What’s for sale?
Posted: January 23rd, 2007 by Lisa
This year, we have medium cream-colored eggs for sale from our Icelandic chickens, $2.50 a dozen. Our chickens wander around our farm, follow our sheep, eat vegetable scraps and otherwise scrounge for their food, which makes their eggs incredibly healthful. These can either be picked up on the farm, or I deliver into the Keene area once a week. These sell out early, so call or write to get on the list.
In April, we will have fleeces from the entire flock, who were not shorn in the fall. Call or write to reserve the ones you are interested in. There are only two lamb fleeces this year, from Buster and Baabs, both white and very crimpy, and they will be the first to go. We are not shearing the llamas this year, but I have their’s from last year, and might be persuaded to sell one of them.
Throughout the summer, we will have chicken for sale as the cockerels grow up. These must be picked up on the farm, and can be frozen for you if you’d like. Call or write to get on the list, and tell me about what weight you are looking for.
I will update this page with the available vegetables for sale as we see how the season goes. I am definitely doing an entire raised bed of Peche Jaune (French for yellow peach, and they are heavenly) tomatoes again this year, and will be drying and canning them as well. I do ship the dried ones (which are like eating candy), but fresh and canned must be picked up on the farm.
The black trumpet mushrooms will start in August. If you want fresh, call or email to get on the list. We’ll have dried ones starting in September. I ship fresh and dried ones.
In the fall, we will have honey, lamb and the pork from three Tamworth pigs. I do not ship any of this. The whole point of raising the honey crop is for local honey, which helps so much with allergies. The point of raising pastured lamb and pork is also for local consumption.
No sheep’s milk, yogurt or cheese this year. I’m going to concentrate on a couple of new cheeses this year, so will be using all of it myself. I will do yogurt and raw milk next year, if my breeding plans pan out.
Comments
Comment from debbie Time: March 9, 2007, 8:25 am
Will you please let me know when the mushrooms will be available. Fresh please. Are you near surry, nh? If so, I might be able to pick up my mushrooms. Also do you mail fresh mushrooms? Thank you debbie
Comment from Lisa Time: March 9, 2007, 9:11 am
Will do. Marlow is only about 10 minutes from Surry, and I am down that way weekly. I’ll put you on the list for the fresh ones. Thanks!
Comment from Judith M Helie Time: March 12, 2007, 2:33 pm
Do you have any Icelandic sheep for sale and if so how much are you asking? I live in Hillsboro, NH. Not far from you. I have 1 Icelandic/Shetland cross that my daughter gave me as a gift. I love her to pieces, but she wants her back now. I’ve been thinking of getting rid of all my sheep, but I just love to have them around. I have Romneys, Shetlands , Jacobs, & the crossbreds. I guess I’m just an animal lover & will be until I die. I’m 63 now & wish I was 20 and just starting with all the wool bearing creatures. Sorry for rambling on. Do you have any sheep for sale at the moment?? Do you spin??
Thanks,
Judy
Comment from Lisa Time: March 12, 2007, 3:43 pm
I do indeed. The price depends on if you want them registered or not, and which one. You should come over and see them, feel their fleeces, see personalities.
I am learning to spin, and the Icelandic roving just spins up like butter. I am loving it to death. Are you looking for a ram? A ewe? A wether?
I think my favorite sheep is my Icelandic/Shetland wether, Leon. He is a total sweetheart.
Comment from Helen Time: March 15, 2007, 8:24 am
please keep me up to date on mushrooms, chickens and dried tomatoes. We will be moving this summer so my visits will be sporadic (if at all) but I can drool - and with luck pay a visit. We will be moving from Grantham to Hanover/Lebanon. Do you design your own website? If not, who does - I need to upgrade mine to make it more interactive (as you will be able to tell). Helen
Comment from Jessica Time: March 21, 2007, 6:48 pm
Hi, I came across your weblink on homesteading.com and saw that you had icelandic sheep. If you were interested in selling some I would be very interested. I have 2 ewes now and would like a grand total of 5, so possibly a ram or a couple of wethers,lambs….I’m open to almost anything, no need to be registered, they would be just pets!!!
Thanks
Jessica
Comment from Lisa Time: March 22, 2007, 5:17 am
Are you nearby, Jessica? I have some really sweet and pretty sheep that would make great pets. Pretty fleeces, sweet temperment, and registerable in the future if you change your mind.
Comment from Jessica Time: March 22, 2007, 5:37 pm
I’m in Andover, NH, so not to far away. we have chickens, ducks, our 2 icelandics (socks and mittens), and 2 Pygmy goats. I want to learn how to spin, but can’t seem to make the time. drop me an email.
Jessica
Comment from David Boatwright Time: April 9, 2007, 1:11 am
Would like to get a start of the Tamworth pigs is a list of breeders in North America or a breeder that you know of that would sale a gilt or two so I could get a start,I live in southern Oklahoma and would appreciate any information. THANK YOU
David
Comment from Lisa Time: April 9, 2007, 8:15 am
David — I’ll answer you in email as well, but put it out here in case it helps other people too. There is a mailing list for Tamworth pigs on Yahoo, called “Tamworth Talk“. I bet you someone there can set you right up! Good luck.
Comment from Joe Salyer Time: April 25, 2007, 11:16 am
Hi,
Gordon & I would like to invite you to visit our poultry auction site at http://www.poultrybid.com
We do not charge for listings, and offer this as a service to the farm community.
Feel free to register, upload or bid on any items of interest.
Thanks for your time.
