Results for tag "pastured-goose"

Chocolate pudding & a NEW documentary!

 

What is it like to “Live the Dream”? Here’s the trailer for a short documentary made this summer on the farm, by the very talented filmmaker Jila Nikpay. Go to her website to watch the whole piece for free! Click HERE. It is very personal and honest and….it made ME cry! Jila was able to collect and capture all this information, all my ramblings, all these images, all the sounds and craft them into such a beautiful piece. I am so honored to have had the privilege of working with her. Thank you Jila and Mike!!

Dreaming with Lola (2016) / Trailer from Jila Nikpay on Vimeo.

The goldenrod has already come and gone and the hint of fall is in the air. This happens every year …What?! Summer’s almost done? If you live in the midwest you probably also “sort-of” like winter.14362436_10153954401246448_8669829185709533780_o

It has been a crazy but hard yet also wonderful summer for me and the farm. My Ducks are absolutely rocking it due to the cool and wet year, the geese are enormous, hilarious and LOUD, so they are ready to for harvesting (please contact me if you want a delicious all organic pastured Holiday Goose!) the broilers and summer turkeys have been harvested, the Thanksgiving birds are growing well, the two pigs are monstrously huge, and the two cows are up to their eyeballs in luscious grass.14188647_10153933162941448_2556383787366049248_o

Lola had her first calf this summer. It went wonderfully and I got to watch him being born, but tragically her calf died after being attacked by something. It was a horrible and extremely heartwrenching experience, but you cannot control everything, ever. I did want to have a Scottish Highland milk cow, so that’s what I now have. I milk her once a day and am making all kinds of dairy delights… my very first butter, melty cow cheese and an absolutely heavenly chocolate pudding which is completely ridiculous when made with Duck Egg yolks! Here’s that link, you are VERY welcome!! Make a double batch, you won’t regret it! A couple notes- I use semisweet chocolate chips instead of the bittersweet baking bar that you have to chop up, maple syrup instead of the sugar, and whole milk instead of the cream and milk. I pour the hot pudding into pint size canning jars and immediately put the lid on to avoid the “skin” forming. This recipe works great for frozen pudding pops too. Yummmmmmm.13937885_10153883152596448_6347625148290197272_o   14124246_10153928190096448_7425627787009195793_o

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blow-drying baby geese

Boy oh boy, it’s been quite the time out here. The lady ducks are laying like bonkers and I had all my spring baby birds arrive within two weeks of each other. Broiler Chicks, Turkeys, Ducklings and Goslings! I have had my hands full, to say the least. Meanwhile, you can find my Duck Eggs on special right now at several of the Co-ops in the Twin Cities area, including The Wedge, Mississippi Market’s 3 locations, River Market in Stillwater, and Linden Hills Co-op. 13047900_10153619113551448_6917617099106820175_oWhen the duck ladies lay eggs like crazy, I lower the price as a thank you and to share the richness of the bounty, so go buy em up! Duck Eggs are a magnificent pairing with many of the spring treats arriving in fields and forests- like stinging nettles, green garlic, asparagus, ramps, and wild mushrooms.13086818_10153626683126448_2741124613188181096_o

Never a dull day around here, this morning I was blow-drying my goslings. I let them out this morning even though rain was in the forecast, because they want to be out grazing and I figured they could handle a bit of rain even though they are still down-covered and don’t have their adult (waterproof) feathers in. The broilers and turkeys they share a brooder room with also rambunctiously ran out as soon as I opened up the door. I did my other chores and collected eggs, then it began sprinkling. As I walked to the house, arms laden with heavy buckets of duck eggs, I saw that the broilers were wisely heading back to the brooder, but the goslings and little turkeys were grazing voraciously down the path. Geese, even baby geese, just attack grass, it is quite the sight to see!

