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Pokey gets the idea…sorta…
….ok…it’s still only sheep…and if you make a mistake and praise her, she’ll break-off and come over for a pat….but these are even “new” sheep! Pokey went to an adjacent field to find the flock…rounded-them up…moved them through the gate in the background…. and brought them to trainer Monroe Williams of Strasburg. Monroe has now decided to move his classroom to Thistle Hill to start working Pokey with the real thing: cattle. Of course, Pokey idolizes Monroe. She’s less impressed with us. Photo: Duane Ard
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Try it….you’ll like it….
….coconut oil. A few years back we began using it instead of olive oil. Unlike olive oil, coconut oil doesn’t break down at high temperatures. Turns out it’s like WD-40; it does just about everything. Sweetener in your coffee…shampoo…toothpaste. Here’s an article from Dr. Joe Mercola about its many benefits. We order large jugs of it at Amazon to hold down the cost. http://articles.mercola.com/sites/articles/archive/2013/11/18/coconut-oil-uses.aspx
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Here we go again….
….we enjoy trying things at Thistle Hill. And here’s today’s “thing”: a shipment of apple cider vinegar. It’s been around for a long time as an all-around tonic for livestock (and humans). But most recently it was a column by Dr. Will Winter that made us decide to try it. ACV is said to be good for everything from hair coat to feed conversion. Whether we’ll save money on hay is hard to say. ACV isn’t cheap and the shipping about doubled the price. We’ll keep you posted on the experiment.
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Tilbrook Cashtiller, R.I.P…..
The great English champion Tilbrook Cashtiller has been put down. She was the prettiest cow I have ever seen. Cashtiller campaigned in British shows for several years and was never beaten. A great moment came at a Royal Cornwall show where she was named not only champion cow but Grand Champion. Her ribbons, silver trophies and plates could fill a room at owner Gavin Hunter’s home….and do. When the partners of Traditional Devon America saw Cashtiller first in 2010, they nervously broached the subject of flushing her for embryos….but Gavin quickly and generously agreed. “Cash” more than cooperated, providing us with 25 embryos. Right now we have 7 of her…
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On the job training….
….”Pokey” went for her herding class yesterday and did quite well. Monroe is a great trainer but somehow I think the lessons that stick come from Mom. Cornwall’s Juliet Cleave saw this at the “World of Woof”.
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GMO labels….the risk factor…
Big Ag and Big food have been waging an expensive, and mostly successful, campaign to block demands they label their genetically-modified products. They rightly fear a GMO label will chase away some customers. But here’s an expert in the field of risk-analysis who says the Monsantos of the world are not thinking this through. And something tells me, unfortunately, that he’s right. http://www.psychologytoday.com/blog/how-risky-is-it-really/201311/open-letter-big-ag-ceos
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A happy ending….
….and all is forgiven and forgotten. Moms are that way. The little bull calf slept late but obviously had eaten and had been mostly cleaned off during the night. He’s by THF Jackpot….and his young mother took to her new role immediately. There is always a danger that a difficult birth can be so traumatizing that the mother won’t have anything to do with the newborn. That’s why we kept them together in a small pen overnight but it was fairly certainly from the beginning that she was going to be fine with him. They’re now out in the heifer pasture together, where he has a playmate.
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The “other half” of the team….
….completing our “Sylvie Report” we want to acknowledge her husband Keith Rowand, who not only keeps the home fires burning while she is away amazing diners, but who builds a mean fire of his own in a monster grill. Keith is available for cookouts, etc since the grill is big enough to be towed. And if you want to know about “Laughing Duck”, the Rowands are on Facebook and the web. http://www.laughingduckgardens.com/
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Preparing the pork and beef….
At my request (from others too), Sylvie sends along her preparation tips from our dinner (see “Every kitchen needs one…” below). Pork: score the fat, generously salt & pepper, sprinkle thyme leaves all over. Mash fresh garlic, salt, pepper & thyme into a paste. Insert here and there in the roast. 400F for 15 minutes, then 325 to 300 F until it’s done – well done and tender. Baste occasionally with accumulated fat and some lemon juice and/or white wine. Not too much lemon juice as it can burn. Lower oven more if needed. Better long and slow than hot and fast. Brisket: sear both sides in a hot skillet.…
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Houston, we have a problem….
….it doesn’t happen often, but a Devon heifer can get in trouble with its’ first calf. That’s when good friends like Glenn Covington come to our rescue. He’s our “go-to guy” and that’s where we went when WW1 clearly had a calf hung up…one leg and nose out…one leg bent back. Glenn abandoned his Co-Op manager duties to come to our aid…with Rose Hill vet Tom Massie not far behind. Glenn had the calf out within minutes….used a blade of grass in its nose to get it breathing…just as Tom roared up. The doctor pronounced the bouncing baby boy healthy and recommended we all get out of the way to…