Manta's boy, Chaleco

Next we were contacted by some established Churro breeders near St. Johnsbury, who were looking for a lighter-colored ram to introduce some new genetics into their flock. They bought Chaleco, the reverse badger ram from Manta. I’m looking forward to seeing photos of their lambs, which should be due in the next few weeks. Then in January we were contacted by a woman in Maine, also in search of a ram lamb. Fortunately we still had Louis, a fine black ram lamb with great fleece and amazing horns, just like his sire. It’s great to see some of our first lambs going to good homes.

Louis, Nina's ram lamb

Fortunately, we got a recommendation on a slaughterhouse from a friend of ours who raises pigs: Brault’s Market in Troy, Vermont. It’s about a 2-hour drive from our house, but the peace of mind that comes when working with a reputable, ethical, and family-owned operation are more than worth the extra travel time. I called them back in October expecting to have to wait a couple of months for an appointment, but was surprised that they were already booked into February. So we took the first available date and marked it on our calendar.

Sheepskins make great chair covers, cushions, and lap blankets.

Even after death we have tried to honor their gift of life by using as much as we can. We’ll eat the organ meats rather than throw them out. And as it turns out, waiting the extra time for an appointment was beneficial. It allowed the lambs to grow a little larger, and since the butcher charges a flat rate per head this meant more meat for our money. It also meant that the lambs had more time to re-grow their wool after October shearing, and since we elected to save the hides for tanning, this will make for a much more luxurious sheepskin with a nice thick coat of wool. The hides are in the barn, salted and drying out before I send them to the tannery, and our freezer is full of delicious, healthy meat.

This winter has been an interesting chapter, providing important learning experiences for us. Spring is time for another shearing, and warmer weather means I can get back outside to skirt fleeces and dye some yarn. I just hope we can make it through mud season without another huge snowstorm.

Cardiff Castle Entrance

After a wonderful visit in the countryside, we attempted to see some of the Cardiff attractions that we’d missed previously due to snow. Our first stop was Cardiff Castle. Unfortunately we found the place still closed due to snow, and at first I boggled at this. The keepers had over 48 hours to clear away the snow, so why wasn’t the castle open again? But reality was sinking in. None of the sidewalks or roads had been cleared, because there were no snow plows. Heck, there weren’t even snow shovels! So, we took a few more pictures of the castle exterior, then did an about-face and headed back to the shopping district across the main avenue.

On our first day in town we had spotted a couple of souvenir shops across from the castle, and these were fortunately open. We browsed through trinkets and eventually found a few items to purchase: a couple of refrigerator magnets for our collection, a miniature love spoon, and a baseball cap for my step-father. We also purchased a few postcards. From the shop we headed south back through the central mall, now treacherous with sand-like snow/salt in places and shear ice in others. We spotted an open-air Christmas market and stopped to look at jewelry. While I browsed earrings for my mother, Rick watched and heckled folks who were trying to break up a thick sheet of ice on the sidewalk, at one point asking the sausage vendor to use his enormous frying pan to aid the effort. After selecting some earrings we ducked into cafe for some hot chocolate (for me) and coffee (for Rick), which we enjoyed on our way back to the hotel.

Sarah & T.A.R.D.I.S

Among other attractions we’d missed on our first day, the Dr. Who exhibit was still on our list and, after getting better information, decided that this would be our pre-dinner activity since it was in the bay, an area we hadn’t ventured to yet. We took the scenic route off the main avenue, wandering through a new development of townhouses and condos. Like the main shopping center, this are looked completely new. After about 15 minutes we arrived at Cardiff Bay and made our way into the shopping mall.

The exhibit was a little corny but worth the £6 entry fee. It was fun seeing all the costumes, props and especially the daleks up close. We took our time going through the exhibit and took lots of photos. At the end we browsed the gift shop and I decided to get a small die-cast dalek/tardis set for my office. We noticed one of those souvenir penny machines and made a few Dr. Who pennies to give to friends. At this point it was time to think about dinner, so we decided to ask the guide at the exhibit for his recommendations. The man was a trove of information! Not only did he make some very good suggestions of restaurants, but he also gave us a detailed overview of all of the locations in the warf where the Dr. Who series was filmed, from the main streets, the parliament building, even the ice cream shop.

