from Team Taylor c. 1978.
(If I don't blog again, I've been killed for posting this, the younger Taylors' favourite farm photo. Check out that hair! Farm news from the present day and full of baler twine, next week...)
This week, whilst Humbug gets lost in a snowdrift and Dad and I argue over the only watering can to thaw water troughs, here on the warm and peaceful blog, we're heading back to 1963 and a real "Deep Freeze".
During this harsh winter, the horseshoe weir on the Stour at Wiston froze completely. People actually cycled up the river from Nayland to see the spectacle. In the words of Mr. T. (not Humphrey), "Crazy fools!".
We may not have had much rain, but the weir is in fine roaring form so no cycling this year, not even any skating on the frozen marsh.
Thanks to Celia Westbrook for some awesome photos of the weir this weekend, including this one taken in the same spot as our vintage 1963 photo by Grandad. This allows me to demonstrate the distinct lack of ice without Humbug dragging me down to the water to roll in rotting fish abandoned by evil fishermen.
But it's actually quite a beautiful spot, perfectly captured below. Celia, I hope you don't mind me sharing these. We think you should definitely enter the Nayland Village Calendar Competition (details here and in the Nayland and Wissington Community Times). I believe it's how Annie Leibowitz got her first big break...!
AND...we've got a door!!!
A proper dairy door with a frame AND a window, on hinges and everything! (I nearly cried when I saw the door). And all of this progress is thanks to the incredible work of Richard Green - hiding in the top photo. The barn looks AWESOME!
What's more, whilst I spent last week on self-imposed PhD lockdown (with a little cow shampooing thrown in for good measure), Dad's even installed new hi-tech lighting in the Pole Barn.
The gift of sight for night-time calvings? Priceless (once you've climbed over, then up a gate and found the light switch in the dark).
My jungle gym skills are yet to be tested, however, I am proud to announce No. 100's first calf. 
Easy calving, seriously milky udder, slightly dim and she's my favourite...perfect for an Ayrshire cross! She is the Chosen One.
So mark the date in your diaries and join us and all the animals to celebrate Lower Dairy Farm's third OFS.
For more information, to see a man apparently helping to harvest potatoes with a fork (who needs the machinery in the background?) and find farms across the country, visit the Open Farm Sunday website.
More details coming soon...
It's 6:05 and it's breakfast time! Why? Well, a) because it's Farmhouse Breakfast Week! and b) because without breakfast, life is very grim indeed.
And so to make sure you "shake up your wake up", our shelves are stocked with jams, jellys and marmalades, and the hens are powering through and laying eggs for you in these cold, dark days. To mark the occasion, I've also expanded my flock with some lovely Columbian Blacktails to make sure you can go to work on an egg.
This week, I'm lucky enough to be in Dorset and I'm shaking up my wake up with fresh unpasteurised milk on my cereal. My favourite! I'm the last one up - Stuart is milking and Helen has just arrived at the Stanley's for a routine (vet, not dance -
even with breakfast, it's far too early to bust a move), so before I tuck in to breakfast (and drink the bulk tank dry) all that remains is to wish you an equally happy week of breakfasting.
For inspiration, scrumptious recipes and to take the Breakfast Week Challenge with Melinda Messenger, head to the Shake Up Your Wake Up website.
It's my birthday! And whilst we enjoy copious quantities of cake, it is time to remember those that are lonely. The mincemeat languishing at the back of the fridge? Or slowly fermenting away in the cupboard to be found next year distilled to a fine homebrew? We plan to end this cruelty (and avoid the homebrew) by giving you the gift of Hannah's recommended recipe.
- from the Cranks Recipe Book ( a kitchen essential)
4 oz (100g) butter or marg, 3oz (75g) Demerara sugar, 2 eggs, 5oz (150g) self-raising flour, 8oz (225g) mincemeat, Water 1tbsp
Cream butter and sugar together. Beat in eggs. Fold in flour, then mincemeat and water.
Place the mixture into a greased and base-lined 8" (20cm square cake tin. Level the surface.
Bake at 170.C (325.F/G.M.3) for about 30 minutes, until well risen and golden.
Cool in the tin.
Trust me. It's nothing like a mince pie, so no excuses if you ODed over Christmas. Plus, the recipe recommends wholemeal flour, so if you're still on a New Year health kick, go for the fibre. Happy baking!
Here's hoping the apples distract them from breaking into their Eldorado, the hen run - clearly not that desirous of freedom. The heavy rain made this far removed from a city of gold and the hens have been whisked away in a professional manner (walked along the road) to higher ground and a deluxe new pen.
And GREAT news! We've got a new worker on the farm, pictured here during his JCB training.
Seasons Greetings from all at Lower Dairy Farm!
And what better way to celebrate the festivities than a Christmassy vintage offering.
This fantastic photograph is reproduced from a Christmas card sent to us by the Cohens who live at the mill. See if you can spot the two figures in the picture.
Wiston Mill is just over the Stour from the farm and an important landmark in the valley (and home to Humbug's best friend, Reggie). One of my earliest memories is Dad driving the combine very slowly over the mill bridge as we children looked on willing the bridge to stay up.
Thank you to everyone who has helped out on the farm this year. From the barn mending teams to those offering advice and support over the phone, we are very grateful. Special thanks to Chris Kelly who is single-handedly keeping the rabbit population of Little Horkesley under control.
Merry Christmas and Happy New Year to you all!
FARM SHOP OPENING
Normal AUTUMN/WINTER HOURS
WEDNESDAY - FRIDAY: 10am - 4pm
SATURDAY: 10am - 3pm
SUNDAY: 11am - 1pm
Outside these hours, please phone to arrange collection.
