All good news today my friends! Decided that one of the ewes, the little white ewe, I commonly refer to as "wild Child", needed her coat changed. Boy did she. once I cought her, with my GOOD ARM,(left one was dislocated saturday) I pulled off her old one. Boy it was getting small. well I thought because she was growing.. well growing she is.. Under all that coat and 6" of sparkling fleece is a beer barrel bellie! HUMM I think.. I had better check and see if she is bagging up.. VIOLA! we have a tiny little udder starting! yea.. and with at LEAST 4 weeks left to go.. hummm she could EASILY have trips in there! oh happy happy Joy Joy.. I didnt think she took! yea..
so checked the others. Winnifred, on her second lambing is also starting to bag up. she is HUGE.. again possibly trips. she is out of a litter of 6 so god only knows what is brewing in there. May, winnifreds ewe from last year that we kept, doesnt appear to be bagging much yet. teats getting a bit pinker, so Im pretty sure she is bred, I think is due later than the others and may only be carrying a single, MAYBE with luck twins. lastly.. the black ewe.. HUMM Im still not sure about her. she started to bag up a few weeks back, but Im thinking she may have gotten BRED then. if she is due with the others, it will only be a single for sure.
But all in all.. for having 3 yearlings and one 2 yo I think we are looking pretty good in the lamb department. Now I just have to get some nice wether so I can set up jugs and be ready come mid march! We are hoping for some color.. cross your fingers folks..
Tuesday, February 16, 2010
Thursday, November 19, 2009
RESERVED FINNS FOR 2010
We are taking names now for those that wish to be placed on the list for 2010 Finn sheep. If you wish to be on the list please contact me. Thanks
Nancy D
1 colored ewe- Nancy D
Callie W
2 white 1 colored ewes possibly wether
Nancy D
1 colored ewe- Nancy D
Callie W
2 white 1 colored ewes possibly wether
Thursday, November 12, 2009
Wine Vinegar-Make your OWN
Hello everyone...Today I would like to tell you about making your OWN wine vinegar.
Vinegar has LONG been an important additon to many cultures. Vinegar has a multitude of uses. Distilled vinegar can be used as a air purifier, you can wash counter tops off with it killing many germs without adding chemicals, use to remove water rings on wood, wash windows, remove odors from pet areas, clean cofee pots, remove hard water stains and deposits from faucets and sinks. The list goes on...
This year I decided to experient with wine.. so I began to gather fruits for different wines. I made red current, and cherry and peach and grape.
All turned out well with the expection of the grape. I was told its hard to make grape wine, and turnes out they were right. However I did suceed in makeing some lovely red wine vinegar. I have about 3 gallons of this beautiful brew. I will soon be botteling some for chirstmas gifts alog with the cider vinegar.
Now if you are NOT into making wine, then no worries... you can STILL make your own.
You will have to obtain some mother, or raw vinegar. The stuff in the stores has been heavily strained and then pasturized and will not give culture to your wine.
You can obtain this from some online stores or someone that does their own vinegar or from a beer/wine making store.
Once you have this.. its easy
get your self a bucket, jar or what ever you would like to ferment in. You will want something twice as big as the wine you want to make. in other words of you want to make 2 gallons you need at least a 4 gallon container. Vinegar need oxygen to grow.
If you are a wine drinker you are all set, because you probably already have win in the house. Red wine vinegar is the easiest to produce, so start with red wines.
Different wines will produce a different vinegar. You do NOT have to get top of the line wine. But dont drag the barrel either. add the desired amount of wine to your clean container, and add the mother. place a lid or cover with a towel or cheese cloth and let it be. Check in a couple weeks. You do NOT want to do this outside. you will want to monitor your project. You will also find it will grow much better in a warmer area. Taste test it once a week or so. when ready bottle. REMEMBER:::
Keep some of your vinegar for your next batch. You can also dip right from the vat for use and NOT bottle. doing this you can add a bottle of wine here or there to continue the working.