Rick & Cardiff Bay

Based on our friend’s information we decided to stroll the bay before heading to dinner. It was early and there were very few people out, and most of those we did see were workers clearing the sidewalks. We decided to head to the pub for some quiet away from the sound of shovels on ice. The sea was grey but we enjoyed the view from the second story as we sipped our pints. I could imagine a large bustling crowd of tourists on the docks below in the summer – queuing for boat rides, waiting in line for ice cream, getting sunburnt – and I was reminded why we opt to travel in the off season.

After our beer it was time for dinner, and we chose CÔTE based on our tour guide’s suggestion. This is a chain restaurant with a French bistro feel and menu, and we found the atmosphere, service and food excellent. When we arrived we were still a little early for the main dinner hour, but as the evening wound along the place filled up. There was a French couple in the corner eating steak, an Asian couple on holiday, and, eventually, a large group of coworkers/friends out for the annual Christmas party. We took our time finishing the delicious meal, but were happy that the timing had worked out well, as we departed just as the place started to get noisy.

Wales Millennium Centre at Night

On our way back we walked up the main boulevard, Lloyd George, towards the city center. It was getting cold again and walking was difficult through the snow/sleet/sand mixture on the sidewalks. I was very glad to see the hotel bar again, where we stopped for a quick nightcap before retiring. We went to bed early in anticipation of our 5:00 am train to Holyhead in the morning on our way to Ireland.

Hanging Pheasants

Having gone to bed relatively early, we awoke refreshed to a beautiful snow-covered day on Saturday morning, ready for another adventure. Knowing we’d be on the move for most of the day, we headed down to the Novotel’s breakfast buffet, which is much higher quality and greater selection than the type of “continental breakfast” one finds in US hotels: there’s cereal, fruit, juices, pastries and fresh breads, plus hot items including all of the makings of a Full English. It’s quite a good deal.

After our meal we walked to the train station, which was easy to find now that we had started to get our bearings around Cardiff and the sun was shining. We took the train down to Abergavenny, the closest rail stop to Usk, then hopped into a taxi for the second leg of our trip. Farmlands set along rolling hills sparked in the sunlight and I was reminded very much of home.

James Swift and Wares

The taxi driver didn’t know exactly where the farmer’s market took place, but we knew that it was set up “across from the prison,” so easy enough to find. We arrived to find a few shoppers milling about outside, and immediately noticed some of the vendors, selling whole game birds, fresh fish, and locally brewed beer. Inside we found yarn, cheeses, local wine, handmade chocolates, vegetables, and in the middle of the market, our friend James from Trealy Farm with a crowd sampling his traditional charcuterie: cured sausages and air-dried ham. James seemed to be the most popular stall in the market. We said hi briefly but didn’t want to get in the way of commerce, so stepped aside for a cup of hot tea.

Untapped Brewing Company Selection

After the warmup, I decided to check out the two yarn vendors there, while Rick browsed some of the other booths. I couldn’t decide which yarns to buy and went to look for Rick, who had left the building. Then I remembered the beer vendor setup outside. Sure enough Rick was there talking with the brewer of Untapped Brewing Company who was interested in the popularity of the homebrew scene back in the States. He had a nice selection of different styles available, and we selected a stout and a porter. Then, after securing our purchases in James’ booth, we decided to check out the local castle.

Usk Castle

Usk Castle is a ruins dating from 1170 CE, but still functions as a residence! To reach the site we crossed through the village passing small shops and quaint houses, and saying hello to people in the street. As we came to the castle grounds we had to walk up dirt drive, and met a young man who smiled and greeted us. At first we thought he might be a castle caretaker or a guide, but as we crested the little hill we found that he was there selling Christmas trees, and apparently had thought we might be customers.

Usk Castle Grounds

We didn’t see any other grounds staff and asked if we could tour the castle on our own. The young man seemed to think it would be alright, so we clambered up some terraced gardens and made our way into the keep, which was still well intact. We then circled around the walls and eventually found a gate leading into the main courtyard. A small signpost on the gate warned that there were sheep grazing in the castle and asked visitors to close the gate behind them, which we did. As we entered, we found some geese to our right and another signpost explaining that they were on sentry duty and warning us to stay clear — knowing geese to be quite territorial, we also heeded these instructions.

Usk Castle and Rick

We didn’t see the sheep at first, but immediately noticed the view beyond the walls and towers of the castle. In a corner of the grounds we spotted some stairs leading up to the top of a wall. I had some trepidation about walking on a ruin but the wall had been reinforced with steel bars and there was a handrail, so Rick forged ahead and I eventually followed. The views of the mountains and the village were incredible! At the other end of the wall was another tower, and Rick found sheep droppings on the stairs. He descended the tower and eventually ended up back in the courtyard below my position on the wall. I had him take my picture, and then we switched and I took his. Finally, we spotted two sheep on the other side of the courtyard, eating shrubs and reaching up to nibble on some evergreen trees. They were nonchalant about our presence so we took a few pictures as we made our way around the circular courtyard to check out more of the view.

