This is our first ever blog post and as such I will reflect on the Farm, the land and our extended family to bring everyone up to speed. We are located in the Twisp River Valley in North Central Washington.
Remote and fertile, our farm land sits at the edge of some of the wildest country in the Northwest. We currently live and work on 120 or so acres of land. These lands are a mixture of pine forests, pastures and irrigated farm lands.
At present we grow 30 or so acres of alfalfa a few acres of grains, a couple acres of lavender and some small areas of vegetables.
We have over 50 goats, whose twice daily milking produces excellent and healthy certified organic cheese and yogurt.
We produce, on farm, most of the inputs and feed required for our own use. Barley, Wheat, Oats and Alfalfa are all raised organically for our own use as feed for our animals and ourselves. Manure from the dairy is used in our fields, helping produce our own garlic, herbs and tomatoes that go into our flavored fresh chevre. Excess whey from the goats is fed to our hogs, along with grain, producing healthy animals and succulent meat.
The 2010 farm season is in full swing. Another long winter has passed and the hard work on the farm begins.
Our seasonal extended family of farmers has gathered together building fences and prepping irrigation systems, fixing tractors and maintaining equipment.
Our water has returned to the fields and we are well underway with plowing and discing for new crops.
Milking and cheese making are underway in the dairy and our baby goats are being nursed with bottle and milk.
Whey from the dairy is now being saved for our hogs, which will be pastured on our least productive grass and alfalfa fields.
I have to run now... too much to do.
Check back soon, as I am going to try to post updates about the farm at least every week.
Have a great day.
Remote and fertile, our farm land sits at the edge of some of the wildest country in the Northwest. We currently live and work on 120 or so acres of land. These lands are a mixture of pine forests, pastures and irrigated farm lands.
At present we grow 30 or so acres of alfalfa a few acres of grains, a couple acres of lavender and some small areas of vegetables.
We have over 50 goats, whose twice daily milking produces excellent and healthy certified organic cheese and yogurt.
We produce, on farm, most of the inputs and feed required for our own use. Barley, Wheat, Oats and Alfalfa are all raised organically for our own use as feed for our animals and ourselves. Manure from the dairy is used in our fields, helping produce our own garlic, herbs and tomatoes that go into our flavored fresh chevre. Excess whey from the goats is fed to our hogs, along with grain, producing healthy animals and succulent meat.
The 2010 farm season is in full swing. Another long winter has passed and the hard work on the farm begins.
Our seasonal extended family of farmers has gathered together building fences and prepping irrigation systems, fixing tractors and maintaining equipment.
Our water has returned to the fields and we are well underway with plowing and discing for new crops.
Milking and cheese making are underway in the dairy and our baby goats are being nursed with bottle and milk.
Whey from the dairy is now being saved for our hogs, which will be pastured on our least productive grass and alfalfa fields.
I have to run now... too much to do.
Check back soon, as I am going to try to post updates about the farm at least every week.
Have a great day.
