Questions Answered: The Issue of Wet Hay

Many of you are already aware of the severe flooding in southeast Texas where my homestead resides. While my homestead did not suffer damage, we did wash out from heavy flooding. One question that has passed my inbox quite a bit lately is the desperate issue of wet hay.


* First and foremost- wet hay can be a dangerous host for mold spores which can devastate not only the health of our livestock, but our health as well. Practices for hay also apply to feed. Now, on to the questions:


1. How can I keep my hay dry during floods? Storing hay can be challenging, especially in my area because the weather can change in an instant. Ours is in an awning type stall, up off the ground, and away from blowing rains. My advice: in a stall, trailer, or shed off the floor (pallets work well). In an emergency cover it with tarps.


2. What if my hay got wet? Open it! We use square bales which we can break open and 'air the flakes' with fans. It won't keep mold out forever, so use the wettest bales first. If you see mold or if the hay smells musty, don't risk it! I put my wet hay in the compost- if it is moldy, cover it with a tarp to prevent the spores from dispersing.


3. How do I know the hay I am buying didn't get wet? That is tricky. Knowing your supplier is the best advice. In a pinch: touch it- it should feel dry and healthy, smell it- no must or wet barn smell, and if unsure stick you hand in the bale- if it's wet leave it!


4. What's the risk? "Molds commonly found in hay include Alternaria, Aspergillus, Cladosporum, Fusarium, Mucor, Penicillium, and Rhizopus. These molds can produce spores that cause respiratory problems, especially in horses and, under some conditions, will produce mycotoxins." (University of Minnesota Extension) Horses, ruminants, and poultry are equally susceptible to the toxins moldy hay produces. So are we!


 During the terrible storms this past week, my hay storage did remain dry as did my feed; we were fortunate. I hope this helps.. for more information or for specific questions please contact your local extension office and speak with your Agriculture agent. They are there to help!!

From the Herd: To Buck or Not to Buck?

This spring's kidding season brought two little bucks to our farm which poses the age old question: do we wether or do we buck? Let's take a look at our general rule of thumb, the methods, and the madness.


Intact male goats (bucks or billies) are generally larger, more aggressive, and apt to buck their owners as well as other goats/animals. Aside from that, sexual maturity also brings about habits quite unpleasing- musky smell, urinating on their faces, and hollering like an insane maniac! My personal policy has always been 'none or one'- there is either one breeding male on property or no intact male at all. Male stalls and grazing areas are never entered without some form of protection (a 2'x4') especially if the male is in rut. Keeping intact males has to be a source of conviction and a test of one's grit; they don't make it easy.


Castrated male goats (wethers) must be castrated before they begin male sexual behaviours (musk and rut) which is generally 4-6 months of age. Wethers are smaller, gentler, quite passive 'pets' or stall buddies. If fixed in time, they will not develop the foul smell nor will they perform the nasty tasks that attract the ladies. I generally do not currently house wethers, however, in the past we did keep them with our does for companionship.


There are many goat farms enlist the services of a vet for castration which can be costly yet effective. This is a surgical procedure requiring shots, anesthetic, an overnight stay, and a cut which may or may not have sutchers. I have only used a vet's services once.


Then we have goat farms who take the issue into their own hands. Castrating on the farm is much cheaper, does need to include a tetanus shot, and generally is 'cut free'. Most farmers utilize one of two methods: burdizzo, or banding.

The burdizzo method utilizes a metal implement which crushes the cords and blood vessels leading to the testicles. I have never used this method, nor do I personally know anyone who has.

The elastrator method utilizes a tool which stretches a band which will be placed at the base of the scrotum in order to restrict blood flow to the testicles causing the tissue to die and the scrotum to fall off. This is the method I use since it is quick, cost effective, and overall very effective.

Both methods should be followed by a tetanus shot and need to be done around 4-6 months of age (when the testicles have descended). Knowing the timing comes with experience, so you may want to employ a seasoned farmer for assistance the first few times.