I came back outside when I could hear the rain had picked up twenty minutes later. And I am sure glad I did. The goslings were over by the brooder door, but instead of going IN, they were standing out there, in the rain, looking up, soaking wet and making the most pathetic calls. Geese are in my experience very smart, so why didn’t they go back in then? The broilers all had, and most of the turkeys too. So in the pouring freezing rain, I used my arms to guide them in, all 55 of them. They were chilled and wet and a few were almost comatose and barely able to walk. This was not good, hypothermia was a real and sudden threat, so I grabbed the hair dryer and a wool blanket and began to focus the hot air on the most stiff and smallest goslings. If I had been thinking ahead, I would have actually gotten a bucket of almost hot water to submerge their bodies in, this warms up the core of a little animal much more quickly. Of course then they would have been extremely soaking wet, and I didn’t want to stop the process I had begun. The ones who were less wet I grouped in a corner so they could warm each other with their thermal mass, and along with the dry broiler chicks (who make a lot of body heat!) they all rebounded quickly. There were two goslings who were in really bad shape, and I wrapped them in the blanket and kept moving their legs and rubbing under their tummies to encourage circulation as I blow dried them. An hour later, those two were calling to me, back to normal. The other goslings had been enjoying chewing on my boots and leggings as I had sat coddling the two tenderest ones the whole time!

I share stories and pictures from my farming life to show my wholehearted love and dedication to my animals. They are my life! I hope my plan works and I can be one of your farmers, whether it is you purchasing my Duck Eggs at your local co-op, or signing up for some of my Meat CSA shares ( I have Pastured Broiler, Turkey and Goose shares available still.) Just let me know if you’d like the reservation form, shoot me an email farmerkhaiti (at) gmail.com     THANK YOU!!!!!!!!!!!!!!!12931134_10153594946816448_5251871588328481168_n 12496165_10153555311566448_1880718720836337452_o12961367_10153604005811448_7237508116951345717_o

The following photo was taken at Mississippi Market, I cannot guarantee this is the price at any other co-op!12998375_10153623328516448_7123741808120456452_o

summer solstice!

P1100666Goslings #9 and #10 joined the farm this morning! While the goose breeding project has not gone as well as we’d hoped, we are so happy to welcome these precious babies to the farm! Here’s a video of their adorably chatty siblings out in their garden playpen: http://youtu.be/_Bp1iIkokkMP1100674

More of our favorite babies- Napa cabbage for fall harvest!P1100676

Tomatoes and basil in the hoophouse, growing gangbusters! These huge tomato plants are saved from a volunteer we found growing in the garden our second year with HUGE, juicy, sweet orange tomatoes. We call her “Goldie Volunteer.”P1100677

Eggplant and basil in front of a row of tomatoes along the edge of the hoophouse. It’s steamy in there! We’re looking at a great eggplant crop coming soon!P1100678

Where the pigs lived over winter in the hoophouse, we now have planted in more tomatoes, as well as winter squash, tomatillos, eggplant and peppers. Soon to be an absolute jungle. Hoophouses are proving to be a necessity for growing bountiful annual vegetables in this unpredictable and short season climate, something we will be focusing on more and more in the future.P1100683

Our earliest spring garden beds- Kale and broccoli, parsley and spinach.P1100686

Bath time! These are our young lady ducks who will begin laying eggs this fall.P1100687

Tomato row in the garden, interplanted with basil and canteloupes, and brussel sprouts in the front. Trellising is going up shortly, but in this fickle climate, tomatoes grow much better in the hoophouse. We just had extra plants that had to find a place to go!P1100690

Kale interplanted with cukes, buttercrunch lettuce and early cabbages.P1100695 P1100696

Zucchini row, need to mulch the paths obviously!P1100671

The fall planties- napa cabbage, fennel bulbs, broccoli, cauliflower, collards.P1100702

The first zucchinis -will they plump up enough for the next CSA deliveries?P1100703P1100704

Green bean rows, with the gosling playpen. You can see where it was, we mulch behind, to capture all the fertility the goslings leave behind, adding as much organic matter to the garden as possible for next year.

