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We are currently on udder watch. Three weeks after we finished lambing and 2 weeks after we were told she was due, Petunia has finally ..read more
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We have hit the busiest period of the year here. Our Soays lambed in the last week or so, the cow is due any day, the polytunnel is looking ..read more
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Don’t let the wild green bit of this recipe put you off. While chives, steamed nettles, dandelion greens, spinach or broccoli can all be ..read more
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A banneton, bowl scraper and a razor for scoring. We are just a couple of days ..read more
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The beauty of sourdough bread, for me at least, is its simplicity: flour, water, salt (and a couple thousand microorganisms, give or take ..read more
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With the first of our Sourdough Bakealongs starting next week, I wanted to give everyone who wanted to learn how to make sourdough bread ..read more
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To me, nothing says spring like wild garlic. We spend about 6 weeks every year eating it in some form or another - pesto, in salads, on ..read more
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Finding Out We Met Our Initial Crowdfunder Target - YouTube I simply can not believe that it was just 3 weeks ago that I we ..read more
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A few months ago, our fireplace in the studio was condemned. It is a beautiful old thing, but something to do with it being too far from ..read more
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One of our favourite uses for our goat’s milk, other than cheese, is to make goat’s milk soap. Great for people with dry skin, this ..read more

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