In the end, the decision to castrate or not- which method to use- are up to the person managing the herd. Breeding farms like mine may keep a buck or they may 'rent a buck' from a partnering farm. Those same farms may employ wethers to barn buddy with does who haven't kidded or who are out of season. Hobby farms or small family farms often stick to wethers and does as pets or pasture management (not really breeding or producing).

This year, our herd is under revision as we phase out of the milk goat business and into the meat goat business. Our decision to change fits our current family dynamic and offers a potential to sponsor youth needing projects. Either way, deciding the fate of a male kid's future is a must. It must be made responsibly and efficiently.


for further reading or to take the goat health study please visit:
http://extension.psu.edu/courses/meat-goat/health/castrating-male-kids

In the Herd: Choking Issues in Goats

This week starts a weekly series I am going to call 'In the Herd'; here we can dig down deep into herd life and lessons.

First things first- what is my herd?

My herd consists of boar/Nubian cross goats which were originally a dairy based herd. Not needing to produce milk for my family anymore, I am phasing out the dairy goats and expanding back into boar/meat instead. There is a herd mama: Zaida; her daughters: Daisy and Fawna; their sons: Bit and Nip- the buck on board is named Mattie.

This week's topic of discussion is choking, which may seem strange yet is apparently more common than I realized. Our herd experienced this for the first time last night- and I have raised goats for many many years! Quick thinking and good resources kicked in- needless to say, our herd is fine.

The symptoms:

1. Thrashing or shaking the head or rubbing the 'cud' area on railings.

2. Coughing or gaging motions/sounds.

3. Foam or slimy mucus mixed with cud/feed.

The response:

1. Wait and watch. Often they handle this on their own.

2. Massage the neck/cud area rubbing toward the mouth. This will also help determine if there is a large object causing the issue.

3. Mineral oil in a syringe(20cc will do it) to lubricate the throat and help the goat push it out.

The last resort:

1. Lavage with warm water- this is risky so I have never done it!

2. Emergency vet service- expensive, so consider your investment. There are times when this is called for.

I am a 'less is best' interventionist- so I watch and wait (as long as they are still able to breathe and not in shock I wait) giving them the opportunity to handle it.

Causes of choking:

1. Eating too fast. Herds can be competitive, especially with food, leading them to eat too fast compacting dry feed in the cud area without enough moisture. Consider adding more feeding area or space and evaluating if enough feed is being given.

2. Not ready for the feed given. Sometimes the pellets are too large for young kids or an older goat to handle. Crush, crumble or stir in mineral oil to help if this is reoccurring.

  This morning the herd seems fine and morning feeding went off without a hitch. Hopefully our little speed eater has learned to slow down and savor the meal instead of rushing through!

Anyone else have an experience or issue with choking? Let's open the floor and discuss.

Resources: Natural Animal Husbandry, TAMU EDU, The Goat Handbook, Dairy Goat info



And Two More...

     The worst pregnant doe ever delivered her dose of double trouble to the homestead today- and, of course, she waited until I left for work to get things going. Farm boy had his hands full tending a fretful mother and her two new bucklings; both having a terrible time getting the hang of nursing. Tonight both are full (with plenty of help from us guiding them along), mama has been milked to relieve her terribly swollen udder, and farm boy and I are headed off to bed ourselves. Babies are popping out all over the place this week!

Oh So Naughty & Not at All Nice

     Most days I arrive home to find my beautiful herd grazing peacefully among the wild grasses and brambled fence line. Most days they come to great me with gentle sounds of affection and sweet nuzzles. This was not most days. This was an oh so naughty and not at all nice day.