Hope you enjoy this wonderful winter project. Wait till you try this.. you will never go back to the store stuff.. its ICKY
Vinegar has LONG been an important additon to many cultures. Vinegar has a multitude of uses. Distilled vinegar can be used as a air purifier, you can wash counter tops off with it killing many germs without adding chemicals, use to remove water rings on wood, wash windows, remove odors from pet areas, clean cofee pots, remove hard water stains and deposits from faucets and sinks. The list goes on...
This year I decided to experient with wine.. so I began to gather fruits for different wines. I made red current, and cherry and peach and grape.
All turned out well with the expection of the grape. I was told its hard to make grape wine, and turnes out they were right. However I did suceed in makeing some lovely red wine vinegar. I have about 3 gallons of this beautiful brew. I will soon be botteling some for chirstmas gifts alog with the cider vinegar.
Now if you are NOT into making wine, then no worries... you can STILL make your own.
You will have to obtain some mother, or raw vinegar. The stuff in the stores has been heavily strained and then pasturized and will not give culture to your wine.
You can obtain this from some online stores or someone that does their own vinegar or from a beer/wine making store.
Once you have this.. its easy
get your self a bucket, jar or what ever you would like to ferment in. You will want something twice as big as the wine you want to make. in other words of you want to make 2 gallons you need at least a 4 gallon container. Vinegar need oxygen to grow.
If you are a wine drinker you are all set, because you probably already have win in the house. Red wine vinegar is the easiest to produce, so start with red wines.
Different wines will produce a different vinegar. You do NOT have to get top of the line wine. But dont drag the barrel either. add the desired amount of wine to your clean container, and add the mother. place a lid or cover with a towel or cheese cloth and let it be. Check in a couple weeks. You do NOT want to do this outside. you will want to monitor your project. You will also find it will grow much better in a warmer area. Taste test it once a week or so. when ready bottle. REMEMBER:::
Keep some of your vinegar for your next batch. You can also dip right from the vat for use and NOT bottle. doing this you can add a bottle of wine here or there to continue the working.
Hope you enjoy this wonderful winter project. Wait till you try this.. you will never go back to the store stuff.. its ICKY
November A Warm Surprise
November arrived right on time. However I think it forgot its cold. All of October we never went above 70 and into november we have had several 70 degree days. Opening day of deer season, THIS SUNDAY.. is supposed to be in the upper 50's. WOW..
We have been carfully watching the sheep, for recycles. Thus far, no one has been a recycle. This means we will have our first lambs due in jan or feb, and then again in mid March. We are anxious for this years lambing, as every year. Baby season is just a delightful, BUT busy time of year.
Today we will be bringing home our fresh pork. It has been 2 weeks and its finally complete. I cannot wait to try it!
We also put the 7 turkeys and a goose in the freezer. the turkeys dressed out around 10#. This in not huge, but its wonderful for us. We can have turkey any time we want now without TONS of left overs. Next year I will do a couple broad brested. Im thing maybe 3. One for Thanksgiving and 2 for ground turkey. This wil make a wonderful addition to the freezer meat section. If only we had room to raise beef! We will just have to settle for Lamb, pork, turkey, goose,chicken and venison.
I also took in 3 roosters that were extras. Since they were not big beauties like the ones we raised, I decided to can them. This was a great idea and saved lots of freezer room. I had 3 birds and got 3 jars packed with meat. Its all pre cooked all you have to do is warm it and flavor it with your choice of herbs. We had over a specality long grain/wild rice mixture.
Hope to talk to you soon
We have been carfully watching the sheep, for recycles. Thus far, no one has been a recycle. This means we will have our first lambs due in jan or feb, and then again in mid March. We are anxious for this years lambing, as every year. Baby season is just a delightful, BUT busy time of year.
Today we will be bringing home our fresh pork. It has been 2 weeks and its finally complete. I cannot wait to try it!