Usk Castle Sheep

We stayed in the castle as long as we could, enjoying the quiet, the snow, the views, the sound of sheep munching gently. Eventually it was time to return to the market, so we headed back down the hill, passing one of the castle manager’s buildings on our way to the road. He had some dressed pheasants hanging on a line outside the door, strung next to tools, coats, boots.

Sarah ♥s Wales

Arriving back at the market, we found many of the vendors clearing up. After James finished with his last customer, we started helping him organize his wares and pack up the truck. Apparently it hadn’t been as much of a sale day as he’d hoped, so there was more meat to pack. We sorted, organized, and began stacking bins and baskets of sausages and dried hams. Through careful planning and puzzling we eventually managed to stack every last piece in the van and squeeze in after it. James then drove us back to the farm.

Trealy Farm is situated on the side of a hill in Monmouthshire, and as we approached the road curved so that we could see most of the property from a distance. After a few minutes we turned onto a snowy dirt road which was fortunately flat as the meat van didn’t have much traction. We passed a neighboring dairy farm and eventually parked at the bottom of the drive. Since it was cold out, James elected to leave the meat in the van, and we unpacked just the essentials — James’ cell phone charger, the cash box, a tray of veggies and a box of desserts traded at the market — and carried them up to the house. Ruth joined us, and we were invited in for tea and a warm-up by the massive hearth in the living room.

Not sure why there is a badger on the sign

Once warm, Ruth suggested a walk to see the land and the animals up close. I was feeling a little tired and feverish but didn’t want to miss out. Fortunately there were extra wellies since our shoes were already wet and we were about to head out into damp snow. Bundled again, the four of us set out along with Ruth’s new sheep dog, Sid. We made our way through a series of pastures, each one fenced and bordered by hedgerows. The views across the sparkling valley were spectacular!

Sid & Ruth

In each pasture there was a different group of animals. First there was a flock of sheep with a few different breeds including Manx. Next we made our way over to a herd of boer goats and met the friendliest buck I’ve ever seen. He loved getting scratches from James. We moved through this pasture into the next, which held some Welsh Mountain sheep, the primary breed that Ruth raises both at Trealy Farm and her family farm in northern Wales.

View from Trealy Farm Fields at Dusk

This particular group consisted of ewe lambs that had been selected for breeding. Because they were young, Ruth had been using them as a practice group for her dog Sid to work. Apparently young dogs like Sid have to build up their sheep-herding confidence, so practicing on a group of nervous young sheep is preferable to a group of stubborn matron ewes who might not respond as easily. Ruth was happy to give us a demonstration of Sid’s abilities as she had only had him at the farm for a couple of weeks. Sid did an excellent job – first gathering the flock and bringing them to Ruth, then moving them to the other side of the pasture. At one point the flock broke into two groups, but Sid was patient and eventually got them back together and into the correct spot. It was the first time that Rick and I had seen a sheep dog work outside of a staged demonstration and it was very impressive to watch.

By this time dusk was rolling in, so we began making our way back to the main barns. We saw some kids that were being kept under shelter for warmth, along with a couple of beef cattle. Then James wanted to show us his wooly pigs, a rare breed that he uses for the charcuterie business. Unfortunately the pigs were reluctant to come over when James called, and weren’t enticed even by grain, so we climbed the fence and went over to the pigs. It was dark out, but you could see how hairy these pigs were. They also were smaller than the commercial breeds we were accustomed to seeing. I was a little wary as they snuffled my boots (pigs do bite!) but stuck around long enough to feel their thick, wiry coats.

We retired once again to the living room hearth to warm up, and were invited to stay for dinner. James cooked while Rick and I got to spend a little more time with Ruth. Of course Rick had met both of them when he visited in 2001, but I wanted to learn more about Ruth’s connection with sheep. Turns out her family has been in the farming business for generations, and much of that time has been with sheep. She told us that her father had passed away the previous year and left her a large farm with 2,000 head of sheep in northern Wales, which she hired someone to manage. Rick and I half-joked when we volunteered to help manage the farm. We talked breeds and shepherding for a while, and I mentioned that knitting had become a trendy hobby in the US. It was very interesting to note the similarities between the breeds that I’d seen at Trealy farm and those that I was more familiar with in the states. The Manx reminded me of the Navajo-Churro sheep that Rick and I raise, and the Welsh Mountain were small, like Shetlands.