     This day I arrived home to find my pack of twitchy tails and floppy ears on the wrong side of a fence- a garden fence- a fence which held recently planted seedlings and tender shoots of greens. A fence recently repaired and reinforced to keep out my littles. This day, my precious blue-eyed babies jumped a brand new fence and veraciously tore through those tender shoots leaving behind hoof prints and carnage.
     I jumped. I hollered. I proclaimed them 'dead to me'. I chased and swatted like only a crazed woman with serious issues could do. My naughty not so nice garden munchers were banished to their stalls. No crispy apple peels... no chewy raisins... no sweet nose rubs from me tonight. Dinner came ..a cold meal of pellets and hay. They fussed and they whimpered, begging with all their cuteness.
     Yes, it's true. I can't stay mad at them long. Tomorrow will be a new day. They will be forgiven and all will return to the way it was...unless they loose their minds completely and decide to remain oh so naughty and not at all nice.

      Oddly enough, our 'herd queen' Zaida was not inside the fence. Coincidence? Or wisdom of her years? 

Zaida's Day

    

Follow our herd queen though a typical day on the family homestead.

    Morning dawns bright and warm as the sun rises over the homestead. Zaida waits at the stall gate; milking time is soon.
    On the stand, Zaida, enjoys a hearty breakfast with oats and grains; a great start to the day. A friendly barn cat keeps her company as she crunches and munches. Good milking is rewarded with a nice rub down and a handful of raisins.

     Morning chores complete, Zaida leads the herd to the grazing pasture for an afternoon of nibbling and napping. Yearlings and youngsters follow at her heals, their mammas close behind, seeking out tender greens and choice leaves. Doc keeps watch nearby; he's always ready to call alert to a stranger on the grounds.

      Day burns hot as Zaida seeks relief in the shade of an oak tree. The earth cools her tummy as she rests; the others join her there. They enjoy gentle conversation; mumbles and bleats only they understand.

       Sometimes a special treat comes her way. Zaida loves the sight of the big yellow wagon bringing snippettes and clippings from the garden beds. Today it holds hearty kale and tasty carrot tops; perfect for a late day snack.
       The sun shifts to a softer place in the sky as evening chores start. Once again, Zaida climbs the stand offering hearty milk and cream. The barn kitty waits for a sample of frothy foam while Zaida enjoys her raisins and rubs.
        Darkness falls as Zaida nestles down in the stall. Babies bleat nearby while a rooster calls everyone to roost. Satisfied and at peace, she lowers her head and closes her eyes catching much needed sleep before another day dawns.

Epic Fail, I Think...

Is that not the most unappealing thing? 

  The summer milk supply is plentiful; taking up quite a bit of space in the fridge. Cheese is made daily, yet, we just aren't eating it as fast as I thought we might. In an effort to decrease fridge space and not add any more to the already loaded freezer, my creative mind decided to look into canning fresh milk.

   Let me just say there is not a whole lot of information about canning fresh milk. People freeze it- with mixed reviews. Some sell it- the legality of that is always in question. A sparse few can it- I can see why. Over all, my research show no FDA or other such standard/recommendation for canning milk. County extension agents frown upon it claiming no clear evidence of it's safety or shelf life. 

   So, I lost my mind, bit the bullet, and just gave it a go (after reading three homesteaders' advice and reading a goat dairy booklet). Twenty-five minute in a pressure canner at ten pounds pressure. The results are somewhat repulsive. Separated and somewhat caramelized, the milk has an unappealing scent and is just yucky. Shaking, stirring-even blending the milk would not bring the levels of separation back together. I had intended to try cooking with it; now I'm just not sure. I mean, just look at it.

    People, I believe we have a fail. An epic fail. The dog refused it (she eats everything). The chickens are unsure of it- they looked at me as if I were nuts. My question to you is, have you ever canned your milk? Would you? And, how would you use it? Share your story- I'm itching to hear from you.

Stall News Update

    March gave way to April with hail and high winds..stirring the pollen and tossing a few tree limbs. The push of spring kidding brings a rush of activity as we separate the herd and isolate the mamas. Stalls were designated for birthing mothers while the kidding supplies came out of the supply closet just in time. Morning strolls to the barn brought with them wonderful surprises we welcomed with great enthusiasm.

