A Mid-Summer Update

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Why does summer fly by so quickly?  Probably because there is so much to do!  Who has time to read a long post?  Not me!  So here’s a quick update on what is happening on Love Led Farm, and more importantly, what is available for you.

A few of the girls

Eggs–Duck and Chicken

Although I am starting to see signs of the annual Summer Slowdown, we still have quite a few eggs each day–so far.  And because the girls eat so much of their summer diet by free ranging, I don’t see any reason to raise the prices–that’s good news for all of us!

Ducks on Bug Patrol

Meat Chickens

Although the July 8th flock of Cornish Cross is sold out, I still have plenty left for July 29 and September 16.  There are still plenty of Rangers available for both pick-up dates, too.

If you are wondering what on earth I am talking about, head to our home page and click on the white meat bird for information on what we offer and when.  Then choose your pick-up date(s) and pay your deposit.

But better do so soon as I have a feeling the remaining birds will quickly fly into somebody else’s freezer.

Chicken Enchiladas–one of the endless ways to use our mouth-watering chicken.

Our Pork

Wow, these pigs look good!  It’s probably their healthy diet which includes goat milk and extra duck eggs.  Like our chickens, folks who have previously purchased our pork are quickly claiming these for their freezers.

The good news is that we still have a little left.  We sell hogs by the whole, half and quarter.  With Byron Center Meat’s help, we craft a pork package that is exactly as you desire.

Meat shortage?  Not you!  Imagine roasts, chops, ribs, bacon, and an assortment of sausages, all in your freezer!  Hungry yet?

Posing Pigs

Honey

Could you use some?  I still have several jars of Love Led Farm raw honey that are available from our last harvest.

Recently, one customer bought a jar to help with her seasonal allergy issues.  I add mine to goat milk yogurt and spoon a little over fresh berries.  Like heaven in a dish!

I keep honey on our farm table next to the eggs.  If you don’t see the size you’d like, feel free to ask.

We still have a few jars of this golden harvest left–for you.

And Goats

Nothing entertains me more than watching my 4 little goat kids leaping, running, and chasing one another around their pasture.  And when one crawls on my lap asking for a snuggle?  There are no words

Snuggling with Noah on a perfect summer evening

The milk their mamas are producing is so sweet and delicious–I think it’s the best they’ve ever given!  I still have room for another herd share member or two.  Interested?

Wondering if you would use 1/2 gallon each week?  What about making yogurt?  I can teach you how.  Yogurt freezes well so you’ll have plenty all winter long.  Versatile yogurt can be used as a substitute for sour cream.

Also, consider your pets.  I have found that adding goat milk to my dog’s diet helps her digestive system as well as improving her coat and skin.

Goat milk yogurt ready to culture–a perfect way to use extra milk and preserve a wholesome source of dairy for winter.

Soak in this wonderful summer but don’t forget that colder temperatures will be back–sooner than most of us desire.  Perhaps it’s time for you to think about what will be in your freezer next winter.  We can help!

See you soon…on Love Led Farm!

Warmly,

A Growing List of Farm Products—For You

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Goats

First, I just have to share another baby picture.  Recently, Kelly had her son and daughter.  Noah and Nancy are healthy and ready to romp.  They join Nellie and Nora who are now 4 weeks old.

Noah and Nancy

Notice the “N’s”?   My herd is registered with the American Dairy Goat Association.  Each year, we are given a letter of the alphabet for naming purposes.  In 2020, the letter was “M;” this year it is “N.”  You get the idea.

The goats are then tagged or tattooed with that letter and a birth order number which makes for easy tracking. That’s probably more goat information than you need to know but it is kind of interesting.

Anyway, with the birth of the babies comes Herd Share Season. I just enjoyed a glass of cold, sweet goat milk this morning….so good!

I have space for 3 or 4 more Love Led Farm Herd Share members…would that be you?

Goat milk yogurt ready to culture.

Pigs

Humans aren’t the only ones who drink goat milk around here.  It is an important part of our hogs’ diet.  This secret, learned from my brother-in-law years ago, is one reason why our pork is lean, tender, and beautifully pink.

Several previous customers have already reserved their meat for this year. But the good news is that we still have one hog available.  We sell by the quarter, half, or the whole.  You will pay a small deposit now and the rest is due after butchering this fall.

