Baby Goats Getting Ready for Their New Homes

It’s hard to believe how quickly the weeks have flown by, but our baby goats are officially getting ready to head off to their new homes. This stage is always a mix of emotions for me, excitement for what’s ahead for them, and a little tug at the heart knowing how much we’re going to miss them.

These kids have been fully gentled and handled daily, and it’s been such a joy watching their personalities unfold. They’re playful, curious, energetic, and full of life, the kind of goats that make you stop what you’re doing just to laugh at their antics. They’re healthy, happy, and confident, and truly ready to step into their next chapter with wonderful new families.

Raising them has been so much fun. From their first wobbly steps to their bold little leaps and zoomies, they’ve filled our days with so much joy. Saying goodbye is never easy, but it’s comforting to know they’re heading to homes where they’ll be loved and appreciated.

A couple of these sweet babies will be staying here with us, which makes this transition a little easier. We’re grateful that we’ll still get our baby goat fix and continue watching a few of these familiar faces grow up here on the farm.

To everyone welcoming one of our kids into their home, thank you for trusting us. And to our little ones heading out into the world, you’ll be missed more than you know.

Blackberry Freezer Jam

Blackberry Freezer Jam

Yields about 9–10 half-pint jars (or equivalent)

Ingredients

4 cups crushed blackberries

(from frozen, thawed and well-drained)

7 cups granulated sugar

2 (2-oz) packages MCP pectin

¾ cup water

Instructions

Thaw blackberries completely.  Drain off excess juice (save it for smoothies!).  Lightly mash berries — chunky is fine.  Measure exactly. Jam chemistry is picky.

Prepare containers by washing jars and lids.  No need to sterilize for freezer jam.

Measure 4 cups crushed blackberries.  Put into a large bowl and set aside.  Add 7 cups sugar to berries.  Stir very well (2–3 minutes).  Let sit while you prep pectin.  The sugar should start dissolving.

In a saucepan, combine:

2 pouches MCP pectin

¾ cup water

Bring to a full rolling boil (can’t be stirred down).  Boil 1 full minute, stirring constantly.  Remove from heat immediately.

Pour hot pectin mixture into the berry/sugar bowl.  Stir constantly for 3 minutes.  Make sure sugar is fully dissolved (no grainy feel).  

Pour jam into containers.  Leave about ½ inch headspace.  Wipe rims, add lids.  Let jars sit at room temp for 24 hours.  Jam will thicken as it sets.

Refrigerate up to 3 weeks.  Freeze up to 1 year.

Asian Inspired Roast

Asian Inspired Roast

3 1/2-4 lbs chuck roast⁣

1 cup low sodium soy sauce⁣

1/4 cup honey⁣

1/3 cup rice vinegar⁣

1 cup chicken broth ⁣

3 tb brown sugar⁣

5 cloves garlic, mashed⁣

2 tb sesame oil⁣

2 tsp red chili pepper flakes

sliced jalapenos (to taste)

1 tsp kosher salt⁣

Prepare the marinade by whisking all of the ingredients together in a medium bowl. Pat the chuck roast dry and place it in the crock pot. Pour the marinade over the roast, turning it a few times so it’s well coated. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the meat is very tender.

About 30 minutes before serving, check the roast and use two forks to gently pull it apart. If it doesn’t shred easily, cover and continue cooking until tender. Once ready, fully shred the meat and toss it with the juices in the crock pot.

Serve over rice and garnish with sliced green onions and sesame seeds if desired.

December baby goats have arrived!

We’re happy to share that our adorable December baby goats have arrived, and they are absolutely precious. All of the babies are already spoken for, and we’re so grateful for the wonderful families who will be welcoming them soon.

We’ve been hard at work with goat social hour, spending time each day handling, cuddling, and gently teaching manners. The babies are coming along beautifully and are already showing friendly, curious personalities. It’s such a joy to see them confidently approaching us and interacting with one another.

All of the mamas are doing great, the babies are thriving, and their coloring and markings are simply stunning. We’re so excited to watch them continue to grow over the next few weeks and to send them off to their new homes next month.

Thank you to everyone who follows along and supports our little herd — we love sharing these special moments with you!

Hoover Stew (aka Hobo Stew or Depression Stew)

We have been stretching what we have in the freezer,  and this recipe that I found on the internet has been a hit with the kids. It's super easy and I always have the ingredients on hand.

Hoover Stew (aka Hobo Stew or Depression Stew)

Ingredients

• 1 lb ground beef

• 1 large onion, diced

• 4–5 medium potatoes, diced

• 1 can (15–16 oz) diced tomatoes or 2 cups fresh chopped tomatoes

• 1 can (15 oz) corn or mixed vegetables 

• 1 can (15 oz) green beans, undrained

• 6-8 cups water or broth

•Knorr Leek soup mix (optional)

• Salt and pepper to taste

1. Brown the ground beef and onion in a large pot; drain excess fat if desired.

2. Add all remaining ingredients.

3. Bring to a boil, then reduce heat and simmer 30–45 minutes until potatoes are tender.

4. Adjust seasoning and serve with cornbread or crackers.  (Serves 6-8)

Chili-Stuffed Poblano Peppers

 We are almost to Thanksgiving, but here in Central California my garden is still going.  Particularly my peppers.  This evening I harvested some beautiful Poblano peppers (top row in picture), and came up with the following recipe to serve them for dinner.  They were kid and husband approved.  Delicious!

Chili-Stuffed Poblano Peppers

Cut peppers in half lengthwise and remove seeds.  Lay cup side up in a greased cast iron skillet. Fill each pepper side with homemade chili and top with shredded cheese.  Bake at 375° for 30-35 minutes until the cheese melts and the peppers are tender. Suggested toppings: sour cream, green onions, avocado, cilantro, Fritos.  

Homemade Persimmon Cookies: Soft, Cakey, and Surprisingly Simple

• • I always thought persimmon cookies were one of those “advanced” baking recipes — the kind you admire but never actually try. But this year, we let our persimmons ripen until they were perfectly soft, blended them into a silky purée, and decided to give it a go. And wow… I wish I had tried them sooner!

    These homemade persimmon cookies are soft, cakey, full of warm fall flavor, and unbelievably easy to make. No tricky steps, no fancy equipment — just ripe persimmons, a quick purée, and a simple dough that bakes into little clouds of deliciousness.

    My son, Moose, and I made a batch together, and not only did we end up with a kitchen that smelled amazing, but we had such a fun time baking together. And the cookies? Let’s just say they disappeared fast.

    If you’ve never made persimmon cookies before, give it a try — they might become a new favorite on your fall baking list!

  • 

  • Homemade Persimmon Cookies

  • ½ cup butter, room temperature

• • 1 cup white sugar

• • 2 ripe persimmons, pureed

  • 1 large egg

• • 2 cups all-purpose flour

• • 1 teaspoon baking soda

• • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • Optional add-ins, any combination to equal 1 cup: chocolate chips, chopped walnuts, dried cranberries, raisins

• 1. Preheat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper.

  3. Cream butter with sugar. Beat in persimmons and egg. Add flour, baking soda, pumpkin spice, and salt.  Mix until combined. Stir in add ins if desired.

  4. Drop by spoonfuls, 2 inches apart, onto the prepared baking sheet.  Bake in the preheated oven for 12 to 14 minutes.