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Monday, October 6, 2008

having goats is like money in the bank . . . if the bank is your toilet

Current goat situation:

Traci: staying on
Finola: don't remind me
Catwoman: staying on--her udder was much better this year than I expected, and her milk had that hint of sweetness that marks her as one of Finola's babies
Edna: going to the Allreds, our wonderful neighbors who have chaperoned us down the path of better nutrition and conspiracy theory
Catwoman's twins: gone to the Christensens in payment for Cyclone's services
Tenacious D: soon to be packages
The Other Boy: soon to be packages

We think we can get away with not buying any beef this fall--we certainly don't have the room in the freezer for it, anyway, once the two wethers are dealt with.

I am really looking forward to only having two mamas kidding next spring. I was knackered by the end of kidding season this year--although it made a terrific excuse for the extreme suckitude of my garden.

2 comments:

richvm said...

We are considering bottling some mutton and elk this year. Elk tasted alright with some beef bullion in it. Having the freezer full is great if the power stays on or the door stays shut. The elk lasted 3-5 years and would be considered a decent protein food storage. Chevon/cabrito would be an interesting product to bottle. My guess it would taste better than mutton and your having fed them I'll bet not as gamey as Elk. Just a thought. http://www.boergoatshome.com/why_meat_goats.php

All8 said...

I like that kind of moola.

Speaking of canning meat. I canned our chickens one year. It tasted great and was ready any time I needed it. Down side, butchering chickens for a good part of the day and then canning it that afternoon/night is a long, tiring process. Very tasty in the long run though.

When we had our beef butchered, we always froze it. So nice to pull some hamburger out or a roast for Sunday.