Tag: Earthship

023 – Raising Dairy Goats (part 2)

https://www.podbean.com/media/share/pb-3z252-a19f73

Raising goats on a homestead is both rewarding and challenging.  This series discusses the issues and solutions found at Blue Rock Station in raising and caring for a small herd of dairy goats.  (Part 2 of an ongoing series).

033 – Living a Net Zero Lifestyle

https://www.podbean.com/media/share/pb-sh5mh-a9b883

We have heard of net zero energy.  Net zero construction. But the heart of sustainability is seeking to live a net zero life.  How do you get through this life with as little adverse impact on the generations that follow.  Join Annie and Jay Warmke of Blue Rock Station for a discussion of the realities of sustainable living.

Spring has Sprung and our Donkey is Pouting – the April News from Blue Rock Station

I thought spring would never get here, but finally the daffodils are blooming and things are beginning to bud out.  And, did I mention “warmth” has re-appeared?  I swear this has been the longest winter ever…November to last week is a bit much.

Jay’s trying to kill himself by cutting down the saplings and brambles on the side of the hill where our “million dollar view” is located.  If he lives to enjoy it, the view is stunning.  Just waiting for the new Overlook to be built – the old one was blown down in a winter storm – that fierce wind just lifted the whole thing right up off of the rebar it was attached to for a decade.  Jay likes to say that “The projects never let up.” but then these are life happening – what would we do if the “to do” list was finally completed?

Life has slowed down a bit for me. No big deadlines at the moment, unless you call spring arriving and seeds that need planted.  I’ve felt weary lately with two colds in a row and no voice for 10 days to speak out loud.  As I look back on past springs I think this is a pretty normal state of mind for me. That fatigue is easy to push through, however.  I try not to sleep too late (7 am normal wake-up is tough after the time change), and then the routine begins with a cup of tea, checking the phone messages/computer emails, and grabbing the milk bucket for the journey to the barn.  After about two hours of chores, back to the house to check messages/emails/etc., and then tackle the crisis de jour.

By around noon I start thinking about getting lunch together.  Which reminds me that I must go the barn to give treats of carrots, apples and some servicea food (fights parasites) to the new mini-donkey, Mr. Percy.  He is currently pouting, in “kindergarten” behind the barn because he wants to chase the goats in a far-too dramatic way. Treats are the key to his heart.  When he hears me at the barn door he brays loud enough to scare the devil away, and then slowly (can’t appear eager) walks over to see what awaits.

Back to the kitchen to finish lunch for the humans, and then what’s next is determined by my energy, sense of motivation, and if there’s sunshine. This past week I’ve had two big goals besides all of the BRS things that need done; put Percy on the lead and walk him a few steps, plus plant something each day. So far I’m meeting my expectations.  Yeah, I know.  Rough life but it appears easier then it is.

Somehow I manage to get back into the house by 7:30 pm to feed the in-the-house critters, and find a warm spot for the rest of the evening.  I love to read cook books, or research on livestock.  Most days I have no idea where the times goes, but I feel content that I have slowed down a bit – and that’s my goal for now.

Slowing down gives time for deep thoughts and contemplation of the universe.  Speaking of which, you can follow our podcasts (just click on “follow” on the website to receive a Monday morning podcast update) at www.bluerockstation.com, Spotify or itunes.

Upcoming Workshops at Blue Rock Station:

Check out some of our other upcoming classes.  Please register early because all of our events have limited space.

April

  • April 20th: Open Tour – 1pm to 4 pm (Easter Weekend Tour)
  • April 27th: Goat College 101 (two slots left); Natural Goat health, hoof trimming & more

May

  • May 3rd/4th/5th: Bodacious Woman Weekend  (tent camping available – 2 cabin spaces left – electricity is available to tents and we can provide a tent). Event begins at 6:30 pm. May 3rd, and ends May 5th at 2 pm. Join Annie, Samantha Werner, Kristen Conroy, and Chef Pam Nalbach (from Philadelphia) for a weekend of “thriving” with healthy fast food, yoga, and take home 10 ways to thrive in everyday life.
  • May 11th: Mother’s Day Open Tour – Enjoy high tea, a tour and some great story telling

The Critters:

In the course of 30 minutes, all but the too-young-to-leave-their-moms winter kids went to the same farm. I was over the moon. The buyers showed up to buy a wether from last season and decided to take him, his sister, and all but one of the bucklings. They know goats, or I wouldn’t have agreed to the sale. What a relief to have all of the bucklings having a job for life. The next day a guy showed up unannounced and bought the last baby buckling (to stay here until he’s weaned in a few weeks) to start his new goat herd. All that’s left now are two or three doelings to find forever homes, a two does in milk that could be the beginning of a terrific goat herd.

Food, the Heart of Sustainability:

Low sodium soy sauce can help to create a great tasting vegetable broth. Boil vegetables (any of the root veggies you like should work) with salt and pepper to taste in a gallon or more of water. When the veggies are just starting to be soft, remove them from the water.  Then, either chop them up into tiny bits, or put them in the blender (to change the consistency of the soup) and add them back into the broth.  Next comes the soy sauce to taste, and perhaps have fun with some Indian spices (curry, gram masla, mace, nutmeg, cayenne) added to the broth. If you’re really brave, chop up some wild green onion tops, henbit, cress or non-wild arugula for the topping to the broth. Toast some naan or crusty bread, and get ready for a gourmet meal.

Words that Guided:

Just for today, give a compliment (and not about their looks) to someone you work with.

Kindest Regards, Annie