www.chestnutmeats.co.uk
Chestnut Meats don't just specialise in tasty goat meat, we also produce rare breed Gloucester Old Spot Pork, this is avaiiable in 20kg, 10kg, & 5kg boxes, or if you have a big enough freezer you can even buy a whole pig pork box! Now that will keep you fed for a while! Have a look at the website www.chestnutmeats.co.uk for more details and to place orders!
Wednesday, 21 March 2012
Wednesday, 14 March 2012
Kidding Time
Our first kid goats of the year have been born this week, 2 singles and a set of twins, all are doing well. The kidding pens were ready only the day before, so we are now ready for the rest of them!
Plenty of pork going out this week, so Pat is busy in the butchery, Tom is emptying the midden and spreading manure, to help make the grass grow.
Curry goat is simmering in the background as I do the books
Plenty of pork going out this week, so Pat is busy in the butchery, Tom is emptying the midden and spreading manure, to help make the grass grow.
Curry goat is simmering in the background as I do the books
Friday, 5 February 2010
Student Placement
Well, now you have read the essays I am pleased to report that Lucy has agreed to come and join us this August. Congratulations and welcome to the team, Lucy
Thursday, 4 February 2010
Lucy's Essay
My name is Lucy Peacock and I am currently at Harper Adams University College studying Hnd Agriculture. As part of our course we have a work placement year, so during our first year we are required to apply to a number of jobs. I applied to Chestnut Meats and was luck enough to be called back for a second interview. Below is a description of my day and how I found the experience overall.
I arrived at Chestnut Meats this morning keen to be out of lectures, and excited at the prospect of having a days work on the farm. As I arrived I was met by Ben Seels who was my competition for the day. We walked to the farm house where we kindly met by Sarah (the current placement student) and the owners Tim and Marnie Dobson who explained the jobs for the day.
We started by feeding the goats on the farm and watered each pen. We then ventured to the farm up the road, funnily enough Ben opted to be taken by the fork lift, whereas Sarah and I rode down on bikes. We then fed the goats barley, by this point they were extremely hungry and bawling as I suppose you'd expect from a pregnant goats.
After being half trampled we filled up the hay feeders using the forklift and put bales of hay on the floor ready to feed and litter the pens.
We then walked round the field next to the the barn to check on the electric fencing after readjusting a few stakes we were then heading back, luckily this time however I got to ride in the forklift.
On arriving back at the home farm we were kitted out and ready to make sausages, this seemed a slightly daunting but extremely exciting task to us. We changed into white coats, clean boats and hair nets which I found particularly attractive.
Marnie then took us into the butchery where she explained the need for absolute cleanliness around the meat and the surfaces that were being worked on as the risk of contamination was high. We were told that we each were going to make our own batch of sausages from Gloucester old spot pig meat, and were asked to start chopping and dicing the meat to make it an adequate size to put through the mincer. Once we had finished chopping, the mincer was switched on and we both had a chance to push the meat through and watch it go from a joint to pork mince. We then had the task of adding water and breadcrumbs to the mince and squashing it into a pasty mixture with the intention of making the pork easier to be pushed through the sausage making machine.
The next step was to then use the sausage making machine to create the end product. I was once again first as Ben's new favourite term was 'Ladies first' interesting tactic. Anyway I entered the mince and was instructed in how to put the artificial sausage skin onto the probe and told to push the lever with my knee so the meat came out into the skin. I got of to a shakey start but managed it, Ben then repeated this. By this point it looked as though there was a gigantic sausage sitting in front of me, but then came the dividing up.
Marnie showed us how to divide the one large sausage up into smaller ones, unfortunately however she made it look extremely simplistic so by the time it was my turn I found it ever so slightly difficult to comprehend. A few practice goes and I was well away, linking up my sausages I must admit a few of them were of irregular size however. Ben and I then packed the finished sausages and labeled each of them.
Then the big test came of trying the product, we each sat eagerly awaiting for our sausages, to be cooked what do you know mine tasted miles better. Unfortunately for Ben allowing ladies to go first had not worked in his favour.
Marnie asked us to think of a product that could be new for Chestnut Meats, I believe that doing a goat casserole or stew at shows will encourage more traditional people to try the meat. As it is a combination of a traditional recipe with a modern meat. As Marnie told us today selling goat meat to women is much harder then selling to men, therefore I think by incorporating it into a traditional recipe could be beneficial.
All joking aside the process of seeing meat being turned into sausages and then eating the product, which was made by my own hands really did leave me amazed. If I do not receive the job from Chestnut Meats I will be extremely disappointed but also will be very thankful for the experience I have had today, as it is one I will not forget.
