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    Photos from Canada

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    Hiked at a nearby mountain, it was way more rugged than I was used to for a normal weekend hike. Here we
         		 by magdalena, Views[226]
         		 by magdalena, Views[238]
         		 by magdalena, Views[234]
         		 by magdalena, Views[240]
     
    by magdalena, Views[550]
         		 by magdalena, Views[487]
         		 Homemade pickles and plum sauce. I learned canning and helped can them. They are now good for a few years.: by pmok, Views[1287]
         		 Pretty Ella, love the patch of black/brown and the black strip on her back.: by pmok, Views[418]
         		 Buck, the only male goat in the herd. He's always tethered except at night, or he'd terrorized the does by wanting to mount them, typical male animal!: by pmok, Views[324]
     
    The goat barn after we removed all the old hay on the floor (for compost). This is the eating/sleeping area for Daisy and Coco; the four does eat/sleep in a smaller area, and Buck stays outside.: by pmok, Views[372]
         		 These chanterelle mushrooms were a trade for a jar of goat's milk, just foraged the day before. Think we came out ahead on this trade!: by pmok, Views[340]
         		 The goats like to jump around and stand on stumps and buckets in the pen, it's exercise.: by pmok, Views[357]
         		 Ella and Elsa with their mom Violet, who was sold to another family during my stay.: by pmok, Views[1110]
         		 Once the temperature was reached, I ran the curds, now more solid, through the cheesecloth again, and also added salt.: by pmok, Views[260]
     
    I formed the curds as round as possible inside the cheesecloth and in this homemade press, which squeezes all the liquids and forms the shape. The cheese was left like this for 12 hours.: by pmok, Views[280]
         		 The outcome of my goat chese! The shape came out nice, and the texture and taste are not too bad, just enough salt and squeakiness when bitten into. Similar to mozarella. Love it!: by pmok, Views[288]
         		 My first attempt at making cheese with the goat's milk. Here the milk and buttermilk mixture had reached 86 degrees and rennet was added (which makes it curdle). Now I'm cutting into small curds.: by pmok, Views[242]
         		 The curds were run through a cheesecloth to remove the whey.: by pmok, Views[200]
         		 The curds were put in a warm bath, constantly stirred, and heated to 102 degrees in about an hour. The temperature could not increase too quickly or the mixture would become crumbly.: by pmok, Views[260]
     
    Went to the greenhouse and picked whatever was ripe, so many choices on what to have for dinner.: by pmok, Views[220]
         		 Echo climbing on top of her mom Daisy, she does that a lot during the daily walks when she can't reach the upper leaves.: by pmok, Views[267]
         		 Sister does Elsa (the one I'm petting) and Ella, both have a black strip down the middle of their back like their dad, Buck. Elsa is very smart and cries out when I call her name. Ella may be sold soon as meat; she should taste good, she has lived a very pampered young life!: by pmok, Views[409]
         		 Green beans, the vines are so high I cannot reach them.: by pmok, Views[306]
         		 Carrots peeking out of the ground: by pmok, Views[226]
     
    Mica kept me company as I worked on the strawberry beds. She's a bundle of energy and is an amazing sprinter.: by pmok, Views[258]
         		 The strawberry bed I weeded, remmed all the weeds and
         		 Rows of different kinds of beets (the green leaves in front and red in the middle), and brussel sprouts towards the back.: by pmok, Views[305]
         		 Coco is the gentlest of all the goats although she got impatient with me once while I milked her, so she kicked and her hind leg landed inside the milk bucket. We all scolded her for spoiling good milk!: by pmok, Views[310]
         		 Rows of alternating chard and kale: by pmok, Views[281]
     
    House cat Serapina, she's very good at catching mice and squirrels, think she caught one the other night but I didn't look too carefully at what it was.: by pmok, Views[755]
         		 A cold front came through for two days, even snowed in the mountain tops, though it all melt a few days later when it warmed up again.: by pmok, Views[258]
         		 Seven goats live on the farm, here are Daisy and her two kids, Echo (middle, with the black and white ears) and Emme. Daisy has no horns but her two does do, must have gotten from their dad, Buck.: by pmok, Views[286]
         		 Orange bell peppers, these were the sweetest.: by pmok, Views[243]
         		 Portugal chilies in beautiful deep purple.: by pmok, Views[219]
     
    Red chilies as big as Monchi: by pmok, Views[221]
         		 So easy to
         		 Peppers galore in the greenhouse, here are the green ones.: by pmok, Views[221]
         		 So many cherry tomatoes, plenty to harvest in the coming weeks. They are so sweet.: by pmok, Views[192]
         		 Japanese eggplants, not yet the size of Monchi.: by pmok, Views[238]
     
    Elderberries, made smoothies with them, quite sour on their own.: by pmok, Views[198]
         		 True sun-dried chilies: by pmok, Views[193]
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    by s-jayne, Views[173]
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         		 Making yogurt, the pot in the middle contained just hot water to keep the cooler warm so the milk can ferment.: by pmok, Views[200]
         		 Made lemon basil and garlic infused olive oil. The basil and garlic were from the farm, and the oil was pressed from olives grown at K's family property in California.: by pmok, Views[257]
         		 I trimmed these garlics for drying. Each bucket was a different varietal, some have bigger and even number of bulbs, some have smaller bulbs, some are sweeter and some are spicier.: by pmok, Views[244]
     
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