our Twitter feed, or
Rosie & Claribell,
waiting for spring!
baby "Pebbles" born November 15, 2012
"Betsy" born January 30, 2013
Rosie's new bull calf July 24, 2013
We ask our milk customers to agree to:
1. Return your lid and jar CLEAN (run through a dishwasher) and
ready to be refilled.
2. NEVER store anything other than milk in your jar.
3. If you forget your clean jars, just leave $2 deposit when you pick-up
and bring the other jars the following week.
Is your cow grass
fed? Organic? Hormones? Antibiotics?
Our cows are
primarily grass (and hay in the winter) fed. They graze in the backyard
pasture. Each gets a coffee-can full of grain
(BlueSeal MIlk Maker) at the morning and evening milking as a treat
and as a way to give her some vitamins, protein and the selenium
that must be supplemented
here in New Hampshire. They have never had hormones used on them,
but we do NOT use organic feed /hay. It is very difficult to do organic
in New England due to the mineral shortage in our soil. We feel she
is healthier with regular grain. As far as antibiotics - it is illegal
for ANYONE (even commercial dairies) to release milk tainted with
antibiotics into the milk supply. So no milk you ever drink from any
source should contain antibiotics (people get this confused I think
with the beef industry). If we ever have to treat an infection with
antibiotics, we have to throw away the milk for 5 days (actually,
we "throw" it to the chickens - they are thrilled!).
milk safe to drink?
If you google, "raw
milk" you will find many, many discussions on the topic of raw
milk. Much of the information on raw milk
comes from misunderstandings and political pressure from the commercial
dairy industry. When everyone had a family milk
cow who grazed on grass, no one worried about "bad milk"
because the "good bacteria" in grass-fed milk outweighs
the "bad bacteria"
and actually keeps the milk safe to drink. In fact this type of milk
doesn't go bad, ever. It simply turns to cheese.
made it's big move to commercial dairies, the diet of the cow switched
from mostly grass to mostly grain. The change
in diet and the crowded commercial dairy conditions suddenly made
raw milk a health hazard. The actual make-up of the
milk had changed and it was now subject to having the "bad bacteria"
take over and make people sick. To preserve their large
commercial dairies, the obvious solution was to pastueurze or heat
the milk. This "cooked" milk of course destroys all the
bacteria (good and
bad) and changes the protein structure of the milk. Viola' - a completely
new product that many people suddenly couldn't
digest (the beginning of milk allergies and lactose interolerance)
and something that would "spoil" eventually. Obviously the
dairy industry had to do a big "sell" to the consumer to
get them to accept this different product, and many of us were raised
still under the belief
that only pasteurized milk is truly safe to drink. In fact, a backyard
cow, fed primarily grass & hay and housed
in a clean facility
produces a real milk that is perfectly safe to drink.
who cannot tolerate pastuerized milk are delighted to discover they
have no trouble digesting raw milk, so many lactose
intolerant people use raw milk. Other people find that the heavy lactobacillus
content in raw milk (similar to what you find in
commercial yogurt or cultured buttermilk) helps keep their digestive
system running smoothly. Many people simply prefer the fuller
taste of raw milk (some of our customers even have a preference to
the morning or evening milk). Some people's doctors have
suggested a raw diet and some people simply prefer to eat more natural
foods and milk from cows without supplemental hormones.
Is Jersey milk different
than other milk?
are the most popular "family cow" for 2 reasons. First,
they are the smallest of the milk cows (about 900 pounds) and
secondly they have the highest butterfat content of any milk. Only
the Guernsey comes in at a close second. The black and white Holstein
you are probably familiar with (used by commercial milk producers)
can produce twice the daily milk supply but has about half
the butterfat of Jersey milk. Jersey's also have milk that is the
most yellow in color due to the high content of very yellow butterfat.
(you'll notice the
butter from Jersey cream is very yellow).
also contains about 25% more protein than milk from a Holstein. Even
"skimmed" Jersey milk tastes richer than whole milk from
a Holstein due to the protein content.
everyone have a backyard cow?
If you ever spent 5 minutes around a dairy cow, you may wonder
the same thing. A dairy cow is the kindest, sweetest, gentlest animal
on the planet. They want nothing more than to love and be loved. They
are very smart, know their name, know which pocket you hide the treats
in, know how to get their brush down off the shelf and bring it to
you (or at least try), and know which songs they prefer during milk
time (if you ever sing the "wrong" song, you get a tail
in the face!). They'll lay their big old head in your lap and drool
when you find just that right "itchy" spot on their cheek
good part. The other reality is that a milk cow is a lot of work.
They have to be milked twice a day, 365 days a year. Always. No exceptions
for holidays, illness, family business, blackouts, blizzards, thunderstorms,
frigid cold. It's a big committment to have a milk cow. Not only do
you have to milk them, you have to feed and clean up after them. They
eat a lot. About a bale or more of hay every day. They drink about
20 gallons of water a day, and they produce a tremendous amount of
"organic fertilizer" every day. (FYI: That "organic
fertilizer" is available to anyone, any day, for no cost - just
bring your truck and your pitch fork and some boots)
But for your
efforts, you not only get that special cow love, you also get all
the milk, cream, butter, cheese, sour cream, buttermilk, cream cheese,
ice cream, cottage cheese, etc. that your family can consume. Once
you have a milk cow, it's hard to imagine life without one.
Dixie (1997 - 2014),
the Grand Dame who started it all.
Rest in Peace.
Free-Range Chicken Eggs Different?
never eaten a free-range chicken egg, you are in for a treat! The
entire consistancy is different and the yolk is much darker in color.
I'm told that the color has to do with them foraging for insects and
"what nots" and I'm sure that plays a factor as the egg
yolks are brighter orange in the summer than in the winter.
have a flock of 60 laying hens. Most of them are Rhode Island Reds
with a few Red Stars.
'raw" honey and how do we buy it?
Our honey is "raw and
unfiltered" - what that means is that we take it from the hive,
pour it through a fine wire mesh (to remove debris) and straight into
the container. This gives you pure dark honey, full of the natural,
local pollen. We can ship bears anywhere in the US.
There is no
such thing as "organic honey" - because no one can really
say for sure where the bees gathered their pollen and nectar. So,
honey can be labeled natural or raw but not organic.
Honey is available
seasonally on the porch. .