 

The Farmstead Kitchen – Winter Mode & Goose Confit

DSC01363DSC01376The lady ducks have declared winter vacation, and we’re quick to follow suit. They take a break from laying eggs for the winter, while we work on planning for the season to come. We love our farm, love being here and don’t really need to go anywhere exotic, not for a while at least. DSC01389

After our intense Fall Poultry Harvesting and a lovely Thanksgiving Dinner with family, it’s the time of year when we settle into winter mode. It’s a break from the hard work of a successful and busy season, although there are always year round chores. We so enjoy having this time of year to work on writing projects, get into big cooking experiments, spread out the seed catalogs and plan for our upcoming CSA season. Of course we savor the rest and the free time to read novels too! We’ll be taking cross country skis and walks around the perimeter of the farm, dreaming of years from now and how we might be utilizing and interacting with different parts of our land.

It always starts with a dream, then you do it.DSC01387

Winter means finishing up some projects, and we finally got around the using up the last of our apple cache. About 150lbs worth! Most of the apples were simmered until soft, strained and then the resulting juice was simmered down with honey to concentrate it. Super delicious on french toast! The warm apple pulp went to our very happy piggies. The rest of the apples were chopped up to ferment into a delightful apple vinegar.

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Goose Confit

We just made our first batch of goose confit. Look at how fabulously fatty our goslings are! Goose fat is one of the most healthy fats there is. DSC01306From the hilariously appropriately named website “Goosefat.co.uk”

  • Although animal fats are often considered to be ‘bad fats’, goose fat is one of the better ones and contains far fewer saturated fats than butter or lard. Goose Fat contains 32.7g Saturated Fat per 100g compared with 54g for Butter and 40.8g for Lard.
  • Goose Fat is high in ‘heart healthy’ monounsaturated (55g compared to 19.8g in butter) and polyunsaturated fats (10.8g compared to 2.6g in butter).
  • Goose Fat is also rich in Oleic acid C18.1 (a specific type of monounsaturated fatty acid) which can lower blood cholesterol levels. Goose Fat contains on average 58% oleic acid, C18.1, and is generally higher in comparison to other animal fats.

Confit is an old-timey way to preserve meat without smoking, freezing or curing. It’s basically meat, slow cooked in fat, and then you preserve the confit-ed meat suspended in that fat. Confit is a delicious condiment, you simply fork out some shreds of the meat and fry it – the crunchy and super rich, savory flavor goes well in so many recipe ideas! We put it in homemade ramen bowls, as part of a ravioli filling, or just served on top of a salad of bitter greens.

To prepare confit, we followed Hugh’s recipe in his book “The River Cottage.” You massage salt and herbs into the legs and let air dry in the fridge. 2 days later, sear the legs in a hot pan, then slow cook them in goose fat for a couple hours, until nearly falling off the bone. Cool and then place the seared legs in a jar and cover with more fat. Refrigerated, confit will keep for months, if you can keep your hands off of it long enough!DSC01307 DSC01309DSC01310

 

On Dec 14th Saturday from 11-3, we’ll be selling our delicious homemade apple syrup and honey applesauce, unique honey spice pickled beets,  pickled peppers, green hot sauce, homemade Sriracha and Sauerkraut, pickled green beans, and heirloom tomato sauce at the Lake Country Land School’s Holiday Fair. The “Land School” is a beautiful rural farm-based campus of the Minneapolis Montessori School. The junior high students will be there selling their handmade crafts and goods, experimenting with their entrepreneurial side. Everything there will be local  & good to support with your purchase, plus great to give as gifts!  Come early for first pick and the best selection. We appreciate your purchases as they will help us get through the long winter!holiday fair goodies 2013

The Land School is located at:

N13183 30th St.  Glenwood City, WI 54013

 Beware of using GPS and some mapping sites! The best directions can be found at www.lakecountryschool.org. Or, call us at the Land School: 715-265-7770.

We hope to see you on the 14th!

 

holiday birds- it’s RSVP time!