All this time amazing smells were wafting in from the kitchen, and Ruth traded places at one point to finish the roasted vegetables. We then sat down to an amazing meal of a French-style cassoulet with a new type of salt-cured sausage that James had been experimenting with for the business, plus fresh cabbage and potatoes from the market. There was a side of roast turnips and more potatoes with herbs. The meal was amazing! After dinner we talked about the local- organic- and slow-food movements and compared progress in Europe and the US. James had attended a Slow Food North America meeting and was impressed at the innovative marketing and products that some US producers were using to sell their products. We talked about the Community Supported Agriculture (CSA) model of direct sales from farmer to customer, the farm-to-plate initiative in Vermont, slaughterhouse and meat inspection regulations and our friend Walter Jeffries who is building his own meat processing facility on a micro-scale. James and Ruth seemed pleased as we were to find others who shared an interest in local, sustainable farming and were more engaged with their efforts than the average city visitors.

As the conversation drifted into beer-making, James broke out a selection of desserts that he’d also scored at the market, including French tarts, cheesecake, and other delights. Rick discussed the homebrew movement in Vermont and the renewed interest in being able to grow hops and grains locally for small and hobby beer production. It was a wonderfully engaging and relaxing evening and we were reluctant to leave, but knew we had to get motivated before we missed the last train back to Cardiff. Before we left Ruth gave us a Welsh Christmas card.

James, Rick and I bundled into the farm’s ATV and headed down the drive. At the bottom, James retrieved a couple of packages of meats for us to try, then we got into the family car and James drove us to the train station. Trying to read the schedule was a bit confusing but with the help of another passenger we confirmed that a train headed to Cardiff would be along in a few minutes. It was about 10:00 pm and a few more passengers arrived on the platform, all of them dressed up for a night out in the big city. Rick and I couldn’t purchase tickets via the kiosk without chip-and-pin credit cards, so we boarded the train planning to pay cash for our journey. We rode along and kept expecting a conductor to pass through, but arrived at our stop without seeing one. We then tried to purchase an exit fare but the office was closed. Seeing that the exit gates were open, we figured we had made our best effort to pay for the journey and walked back to our hotel, full of awesome food and memories.

Tomorrow we explore Cardiff some more.

Cardiff sunset from hotel room.

After Nick and Paula spoiled us with an evening of great food and good humor in High Wycombe, we were ready to camp out in their home for a few more weeks of idle relaxation. Alas, they have lives to get on with and we had plans to meet up with an old friend in Wales, so we had to press on to the next stop on our tour.

We tagged along with Nick on his morning commute via train, stopping at a small cafe near his office for yet another Full English Breakfast. (It was at this point in the trip that I thought one or both of us might turn into a Full English Breakfast if we continued eating them.) Fortified on grease, potatoes, and coffee we took a short hop on the tube before catching the train to Cardiff.

Winter Wonderland Carnival in Cardiff

The view out the train window was beautiful, and we rolled along through the hills and many farmlands with sheep, horses, and beef cattle. At some point it began to snow quite steadily, adding to the layer of frozen precipitation already on the ground and upping the magical winter-wonderland feeling.

After three hours we arrived at Cardiff Central Station in the Welsh capital. At this point the snow was falling fast and heavy, and had already blanketed the city. We waited several minutes for a cab to take us to the hotel, managed to check in despite a problem with the online reservation I had made weeks earlier, and spent a few minutes relaxing in the room and enjoying our snow-laden view of downtown.

Cardiff Castle in snow

I wasn’t keen to spend a day lazing about, so, despite the snowstorm, we decided to trudge into town for some sightseeing. We realized that this type of snowfall was unusual for the area, and this was confirmed along our walk: a van stuck in a car-park — unable to make the 10-degree incline of the exit to the street; taxis, buses, and cars sliding along the road; and no sign of any snow shovels or snow blowers for clearing the sidewalks. By mid-afternoon there were at least 4-5 inches of accumulation on the ground and the snow was still coming down in a sheet. It was beautiful! We made our way along the river and over the bridge to the central downtown area.

Snow Seal Gargoyle

Apparently the economic boom of the early-mid 2000s spurred a massive revitalization effort in Cardiff. The buildings on the main streets looked completely new, and the entire downtown felt like one large upscale open-air shopping arena. Although traffic on the streets had lessened due to impassibility, we found many people on foot enjoying the snow while holiday shopping. We passed through the streets of shops to the northern end of the city and found Cardiff Castle. Unfortunately, due to weather, the tour guides were closing it up. We did manage to cajole them into letting us take a quick photo from the main gate, and they told us that they expected to reopen at the weekend.

