Results for tag "rabbit"

frosty frost

After quite a brown & dry beginning to winter, the region has been blanketed with snow. In the mornings, we’ve had relatively warm air currents leading to some spectacular hoar frosts. Don’t you just love it? Our animals are all doing fantastic in this new season- rabbits come with their own fur coat, and we are raising our youngsters outdoors so they can grow healthy and sound with lots of hay and room to romp about in the sun and fresh air. We’ll be offering fresh rabbit throughout the winter, email us to reserve yours. Rabbit is an incredibly nutrient dense meat, very healthy and lean- delicious marinated and grilled, or stewed with herbed dumplings on top.

Rabbit is the new local grass fed meat!The ducks are insulated with not only a down jacket, but also a plump layer of fat. Our lady layers are blessing us with eggs MUCH later in the season than ever before….which can only mean they are very content and happy with their new duck barn, deep bedding, hay for snacking, constant fresh water and days spent sitting outside in the sun. We absolutely love our ducks! Look for the Holiday Special going on now until Christmas at several of the Twin City Co-ops. We did have a couple of episodes with a hawk scoping out our ducks, which is very scary for them and for us. The safety of our ladies is extremely important to us! And so- we got the ducks some guardians, a pair of French Toulouse Geese. They are drop dead gorgeous, very calm and are doing a great job patrolling the duck pasture and keeping an eye on the sky.Still scratching your head over gift ideas? Please know we have set up a PayPal account in order to sell our handmade goatmilk soaps online, and shipped directly to your door! These soaps are the most moisturizing EVER, being made up of 50% goatmilk! There are 8 “flavors” to choose from, let us know if you have any questions about ordering. We can customize your mix of flavors and wrap up gift bundles with festive ribbon so they are ready to go. Our soap is sold by the pound, as the bar sizes vary (they have a rustic look from being handcut.)  Thanks so much for your support!

rabbits, ducklings, food

our own little babies, wow!

yellow pear cherry tomatoes

roasting cherry tomatoes is a great way to deal with large amounts! It sweetens and mellows their tartness. Salt & pepper, drizzle on a little olive oil. Puree the roasted toms with basil and freeze for later.

eggs with sriracha sauce (homemade!!) along with chard and hashbrowns. nummm

Sandy, a Flemish GIANT rabbit in real life, she is HUGE! Hopefully we'll have some kits from her soon, she is very calm and sweet.

Sandy's daughter, Ginger, also joining the LTD Rabbitry! Such a sweetheart!

As we've been able, it's been our pleasure to enjoy the few extra pastured rabbits we've raised, in our own kitchen! We are working on creating a base of easy and wonderful recipes for rabbit, aside from the typical Hasenpfeffer style. Here's a delicious rabbit "white chili"- pinto beans, onions, garlic, tomatillos, green and red peppers (some spicy ones) cilantro, broth and roasted rabbit pieces. Combine and simmer 20 minutes, salt to taste. Crack some tortilla chips over top, or serve with garlicky cornbread.

storms, rabbits and dinner

Farmers in southern MN got nailed with flash floods and hail in the past few days. Our hearts go out to them. Farming is so dependent on smooth sailing in the weather department, which is completely out of anyone’s hands. Covering your bases by running a diversified farm is one way to spread the risk factor out a little. Still, a tornado could wipe EVERYTHING out in seconds. You can’t live in fear though, we farmers must persevere. There are mouths to feed, but take a moment to realize how hard farming is for the farmers. No farms, no farmers- no food.

fermented pickled radishes

rhubarb juice

We’ve been busy tending our food in the works. The garden is insanely beautiful, lush plant growth coming from well nourished strong roots. We have our animals to thank for completing the cycle! Without the pigs tilling last summer, the goats deep bedding that was composted in the garden over winter, and the ducks laying down a nice layer of fertilizer in the hoophouse, our plants would be starving for nourishment. Some farmers use soil tests, all kinds of amendments- but we just use lots of poop. The rabbit pellets get sprinkled about the cabbages and sweet corn, the ducks’ poop in the hoophouse is growing some massive tomato plants and causing our pepper plants to be loaded with fruit already! Goat poop bedding goes around the eggplants and garden tomatoes to slow-release and function as mulch, keeping the weeds down.