Sincere regards,
Joe & Gordon
poultrybid.com
Comment from stacey cpllins Time: May 9, 2007, 7:02 am
Hi there-
We’re in maine and looking for an Icelandic chicken chick (pullet) for our brand-new backyard flock. Will you have any chicks this spring? Or know of anyplace we could get one (within a couple hours of Portland ME)… or a few-weeks-old pullet maybe?
Thanks!
Stacey
Comment from Lisa Time: May 9, 2007, 8:17 am
Sure, Stacy. This batch I have now is about 6 weeks old, and I’ll happily sell you a few, as soon as I can determine gender. We are about three hours from Portland, but maybe we can meet in the middle. I’m always looking for an excuse to see my son, who lives in Portsmouth!
I also have a batch in the incubator right now, so if you are wanting to wait a bit, these are going to someone in Limerick, so maybe you want some of them instead.
Comment from Jake Time: June 6, 2007, 11:25 pm
Do you have wool to send overseas to Canada?
Comment from Lisa Time: June 7, 2007, 5:39 am
Sure, shipping to Canada is fine. I’ll email you, but tell me what colors you are interested in.
(Jake — your email address bounces for me!)
Comment from Janie Time: July 29, 2007, 7:43 pm
Hi Lisa! I’ve tried making yogurt and its never turned out right. Maybe its my temperature or just the fact I’ve found I dont like using powdered milk (as most recipes call for it). What do you use and what is your method? Do you strain it? How long if so?
Thanks!
Comment from Lisa Time: July 30, 2007, 9:19 am
Janie — what kind of milk are you using? Ultra-pasteurized milk never worked for me, which is why I switched to raw milk. I had started searching for “regular pasteurized”, that only heats to 200 degrees, but couldn’t find that locally.
I don’t like it with powdered milk, either, and that is supposed to be there to help give the milk more milk-solids and proteins, which is what makes the yield. People use rennet or gelatin to help that as well, but I don’t like it like that at all. We just won’t eat it and it’ll go bad.
So here is what I do, exactly, to get yogurt that is the consistency I want — I use the kind I want to achieve as a starter. I add about 2 ounces of Fage Greek Yogurt to half a gallon of raw milk, that I’ve heated to 180 degrees, and then cooled to 116 degrees. I keep it in the yogurt maker for 6 hours, going so far as to set a time. I cool for the rest of the day, about 4 hours, in the ice box. Then I pour it into a collander lined with cheesecloth overnight.
It comes out thick enough to hold a scoop shape, but still very creamy and tasty.
href=”http://www.flickr.com/photos/lisanh/852070483/
I think I will write up a recipe for that. I get asked a lot about my yogurt, even though I’m not selling it this year. Next year! For sure.
Comment from Janie Time: September 5, 2007, 10:10 pm
I’m just using whole milk I buy at the store.
And really? Only 2 ounces? Seems like it would be more!
Thanks a bunch!!
Comment from Vicki Willis Time: September 19, 2007, 4:04 pm
I am currently searching for a source for New Hampshire, farm raised chicken. The folks from Winrose Farm in Greenfield were unable to supply any this year as they suffered some sort of loss. I usually purchase 20 whole hens, probably about 3+ lbs each. I am a “Slow Food” member and try to purchase most of my food locally. I hate the thought of having to buy chicken at the grocery that was raised somewhere far away.
Thanks.
Comment from Kate N Time: September 29, 2007, 11:17 pm
Lisa
please email me - would like to discuss buying some honey - 6 bottles if they will last until Christmas
Comment from maria Schumann Time: October 3, 2007, 5:59 pm
Do you have any rams or ram lambs for sale? I’m looking for a white horned ram, registered not necessary. let me know, thanks!
Comment from Lisa Time: October 4, 2007, 12:23 pm
Good timing! I answered you in email as well, but I’ve got three that meet what you are looking for, and I’d love to find them a home rather than send them to the butcher on October 13!
Comment from Jessica Time: October 12, 2007, 3:15 pm
Hi Lisa, I am also looking for a ram lamb…..I am not particularly fussy about color, just want a healthy boy.
Thanks
Comment from Mary Ruth Time: October 17, 2007, 5:11 pm
Hi! you have a wonderful website. Would you, or anybody else listening know where I can get four young hens for eggs laying? I have a single banty now and although she is quite amusing, I really could use some more..Rhode Island reds or NH’S? We just built a wonderful coop, my husband is a great carpenter and it even has a skylight. Chickens will have a great home and we live in Boscawen. Thanks!
Comment from Lisa Time: October 17, 2007, 5:45 pm
Mary Ruth — there are quite a number of New Hampshire chicken addicts on the Homesteading Today forum. I’d suggest you post your query here:
The Poultry forum or the The Barter Board, which is where I see people looking for hens.
Good luck!
Comment from susan Time: December 31, 2007, 10:55 am
hello! i just found you via flickr. lovely snow today, eh? we live over in rochester, but my daughter goes to keene state. i would love to find out what you have for lamb/pork and chicken as we visit often!
(next visit jan. 21st)
nice to see your farm.
best wishes for sheep cheese in the new year! we LOVE that!
susan
Comment from Gary Time: June 8, 2008, 4:42 pm
Interested in Polly, can I get more info please?
Comment from Tiffany Mannion Time: July 17, 2008, 9:02 am
Hey Lisa!!! I wanted to know if you had any lamb and meat for sale this fall? We are looking for a full lamb and a half a pig. Thank you!!! I hope you are well and happy!
-Tiffany
Comment from Tiffany Mannion Time: July 17, 2008, 9:02 am
Also, I’d be interested in getting eggs from you. (Sorry, I forgot)
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