Week one of WWOOFing

Everyday is a beautiful day at Apricot Lane Farms.
Photo by: Lydia Hick

Week one, I learned a little bit about what it's like to be an Organic Farmer. I now know how to treat animal wounds and  feed the animals organically. Each animal is completely different from one another, from personality to dietary needs. One of the most important tools the farm uses to keep their animals, cows, bulls, sheep, goats, and dogs healthy is Apple Cider Vinegar. This is used to maintain a balanced stomach PH and also gives the animals an immune boost, but not all of our farm house friends like the taste. To overcome this obstacle, John Chester, the livestock manager adds molasses to the Apple Cider Vinegar and it becomes much tastier.

Weeding in the garden to make room for raspberry bushes.
Photo by: John Chester

No pesticides are used to control weeds , so weeding becomes a big part of Organic farming. But nothing goes to waste! The weeds are pulled and then put into the compost. The compost is then maintained by rotating, watering, and keeping it at a healthy temperature (below 150 degrees Fahrenheit) until it can reenter the soil.

Peeling carrots.
Photo Credit: Molly Chester

On Friday, Molly Chester, Farm Project Manager/ Chef was updating her Organic Spark Blog and used me as her hand model for her recipe for dill carrots. See the link to learn more...

http://www.organicspark.com/portfolio/dilly-carrots/

Lamb number 9 was born.

Photo credit: John Chester

Finally, Saturday the day the WWOOFers get to sleep in...nope! A lamb is born at 7am. She's healthy and so mom. Mom and baby stay separated from the herd for a week. This allows the lamb to become steady on her feet before she gets pushed, head butted, and trampled by the herd. More babies are expected to come soon. Six or seven more sheep are pregnant.