eIt has been a cold and nail biting week hoping our cow "Baby" would make it through the dangerous sub zero temperatures and blowing winds before freshening. Our prayers were answered and today, as a warm and rising sun broke into a clear calm sky, Baby gave birth to a beautiful and healthy baby bull! Baby has a way of 'cloning' herself and "Merphy" is no exception. Baby is a beautiful feminine faced grey cow. Her coloring comes from her father, a full blood Murray Grey. When bred to our Wagyu bull, Crab, she seems to pass on that unique Murray Grey coloring.
Nothing quite compares to an afternoon spent in the sugarbush on a bright blue January day. A thaw is in the forecast and lines need to be checked and pulled up out of the snow.
There is a spot in our sugarwoods not far from the house where you can bet the mainline will be buried this time of year. It lies just over a little knoll where the wind plays tricks with the surface of things. As usual the line has disappeared under about a foot of snow.
I walk along where the edge of the line should be hoping to hear the tell-tale 'click' of my snowshoe hitting the side of the pipe. I stop every few feet to jump in place, plunge my arm down into the snow and loosen the line. Luckily everything is tight and as I break a layer of snow the pipe 'pulls' itself out.
Among the brilliance and beauty of the crystalline trees, I cant help but feel a bit of guilt as I pounce through this thick covering of snow. As satisfying as it is to see the long black tubing emerge, I am breaking through the subnivien zone to do it.
The fierce cold and winds have formed a thick, far-reaching crust under the load of softer more recent fluff. Under this crust lies a different world dominated by the lesser prey animals of the forest. In ideal conditions they can thrive here. Mice, voles, shrews and even snowshoe hare use this vital shelter. Under the crust they are safe from biting winds, harsh conditions, and predation. Some form well used tunnels and travel in relative safety from food cache to food cache. Partridge to, can literally fly into this world below our feet, and routinely explode out of it in front of many an unsuspecting winter hiker.
Every time I break through this layer a fissure in the soft snow outlines the damage I've done. I take heart knowing there is plenty of coverage for these little animals this season, and that most of our line is up and doesn't need to be trampled over.
Mostly I stick to my path through the snow and thoroughly enjoy this chore. Here and there funny little ice shapes catch my eye as the warm sun melts them in interesting ways. By the time I head back to the house I feel satisfyingly sore in the legs, and all around joyful for the splendor of the day, and the smile that stays with me whenever a new baby comes to the farm.
WED. AUG. 16TH- Maple Syrup Tasting!
FRI. AUG. 18TH- Sample our American Style Kobe, and our Hereford beef burgers!
Thanks to everyone who joined us at our open house. What a good time! We've had a successful sugaring season. Visit the farmstand or call us with your syrup order.
We are now anxiously awaiting the first calves of the season.
1:00-4:00 SAT APRIL 8TH RAIN OR SHINE....Bring your Mudboots!
Homemade waffles, lots of syrup for tasting, bring your jug and have it filled or purchase some bottled at the source.
This is awesome for baked chicken, fish and veggies. Although you can use it as a traditional marinade, its just as good to use in a slow cooker or roasting pan and forget about the actual 'marinating' part.
1 cup maple syrup
1 cup apple cider vinegar (or 3/4 cup depending on your taste)
1/4 stick butter
Warm up all ing. in saucepan together, just enough to melt butter.
Try our roasts for a chill or busy day. Located in the bottom drowr the 'PORK' freezer OR grab one of the last Wagyu roasts out of the chest freezer!
Place the roast in your crockpot, turn to high, (all crock pots are different) add potatoes, onions, carrots or any other root veggies you have handy. We also add any wilted greens we have not used such as kale, celery, parsley etc. Add water or stock as desired. Put the top on and have a meal ready by dinner time.
- 1 package TFF ground beef
- 1 box taco shells
-1 tbs. fiesta seasoning (or your favorite Mexican spices)
-1 can black beans
-shredded cabbage (or lettuce)
- shredded cheese and or sour cream
We have this when we look in the fridge and realize we are low on just about everything. You can substitute taco shells with corn chips, or tortillas.
-Brown ground beef in a frying pan while shells are warming in oven.
-When beef is browned, add drained beans, seasoning, and a touch of salsa.
-Heat for about 5 min. and spoon into heated shells. Top with salsa, cabbage, cheese and sour cream.
QUICK AND EASY!
Come see how we can help you get ready for the big feast!
If you are traveling, bring them a taste of Vermont with a gift of maple syrup, some honey, or a wreath to grace their holiday door.
If you are hosting, take a look at Sally Cabell's quilted place settings. They are tastefully bright, and made especially to complement the season. Be sure you have plenty of maple sugar to glaze those carrots and sweet potatoes, and grab a package of sausage for that stuffing!