We’ve had a very busy couple of weeks on the farm, what with weaning the calves, bringing all the pigs onto hard standing, bringing in 75 new young point-of-lay hens, attending a pastured poultry workshop in Chipping Norton, sourcing more hay for the cattle, and attending a new farmers’ market! Makes me feel tired writing about it.
It’s that time of year that the mumma cows need a break from their offspring(all 9-10 months old now). They have been together as family groups since birth and the cows are due to have another calf in May/June. We use Quiet Wean nose flaps which work very well. The process is – insert them into the calves’ noses – the flaps have curved edges so they don’t hurt the calf – then after 4 days, we remove them and separate the calves into the other side of the barn. It’s a very gentle/low stress way of weaning as the calves still have mum next to them while they get used to not having milk anymore and the cows get used to the calves not suckling before we separate them. There is very little calling to each other which tells us that this way works.
The 75 new young hens(pullets) came in last week from a farm in Wiltshire. They are now settling into their new quarters in one of the small, heavy-duty tents that we use for winter housing. We have had a couple of small eggs already and they are not even due to start laying for a couple of weeks! They are Bovan Browns so we will have more brown eggs again once they all start laying. The pullet eggs will come first. These petite eggs are highly prized by chefs for having a higher, richer yolk-to-white ratio, a stronger shell, and intense flavour. They are ideal for frying or poaching and baking. Look out for them in the shop over the next few weeks – you only get them for about a month.
Coffee With The Cows! This Saturday, for the first time, we will be welcoming you into the cattle barn where you can sit and have a hot drink in the centre of the barn. There’s a few pigs in the barn too. We will be around to answer any questions you may have.
Ceramic Fitch and Batts Hill Distillers will also be open to browse beautiful, handmade ceramics or taste some small-batch gin.
Farm Shop & Farmers’ Market News This weekend, we have fresh beef, Ruchita-made curries, and wild venison. This has been shot on a neighbouring farm in Outwood and butchered by Tommy Top Knives for us. The wild venison season ends in March, so get it while it’s in stock!
Discounts this week include beef roasting joints and brisket with 15% off from the freezer. Look out for the yellow stickers.
Our first time at Ted’s Market, Teddington went well last Saturday(31st January) and we’ll be back there in February – it’s the last Saturday in the month.
This Sunday, we’re back at Lingfield Farmers’ Market from 9am to 1pm with fresh produce, and Ellie and Morgan cooking sausages and burgers for you.
Dates For Your Diary
- 7th February – Coffee With the Cows
- 8th February – Lingfield Farmers’ Market
- 14th February – Ripley & Wallington Farmers’ Markets
- 22nd February – Earlswood Farmers’ Market
- 28th February – Teddington Farmers’ Market
Hope to see you soon,
Penny