Farming Friends

I have cooked this recipe lots of times for my friends and family. I hope you enjoy it as much as we do.

Pot Roasted Guinea Fowl Serves 2-4

Ingredients

1. 1 whole guinea fowl
2. 4 rashers of bacon
3. 50g (2oz) butter
4. 2 leek, cleaned and sliced into pieces
5. 2 large carrots, peeled and sliced into pieces
6. 1 red onion, peeled and diced
7. 8 mushrooms, cleaned and sliced
8. 1 pepper, deseeded and sliced
9. 2 bay leaves
10. pinch of thyme
11. 3/4 pint of chicken stock
12. 2 teaspoons of cranberry sauce or bramble jelly
13. salt and pepper to season

Method

1. Preheat oven to 200C/400F/Gas Mark 6. (I usually cook mine in the aga but in my electric oven I would cook it at around 200C)
2. Cover guinea fowl with the bacon.
3. Melt the butter in a large pan and fry all the vegetables.
4. Add the chicken stock, herbs and cranberry sauce/bramble jelly.
5. Cover and simmer gently for 20 minutes until the vegetables are tender.
6. Transfer to casserole dish and place the guinea fowl on top.
7. Cover and roast in the oven for 45 minutes.
8. Then uncover the casserole and cook for a further 15/20 minutes until the bacon is crispy and the guinea fowl is cooked through.
9. Lift the guinea fowl onto a plate and then lift the bacon off.
10. Carve the guinea fowl meat.
11. Place the bacon on top of the meat and spoon the casseroled vegetables and sauce on top.
12. Serve with your own choice of potatoes and extra vegetables.

Click on the image below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

It’s the lambing season down our way, so with camera on loan and my husband’s new found film making skills, we thought it was a good time to get a video clip of our neighbour’s ewe’s lambing.

A call was made to our sheep farming friend who replied, “Get here quick, we’ve got three ewes ready to lamb!”

What luck we thought, as we jumped into the car and drove as quickly as the Sunday traffic would take us to the neighbouring farm.

On arrival we were met by the friendly farmer, who was ready for action. We entered the shed and located the first ewe.

My film making hubby got the tripod set up and after what seemed like an age was ready for filming. No time for lights, camera, action. As the record button was hit……..the ewe had already lambed. The ease and speed with which the lamb came out was amazing, unfortunately we were four seconds too late hitting the record button. Nature waits for no man, not even a camera man!

Oh well, we still had two more ewes to watch and film, so off we went in search of our second lambing ewe.

This time we were set up on time but nature seemed to be against us again. The ewe seemed to be having trouble giving birth so the farmer stepped in to assist. Not a problem usually as ewes often need a helping hand, however the lamb inside was a large one and it was taking some effort both from the ewe and the farmer. We didn’t think this difficult assisted birth would make good viewing so we hoped that nature would be on our side for third time lucky!

Take three. The ewe was positioned well for film making but she was taking some time and the farmer didn’t want the ewe to struggle and the lamb to get into difficulties so again decided to assist. This lamb was not so large and the assisted birth went well. We had the shot and after a close up of the ewe and her new born lamb bonding, we called it a wrap.

Click here to read Part 2 of Nature Waits For No Man, Not Even A Camera Man!

Beef cattle.

Well muscled breed of a similar build to the Limousin.

Have short, light blonde hair.

Have lighter coloured horns.

Have a quiet disposition.

Cows generally calve quite easily.

Cows weigh approximately 550-750kg.

Bulls weigh approximately 800-950kg.

It is predominant in lowland areas where the soils are more fertile and the climate is drier.

The major crops grown in the UK are wheat, barley, oats, oilseed rape, potatoes and sugar beet.

Vegetables and salad crops are also grown for human and animal consumption.

• A game bird.
• Also known as the Common Pheasant.
• Usually live in wooded areas and scrub land.
• It feeds on the ground on grain, leaves and invertebrates.
• It roosts in trees at night.
• Only short distance fliers and usually fly when startled.
• Prefer to run.

The Male Pheasant

• A highly ornate bird.
• It has bright brown plumage with green, purple and white markings.
• It has a white ring around it’s neck, with a green and red face.
• The male bird can grow between 50 to 90 cm in length.
• It has a very long tail which is about half it’s full length.

The Female Pheasant

• Less ornate bird.
• Has a duller, mottled brown plumage all over it’s body.
• The female nests on the ground anytime from April to June.
• It can lay a clutch of about 10 eggs for hatching.
• The incubation period is approximately 23-28 days.
• The chicks stay close to the female for several weeks.

• A game bird.
• Also known as the French Partridge.
• Usually lives in dry, lowland areas.
• A small, rotund bird.
• Has light brown feathers on it’s back.
• Has grey breast feathers.
• Has red legs.
• It’s face is white with a patch of black on it’s neck.
• Has rounded wings.
• It prefers to run rather than fly.
• It will only fly short distances, usually when startled.
• The partridge is non migratory.
• It makes a three syllable cry.
• It is a seed eater but will eat insects for protein (especially the young birds).
• The female lays eggs in a ground nest.
• The incubation period is 23-24 days.

Keeping poultry is my hobby and gives me great pleasure as well as the added bonus of fresh eggs on a daily basis. However looking after poultry, like any livestock or pets for that matter, takes time, effort and commitment.

Things to consider before keeping poultry.

• Do you have time to feed, water and egg collect daily?
• Are you at home enough so that the hens can free range?
• Can you provide the hens with a regular routine?
• Do you have enough space to house a hut and possibly a run for when you are not able to free range the birds?
• Do you have enough space for the hens to free range?
• Is the fencing or boundaries around your house and garden secure enough so that the birds will not escape?
• Do you have pets that might not mix well with the hens?
• Are you allowed to keep poultry where you live as some house deeds state that the keeping of livestock is not permitted?
• If you have neighbours close by, what will they think?
• Will the noise level be ok since cockerels and guinea fowl are prone to making alot of noise?
• Can you get reliable help for times when you are away or poorly?
• Do you know how much it costs to keep the birds and can you afford it?

When you have considered all of these questions and you feel happy that you can provide the right amount of time, effort and commitment needed to keep happy and healthy poultry then you are nearly ready. There are just a few more questions to consider.

• Do you know enough about the basics of hen keeping?
• Are you fully prepared for the arrival of the birds?
• How many birds should you keep?
• Which type of birds do you want to keep?
• Where do you get the poultry from?
• Do you have the correct equipment - feeders and drinkers?
• Is the housing the correct size for the number of birds?
• Where can you get the poultry feed from?
• Will your local vet provide veterinary care for sick or injured poultry?

You must make sure that you understand the basics of poultry keeping and that you have fully prepared for the arrival of your birds. Remember, do your homework and be a fully prepared poultry keeper!