Farm Products


Our farm  is Certified Naturally Grown and produces pastured  heritage breed pigs, free ranged pastured chickens and ducks. Eggs are plentiful! And we have a garden and orchard

No goat products this year (2018) as we are updating structures, fencing and herd.

 

Goats

Our dairy herd consists mainly of LaManchas, our farm was named after our first baby goat, Rosy, who won us with cuteness.

Goats are browsers, and like to eat the wild rose bushes..

Our girls are taking a rest from motherhood this year, although Nutmeg is still in milk.


Poultry

We have a mix of laying hens, Buff Orpingtons, Black Copper Marans, Rhode Island Reds, Production Reds, Golden Comets, Red Stars, Wheaten Marans, Aracaunas and brown Leghorns.

Our eggs are fertile, incubator ready!


Our meat birds are Cornish Cross. We plan to raise them in the early Fall 2018.


The Turkeys in the past were Blue slate, this year we will try Narragansetts, also a heritage breed. Not available this year.


Our ducks are big Muscovys. These birds are closer to goose than duck, and are not as oily/greasy as the Peking ducks.

Muscovys make a great alternative to the Christmas Turkey and Yule goose! They weigh in anywhere from 9 to 14lbs.

We brine them before cooking - like you would a turkey or goose, and they are delicious.

Their eggs are fertile and available in the Spring.


We are planning to make duck sausage in 2018.


They all spend their day out in the field, and over in the orchard, and fly into my garden.

 

Pigs

We like to raise heritage pigs and have done so since 2015, Jersey the matriarch sow, is a 85% Berkshire, 15% Gloucestershire Old Spot, mix. She was mated with a 100% G.O.S boar.

Jerseys two girls are mated with our boar is who is 100% Tamsworth.

They spend their day out in the back field digging up the overgrown pasture. They love hanging out under the Black walnut trees, and search out every last walnut, and digging out the wild roses to get at the rose hips. In 2017 we added a frost hydrant in the field to have access to water all winter without carrying buckets of water to the pigs. That was a big project, but totally worth it.


Gardens

We plant garlic. We have onions and shallots and leeks.

The asparagus bed has over 20 crowns.

We have rhubarb and strawberries, blackberries and raspberries, and blueberries.

Our culinary herb bed contains thyme, rosemary, oregano, chives, parsley, dill, sage and basil.

Our garden beds are interplanted with edible and medicinal flowers like calendula, borage and Nasturtium

.Medicinal herbs - nettle, echinacea, comfrey, elecampane docks, and motherwort grow all over the place.

I grow tomatoes, peppers, green beans, broccoli, brussels sprouts and chard, and romaine lettuce, and I collect and save seeds for the next year. I love being able to stock the cold pantry and root cellar for the winter


Orchard

We have apples, peaches and pear trees, elderberries, and Filberts and Black walnuts.

There is a really old Concord grapevine in the orchard that we are training on a trellis. 

We added Roxbury Russet Cider trees 2017.

We are looking into tapping our Maple trees for maple syrup.

We will plant blueberries yet again this year, in the vegetable garden, where there is no way our goats can find them...

The goat have managed to wipe out 3 different years worth of blueberry shrubs in the past, even breaking in thru the netting.

Bees

We had bees in 2013, in a top bar hive, but lost them in a hostile takeover by other bees. 2019 we will start raising bees again.





About Rosy Goat Farm

A family run farm where we raise pastured goats for meat and dairy,  free range chickens for meat and eggs, Muscovy ducks, and turkeys, and pastured heritage breed pigs.

We are also a Hipcamp location! Find-your-muse@hipcamp.com 






Rosy Goat Farm

The Jolly Tinkers

We are a family of four-Trisha (me), and Bill, and our daughters Julia and Sinead.

We bought the farm in 2012, after a long search for the right place. We needed to overhaul the kitchen, starting from the dirt up, and moved in the following year, and then the fun truly began!

We already had chickens, then acquired two goats, Agatha, and Misty. Agatha was still being milked into December. Late December 2013 we bought Jazmine and she had a day old baby- baby Rosy Goat. We named the farm after her.  And our handful of chickens were still laying. The following Spring- 2014, brought more baby goats, and we incubated eggs, and bought turkey chicks, and we acquired Muscovy ducks!

We did a lot of clearing of the land, and fencing in 2014 and 2015!

We raise our animals using organic practices, feeding them gmo free organic food, and letting them free range on our property. We are Certified Naturally Grown.


We started our garden in 2015.

The pigs started out in the garden area to have them dig it up and eat the grass roots and other weedy delights, while i grew our garden from seeds indoors.


The winter of 2014/15 I was finally able to set up this website and make a facebook page- which is simply Rosy Goat farm.

https://www.facebook.com/rosygoatfarm/

I also have started a board on Pinterest -Rosy Goat Farm.

http://www.pinterest.com/breffne/rosy-goat-farm/

and I am on Twitter: https://twitter.com/trishatinker

Instagram:  #rosygoatfarm,

and Google+ as Rosy goat Farm.

We are also members of Central Mass Grown.

Typical year

We begin our year with planting our seeds for the garden, kidding our goats, setting eggs and/or buying day old chicks and turkeys, and the ducks hatch their eggs and the pigs give birth to their litters.

Spring arrives and there are babies happily exploring the fields! Milk production is in high gear and we begin making cheese, and cheese and egg dishes.

The garden is planted and before you know it we have asparagus up and rhubarb, and berries ready for picking. The garlic scapes are collected for pesto, and served with the goat cheese and chutneys- like onion and pepper chutney, or cranberry chutney.

Then it's weeding and watering till harvest time. We bring in our harvests and i make jams, jellies, preserves, chutneys, sauces, pickles and relishes which i can using the water-bath method. 

I make sauerkraut and pickles, and rumtopf, Kombucha and sometimes Jun, goat milk kefir, yogurt and ice-cream, goat cheese, ricotta, cottage cheese, mozzarella, and sourdough and lots of egg dishes throughout the year.

We wind down the year with butchering our meat animals, preparing for winter, and then it's time to stay indoors and enjoy the holidays with all our tasty foods, and work on our website and plan next years projects, and gardens.

Each year we find a new project to work on, like building a duck house or installing a frost hydrant, or building a pig shelter, and, we are always working on fencing.

Farming is a 24/7/365 job. We welcome help all year!