I arrived at Chestnut Meats this morning keen to be out of lectures, and excited at the prospect of having a days work on the farm. As I arrived I was met by Ben Seels who was my competition for the day. We walked to the farm house where we kindly met by Sarah (the current placement student) and the owners Tim and Marnie Dobson who explained the jobs for the day.
We started by feeding the goats on the farm and watered each pen. We then ventured to the farm up the road, funnily enough Ben opted to be taken by the fork lift, whereas Sarah and I rode down on bikes. We then fed the goats barley, by this point they were extremely hungry and bawling as I suppose you'd expect from a pregnant goats.
After being half trampled we filled up the hay feeders using the forklift and put bales of hay on the floor ready to feed and litter the pens.
We then walked round the field next to the the barn to check on the electric fencing after readjusting a few stakes we were then heading back, luckily this time however I got to ride in the forklift.
On arriving back at the home farm we were kitted out and ready to make sausages, this seemed a slightly daunting but extremely exciting task to us. We changed into white coats, clean boats and hair nets which I found particularly attractive.
Marnie then took us into the butchery where she explained the need for absolute cleanliness around the meat and the surfaces that were being worked on as the risk of contamination was high. We were told that we each were going to make our own batch of sausages from Gloucester old spot pig meat, and were asked to start chopping and dicing the meat to make it an adequate size to put through the mincer. Once we had finished chopping, the mincer was switched on and we both had a chance to push the meat through and watch it go from a joint to pork mince. We then had the task of adding water and breadcrumbs to the mince and squashing it into a pasty mixture with the intention of making the pork easier to be pushed through the sausage making machine.
The next step was to then use the sausage making machine to create the end product. I was once again first as Ben's new favourite term was 'Ladies first' interesting tactic. Anyway I entered the mince and was instructed in how to put the artificial sausage skin onto the probe and told to push the lever with my knee so the meat came out into the skin. I got of to a shakey start but managed it, Ben then repeated this. By this point it looked as though there was a gigantic sausage sitting in front of me, but then came the dividing up.
Marnie showed us how to divide the one large sausage up into smaller ones, unfortunately however she made it look extremely simplistic so by the time it was my turn I found it ever so slightly difficult to comprehend. A few practice goes and I was well away, linking up my sausages I must admit a few of them were of irregular size however. Ben and I then packed the finished sausages and labeled each of them.
Then the big test came of trying the product, we each sat eagerly awaiting for our sausages, to be cooked what do you know mine tasted miles better. Unfortunately for Ben allowing ladies to go first had not worked in his favour.
Marnie asked us to think of a product that could be new for Chestnut Meats, I believe that doing a goat casserole or stew at shows will encourage more traditional people to try the meat. As it is a combination of a traditional recipe with a modern meat. As Marnie told us today selling goat meat to women is much harder then selling to men, therefore I think by incorporating it into a traditional recipe could be beneficial.
All joking aside the process of seeing meat being turned into sausages and then eating the product, which was made by my own hands really did leave me amazed. If I do not receive the job from Chestnut Meats I will be extremely disappointed but also will be very thankful for the experience I have had today, as it is one I will not forget.
Wednesday, 3 February 2010
Ben's essay
My day at Chestnut Meats......
Me (Ben Seels) and Lucy Peacock got the offer of coming down to Chestnut Meats and helping out with a mornings work. I great fully accepted the offer and made the trip down for a 9 am start..
Alongside Tim, Marnie, and Sarah, ( the usual crew), we started off by feeding the goats on the main farm, which was an experience as the goats don't tend to queue up for their food, no they would much rather mug it off you. But with strong determination we got on with the job without saying a word.
After we had fed the goats and made sure they had plenty of clean water, we hopped on our bikes and went up the road to feed the larger shed of goats. This shed is inhabited by around 170 goats, compared to the pen of around 20 we just fed this task was way more daunting. Tim though been the sympathetic man he is was going to wait till all the goats were out of the shed before we fed them, but then me being the outspoken individual put my foot in it by saying, 'oh I'm sure we would be fine', to which Tim responded, 'OK then, lets see!'. Straight away I tried to apologise to Lucy for the misfortune I had placed us both in. We hopped over the gate buckets in hand immediately met with 170 hungry goats, but we pushed through as if wading through a small pond shuffling along until we had filled the troughs. Half way through doing so I was met with the experience of a goat putting its head through my legs then half way through decided it wanted to go back, this goat had two nice horns on its head so this turned out to be a good learning curve for me!
Then we went on to bedding the goats up with some hay, this was seemingly trouble free as the goats were all busy chomping away at the whole grain barley we had just given to them. Typically Sarah and Lucy paired up scattering one bale while I was left with the other. They did come and help me in the end though so I suppose I will let them off. I soon repaid the favour though by letting Lucy throw all the hay out into the feeders.