Don’t miss out!  If you want Love Led Farm pork for your freezer, now is the time to reserve.  Click on the pig on our home page to learn more and then contact me soon!

Pink Pigs

Meat Chickens

My first flocks of meat bird chicks have arrived and so have the Chicken Pick-up Dates.  Once again, you will have 3 choices of dates to pick up Cornish chickens (the white birds) and 2 choices for the Rangers (the slow growth birds).  To brush up on the differences between these two breeds, click on the chicken on our home page or choose “Order Meat Birds.”

**Please Note These Changes**

  • Our required deposit is now only $5 per bird!
  • All chickens will be priced at $3.50/pound…you will be able to choose the ones you want.

Chicken shortage? Not us!

Honey

I have added bottles of our own raw honey to the farm table.  Available in a variety of sizes, honey makes a wonderful gift for someone else…or for yourself.  Why not pick up a bottle or two when you stop for our eggs?

We still have plenty from our last honey harvest.

Eggs

Yes, eggs.  The must-have of Love Led Farm.  Do you know someone who struggles with chicken eggs?  Tell them that we have duck eggs, too.  Because of the difference in protein, many people find them easier to digest.

Duck and Chicken Eggs

As you can see, we have an ever-increasing variety of fine farm products to share with you, and we have no plans to stop.  In the very near future, we hope to introduce a line of breads and baked goods, many of which will be gluten-free. 

Have you visited Love Led Farm?  If not, it’s time.  Our convenient location and circular drive make an easy visit.  Until our new farm stand is finished, you will find a farm table by our garage.

Would you like to meet the babies?  Contact me and we will plan a meet and greet.

Find out why folks become more than our Love Led Farm customers.  They become our friends.

Warmly,

Time for Herd Shares

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I just can’t help it!  Like a grandma with her brag book, I just have to share pictures of this year’s first goat kids.

Nora

Nellie

 

 

 

 

 

These are Holly’s girls.  Holly is my dream goat.  This sweetheart comes from an excellent lineage and is a wonderful mama who delivers beautiful healthy babies.  She also gives an abundance of delicious milk.

And that’s what I want to talk with you about today. 

If you have ever considered goat milk for yourself and your family, this your chance to try it.  Our 2021 herd shares will begin May 1st.

Perhaps goat milk is a new idea for you.  How can you get it?  What does it taste like?  Why would you want to consider it?

How?

For starters, in Michigan it is illegal to sell goat milk unless you are a licensed dairy.  However, it is perfectly legal for a goat herder to offer “shares.”  Customers who buy a share of a dairy goat pay a monthly fee for the feeding, boarding, and care of the animal.  In exchange, you get a portion of their milk each week.

Sound complicated?  Not really.  My herd share customers sign a couple of contracts that were written for me by the Farm to Consumer Legal Defense Fund.  Their monthly share costs are based upon the amount of milk they would like each week.  They provide their own clean, sanitized jars, choose a day of the week, and regularly stop to pick up their portion of the milk.

Straining the milk

Why?   

People choose to drink goat milk for a variety of reasons.  Some like myself, love the taste and have experienced health benefits.  My body tolerates it far better than cow’s milk.

Young families find that their lactose intolerant children can often digest goat milk–definitely a conversation to have with your doctor.

Other people use goat milk to make a variety of other dairy products.  Kefir, yogurt, cheese, and even buttermilk can be easily made from goat milk.  I make a spinach/herb cheese that is absolutely yummy.

Taste

Cultured yogurt, ready to be eaten or strained

But doesn’t goat milk taste funny?  The first time I tried it, I was so surprised by the taste that I started laughing.  Having prepared myself for something strange, I was amazed by how delicious fresh goat milk really was.

Much of the taste has to do with the health of the does and what they are eating.  When fed and housed properly, goat milk should be pure white and should have a sweet, fresh taste.

Before you sign any herd share contract, ask to see the animals themselves.  Where are they housed?  How are they milked?  Does the herd look sleek and healthy?  Ask for a sample of their milk.

Have you been thinking about goat milk for you and your family?  Not quite sure yet?  Contact me for an honest discussion.  We’ll arrange a visit to the farm–after all, you have simply got to meet these sweet babies.  I will answer your questions and you can take home a sample to try.

