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All in a day's work

Posted 4/16/2010 12:05pm by Leslie Cooperband or Wes Jarrell.
Apple blossoms

The thing about spring is it's intensity.  Wednesday of this week epitomized intensity.  I started the day ladling chevre and transferring another tank load of milk for making Little Bloom on the Prairie and Angel Food.  In the midst of cheese making, our orchardist, Kris, called me to say that Chippewa ("Chippy as she is known affectionately to many) was in labor and it looked like a breach. I rushed out of the cheeserie, donned my coveralls and ran into the barn to find her on the ground, screaming at the top of her lungs in pain. Indeed, the first kid's tail was sticking out of her back side. I put on my elbow-length OB gloves, squirted on the OB lube and betadine and put my hand inside her to grab the legs. It took awhile to reposition the kid to get both legs out, but as soon as I did, I was able to pull out the first kid-a healthy large boy.  I could feel the head of the next kid as I was repositioning the first, so I waited after the first trauma subsided for a normal delivery. She started to push shortly after the first kid came out, and again started screaming with pain. Something was not right. More betadine and OB lube and back in I went to find the second kid's head twisted completely backwards and the front legs oriented backwards as well. This is a challenging position to correct, and I tried to maneuver the head towards the exit to no avail. Every time I tried, Chippy pushed harder down on my hands in contraction.  She was getting exhausted by the minute, so I let her rest before attempt to reposition the kid. After several failed attempts to turn the kids head around, I pushed it all the way back into her uterus. At that moment, Chippy relaxed her contractions, and I was able to pull the head into the proper position.  After a bit more manipulations and a lot more screaming from Chippy, I was finally able to pull the second kid out-another huge boy! The third kid slid out in normal position-another huge boy!  All that drama for three buck kids!!  Poor Chippy was thoroughly wasted from the ordeal, and I milked her out practically lying down.  I am happy to report that all three kids and mother are doing just fine.

No time to waste, after serving as midwife, I cleaned myself up (I was totally covered in birth fluid) and dashed back into the cheeserie to cut the curd and ladle it into Little Bloom molds.  Then, it was time to get the Chicago cheese orders together to take to Tiny Greens to take up in their veggie-oil powered refrigerated truck.  Back home I drove to get milk ready to feed the kids.  As the sun descended in the early evening sky, I took in the flowering fruit trees and the smell of growing green grass. A typical day comes to an end.


So, you want to know what's for breakfast this Saturday, April 17th and what cheeses we have for you for sale, right?

Breakfast Offerings

  • Moore Family Farm Cornmeal Johnny Cakes with Spence Farm Maple Syrup
  • Tomahnous Farm fresh egg, chevre, Blue Moon Farm spinach bagel sandwich
  • Blue Moon Farm hash browned potatoes
  • Assorted scones and coffee cakes
  • Goat Milk "Cajeta" and Apple Lassi (an Indian-style yogurt drink)
  • Goat milk hot chocolate
  • Fair trade Coffee

Cheese Offerings
Chevre-plain, herbed, cracked pepper
Our first of the season "Little Bloom on the Prairie" they are a bit young, but very enjoyable
Moonglo--our raw milk tomme made last December. This is the last of the Moonglo until June, so get some while limited supplies last. 

Tomahnous Farm will be here with their greens, shitake mushrooms, eggs and other early spring veggies. Blue Moon Farm will not be here this week (they're selling pre-orders behind the Coop), but they will return next Saturday.


Next Saturday, April 24th is our last farm open-house of the season, so if you haven't had a chance to come out to see the baby goats, eat a fabulous local food breakfast or buy some great early season local foods, the time is NOW. 

For more information about the breakfasts, etc. visit our website: www.prairiefruits.com under "The Experience".  You'll find information about hours, NO need for reservations, price ranges, etc.
We look forward to seeing you here.