Cooperatively
Preserving The Harvest
SHEEP
We keep a small herd of dairy sheep, a cross between East Friesian and Lacaune. Both of these breeds are known for their dairy qualities, and are native to Northern Germany, Holland and Southern France. Each of our regular producers give us over a gallon of fresh milk daily during the peak of the season, which we make make all sorts of things with: cheeses, ice cream, butter, cultured yogurts and kefir, soap, etc. Though our original goal for adding sheep to the farm was to produce dairy for our family, we have expanded that view to include meat and fiber for ourselves, and for sharing. Inquire if interested!
Why did we choose sheep for our dairy? In other countries, sheep milk is quite common! Sheep milk is made up similarly to goat’s milk, and so often is easier to digest for those who would be sensitive otherwise. The good news? It tastes good, too! We’d been so happy in the past with our sweet creamy Jersey cow milk, and have never been disappointed by our sheep milk. Our last property would not support a cow, and since sheep are lighter on the land, can be raised in smaller areas, easier to handle for maintenance when necessary, etc - we chose sheep for the long haul.
There are many communicable diseases and infections with sheep, and so we have chosen to err on the side of caution when it comes to protecting our sheep, and keep a closed flock. This means that we do not bring in new sheep unless from an approved source, and we do not rent out our ram for use. In doing this, we can rely on the health of our animals to provide our family with delicious, sweet unpasteurized (raw) milk in the springtime and summer. Because raw milk is so controversial in todays culture, we do not sell it to customers.
If you are looking for a good source of clean, enzyme- rich unpasteurized milk, there are many good places! Pop me an email and I’ll gladly share a list of local dairies, as well as stores to purchase from! ~ Summer
Baby Lambs. Though we will be spending 2020 and 2021 growing our flock, we often have lambs for sale in the early spring. If you are interested in homesteading, or milking your own sheep, this is a great way to start! Inquire directly. We currently have a waitlist that we can add you to.
Grass-fed Lamb. Our lambs are run on our pastures utilizing rotational grazing methods, renewing our farm from it’s past, regenerating soil health and biodiversity, providing us with healthy pastures and delicious meat. We harvest once or twice a year using a mobile slaughter truck for least stress on the animal, then send the hanging meat to age and be further processed (cured, cut & wrapped, etc) at a local butcher shop. We’ve a long history in the community, and prefer either Gartner’s Custom Meats in Portland, Oregon, or Matt’s Custom Meats in Kelso, Washington. We have used Butcher Boys on occasion and have been satisfied,. We also do our own for our family.
Fleece. In the springtime, you’ll find us in the corral with our shears giving our flock a haircut for the coming warm weather. Thought we do not coat our sheep, there are a variety of uses for their raw fleeces. If interested for your use, give us a holler!
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