Born in the last week, these ginger and tabby cuties' eyes are still closed. Photos to follow...
Those of you who visited at February half term or after may well remember some of these calves - even have fed them a bottle or two. Here are our latest bunch of babies out on the green pastures of Bampfield with Farmer Lynda.
One of those pictured is Danika - you might remember her being born and being fed from the bottle in our nursery shed? Well now she loves having her photo taken! Can you spot her?
Wranger has another lot of beautiful babies - head on down to Bampfield if you love hugs!
Farmer Neil and Lynda have lots of hungry mouths to feed....
We thought the website was missing a little something - cow pictures!
So here are some of our happy herd gractefully grazing on green pastures...
The happy couple - Hannah and Mike.
One of our animal stars has just had his view on life improved considerably - by having his hair cut...
Here's Woody sporting a new trendier style!
This week at Bampfield we have seen the arrival of three new baby calves.
When the calf is born, the race is on to make sure the calf gets milk from its Mother within four hours. This is important because the first milk the mother cow produces after giving birth contains colostrum - this is a very nutient rich form of milk which feeds the calf, helps it's gut to develop properly and contains antibodies or things which help the calf to fight disease in the first few weeks of its life. After three to four weeks it will have developed its own ability to produce antibodies but initially it needs help from the substances in its mothers milk if it is to remain healthy and to grow strong.
When the Mum has fed her calf for two days, she goes back to join the herd. The calf goes into the lovely warm shed with the other calves and Farmer Neil or Lynda feeds them with milk twice a day.
Here is a picture, taken in Goodleigh church, of some of Margaret's wonderful pumpkins and onions - part of the bumper harvest of produce grown in the vegetable garden at Bampfield this year.
The onions and pumpkins form the staple ingredients of a delicious soup made by Margaret and shared by some of the older residents of Goodleigh at their monthly "soup and pudding" lunch - a lovely social gathering with plenty of chatting!
Margaret's pumpkin soup is also a firm family favourite so we thought we would share it on the website in the hope that it will become a firm family favourite with you too...
1 onion chopped
1tsp madras curry powder
1 pint chicken stock
1 dessert spoon tomato puree
1/2 pint milk
salt & pepper to season
parsley to garnish
1) Peel the pumpkin. Discard the skin and seeds. Dice the flesh into cubes
2) Melt the butter over low heat in a large saucepan and cook the onion until soft - about ten minutes. Raise the heat, add the curry powder annd cook for one minute.
3) Add the flour and cook for one minute, stirring. Then add the stock a little at a time, stirring. Finally add the tomato puree and pumpkin.
4) Bring to the boil and cook, stirring occasionally, for 20-30 minutes until the pumpkin is soft.
5) Liquidize the mixture and return to the pan. Add the milk and gently reheat.
6) Season, garnish and serve.
This is a lovely warming and hearty soup and in case you cant manage it all it freezes really well, too.
With tasty organic Bampfield chicken in Sainsburys this week we thought we would share one of our favourite recipes..
This one is for "Real chicken Nuggets" and came originally from a book called "The Dinner Lady" by Jeanette Orrey. Kids love chicken nuggets and these are so simple and easy to make. There are no additives, and really, they are so tasty and quick to make and cook that neither you nor the family will ever want the shop bought ones again... You could even get the children to help you make them..
Ingredients: (serves four)
225g brown or white bread
1/2 tsp garlic powder
1/4 tsp paprika
900g diced chicken
1) Preheat oven to 200oC/400oF/Gas 6
2) Slice the bread then toast it until light brown, Break into pieces and reduce to fine crumbs in processor. Add the garlic powder and paprika and whizz again to combine. Place crumbs in large plastic bag or on a deep tray
3) Beat the egg and milk together. Add chicken pieces in batches. Transfer the chicken pieces to the bag or tray of breadcrumbs and toss evenly to coat.
4) Arrange the crumbed chicken on a lightly greased baking tray and bake in the preheated oven for 10 minutes until browned and crisp and cooked through.
We hope you like them!