Surprise!!

written by

Sandra Ressler

posted on

July 2, 2024

Don't ya love surprises?!

Last fall we bought a black Dexter cow (a small breed) and her 6-month-old heifer calf to put in the pasture by the Guest House.  We named the cow Molly and her calf Shadow (she followed Molly everywhere!).  Molly was a rescue cow.  The farm we got her from had gotten her with a group of cows from a run-down farm where they weren't very well taken care of. They weren't even sure she would survive giving birth, but she did, and both are thriving.  We were told Molly had been with a bull, so she could be pregnant, but was not confirmed.  We had also bought a red Dexter heifer named Money.  Money was pregnant and due in March, but she lost her calf in January. :(

Since we bought the cows almost 8 months ago, we kinda forgot about the fact that Molly could be pregnant, so imagine our surprise when we drove in the lane at the Guest House the other day, and there in the pasture with the cows was a small calf!  Our little Dexter herd is growing!!  Now to name this little dun-colored bull...

Such cuteness:  Molly is on the right, Money on the left, Shadow is in the middle, and of course the baby is the center of attention!

calf6-30-24.jpg

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

Read more
Return To Top

Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283