Our goal is to provide pure, honest food answers for ourselves, for you, and for your family.  Come and see us.  We’re Love Led Farm.

Warmly,

 

 

 

 

 

Considering Goat Milk?

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They’re here!  Two bouncing bundles of happiness were born a little over a week ago to Holly, Mama Goat.  And just like that, I breathe a sigh of relief and life gets busy.  Milking season has begun.

Goat milk...is it the right choice for you and your family?  In depth scientific information is not the purpose of my blog.  Other websites can provide those facts and figures.  I will say that one of the most helpful resources I have found is http://www.everything-goat-milk.com.  Among the many great recipes and ideas,  you will find two well-written articles on health and nutrition which will provide a wealth of information on the benefits of goat milk.

What I will do for you is share my personal experience.  As a child, ear infections, upper respiratory infections, and congestion were constant companions.  I had allergies and while I wasn’t really overweight, I always felt a bit chubby.  Some issues I grew out of, while others remained with me into adulthood.

Quite a few years ago, health professionals including my sister, began to draw the connection between dairy products and chronic illnesses such as allergies and inflammation.  Cindy’s whole family had trouble with dairy and they eliminated most of it from their diet.

Then I had a daughter who was born with an obvious lactose intolerance.  Being a nursing mom, rather than giving up breastfeeding, I chose to avoid all dairy.  Guess what?  Not only was she immediately more comfortable, but to my surprise I noticed that my own chronic congestion had significantly decreased.  I felt better than I could remember.  Except for cheese and occasionally ice cream, cow milk became history.

In the years to follow, I began reading about the human body’s ability to tolerate goat milk more readily than cow milk so by the time I began milking my own does, I was ready for the big test.  Would my health issues return?

The results?  No congestion.  No sinus issues.  Unexpectedly, I also found that on raw, full-fat goat milk my digestive system improved.  I lost weight, and my skin became healthier.

Now, I begin many days with home made goat milk yogurt (heavenly) and enjoy cold, sweet goat milk with my meals.  I use it in my coffee and culture it into a variety of cheeses.  And when I have to endure dry season before the new babies arrive, I can actually tell the difference in my body:  less energy, and I just don’t feel as good.

Once again, this was my personal experience.  Yours may be vastly different, so before you make the switch be sure to do your own research, especially if you have true milk allergies or will be giving it to young children. 

A personal tip?  when you do make the switch, take it slowly as your body learns how to metabolize the smaller fat molecules and new helpful enzymes.

Here are some other things to consider:

*Are you willing to drink raw milk or do you prefer it to be pasteurized?  Once again, research carefully.   There are pros and cons to both.

*If your choice is raw, make sure you understand your state’s laws regarding raw milk.  To obtain that information, take a look at Farm to Consumer Legal Defense Fund http://farmtoconsumer.org.   On their website you will find a helpful, interactive national map, called “Raw Milk Nation” that shows and explains each state’s regulations.  The map is often updated as states continually review and revise their laws.  Contact FCLD’s friendly, responsive staff for answers to any questions you have.

*The quality (and safety) of milk, especially raw, is based on these factors:  the environment and health of the goats; the diet of the goats; and the handling of their milk.  Before signing any agreement, visit the farm and ask questions.  Are the goats clean and housed in a healthy environment?  Are they given any hormones or medications that would affect the milk?  Are the goats regularly tested for mastitis and any other diseases?  What are they fed?  What about the milking station–is it clean?  What happens after milking?  How is the milk handled?  Are you responsible for cleaning and sterilizing your own jars?  If not, how are they cleaned?

*Ask to taste a sample of the milk.  Does it have an “off” odor?  Is the flavor too “goaty?”  Fresh, milk if handled correctly, will be very white and will taste sweet.  When kept cold, it should last at least a week before souring.

*Be prepared to abide by the rules.  Please do not ask the farmer to compromise on state regulations.  In Michigan, I cannot bring the milk to you and you cannot ever resell it.  Most farmers, including myself, work hard to gain respect from the state and from their community.  To be allowed to do what we love, our standards and practices must be above reproach.  Be a part of the solution, not the problem.

Goat milk...are you ready to try it?  I still have one or two herd shares available for 2019.  If you aren’t quite sure, ask me for a sample and by all means come and visit the babies.  They are pure happiness that we love to share!

