In lieu of birthday cake, broccoli stems

As I remember it, last July 21 was dang hot.

Lars Horns

We’re in the middle of a heat wave now, but it seems to me this week last year was even hotter. Or maybe it just seemed that way because we were empathizing with Willowherb, who looked big enough to be containing triplets, and who spent a lot of time lying in the birthing stall, panting and looking mighty wide.

As new goat owners, we spent a lot of time watching Willow, trying to figure out when, exactly, she might give birth. Her due date was July 23, but we had no idea if she’d run early or late. We kept feeling those tail ligaments, but they said nothing to our unschooled hands. We watched her for signs of labor: was she “talking to her belly”? Was she pawing at the bedding to make a nest?

Nope.

You know what she did to signal that her time was nigh? She binged! She stayed up until midnight of July 20 and ate and ate and ate and ate and ate.

Favorite seat at the table

We know this because, after giving up sitting in the hot barn watching her sleep peacefully, we sat on the couch with the baby monitor next to us, and listened to her eat for nearly four hours straight. Somewhere about midnight, she stopped munching and I guess went to sleep — and M and I drifted in and out of sleep for the next six hours, waking at the slightest sound on the monitor.

Lars - Shy boy

Somewhere around 7 am, bleary eyed and convinced that we were still at least a few days away from baby goats, I went upstairs to lie down for a bit. M stayed put on the sofa. We both slammed into deep sleep.

And at 9 am, H (who, lucky for us, it turns out, was home sick from camp that day) called out that she heard a “BLEAT!” over the monitor.

We moved quickly. M was out the door first since he was at ground level. I think I remember he called up to me through the open bedroom window to tell me he was checking on her. I don’t remember a lot of those first few moments except that I was supposed to give her an injection when she went into labor and I was evidently a bit late for that. I somehow made it down the stairs and into my boots and out the door, when M came running back from the barn, yelling, “Baby goat!”

Albus was there to greet us as we came into the barn (we called him Primo for the first several days of his life); Willow had licked him clean and he was already struggling to get up onto his spindly legs.

Albus - 1 year old

We had about twenty minutes to marvel at Albus, when out came Lars (Secundo). Willow’s attention was still on Albus, so I opened Lars’ sack and we tried to wipe him clean with newspapers and rags. We snipped their umbilical cords, tied the cords off with dental floss, and dipped the cord ends and their perfect little hooves in iodine.

Lars-Goren - 1 year old

We put the babies in a cardboard box with bedding. We’d read that the kids would be tired and would likely sleep for awhile, even a couple hours, before trying to explore.

Nope. Not these babies. They were crawling out of the box within minutes.

I remember many disparate details about that day: The heat. The little baby bleats. Frustration when the kids struggled to nurse and then failed (Willow’s udder was so big and so low to the ground, the kids couldn’t figure it out for a couple of weeks, so we had to help them). Fresh, soft fur. The way two little goats could fit on one adult lap. The little, happy grunting sound Albus made as he fell asleep.

A whole year has passed. It’s a hot night, and all the goats are out, browsing the lush leaves or chewing cud in the cool run-in beneath the barn, dreaming their goaty dreams of broccoli stems and watermelon rinds.

Tonight we’ll sleep without a baby monitor on, and tomorrow their fresh little faces will greet me in the bright morning light of July. Lucky me.

I’d eat that

Morano Gelato Status

Do you see that reference to “goat’s milk chocolate chip“? That’s our Willow’s milk!

Willow 2

She looks kinda pleased, doesn’t she?

For the past couple of weeks, Morgan at Morano Gelato has been churning some test batches of goats’ milk gelato made with Willow’s milk. This week’s version includes several ounces of chevre we made with the same milk, which makes the gelato’s texture even creamier and lends a touch more “goatiness” to the flavor (Willow’s milk is very mild and “ungoaty”).

If you live anywhere near Hanover, NH today, run on over to Morano Gelato before it’s all gone. If you miss the goat milk gelato, stay to order something else. It’s all stunningly wonderful.

Step one to local dairy delivery

Before Albus and Lars were born, Hyla asked us if she could keep a male kid (if Willow had one) so that she could train it to pull a goat cart full of milk and cheese up the road near our house, delivering dairy products to the neighborhood.

Since we believed that Willow was bound to have triplets (according to her size, and the prediction of her previous owner/breeder), we figured hoped we’d get at least one doe kid, possibly two, and that there’d be a buckling for Hyla to train. So we said, “sure!”

Turns out we got two perfect little bucklings and no doelings. If we were real dairy farmers, we would have sold off both of those little boys at eight weeks old, knowing they were no use for milking nor for our breeding program. But, no, we’re beginning dairy farmers, and suckers for baby animals, and for our daughter. And so now we have two roly poly little wethers, who will earn their living by entertaining us, snuzzling us, and possibly pulling carts or carrying packs.

