There's always lots to do here at my farm. Among my latest projects - creating a shadier paddock for my donkeys.
I have several large pastures - enclosed spaces where my Friesians, Fell pony, and donkeys are turned out to exercise and graze every day. For the summer, I decided to move my donkeys to another paddock under the shade of some tall pines, where they can view farm activities from a different location and be more comfortable during these hot summer months. Doing this meant we needed to build more fencing and a gate, move their hay mangers, and connect an automatic waterer.
Here are some photos, enjoy.
Here in the Northeast, summers can be very hot and humid. Donkeys are able to regulate their body temperatures and do have sweat glands all over their bodies, but they also seek shelter during extreme heat. I decided it would be more comfortable for them if they were turned out in a shadier area during the day.
This space under the shade of some tall white pines was perfect, but a proper paddock needed to be created.
The area was already half fenced, so my outdoor grounds crew needed to put up two more sides of fencing. I instructed them where the fence would go and then all the necessary antique fencing rails were carefully delivered to the site.
Stakes and landscape twine were secured to make sure the fence was perfectly in line with the adjacent pasture.
Fernando begins the job of digging post holes using a post hole digger, a hand tool used to manually dig deep and narrow holes in order to install fence posts.
Each hole is more than three feet deep. The new posts will be very secure here – and no cement is needed.
Once the posts are in place, Pete and Fernando secure the horizontal railings.
The nails used to secure the railings are quite long – four inches. These are long enough to go through the railings and into the corresponding posts.
My pasture fencing is made from 100-year-old white spruce railings I purchased in Canada. I have lots of fencing here on the farm. This antique fencing surrounds all my horse paddocks and various trees. The railings are sandwiched between two cedar posts and attached to the inside of one of them. The other supports the railings from the other side.
My five donkeys get turned out into a paddock every day, so it is important to ensure they are all in good condition. This new enclosure is near my chicken coops and a flower cutting garden.
Next, the crew works on digging the area to connect the proper piping for a watering source.
I have automatic waterers in every paddock and all my Friesians, Fell Pony, and donkeys know exactly where to find their fresh water.
Next, the hay mangers are placed inside the enclosure – painted my signature “Bedford Gray” of course.
The crew also inspected the area to make sure it was cleaned of any debris. This enclosure has some grass for grazing, but not too much.
And then on a warm day, the donkeys are brought in to see their new yard – lots of shade as well as room to roam.
… or roll, as donkeys love to do.
Next to Clive is a bowl of salt blocks. Salt blocks provide essential minerals, but they are also important for donkeys in hot weather. They help them stay hydrated and encourage them to drink water.
Here’s Truman “TJ” Junior testing his manger. I think he enjoys eating under the shade of the tall pines.
Jude “JJ” Junior is also happy resting in the grass nearby. This area will definitely provide more comfort for my donkeys when it is hot and humid.
Where one goes, the rest are sure to follow…
… and the next stop is the waterer – always filled with fresh running water.
It’s important to me that my donkeys and other equines are as happy as can be. I am sure these five will enjoy the change in surroundings.
What would you do if you found an orphaned baby squirrel?
Three months ago, my outdoor grounds crew found three baby squirrels in the trunk of a fallen tree at my farm. They were just days old, hairless, and each only about one to two inches long. When finding any baby wild animal, it's important to first wait and see if the mother is around - if she can, she will retrieve her young and care for them. After several hours alone, the kits were safely wrapped and handed over to a knowledgeable veterinarian and experienced wildlife rehabilitator, Dr. Shannon James, in nearby Brewster, New York, where they remained in great care until they were old enough to be released.
Here are some photos, enjoy.
This is the carriage road leading to my woodlands. This tree fell across the road after a late winter storm last March.
Here are three members of my outdoor grounds crew, Cesar, Adan, and Pesang. They were preparing to clear the tree when they came across something very special…
… baby squirrels. Three to be exact. Unsure whether the mother was still around, the three were returned to the tree and left alone for several hours. If the mother is near, she is sure to return and retrieve her offspring.
After it was clear the mother squirrel would not return, my property manager, Doug White, took the three squirrels to Dr. Shannon James, an area veterinarian and experienced wildlife rehabilitator. She has cared for many orphaned squirrels over the years and is equipped to house them until they are released.
Baby squirrels are completely helpless when born. Their eyes and ears are closed and they are without fur or teeth.
Dr. James keeps them warm in a crate for several weeks, feeding them every two to four hours.
Squirrel litters average between two and four kits – usually born in February or March. Mature females can also produce a second litter in August.
When they were first found, the squirrels were about 10 grams each. A week later, the babies are 30 grams each.
Squirrel kits are fed a special formula from syringes starting with 1cc or 3cc. Dr. James weighs the babies to regulate their feedings.
Here are the kits after a couple weeks with Dr. James. Their fur has started to grow and they now have whiskers.
Here, Dr. James examines one of the girls at 18 days old. Her heart rate is 300 beats-per-minute, perfect for a baby squirrel.
