necessary nutrition for goats. Not using the same feed for all livestock. Goats dietary needs change through out the year as the season changes, gestation occurs and after delivery.

We welcomed Mr. Andrew Beals, Technical Manager- Speciality Feed for Poulin Grain. He discussed how to obtain a hay analysis, how to understand and apply the information to your herd. We learned how to supplement with the proper minerals specific for goats. Sheep and goats are not interchangeable. Sheep are very limited on how much copper they can ingest, goats need this included in their daily feed. Mr. Beals discussed where Poulin Grain obtains feed components, how the mix is done. I think we may be switching to Poulin Grain in the near future. They work pretty hard to meet the customers needs and provide a valuable service in a rural setting.

All questions were answered and I think we all went away feeling that we had a better handle on goat nutrition.

The weather was cool but not as windy as the previous day. We were all bundled up and sitting in the sunshine.

The farm is located at the bottom of a ridge surrounded with woodlands. It was so peaceful.

Jan works very hard canning all sorts of vegetables from pickles to salsa. She even makes goat milk soap. What a treat to the senses. They sell these items along with chevon, baked goods and cookies at local farmers markets in the area and at the Common Ground Fair. This fair is a unique fair that occurs every year in September. It is sponsored by MOFGA. Maine Organic Farmers and Gardeners Association. MOFGA is the oldest and largest state organic association in the country. No midway just agriculture and green technology. Our kind of fair. We love it but didn't get to go this year. We had to work. Next year we will have that weekend off.

Before we knew it lunchtime was here. Again Jan went to great lengths to provide a healthy and delicious menu to please all. We had chevon with cabbage which was a comfort food to warm us

Chevon with noodles in a tomato sauce.

Macaroni with cheese made with goats milk. It was so rich and creamy. Goat milk is an excellent base to start with.

Chevon lasagna. What can I say. It tasted wonderful. No we did not stop with just one. I tried to get a little of everything.

So when desert came, I took a small white brownie. I couldn't hold another bite. There was the goat milk fudge calling to everyone, cake with that bowl of whipped cream. It all disappeared with such speed.

Even the goats were taking it easy in the sunshine.

As promised we got pictures of our new girls. Please meet Isabella, a registered Nubian with long flowing ears. Isn't she a dream? Her personality is as sweet as her face.

She is a rich brown with that typical Nubian nose. I just love those eyes.

This gorgeous lady is Corinna. She is a registered Alpine complete with beard and wattles. Wattles are little pieces of skin complete with hair that are located just under her jaw. They are soft and she looks great with them. Both girls will remain with Jan and Ken at Stony Knoll Farm until the are bred. We didn't think we would have kids next spring. Sophie and Bella are still too small to breed this year. What a treat we will have with new babies.

Alex the Alpine buck was still in a tither over this Toggenburg doe. We were able to observe a breeding at the farm. Time will tell if she took or not. If not she will come into heat again in about 3 weeks. To have milk you must have a baby. That is the goal of this whole process. It's is nature and we try real hard not to make it complicated. Keepin' it simple. We had another question and answer session after all was done. We feel that we left with so many more answers than questions. We may take the class again when we find out that we have so many more questions than answers again. It's a process. Learn, do, learn, do and repeat.

After class we headed over to Skowheagen, Maine where our favorite store is located. Tractor Supply. We needed to pick up a heated water bucket for the goats inside the barn. Our water freezes solid in the winter and the animals must have a fresh, clean, and continuous supply of water. They are not good at eating ice pops. You never just pick up one thing at that store, we also got more goat minerals, new feeding buckets, a big tank water heater for the sheep. New Toys! We stopped at Thunder Road Farm on the way home and got winter squash.

To much to resist. We were exhausted when we finally arrived home. We fed all the animals and tucked them in for the night. I am going to tuck myself in now. And by the way, the acorn squash was so good. Fall is such a comfort time of year. Warm and cozy inside and chilly out. I love Maine. Thank you to all the new friends we made at this years Goat School. We will keep everyone in our thoughts and prayers for a safe trip home whether it was close or far away. With the internet we hope to keep in contact with everyone. Much love and prayers from Mainely Ewes Farm. Goodnight to all.

Kelly

Goat School 2009 Part 1

This morning we got everyone fed and out where they belong early so we could take off for, Yes.....GOAT SCHOOL! We have been waiting for this since Lisa from pinkporches.blogspot.com
told us about a Goat School that she had attended recently. She highly recommended it for us. It was only about an hour away in Saint Albans, Maine. It is put on by Jan and Ken Spaulding at Stony Knolls Farm. They have been in the goat business for 21 years and are very knowledgeable. Not only are they knowledgeable, but they share this knowledge. They have an informative website Mainegoats.com . We signed up immediately. Today was the big day. The weather was cool this morning, the drive was Maine at it's Autumn best. We will take pictures on the way there to share tomorrow. When we arrived we were handed our text book. All good classes have a text book. What a unique name. Goat School.

