100 cabbages

Yesterday we planted out 100 cabbages in the cows garden.  (There are 100 more in the glasshouse and 100 more to sow). Today fifty pepper plants of different varieties will follow – the peppers are not for the cows,  they are for the Farmers Market market.

Roxanne is having trouble adjusting to the high protein pasture diet and has ended up with a runny bottom,  (not unusual for Herefords) so she is in the concrete yards on dry food for a few days. The vet is coming to visit today so he will be looking at her horns. Plus look at Lady A (if he has time) and hopefully tell us if she really is pregnant or just in need of a brassiere. I will keep you informed.

This is Molly watching her babies. Above is from her side. The farrowing pen side. Below is from the Point of View of the piglets as they sleep in their creep. You can see the top of their light if you look to the left of the above shot.

Molly lies there for ages – just watching her babies and sharing a little warmth from the light. Every time she gets up she hits her forehead on the bar above her head.  The bar keeps her from blocking the piglet entrance but the bar is  a new addition to the farrowing pen and she cannot remember it is there.

The piglets were visited by the Pig Lady yesterday (castration day – we had five little boars) and she pronounced them all Little Porkers. They are mucking around with their solid food and drinking water. They really are putting on weight now which is just as well as Poppy looks like being bred and her first farrowing date is May 4th. I will need to wean these babies in ten days, move Molly down the back then bring Poppy in to the farrowing pen.

Molly giving birth a few weeks later than expected put the spanner in the works.

Last time I weaned her last brood at three weeks and they did very well. These ones will get three and a half weeks of mothers milk.

Having said that i will keep watch on Poppy – she may not be as close as I think.

It is 66F/18C as I write and windy.

I hope to cut hay in early May, so I am watching the weather hard looking for a week of sunshine.

I hope you have a lovely day.


Weather Forecast –

Thursday 50% Precip. / 0.03 inScattered thunderstorms this morning, then partly cloudy during the afternoon hours. High 71F. Winds WSW at 15 to 25 mph. Chance of rain 50%.

Thursday Night 10% Precip. / 0 inSome clouds. Low 43F. Winds NW at 10 to 20 mph.



51 Comments on “100 cabbages

  1. My you are busy busy! Poor Molly banging her head. But isn’t she a good mother, watching her babies ahhh. ☺

  2. Sounds like you have a lot of balls in the air, juggling as fast as you can! Spring has sprung. The little porker designation? All freezer bound?

  3. I bet the cabbage planting is hard work. Molly looks so sweet watching her babies like that 🙂

  4. Wow, that’s a lot of cabbage! I know it keeps well, but how and where do you store it?

  5. Molly looks a bit like a crocodile lieing in wait 🙂 Laura

  6. Oh my goodness! Cutting hay in May? That sounds just lovely. We barely have pasture growth. (I very often wonder how the pioneers managed to live in these cold, harsh climates.)
    Molly is a pig after my own heart. I could watch the little fatties all day long, too.
    Aren’t cabbages wonderful! We have many plantlings waiting in the basement garden for for warmer weather also. All the brassicaceae grow well here and for this I am thankful!
    Have a great day Miss C!

  7. OH Farmers Market? Did I miss that you are going to grow for market also? 100 cabbages with another 100 to go? Oh I would be in kraut heaven myself! And Kimchi…. chow chow…. If you can’t tell – I like fermented/pickled things. Never met a pickle I didn’t like to be honest.

    Molly is just too cute watching her babies in the creep. So happy she is a good mommy.

  8. What a beauty is your sweet Roxanne. I hope her runny tummy settles soon.
    It is lovely seeing the photos every day of all the new life on the farmy.

  9. Good luck with getting those wee ones far enough along by the time they need to be moved. (Here’s hoping you’ve got more time than expected to make up for lost time.)

  10. Heads up – someone say cabbage? I love me some cabbage. Of course they do make food ghosts after I eat them but they are so tasty going down! Wish I was closer to visit with you my sweet friend… and of course snort with Sheila. XOXO – Bacon

  11. 300 cabbages! Wow! I would love to see some photos of your gardens sometime in late July – please? : )

  12. Wow! That header feels like we just burst upon summer!!
    All is green and bright flowers in Seattle, but the days are still scraggly upper 50s and low 60s with lots of rain and just enough sun to tease us.

  13. That’s a lot of cabbage. It would be interesting to taste, and see, all those different peppers. If only l lived near your local farmers market:)

  14. So much planning, timing and weather watching for you. It’s the same here but not nearly as hectic or as much going on. How DO you manage?

    • It really is not hectic – everything is well planned. I like things to be in order then when something goes wrong it is easier to manage.. c

  15. You will have a great amount of lovely cabbage for the pigs, the chickens, the cows and to sell….not to mention TO EAT!!!

  16. Oh Lordie – methinks I would be far too selfish to pass too much of that cabbage to the animals: think how well sauerkraut keeps and how probiotically healthy it is raw or cooked [what better juice than sauerkraut!!] . . . and then there is kimchi: so easy to make, so much fun to use and again a keeper 🙂 ! Mine moves so fast, make some almost every month and I have to BUY my cabbages 🙂 !

    • Oops – the comment below was meant for Celia. What I wanted to tell you is that I don’t like sauerkraut all that much – but I sure do like kimchi and I’m so impressed that you make it. Is yours as hot, hot, HOT as the Kimichi served in Korean restaurants?

      • Cecile: in Australia making one’s own kimchi is quite common and I have never made it or eaten it hot: the taste comes from the fermentation, radish, fish sauce or anchovy etc et al. The amount of gochugaru [chilli paste] one adds is truly up to you – remember in Korea it is eaten at ALL meals [breakfast included] and, as an addendum, with almost all dishes – and Korean food is very tasty but not hot . . . Sauerkraut: being Northern European-born I don’t think there is anyone who does not love sauerkraut soup or pork and sauerkraut 🙂 !

        • I do have to disagree with you about the ‘heat’ in kimchi. I’ve eaten Kimchi at Korean friend’s home – and also at authentic Korean restaurants in places such New York City and Boston – and believe me (and I don’t mind hot) after two bites… you just couldn’t eat anymore.
          I’m wondering if the kimchi in Australia is prepared more to Australian tastes?? ; o )

          • Found this… “The typical kimchi made with chili peppers is quite spicy. But there are less spicy versions……” And you taught me something – I had no idea that Koreans will eat kimchi with every meal !! ; o )

  17. Did your vet surgically disbudding your sweet heifer? That was the only option I had for the 3goats that I missed having disbudded the usual way, with a disbudding iron. I didn’t do it, as the flies have already come out. I don’t want maggoty heads! Molly is a good mama, glad her babies have turned into little chubbies!

  18. You have soo much to keep track of animals, birthing, haying, starting seedlings for spring etc. etc. etc. etc. And we get to enjoy reading all about it!! ; o )

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