Our first cut hay is almost in and our pastures are flush with green. We have started processing our fryers – chicken that has been bred, hatched, raised and processed on our farm. Ranging from 2.5 to 3.5 pounds they are absolutely fabulous on a grill!
Check out www.doolittlefarmvt.com/poultry/old-fashion-fryers/ for more information and a recipe. They will be available fresh weekly, so be sure to pick up some up at the Middlebury Farmers’ Market, at the farm or order from www.yourfarmstand.com.
We are a little shy on new photos – but Hilary has promised to get the camera back out. In the meantime: stoke up the grill and try some homegrown chicken!
Enjoy the sun!
OK…should we be raising ducks??
Our sheep with their lambs have quickly grazed our lawn (we even had a set of twins born under the lilac bushes!) past the horses and through our brush filled fields. They are the most impressive of grazers; taking with them burdock, poison parsnip, queen anes lace, milkweed and any other plant the horses and cows deem unpalatable. Our truly most resourceful and reliable grazers!
New to the farm: 5 piglets that are enjoying the dry comfort of the sheep’s winter bedded pack and one jersey cow, Almond, who has a past with sheep and chickens but is a bit weary of the horses. Our horses are finding her hearty moo a bit unsettling. We have a lovely, yet wild, Dexter heifer that will be pulled from the pasture with the hopes that Almond will show her some manners. Milking Almond, we hope, will happen next spring/summer.
Our pelts have arrived! Visit our market table on Saturdays or give us a call/email and come by the farm.
We continue our weekly hatches working toward a larger flock with increased egg production. Our goal is to establish a healthy continuous flock 0f farm bred, hatched and raised hens.
Our processing has begun! The chickens are growing as fast as the grass and last week dressed out at an average of 5 pounds. We will have more fresh roasters next week; so place your orders!
Bay and Family
Boil! Boil! Boil! Yes, the sap is running and our evaporator steaming. Our hours in the sugar house have been well worth it; Hilary has canned up the first of the season and (if I don’t say so myself) it is amazing! If you want a taste come by and say “hi” at the next Middlebury Farmers’ Market.
Bay drawing-off the syrup
Hilary canning the syrup
Our Finished Product!
Hatch! Hatch! Hatch! Our chicks are coming out yellow, striped and black (very curious). Our selected hens and proud roosters have been living up to their task; supplying us with eggs for our spring hatches. We were so pleased with the chicks from 2010 that we chose the best of the best and bred them again this year.
Eat! Sleep! Grunt! Our very pregnant ewes will be lambing the first of April. I have decided that it is much easier to feed them from across the fence then to get – once again – compressed into a mass of very pregnant ladies.
Enjoying breakfast in the sun
Eggs! Eggs! Eggs! All colors all sizes all shapes. Our hens kept up with demand all winter and still look great – incredibly happy to finally see a little dirt.
Out for a scratch
Once again, we have some wonderful chicks arriving from JM Hatchery. It is a small hatchery that specializes in the “Freedom Rangers”; a meat bird that can walk, run and even hop for it’s food. If you would like to stock your freezer with these delicous bird, now it the time to place your order.
I look forward to seeing many of you at the next Middlebury Farmers’ Market (March 26) – don’t forget to come by and stock up on eggs, syrup, chicken and lamb. Or, just come by and tell us how your mud season is progressing (or not).
Until then - Bay