Showing posts from July, 2010

Ram #788

More photos available in the above album. He is a twin, born 3-25, dam is SHF Clio AI, twin daughter of Beeston Loyalty out of my best ewe line. Sire is SHF Lockerbie AI, son of Barlaes Titus E+ out of a Gwestydd Jamie line ewe. $350.
His twin brother, #787 is also available. Pictures are also in this album. 2 other rams, #777 and #774 are there, as well.


This tree is on Rt 78 between Reinersville and Olive Green. I passed it on my way back from the vet's in McConnelsville, and had to stop and go back to get this photo. What a lovely, graceful tree!

Rabbit with Anchovies and Tomato

1 rabbit, cut into pieces
4 cloves garlic, minced
8 anchovy fillets (the kind packed in oil)
1/2 c dry white wine
4 ripe tomatoes, cut in half and seeded
2 tsp thyme, minced
1 tsp rosemary, minced
2 T bread crumbs
A small bunch of parsley, minced
Olive oil
Salt and pepper to taste
Preheat your oven to 360 F Flour rabbit pieces, and sauté them in 3 tablespoons of olive oil. Remove the rabbit once it has browned; stir the wine into the drippings and bring the mixture to a boil. Return the rabbit to the pan and simmer it for ten minutes. Crumble the anchovy fillets, combine them with half the minced garlic, stir, and continue simmering for 20 more minutes.Meanwhile, cut the tomatoes in half, seed them, place them in a greased baking dish, dust them with the minced thyme and rosemary, and sprinkle them with a few drops of olive oil, and bake them for 15 minutes. Combine the parsley with the remaining garlic, stir the bread crumbs into the mixture, and correct its seas…

Penn Progress

Penn did not cry at all last night. He was surrounded by his new friends, the BFL lambs.

Common Teasel

A European native, teasel was used by weavers to raise the nap on woolen fabric.

National Museum of the American Coverlet

The National Museum of the American Coverlet
in Bedford, PA. This is an early geometric coverlet and one of the many spinning wheels in the current exhibition. It took 8-9 spinners working full time to produce enough cotton, linen or wool yarn to keep the weaver occupied. Now I understand why there are so many old spinning wheels. They had many styles and unusually inventive wheels in the exhibit. Some were downright weird, as each spinning wheel maker tried to corner the market with his new, better, faster design.

Above is the signature panel of a rare coverlet made in Kansas several years after the heyday of the coverlet had passed. Most were made before the Civil War. The war dried up any source of fiber for spinning, and after the war ended, most weaving was done by machine. There are very few examples made west of Illinois. The museum knows of no examples from Missouri, although they are sure they are out there. Naturally, they'd love to acquire one.
Above is a rare coverlet ma…

The nameless waif from PA has a name

The little guy is named Penn. Last night, he cried a LOT! :^) I talked with him this morning, reminding him we are just up the hill in the house, and showing him where Tim and Buddy (Pyrs) are if he needs any help. And told him he needs to "cowboy up". We'll see if he does better tonight.
He let me pick him up tonight without having to corner him, and he does not scream anymore. He will come when called (sorta) and stays with us when we let him out of his pen to explore the barn area. He met a lamb tonight and licked its nose. Then it shoved him. Yelp! But he came right back and stood steady while others sniffed him.

This is Penn with his siblings before he came home with me. He is by far the cutest, don't you agree?

Some highlights from my long weekend in Bedford, PA

This is the view off the deck at the Shepherd's Chalet on the Monsour Sheep Farm just 5 miles north of Bedford exit off the PA turnpike. This photo is taken at 6AM. There is no sound but birds awakening, and the calls of mama's to their lambs. The farm is ringed by mountains, and is quite beautiful. The Monsour's have about 800 mostly North Country Cheviots, with 1000 lambs at side. What at sight to see that many sheep!

