Last Friday night we papered up the barn window and lit the long table runway for the Second Annual Fashion Show for Saviz Boutique. Saviz has a well-cut, understated collection of sophisticated clothes which flattered everyone - she brought some lovely young ladies to model but allowed most of us on the runway too, proving that the clothes suit all ages and sizes. The show ended with Saviz's own military-inspired collection, perfectly on trend and miles from chain store anonymity. It is such a pleasure and honor to be part of a community of local independent businesses like Saviz's.

Everybody looked lovely

The make-up and hair artists were incredible

 

Clothes were gorgeous

(Thanks to Karolynne Meyer for capturing this moment)

        

We had an amazing night, with feathery surprises

 

Saviz has style. Check out her collection at Saviz Boutique, Half Moon Bay

 

 

 

We have begun to stock amazing local honey and could not resist making a chevre drizzled with honey and flecked with lavender from the garden. Athletes from the first Olympic Games refueled on goat cheese and honey; nibble your classically delicious snack at our cheese counter, on your picnic, or as a wonderful last course.

With birthing over, we have the spring in our step to revisit fundamentals on the farm, and our major project this May has been the milking process. The milking goats used to approach the milking parlor using a 90 degree turn, which they disliked. Goats are not at ease when they can't see ahead; despite using the same ramp every day they would have to be encouraged into the parlor by a second person each time. So, we have curved the ramp into the parlor so that the goats can see where they're going.

A clear path into the milking parlor

Now that the goats haven't been chivvied into the milking parlor, they are more relaxed and produce more milk. We move them through in small batches so that they don't push or nip in crowds. It's the same groups of friends each time, and the same ones to dash through first or dally behind. They have the time to finish their food in the parlor, so that we can be sure each goat gets 3lb of grain a day.

If this person with a camera would move, we would be happy to come into the parlor

The goat on her way to the loafing barn, the milk on its way to the dairy 

Milking is one of the fundamental jobs on the farm. It takes up to three hours twice a day, including setting up and cleaning the machine. Goats fed and milked peacefully, though, are happy goats, and their milk will be delicious.

 

Our new mothers and babies begin a summer of play and growth in the pastures, as we celebrate Mothers' Day with a special tour of the farm.

 

We've been running around like crazy, but this season's birthing has gone well and there's plenty of spring milk!

 

Maggie, our Red No. 13, and her ten-minute-old baby

Maggie was born the year Ryan joined the farm. Ryan was showing a party of schoolchildren into the barn just after her birth. One particular child wanted to know what we would call the kid. We don't name all the goats, but Ryan has a lot of flair with ladies, so he naturally named the goat after the child. So, Maggie, if you're reading this, your namesake is well and has just given birth to her first baby of 2010, a little girl. Maggie the goat and several other mothers follow Ryan, or bleat for his attention, just before giving birth. They want his company as they go into labor. Popular with all the ladies!

 

BabyGoatLand. Starter Shacks for the Discerning Baby

All the baby girls are housed in the starter shacks of BabyGoatLand, each group according to size and personality. There'll probably be sixteen or so groups by the end of April. We've had amazing help from friends, and we're making the spring cheeses of 2010, so do come and visit soon.