Then after all this excitement it was time to take up the art of Butchery. Mincing the pork shoulder, then going on to prepare the mince into sausage meat by adding the additive. This definitely took me back to the days of baking with my mum as a youngster, getting stuck in with your hands. Then we put all this mixture into the sausage making machine, this proved to be an art that needs to be well practised but both me and Lucy faired quit well I think. Then came the part in enjoyed the most of making this seemingly mile long sausage into loads of baby sausages. I would like to say I soon mastered this art after a shaky start. Then me and Luce the goose (giving her a nickname, as we are now best buds!) worked as a team packaging all our sausages up into a tip top professional appearance.
Afterwards we took the last bag of sausages and gave them to Marnie as she was going to cook them for our lunch. The sausages went splendidly with Marnie's home made loaf of bread, and we all had a good natter and a pleasant lunch.
Marnie and Tim asked me to think up of a new product for them, after a lot of though I think it would be a good idea to sell pork and goat sausages together, I know not really a new product but I think this would be a good way to encourage people to try goat meat. Also they would find it easy to compare it with pork if they were packaged together. I did this when Tim gave me some sausages after the first interview and I think it worked very well to be able to compare the tastes from a bite of each. You could also apply this with other products like burgers for example.
I would like to thank Tim, Marnie and Sarah got the time they have given me, and an enjoyable day.
Me (Ben Seels) and Lucy Peacock got the offer of coming down to Chestnut Meats and helping out with a mornings work. I great fully accepted the offer and made the trip down for a 9 am start..
Alongside Tim, Marnie, and Sarah, ( the usual crew), we started off by feeding the goats on the main farm, which was an experience as the goats don't tend to queue up for their food, no they would much rather mug it off you. But with strong determination we got on with the job without saying a word.
After we had fed the goats and made sure they had plenty of clean water, we hopped on our bikes and went up the road to feed the larger shed of goats. This shed is inhabited by around 170 goats, compared to the pen of around 20 we just fed this task was way more daunting. Tim though been the sympathetic man he is was going to wait till all the goats were out of the shed before we fed them, but then me being the outspoken individual put my foot in it by saying, 'oh I'm sure we would be fine', to which Tim responded, 'OK then, lets see!'. Straight away I tried to apologise to Lucy for the misfortune I had placed us both in. We hopped over the gate buckets in hand immediately met with 170 hungry goats, but we pushed through as if wading through a small pond shuffling along until we had filled the troughs. Half way through doing so I was met with the experience of a goat putting its head through my legs then half way through decided it wanted to go back, this goat had two nice horns on its head so this turned out to be a good learning curve for me!
Then we went on to bedding the goats up with some hay, this was seemingly trouble free as the goats were all busy chomping away at the whole grain barley we had just given to them. Typically Sarah and Lucy paired up scattering one bale while I was left with the other. They did come and help me in the end though so I suppose I will let them off. I soon repaid the favour though by letting Lucy throw all the hay out into the feeders.
Then after all this excitement it was time to take up the art of Butchery. Mincing the pork shoulder, then going on to prepare the mince into sausage meat by adding the additive. This definitely took me back to the days of baking with my mum as a youngster, getting stuck in with your hands. Then we put all this mixture into the sausage making machine, this proved to be an art that needs to be well practised but both me and Lucy faired quit well I think. Then came the part in enjoyed the most of making this seemingly mile long sausage into loads of baby sausages. I would like to say I soon mastered this art after a shaky start. Then me and Luce the goose (giving her a nickname, as we are now best buds!) worked as a team packaging all our sausages up into a tip top professional appearance.
Afterwards we took the last bag of sausages and gave them to Marnie as she was going to cook them for our lunch. The sausages went splendidly with Marnie's home made loaf of bread, and we all had a good natter and a pleasant lunch.
Marnie and Tim asked me to think up of a new product for them, after a lot of though I think it would be a good idea to sell pork and goat sausages together, I know not really a new product but I think this would be a good way to encourage people to try goat meat. Also they would find it easy to compare it with pork if they were packaged together. I did this when Tim gave me some sausages after the first interview and I think it worked very well to be able to compare the tastes from a bite of each. You could also apply this with other products like burgers for example.
I would like to thank Tim, Marnie and Sarah got the time they have given me, and an enjoyable day.
Tuesday, 2 February 2010
Student Placement
Every year we employ a Harper Adams student on placement with us for a year. Sarah started in September and is a real asset to the business. In January we look at interviewing next years student to start in 2010. This year we interviewed 5 students, all of which were excellent. Two were asked to come back for second interview. They had a morning, well I'll let them tell you, first Ben's essay and then Lucy's essay and then who is coming to join us. Enjoy.