The LTD Farm rabbitry is bustling- we have 5 different litters right now. The 3 youngest groups of kits have just come out of their nests and are growing fast on momma’s rich milk. The 2 older groups of weaned kits are in their rabbit tractors, becoming grass-fed lapin. They are out in the fresh air, the sun and clover. It’s a wonderful way to raise meat rabbits in a happier, healthier way than stuffed into dark small spaces.

Last night we hosted a Dinner on the Farm. It was absolutely incredible. Such great people, such delicious food, such fun. We are very proud of our work here, the radiant health shining from our animals, and the nutritious beautiful food we grow and produce. Last night brought it all together. We’d highly recommend you check out one of the Dinners on the Farm this summer, check out www.dinneronthefarm.com

Andrew's Mom made this lovely display to greet the diners as they came up the path!

checking out the rabbits

we had a momentary downpour, thankfully a tent was in place just in case!

Duck barn update: We’re just about ready to move the ducks over, as soon as we get the water work done. There will be a frost-free hydrant inside the barn, so we will no longer be lugging buckets of water from the bathtub in the winter! Oh how very luxurious! The ducks are all doing very well and totally been digging the daytime rainstorms. Our Kickstarter ducklings are full grown and sassy. They’ll begin laying eggs in August and then well be able to have our delicious eggs available at a couple more co-ops.

Tomorrow we bid Khaiti’s sister Melanie adieu. She was our first “intern” experience, as she is very interested in farming compassionately. Mel did a great job helping out on the farm, and we also had some fun times making cheesecakes, attending farmer gatherings, eating all kinds of delicious meals that we prepared together, weeding and chatting, catching snakes and admiring the biodiversity of the land. Thanks Mel, we love you!

 

2012 begins

Very exciting news- on jan 3rd, we found the VERY first duck egg of 2012! Now the year has begun for real! For the last 3 days, one egg each day, and if conditions are good for one of the ladies, chances are the other gals will follow suit. We may be delivering eggs to the Cities starting in February, we’ll keep you posted here. The predator has hit the trail for some time now, but we’re keeping the dogs on nightly stake out as a precautionary measure.

In about a month, the first goat kids are due to be born! The 3 older goat mommas are all showing the “baby bulge” big time, and we’re really excited for bouncing joyful kids on the farm again….as well as fresh milk for drinking and cheesemaking. Cultured goat milk only has so many uses, and the flavor is rather strong after 3 months. Did you know real raw milk will naturally culture itself into a type of buttermilk?

Eating from our pantry and “root cellar” had been amazing. We have one bowl full of the very last fresh tomatoes, but they ripened indoors, so they aren’t the primo tomatoes you’d think of. Still- that’s better than those trucked thousands of miles from CA! There are still some Napa Cabbages to use, they hold very well into winter, a big surprise. Turnips extend mashed potatoes, and are wonderful in organ meat pot pies. Winter radishes have been another surprise- the red meated ones are wonderful sliced in a vinagrette with carrots and napa! The only downside to eating at home all the time is all the dishes that never end! Winter crops are essential to get by without much grocery store shopping, and we’re planning to offer an awesome winter share next fall. These winter storage and use experiences will help us determine what and when to plant things this coming season. If we grow things we don’t use or eat, chances are others wouldn’t either, so we’ll put our winter-of-local to use in the winter share.

The first litter of Rabbit Kits is now at 3weeks. The babies are bounding out of the nest box, eating big-bunny food with momma, nursing and growing fast on her very rich milk. Psycho Suzy/Jill is a great mom, and is transforming into a very sweet rabbit with some patient coddling. We had the rabbit harvesting experience a couple weeks back with our local rabbit guru, and can now say rabbit is a very delicious meat. We simmered ours in beer, fruit vinegar, with caraway, lemon and diced salt pork. Yes, rabbit is very very tasty, and surprisingly filling! A little goes a long way -one small rabbit extended into 6 meals for us. We met our Amish neighbors and purchased two more young does, so we can begin supplying rabbit meat this year. Let us know if you are interested.

Our pigs are being harvested next week. It’s a relief actually, as these pigs have been such crazy rabblerousers. They basically ran off (while playing with each other) all the calories they ate…..all summer. There were the multiple times they got out to greet us at the door. The amount of damage an loose omnivore could do on our farm is mind-boggling! You cannot grab a pig as there is nothing to hold onto, and they are pure muscle. Needless to say, it’s been a memorable time with these pigs. They had quite a life here, and we still love them up each day with pats and scratches on the back. 2 or 3 pigs max at a time is highly recommended, and this is what you do- you learn as you go.