will easily use 2-4 square bales of hay per month to feed one goat, depending on the waste and the quality of the hay. And square bales average $5-10 per bale. With that said, your service is more than just the hay you must have on hand. Your service also includes your time or pos- sibly another interested youngster’s time, shelter, security (peace of mind for your client) and daily chores like fresh water, cleaning barns as needed (especially in the winter) and access to hay and likely free choice minerals. Easily this service could range from $3-5 per day per goat. Again, you might ask why someone would pay for this service. Instead, ask your- self how you might capitalize on boarding 3- 5 goats a year. It doesn’t change my routines, makes someone happy to have their own slice of farm life and helps me cover my hay bill in the cooler months. And let’s face it, there may be other po- tential favorable advantages to having clients come daily to visit your farm. In my case, more customers that are buying from our farmstand and for the client an opportunity to get some daily exercise and interact on the farm. Often our goat boarders like to top off water, change the water, pull or give hay and reduce the daily chores we have for our own goats. Some ad- vantages on both sides of the coin. As I wrap this up, boarding goats as a service is a great opportunity to reduce your overhead but more importantly it is a perfect opportunity for our kids to interact with cus- tomers, start their own potential side business and take an active role in your goat operation that gives them something that they can work to grow.

Boarding goats tends to have an imme-

diate payoff in terms of revenue rolling in monthly and with the upsell of other services, including an isolation period service, it is a perfect opportunity for our kids to put to- gether all those skills they have been adding to their toolkit over the years, including ad- ministering medication, vaccinations, blood draws, fecal testing, hoof trimming, FAMA- CHA checks, body scoring, weigh ins and general health checks.

(Josh and Kathy Crise, and Amelia (daughter and goat ranching partner) oper- ate Marble Creek Acres in Lee, Maine. For interest in a future year’s Kiko waitlist, ques- tions, or if you have topics you might like to read about, in our column, Let’s Ruminate, in a future Goat Rancher, we can be reached at 207-619-3758, email or


Okra — it’s not just for gumbo

I’m fortunate to have several friends who have earned the designation of Master Gardeners from the Texas A & M Extension Service. When our church put on an addition about five years ago, two of them designed the landscaping for the new structure and we are the envy of other congregations in the community because our facility is graced with colorful blossoms year round. Another great benefit is that they all have enormous summer vegetable gardens and generously share the bounty with their non-green-thumb friends like me!

My friend Barb recently brought me a paper sack of okra, a popular veggie here in the South. I was surprised, when I opened the bag, to discover not only regular green okra but also red pods of okra. She explained that very shortly she will also be harvesting yellow pods of okra, too, and she thinks all three colors will be especially attractive as pickled okra. I decided to look for some sort of a recipe for goat and okra (besides Gumbo, which uses both) and found this in- teresting recipe below. Omani Bamia translates to Okra Stew with Goat and comes from a food blog enti- tled Global Kitchen Travels by Chef Mireilli from NYC. I have made one change to this recipe from the original — I no longer use salt when preparing goat dishes because salt tends to draw water out of the meat while cooking. Instead, after the dish is cooked, I taste it before serving and add salt (if needed) before taking the dish to the table. Since hypertension is a common problem in western societies, not adding salt while cooking a dish can encourage diners to con- sume less sodium … and since goat is al- ready so healthy, less salt is just an added bonus!

Enjoy this dish with polenta, peach cobbler, and an Arnold Palmer to drink.

Okra Stew with Goat 1 1/2 pounds goat meat with bones salt and pepper to taste 3 tablespoon oil

1 large onion thinly sliced (or chopped) 3 cloves garlic finely chopped 1 teaspoon ground cumin

1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 large tomato chopped 3 tablespoons tomato paste 2 cups water 1 1/2 pounds okra 2-3 cups vinegar juice of 1 lemon

• Preheat oven to 350 F. Heat oil in a pot and add goat meat. Brown meat on all sides. Remove meat to an oven-safe casse- role dish. • Add onions to the pot and cook until they start to brown. Add garlic, cumin, cori- ander, cinnamon, tomatoes, tomato paste and 1 cup of the water. Stir to combine and season with salt and pepper, as needed. Pour over meat in casserole dish. • Transfer to oven and cook for 1 1/2


• Meanwhile, cut off the tops of the okra. Place in a bowl with enough vinegar to cover and soak for 1/2 hour. Drain and rinse.* • If the okras are large in size, cut them in half as desired. • Add the okra and remaining water to

the stew. Cover and cook for another 30 mi- nutes. Remove cover and cook for another 15 minutes.

• Stir to combine. Add salt and pepper, as needed and lemon juice.

*Soaking the okra prevents slimy okra in the stew (Suzanne Stemme lives with her hus-

band, Dr. Kraig Stemme, DVM, in Alba, Texas. The Stemmes raise Kiko breeding stock at Lake Fork Kikos. You can reach Suzanne via their website:

September 2021 | Goat Rancher 13


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