We also put the 7 turkeys and a goose in the freezer. the turkeys dressed out around 10#. This in not huge, but its wonderful for us. We can have turkey any time we want now without TONS of left overs. Next year I will do a couple broad brested. Im thing maybe 3. One for Thanksgiving and 2 for ground turkey. This wil make a wonderful addition to the freezer meat section. If only we had room to raise beef! We will just have to settle for Lamb, pork, turkey, goose,chicken and venison.
I also took in 3 roosters that were extras. Since they were not big beauties like the ones we raised, I decided to can them. This was a great idea and saved lots of freezer room. I had 3 birds and got 3 jars packed with meat. Its all pre cooked all you have to do is warm it and flavor it with your choice of herbs. We had over a specality long grain/wild rice mixture.
Hope to talk to you soon
Sunday, October 25, 2009
Breeding season is here!
Well October came upon us with a jolt! The ewes started cycling heavy in early October. We put the ram in on October 17th. Within minutes he had bred our older white unregistered ewe, and the following day her Daughter, May.
I am pretty sure that while in quarantine from their new farm, there was some hankey pankey going on. I have not seen the faded black ewe cycle, I expect she is due to lamb in january. We will have one other ewe to get bred, our registered white ewe that carries for brown. Due to her worm load when she arrived to our farm , she is much smaller, there for may NOT breed. She is in with the flock. I have the ram marked with rattle powder so if it happens I will know.
Be sure to have your name put on a list. It will be on this site, so that you know what number you are. The lambs will go fast.
When requesting your name on the list, please add the following.
Your Name
Email
color prefrence with a second and third choice
sex of the lamb (ewe, wether or ram)
Registered or unregistered. Registerable lambs are available as unregistered if requested in advance
PLEASE NOTE: THE PRICES QUOTED ARE FOR THE ANIMALS ONLY. REGISTRATION PAPERS OR HEALTH CERTIFICATES IF DESIRED ARE THE RESPONSIBILITY OF THE PURCHASER, ALONG WITH ANY TESTING REQUESTED.
I am pretty sure that while in quarantine from their new farm, there was some hankey pankey going on. I have not seen the faded black ewe cycle, I expect she is due to lamb in january. We will have one other ewe to get bred, our registered white ewe that carries for brown. Due to her worm load when she arrived to our farm , she is much smaller, there for may NOT breed. She is in with the flock. I have the ram marked with rattle powder so if it happens I will know.
Be sure to have your name put on a list. It will be on this site, so that you know what number you are. The lambs will go fast.
When requesting your name on the list, please add the following.
Your Name
color prefrence with a second and third choice
sex of the lamb (ewe, wether or ram)
Registered or unregistered. Registerable lambs are available as unregistered if requested in advance
PLEASE NOTE: THE PRICES QUOTED ARE FOR THE ANIMALS ONLY. REGISTRATION PAPERS OR HEALTH CERTIFICATES IF DESIRED ARE THE RESPONSIBILITY OF THE PURCHASER, ALONG WITH ANY TESTING REQUESTED.
Monday, August 31, 2009
We are a small hobby farm, located in Mid Michigan, apx 10 miles SW of Lansing.Here at WoodSpryte Farm, we keep small numbers of highly producing animals. We have had sheep for several years, and have had a variety of breeds. After several years, we have made a decision on keeping only ONE breed of sheep. They were chosen for their high productivity, wether it be in lambs, milk or fleece. Ease of care, and low maintenance was a MUST as well. The Finnish Landrace was our choice. We have both REGISTERED colored and unregistered whites. Our sheep are fed 100% alfalfa hay, along with pasture, corn and grains (only winter and when nursing) Since our sheep produce "LITTERS of LAMBS", we have chosen to supplement with grains while the ewes are nursing. Our goal is to over winter a small number of adults, who are kept in TOP condition and are able to produce a large number of lambs that they can support. We do not bottle feed, however will supplement large litters while leaving with their dam.
We will be putting the ram with the ewes at the end of October, and will be watching for March lambs. Our lambs are raised on quality pasture, creep feed and 100% alfalfa hay. We keep the creep to a minimum, creating a lean lamb. We have found that a slower growing lean lamb taste much better than a "FAT" lamb. However with lambing in March, they have plenty of time to make size to breed that fall.
