Mike read the most tell-tale sign of when a goat is due to kid is when the tendons on either side of the tail disappear. Scarlet was huge and looking so uncomfortable so we were checking her tendons daily. Really simple check just put your thumb on one side of her spine at just above the start of her tail and your first finger on the other side, there they are. In the last few days I could feel the tendons feeling thinner and more string-like until Sunday; they were gone. Mike checked. I checked. They were gone.
It took more days than I had hoped but all of the grain to be planted for the season is in the ground. You see when you plant by hand it takes a few extra hours. When you add children to the task those extra hours get spread out over extra days. Little by little we got it done though.
The original wheat field was planted first. I used a small handheld broadcaster. Mike followed me with a fifty pound bag of seed, refilling my seeder every pass, all the while asking “Are you walking in a straight line? It doesn’t look like it.” (sigh) Once I had it all seeded he used took the drag, the four-wheeler and one kid riding at a time they smoothed the whole thing.
Every spring our flowering crab trees come alive. The sweet smelling blooms hang heavy with bees. You can hear them busily working from the other end of the barn. This year we are hosting our first hive. I can’t tell you how excited we are. I’ve been doing a lot of reading and decided to use essential oils in our hive instead of the recommended medication and chemical treatments. As I understand it, beekeeping is all trial and error so using the oils is where I’m starting.
It seems like a long time ago I was anxiously waiting for fresh duck eggs for pastries and desserts. After that and before the fox I was able to gather eggs for the kitchen and some for hatching. I wasn’t sure if there would be a noticeable difference when using duck eggs verses chicken eggs. There is. I can see why some pastry chefs search out duck eggs. They add a subtle richness that isn’t there with chicken eggs.
I tried the eggs in different breads, challah and brioche both lent themselves quite nicely to the change. The recipe that exposed the richness of the change in egg was my Vanilla Honey Crème Brulee.