Posts Tagged ‘lamb’

 

 

There are few words to describe the drought we have been experiencing. It’s been like a twilight zone. This last rain system, we fortunately received over 8 inches of rain at Heart Arrow Ranch, but we need much more to have irrigated pasture this summer. It’s hard preparing ourselves to possibly sell off half of our animals, as we’ve been working hard to grow our business. So, we continue to pray for more rain! Despite all the uphill challenges, we are taking one day at a time with our work. Today we herded the sheep into the vineyard, and it was a joy to see them enjoy running around, let out of the lambing barn and heading for some green grass.sheep herding 1 sheep herding 2 sheep herding 3 sheep herding 4 sheep herding 5 sheep herding 6 sheep herding 7

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Lambing season started off a bit later than usual, and now that it is here, we are in full swing. We are setting up jugs (lambing pens) in the barn, which discourages mismothering. With all the newborn cries and probably hormones flying, ewes can nurse and bond in peace and order. This is an exciting time of the year.

Watch these twins take their first steps.

lamb resting 2 lamb resting 1 view of lamb nursery big lamb nursing colored ewe and lamb in jug ewe and lamb in jug smiling black lamb twin lambs dec 13

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Modern Shepherding

Our flock of sheep have been back at Heart Arrow Ranch for about a week now. Last night, we finished inventory of the flock and counted a total of 148 sheep, not including all the newborns.

Last week, we started hauling the sheep from Potter Valley, primarily because the livestock guardian dogs were being bad and wandering along public roads. We had just moved a couple ewes with newborn lambs, too. Out in the open pastures, newborns are more likely to be literally pecked off by ravens. We only have a 16′ livestock trailer right now, so it took us 6 trips to move everyone. We are not like the traditional shepherds who herd sheep miles and miles for the annual migration. If you are looking for a beautiful documentary film to watch while cozied up on your couch this winter, we recommend Sweetgrass. It follows the herding of sheep through Montana’s Absaroka-Beartooth mountains. Check out the trailer:

When we move our sheep, sometimes they get a comfy ride 🙂

lamb in truck

It’s wonderful to have the sheep back at Heart Arrow. Now we pray that it rains so the hills will green up. Friday’s snow gave us some moisture, but we’re going to need more to make sure the grass keeps growing, especially during these very short days.

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Cordero Lechal

Cordero Lechal

Feast like you’re in Spain or Italy with one of our milk-fed lambs! “Cordero lechal” is the best, most tender lamb. Order one (or more) today to have it in time for Easter!
(707) 272-5477 MendocinoOrganics@gmail.com

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Summer Lamb

Summer Solstice is here! How about celebrating the warm weather with some lamb? Our autumn-born lambs are available for purchase now –

Halves & Wholes

cut-and-wrapped

$8.00/lb

a half is about 25 lb, but actual weights will vary

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Sheep are Here

Did you hear? Our sheep are back at Heart Arrow Ranch! They had a lovely summer pasturing in Potter Valley, but were ready to spend the winter back in the rangeland and give birth to their lambs at home. The home ranch feels a little more complete when the sheep are here. The guardian dogs are also very happy to roam the hills with the sheep.

As of Saturday, we have two dozen new lambs. Lambing season is always fun. We love watching the ewes fawn over their babies, and we’re always amazed with how hardy the newborns are in the early morning frost. The sunny days have been a great help!

Adam checking on newborn twin lambs.

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Farming is like dancing – there are slow dances and fast jigs and every pace in between. We’re at another hurried hustle this time of year. Summer crops like tomatoes, eggplant, and cucumbers are giving bloated harvests that call for routine attention.

Making tomato sauce with black plum tomatoes.

Yet under the guise of bounty, nature is slowly inching toward the quieter time of the year – fall and eventually winter – when crops slow down and the land lays still. So we are simultaneously prepping the ground and planting cool weather crops (those biennials like broccoli, lettuce and carrots) and preserving summer’s warm wealth in curing, pickling, making sauce and making sauerkraut.

Romanze potatoes that supplemented Live Power Community Farm CSA shares a few weeks ago.

With the higher food output this year, we’re also striving to consistently provide for markets we haven’t worked with regularly in the past, like Ukiah Natural Foods Co-op and Ukiah Brewing Company and Restaurant. We’re also finding that the markets and nearby restaurants can’t absorb all that we are producing, and CSAs are not in high demand here, so much of our food is shipping to the Bay Area. Hopefully, we are serving our community not just with our food but by bringing outside revenue in during these challenging economic times.

The pick-up truck loaded with an evening harvest of Riverside onions and Russian Banana fingerling potatoes.

As busy as we have been expanding farm production this year, we haven’t had much time to write about the process here. But, we’ve been striving to document with photos the daily work we do to grow as much nutritious, flavorful food as possible. Part of the process has been spending money. As they say, you have to spend money to make money. This season alone, we’ve acquired many tools to help us grow more food so it’s more affordable to buy and so that we don’t strain our bodies:

  • three-bottom plow
  • flail mower
  • Farmall 100 cultivating tractor
  • toolbar & flex planters
  • 5.5 HP water pump
  • hog panels
  • poultry netting
  • 30′ x 70′ high tunnel
  • sunblocker shade structure

One of the flex planters on a toolbar we purchased in the Delta.

The shopping list goes on, and that’s only major capital investments. Fortunately, we don’t always have to buy things outright. Other farmers are lending us equipment or letting us make payments. A community of growers is so essential particularly when when you start out with nothing.

Berkshire pigs enjoying cucumbers

We’re also raising another round of pigs that will be ready in time for the holidays. Not only is pork really tasty, but our pigs will happily eat vegetable culls or whatever does not sell at the farmers market. Heritage Berkshire pork is delicious, so we’re definitely raising those pigs again!

The sheep grazing on irrigate pasture in Potter Valley.

We also bought a few more ewes and lambs to increase our sheep flock. Hopefully by the end of this season, we’ll have about 100 ewes. Our new Shropshire ram, Macho, should be getting familiar with the ladies now…

So, we continue to refine our farming system – doing trials of different crops to see what we can grow well, trying new feed rations and growing better hay and pasture for cost-effective yet delicious meat, fine-tuning all the mechanical processes, and improving relationships with all our customers. We’re very excited to be growing a lot more food this year. It’s a challenge, but the hard work is rewarding when we are able to partner with nature and people to nourish ourselves and our community.

About 1/3 of the onions

The durum wheat should be harvested soon.

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