The famous LTD Farm Thanksgiving Turkeys and soon to be famous Holiday Geese are here and growing up! We’re preparing for Thanksgiving by raising our organic and pastured birds for you.

6 months and 20 lbs later...P1050457

I don’t think there is any farm that loves raising turkeys as much as we do! They are noble and dear birds who thrive on pasture, and feed us such bountiful nourishment. You can have an extra amazing Thanksgiving Dinner with one of our special turkeys, a delicious centerpiece that has a beautiful story behind it. If you’ve never tried a fresh, organic & pastured turkey before- you, the family and friends are in for a real Thanksgiving treat!

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Our turkeys are fed 100% organic feed, as well as an “all you can eat salad bar” pasture. We raise them much longer than is typical, so they develop extra incredibly delicious flavor and grow into plump beasts. The weekend before Thanksgiving, we harvest them by hand, with respect and care, and then our customers come to pick up their fresh turkey and have a farm visit!  It’s become a yearly tradition, which is very special to us and our customers. Come join us, we take turkey reservations with your deposit. Just email us for the sign up form. Last year we sold out early-These turkeys are really that much better! They are $3.50/lb average weight 20 lbs. We will also have a VERY limited number of organically fed and pastured heritage breed turkeys available as well for $8/lb,  average weight 10-16lbs.P1050407

Holiday Goose

P1070805Our 20 goslings are growing by leaps and bounds, and we just adore their personalities! They are all outdoors now, being moved inside playpens to fresh grass several times a day. Soon they will be living with the young turkeys out in the big pasture in our hayfield, surrounded by electronet, keeping an eye on things and grazing their hearts out. While geese really prefer to fill up on grass, they are also given a 100% organic grain feed. Let us know if you want to reserve a plump, pastured & organically fed young Holiday goose- we are probably the only farm where you can find this unique combination of goodness! They will be harvested by hand on the farm by us, with gentleness and gratitude. $8/lb, average weigh 10 lbs

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Gaggles of Geese

On Valentine’s Day Eve, we brought 2 gaggles of geese home, from Botan Anderson’s Mystic Prairie flock. We’d been thinking of adding a goose breeding flock to our farm for some time, but it just hadn’t happened yet. The breeds are Pilgrim and Toulouse, and we couldn’t be more excited! For the first week, the geese have been getting adjusted to us & their new home, which is the hoophouse until the pastures are clear of snow. They are gearing up for the spring breeding season now that they’ve settled in. Geese only lay a small number of eggs in the spring, so we were lucky to bring them home right before this began. There is not much information available about raising geese in larger numbers than a couple pairs or so, so we’re learning as we go. Thankfully, observation is a very powerful learning tool. Animals give plenty of clues about their state of being, if you just pay attention.

We’re passionate about raising animals on pasture, giving them a natural and good life outdoors with fresh air, sun and a diverse diet. The most amazing thing about geese is, like rabbits, they can eat and grow almost 100% on grass. We’re care about grass-based meat because it is the most ecologically sound choice for our planet. When animals eat grass, they not only utilize something we cannot eat, they harvest it themselves and enjoy this natural behavior in the process, and while grazing, they help build the soil by preserving and stimulating the turf. If more farms preserved grasslands by raising animals on pasture, we wouldn’t be losing so much topsoil from our fertile farmlands.

A goose will usually lay between 20-50 eggs over the course of 2-3 months. Our plan is to incubate the first eggs, and then let the mothers build up their nests and hopefully hatch out goslings. We are excited to be one of the few local farms raising real pastured goose. Grocery-store goose is usually raised indoors in dark barns, stimulating fast growth, but depriving these intelligent & noble birds of a natural, healthy life.

As we continue on our farming journey here at LTD, we’re realizing that one of our major missions is to “be the change we wish to see in the world.” We do not want animals to be subjected to factory farm conditions ever, anywhere. While we cannot stop it, we can provide an alternative – we can raise animals how they ought to be raised and we can know we are doing our part in fighting the good fight. Our customers truly complete the cycle by purchasing our products. Thank you for your support of our farm!