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Please follow us over to our new blog…
http://considerbardwellfarm.tumblr.com/
See you there!
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While they may not be producing the milk that our cheesemakers turn into delicious cheese, the bucks of our goat herd are just as important as the does. May I present to you Consider Bardwell’s first boy band, “Boyz In Da Barn.” From left to right: Miles – handsome, flamboyant, and a remarkable athlete. Otis – spunky, scrappy, and a great friend. George – gentle, inquisitive, and a hopeless romantic. Tyrone – rugged, ancient, wise as the mighty oak.
I was lucky enough to snap this photo after a totally hot performance in the barnyard. I’ve had their new single, “Goat!” stuck in my head all week!
Filed under: Farm, Uncategorized | Tags: Chicken, Chicken Coop, Consider Bardwell Farm, Interns, Internship, Kidding, Snow, Vermont, West Pawlet, Yoga
A couple of posts ago we said that our chickens can be timid and flighty during the daylight hours. It took the warmth of our kidding intern, Noah, to melt the heart of one of our Buff Orpingtons.
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During breeding season we used four bucks to breed all of the does, two Oberhaslis, one French Alpine, and one Nubian. Yesterday, three does freshened, each one bred by a different breed of buck!
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Kidding season is in full swing here at Consider Bardwell Farm. This post was intended to signify the kick off to the season but before we knew it 20 does had already given birth to 35 kids! We’ve been very busy but everyone is trying to maintain a steady pace; we have 80 does left to freshen (give birth).
Stay tuned for more posts and more photos of kids! (The only thing more time consuming than looking at pictures of cute baby goats is taking pictures of cute baby goats!)
Filed under: Farm, Uncategorized | Tags: Consider Bardwell Farm, Pond, Snow
Filed under: Uncategorized | Tags: Consider Bardwell Farm, Goats, Oberhasli, Snow
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Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell. A century later, Angela Miller, Russell Glover, Chris Gray, and master cheesemaker Peter Dixon, are revitalizing the tradition with goat milk from our herd of 100 Oberhaslis and cow milk from Lisa Kaimen’s herd of 30 Jerseys. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Our cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in our cheese making. All our cheeses are aged on the farm.
