I write the first draft of this story with a special pencil — white with green lettering and a green 4-leaf clover. Each leaf is imprinted with a white H. Below the clover is this motto: “To Make The Best Better.” Further lettering states: “I pledge my Head to clearer thinking – my Heart to greater loyalty – my Hands to larger service, and my Health to better living, for my club, my community, my country, and my world.”
The introduction of the Boer Goat has stirred up a lot of interest in all sectors of agriculture. The demand for goat meat exceeds the supply; goat meat is the most consumed meat in the world. One of the main points about South African Boer Goats is that out of all meat goat breeds the Boer is the top meat producer whereas in the cattle business you have over 100 breeds of beef cattle that all compete for the beef dollar.
Establishing the age of farm animals through the appearance of the teeth is no new thing. The old saying, “Do not look a gift horse in the mouth,” is attributed to Saint Jerome, of the fifth century, who used this expression in one of his commentaries. Certainly for generations the appearance, development, and subsequent wear of the teeth has been recognized as a dependable means of judging approximately the age of animals.
Goats are one of the most incredible homestead animals. They are usually affectionate and sweet, with such funny and smart personalities. Goats give so much goodness for the amount of hay and grain they eat. One cow weighs 1,000 lbs. or more and gives 4-8 gallons of milk a day. One goat weighs around 130 lbs. and gives around a gallon — can you see the difference in feed conversion?
Eating invasive vegetation that compete for the scant water supply and inhibit the growth of grass, goats are a biblical-age solution to a modern-day scourge. To restore the land, 1,300 goats mimic the buffalo herds that once grazed the region – breaking the soil’s crust, stomping decadent grasses, knocking over dead trees, fertilizing with their droppings and embedding seeds. And, all the while, the goats voraciously defoliate and ultimately kill the water-guzzling Tamarisk.
Having a not-so-great day, I opened the stall door and called them from outside for supper. Immediately enthusiastic to hear my voice, they came running. In fact, even when they hear my car pull up, they start asking for me. They don’t do this with any other car and I have no idea how they have been able to discern the difference between my engine and anyone else’s. As I hand them dinner, Daisy’s tail wags furiously with delight. They munch away and I watch. I pet them along their ridges, tell them what good friends they are, and then go on to refill water and add more hay to the hay racks. Once the fresh water arrives, I giggle at their silly slurping and their excitement for the simple pleasures of nourishment that exist within our lives: food, water, care. Ah yes, care.
You are probably thinking why would I want to dry up a doe? If the plan is to rebreed the doe, then she will need time to rebuild her stamina. Milk production takes energy. Kid production takes energy, too. If the plan is to have a fresh goat in March, then toward the end of October start to dry her up. The first thing to do is cut back on her grain. Grain fuels milk production.
Chevre is a lovely thing. It’s delicious, can be fluffy, spreadable, buttery, a little tangy and a perfect companion to a dollop of honey and a hunk of crusty bread. It’s also what people think of as goat cheese. Every time I do a tasting, I realize how many folks aren’t really acquainted yet with the beauty of aged and bloomy-rind goat cheeses. So of course I like to add in a lovely Crottin or Valencay inspired cheese to the mix. These goat cheeses are generally aged about 2-3 weeks and showcase a natural mold rind that is edible. These are my favorite of goat cheeses. They are also the least familiar.
Dairy goats are different than other types of livestock, even Angora goats. They are independent, unimpressed by efforts to thwart their supremacy of the barnyard (or your garden), and like to survey the world from an elevated perch. Though creatures of habit, they will usually pull off some quite unexpected performance the minute you “expect” them to do their usual routine. For the herdsperson who can keep one step ahead of them, they are one of the most enjoyable species of livestock to raise and ideal to small farms.
The logical and fun solution to vegetation management for us has been employing goats. We do not have the time, nor the income to support mechanical means of clearing brush. Our goat cost averaged about $100 each — a much smaller upfront investment. In addition, the goats can do some work while we are occupied with our day jobs. Above all, we believe utilizing goats instead of traditional mechanical and chemical means impacts our local biodiversity in a positive way. We want plant species that naturally grow here to flourish and provide food and habitat for wildlife.
According to the Livestock Conservancy, the Arapawa goat derives from the extinct Olde English milch goat that would have been brought to the country by English settlers. Historic records show that goats of that breed were released in 1777 by European colonist Capt. James Cook on Arapawa Island, known today as Arapaoa Island, located off the northern tip of the South Island of New Zealand. Although they eventually went extinct in the U.S., the breed thrived on Arapawa Island.
Have you been staring longingly at those wide eyed alpacas you see out to pasture on your way to work? Or maybe you’ve been mentioning to friends that you would love to have a couple sheep whose wool you could use in your knitting, crocheting, or weaving. If these thoughts have crossed your mind, you are in luck as author and fiber farmer Chris McLaughlin’s new book Raising Animals for Fiber gives an informed overview of owning your own fiber flock.