Cardiff at Dusk

Foiled at our first attempt at tourist activities, we set off to try to find the Dr. Who exhibit that a friend had recommended. I couldn’t remember whether this was in the Millennium Center, or the sports stadium, so Rick humored me as we made a circuit around town, trying to find any sightseeing opportunity that hadn’t closed due to weather.

Eventually we backtracked and found the National Museum Cardiff, but like all the other cultural points, this was closed too. Tired, cold, and soggy, we decided to give up and began making our way back to the shopping district in search of dinner. Rick had received some suggestions of pubs to try, but our phone Internet service was spotty so it was difficult to locate them. Then, as we passed Cardiff Castle and paused for another photo of the outside, I realized we were standing in front of The Goat Major, one of the suggested spots. It was a sign, and we went in to warm up with pints and pies.

Sarah & The Goat Major

Like many of the pubs in Cardiff, The Goat Major serves Brains…SA Brains beer that is. This brewery was founded in 1882 and has their headquarters is in Cardiff. We began with one pint of Brains Black and one of the bitter while pondering the menu, an extensive list of pies, including their award-winning chicken pot pie.

Yummy Pies at The Goat Major

After ordering I took a turn around the pub to check out the historic photos and memorabilia on the walls. It turns out that the place is named for the mascot of the Royal Regiment of Wales. There were photos and a number of newspaper clippings about the history of the Regiment and its Goat Majors….a fascinating and quite odd bit of military tradition.

The pies were brought and we settled into a second rounds of pints. The food was indeed excellent, and we enjoyed our meal as the pub began to fill with the after-work crowd. Finally, warmed from the food and drink, we tottered back to the hotel through the snow and the Christmas lights, looking forward to our visit to Trealy Farm the next day.

Our shearer at work

Caramel is taken to the shearing station

Hooves are trimmed

1. Order any supplies you may need, such as fleece bags, vaccines, and syringes.
2. Lock the sheep in their holding pen inside the shelter or barn so they stay dry.  Depending on the forecast, this may mean putting the sheep inside the day before shearing to make sure they have time to dry off if the weather has been wet.


Belly wool is discarded

3. Select a comfortable space for the shearer to work, and be sure to clean it thoroughly.  Make sure it is close to the holding pen, secure, well lit, dry, and has easy access to electricity if your shearer uses electric shears.
4. Have help available – at least one person to catch sheep and bring each one to the shearer, one person to gather the fleeces, and one floater to open and close gates, take photos, and sweep up between each animal.

Shearing Notes and Etiquette:

Shearing begins

Rick gives an injection

Caramel in the pen

Ram lamb, Chaleco. Born 4/15/10

Manta’s ram lamb is a killer color/pattern combo: reverse badgerface with a cinnamon fleece. Of all the lambs we have for sale, Chaleco is the one I most hope to sell to a breeding farm.  With Manta and Anisette being half sisters already, and the prospect of keeping Anisette’s brown ewe from this year, Chaleco is just too related to the rest of the flock for us to keep him for breeding.  So we have at least 3 breed-quality ewe lambs and two ram lambs for sale.  Please contact us with any questions or to set up a farm visit.

As the sheep grow and the pasture improves, we’ve continued to grow our little fiber business.  One of the most important aspects of our Navajo-Churro conservation effort, I think, is the outreach that we do at various shows.  This year we expanded from two shows to five: the Vermont History Expo, Art In the Park (benefiting the local Waldorf School) the Tunbridge World’s Fair, the Vermont Sheep & Wool Festival, and the Dartmouth College Library Staff Association (DCLSA) Craft Fair.  Each event has a different vibe and a different audience, but it’s always gratifying to chat with people about these amazing animals, their history, their unique character, and their future.  Whether I’m talking to weavers and knitters about the fiber, to parents about agricultural education, or discussing small flock management with a potential shepherd the work is fun and rewarding.

Now it’s time for fall shearing. We shear our flock twice a year due to the outrageous fiber growth of an inch of wool per month.  This gives us cleaner fleeces and the flexibility to either hand process or send the fiber out to be washed, carded, and spun into yarn at a local mill.  We’ll post updated photos of the grown lambs this weekend, as well as a step-by-step guide to shearing day.  We will also have 15 grease fleeces for sale in a wide variety of colors, including 9 very soft lamb fleeces.

