Happy now, Greyfields? I broke down & bought meat birds (new Question)

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LOL. you and me both. one of my neighbor's who's on this board told me schlecht hatchery sells cornish X for 80 cents SR. you can get 25 for $15 shipping (for my zip code) that's $1.40 a chick. i couldn't resist. we plan on processing them around 5 weeks to have as cornish hens.
 
greyfields....

Easy schmeasy.
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I would hardly call that an easy goal with 3 picky toddlers to feed who only want crackers and related specifics. Luckily with the caveat that we can also use local producers where we are lacking, they still get milk and cheese. I would never deny that to little ones.

The fun part will be juicing our own apples this year!
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I drink my apples.

I've heard of the 100 mile diet, but I had to stretch a bit so Tilamook will be within 100 miles otherwise we would both die of cheese deprevation.
 
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I never understood Tilamook's orange cheddar. Milk isn't orange, so why is the cheese?
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Maybe try Beecher's Cheeses out of Seattle.
 
I make cheese. Each different kind of cheese is made by using different strains of bacteria which are like beneficial yeasts. So, where cheddar came from in England, the local strains of yeast cause the milk to turn yellow. Just like the local yeasts in San Fransisco cause their sourdough to have a dinstinct taste. We have a mother culture of chevre yeast we use for making our cheese.

I wouldn't knock Tilamook too hard. It is very small dairies which produce the milk for the cheese making and they require high husbandry standards. It's both big and good.
 
Our family is absolutely devoted to Tillamook Creamery. They have, hands down, the best cheddar cheese, sour cream, butter, and ice cream in Oregon. I love when I'm out that way, and I can even get the milk! :lickinglipsemoticonhere

My husband makes a few cheeses, as well (ricotta & mozzarella). At some point, he may branch out into more types, because he absolutely loves doing it. Maybe when we have a milk cow someday
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What are all the cheeses you make, greyfields?
 
LOVE Tillamook cheeses.. mmmm.. Extra Sharp Cheddar...

Back on topic..
I just got my CX butchered 2 days ago. They were on feed for 49 days (7 ish weeks) in a box stall. I don't have the tractor built yet, and I got dress weights from 2.8 to 5.5 pounds.

So it depends on what size of birds you want. Next time I am waiting a little over 8 weeks.

I was told by the butcher that these birds don't do well in weather above 80 degrees. While not a problem now, grrr where is my summer weather?, I plan on getting a fan or two for them once we get close.
 
We make chevre every 3rd week or so with the goat milk. So, we eat about 2 lbs of goat cheese every month. Our grocery store cheese bill is significantly decreased.
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If I liked goat cheese, that would sound tempting
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My husband likes it, though. He would be turned on by that information.
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Are my CX's gonna die out here in the Gorge heat this summer? I did not know about the 80 degree thingy. It gets mighty hot, but we do have strong breezes (to put it mildly).
 

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