Today we will discuss how herd shares free you up to acquire foods deemed “unsafe” by the powers that be and how they work from the consumer standpoint.

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Unloose the Goose Tonight at 7:30: Topic is Tokenization

Stump the Sauce

From Ali: Why are my pickles “soft”? 

Context- I made pickles for the first time in 2020. I used fresh fresh cucumbers, followed all the directions to the T and now when I open them they’re all soft. But just my dills…not my mustard pickles or pickled beets. What gives? 

  • Are they whole vs sliced? Blossom end rumor
  • Grape leaf hack — or pickle lime/pickle crisp
  • Add Alum
  • Commercial processing – faster heat exposure

What’s Up in the Garden

  • We are behind in the garden throughout the Holler
  • Getting a round of seedlings started tomorrow
  • Hydro gardens are turned on
  • Brassicas are out
  • Need to move rabbit poop around and prepare beds for early sowing

Main topic of the Show: A consumer view of herd share

The magical spring moment has arrived: I woke up to a text from a local goat farm asking if I wanted to be in the herd share program again this year. Starting next week, I will gain access to a gallon of fresh, raw goat’s milk every week until fall. That’s right – CHEESE season is on!

Last year, I was using it in my coffee but I find that I prefer to have a higher fat content in my coffee so this year, we will have goat cheddar, goat moz, goat parm, feta, chevre and more. I hope to eliminate the need to even bother with buying cheese at the store by just making cheese all the time here.

Last year, when the stores were totally out of dairy, I had milk every week and was not worried about running out because I had an established relationship with the farmer.

Last year, I did not have to breed and milk my own goats.

Last year was a good year because herd sharing is an option in Tennessee. Here is the consumer perspective of herd sharing.

  • What is a herd share?
  • Why would I want to get around usda regulations?
  • Why does it work?
  • Can you do a herd share anywhere?
  • How does herd sharing change my stability?
  • Doesn’t goat milk taste like onions?
  • Can I get a herd share in other animals like Llamas or cows?
  • Are all herd shares raw milk?
  • Can you share in other things like eggs, meat or coffee?
  • What does your typical week look like with a herd share?
  • What is it like to be a farmer who runs a herd share?

Now is the time to look around your community and see what resources are available to you whether you want premiums meats and eggs, awesome vegetables or raw, local milk. Cottage food laws are a great place to start and some states have better options than others. It is worthwhile to spend a rainy afternoon learning about your state’s laws and finding those spaces where you can add stability and know your food source – plus the quality can be seen and there is nothing like truly fresh foods.

What about you? What have your local food experiences been like?

Make it a great week!

GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. 

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2 replies
  1. Jeff
    Jeff says:

    Great show. The thought just occurred to me. I am a renter. Can’t do the chickens I would love to. (Speaking meat birds). Maybe someone could make a side hustle out of “Sponsor a bird”…?
    I might support a bird till “graduation”
    Do it like those sappy starving…I’ll stop now…

  2. Eric Tolbert
    Eric Tolbert says:

    In Kansas we have on-farm sale of raw milk. The farmer can’t advertised except for a small sign fronting a road but they can sell you raw milk. We drive about 90 minutes round-trip to purchase 2.5 gallons of raw milk every couple of weeks. They also sell yogurt, mozzarella cheese, cottage cheese and cream if you reserve it in advance. Milk is about $8 a gallon at the moment and it’s worth every penny. It’s an honor system setup with deposits on mason jars and you return your jars when you get more or put down another deposit. Great family and a community service side-hustle for sure!

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