Tuesday, 10 November 2009
The First November blog.
The latest addition to the Chestnut Meat's team is me, Sarah.
I am currently a student at Harper Adams University College studying for a degree in Agriculture and Animals science.As part of my degree I have to complete a 52 weeks of work experience within the agricultural industry. Those 52 weeks will be completed at Chestnut meats. My tutor said to try to find a placement that is different to previous work experience and coming from a dairy farm at home, goats are definitely different from cows. Within the first few weeks I found out cows stay in the area given to graze, and goats on the other hand get out! Weekends have been full of food festivals and farmers' markets which have been very busy, quite impressive. After quite a few goes at making sausages I think I have got it! The Billies last week went into the nannies, which I think the billies were quite happy about as it is later than last year, it has been hard work keeping the boys away from the ladies! Christmas is only round the corner do make sure you have your Christmas turkey ordered!
I am currently a student at Harper Adams University College studying for a degree in Agriculture and Animals science.As part of my degree I have to complete a 52 weeks of work experience within the agricultural industry. Those 52 weeks will be completed at Chestnut meats. My tutor said to try to find a placement that is different to previous work experience and coming from a dairy farm at home, goats are definitely different from cows. Within the first few weeks I found out cows stay in the area given to graze, and goats on the other hand get out! Weekends have been full of food festivals and farmers' markets which have been very busy, quite impressive. After quite a few goes at making sausages I think I have got it! The Billies last week went into the nannies, which I think the billies were quite happy about as it is later than last year, it has been hard work keeping the boys away from the ladies! Christmas is only round the corner do make sure you have your Christmas turkey ordered!
Monday, 27 April 2009
Farm Visit
This weekend saw the visit here of the Pennine and Bingley Goat Society, from Yorkshire. These are a group of people who have an abiding interest and wealth of knowledge about goats. Their secretary, Elaine contacted us months ago, and, it being such a long way away we had no hesitation in saying yes. Well the visit crept up on us rather quickly, and before we knew it they were here. Literally. We were expecting visitors at 12-30, and due to a clear run over the pennines on the M62, they were here at 10-30. We were still in our scruff and had barely finished feeding.
Following a cup of tea and a brief talk we set of to look at the goats. I learned a lot in the next few hours. They had a wealth of knowledge which they were only too happy to share
with a young lad who has only had goats for a few years. All I can say is thank you.
We then went back to the house for goat burgers and tea. We were joined by Lola, the bottle fed kid who made herself at home in the garden. Unfortunately our 2 year old got a bit keen, and she (the goat) was squirted with tomato ketchup. This resulted in a few passers by stopping at the house to tell us we had a goat that had been hit by a car, as blood and tomato ketchup look very similar!!
We have a farm open day, here on June 7th as part of 'open farm sunday'. This visit was a good practise run and we are now a little more confident ahead of the big day.
Following a cup of tea and a brief talk we set of to look at the goats. I learned a lot in the next few hours. They had a wealth of knowledge which they were only too happy to share
with a young lad who has only had goats for a few years. All I can say is thank you.We then went back to the house for goat burgers and tea. We were joined by Lola, the bottle fed kid who made herself at home in the garden. Unfortunately our 2 year old got a bit keen, and she (the goat) was squirted with tomato ketchup. This resulted in a few passers by stopping at the house to tell us we had a goat that had been hit by a car, as blood and tomato ketchup look very similar!!
We have a farm open day, here on June 7th as part of 'open farm sunday'. This visit was a good practise run and we are now a little more confident ahead of the big day.
Friday, 17 April 2009
Back Again
Hi, it seems like ages since my last post. The reasons being a mix of being really busy and not getting around to it. More the latter than the former if truth be told. Today has been a super day.
Kidding seems to finally be over, with nothing been born for a week. Things have gone ok and we are planning to get at least some of the goats out this weekend. Some have been out for a few weeks, getting out in the morning when I feed them and then I let them in at night. We have got the Pennine and Bingley Goat group coming to visit on Sunday and having visitors is a good incentive to have a tidy up. I am looking forwards to the visit and sharing the day with them.
Today we have had several customers from London, Manchester, Congleton and Gloucester who have travelled a long way to be here and to buy our meat. I have also had someone buy some hay for me at the local market. The farmer we bought it off delivered it here on a trailer behind his car, and as he pulled onto the yard Lyndon, from Gloucester was just about to leave. I told the farmer, Geoff to wait and follow me to the sheds, about quarter of a mile away to unload. Lyndon jumped into his car to go home, I jumped into the JCB to unload. Lyndon pulled away, down the road, and the load of hay followed him... At this point there was not a lot could be done, except wait and wait and wait.
