Its strange to think that the majority of farm work, is to put food on the table.
Although we did not plan it this way, we are now 10 years down the road and are self-sufficient in most food.
Milk from our 4 house cows ( 3 Jerseys, 1 prime Holstein) give us all the fresh milk we need.
The milk is then separated with a hand-turned cream separator, the skimmed milk is used in cooking and for making into soft and hard cheeses.
The cream is made into butter in spring when the milk is rich and yellow, or at other times of year into real Jersey ice-cream. 
Fresh cream is often used on wild fruit tarts throughout the year. The remaining whey and butter milk is fed to the pigs.
We have all our meat needs plus often surpluses of lamb, pork, poultry, goat & beef.
Each culled animal is processed according to breed and age.
Old sheep & goats are de-boned, minced and go into the most mouth watering burgers, with home grow herbs including dried wild nettles.
The remaining bones are then, made into a wonderful soup stock with added dumplings for the wet winter days.
Lambs, kid, and Vietnamese pigs are jointed into roast or sometimes left whole for summer spit roasting.
Beef is de-boned , jointed and the leftovers minced.
Then there's chickens, pigeons, ducks & geese.
Honey
We have 4 bees hives at the moment. The amount of honey we get depends on the year.
We put supers on the hives in spring and take them off in Autumn. The bees store the honey in combs.
The bees comb cards are put into a honey extractor.
We use honey as a replacement for sugar when ever possible and for putting in herb teas.
EGGS
Vegetables & Herbs
Each year we try to plant enough vegetables for our selves but its been hard work for the last few years because off the dryness.
We usually plant a very big garden but due to the fact our well will only give 1 cubic metre of water per day, the vegetables soon wither in the heat.
Year 2008 we will be building & planting more raised beds.
In herbs we grow
We have planted and started off
Although we did not plan it this way, we are now 10 years down the road and are self-sufficient in most food.
Milk from our 4 house cows ( 3 Jerseys, 1 prime Holstein) give us all the fresh milk we need.
The milk is then separated with a hand-turned cream separator, the skimmed milk is used in cooking and for making into soft and hard cheeses.The cream is made into butter in spring when the milk is rich and yellow, or at other times of year into real Jersey ice-cream. Fresh cream is often used on wild fruit tarts throughout the year. The remaining whey and butter milk is fed to the pigs.
Meat
We have all our meat needs plus often surpluses of lamb, pork, poultry, goat & beef. Each culled animal is processed according to breed and age.
Old sheep & goats are de-boned, minced and go into the most mouth watering burgers, with home grow herbs including dried wild nettles.
The remaining bones are then, made into a wonderful soup stock with added dumplings for the wet winter days.
Lambs, kid, and Vietnamese pigs are jointed into roast or sometimes left whole for summer spit roasting.
Beef is de-boned , jointed and the leftovers minced.
Then there's chickens, pigeons, ducks & geese.
Honey
We have 4 bees hives at the moment. The amount of honey we get depends on the year.We put supers on the hives in spring and take them off in Autumn. The bees store the honey in combs.
The combs have the caps cut off with a knife so the honey
can run out.
can run out.
The bees comb cards are put into a honey extractor.
Which by hand turning, spins the 8 cards around , making the honey spin to the sides of the extractor. Running down to the bottom , were the honey is poured out of the bottom tap, though a sieve into earthenware pots.
We use honey as a replacement for sugar when ever possible and for putting in herb teas.
EGGS
From our 50 odd free range hens.
Vegetables & Herbs
Each year we try to plant enough vegetables for our selves but its been hard work for the last few years because off the dryness. We usually plant a very big garden but due to the fact our well will only give 1 cubic metre of water per day, the vegetables soon wither in the heat.
Hence we have had a change of plan.
Having had great success with two raised herb beds fertilised only by llama dung. 
Year 2008 we will be building & planting more raised beds.
70% of our fruit comes for the wild
see natures bounty
In herbs we grow
Chives- for soft cheese
Sage- sage stuffing Mmm
Thyme- hotpot
Oregano- home made pizzas
Fever few- for curing headaches
Citronella- pleasant tea, good for digestion
also strawberries and Raspberies
We have several fig trees which gives us figs in plenty
We have planted and started offQuinces
plums
walnuts
more figs
Also numberous plants & bushes purely for their beauty.