    This little 'not-so-shy-guy' arrived setting our morning out of whack; I was rushing out the door when his mama proudly showed her surprise. Joaz is an energetic buckling full of life and vitality. Already prone to chasing the rooster and leaping over logs, Joaz keeps us laughing. His pretty blue eyes just make our hearts melt.

    While Joaz is always game for attention and a picture, his mama, Naomi, is not as enthusiastic. She would rather nibble her afternoon greens and be left in peace. This first time mother is taking to task very well, proving her value as a herd leader.

    Sometime after morning chores and breakfast these two little beauties popped into the world. Salome and Veronica arrived together..twins completely different. One has long Boar ears, brown eyes and a soft brown coat; when she perks up she looks just like a miniature donkey. The other has Nigerian style ears, one blue and one brown eye, and a unique spotted coat. Both spent the day heartily nursing and napping.

    Days were spent fussing over their mama, Ruth. Her first kidding was difficult, needing assistance as she panicked and struggled to push through. This time around she delivered unassisted, having those two girls up and nursing before I even found her. Way to go, Ruth.

      The yearling pen is down to two. Earlier issues with large predators put a terrible dent in our herd size. Mattie, our buck, and Jubilee, our littlest doe, make up the yearling herd and are not sure how they like being away from the others. We lost our only dairy doe after a terrible attack; she had still born twins before her death. As of yet, I have been unable to replace her..leaving us buying milk..not a fun thing.

      High protector and head security officer, Doc, remains ever vigil at his post. Sniffing over the fence at new arrivals; pacing the perimeter for signs of 'enemy activity'. Arrangements of fencing paired with more diligent herd rotation seem to have helped barnyard security keep things better protected.

     All this busy activity leaves little time for Ms Kitty and I to smell the beautiful roses that have also burst forth this weekend. Nevertheless, a glass of tea on the step did offer us a chance to watch butterflies flutter by and a few bumble bees whiz by.

Simply Cheese..or Is It?

   Our little farmstead has been a registered dairy herd for a few years now with bumps and lessons along the way. The venture into cheese making has been quite an interesting journey with love and loss all through it. Basic cheese making was introduced to use through a 4H class taught by a local small farm family. Just one day of watching a gallon of milk transform into soft white cheese and whey morph into delicious ricotta..we were inspired.
   Research, word of mouth and basic net browsing led us to New England Cheesemaking Supply Company were Ricki Carroll shares her wisdom with naive novices like me. Our milk was used for basic vinegar cheese, easy whey ricotta before we moved on to mozzarella and chevre. Last year gouda crossed our press as did panir and jack. With each wonderful success came the need for a press.

   One of our long trusted resources led us to this set of plans for a small home press. Simple instructions using basic on hand supplies brought us a helpful tool for weighted cheese pressing. For the next few days farmhouse cheddar will reside here before drying and waxing.
   Looking back, it may sound like cheese making is simple..but is it? Well, yes and no. Cheese making is a science and as science goes, sometimes it's tricky. Measuring and temperatures need to be precise..our hot and humid weather can make this quite a challenge! Nothing is more frustrating than aging a cheese for several months only to find it molded badly..the wax didn't adhere well enough.

   A few tips and lessons:
1. Measure; don't guess or estimate, measure the milk, the cultures, the rennet...all of it.
2. Use a thermometer. Mine has an alarm to let me know when we reach temp..I need it!
3. Don't walk away. Milk can scorch or boil over in the blink of an eye!
4. Use the right salt. Sea or celtic is great..but no ionized salt..the iodine discolors and causes rusty streaks.
5. The sink is a friend. When the kitchen is too hot and cooling is just not happening..a sink of cool water is the perfect place to set your pan of curds.
6. Diapers are dependable! Cloth diapers (not prefolded) are perfect for draining cheeses..reusable and easily washed.
7. Enjoy the process. Life is about learning and when it comes to cheese...it takes a bit of learning to get through it.