Below is one of the 14 covered bridges in Bedford county. We took the driving tour of 6 of them. This is the Colvin Bridge. This was a nice drive, and on such a hot afternoon, the perfect activity was to sit in an airconditioned car and look at the scenery and bridges.

Part of the bridge driving tour is the oh so silly and fun attraction, Gravity Hill. There is a lot of good natured hype in brochures about this great mystery of the universe. Once you get there, following the spraypainted "GH" signs along a tiny country road, you stop a…

Saturday evening dinner at Shepherd's Chalet

Anne, Diane, Kathy and I enjoyed our meal at the Shepherd's Chalet on Monsour Sheep Farm in Bedford PA this weekend. Anne, Kathy and I met in Bedford to have a BFL pal's weekend, and visit Diane's fiber shop, Firesong, in Bedford.
I cooked the first evening, and we talked Diane into staying for dinner. Here is a shot of the Thai Lamb Salad recipe from May 14th. Except for setting it on fire, it turned out to be a quick, easy, and quite delicious meal!

New Employee

This Anatolian Shepherd puppy came from Monsour Sheep Farm in Bedford, PA. He is ten weeks old. I brought him home today to meet the boss.

Our New House Roof

Last winter we got some wind damage to the shingle roof on the front of the house. The back of the house still had its original slate roof with the date, 1884. The slate was badly deteriorating after almost 130 years, so we decided to replace the entire roof, including both porches.
The roofers finished last week. I love it! Its a green metal, and I think the house has been waiting all its life for this roof.


1# ground lamb
2 cloves garlic, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 T soy sauce
2 tsp Thai red curry paste
1 egg, lightly beaten
1 c fresh bread crumbs
Peanut Dipping Sauce
1 c coconut milk
1 T lightly packed light brown sugar
1 T Thai red curry paste
1 T soy sauce
1/2 c crunchy peanut butter
Prepare the meatballs by blending together all ingredients. Preheat oven to 450°F
Form level tablespoonfuls of the meat mixture into 1¼-inch meatballs and arrange on prepared baking sheet, at least 1/2 inch apart. Bake in upper third of preheated oven for 8 to 10 minutes, or until golden and no longer pink inside. Meanwhile, prepare the sauce: In a small saucepan, combine coconut milk, sugar, curry paste and soy sauce. Bring to a gentle boil over medium heat for 3 minutes, stirring occasionally. Add peanut butter and cook, stirring, until peanut butter is well blended. Place meatballs on a serving platter and serve warm with sauce.
We lost Bob yesterday morning. He was eleven, so getting pretty old for a Great Pyrenees. Chuck said he just seemed a little off the night before - nothing major, but just a little different. We heard him barking about 11 PM, so he was still out guarding then. I saw him lying up on the high spot overlooking the flock in the morning as I left the farm for work. Chuck said he had died with his head up, looking out over the pasture. I'm glad; we knew we were going to have to keep him in this winter, and he'd have hated that. He died on the job, on his own terms, and I'm glad of it.
Rest in Peace Boo-Boo Bear.

Grilled Lamb Pasta Salad with Fresh Tomato, Lemon and Dill Dressing Recipe

3/4 c fresh lemon juice
1/4 c olive oil
6 cloves garlic, finely chopped
1-1/2 tsp salt
1-1/2 tsp pepper
3 T chopped fresh dill, divided
1 pound lamb steak
1/2 pound rotini pasta
1-1/2 pounds Roma tomatoes, cut into 1/2 inch pieces
8 oz feta cheese, cut into 1/4 inch pieces
3/4 c sliced black olives, drained
1/4 c finely chopped red onion
To make dressing, in small bowl whisk together lemon juice, oil, garlic, salt and pepper. Place lamb in sealable plastic bag and add 1/4 cup dressing and 1 tablespoon dill. Refrigerate and marinate for 1 hour or overnight.Cook pasta according to package directions. Drain and while still warm toss with 1/2 cup dressing and 1 tablespoon dill; set aside. Combine tomatoes, cheese, olives, onion and remaining dressing and dill. Allow flavors to blend for 1 hour. Toss pasta and tomatoes; set aside.Remove lamb from marinade and discard marinade. Grill over medium-hot coals about 2-3 minutes per side or until desired degree of doneness. Remove lamb…

