Weekly deliveries of wholesome, raw milk and yogurt from friend Pam at Silver Hill Farm are always much anticipated. Despite frigid temps and wind chill, a visit to the farm was due. Set on 60 mountainous acres, the farm is a bucolic sanctuary.
Lovable farm dog Tipper was the first to offer a greeting:
Unlike our canine friend, this dainty bantam was a bit camera shy:
In the greenhouse, spinach was thriving and young chickens were keeping warm for the winter:
Greenhouse built by Pam and husband Nathaniel. All building materials were sourced locally, within a 25 mile radius of the farm.
Lines and pulleys, which will be used to support spring tomato plantings.
A welcome bit of greenery amidst the snow and ice
Hunting and pecking for tasty morsels
The sign above the greenhouse door is a reminder of past childhood enterprises.
After visiting the greenhouse, it was back into the icy wind.
The farm runs entirely on solar energy:
These majestic creatures were a delight to behold and looked very much at home in their sylvan surroundings:
Raggedy, the pony (left) and Madison (right)
The beef cows are all grass – not grain – fed and are given balage during the winter months. (Balage is simply forage, baled in a round baler at a relatively high moisture content and then stored in a sealed container.) The round bales then begin to ferment, increasing the nutritional value of the hay. The rare exception made for grain is only small handfuls, fed a couple of times a year as a special treat. From May to October or November, the cows graze freely in the fields.
As mentioned elsewhere on this blog, we are strict vegetarians. It was therefore of some reassurance to learn that measures are taken on the farm to ensure that slaughter is quick, painless and as free of any stress as possible. In Pam’s own words, “They never know what is happening” – a far cry from the all too regular heinous cruelty and abuse inflicted upon these gentle creatures in factory farming operations. In contrast, cows at Silver Hill are well cared for – able to roam freely, take in plenty of fresh air and food, and live out their lives in relative peace and contentment.
Adorable Hereford calf, Sawyer – born this past November and the newest addition to the farm:
With mother, Spot:
Peeking in for a closer look:
Herefords are known for their easy, well tempered manner:
Milk from Jersey cows bear the highest fat content, providing the rich cream the breed is known for:
Sweet Jersey cow, Mazie, given by a friend.
While dressed warmly and in multiple layers, a respite from the cold was needed and we ducked inside for tea.
Wool socks and long johns worn under cords. The Bean boot Stabilicers fell off on more than one occasion while walking through icy snow and would have been better designed with a top strap.
The cows are milked by hand using this surge milker, a vacuum pump which mimics a calf’s suckle. The milk is then run through two different filters prior to bottling.
Little Emily enjoys “milking” this old wooden horse. Practice makes perfect.
Pails and bottles used for milk storage
Lots of canned veggies and jams
View from the back porch:
Inspiration for the farm’s name is self evident:
On a clear day one can see Mount Monadnock but too many clouds obscured the view at the time this photo was taken.
Our last stop for the afternoon was a visit to Rhapsody:
And friend, Poss:
With Pam:
A seasoned horse trainer (Pam trained with Rick Wallen of Wallen West Farms in Marshall, WI), her practical knowledge as well as a degree in equine management are invaluable on the farm.
Barn cat, Puss, was cautiously curious:
Plumb pals:
Poss helps guide Rhapsody, who is blind in one eye.
After thanking Pam for the lively farm tour and giving Tipper one last pat, it was time to leave – but not before picking up a fresh bottle of raw milk to take back home:
Rural New Hampshire 