Our first lamb - Zinnia's ewe born 3/31/10

After weeks of preparation, and what felt like eons of waiting, our first lamb arrived on March 31, 2010, in the wee small hours of the morning. We knew the lambs could be born anytime after March 25, but weren’t sure exactly when they would show up. Zinnia, one of our four “first-timers” delivered all by herself and her strong, healthy ewe lamb was dry, up and walking when we found them early in the morning. A few days passed, Zinnia and her baby bonded in the jug, and we kept trying to predict when the next ewe would go for it.

Aretha with her twin ewe lambs

Turns out, it was a family affair, with Aretha and Nina (a mother and her daughter from 2008) both delivering early this morning. Aretha gave birth to twin ewe lambs, a yin-yang pair in black and white. Nina had a single ram lamb, our first ram so far.

Mother and daughter are in their jugs with their lambs, bonding and resting after what must have been an exhausting morning. Tomorrow morning we’ll band the tails and put ear tags on these lambs and within another day or so they will rejoin the flock.

Nina with her ram lamb

It’s been interesting to note the color patterns that we’re seeing so far.  Our flock sire this year is predominantly cream with a few spots of light brown.  Three out of four of his offspring have been black with white spots on their heads and white tail tips. The double white spot is a fairly common marking in the Navajo-Churro breed, called “two gray hills”.  The fourth lamb is the opposite, a solid white ewe.  I’m hoping to cultivate some browns in our flock, and it’s possible that some of these black lambs will turn brown eventually, or they could go gray or silver. It is rare that a black lamb will stay solid jet black for more than a year; their fleece tends to bleach to a lighter color in the sun.

Meanwhile, we have three more pregnant ewes still waiting to deliver. I just hope all of their births are as easy as the others have been this year.

Dyed yarns dry in the sun

With no lambs on the ground and a serious case of spring fever in the air, yesterday I took off to Boulder Meadow Farm for a dyeing workshop.  Our host, Lisa, very kindly opened her house to a dozen fiber artists.  The day began with instruction from Melissa Johnson of Green Mountain Spinnery.  After our teacher demonstrated a few different techniques, we were off and running: soaking fibers, mixing colors, and microwaving our way to a rainbow of creative results.

I was intrigued after Melissa demonstrated making a “painted” skein of yarn with many different colors, but for my first experience in dyeing I decided to mess around with a couple of colors to see how I did with consistency.  Melissa had cautioned me that Navajo-Churro wool could be a little hesitant to absorb color.  After my first attempt at “grass green” turned out a little muted, she suggested adding more than the usual teaspoon of citric acid to the mix, to help the dye bond with the fiber.  Her suggestion worked and my second green skein came out more saturated and even.  I then moved on to creating a burnt orange color, which ended up a bit more variegated than my green yarn, but in a very pleasing way.  I didn’t make enough of either color to sell them, but these will make great samples at our booth for events coming up later in the year.  Now instead of just talking about over-dyeing gray yarn, I can show what the results look like, and I can also incorporate accents of color into a few knitted items that I want to make for display.

Though I couldn’t attend the second day of Lisa’s first “fiber weekend” I learned a lot and enjoyed meeting fellow shepherds and fiber enthusiasts, several of whom I hope to see again at this year’s Vermont Sheep & Wool Festival.  Meanwhile, I’ll be keeping my eye out for a free microwave that I can use exclusively for dyeing.

Caramel gets a haircut

With lambing around the corner, we had our shearer out last weekend.  Spring is the most common time to shear, for several reasons. The sheep are less likely to suffer from overheating in summer, and for pregnant ewes its convenient to shear them before birth to keep the fleece clean.

As a long-wool breed, Navajo-Churro sheep grow their wool about one inch per month. With this rapid rate, we shear twice per year so that the fiber can be commercially processed into roving and yarn.  A 6-inch staple length is about the maximum that most carding and spinning machines can handle, and its a length that also works for hand spinners.

Many visitors to the farm ask what we do with the wool.  Last year, we took our clip and combined it with wool from a neighbor who also raises Navajo-Churros.  We sent off two batches to Green Mountain Spinnery in Putney, VT to be processed into beautiful yarns for weaving and knitting.  This year we decided to send the fall and spring clips to Boulder Meadow Farm to be processed into roving (washed and carded fiber ready for spinning or felting).  We expect to have this fiber available for sale sometime in May.  Meanwhile, check out more photos of spring shearing.