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It’s a Challenge……….
Raising any type of livestock in Illinois in winter can be challenging. This winter is no exception. With high temperatures in the single digits, keeping everything warm and cozy is a never ending battle.
I’m very blessed though. I’ve got a few things that I wouldn’t want raise critters without!
First and foremost…………..a nice warm barn!
This barn was a blessing to me and I’m very very thankful for it every single day! It isn’t finished yet. We still have to trim it out and get it stained. Hopefully that will happen this summer. It is 24×32 and has a 12′ lean to across the back. It also has two 12×12 stalls and one 12×8 stall. They are perfect maternity wards, and yet still big enough to bring the horse in if we need to. This summer I plan on converting one of the 12×12 stalls into 2 kidding stalls. That will give me three permanent kidding stalls. The 12×8 stall is already a permanent kidding stall.
Recipe Tuesday!
I am on Weight Watchers so I’m always looking for healthy filling meals. This is my potato soup recipe. I hope you enjoy it!
Goodwife Farm’s Potato Soup
- 1 cup potatoes, diced but not peeled
- 1/2 cup diced onion
- 1/2 cup broccoli (fresh or frozen)
- 2 cups water
- dash of salt
- 1/2 cup goat milk
Add potatoes, onion, water and salt to pan. If using fresh broccoli, add it now. Boil rapidly until potatoes are tender. Don’t drain as alot of your water will boil off in the cooking process, . Add milk and broccoli (if using frozen) and simmer until thickened and heated through. Serve!
This is really quite yummy. I use either fresh milk or surplus milk that I’ve canned. This is a nice bowl of soup for one person. You can double or triple your ingredients to make as much as you need!
Till next time…………GOD BLESS FROM GOODWIFE FARM!
Hello from Illinois!
APPLE SAUCE CAKE-IN-A-JAR
This would make nice gifts.
1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples.
3 eggs
3 cups flour (all purpose)
1 cup corn oil
1 ½ cups chopped walnuts or hazelnuts, pecans, etc
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
½ cup raisins, currants, or chopped dates
Pre-heat oven to 325 degrees F.
Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they “ping” and seal. Store on a dark, cool shelf.
SUMMER SAUSAGE
Goat burger makes wonderful Summer Sausage. This would make a nice gift for giving during this Christmas season. There are so many recipes for Summer Sausage but this is the one that I use.
2 lbs. burger
1/2 cup water
2 Tbsp. Tender Quick
1 1/2 tsp. liquid smoke
1/4 tsp. onion powder
1/8 tsp. garlic powder
Tiny bit of salt
Mix and shape into 3 long rolls. Wrap in Saran Wrap and refrigerate 24 hours.
Remove Saran Wrap. Lay in pan and bake at 300 degrees for 45 minutes to 1 hour.
Let cool. Can be eaten right away, stored in refrigerator or frozen.
Disclaimer: The opinions, views, and thoughts expressed by newsletter and blog contributors do not necessarily reflect those of the Kinder® Goat Breeders Association. Goat husbandry advice found in the newsletter and blog is not meant to substitute a valid veterinary relationship. Please request permission to share or reprint newsletter and blog posts.