I did at one point ring Lyndon to find if my load of hay was still following him.Half an hour later the hay reappeared, grumbling that he could not keep up and it seemed like a mighty long quarter of a mile. He did see the funny side, eventually.
Kidding seems to finally be over, with nothing been born for a week. Things have gone ok and we are planning to get at least some of the goats out this weekend. Some have been out for a few weeks, getting out in the morning when I feed them and then I let them in at night. We have got the Pennine and Bingley Goat group coming to visit on Sunday and having visitors is a good incentive to have a tidy up. I am looking forwards to the visit and sharing the day with them.
Today we have had several customers from London, Manchester, Congleton and Gloucester who have travelled a long way to be here and to buy our meat. I have also had someone buy some hay for me at the local market. The farmer we bought it off delivered it here on a trailer behind his car, and as he pulled onto the yard Lyndon, from Gloucester was just about to leave. I told the farmer, Geoff to wait and follow me to the sheds, about quarter of a mile away to unload. Lyndon jumped into his car to go home, I jumped into the JCB to unload. Lyndon pulled away, down the road, and the load of hay followed him... At this point there was not a lot could be done, except wait and wait and wait.
I did at one point ring Lyndon to find if my load of hay was still following him.Half an hour later the hay reappeared, grumbling that he could not keep up and it seemed like a mighty long quarter of a mile. He did see the funny side, eventually.
Tuesday, 10 February 2009
Australian Fires
This was something that I felt I had to share with you.
Eleven years ago I was awarded a Nuffield Farming Scholarship, to travel the world for 8 weeks studying a particular topic. Mine was Dairy Cows. Usually about 20 scholarships are awarded annually in the UK. Similar schemes operate in Canada, France, Ireland, New Zealand and Australia.
Nuffield is very much a family and scholars keep in touch, have study tours and conferences to pass on the latest findings and best practise as found by each other.
There are a large number of scholars in Victoria, Australia, and following enquiries we found they were all well and out of harms way.
But.
The fires have left hundreds of people homeless, affecting an area of more than 3,000 square kilometres. Entire towns were wiped off the map within about 24 hours.
This was received from Paul Mumford. Paul is a 2009 Scholar, about to embark on his Scholarship in two weeks time. His response below gives you a sense of the pressure he and his family are under.
----- Original Message -----
From: Paul & Lisa Mumford
To: Paul Ford ; Jim Geltch
Sent: Tuesday, February 10, 2009 7:52 PM
Subject: Won Wron Fires
Just a note between a shower, returning to the shed to fix the vat and a bed.
The Fires in our part of the world are still continuing to taunt us since Saturday, which was our greatest threat. We had a 2 hour window to collect the whole 650 female cows on the farm and place them onto the only green vegetation we had which was the Sorghum crops. (Boy were the girls happy about that!)
Our fire plans had been implemented with my 3 children staying at home with Lisa to defend our home. Looking at it now it all payed off but at the time was one of the most difficult things to do. The children were extremely distressed to start but as they understood there roles they had to play in saving themselves as well as saving the farms/business they were much more calmer and focus about the event. The house was full of 2 cats from the neighbours 3 farm dogs a friend from down the road and her 2 dogs. So
Myself and Aaron (our co – worker) protecting the Assets being the rotary, shedding and animals. All fire breaks, pumps, tractors and spray units were at our finger tips which seems like an overload just for the 2 of us to operate. From the rotary we have a direct view down the valley where the fire was coming from which was a sight that will remain with us all for the rest of our lives I think. We were very lucky with only small sport fires landing on our farm which we were able to extinguish quickly, and were falling some 10km ahead of the fire front at the time, some embers were about 80cm long and the fires were creating their own black rain. So it all seemed so surreal!
As it stands tonight we have 5 fires surrounding us. There is no single one which is an immediate threat but, all could be. The largest is to the east running along the farms flanks some 5 km away and heading north, with all reports saying it will head in that direction in the short term.
Tomorrow is another day of pretty well the same! Fire vigil. The kids are home from school for the week, Lisa is on sandwich duty for the CFA crews and the cows are on the crop.
I personally want to thank you for your offers of support to us, which we will accept if the need arises and hope that we can return the offer to show our appreciation. It really meant a lot to myself and Lisa, so thank you both very much.
I must sign off now and again, thank you!
Regards
Paul Mumford
'Gelbeado Park'
100 Greig's Creek Road
Won Wron Victoria 3971
AUSTRALIA
email : mumfordpl@bigpond.com
Nuffield Scholar
Eleven years ago I was awarded a Nuffield Farming Scholarship, to travel the world for 8 weeks studying a particular topic. Mine was Dairy Cows. Usually about 20 scholarships are awarded annually in the UK. Similar schemes operate in Canada, France, Ireland, New Zealand and Australia.
