Saturday, 9 January 2016

Saturday - First things first.

Saturday morning is no different to any other morning on the farm.  First jobs for the day are letting the poultry out of their over night sheds and feeding them all. Water containers are checked and filled up too.  In the mornings they get bread with yogurt which they gobble up happily before going out to free range in the paddocks. The geese wander further afield and can be seen down in the creek line and up in the far paddocks during the day, but always return in the late afternoon to the security of their yard.
Next on the list is feeding the pigs, which are only weeks away from processing, as they have suddenly become huge!

Then I make my way over to the cow yards and dairy. Daisy is brought in and attached to the milking machine cups while she eats her breakfast.  I put a feed mix out for Lavender to eat in the small yard while the two calves, who know their routine so well, walk through the little gate and into their day time yard where they get a small feed mix of chaff, bran, dolomite and molasses.
They are being separated away from Lavender during the day times now and have the run of another paddock adjoining their day time yard.  We need to know that Rosie (foster calf) is getting her fair share of Lavender's milk; when they are all together all day, Blossom (Lavender's real calf) tends to suckle frequently, leaving little milk for Rosie.
In the evening when we are milking Daisy, Lavender gets another feed in her feed bin while the two calves are released to be with her again until the next morning. Both calves get a more equal share of her milk by controlling them like this.

A batch of soft quark cheese needs to be drained all day and night before I can make a cheesecake tomorrow. Slow food... To make a cheesecake on Sunday it must be thought of on Friday evening to get the cheese on the way.

A batch of plum jam goes onto the gas ring to simmer for hours today. The heat and the smells go up the chimney instead of lingering in the house. 
The days are still hot, 34 degrees C here today, and that seems quite cool in comparison to our temperatures of late.

Brian is doing some maintenance on the bee hives. Pressure cleaning and tightening loose screws before spray painting will keep these old hives going strong for another few years.

I'm making a few bottles of Fruit Fizz drink from rhubarb and plums which is a summer time favorite of ours as we never drink sodas or purchased soft drinks. Naturally fermented and containing pro-biotics it's difficult not to feel a little bit guilty while drinking it, but it is absolutely purely wholesome.... and delicious!
I'll give you the recipe for it in my next blog. Right now the jam is ready for putting into jars, the sourdough has risen and needs making into dough, an evening meal needs to be prepared, the vegetable gardens need watering,  the cow needs milking and the cream separated from the milk, the pigs need to be fed, and then a relaxing glass of wine to be enjoyed with this Blue Roquefort cheese I unwrapped yesterday.
Made in October and aged in the cheese ripening boxes for two weeks before wrapping and storing in the bottom of the fridge. Will definitely be making more of this.

I hope your Saturday has been one full of pleasures, achievements and maybe even a bit of relaxation.
Thanks for visiting. :) 


  1. A farmers work is never done! There is always something to fix or feed,eh?
    I have never attempted cheesemaking - purely for the fact that it is my one weakness and I much prefer it to chocolate. If I made it, I'd just have to eat it! My hubby would go nuts over the Roquefort you made, he loves his blue as much as I hate it! Lol!
    It would be nice to get a good shower of rain, its very dry down here in the South East (but not as dry as you). We had thundery clouds today which gave us a sprinkle but nothing really to wet the garden and lawns. Fortunately, our rain water tanks are still half full (makes a difference now our kids don't live at home).
    Looking forward to pics of your sourdough triumphs!

    Cheers - Joolz xx

    1. Had a chuckle about your rainwater lasting a bit longer now. :)

  2. There are no 'weekends' as such in farming are there, it's just 24/7 of the same, which I guess is why we are all so good at condensing the jobs when we have to, planning ahead and re-organising when we want 'time off' for special things.

    Sometimes the planning for a 'break' of any description, the hard work beforehand and the catching up afterwards makes it seem hardly worthwhile, but a few days away, while you are away, are worth it. If for nothing else than to make you realise you want to be back at home in the midst of things.

    Your cheese looks fantastic, it's something I really must get round to making for myself.

  3. So right Sue. Occasionally it feels a little overwhelming, but generally speaking I wouldn't have it any other way. The planning to get away just for a few days can often begin twelve months in advance! You said it so well, we need to get away for a break if only to love returning home. It is then that we realize we are in the right place.

  4. Those of us who live in the urban jungle really admire and hanker after your lifestyle. You really have a wonderful collection of animals and it must be a pleasure producing a lot of your own food from your smallholding. I'm inspired to give up the big smoke and move out to the country to follow in your footsteps.

    Bert Aguilar @ Rainfill Tanks and Curved Roofing Supplies

    1. Do it Bert, just do it. You will work your legs off most days, but you will be fitter and healthier than you could ever imagine. I'm so grateful each and every day to walk out and be greeted by these wonderful creatures. :)


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