   I personally use fresh goat's milk, but cheese can be made from cow or even sheep milk with wonderful and tasty results. My advice is start simple and start small...grow with the project..ease into it.
   Tomorrow.. two favorite cheese recipes..join me!

Are ya a Goat Mama?

Ya know, I was havin' a thunk the other day, sitting in the lil' goatie pen watching them play. I came to realize that there's certain qualifications to bein' a Goat Mama, and I qualify in every way a person can. Here's a few thing's I've noticed:

You might be a Goat Mama ( or Papa ) if:

1. You can communicate with your goats by bleating.

2. When you're in their pen, bending over for some reason or other, they decide to put their hooves up on your behiney, leaving hoof prints, and nibble the ends of your braids; or, decide to hop all the way on your back, because they think it's cute.

3. Your babies are so spoiled they suck your thumb, instead of their own.

4. Whenever you sit down they immediately fight for room on your lab and start giving you goatie kisses on your nose. (SWAK!)

5. Your babies hear your voice and immediately start sqallerin' as if they're gonna die because they haven't seen you for the last fifteen minutes.

6. Whenever one of the lil'ins is playing with the Big Wether On Campus (BWOC), and one is left all alone, they'll cry till you come and make it better and give her loves too.

7.Whenever your babies call, you immediately go make sure everything's all right because you're overly attached to your lil babies.

Here's just a few things I've thought of, and if you realize these "Guidelines" apply to you too, guess what?

YOU'RE A GOAT MAMA TOO!!!!

~Goat Mama (aka..Jen)

Preserving the Harvest: Cajeta (caramel sauce)

When I think about preserving my harvest, one thing I often overlook is dairy. Our herd of meat and dairy goats are in production and milking is in full swing. The fridge is filling up putting the need for preserving heavy on our mind. For the next couple of days, we would like to share some of our methods and recipes for preserving our dairy harvest, starting with the sweetest and dreamiest ....

Jen and I found a tasty recipe last summer while gazing through our cheese making; a recipe for Cajeta- or Mexican caramelized sauce. Needing to use a few quarts of milk up, we opted to give this a try. Our entire family absolutely fell in love with this delicious treat using it to dip apples in, drizzle on ice cream and even in coffee. My husband licks it straight off the spoon- it is fabulous. Now..don't you want the recipe?

Cajeta (Mexican caramel sauce)

       yields approximately 3 pints

2 Tbsp cornstarch

1/4 tsp baking soda

3 quarts whole goat's milk

3 cups sugar (I used white, but I think brown would have been bolder)

Dissolve the cornstarch and baking soda in 1 cup of the milk and stir to dissolve any lumps. Pour this into a large (mine is a stock pot) heavy bottom sauce pan. Pour in the remaining milk and the sugar. Bring the mixture to a boil, stirring constantly. Yes, I mean constantly- milk scorches in nothing flat and is a mess to clean up if it foams over. We took turns stirring it nonstop. Cook until it is the consistency of Carmel sauce. Now, bear in mind, this takes about two hours of continual stirring. After about one hour the mixture takes on the appearance of evaporated milk and is slightly thicker. After one hour and fifteen minutes (give or take) the mixture looks like condensed milk..slightly darker and thicker. Around the two hour mark, the mixture is a syrup consistency, tan to light brown, and tastes like caramel. When tested - drizzling some on a cool plate- it gelled well and tasted amazing!

We then poured it through a fine strainer into clean jars, let it cool a bit, and enjoyed it.

As said earlier, it was a great dip for fruit and a tasty topping for ice cream...I'm sure we will find even more uses for this tasty treat- my oldest farm girl says it makes a great caramel mocha frappe..gotta love her.

Since the testing of this recipe last summer, we have researched and tested the use of a crock pot instead of the stove top- I'll do anything not to be tied to the stove- and with my teens starting to spend more time away from the nest, taking turns just isn't happening. 

