Milk Cow Adventures

Earlier this year we purchased a Jersey milk cow for the family. She gives about 3 gallons of milk a day and that is with her calf on her all the time. So she has a really good milk supply. 

Recently when my son went out to milk her in the morning around 6:30 a.m., she was not waiting by the gate. She was not in her paddock. She was no where to be seen. And the calf was not around either.

Our property sits on a hill. The farm buildings are at the bottom of the hill. The pastures go up the hill. And it is about 200 foot rise. Currently the other cows are at the top of the hill, grazing in that pasture. The other side of the big block is Sentinel Heights Rd. Those properties are long deep properties, like ours, and back down to ours.

So my sons went up the hill to the edge of our property two different ways – no sign of her or the calf or any manure. (As cows walk, they tend to go potty and leave their manure behind as they walk. So it is a way to track them, tracking their manure.) One son did see a hoof print in the “orchard” area, but no other evidence of anything.

During the day we kept our eyes out for the cow/calf pair. We started contacting and connecting with neighbors beside us – no one had seen anything. And several of us took walks up the hill during the day – no sound or sight of cows out of the pasture.

In the early evening one son checked across the road between us and 81. Then he drove around the big block and connected with some neighbors on the upper side of us. He also walked some other people’s property and checked some of the local ravines to make sure she hadn’t fallen and injured herself. He saw some really pretty areas in those woods. But still no cow. Did she wander off? Was she stolen? Did she go up the hill? That walk is work – why would she go up the hill? Did she fall somewhere? Was she resting and we weren’t seeing or hearing her?

Of course it is now 36 hours since she was last milked. The calf would have been taking her normal amounts, but mom still had 3 gallons too much and that could be a heavy load. She is a creature of habit and is usually there waiting to be milked. And as milking cows get uncomfortable, they go to where they can be milked and they can be comfortable again. So where was she?

Around dusk a neighbor from up the hill showed up in a car. “Hey, do you have a milk cow? I think she is up at my place.” Sure enough he had seen her. He knew about the farm, though we had never met. He has a deep property near ours. He had been driving around his trails and had seen her and the calf, but they weren’t coming to him. So he thought of who might have cows and came to see if she was ours.

Two of my sons went with him. It took a bit to find her and the calf again. As it was, it seems she was headed back toward our property and she and a son happened on each other near our upper field. Once she found the fence line, she headed down the hill for the barn and straight for the stock tank to get a good long drink. She was a thirsty girl, which makes sense as lactating animals need plenty of water to drink to make milk.

My sons got her in and secured the gates. Then she was milked out and felt much better. And now she is staying at home where she belongs.

If she could talk, it would be fun to hear her side of the adventure, where she went and how and why.

Garden Pics 2026

Here are some pics of our garden space this year.

Stewed Rhubarb

We enjoy making stewed rhubarb. For us it is an -ish recipe or a little bit of this and a little bit of that.

Put cut up rhubarb in pan. Add water so that it is about halfway up the rhubarb. If you cover the rhubarb, it will be too runny. Add some sugar – say, 1 tbsp/9 inch stalk. Stir in sugar so that it dissolves. Simmer on stove topover medium to medium high heat, stirring about once a minute. Rhubarb will soften and separate, and it shouldn’t take long. Once it is softened and separated it is done. Enjoy!

This can be served by itself, or over breads or ice cream, or with other fruits.

This is adapted from Fannie Farmer recipe with these proportions – 1 lb. rhubarb, 1/2 cup sugar, 1/4 cup water.

Tetrazzini

I had leftover ham recently and wanted to make a tetrazzini. I adapted a recipe and came up with this rendition. The following week I had leftover turkey and used that meat instead. We have enjoyed this with both ham and turkey. The leftovers became the next day’s lunch.

