Caramel dozing
Goat
Chevon (goat meat) has been enjoyed around the world for centuries. It is the most commonly consumed meat in the world and is a staple in traditional ethnic cuisines such as Middle Eastern, Asian, Spanish, and Greek. Goat tastes similar to lamb, although a bit darker and more exotic, and can be substituted for lamb in most dishes. Goat meat is a very lean, healthy meat, with approximately the same number of calories as chicken and half the calories of beef.
We have also kept goats for milk. We prefer to consume it raw, for the health benefits, and Erica enjoys experimenting with making cheese and other dairy products. Another friend raises fiber goats, which has prompted Erica to learn how to use a spinning wheel.
Chevon (goat meat) has been enjoyed around the world for centuries. It is the most commonly consumed meat in the world and is a staple in traditional ethnic cuisines such as Middle Eastern, Asian, Spanish, and Greek. Goat tastes similar to lamb, although a bit darker and more exotic, and can be substituted for lamb in most dishes. Goat meat is a very lean, healthy meat, with approximately the same number of calories as chicken and half the calories of beef.
We have also kept goats for milk. We prefer to consume it raw, for the health benefits, and Erica enjoys experimenting with making cheese and other dairy products. Another friend raises fiber goats, which has prompted Erica to learn how to use a spinning wheel.
Baby turkey
Turkeys
Our first year of turkeys, we raised Standard Bronzes. Since then, we have enjoyed raising a mixed bag of heritage turkeys. Heritage breeds generally take a little longer to reach maturity and usually do not grow quite as big as the modern meat-producing breeds. We believe in supporting the standards of the Slow Food movement and in trying to restore hardier, more traditional breeds. These breeds are often on a preservation list maintained by the American Livestock Breeds Conservancy. We have raised Bourbon Reds, Slate Greys, and Spanish Blacks.
Our first year of turkeys, we raised Standard Bronzes. Since then, we have enjoyed raising a mixed bag of heritage turkeys. Heritage breeds generally take a little longer to reach maturity and usually do not grow quite as big as the modern meat-producing breeds. We believe in supporting the standards of the Slow Food movement and in trying to restore hardier, more traditional breeds. These breeds are often on a preservation list maintained by the American Livestock Breeds Conservancy. We have raised Bourbon Reds, Slate Greys, and Spanish Blacks.
Greg & Hatasu
Rabbits
We started with two rabbits, both American Checkered Giants. Large-boned, they get to be 11-12 lbs at maturity but are usually bred for show, rather than meat. As we gain more experience breeding and butchering, we would like to transition to a heritage meat breed.
Younger rabbits are generally more tender, but the pelt is not very useful. Most rabbits bred for meat in America are eaten at a young age. In Europe, where rabbit is a more common meal, animals are usually at least a year old, which also makes their pelt of higher quality.
Rabbit is a very lean meat but quite delicious. It is an excellent alternative to chicken for someone on a low-fat diet.
We started with two rabbits, both American Checkered Giants. Large-boned, they get to be 11-12 lbs at maturity but are usually bred for show, rather than meat. As we gain more experience breeding and butchering, we would like to transition to a heritage meat breed.
Younger rabbits are generally more tender, but the pelt is not very useful. Most rabbits bred for meat in America are eaten at a young age. In Europe, where rabbit is a more common meal, animals are usually at least a year old, which also makes their pelt of higher quality.
Rabbit is a very lean meat but quite delicious. It is an excellent alternative to chicken for someone on a low-fat diet.
"Baby turkey" photo by Nikki Biefel.
All other photos by Caprice Farm.
All other photos by Caprice Farm.