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.