It’s a blustery but sunny day on our Queensland Kalahari goat farm.
We’ve been buying fencing bolt by bolt over the last few months, and last week we were able to fence in two new paddocks for our goats. We are so excited for it has enabled us to put into effect the rotation grazing that is ideal for keeping our goats healthy and strong.
For the first year we didn’t have as many paddocks fenced as we would’ve liked for effective rotation grazing.
That forced us to be a bit creative in our feeding plan so that our Kalahari and Boer goats got a varied and plentiful diet of healthy weeds and grasses.
One way we did this was to take the goats for bush walks on our 40-acre property on the Darling Downs.
Although it took a couple of hours each day out of our already busy schedules, it was worth it.
Armed with whips (to crack, not hit), Robbie and I would lead the entire Kalahari goat herd out of the familiar surroundings of their paddocks and out into the long grasses and trees of the bush.
They loved it!! Scampering through the underbrush and reaching as high as they could to nibble new leaves off the trees.
Goats are grazers, not mowers. They love a wide expanse of pasture to amble through, stopping for a nibble wherever takes their fancy. The bush is perfect for that.
Following grazing goats for a couple of hours each day can get a bit boring even with gorgeous scenery, so Robbie and I would use the opportunity to visit with each other or take pictures or bring along portable players to listen to audio books and stories.
It was great.
With the new paddocks built, we now only take the goats out for bush walks as a treat on the weekends. It’s a treat for us too, a chance to get away from computers and paperwork and enjoy our goats, each other, and the beautiful scenery.
When we get home, we settle in for quick easy dinners such as beef rissoles or toasted prosciutto with our favorite Garlic Dill Roasted Potatoes.
What is your favorite quick dinner?
Garlic Dill Roasted Potatoes
8 small Yukon Gold potatoes, washed, dried and cubed
3 Tbsp extra virgin olive oil
4 cloves garlic, peeled and minced
2 tsp dried dill weed
sea salt and pepper to taste
- Preheat oven to 400 degrees F.
- Combine all ingredients in large bowl, toss to coat.
- Cover baking sheet with baking paper. Dump potatoes onto baking sheet and spread evenly in single layer.
- Roast 30-40 minutes or until golden brown.
- Serve immediately.