New goings on at our affiliate blog www.harvestingathome.net where you can read all about our new book. That's right, a book, complete with all the bells and whistles! It has pages, and covers (both front and back), comes with pictures, text, and even a table of contents. Hard to beat all of that value packed into one little package! Anyway, go check out the new thing!
Monday, April 15, 2013
One of the things I have noticed is that the cultural distance from activities that were once commonplace in human society has resulted in a powerful mystification of otherwise mundane tasks. When we decided to harvest our own pigs last year, we found ourselves piercing through layers of mystery that have been erected between the average meat consumer and the source of their food. Butchering meat, once a household skill, is now arcane knowledge, kept by disciples in white lab coats who pass quietly behind swinging doors. What happens behind those doors? Who knows, certainly no one in polite society should like to find out - instead, we are content to be handed individually wrapped portions, developing our specific tastes and preferences with little to no consideration of the whole from which it comes. Even among those who raise pigs, harvesting and butchering is most commonly left to the professionals. When striking out on our own, we found that we were flying in the face of what is now conventional wisdom.
In the same manner, when I began this new venture of raising sheep, one of the tasks that every shepherd would have taken upon him or herself is the annual need to shear the woolies, ridding them of their thick fleeces in time for lambing season and the warming of spring. But, similar to changes in most other areas of agricultural life, when sheep raising moved from smallholdings to vast herds in corporate operations, tasks that would have been achievable by a small community were put into the hands of professionals and specialists. And now, even among smallholders, the instinct is most often to call a professional shearer (a profession growing more rare every year) to schedule a haircut for the sheep at what one hopes will be a reasonable price per head. For those wishing to try their own hand at it, the industrial model (using expensive mechanical shears) tends to maximize efficiency over the comfort of the animal - as a result, one gets the impression that the only good way to shear a sheep is to get it done as fast as possible.
There are other ways to do this. Traditionally, shearing was done comfortably and peaceably using hand shears and some patience. The goal, rather than emphasize efficiency of time, is to work well with the animal and to get a quality fleece for fiber work later. Often these skills were learned on the job, under the watchful eye of a skilled shepherd, but in the Information Age, recommendations on tools and approaches are just a click away, and after research is done all that is left is to give it a try. There is an old Russian saying that translates: "Repetition is the mother of learning." - my aim was to learn to shear our own little flock, using the five sheep as five lessons in shearing.
My brother Alex had put me on to some hand shears that seemed like they would do the job right. They are called Jakoti Shears, and let me tell you, they are, as they say in the east, "wicked shaap", they are extremely comfortable to use, and they hold an edge like you wouldn't believe. Although they are made as garden shears, I would recommend them as a more than adequate tool for the task of shearing. They are manufactured in the UK but carried by several dealers in the US.
I started first with the lambs, and began figuring this whole thing out. In some ways, it is just a haircut of sorts - but there are some tricks that make it work better for man and beast alike. In order to make shearing possible, the sheep is flopped onto their backside and leans against the legs of the shearer. In this position they are completely docile, even slipping towards sleep every once in awhile. What follows is a kind of greco-roman wrestling match, as the sheep is gently rolled around to different positions in order to get the angles best suited to cutting wool and not flesh. That distinction is harder to maintain than one would at first imagine - the wool is so dense, and the flesh so soft, that the line between them is sometimes difficult to discern by eye or even by touch. But there is a feel to the thing that develops in a short amount of time and though we had to administer some minor first aid care to the long-suffering sheep, no major cuts were inflicted.
Keith and I worked our way through the first two lambs and our cutting technique began to improve. A week later I did two more yearlings, and got pretty decent looking fleeces off both. And finally, I turned my attention to "Mama", our bred ewe (due in June), with her impressive shaggy coat. The lambs were easy to move around, but Mama was a different story. Just getting her in the shed and onto the working platform we built was a challenge and it made me think about what kind of system we would need to develop next year when our flock was more fully grown. But eventually she and I worked things out and she sat back and relaxed for her trim. Thirty minutes later, she emerged with a daring new look, and I was able to take some pride in a beautiful and intact fleece.
The fleeces are getting washed, then the plan is to send them off to a local fiber mill for processing. Our plan is to get a bunch of yarn back and put them to use in some knitting projects, that kind of thing. Hopefully we'll have a lot to work with, and can hand some out to talented knitters and see what they can do! Meanwhile, lambing season approaches and all the new learning that will come with it - Mama is ready, now, for an easy time of it with her new, sleek spring outfit. The curtain has been pulled back, the great and powerful Oz has been exposed - shearing is a task well within the grasp of any that would care to learn to do it. For me, there was a recognition that this ritual, a Scotsman shearing his sheep, has been repeated countless times through the ages - and I am glad to continue on in the tradition.
Sunday, March 3, 2013
It was possibly the worst Craigslist ad I have ever seen.
It read, simply: "Lambs: For Pet or Dinner. $50."
A stock picture of some sheep, no contact information save a generic craigslist reply. It looked bad.
My partner in crime at the farm is my friend Keith. He e-mailed me the ad, along with some skeptical side comments. The Yakima Valley has some pretty sketchy farm outfits, and unfortunately that sometimes means that you see livestock dumped on the internet, oftentimes they come in questionable health and are raised in even more questionable conditions. We had been keeping our eyes out for some sheep in order to start up a small flock that we want to keep at the farm - this didn't seem like a very likely answer to our hopes.
But still....it was worth at least a reply e-mail right? So I shot off an e-mail that had a couple of questions in it and my phone number. An hour later I got a call and all concerns were laid aside. We had hit the jackpot.
I'm grateful that the owner of these beautiful sheep had asked her adult son to place a craiglist ad for the sheep....and I'm grateful that he put almost no effort or thought into it. What we found was an absolutely beautiful farm home to absolutely beautiful sheep - 60 head of Cormo, which were managed for their wool. The lambs were 8 months old or so, in perfect condition. It didn't take much chatting to find that the owner was more than happy to be selling the sheep to some young families with an interest in getting started and soon we were talking about what we would be able to take home.
We ended up agreeing on four sheep - three lambs (2 ewes and a wether) and a pregnant ewe that was due in June. This would give us a nice starter flock to work with. I put money down on the spot and arranged to pick up the sheep later in the week, giving us time to get the farm ready for their arrival. We had a couple of fencing issues to address, a shelter shed to get ready (the resident horse had moved out several months earlier) and a few other sundry details to attend to. When we arrived to pick up the sheep, the owner gave us an additional ewe as a "bonus"....and so we came home with five beautiful, wooly creatures.
We were told it would take a little while for them to warm up to us. It took about 4 hours and a handful of grain. The sheep are a fantastic addition to the farm - they seem to love their new accommodations, they follow us around as we work, and their wooly fleeces hold the promise of all kinds of projects in the year to come. In just a few months we will happily add more to their number as the pregnant ewe delivers at least one (maybe two!) little ones to add to the happy crew.
So, this MacLeod is standing in the footsteps of his ancestors. A tender of flocks, a mender of fences, and a shoveler of #*@!. All transferable skills. Say hello to the golden parachute - it's a woolen parachute, which means it still insulates, even when wet. Just be careful how you wash it.
|Lily - the shy one.|
|Mama - bringin' the babies.|
|Cuddles - truly tame.|
|Cocoa - our bonus lamb.|