Tetrazzini

Ingredients
  

  • 1/2 lb spaghetti noodles, cooked and drained
  • 1 stick butter
  • 4-5 cups vegetables, diced – Use what you have – broccoli, cauliflower, celery, carrots, green beans, peas, spinach, chard, greens, mushrooms, onions, garlic, all work well
  • 3-5 cups cooked meat, shredded or diced – Use what you have – ham, turkey, chicken all work well
  • 3 tbsp arrowroot powder – substitute 6 tbsp cornstarch or 12 tbsp flour
  • 1 cup chicken broth – substitute any broth or water
  • 3/4 cup heavy cream – substitute half and half or milk
  • 8 oz cheese, shredded – substitute up to 3 oz cream cheese; any cheeses should work
  • Pepper, thyme, garlic powder to taste (opt.) – other herbs or seasonings would work as well

Method
 

  1. Prepare spaghetti noodles.
  2. Saute vegetables in butter. Add meat. Mix together. Keep over heat.
  3. Mix in arrowroot powder. Add chicken broth and heavy cream. Mix and simmer. Add shredded cheese. Mix until cheese melts. Remove from heat.
  4. Add drained spaghetti noodles. Mix together. Spread in 13×9 in pan. Bake at 400 F, covered for 20-30 minutes, then uncovered for 15 min.

Notes

Because everything is cooked, you can eat this straight from the stovetop. Baking it helps make sure all the vegetables are softened and makes it a little less runny. Either way it tastes good.

Adapted from https://theforkedspoon.com/turkey-tetrazzini-recipe/

Baby Calves

In April 2025 we purchased a bull. He was about 16 months old. He is 3/4 Angus and 1/4 Hereford. Herefords tend to have white faces and you can see that on this bull. He has been with the 9 cows since April.

A cow’s gestation (time she is pregnant) is 9 months. So anything bred in April will give birth in January. As of this writing we have 6 calves with 3 more moms that could give birth. Below are pics of some of the calves.

And here are two outdoor pics.

Moms and calves are all doing well. We are thankful!

Cooking a Pasture-raised Turkey

We have turkeys again this year. Here are some recommendations for how to cook them. Just remember that pasture-raised turkeys tend to cook faster. So don’t over cook them.

Shannon Hayes of Sap Bush Farm has raised pastured turkeys well. She recommends – “Roast these birds at 325 degrees for 8 minutes per pound unstuffed, 12 minutes per pound if stuffed. Yes! They cook a lot faster than conventional birds!” She offers phone support throughout November for how to cook them. Here is her page of recommendations – https://www.sapbushfarmstore.com/s/stories/pastured-turkey-cooking-tips

Heather, from Mommypotamus.com, likes to use a brine for her turkeys. Her recipe is here. She soaks the turkey in a salt water solution for 12-24 hours and then roasts it. One of my customers used this method one year and said that her family thought that it was the best turkey dinner they had ever had.

I like to cook turkey in a bag breast side down. I follow the directions and times on the box the bag came in. I think that this gives a very moist meat.

Any of these 3 methods should work. Just don’t cook it to death, and you will be fine.  And don’t forget the carcass soup for a day or two after Thanksgiving.  My children really like this soup and ask for it year round!

Happy turkey cooking!

Local Publicity

The Local Show with Tom Soccocio Jr and George Powers interviewed me recently. We had a nice conversation about CSAs, items we grow, and some of our farm history. The Local Show interviews about 10 local businesses each week, and it airs on Saturdays and Sundays on iHeart Radio. Here are links to the audio or video version of our interview.

Onondaga Grown suggested our farm to The Local Show. Onondaga Grown sponsors On Farm Fest every September, a day that you can visit Onondaga County farms. They also have a website for local food businesses in Onondaga County. You think of a food niche and it is probably listed on this site. We are under local meats.

2025 Turkeys

We are raising turkeys again this year. These birds are being raised outdoors, moved to fresh grass regularly, and supplemented with locally grown organic grains from Gianforte Farm. If you would like to order one of our turkeys, please use this order form. More details can be found on that page.

Thank you for choosing local food for your Thanksgiving dinner this year!

Which Hat Was That?

You know me as the face and voice of the farm. But I am also a story time lead, a mom and wife, Grammie, a volunteer at church, a home educator. In a recent email with a customer, she hoped I had a good week. I commented that things were sort of busy and I had to keep track of which hat I was wearing.

She replied by sketching this picture out.

The book is The Story of Ferdinand by Leaf Munro. The chicken says, “I think she put on the library hat again!” Such a clever pic! 🙂

So I went to https://www.craiyon.com/en, an AI generating art site, and typed – woman with hat sitting on a stump reading “the story of Ferdinand” to a cow, sheep, and chicken. This was the resulting AI generated pic. Such a lovely pastoral scene.

Chicken to the others – “I think she put on the library hat again!”

A fun diversion in the midst of some busy-ness!