Alanthus - scurge of the earth

As an invasive species, Alanthus, or "Tree of Heaven" has naturalized in this part of Ohio from imported landscape specimens. The state and federal government are spending large amounts of money in an attempt to remove it from private and public lands. I think that horse has left the barn..... It is fast growing, forming large colonies and producing lots of seeds. When cut, it sends up many suckers from the roots. Probably the smart thing to do would be to find a use for it - like maybe biomass.

Evening haze on Cobb Ridge

The same view of Belle Valley from Cobb Ridge, only in the evening on my way home from work. Now you can see the ridge on the opposite side of the valley.

Fog on Cobb Ridge

Looking toward Belle Valley, which is lost in the mist.
Fog layer in valley toward Ragan's Chapel.

Ohio Sheep Day 2010

I went to Ohio Sheep Day in Powell yesterday. I took a display for the Bluefaced Leicester Union that promoted the BFL ram for use in a commercial crossbreeding program. The ASI Regional Genetics Conference was being held at the same time, so it seemed the ideal time to have a display there. The day's program centered on using genetics to improve your flock. Dr David Thomas, Dr Kreg Leymaster, and Dr David Notter were the speakers - representing the top sheep geneticists in the country. I really enjoyed the program, and talking with people who were interested in learning more about the BFL.

After the storm


The hay is safely stored

Got it all moved out of the field and tarped before the rain Friday morning. There are 25 round bales, all tucked in for the winter. We'll do one more field whenever the neighbor gets around to mowing it, so there will be a few more bales to move before we are finished for the year.

Empanadillas Filled With Rabbit And Olives

1 Rabbit, cut up
3 T olive oil
1/4 c fresh fennel, sliced
2 T minced Garlic
1 c sliced onion
2 T tomato paste
1/2 c dry white wine
1/2 c chicken stock
1 c tomatoes; diced
9 oz green olives, pitted and sliced
3 T fresh parsley, chopped
1 c flour
1 1/2 tsp flour
1/2 T sugar
1/2 tsp salt
2 T thyme, dried
2 T butter
1/2 c milk
1 Egg, beaten with 1 tsp water
Directions:Brown rabbit in heated olive oil. Add the garlic, sweet onions, and fennel. Saute until onions are translucent. Add the wine and tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives. Simmer in a 350 degree over for 1 1/2 hours. Add more stock to the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks and add fresh parsley. Season with salt and pepper. Keep chilled.
For Dough: In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and milk into the dough. Form into a…

In the Hayfield

When in the Course of human events it becomes necessary for one people to dissolve the political bands which have connected them with another and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature's God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation. We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness. — That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, — That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to…

Grilled leg of lamb for Independence Day celebration!

1 3-4# boneless leg of lamb
½ C olive oil
3T basil and garlic pesto
Salt & pepper

Make sure the leg is no more than 2 inches thick at its thickest point. If too thick, flatten it by pounding it with the flat side of a meat mallet.
Prepare a marinade of the olive oil and pesto and completely cover the leg of lamb with it.
Wrap the leg with plastic wrap and marinated for 24 hours, covered and refrigerated.
When ready to prepare, remove the wrap, discard the marinade, and season the leg very generously on both sides with salt and pepper.
Let it sit at room temperature for 10 to 15 minutes while you prepare the grill.
Set the grill to high heat, but be prepared to lower it to medium. For charcoal cookers, prepare a hot bed of coals in the center, but leave enough space so that you can spread them around later to lower the heat.
Place the leg in the center of the hot grill. Cook 3 to 4 minutes per side, turning once, until both sides are well-browned.
Lower the heat to medium, close the cover of …