Lambing

Lambing

Three solid weeks of lambing, including one day that I was away and Eathon & Cole managed eight ewes who lambed throughout the day. Poor guys had a cold but persevered to make sure each ewe and her lambs were jugged, given fresh hay & water and given time to bond with the lambs. We have 42 bouncing, happy lambs and can’t wait to see them out on pasture. While the last ewe was giving birth, the Shepherd radioed me that two cows were also in labor. The first was far out back but the second was up close and I captured the whole birth. Not sure if you guys would like to see that but if you do, let me know!

Just a reminder! There are bonuses to being CSA members. Bones & fat ( beef, pork & lamb) as well as organs ( liver, heart & tongue) are available in 1 & 2 lb increments and are FREE with your share. They are not unlimited, but if we have them, just ask and we will include.


Lambing finished, calving has begun, grass is slowly pushing its way heavenward. This spring has been a slow crawl, not the heady, in your face switch we had last year. All around, it is better this way. The cows lose their winter coat and start shedding out as the warmth comes, much less stressful than walking around in a coat on a 90F day because they couldn’t take it off quickly enough. Besides pasture walks and the start of a new fencing line, 325 new chicks arrived a week ago and their cuteness never gets old. This year, our 16 year old nephew Jarrett has joined the ranch and is helping to raise half of our chickens for the year. It is exciting to see young(er) people get involved and find their own passion for agriculture.

A very, very new calf!

A very, very new calf!

Just moved into my ‘official’ office, 12 years of sharing the living room with the office is over, and I’m kind of sad. Not sure exactly why, just sometimes, certain improvements are tinged with all the memories of what we have done to get this far. I do LOVE the office, room to work, to plan and to dream. Maps of fields, prints of breeding stock ( like farms of old would be proud to exhibit) and a comfy sofa are to share with a friend while we drink a coffee are all on my wishlist. Right now, I’m just happy to be here.

Kingly....and he knows it!

Kingly….and he knows it!

John has been doing a cracking good job at snicking a few of our other big items off the list. We needed both a breeding bull to replace Hector the Hunk and new breeding rams and found both last month! Lucky, a registered Charolais Bull (video clip of his Dad here)  will be adding his kingly presence to our herd starting this fall.

This is your last month of choices below, let us know what you would like!

May Option 1 for Half Mixed

  • Bone-in Pork Roast ( Shoulder or Ham)
  • Ground Beef
  • Bacon, Kielbasa, OR Pork Stew/Kabob
  • Beef Stew OR Lamb Shoulder Steak
  • Boneless Pork Chops
  • Top Round or Sandwich Steak
  • Sirloin or Sirloin Tip Steak
  • NY Strip, Ribeye, Filet Mignon OR Lamb Chops

May Option 2 for Half Mixed

  • Beef Roast ( bone-in or boneless Chuck)
  • Ground Beef
  • Ground Pork
  • Mild, Sweet or Hot Pork Sausage/Links
  • Bone-in Pork Chops
  • Pork Shoulder OR Fresh Ham Steak
  • Spareribs, Country Style OR Baby Back Ribs
  • T-bone, Rib, Porterhouse Steak OR Lamb Stew/Kabob

Thank you for sharing our harvest!
– – Kassandra and everyone from 8 O’clock Ranch

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