Warmly,

Herd Shares Ahead

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In less than a month, our quiet barn will be filled with the sounds of babies:  piglets, lambs, and kids–goat kids that is.   I promise to post pictures but for the next 2 posts, let’s talk about those goats.

After a rather tumultuous year, I ended up keeping only the 2 healthiest mama goats.  With the help of time and the advise of a seasoned Amish farmer, we solved a difficult barn problem and are eager to begin a fresh new year and a fresh new herd.  Both girls are due at the beginning of April which means their milk should be available to our farm friends around the middle of the month.

Does that mean you just can pull up to our farm store and grab a bottle?   Well, not exactly.

In Michigan, folks like you are able to “own” milk by sharing my goats with me through a herd share.

Here’s how it works:  You sign two contracts.   The first says you are buying part of a goat, the second agrees that I will perform the duties of caring for and milking your goat.  What you get from this deal is a weekly share of milk.  Here’s the technical information:

Under Michigan’s policy, established in 2013 by the Fresh Unprocessed Whole Milk Workgroup, there must be a dated, written contract between me and each shareholder that covers at least these key points:

  • We must be able to directly communicate at any given time.
  • The milk can only come from our farm, and shareholders must come to the farm for their milk.
  • I am not required to be licensed and the state does not inspect our farm.  In return, the contract covers only the raw milk.
  • The milk cannot be sold to a third party.
  • Our contract cannot in any way imply the sale of milk but must be written in a way that indicates the milk is already owned by the shareholders–they are just picking it up.

So, what if you have heard and studied the many benefits of fresh, delicious goat milk but are skeptical of its taste?  Oh, I can certainly help with that!  Just ask, and I will gladly give you a sample to try.

In my next post, we’ll dig a bit deeper into goat milk.  Why in the world would you choose it over cow milk?  What should you consider before signing those contracts?  Join me for that discussion, but in the meantime, if you have any interest in a herd share, go ahead and contact me–they are limited in number and will go quickly.

Warmly,

Making Cheese

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Our dynamic duo, Holly and Edith, have been producing gallons of sweet, refreshing milk for us this summer.  Thanks to them, we have more than enough to satisfy our own needs and those of our herd share participants.   And so I have been practicing my culturing and cheese making skills.  Buttermilk, yogurt, several flavors of Chevre’, and jars of Feta with kalamata olives now fill our extra refrigerator and freezer in anticipation of the dry months when the does’ bodies need to rest.

Recently, I discovered a new cheese to try.  Some call it Paneer, some spell it Panier.  Either way, you’ll find it typically in Indian and Mexican recipes.  Paneer is a bland, almost flavorless cheese that can be used as a protein substitute for meat.  With the consistency and properties of tofu, this cheese adds a nutritious boost to many dishes while absorbing the flavors of sauces and other ingredients.

And guess what?  No soy! It’s made of easy-to-digest goat milk.

Do you have a vegetarian friend or family member?  Use this as a meat substitute in their chili or spaghetti sauce.  Add it to tacos or curry for an easy, meatless protein.  I recently used Paneer in lamb meatballs which baked in a fragrant, curry sauce.  Delicious!

Paneer is easy to make and can be adapted to whatever amount of milk you have on hand.  It calls for two ingredients:  milk and white vinegar.  That’s it!

Now, here’s how to make it:

The Equipment:  a heavy bottom pan (I like a double boiler), a thermometer,  food grade cheese cloth, and a cullender or strainer

The Ingredients:  1/4 cup of white vinegar for each  gallon of milk that you are using, and of course, raw milk.  Although I haven’t tried it, I am sure you could also reduce the vinegar for smaller amounts of milk.

Gradually heat the milk to 185 degrees, stirring frequently so it won’t scorch on the bottom of your pan.  Hold that temperature for 10 minutes–using a double boiler makes this easy.  Then pour in the vinegar and stir thoroughly.  The milk will begin curdling and coagulating almost immediately.  Let it sit for 30-40 minutes or until it cools.

Set the cullender over a large bowl or pan and line it with a double layer of cheese cloth.  Then carefully pour the milk/cheese curds through the cheese cloth.  Now tie the ends together to form a bag and allow the cheese to drain for at least 12 hours. As you can see, I hang mine from the knob of a kitchen cabinet.

