2021

As I sit here, the temperature outside is 16 degrees (downright balmy compared to the -30 we had a short time ago) and I am praying that none of my ewes goes into labor until this bitter cold has passed. I always feel as if I should have more time than I do to get caught up on blog posts, newsletters and social media posts, but alas…the farm is about ready to explode with activity once again, and I will be right in the middle of it. I will try my best, however, to fill in the gaps of 2021!

Last Spring we welcomed our lambs as usual…except every single one of them, save one, was a ram. We’ve never had that happen before, and are still quite positive that we could not make it happen again if we tried. Kidding season followed, with some ridiculously cute babies being born from both our Angoras and Cora’s Dairy goats crossed with one of our Angora bucks.

Lots of other babies were born too…bunnies, chicks and ducklings to name a few!

We held a few workshops and classes, which were wonderful and successful. This summer was the first time I participated in a local farmer’s market, selling lamb, fiber, flowers, duck and chicken eggs, and a few vegetables. I am excited to return to market this summer with expanded flower options and more lamb and eggs!

And, in the midst of all the summer business; incredible harvests, the addition of a sap house and an outhouse, children close by our side, dyeing yarn from our flock with the plants we grow and forage, and trying our best to embrace every minute of a fleeting season by slipping away for occasional hikes or dips in our secret swimming holes.

We lost a dear friend, Crusoe…the big black dog many of you have been greeted by when you arrive here on the farm. The loss of his presence has left an enormous hole in our hearts.

The loss of the Common Ground Fair this past fall brought to light the importance of our community of friends, supporters, fellow farmers and family. After our “Harvest Moon Festival” we set to work putting the farm to bed; which was much delayed after a very late frost!

This year, we had the honor of our yarn being featured in many new knitting patterns! We introduced two new yarn bases, “Haven” and “Kindred”, both of which contain fiber from our animals here on the farm with the addition of a little something extra from other local fiber producers! “Kindred” is a Cormo yarn with Angora bunny added to give the finished product the most exquisite feel…squishy, oh-so-soft and a little bit fuzzy. It gives you all the feels!! My very good friend Alicia designed a stunning cabled hat with matching mittens specifically for this yarn. These patterns can be found at the above link.

“Haven” is a blend of Cormo from our lovely brown girl ‘Fly’, and a bit of local Alpaca to tame the squish and lighten the colour a bit. Alicia also designed a hat and mittens for this yarn base! These patterns can be found on her Ravelry page here.

And, Alicia also presented a re-release of a very successful pattern using some of our straight brown Cormo! That pattern can be found here!

And, my dear friend Beatrice at Thread & Ladle very generously designed the perfect cowl to show off any hand-dyed yarn! Our very first yarn base we ever created, ‘Phinela’ is featured in this wonderful, quick knit. That pattern can be found on Bea’s Ravelry page here!

Duck Egg & Bone Broth Soup

This recipe is basically my go-to for a super-nourishing and quick meal. I actually love it for breakfast, and it’s delicious on a long hike. It tastes just like chicken noodle soup, but much easier to whip up if you’re short on time. Good chicken bone broth is essential in this recipe; we make our own, but it can be found at most grocery stores nowadays.

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Duck Egg & Bone Broth Soup

Ingredients:

  • One Pasture raised, organic duck egg, scrambled in a dish

  • 10oz (or more) high quality, preferably organic, chicken bone broth

  • Salt to taste

Instructions:

  • Bring broth to a simmer in a small pot

  • Gradually stir in raw egg

  • Season with salt to taste

  • You’re done!

Super easy! I’ve also added fresh spinach, mushrooms, thin sliced carrots, etc. Enjoy!

Duck Egg Chocolate Mousse

This is the first in a series of recipes highlighting the versatility of duck eggs. Fair warning; this dessert may not last long in your house!

You can find our duck eggs at our farm stand every day of the week, but if you're not local, most natural food stores carry them.

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Ingredients

- 1 cup chilled heavy cream

- 4 large duck or chicken eggs, separated

- 1/4 cup espresso or strong coffee, chilled

- 1/2 teaspoon of vanilla extract

- 3 tablespoons sugar, 2 for the mousse, 1 for the whipped cream

- 1/8 teaspoon kosher salt

- 6 ounces or about a half bag of high quality dark or semi-sweet chocolate chips (or a combo of both, Ghiradelli works well)

- 1 teaspoon of cream of tartar (optional)

1. Beat 1 cup chilled cream in cold metal bowl until stiff peaks form; cover and chill.

2. Combine duck egg yolks, cold espresso, vanilla, salt and 2 Tbsp. sugar in a large metal bowl. Whisk to combine.

3. Set up a double boiler (about an inch or two of simmering water in a large pot with the metal bowl placed on top. Make sure the hot water doesn’t touch.)

4. Whisk constantly as the mixture thickens until a thermometer reads about 155-160 degrees. The color will look muddy. Add chocolate; whisk until melted and smooth.

5. Remove from water. Let stand, whisking occasionally, until cool to the touch. (Very important not to rush otherwise the heat will deflate your whites).

6. While you are waiting for the chocolate to cool, using an electric mixer, beat 4 egg whites on medium speed until foamy. With mixer running, add 1 Tbsp. sugar and cream of tartar. Let the mixer do its thing until stiff peaks form. About 2 minutes.

7. Working in batches, gradually fold in the stiffed whites, scraping the sides of the bowl and gently combining towards the center of the bowl (DON’T MIX!). Try to maintain as much of the air as possible.

8. Fold about 1/3 of the whipped cream into mixture just to blend. Divide mousse among six teacups, ramekins or small mason jars. Use whatever you’ve got!

Cover and chill until firm, at least 2 hours. Before serving, sprinkle the tiniest bit of kosher or sea salt and a little extra white sugar on top, then dollop whipped cream over the mousse. Garnish with berries or a sprig of mint!