Nuffield is very much a family and scholars keep in touch, have study tours and conferences to pass on the latest findings and best practise as found by each other.
There are a large number of scholars in Victoria, Australia, and following enquiries we found they were all well and out of harms way.
But.
The fires have left hundreds of people homeless, affecting an area of more than 3,000 square kilometres. Entire towns were wiped off the map within about 24 hours.
This was received from Paul Mumford. Paul is a 2009 Scholar, about to embark on his Scholarship in two weeks time. His response below gives you a sense of the pressure he and his family are under.
----- Original Message -----
From: Paul & Lisa Mumford
To: Paul Ford ; Jim Geltch
Sent: Tuesday, February 10, 2009 7:52 PM
Subject: Won Wron Fires
Just a note between a shower, returning to the shed to fix the vat and a bed.
The Fires in our part of the world are still continuing to taunt us since Saturday, which was our greatest threat. We had a 2 hour window to collect the whole 650 female cows on the farm and place them onto the only green vegetation we had which was the Sorghum crops. (Boy were the girls happy about that!)
Our fire plans had been implemented with my 3 children staying at home with Lisa to defend our home. Looking at it now it all payed off but at the time was one of the most difficult things to do. The children were extremely distressed to start but as they understood there roles they had to play in saving themselves as well as saving the farms/business they were much more calmer and focus about the event. The house was full of 2 cats from the neighbours 3 farm dogs a friend from down the road and her 2 dogs. So
Myself and Aaron (our co – worker) protecting the Assets being the rotary, shedding and animals. All fire breaks, pumps, tractors and spray units were at our finger tips which seems like an overload just for the 2 of us to operate. From the rotary we have a direct view down the valley where the fire was coming from which was a sight that will remain with us all for the rest of our lives I think. We were very lucky with only small sport fires landing on our farm which we were able to extinguish quickly, and were falling some 10km ahead of the fire front at the time, some embers were about 80cm long and the fires were creating their own black rain. So it all seemed so surreal!
As it stands tonight we have 5 fires surrounding us. There is no single one which is an immediate threat but, all could be. The largest is to the east running along the farms flanks some 5 km away and heading north, with all reports saying it will head in that direction in the short term.
Tomorrow is another day of pretty well the same! Fire vigil. The kids are home from school for the week, Lisa is on sandwich duty for the CFA crews and the cows are on the crop.
I personally want to thank you for your offers of support to us, which we will accept if the need arises and hope that we can return the offer to show our appreciation. It really meant a lot to myself and Lisa, so thank you both very much.
I must sign off now and again, thank you!
Regards
Paul Mumford
'Gelbeado Park'
100 Greig's Creek Road
Won Wron Victoria 3971
AUSTRALIA
email : mumfordpl@bigpond.com
Nuffield Scholar
Wednesday, 4 February 2009
Let it snow!!
A very strange thing has happened. It's winter. It's February. Let there be snow! This is the first proper snow in a few years. Sunday it tried, with a few flakes. Nothing stuck, but overnight we were transformed to a winter wonderland. 2" is not enough snow to cause chaos, especially when there is no frost, but its enough for a family of snowmen.
Tuesday, 20 January 2009
The Literary Goat
Every two weeks the local Mobile Library comes to visit our farm. For a bookworm, like me it is a highlight of the week. Books are far better than the TV as they allow your mind to build a picture of the story, in a way that film never can. As our children have got older they have all come with me, and now the girls are at School, only Douglas comes during term time, ie today.
The library parks in our yard, right next to some of the goats;
and today one of the kids decided it was time to pay a visit.
She was a bit of a hit and managed to behave herself perfectly. Her plan is to go back in two weeks to return the book she borrowed...
The library parks in our yard, right next to some of the goats;
and today one of the kids decided it was time to pay a visit.
She was a bit of a hit and managed to behave herself perfectly. Her plan is to go back in two weeks to return the book she borrowed...
Tuesday, 13 January 2009
Butchery News
We have spent the last few weeks getting the processing and butchery side of the farm right, and thought you would enjoy some pictures of the meat we produce, and of Marnie, who runs that side of the farm.
Marnie in the cold room with some kid goat
Last Saturday was our local farmers market. This is it's second month, and I have been involved in setting up and running the market. this month was pretty cold, and at one time the temperature probe for the meat read -9 degrees!
Goats are kidding well and we have also cleaned out their pens so they are clean and warm. The manure has been spread on the land to provide fertilizer for the grass we will make hay with in the summer.
Over the last few months Angela Ion, from Romania has been helping us with the children. She is going back home for a holiday tomorrow and will be greatly missed by us all. Hurry back Angela.