Janice and Ken work together to present an informative program. Questions are taken immediately. The atmosphere is friendly and easy going. Attendees are as near as the next town to as far away as Shreveport, Louisiana and Georgia. Much time was spent on the basics of goat husbandry and kid delivery. We discussed the different needs of goats up north from their southern cousins. Medications, wormers, disinfectants and sanitizers were all explained at a comfortably level. The class was made up of people from all levels of goat experience. The mix was very nice. We all shared laughter and experiences that brought us all closer.

We weren't the only ones that were impressed with Janice and Ken's knowledge. They were chosen as a feature article in the Nov/Dec issue of Hobby Farms magazine. Although we are not a hobby farm we do find this magazine very helpful and informative. It mostly addresses farms of a smaller scale. Not the big mega farms with hundreds of goats. Our needs are totally different.

Great picture of Ken working with one of their Boer goats. They have both Boer and several breeds of dairy goats. Boer are short stocky meat goats. They have a very laid back personality.
For lunch Janice prepared dishes that featured chevon. There was stew, chili, lasagna, corn chowder with goat milk. Baby greens salad with feta cheese.

I had my very first taste of goat milk. I didn't know what to expect. It was mild, fresh and clean tasting. I was greatly impressed.
Janice served milk from different breeds allowing us to taste the difference in the butterfat content of each. It was nice having milk to go with the goat milk fudge. Wow what a wonderful combination.
There was apple crisp and whipped cream to die for. I had to stop with the fudge. It was very sweet.

We got a chance to visit with the goats. They all seemed very happy and well cared for. All of their needs were met. The had free choice of hay in this centrally located hay feeder complete with roof to keep the hay dry.

Romance was in the air between this young buck and his beautiful doe. He is young and his hormones were raging. Not unlike young love in the human world. They kind of acted the same. Jumping around, trying to show off and impress the girls.

The Oberhasli were taking it easy in the barn. They are quiet and peaceful goats.

Everyone wanted to get into the picture. They want love and kisses. Such sweet beings. Just look at those eyes and I swear she is smiling.

This beautiful Saanen was all about getting a close up. Very close! See my beautiful nose? Give me kisses now.

This Sable has quite a personality. She is all that and knows it. Can you tell what she is thinking? Yea, just get a little closer.

One of our favorite breeds is the Nubian. They have the most lovely ears. It makes you just want to kiss their noses and rub their ears. And they don't mind at all.

Janice and Ken went in depth about trimming goat hooves. This is a very important aspect of goat care. If trimmed too close the goat can become lame and very painful. They brought in Caribbean, otherwise known as Beanie. She has such a peaceful and loving personality. She stood very still in the fitting stand for the hoof trimming demonstration.

Janice showed how to trim and inspect the hooves for any problems.

Then they provided the cadaver hooves for students to work on. No harm to live goats. What a great experience. Gloves were provided. Thank You.

The afternoon was another treat. We had a chef from The New Forrest Institute come and prepared 2 dishes on the grill. The first was garlic goat sausage on french bread with an oil cured black olive tapenade. It was a nice blend of salty from the tapenade with a rich meaty garlic flavor.

The second dish was Capra Scottadito (grilled goat chops). Scottadito means "finger burning" in Italian. Refers to a joke that in cooking the chops they are so good that you would risk burning your fingers snatching them from the grill. Not an off description either.

We head back tomorrow for day 2. More pictures to follow. Oh and guess what. We bought more goats. Yes, we will have two beautiful girls after they are bred late next month. We will be welcoming Corinna, a registered Alpine and Isabella a registered Nubian. I will have pictures. Somehow I took pictures of every other goat except the girls. They are beautiful. I got to milk Corinna for the first time today. It is harder than it looks. I will have to practice and build up my finger and forearm muscles. We have to get going on a milking stand. We have to train Bella and Sophie to eat in the stand and be still for milking. Hahahahahahahaha......hahahahahaha. Yea right! I can just see it now. Oh, what have I done with the spoiled children? See you tomorrow with family photos. Much love and prayers from Mainely Ewes Farm.

Kelly & Alex

Turkey Destination

Our turkeys were raised with a distinct purpose. We never intended for them to be pets. They were destined to be freezer birds from birth. Actually before birth. They have a finite number of days on this earth, just like we do, although their date of departure is known. October 9, 2009 was the day. They had a good life. Plenty of space to roam, an unlimited amount of fresh clean water, hormone and antibiotic free grain, green grass and garden clippings to munch, and a nice little house with clean shavings to spend time as they wanted. Not too shabby. Here is the group of sweet birds. We had 3 hens and 5 toms.

We had to work Thursday night so we got up early to put the topper on the truck and added a bag of fresh shavings to keep the birds comfy and cozy overnight. They didn't mind the new digs at all. Ted got up early Friday morning and drove them down to West Gardiner Beef for butchering.

