Goats are a handful

The past week has been full of goat "fun". First, Matilda, our unbred doe gave birth! I promised to post pictures and write up the whole story early but of course got busy with all sorts of other things. The short version - the breeder still swears that there is no way Matilda could have been bred at her place...but the little baby looks just like his daddy so we know somehow the deed was done!

That little buck was disbudded this weekend - a chore that is not pleasant, even if you aren't the one doing it. Our disbudder also taught me how to 'band' the older boy goats - the bloodless way of castration. It was easy enough and I was able to do it after being shown. But then the boy goats truly acted like they were dying. It was hard to watch. Another part of owning livestock though.

And finally, our much beloved Savannah (Nanna Goat) is sick. We still aren't sure what's wrong with her but she stopped eating on Saturday and spiked a 107 degree fever (normal for goats can be as high as 103.5). We've given her all the supportive care we can over the weekend until we could send samples to the lab and consult with a vet. She seems to be doing better but isn't out of the woods yet. It was a rough weekend.

Shelli peaking out of the barn wondering what kind of angst to give us next.


But farming goes on. Weeds in the garden don't take the day off when we spend that time working with the goats! Our second batch of squash is looking like it will make it. We've had a few casualties from the squash bugs but many of the plants are strong and vigorous. The cucumbers and melons (also tasty to squash bugs) seem to be holding their own too! So it looks like we may be winning!

Here's what's likely to be in your box this week:

Herb of the week: Sage

All baskets:

Detroit Dark Red Beets: I expect all our subscribers to have strong healthy blood after all these vitamin packed beets.

Cucumbers: The heat can make cucumber skins bitter. Peeling easily remedies this problem,

Tomatoes: The big ol' suckers are Brandywine heirloom tomatoes. These are delicate fruits and bruise easily. Any bruises can just be cut out - the rest of the flesh is fine. The tomatoes are on the top of your basket - be sure to rescue them quickly so they don't get crushed!

Italian Parsley: The parsley is getting strong in the heat - you might need to use less than usual to get the same flavor.

Poblanos: Most poblanos are pleasantly mild...but beware that an occasional pepper can really kick you in the pants. It's completely random and you never know what you are going to get!

Half baskets:

Ichiban Eggplant: Want to try a new eggplant dish? Give Baba ghanoush a try!

Full baskets:

Potato Medley: Yes, those are blue potatoes!


Fresh Garlic: Sand Holler Farm, helping keep vampires at bay since 2008.


Scarlet Nantes Carrots: An heirloom variety rich with typical carroty flavor.

Greek Cucumber Salad

1 1/2 lbs cucumbers
1 tbsp salt
2 tbsp red wine vinegar
4 tbsp olive oil
1 garlic clove, crushed
2 tsp minced oregano
1 tbsp minced mint
2 oz feta

Peel cucumbers. Cut in half along the length and remove seeds if they are large. Slice into quarter inch half moons, put in a colander and sprinkle with salt. Drain for 1-3 hours. For an even crisper salad, weight the draining cucumbers with either a ziplock full of water or a plate and a large glass of water during draining.

Whisk together the dressing ingredients (without the cheese) and toss with the drained cucumbers. Sprinkle with feta and enjoy!