When the whey has drained off, the cheese can be sliced, cut into cubes, or crumbled.  I divide mine into 1 pound portions to freeze for winter, making it easy to substitute for a pound of meat.

And now it is time for your imagination.  How could you use Paneer?  Smoothies?  Stir fry?  In a soup?  Why not!

As far as the goat milk to make it with…we still have herd shares available through December/January.  Contact me if you are interested in cold, fresh milk for your family.

 

 

 

Balancing My Year

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“Balance is not something you find, it’s something you create.” Jana Kingsford

Nature teaches us the truth about balance.  God’s plants and animals know that there is a time for growing, producing, harvesting, and resting.  It seems that we humans learn a bit more slowly.  But when my body and pen were overly taxed, thanks to two back-to-back viruses, January became a time to rest and recoup.  Resting the body, however, did not mean relaxing the mind.  And so January also was a month of thinking, accessing, learning, and planning.

I am so excited about the months ahead!

The first big news to share with you is that in March, after 11 years, I will be leaving my off-the-farm job to become a full-time farmer.  For me, this is a dream come true; for you it means more availability to help with questions and visits.   In fact, this summer I will establish weekly”store hours” when someone will be available on the premises to personally help with anything you need.

Here is a summary of 2017 and then a quick peak at a few of the plans we have for 2018:

*Goats – Four herd share customers shared the milk of two goats last year.  This year, I have bred a third doe, which means there will be more herd shares available.  Call or email me if you are interested.  Herd shares will begin in May.

*Eggs – In 2017, we sold 90-100 dozen eggs per month.  That’s quite an omelet!  We will continue to expand the flock this year, and yes, Oliver does have his famous blue eggs to sell.  The roadside sign will probably go up in May.  Until then, call or email if you want eggs.  We have plenty.

*Meat Chickens – Last year we raised almost 200 delicious chickens.  This year, we plan to raise 300.  Due to Michigan’s finicky spring weather, we will start the first flock in early May.  Pick-Up Days will again be in June, August, and September.  Watch future posts for details and start planning your order.

*Hogs – David and Oliver will be raising a few hogs this year.  You will be able to order quarters, halves and whole.  Their plans are to start the piglets in early April and  finish them by November.   Let me know if you are interested so that they will raise enough.

*Sheep – This will be my “practice” year as I expand into non-gmo, grassfed lambs.  This year’s flock will be small but if you are interested in lamb for your freezer this fall, let me know.

*Turkeys – We have talked about it for years–non-gmo, pastured turkeys.  This year, we will add them to the farm.  You’ve enjoyed our chicken.  Why not buy your Thanksgiving turkey from us, too?  Details will be coming, so watch and prepare to order yours.

What an ambitious year!  I can feel my impatience, waiting for spring to arrive so we can take off running.  But even as I write,  I remember the need for balance.  So instead of impatience, let me choose gratitude for these cold winter months.  I need them, if only to remember that things other than farms are important, too…like the four little people who call us Papa and Nana.

 

 

Real People Want to Make Cheese

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To be able to offer my friends and customers “raw” food basics like chicken, milk, and eggs in their purest, most nutritious state, is a delight.  These truly are building blocks for healthy living.  But like you, as I hold those eggs in my hand, and look at my milk jug, my mind  searches for new ways to use them.  And so I scour the internet and talk with others, looking for ideas and recipes.

Often what I find is highly impractical for most folks.  Take cheese recipes for example.  If you are already paying a golden price for your share of milk, every drop is precious.  Who needs a recipe that calls for 2 gallons of milk?  Probably either someone who own goats or someone who only wants to make cheese.  For many, it seems more practical to drink the milk and buy the cheese.

This leads me to a new resolve:  to find and share information and recipes that can be made in any home.  So once or twice a month, I will do just that.

To accomplish this goal, I would love your input.  What do you do with eggs and milk? How do you stretch your pastured chicken?  What new dishes have you tried and enjoyed?

Let’s create a forum for sharing recipes and ideas, using healthy ingredients in practical but delicious ways.  Here are the guidelines.  Every couple of weeks, I will name a topic.  Submit your ideas to me and I will share them, one or two at a time.

Since Friday is our next Chicken Pick-up Day, let’s start us with, “The 4-Day Chicken”.   What are four ways you can use your delicious bird?  In next week’s article, I will share what I did, and then you can tell us about your cooking magic.

