Showing posts from July, 2012

Weaning Lambs

Here are some of the lambs that were weaned yesterday.  They are old enough that its not been very loud.  I think the mama's are pretty glad to be rid of them.  Lots of BIG ewe lambs.
Here is Fairlie, mugging for the camera.  She is my only natural colored lamb this year.

Greek Lamb Stuffed Eggplant

3 medium eggplants, split lengthwise 4 T olive oil 1 pound ground lamb 1 1/2 cups chopped onion 1/2 cup chopped green bell peppers 2 T minced garlic 1 tsp salt 1/2 tsp Essence, recipe follows 1/2 tsp ground black pepper 3 medium Roma plum tomatoes, seeded and chopped 1/4 cup minced fresh parsley leaves 2 T minced fresh oregano 1 cup bread crumbs 1 cup crumbled Feta
Preheat the oven to 350 degrees F. Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp. Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool. In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with…

Conservation Daycamp


My natural colored BFL ewe lamb


Dyeing Locks


Our "new" roof


More rain!

No pictures this time, but we had a 4" downpour yesterday afternoon, causing yet another flash flood and flooding the barn and rabbitry.  I'm thinking of attending the next county commissioners meeting armed with a pitchfork and a torch.  If they don't fix that culvert soon, we are going to have words!  There is a HUGE hole at the edge of the road you could park a VW in.  Hope no one is hurt when the road finally collapses. 

I feel rather guilty - here we are, having 10.5 inches of rain in the past 10 days, while most the rest of the country is crying for it!  Honestly, if I could bottle it up and share, I surely would.

Baha Rabbit Tacos

Vegetable oil, for frying ¼ red cabbage, thinly sliced (about 1 1/2 cups) ½ cup fresh cilantro, roughly chopped Juice of 1 lime, plus wedges for serving 2 T honey   ½ cup mayonnaise Kosher salt 12 corn tortillas ¾ cup all-purpose flour ½ tsp chili powder Freshly ground pepper 1# rabbit, cut into 2” pieces 1 Hass avocado ½ cup fresh salsa
Toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm. Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the rabbit in the flour mixture, then fry in batches until golden and just cooked through, 4-5  minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt. Halve, pit and slice the avocado. Fill the tortillas with the rabbit, avocado, slaw and salsa. Serve with lime wedges.


Can you believe it?  I've had 947 posts, and 32,000 page views since I started this blog the first of January 2009.

What I've been up to lately

Thre are LOTS of bunnies around this year.  They must be nearing the top of their cycle.  This one is right outside the kitchen window, munching on white clover.
What I've been doing lately in my spare time evenings and weekends.  This is my skirting routine; BFL fleece in center, basket on left for clean, skirted wool, basket on right for wool with VM or too much dirt/manure in it, and I sort out the really pretty individual locks to dye and sell.  Plus my bottle of Crystal Lite.  :^)     

I have 2 BIG boxes of fleece sorted and ready to mail to Stonehedge for them to spin into yarn, and several pounds of locks to wash and dye.  9 more fleeces to go, which will be used for 2 different rovings.  One I may dye orange and blend with hot pink alpaca and some yellow(dyed) angora.  The other, I'm thinking of dyeing "Teddy Bear" brown, and blending with some angora dyed in orange/yellow/olive.
But something else may pop into my head as I sit and skirt.

Lamb stuffed Zucchini

4 medium zucchini 4 T extra virgin olive oil 1 medium Spanish onion, finely chopped 4 cloves garlic, thinly sliced 1 pound ground lamb 2 eggs 1 bunch fresh mint leaves, picked but left whole 1 cup of your favorite spaghetti sauce 1/2 cup fresh bread crumbs Preheat oven to 450 degrees F. Trim the zucchini and cut in half lengthwise. Using a spoon or melon baller, remove the flesh making a canal down the center of each zucchini half, leaving 1/4-inch all around and the ends closed. Roughly chop the excess zucchini flesh and set aside. In a 10 to 12-inch saute pan, heat the olive oil until just smoking. Add the onion and garlic and cook over medium-high heat until softened, about 6 to 7 minutes. Add the zucchini pieces and ground lamb and cook until the lamb is cooked through, about 10 minutes.  Place in a large mixing bowl & add the eggs, half of the mint leaves and the tomato sauce and mix well. Season both the mixture and the zucchini boats with salt and pepper. Stuff the lamb m…

Last Man Standing

Until last Friday evening, we had a grove of three big trees in the pasture above the house.  The sheep loved to lie in their shade on hot summer afternoons.   Now just one walnut remains; the other two falling victim to the derecho winds.  I'll miss looking out and seeing them each morning as I leave the house for work.
 This big walnut stood beside the road at the fence where the hayfield intersected one of our main spring lambing pastures.  Although it did not provide much shade to the pasture, it was a beautiful landmark for the farm.  Now its gone, a pile of brush and firewood to keep us warm this winter.
You can see why it came down in the wind, as it was completely hollow from the base quite a way into the larger branches.  After seeing this, its hard to imagine its looked as healthy and stayed upright as long as it has. 
There were other large trees that came down in the storm.  Chuck spend most of an afternoon driving the tractor along the lanes through the wooded ravi…

Along the roadside

I just love these tough little flowers.  Our entire road is lined with chicory right now.  Even the drought conditions and 107 temperature today could not dull their cheery color.   And the contrast between the bright yellow birdsfoot trefoil (also drought tolerant) and the cornflower blue is so striking.

Rabbit and Summer Squash Skillet Meal

1 Tbsp. butter 1# rabbit meat, cut into strips 1tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided 2 zucchini, cut lengthwise in half, then sliced 2 yellow squash, cut lengthwise in half, then sliced 2 cups cooked orzo pasta 2 Tbsp. thinly sliced fresh basil
Melt butter in large skillet on medium heat. Add rabbit strips, cook 4 to 5 min. on each side or until done. Transfer to plate; cover to keep warm. Place 1/4 cup cooking crème in small microwaveable bowl; set aside. Add vegetables to skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in remaining cooking crème; cook and stir 2 min. Add orzo; cook and stir 2 min. or until heated through. Spoon orzo mixture onto 4 plates; top with rabbit strips. Microwave reserved cooking crème on HIGH 15 to 20 sec. or until heated through. Spoon over rabbit, top with basil.


Our electricity came back on about 5PM last night.  We quickly did 3 loads of laundry, which was my biggest concern from the power outage.  Trying to cool the house down now in the face of this extreme heat is an exercise in futility, but at least we have ceiling fans now to move air in the house. 

Still no power at work, so I'm home, skirting BFL fleeces.  :^)

Storm aftermath

Our new water supply.
Gallon jugs filled at the barn (from a spring) and buckets filled at the stock tank in the middle of the pasture.  Jugs are for "bathing" and washing dishes, etc.  Buckets are for flushing the toilet.  Drinking water comes from the store right now. 
My new best friend. 
For some reason, after the power came back on Saturday and Sunday, on Monday afternoon, it went on and off for a while, and then off for good at 5PM.   So back out came the generator, and its running the refrigerator (a new one, since the old one died Sunday) and the freezer.  Once in a while, we unplug the freezer once it shuts down, and get to watch a movie or get online.  Until this AM, we'd only had intermittant internet access, but so far today, its up.   There is NO word on when the power may come back on - just rumours running around the neighborhood in the little "town" down the road. 
We also don't have power at my office in Cambridge, so can't even go…