Our ewes are also chosen for milk production. Part of the "ORIGINAL" breeding of the Finns, is thought to be a blend of the East Fresian Milk sheep as well as other breeds. These Finns, have unbelievable udder capacity, and attachments! If you want to milk.. this is an excellent breed, producing copious amounts of high in fat and protein ewe milk, excellent for cheese making.
Prices for spring 2010 lambs:
REGISTERED:
EWE LAMBS: $150-$250
~ This is determined by fleece type (tight and curly or more open)
~Color (blacks will be priced less than browns as they are much harder to get) Whites will be based on Fleece type.
~Body type (smaller slower growing lambs will be priced less than fast growing large boned lambs)
~Number in litter. Single lambs will be less costly than Multiples
RAM LAMBS: $200-$300
~ All the above will be used to determine Ram pricing and quality.As most of you know, if you do not have a QUALITY ram, you will have inferior lambs.
Our goal is to produce High quality, HIGH producing livestock.
UNREGISTERED LAMBS:
Due to the fact that we have an excellent white ewe from a litter of6 and her daughter sired by a ram also from a litter of 6, we continue to maintain this line. From a long line of excellent mothering, HIGH milk production and Multiple lambs that are hardy and fast growing. The fiber is exquisite as well being a very tight and dense fleece. While the QUALITY is not in any way inferior to the registered stock we keep, they still are not registered.
Pricing will be set for them as follows
EWE LAMBS: $125.00
RAM LAMBS: $125.00
WETHERS/MARKET LAMBS: $1.00 lb LIVE weight/SUBJECT TO CHANGE PLEASE INQUIRE!
All lambs will remain with their Dam until a Minimum of 8 weeks, unless previous arrangements have been made.
For More information on WoodSpryte Finns, please email me at totrllamas@yahoo.com
We will be putting the ram with the ewes at the end of October, and will be watching for March lambs. Our lambs are raised on quality pasture, creep feed and 100% alfalfa hay. We keep the creep to a minimum, creating a lean lamb. We have found that a slower growing lean lamb taste much better than a "FAT" lamb. However with lambing in March, they have plenty of time to make size to breed that fall.
Our ewes are also chosen for milk production. Part of the "ORIGINAL" breeding of the Finns, is thought to be a blend of the East Fresian Milk sheep as well as other breeds. These Finns, have unbelievable udder capacity, and attachments! If you want to milk.. this is an excellent breed, producing copious amounts of high in fat and protein ewe milk, excellent for cheese making.
Prices for spring 2010 lambs:
REGISTERED:
EWE LAMBS: $150-$250
~ This is determined by fleece type (tight and curly or more open)
~Color (blacks will be priced less than browns as they are much harder to get) Whites will be based on Fleece type.
~Body type (smaller slower growing lambs will be priced less than fast growing large boned lambs)
~Number in litter. Single lambs will be less costly than Multiples
RAM LAMBS: $200-$300
~ All the above will be used to determine Ram pricing and quality.As most of you know, if you do not have a QUALITY ram, you will have inferior lambs.
Our goal is to produce High quality, HIGH producing livestock.
UNREGISTERED LAMBS:
Due to the fact that we have an excellent white ewe from a litter of6 and her daughter sired by a ram also from a litter of 6, we continue to maintain this line. From a long line of excellent mothering, HIGH milk production and Multiple lambs that are hardy and fast growing. The fiber is exquisite as well being a very tight and dense fleece. While the QUALITY is not in any way inferior to the registered stock we keep, they still are not registered.
Pricing will be set for them as follows
EWE LAMBS: $125.00
RAM LAMBS: $125.00
WETHERS/MARKET LAMBS: $1.00 lb LIVE weight/SUBJECT TO CHANGE PLEASE INQUIRE!
All lambs will remain with their Dam until a Minimum of 8 weeks, unless previous arrangements have been made.
For More information on WoodSpryte Finns, please email me at totrllamas@yahoo.com
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