Let me say- love the crock version. Same ingredients only you put it in a crock on high heat and leave it 10 hours. I stir it occasionally (but that's because I need to be needed by things), but no where does anyone say you have to. Same great taste and results. 

Another great test run we did was flavor add-ins: we tried vanilla, and a batch with cinnamon- both were even tastier:) For vanilla, add 1 vanilla bean, whole, at the start of the recipe- or 2 teaspoons vanilla after letting the sauce cool a bit. For cinnamon, add 2 whole sticks at the beginning of the cooking time or 2 teaspoons of powdered at the beginning.

   With summer already here, and plenty of teen/college students hanging out around the homestead, ice cream is in the freezer...movies are in the cabinet..and Cajeta is in the jar...ready for an afternoon or late night treat!

Announcing

June, Benny and Genesis

The blessed arrival of Benny and June.

Born April 10, 2012

at 2:00 PM

Mother and babies are enjoying getting to know each other

on this beautiful spring day.

Needless to say, we had an eventful afternoon!!
 

Of Stalls & Stuff

    Morning dawns on the little homestead as I slip into my overalls and 'barn flops' for an afternoon clean out. The October air stirred with humidity, riling up the nasty little mosquitoes who decide to plague me while I work.

   The little herd went out into the big field to graze; tasty greens made their little tummies bulge! Soft bleats were heard as they chatted about their afternoon forage; sassy little ladies- floppy ears and all.

  
   Little Lyla was on hand for some fussing. She is the smallest of them all and often the loudest girl in the group.

   With rake in hand my task began. As I worked in the dusty muck curious hens gathered nearby to check my progress. There clucks and cackles lead me to wonder- approval or not?

   A few roosters expressed their opinions from the corner of the stalls; their intense crowing rang long and strong over the whole property...goodness, what a holler!

   Doc watched intently, occasionally giving a pathetic whimper...he was begging for carrots and not the least concerned about clean up. What donkey cares about the state of a stall? They just want to snack.

  
     I thought I'd show you the absolute only thing I use a snow shovel for. Deep south winters rarely see snow of any kind, much less enough to shovel, so our snow shovel has a new job; pooper scooper. It works. On cold days, I channel my inner snow bunny and pretend..it works for me.

   Once the muck was mucked another little project started taking shape: the kid play-scape. Our fallen pine tree cannot be used in the fire place; the sap pops and cracks it's quite hazardous. Instead, we cut it into logs and piled and stacked it for a goat playground. It isn't quite finished, but they didn't complain- they loved it just the way it was!

   Tomorrow.....cleaning the coup? Maybe...after a day off..and a cool front...maybe.

Fiber Arts Monday....WIP Updates

   A soft soothing rain fell over the parched land yesterday lending me plenty of time for a slow afternoon of sewing. Little crumb centers and a table full of cut pieces busied my hands as the sky gently replenished the soil.

   Completed crumb blocks were tested against a variety of fabrics to determine a 'joining color'. I think the soft blue looks best to me, but, one a touch darker is still in the running.

   Some crumb 'centers' were put together..the little insides to a few more blocks. Since I had a mess of tiny material bits, I decided to spend a few hours really in focus on how to use some of them. Now these need some framework or strips to complete their design.

   My budding artist and I spent some time unsupervised in a craft supply store; I purchased the final pieces for the Dresden fans. With selections made, framework was cut for the fans pieced together last week. Various hues of warm cream and brown are set to be framed with soft 'distressed' green; little nine patches with dot the frame amongst fans with striking fall colors. I'm getting excited about this one.

                                        
   Farm gals each have their projects 'on the table'- or, the lap. This bubble gal is whipping up a knit cap..just for fun. She has a filet piece going as well, but...I didn't catch her on camera with that one; she's a quick one.

  
   So today amongst essays and algebra I will find my way back to the messy little sewing table to whip up some more crumbs and baste a few fans while the girls make their way to and from their college classes. Maybe a gentle rain will grace our homestead again? Such soothing sounds it makes.