For her birthday, we gave Hyla a booklet called Training Goats to Pull a Cart. And since then? To tell the truth, we’ve been delinquent goat trainers. We’ve socialized the little guys by cuddling them and handling them, but we haven’t done much at all in the way of training them and, as they get larger, that gets a little worrisome. They’re a pair of sweethearts, but someday they’ll be grown goats and, whether or not they ever learn to pull a cart, they’d better learn to be led by us.

So, finally, today, we started step one of the cart-training program: lead each goatling out of the pen on a leash.

Albus, because he’s far easier to catch, was out first. At first, he hovered close to the fence, to stay near the security of the herd, but after just a few minutes, he was taking Hyla for a walk around the yard.

Albus on the outside

And then for a run.

Going for a run with Albus

Everyone else watched intently.

The audience

It wasn’t long until Albus was finding all the tasty leaves and tall grass irresistable and we had to convince him he really did want to go back in the pen.

Next up was Lars. As usual, he was resistant to being captured, but once I had a good hold on his collar, he stood still and I got the lead clipped on. Then I had to sort of shove him out the gate.

At first, he ran in wild circles, clearly a bit panicked and confused, but he calmed down after just a minute, staying close to the gate and his family for comfort.

Unsure Lars

Brother and mom kept their eyes glued to him.

Willow and Albus keeping close tabs on Lars

With the judicious use of animal crackers, Hyla convinced Lars to venture out into the yard,

Bribery does the trick

And soon he was leading the exploration.

Lars investigates

We gave him a few more minutes to wander, then led him back to the pen, not wanting to push our luck and risk his getting panicked by something.

We’re a long way from a harness, let alone a cart, but maybe we’re only a few weeks from training a goat to heel?

Goats and yaks

Two videos from yesterday.

Golden Guernsey goats at play at Spitalfields City Farm in London:

[youtube=http://www.youtube.com/watch?v=psszqX1LITQ]

These are the type of goats we have our hearts set on. Unfortunately, they are a rare breed, originating in England, and can’t be imported to the US. Southwind Farm, which boasts the only purebred Golden Guernsey herd in the US, claims on their web site that there are only 11 purebred females in the United States. Fortunately, there’s a group of people working on developing both a British and an American Golden Guernsey breed, by crossing purebred GG bucks with high-quality Alpine and Swiss does. The aim is to “breed up” to as pure a GG bloodline as possible.

Also, here’s video of a newborn yak at Steadfast Farm in Waitsfield, VT (possibly New England’s first yak herd):

[youtube=http://www.youtube.com/watch?v=sdFcu0GvHnc]

We love yaks. What’s not to love? They’re shaggy, and they grunt. We have not yet made yak cheese, but believe me, we intend to try.

Steps two and three

  1. Order the molds for making soft-ripened goat cheese.
  2. While we’re waiting for those to arrive, make another batch or more of chèvre.

It’s been quite a while since we’ve made some real cheese around here, aside from a quick batch of too-salty mozzarella that we whipped together on Halloween weekend and a tasty serving of paneer to go with our Indian food feast with friends a few weeks back (are you admiring my use of alliteration?).

This summer, we made several batches of chèvre and we were getting into the swing of that, but never took it further. In October, I attended a two-day advanced cheese making workshop (and, yes, I’ve been meaning to write about that and post some pictures), which was an incredibly inspiring and overwhelming experience. But have we made cheese since then? No.

Clearly, the only thing standing between us and becoming cheese makers is, um, making some cheese. Honestly, we don’t even need the goats to make cheese. We know where to buy the milk.

400 miles and lived to tell the tale

I could probably write a lot about what we did on Saturday, but I think this is a case of pictures telling more than words, and, besides, I’m still tired.

We headed south around 8am. Our first real stop (after gas and the bakery) was to visit these little guys, in Harvard, MA:

Hyla wants to stay

Stairs

One little boy will be coming home with us in August. I would write more, but it’s hard to translate squeals of happiness into a coherent sentence. Let’s just say we’re kinda excited.

Next, we headed over to Ashburnham, MA, to visit some Nigerian Dwarf goats:

Kids in the doorway

Michael and kid

After that, we followed Route 2 all the way west, to North Adams, MA to visit the always fun Mass MoCA, where we had a little time to view the current exhibits:

HylaIn in the terrarium

Hyla and the tree

Grabbed a quick dinner at the cafe, and then caught Beth Orton in concert at the museum (the real reason for our visit to North Adams).

After that, it was just a 2-hour jaunt through foggy, twisting roads, over the mountains and up Route 91 until we were safely snug in our beds, a little after midnight that same night.