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We don't drink much milk, but sometimes nothing
beats an ice cold glass with freshly baked cookies. |
One question I had when we first started producing our own food, was how to have a year around supply of everything. In the beginning I canned, froze, or dehydrated all the vegetables, fruits, and eggs I could. As we shifted toward a more seasonal model of living, I began to build my menus around what was producing well rather than what was stocked in the pantry.
This shift in eating habits shifted other things as well. By that time I had learned what grows well for me and what doesn't. Initially I wanted to grow a large variety of foods, but by focusing more on seasonal eating I realized I didn't have to grow dozens of different fruits and vegetables, because our
variety is seasonal. Just about the time we're tired of one thing, it's
done and something else is ready to eat.
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I used to freeze and dehydrate a lot of eggs, but now I use
them if I've got them, or plan meals without them if I don't. |
I can have variety in other ways too. For example, I save both watermelon and cantaloupe seeds, but we can only eat so much melon. Rather than devote a large amount of garden space to growing both, I grow watermelons one year and cantaloupes the next. Planting every other year also works well for things that tend to cross-pollinate, such as cantaloupes and honeydews.
I still preserve foods, but by focusing more on extending my gardening season, I can preserve less, which is a time and energy saver. Even so, I combine my biennial plantings with my food preservation plan. One year I grow enough green beans to can two years worth. The next year I grow enough black turtle beans to dry two years worth. These space and work savers help me manage my time and energy better.
And then there's milk. The traditional way of preserving milk is as
cheese. It's a rare person who doesn't love cheese, after all, and most
folks like to take a break from milking. However, fresh milk is one
thing I would really like a daily supply of. Why? Two reasons. Most
importantly, feeding my
kefir. Secondly, because I find it easier to
make fresh cheeses to eat
as we need them, rather than going through the business of waxing,
aging, and storing them (things challenging to do in our hot humid
climate).
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| Still waiting... |
So what are the options for having a year around supply of milk? Dairy animals require a two-month break at the end of their pregnancies to let them put all their nutrients into their soon-to-be-born young. One way to keep the milk supply going is to stagger breeding and birthing. In fact, that's what I tried to do this year. Last year Anna was bred a little later than the others, in hopes she'd still be giving milk while they are dry. Alas, she's pretty much dried up herself now, with less than a month until my first due date. So that's an experiment that didn't quite work out as I hoped.
Anna gave me milk for about seven months, but some does don't dry up as quickly. Some will
produce milk for as long as two years or more. These individuals make
good candidates for breeding every other year. With an extended
lactation, it's possible to "milk through" the breeding and kidding
season without taking a break. Some Kinders are capable of this, but
none of my goats so far has had this trait.
The other option for me would be to breed twice a year. Once for spring kiddings, and six months later for fall kids. Most goat babies are born in spring after a fall
breeding. Kinders are aseasonal breeders, however, which means they can
conceive and kid any time of year. If I bred half my girls in fall and
the other half in spring, it seems I'd have a better chance at having
year around milk.
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| Jessie, Cinnamon, Anna, Violet, Ellie, and Daisy |
So that's the plan, assuming no one gives birth to quads and needs all her milk to feed them. I have one yearling doe that will probably be ready to breed late this spring. If that works out, maybe next year I'll achieve my goal for year around milk.
