Autumn’s colours have been amazing this year and the open weather has meant dry ground conditions, so luckily the cattle are not poaching the ground yet.
All the tups are now out and doing their job so I guess this means the clock is ticking for lambing time.
We let six Bluefaced Leicester tups lambs go to some ewes, five have worked but one did not have the slightest bit of interest at all.
This always makes lambing time interesting to see what progeny they leave behind.
This year we held the tups back a week or so, so lambing will not be as early as it has been and hopefully we might get towards better weather and more grass.
A couple of weeks ago we went up to Castle Douglas for the annual Belted Galloway Society sale.
It must be a testament to the breed’s popularity, the sale ring was packed, with buyers from as far away as Germany. The champion bull achieved a top price of 8,000gns.
We bought the fourth prize bull, Glen Elvis, from Robert and Debbie McTaggart, Gatehouse of Fleet, Kirkcudbrightshire.
We will put him out to the cows next summer as the bull we have now is coming round to his own daughters, so there will be a limited number for him to serve.
I am looking forward to a couple of days away this weekend as we are off to the Farm Stay UK AGM in Cheshire.
It will be great to catch up with fellow members and hopefully learn something along the way. No doubt we will all become hotel inspectors for a couple of nights.
The B&B is finally going quiet although I have a trickle of bookings up to and including Christmas.
It does not mean I have nothing to do though. I am arranging a charity event we are holding here in January.
We, along with the help of some wonderful friends, are going to serve farmhouse breakfasts for three days to raise money for the Addington Fund. Last time we served 192 people and made £7,700. This time I would like to do more, but time will tell.
Tickets are already selling well so I am hopeful of good results. Barclays is sponsoring me and our account manager, Ian, is coming along to make toast.