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What's up down home! Another way for you to learn more about the farm- what sheep are like, what happens day to day, how food gets from pasture to plate.
Posted by: Eden on 8/13/2008 | 0 Comments

 So a couple neighbors and I are thinking of taking out a booth at the Farmer's Market in Lexington in the spring. I have lamb. Joe has started raising chickens (and may try Cornish game hens and ducks) inaddition to lambs, and he runs beef, which he currently markets conventionally but could easily enough start taking when I take the lambs. Woody has eggs, and honey, and some veggies. His mom Opal can really put up jams and jellies and veggies. Joe's wife Edna makes great baked goods( so does Joe for that matter). She suggested taking the eggs and some of the veggies another neighbor grows on 12 acres he leases from them, and making little quiches out of them. Zeldon, who grows the veggies, would probably let us pick whatever was in season.

Posted by: Eden on 8/10/2008 | 0 Comments

 This begins a series of posts, where I am going to post the email conversations I have had to this point with Frank Kipe, of Microdairy Designs. He is drawing up my plans for the sheep dairy. In this post I am hopefully going to master posting a video. This is a video I took of the site we have created for the sheep dairy. It is basically in my backyard. Nothing like a 90 second commute!
 

Posted by: Eden on 8/10/2008 | 0 Comments

 Forwarded conversation
Subject: sheep dairy plans
------------------------

From: Eden Myers <m1231e@gmail.com>
Date: Mon, Jul 14, 2008 at 9:59 PM
To: Frank Kipe <frank@kipe.com>


 

Frank,
I never could find the ones I did before so I redrew them. Attached should be a pdf with three floor plans. Phase I, II, III. If the state will let me and my markets hold up I would like to start out just freezing all my milk and selling it frozen to someeone else for transport to their cheesemaking plant. Thus phase I, in which there is no room for a bulk tank and the processing room is just a walk in freezer. In case my markets don't hold up, or the state won't let me, or whenever I am ready to expand into cheesemaking of my own I will pour another adjacent slab and expand as shown. Phase III is another expansion allowing more processing and aging room to move into additional product lines and/or greater volumes of hard cheeses requiring extended press and cure time. Phase IV, which I don't have shown here, is an expansion of the parlor to a double 8, acomplished by putting another platform in the areas occupied by the bath/equip/milk room, which three rooms move into the proc room which moves into the cooler space which moves onto another slab. I have no plans to establish a receiving station and use milk from other farms, but if at all possible need the facility to be compatible with that use ie milk room must be accessible by milk truck.
Clear as mud? The real challenge is coming up with the placement of electrical outlets, light fixtures, floor drains, doors, windows and water supply lines to accomadate serial expansion including relocation of various functions. If I can approach it stepwise like this I can probably pay as I go without having to borrow anything.
Check the blog for some of the construction specs- fiberglass reinforced concrete, radiant hydronic floor heating (extends into holding area) with heat provided from solar panels using rain water. Will probably end up with concrete block construction, as I can save so much on the labor (even I can lay block) and it will be so much more durable, plus easier to maintain constant temp inside.
I'll put together a drawing showing relative locations of dairy to house, barn, holding pen, etc. If I can I'll shoot a vdeo fo the site tomorrow so you can see it. Mu husband calls it the temple mount, you can't understand why until you see it.
Eden Myers
Garden of Eden Farms
http://www.gardenofedenfarms.com/
http://www.gardenofedenfarms.blogspot.com/

 
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