Live Oak School Farm Visit

The 3rd grade class from Live Oak School came for a return visit to the farm this week.  Spring has sprung on the ranch and there was lots to do and see.  Claire, my Milking Shorthorn cow,  patiently let us milk her in front of the kids while her calf, Lily, slept nearby.  Manny and Missy, our bottle baby lambs, mingled with the crowd, happily bounding about with us.  The goat kids received lots of attention (and petting) and the younger chickens gladly let the children hold them, often snoozing off in their arms.  Taylor, one of the farm interns, explained the construction of our Native American earth lodge while the kids listened attentively.  And of course our resident herding dog/ranch boss,  Jack, was there to greet each carload of kids as they arrived.  He ran and romped with the kids and eagerly enjoyed snack time with them.

Not only were the kids undaunted by the mud, they actually embraced it.  As I looked on watching a group of kids  gleefully jumping into the muddy banks of the creekbed, one parent said to me:  "It's primal."  Yay!

Welcome Spring!

I was greeted this morning with the sight of Claire, one of my older Milking Shorthorns, standing on the highest hill on my ranch with a small silhouette beside her.   We were all very happy to meet Claire as she came down the hillside with a pretty, little white heifer calf by her side.  Lily, as I named her, spent the day with her mom, happily nursing and sleeping nearby as Claire grazed the pastures.

On rendering lard

I've taken to rendering lard of late.  Mostly I've been making lard from the kidney fat (aka leaf lard) of pastured pork from Highland Hills Farm.  Soon I will be experimenting with the kidney fat from lamb.  I've was leafing through the pages of a James Beard cookbook from the 1970s when I was in high school.  The book is entitled 100 of the World's Greatest Recipes and many of the recipes call for lard, suet or marrow bones.  I remember at some point cooking with fat a la James Beard falling out of favor and now, thankfully, there seems to be a culinary embrace for fat once again.  Real lard isn't as unhealthy for us as we have all been lead to believe.  And kidney fat lard is the most prized for baking (and makes the best oven-roasted potatoes). 

Rendering lard isn't difficult:  it's just a bit of a time-consuming two-day process.  But in the end, there is that satisfying moment of having participated in some time-honored, ancestral process that goes beyond mere food.  (Plus lots of good, creamy-white lard.)

And yes, I've taken to selling the lard — wrapped up in small 4 oz packages.  It's available both at the Berkeley Farmers Markets and at the farm store. 

A Very Happy Hen

I took this picture the other day.  I couldn't resist this little red hen sauntering through the pasture seemingly lost in chicken thought...

Jill and her sheep

Jill catching a cat nap

yearling ewe lambs enjoying their day

In less than a year, I've acquired five livestock guardian dogs.  Jill arrived last May to protect the sheep and quickly made herself indispensable in protecting both the sheep and all the poultry on the ranch.  As I leased more pasture land for grazing my sheep, I added three more adult dogs to protect the sheep from predators, primarily coyotes.  And of course, the latest addition, my Akbash puppy, Nia.  The dogs are fearless in their natures — willing to defend the sheep against coyotes or mountain lions.  As the sun begins to set, their "work day" begins as they work throughout the night and nap during the day.  Their loyalty, service and courage are always astounding to me.

My New Year's Resolution

So I've resolved to begin posting again. Last year came and went before I knew it. The ducks were a fun addition to the farm last year — lots of pretty and interesting heritage breeds such as Black Cayuga, Buff, Blue Swedish and Anconas. (I promise pictures later.) Last year also saw the introduction of livestock guardian dogs to the ranch. Jill, a four year old Akbash, arrived last May and has become the great protector of the sheep and poultry. She has been joined by the newest member of the "dog team," Nia (short for Gardenia), a 9 week old Akbash. Nia is in training with three small ewe lambs and when she is bigger will join Jill to help guard the ranch. Nia literally shakes with excitement every afternoon when she watches Jack herd the sheep down from the hillsides and sees Jill rushing in behind them to greet me and have her dinner.

Wow, it's almost December...

Time seems to really fly. The days are growing shorter and the hens are slowing down their egg laying. Egg production is linked to day-length so the chickens get some much needed R&R during this time. The approach of the winter solstice is always a welcome time on the farm since when the chickens rest we rest.