It's been cold. Real cold. The kind of cold that has texture and sticks to you when you come inside. Alternatively, the kind of cold that lets you know if dental work is imminent. The kind of cold…well, you know how cold it's been. We have seen some intense weeks of managing the elements and animals' comfort and we are just about good and ready for a slight thaw. Fortunately, the livestock and their guardians are built for this.
The turkeys like to roost up high and fluff out their feathers – when they aren't soaking in warming rays of sunshine.
The sows all have their pens with huts and plenty of hay to bed down in. They also have that fetching natural layer of fat for insulation.
As always, a boisterous greeting from Stanley and Delilah and a few belly rubs before checking out the rams in their pen.
Now down to the mamma sheep in the open barn.
The ewes are ready to pop. In fact…one baby (Surprise – the first of the season – a few weeks early!) was born this morning in the 6º dawn. He is doing well – dry and warm in the piles and layers of hay which generate natural heat as the bottom layer starts to compost.
The next few weeks will be all about lambing, which means spring is right around the corner. Phew.
We are still on the winter schedule for the Princeton Farmer's Market, the next market being Feb 12, 10am-3pm – just in time for Valentine's Day. Get all the information on the Princeton Farmer's Market HERE. And stay tuned as we update our ‘Shop our Products' section, with more local options to purchase our pastured meats, bacon, sausage, eggs, and raw dog food.