Finally an introduction to a great friend of ours, Hector who took these fine photos, in our front room.
Kid goat selection, chops, diced and leg
Marnie and her produce
Marnie in the cold room with some kid goatLast Saturday was our local farmers market. This is it's second month, and I have been involved in setting up and running the market. this month was pretty cold, and at one time the temperature probe for the meat read -9 degrees!
Goats are kidding well and we have also cleaned out their pens so they are clean and warm. The manure has been spread on the land to provide fertilizer for the grass we will make hay with in the summer.
Over the last few months Angela Ion, from Romania has been helping us with the children. She is going back home for a holiday tomorrow and will be greatly missed by us all. Hurry back Angela.
Finally an introduction to a great friend of ours, Hector who took these fine photos, in our front room.
Monday, 5 January 2009
Kidding
Our first kids were born this morning, on what is the coldest night of the winter so far, -4degrees.
Tuesday, 30 December 2008
Ready Steady Cook Recioe
We hope you enjoy this recipe as much as we enjoyed our day in the TV studios!
Marinated goat with olive tapenade and green beans
by Gino D'Acampo
from Ready Steady Cook
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the goat
2 tbsp olive oil
½ tsp cayenne pepper
1 tbsp brown sugar
1 tbsp clear honey
½ orange, juice only
1 tbsp sesame seeds
salt and freshly ground black pepper
4 goat cutlets
For the olive tapenade
85g/3oz black olives, stones removed
3 tbsp extra virgin olive oil
For the green beans
1 tbsp olive oil
¼ onion, chopped
100g/3½oz green beans, trimmed
pinch cayenne pepper
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
To serve
2 dried apricots, chopped
sprig fresh mint
Method
1. For the goat, in a bowl, mix together all of the ingredients except the goat cutlets until well combined.
2. Place the goat cutlets into the marinade and set aside for at least 15 minutes.
3. Heat a frying pan over a medium heat, add the marinated goat cutlets and fry for 4-5 minutes on each side, or until cooked through. Remove from the pan and set aside to rest.
4. For the olive tapenade, blend the olives and olive oil in a food processor until smooth.
5. For the green beans, heat the oil in a frying pan over a medium heat, add the onion and beans and fry for 5-6 minutes, or until softened.
6. Add the cayenne pepper and the chopped herbs and stir until the beans and onion are coated. Fry for another 2-3 minutes, or until the beans are tender.
7. To serve, spoon the green beans into the centre of a serving plate and place the marinated goat cutlets on top. Drizzle the olive tapenade around the edge of the plate. Sprinkle over the chopped apricots and garnish with the fresh mint.
Marinated goat with olive tapenade and green beans
by Gino D'Acampo
from Ready Steady Cook
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the goat
2 tbsp olive oil
½ tsp cayenne pepper
1 tbsp brown sugar
1 tbsp clear honey
½ orange, juice only
1 tbsp sesame seeds
salt and freshly ground black pepper
4 goat cutlets
For the olive tapenade
85g/3oz black olives, stones removed
3 tbsp extra virgin olive oil
For the green beans
1 tbsp olive oil
¼ onion, chopped
100g/3½oz green beans, trimmed
pinch cayenne pepper
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
To serve
2 dried apricots, chopped
sprig fresh mint
Method
1. For the goat, in a bowl, mix together all of the ingredients except the goat cutlets until well combined.
2. Place the goat cutlets into the marinade and set aside for at least 15 minutes.
3. Heat a frying pan over a medium heat, add the marinated goat cutlets and fry for 4-5 minutes on each side, or until cooked through. Remove from the pan and set aside to rest.
4. For the olive tapenade, blend the olives and olive oil in a food processor until smooth.
5. For the green beans, heat the oil in a frying pan over a medium heat, add the onion and beans and fry for 5-6 minutes, or until softened.
6. Add the cayenne pepper and the chopped herbs and stir until the beans and onion are coated. Fry for another 2-3 minutes, or until the beans are tender.
7. To serve, spoon the green beans into the centre of a serving plate and place the marinated goat cutlets on top. Drizzle the olive tapenade around the edge of the plate. Sprinkle over the chopped apricots and garnish with the fresh mint.
Saturday, 27 December 2008
Christmas Butchery
Well, I'm back. It has been a long time since the last post, as life here has been rather busy. We have been commissioning our new butchery.
It started the year as a straw yard full of goats. In September it was cleaned out and pressure washed. Then Dad and Alan Shore helped us lay a level floor for the coldroom. Marnie and I have been lucky to have our friend Ken to help us as we tiled the floor and clad the walls. Simon and Tim P plastered the ceiling. Paul did all the electrical work and Andy fitted the walk-in fridge.