We kept 2 hens and 1 tom in an attempt to overwinter and hopefully raise turkeys in the spring. We have Bronze Turkeys, we think. They were a Blue Seal purchase and we don't think they are the Broad Breasted Bronze breed. Evidently, the Broad Breasted have to be artificially inseminated in order to lay fertilized eggs. They are too big to breed naturally. We are very interested in possibly raising some turkeys next year to sell. We have received 2 different responses from co-workers. The first comes with a facial grimace and an eww.... followed by "how can you kill something you just raised from a baby?" The second is "how much do you want for them?" There are some who get the idea of farm raised in humane and healthy conditions opposed to raised in a small space with no perks. We get it too. We are very fortunate to be able to know what they ate and how they were treated. That is a plus in our book. I think more and more Americans are beginning to get it now. Here is a picture of our remaining flock. Is it a flock of turkeys? A gaggle of turkeys? A herd of turkeys? Not really sure! How can we tell the difference between the Broad Breasted and regular Bronze? So many questions.

This being our first attempt at turkey raising we are very proud of our dressed out birds. We had a 31# a 30#, 28#, and 2-20# birds. I have never seen a 30# turkey before. We had to borrow freezer space from our neighbors. We happily shared a bird with them. When they butcher a cow or pig they always bring over a gift. We appreciate that too. Neighbors are wonderful. Thank you.

We kept the necks, hearts, livers and gizzards. What a difference from our chicken gizzards. This thing was fist size and filled with rocks. They use the rocks to crush the grain for digestion. Turkeys don't have teeth. Thank goodness. I would hate to be chased by a 30+ bird with teeth.

Now that is an eww....

We will be going to Goat School today. They will have cadaver hooves for us to learn how to trim goatie hooves. No lame goaties wanted. We want to take good care of our small herd. I know that goats come in a herd. Don't they? Have a great and productive day. Much love and prayers from Mainely Ewes Farm.

Prodigal Daughter Returns to the Fold

Before we moved to the farm our barn had 6 pigs being kept in the stalls. It stunk to say the least. The pigs were fed slop. The stalls were horrible and filled with liquefied excrement up to the poor animals belly's. There were a horde of rats inside and out. The flies existed in swarms. We mainly stayed out of the barn. When the pigs were fed the rats would come to eat too. It was horrible. They weren't even afraid of humans. Little did they know but they scared me to death. I kept having this terrible image of falling down and being consumed by rats. Ewww...... Don't get me wrong, I like pet rats, hamsters, gerbils etc. These were far from the sweet fuzzy pets. The pigs were removed but the rats remained. When Alex and I combined homes we also combined pets. I had 6 cats and Alex had 3 for a whopping total of 9 cats. Neither of us had any rodent problems. We were actually afraid for the cats. I had no idea if they would be safe in the barn. Prior to moving we took a trip to Home Depot to check out ways to get rid of the rats. Everything we read would be hazardous to pets if they ate the rats. We were told to take a 5 gallon bucket, fill with water and pour potato flakes on top. The rats would go for the flakes and drown. I just couldn't stand that thought. I didn't like the rats, but I didn't think I could do that. I know. I just couldn't do it. We even thought of getting a 22. and shooting the rats. Ultimately we let the cats take care of the problem. Take care of it they did and very well. At first they ate the rats. Then I guess they got full and left the bodies all over the yard. I would go on rat body patrol each morning and pick up rodents with a stick and bucket. Currently we are rat free. We have 7 cats and they do a great job of keeping the rats away. I guess now that we are rat free there is no challenge. For the past 2 summers we have had Mo (Kizzymoto) leave and go on a 2 month hunting expedition. She just leaves one day and is gone. Last summer she went on 2 such trips. I had given her up both times. We have predators that prey on cats. The Fisher cat is the worst. It belongs to the weasel family and will kill and eat cats. She was in my prayers for a safe return. Then, just out of the blue Mo comes home. She is very verbal, meowing constantly. She stays very close to home after that. Yesterday, I opened the door and there she was. I grabbed her up and started yelling to everyone that "Mo is home!" She was yelling too. We were all excited. The prodigal daughter had returned! She gets her bowl of wet cat food to enjoy all by herself.

Walks on everything. Letting her family know she is HOME. Mine, Mine, Mine.

She meows constantly. I think she is saying, I love you, I missed you. I was out there ridding the woods of rodents, birds and anything I think is fair game. She is our huntress. She may be small but she has tiger instincts.

Oreo was happy to see her but didn't want to show too much excitement.

We are so happy to have Mo home. I hope she will be home with us all winter. I don't like her trips. Cats have such an independent nature. We are here to serve them. We missed you Mo! Celebration Day! Much love and prayers from Mainely Ewes Farm.

Kelly