September 19, 2013…. Remembering.
Where has the summer gone? Last week was 9/11 anniversaries
again. It is one of those dates
that seem to have most Americans deep in thought. Remembering. The day of
the twin towers going down. I think on a personal note even before living on a small
farm hours away from New York City and the Pentagon in D. C., it was when the
plane went down in the field in Pennsylvania that made me the most frightened. That
was what made the threat real. That was when I feared for my children and
families, not just gaping at the horror stories and pictures/stories from the radio and
television. That was close to my life.
So much has happened to the world and to my family since. We
go on and live our lives, but will be forever changed. For me each day has become
a gift. I try to take a few minutes to enjoy the sunrise and sunsets. I
try to linger at the antics of the sheep, dogs and even goofy chickens that
escape from the coop.
The summer has been long and emotionally exhausting. The end
of June we had the vet out to check one of the bull calves we purchased in March.
He just was not gaining weight. He was pronounced healthy without
any infection or other health problems. The lambs looked good also.
A few days later around July 4 we started to lose lambs. It was the heat.
We lost three in a ten-day period. The youngest and the weakest; it made
sense but was still hard. Then the temperature changed and we lost an ewe.
I was so confused. I started calling other local sheep farmers. There are
so many reasons sheep die. One of my neighbors, who have at least 200
sheep to my 12, had the same issue. When the weather changed he lost some
also. He had an autopsy (Necropsy) and it was Pneumonia secondary to the
weather change. Otherwise our counts are good and the rest are are still healthy.
We bought a new Ram, now named Rocky…. Compare the horns to the Rocky
Shoe and Boots Logo! :) In Nelsonville. He is a two-year-old Jacob Breed.
Hopefully we will have more lambs in the spring. We have changed our feeding
habits and the sheep are getting a daily supply of mineral with a small amount
of grain to encourage them to eat it! When we worm them on a more regular
basis we give them a solution of Apple Cider Vinegar and Garlic, which is
recommended to help their body immune systems.
In August I was able to show my Quilts and some of my digital
artwork at the Athens County Library with a great response. I appreciate
all the wonderful comments and support. The family took a long awaited
vacation to the Jenkinson homestead in Ireland. A tour took us from Shannon
to Dublin, and then we went to the English lord's home now a bed and
breakfast. The Bel Air Hotel and Equestrian Center, Ashford, Ireland is
the birthplace of Scott’s Great- Great- Great- Great Grandmother, who was
born in the late 1700’s. It is in the small village of Ashford, near
Wicklow, now owned and run by William Freeman and his sisters.
Home now we are preparing for winter even though the first day of
fall is this weekend. The barn is full of over 200 bales of straw from the
field next door, which will take care of our bedding for the chickens and mulching
for next spring plantings. We brought in 26, 4 by 4-round bales of our own
pesticide/ herbicide free hay to feed the sheep and cattle on this winter.
We are still digging potatoes, the apples (Red and yellow delicious),
and pears and coming on fast. We are one of the few farm stands with summer
zucchini, and have a collection of six different sweet and some (hot/spicy)
peppers. Lots of Peppers! The tomatoes (Mostly Roma paste varieties) are ready, as well as
the basil, lemon balm, parsley. The spinach, Chard and kale are being picked.
And we are almost finished with the various green and red beans.
The construction work is almost complete. The 500-gallon
propane tank for the cook stove in kitchen and back up generator is going
in this week. The roof, opaque polyurethane is ready to go on the 1000 sq
foot heated green house.
Tuesdays from 10-12 we are hosting 2 hour painting Plein Air
painting classes being taught by Jeff Risner for a small fee of $15. If
you would like to come and stay for lunch, lunch will be available for a small
fee also. Just RSVP with me (740-541-4190)
or Jeff.