At this stage, Dr. James has named them – Maple, Magnolia, and Oak-ley after trees. All three are females.
There are certain growth stages for squirrels. At about three weeks of age, their teeth start to come in. Their eyes open at about a month and at six weeks of age, these kits are old enough to move from a crate to an indoor enclosure.
Baby squirrels sleep for about 14 to 22 hours a day. All the rest is essential for proper growth and development.
The squirrels are able to eat solid food at about five weeks of age. Dr. James starts them on avocados and cereal.
Here is one of the kits eating a Cheerio.
At six weeks, the squirrels have full coats and fluffy tails. They are now old enough to be in a larger indoor enclosure where they can safely practice climbing and jumping.
And at eight weeks, they move outside to a soft release cage where they spend the remaining weeks of rehabilitation. Here, they are exposed to the sounds and smells of nature and other squirrels in the area.
The last four weeks is also when the squirrels learn how to live on their own.
At 12 weeks old, the squirrels are released. They are now free to come and go through this opening whenever they please. Dr. James feeds all her squirrels twice a day all year round, so it is not surprising to see youngsters return at night for the first few days or weeks.
After the first day, the three did return and are still friendly and playful. Dr. James finds that females are more prone to return than the males, who love to explore and live on their own sooner.
The females have also taken up residence in this nearby nest – all three of them together.
It’s nice to know they are all healthy and happy and exploring the world around them. Depending on the species and genetics, squirrels can live up to 10 years in the wild.
What dishes are on your family's menu? Here at my farm, everyone gets to enjoy Marley Spoon!
Every week, I receive several meal kits to test in my kitchen and share with my staff. I like to try as many recipes as possible to ensure we're sharing the best ones with all of you. Yesterday, my housekeeper Enma Sandoval cooked one of the kits I selected from the current menu - Pan-Roasted Ribeye Pork Chops with Basil Aioli & Bacon-Corn Succotash - low carb, high protein, and full of flavor! The entire dish was cooked in under 30-minutes. And as always, all the main ingredients are pre-measured, pre-packaged, and included with the delivery. Marley Spoon features so many inspiring recipes, including some of my own, and you can choose the ones that best fit your family's lifestyle. It's a win-win! Subscribe now by clicking anywhere on a highlighted link.
Here are some photos.
Whenever we cook our Marley Spoon meal kits, we remove all the ingredients and place them on the counter. These ingredients are pre-portioned and come in easy to open packaging. All one needs to provide is the olive oil, salt, and pepper if needed.
One of the great things about these meal kits is that it includes a large recipe card with the photo of the finished dish on the front with the estimated cooking time listed…
… And images on the back showing each of the main preparation steps. Plus, we include the ingredients list, the tools or supplies necessary, and a rundown of the nutrition values. These recipe cards are great to save for future use.
Step one: finely chop the onion – if you don’t want to use the entire onion, you can save half to use later.
Then finely chop two teaspoons of garlic. When cooked, garlic’s pungency mellows and provides a rich, nutty flavor to foods.
Two small zucchinis are provided for this recipe. Cut them both into quarter-inch pieces.
All the chopped ingredients are set aside. This preparation is called “mise en place” – a French culinary term that means “everything in its place.” It refers to the practice of preparing and organizing all the ingredients and equipment before cooking begins, so everything is ready promoting efficiency and order in the kitchen.
Next, the bacon is also cut into quarter-inch pieces.
Here, Enma pats the pork dry and seasons with salt and pepper.
Enma heats one tablespoon oil in a medium skillet over medium-high heat until it is shimmering. She is using a Martha Stewart nonstick pan.
Once heated, Enma adds the pork one piece at a time. It should sizzle vigorously.
The pork should cook until it is golden brown and medium – it should have an internal temperature of 145-degrees Fahrenheit and cooked approximately two to three minutes per side.
After it is cooked through, Enma places it on a plate and keeps it in a warm oven. One can also plate the pork and cover with aluminum foil to keep warm.
Next, in the same skillet, Enma cooks all the bacon over medium-high heat, stirring occasionally until brown and crisp. This takes a few minutes.
She adds the chopped onions and garlic plus a pinch of salt.
Everything is cooked until softened. A wooden spatula is used to carefully dislodge any browned bits.
To the same skillet, Enma adds the zucchini, corn and edamame, or young soy beans. Enma seasons with salt and pepper and cooks them while stirring until the vegetables are softened.
Then any resting juices from the pork chops are added plus a tablespoon each of butter ad water and a teaspoon of apple cider vinegar. The skillet is removed from the heat and the ingredients are stirred until creamy.
Finally, in a small bowl, Enma mixes the basil pesto and mayonnaise. Everything is now ready to plate and serve.
The pork is sliced and served alongside the succotash and basil aioli.
This dish is quick and easy to prepare and so flavorful. Plus there’s more than enough for two or four, depending on the meal kit size. Sign up for Marley Spoon today and enjoy these dishes with us.
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