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Wednesday, March 30, 2011

Lambing Season

The lambing season began about 3 weeks ago here at Crippen Creek Farm and Kitty and I have been getting quite the education ever since.

I started my morning chores as usual, feeding the chickens and checking the pregnant ewes to see if any of them were going into labor when I heard the distinctive bleating of a baby lamb, "ma...ma.." As I walked through the sheep pasture, I first noticed a still-born baby lamb and then followed the sound of the bleating "ma...ma.." If there is a more plaintive wail than this sound, I don't know what it is. This sweet little lamb became separated from the flock and was actually outside the pasture fence.





I reunited it with its mother but was surprised to see that she seemed disinterested in her offspring. This soon became a community event as Kitty, our guests and our neighbor Andrew Emlen got involved in the bonding process. It's very convenient having the breeder be your neighbor. I guess the idea that it takes a village to raise a child applies to the four-legged variety as well.

Most of that day was spent trying to force a bond between mother and child. We had to forcibly hold the mother(Abrila) still so that the baby(Abba) could nurse. After several attempts at this throughout the day, we decided to pen Abrila and Abba up in very close quarters so that when Abrila stood to eat, the baby could nurse. This seemed to be working well so after a few days we released them to the open pastures thinking the bonding had taken. Not so! Everytime baby (Abba) tried to nurse, mom would just walk away. OK, back to the close quarters drill for more forced bonding. Three more days...release....but no go.




A little help from some friends

Abrila seemed very reluctant to be a mother. We realized that forced feeding or bottle feeding for the next several weeks simply was not going to be a sustainable venture. Then the phone rang. It was Andrew with a bright idea of grafting Abba to one of his ewes (that had just lost twins in a complicated birth). We coated Abba with afterbirth from one of the dead lambs and then turned him over to the bewildered mother, Megan. Megan just happens to be Abba's grandmother. She immediately began to sniff him, lick him and treat him as her very own. Andrew reports that the foster relationship is going well and that Abba can return to Crippen Creek after he is weaned in several weeks.






A reluctant mother




Another attempt at bonding


Grandma Megan to the rescue

A couple days later, it was Andrew's turn to call us for some assistance in birthing a lamb. Actually, it is unusual for this breed (Black Welsh Mountain Sheep) to need human intervention in lambing but from time to time it does become necessary. So Kitty and I and one of our guests headed over to Alcyon Farm to help contain the pregnant ewe while Andrew delivered the lamb. Don't worry if you are a guest at Crippen Creek...you only have to get involved in the farming if you want to.



Over 2 hours in labor and not making much progress






It's a special privilege to witness and assist a birth



Mother and baby are doing fine

Now back to Crippen Creek Farm. As Kitty and I were headed out to Portland yesterday, we noticed one of the ewes was missing. So we headed into the pasture to find our missing ewe huddled down in a hut with twin lambs that she had birthed during the night. All seemed to be well until later in the day we noticed that one of the lambs was walking kind of funny. She was walking on the knuckles of her rear legs instead of on the hooves. So today Andrew and I put splints on her and are just hoping for the best. One more pregnant ewe to go here. Wish us luck.



Mama is concerned that Farm Boy is a little too close to her babies






Thursday, February 24, 2011

Today at Crippen Creek

Today at Crippen Creek, we woke up to a winter wonderland. A day like to today underscores what one of our guests said about Crippen Creek,
"It's at the end of nowhere and at the beginning of paradise."
-Melanie Barker


















Wednesday, February 16, 2011

Wordless Wednesday

Wednesday, February 9, 2011

Wordless Wednesday



Wednesday, February 2, 2011

Wordless Wednesday

Wednesday, November 17, 2010

Home Smoked Bacon

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
-Doug Larson

Home Smoked Bacon

Col. Kilgore (Apocalypse Now) may love the smell of napalm in the morning but I prefer the smell of bacon. And I don’t mean the smell from a squad room full of cops. I’m talking about the smell of bacon frying in a cast iron skillet. (It’s ok for me to make that joke---I was one.) The pleasure is even greater with the knowledge that you have cured and smoked it yourself and raised the pig that provided it. While most of you reading this are not in a position to raise your own pig, we can help you out with that task, but that’s a discussion for another time. In the meantime, get down to your local butcher and get a nice piece of pork belly and let’s get started.

Here’s a recipe and method from The Paley’s Place Cookbook

3-5 pounds fresh pork belly skinned
1 teaspoon curing salt (optional)
1/4 cup freshly ground black pepper
1/4 cup ground bay leaves
1/2 cup packed brown sugar
1/2 cup kosher salt

To cure the meat, place the pork belly in a nonreactive storage container and rub thoroughly all over with curing salt. Rub the top surface of the belly with half the pepper, half the bay, half the sugar, and half the salt. Turn the belly over and repeat with the remaining pepper, bay, sugar, and salt.

Cover tightly and refrigerate for 2 days. Turn the belly over, cover, and refrigerate for 3 more days. Remove the meat and pat it dry with paper towels. Discard the curing liquid that has formed in the container. At this point, the bacon is ready to use as is or to smoke.

When the curing was done, I couldn’t wait to try it so I fried some up and found it just a little too salty for my taste so I submerged it in a container of cold water and refrigerated it overnight. I tried it again the next day and was very pleased with the result. The salt balance was perfect.

Then I smoked it for 5 hours using apple wood until the pork belly reached an internal temperature of 150 degrees. The taste and texture was amazing although I think the next time I will probably reduce the smoking time to 3 hours. Don’t hesitate to try this. It really is easy. Once you’ve tried it though, you may never settle for store-bought bacon again.


Fresh Pork Belly


Out of the fire


And into the frying pan


A couple of farm-fresh eggs to complete the experience

Have you ever done your own meat curing? Would you share your experiences with the rest of us? Since we just got our pig back from the butcher we will be venturing into more charcuterie so look for a posting soon on home cured pancetta.

Monday, October 18, 2010

The Good Shepherd

If you have visited Crippen Creek, then you know very well that Jessie, our German Sheperd is a good watch dog, as she assertively challenges anyone approaching the house. She has never been trained as a herding dog and I have always wondered if she got in the pasture with the livestock if she would herd them or hurt them. Today I found out. Although German Shepherds were originally bred for herding, it seems they are mostly used in police work and as guide dogs, leaving the herding work to other breeds.

I was returning to the barn with the tractor, Jessie trotting along side and was shocked to see the pasture gate wide open and five of the sheep were out. I panicked a little fearing that Jessie would give chase and the sheep would scatter to parts unknown and never seen again. Jessie's herding instincts kicked in and she immediately started driving the sheep back to their rightful place. As soon as one was in the pasture she turned around and went after another one and had them all back in less than 5 minutes. So three cheers for Jessie!



Jessie and her flock