Then Marnie and Carl were able to make sausages
Cathy helped to pack the sausages
Grace and Amélie kept an eye on the turkeys and Geese
And Douglas was in charge of the machinery...
Merry Christmas!!!
It started the year as a straw yard full of goats. In September it was cleaned out and pressure washed. Then Dad and Alan Shore helped us lay a level floor for the coldroom. Marnie and I have been lucky to have our friend Ken to help us as we tiled the floor and clad the walls. Simon and Tim P plastered the ceiling. Paul did all the electrical work and Andy fitted the walk-in fridge.
Then Marnie and Carl were able to make sausages
Cathy helped to pack the sausages
Grace and Amélie kept an eye on the turkeys and Geese
And Douglas was in charge of the machinery...
Merry Christmas!!!
Monday, 8 December 2008
Ready Steady Cook
STOP PRESS!!!!
We have just had the dates for the Ready Steady Cook Christmas Special. It is on Tuesday 30th December on BBC2 at 4-15pm. Enjoy. We were the goody bag
Tim & Marnie with Sir Henry Cooper, host Ainsley Harriot and Geoff Capes
Lesley Walters getting ready
Ainsley warming up the audience
Tom & Sir Henry 
Tim's Mum & Dad and Grace from RNK Restaurant
Even the chefs were starstruck
Julia, Tim, Marnie John and the cast
Sunday, 7 December 2008
Goats at Tarporley Country Market
This last week has been busy here with little time to think, let alone write a blog. The reason has been because we are involved in setting up Tarporley Country Market. Tarporley is our local 'big' village, about 5 miles away it is where the local senior school is, the garage, and where we go to Chapel.A few months ago the Parish council and some local producers, us and the local yogurt man, got together to make a farmers market happen in the village. The idea was to sell local goods, in the village to add to the High Street and the local community.
We had borrowed the stalls from Aston market, in Manchester, the tables from the First Tarporley Scouts. The site was split so that people coming from both ends of the village met stalls, one section was at the west end, by the chestnut pavillion and had 4 stalls. The rest of us were in Church lane, 15 stalls. This is a cul-de-sac leading to the lych gate.
One of the advantages of organising the market is getting to choose your pitch, we were at the top of the lane, and everyone had to go past us to get to the market. It was brilliant. 
We sold out in hours and could have sold many more goat burgers and sausages.
veg went down a treat
Heidi and Karen were the brains behind the day. They even fixed the weather, cold, dry and sunny!!
Not many markets have a chainsaw artist 
He sold a few of these wonderful owls.
All in all we had a good day, the village had fun, and we'll be back next month!!
We sold out in hours and could have sold many more goat burgers and sausages.
veg went down a treat
Heidi and Karen were the brains behind the day. They even fixed the weather, cold, dry and sunny!!
Not many markets have a chainsaw artist 
He sold a few of these wonderful owls.All in all we had a good day, the village had fun, and we'll be back next month!!
Wednesday, 26 November 2008
Goat Farm Walk
Today was the Royal Association of British Dairy Farmers Goat Farm walk, at Nick & Caroline Brandon's farm in Endon, Staffs. Marnie and I went, I gave a talk on meat goats and Marnie did the catering. There were nearly 200 people there. Goat burgers went down a storm and had all gone by 2pm. Our friend Mandy had made 200 muffins, and every single one was eaten.
Nick & Caroline milk 1500 goats in a huge rotary parlour, and have 1500 youngstock as well. It was a very big, well run business and was a credit to all the family and staff.
Saturday, 22 November 2008
Ugandan Visitors
Yesterday we had some visitors from Uganda(these things never happened when we milked cows). They were here on an exchange visit with Dolen Ffermio (farming link) www.dolen-ffermio.co.uk, the welsh branch of the Farmers World Network which promotes links between farmers in the North and South. The visitors were Moses, a teacher, Emmanuel who runs the kumi orphan project along with Miriam and their Welsh hosts Prof Emyr Owen and Veteranarian Lorna Brown from Liverpool vet school. They had left behind a hot and dry winter for cold and wet Cheshire. We found that they are using Boers to improve their native small african breed, who average 7.5 kg at slaughter to 18-19kg when crossed with the boer.
Pictured are Moses, Emmanuel Miriam & Lorna in one of our barns. They were an inspirational group of people and it was fascinating to spend time with them. What they are acheiving is making a huge difference to the people and the land in Uganda. We wish them every success.
Pictured are Moses, Emmanuel Miriam & Lorna in one of our barns. They were an inspirational group of people and it was fascinating to spend time with them. What they are acheiving is making a huge difference to the people and the land in Uganda. We wish them every success.
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