1/2 pound prunes 1 pound apricots 1 pound dates, remove pits.
Category Archives: Grass Food
I had a cow, once.
I had a cow, named Ferdinand. Given to me by my mom’s friend who became a priest, I think because of her; he was a large, orange, stuffed bull. I carried him with me for years and years, during and after my “Can I be your dog?” phase, which landed me on all fours for … Continue reading
It’s a boy
I have to admit, I’m an exclamation point person. There is no exclamation point in the title. We have so wished for a heifer calf, but he had other plans. But he is darling and Mama Adeline is doing great. Very thankful for that. He is doing very well, and nursing well. Mama passed all … Continue reading
Grassfood Guernseys
Actually I’m not even sure I can remember how to make a post on my blog, it has been such a long time. But things are beginning to settle, with our recent move to Crawford. You better be careful what you ask for, and I’m always asking for raw milk. Years ago, the man used … Continue reading
Kalon Wall – Cooking with Fire, Gaucho Style – Part One
Last night, Kalon invited us to attend a Feast in the Field, a fundraiser for The Mountain Roots Food Project in Crested Butte. He was cooking the entire meal, including two of our lambs, over open fire. Spectacular does not describe the experience. Kalon is truly a master, and his team, superb. Kalon is the … Continue reading
Peach Dutch Baby and Baby Calf
Acacia had her Guernsey bull calf on Aug. 2nd, but things have not gone as well as we had hoped. Progress is being made on some fronts however. We have splurged in a bit of cream, which makes life worth while, especially whipped in coffee. We have not had any milk in quite a while … Continue reading
Traditional Sourdough Rye in Switzerland part two
This is the community building for Erschmatt, which had been for many generations the communal village oven, where they baked all of their bread. It is still used as a community building for teaching and functions, and of course the oven. Susan was our lovely guide and baking teacher, and served us wonderful fresh mint … Continue reading
Traditional Sourdough Rye in Switzerland – part one
It has been a long time since I have worked on the rest of my pictures and stories from our amazing WAPF farm tour to Switzerland we took a few years ago. We visited some farms in between this rye village, but I will get back to those at a later date. My long distance … Continue reading
Rhubarb Strawberry Sauce and Custard
My daughter frequently reminds me of my years ago, first attempt, at making a pie: Strawberry Rhubarb. She pretty much tells me that all of my first attempts never turn out, but as the years go on, I think I have passed that first-failure stage, but not always. This time, the first time was a … Continue reading
Colostrum and Pink Milk
The twins were born early afternoon of May 12th, and of course could not drink very much that day. They were very weak and could not stand or walk on their own. The first day a high producing cow calves, you do not need to milk her until the next day, and then ideally twice … Continue reading
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