Real ideas for real people…now that sounds downright neighborly.

Getting Your Goat….Milk

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Congratulations!  You’ve done your research and are ready to try goat milk.  Where will you find it?

Cold, fresh goat milk

It depends on your choice:  pasteurized or raw?  If you will be using pasteurized milk, you will find it and other goat milk products in many stores as its popularity continues to increase.  Raw milk is another story.

If we lived in Oregon I could buy raw goat milk at the local grocery store or even from a vending machine.  In Nebraska, I could get it at a farm store; in Georgia it can only be sold as pet food; and in Montana it is illegal to distribute it at all.

In Michigan, we are able to provide milk for our customers through herd shares.  My customers purchase a goat or a “share” of a goat.  For a monthly fee I provide my services of boarding, feeding, and milking their goat.  Once a week, they come to the farm to pick up their portion of the milk.

Under Michigan’s policy, established in 2013 by the Fresh Unprocessed Whole Milk Workgroup, there must be a dated, written contract between me and each shareholder that covers at least these key points:

  • We must be able to directly communicate at any given time.
  • The milk can only come from our farm, and shareholders must come to the farm for their milk.
  • I am not required to be licensed and the state does not inspect our farm.  In return, the contract covers only the raw milk.  It cannot be  sold to shareholders in the form of a product such as cheese, yogurt, or butter.  These could be sold by me only if I were a licensed dairy.
  • The milk cannot be sold to a third party.
  • Our contract cannot in any way imply the sale of milk but must be written in a way that indicates the milk is already owned by the shareholders–they are just picking it up.

For help, I turned to the Farm to Consumer Legal Defense Fund,  http://www.farmtoconsumerlegaldefensefund.org.  This wonderful organization helps farmers like me with legal advice and services.  They kindly explained Michigan’s policy to me and then designed and wrote my contracts to meet Michigan’s requirements.  What a relief to know that as long as we abide by the rules, my shareholders and I do not need to worry that I might be shut down.

Although the regulations may seem tedious, they were written with good intent–for the health and safety of both the farmer and customer.  If someone were to become sick from our milk, the source of their illness would be easy to trace.

As you look for a producer of local raw milk, here are some helpful suggestions:

*Contact Farm to Consumer Legal Defense Fund.  On their website you will find a helpful, interactive, national map, called “Raw Milk Nation” that shows and explains each state’s raw milk policy.  The map is updated regularly as states continually review and revise their laws.  Contact FTCLD’s friendly, responsive staff for any questions you might have.

*The quality (and safety) of raw milk is based on these factors:  the environment and health of the goats; the diet of the goats; and the handling of their milk.  Before signing a herd share or even buying from a farm store, try to visit the farm and ask questions.  Are the goats clean and housed in a healthy environment?  Are they given any hormones or medications that would affect the milk?  Are the goats regularly tested for mastitis and any other diseases?  What are they fed?  What about the milking station–is it clean?  What happens after milking?  How is the milk handled?  Are you responsible for cleaning and sterilizing your own jars?

*Ask to taste a sample of the milk.  Does it have an “off” odor?  Is the flavor too “goaty?”  Fresh, raw milk if handled properly, should last at least a week before souring.

*Be prepared to abide by the rules.  Please do not ask the farmer to compromise on state regulations.  In Michigan, I cannot bring the milk to you and I cannot sell processed products to you.  Most farmers, including myself, work hard to gain respect from the state and from their community.  To be allowed to do what we love, our standards and practices must be above reproach.  Be a part of the solution, not the problem.

Have I piqued your interest?  Here’s some good news to sweeten the deal:  I still have herd shares available for 2017.  Call or email me to plan your visit to Love Led Farm and ask for a taste of cold, refreshing goat milk.

And now that you’ve found a local source for your milk, what will you do with it?  Next week, I will give you some ideas.

_________________________

Calling All Meat Bird Customers!!

Please note:

**All available chickens for June 30 have been sold!

**To accommodate the second flock’s outdoor housing needs, we had to move our second Pick-Up Day to August 4.  If you have already ordered from the this flock, I will contact you personally as a reminder.

**Our third and final Pick-Up day will be September 1st.

It’s not too soon to place your order.  These birds will sell quickly.

Our June 30th birds are looking good!

 

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