It’s been a long cold winter at our farm and the cold weather seems to still want to stay. March is the busiest month of the year for us when we are dealing with many new baby calves, but this year it started out fairly slow. Our first calf wasn’t born Read more…
Last year, we applied for the Better Cheese for Pittsburgh education grant from Slow Food Pittsburgh, which provides winning cheesemakers with funds to develop a new cheese or, in our case, learn and refine skills in the art of making cheese. In our original application we wrote, “We have been Read more…
Snow covers the ground, temperatures are dropping, and Clover Creek has frozen over several times this past month. Of course, this also means that the milking parlor pipes and hoses are often frozen when we want to start milking. That’s one reason why we look forward to drying off all Read more…
This morning, our seventeenth cow calved. We were able to feed the babies and still have enough to fill the customer fridge. We have some in the refrigerator now and are letting people know they can stop by and get some. We delivered a limited amount to Wholesome Living in Read more…
Spring is coming: the snow is melting, the birds are singing, and the cows are calving on our farm. On our farm, we plan to have all of our cows give birth in the springtime. Farms that have all their calves in one season are known as seasonal farms. We Read more…