Lindy's Field Notes

Early signs of illness in goats include lethargy, loss of appetite, unusual droppings, nasal discharge, or a dull coat. Temperature is one of the most reliable indicators — a healthy goat runs between 101.5°F and 104°F. Lindy has cared for 19 goats and covers common health red flags in detail in the Goat Health Handbook — a must-have reference for any goat keeper.

Goats are browsers, not grazers — they prefer shrubs, leaves, and varied forage over flat grass. A balanced diet includes quality hay (grass or mixed), fresh water, loose minerals, and browse when available. Grain should be used sparingly and purposefully. Overfeeding grain is one of the most common beginner mistakes. The Goat Health Handbook includes feeding guidelines based on age, weight, and production stage.

Goats are herd animals and should never be kept alone — a minimum of two is essential for their wellbeing. For beginners, starting with two to three does (females) is ideal. It gives you enough to learn from without being overwhelmed. Lindy started her journey and now manages 19 — it grows fast when you love it! The Goat Health Handbook is a great starting point for new goat owners.

The core vaccine for goats is CD&T — which protects against Clostridium perfringens types C and D (enterotoxemia) and tetanus. Most goats are vaccinated annually, with does receiving a booster 4–6 weeks before kidding. Additional vaccines may be recommended based on your region and herd history. Always work with a local vet for a herd-specific protocol. Lindy covers vaccination schedules and what to watch for post-vaccine in the Goat Health Handbook.

Newborn kids need colostrum within the first 2 hours of life — this is non-negotiable for immune system development. Ensure the kid is breathing, dry, and nursing. If the doe rejects the kid or colostrum isn't available, you'll need a colostrum replacer and bottle feeding plan. Lindy walks through kidding season prep and newborn care in the Goat Health Handbook so you're not scrambling at 2am during kidding season.

Water bath canning is used for high-acid foods like jams, jellies, pickles, and tomatoes — the boiling water (212°F) is sufficient to destroy harmful bacteria in acidic environments. Pressure canning reaches 240°F and is required for low-acid foods like vegetables, meats, and beans to safely destroy botulism spores. Using the wrong method is a serious safety risk. Lindy's Food Preservation Quick Reference Guide (free!) breaks this down clearly, and the Canning Recipe Book includes tested recipes for both methods.

Yes — when you follow tested recipes and proper procedures, canning is very safe. The key is using USDA-tested recipes, the correct method for your food type, and inspecting your jars and seals carefully. Lindy's free Food Preservation Quick Reference Guide is a great starting point, and the Preserve the Harvest Canning Recipe Book gives you step-by-step recipes with safety notes built in.

Properly canned food stored in a cool, dark place is generally safe for 1–2 years, though quality is best within the first year. Always check for signs of spoilage before eating — bulging lids, off smells, or unusual color or texture are red flags. Lindy covers storage best practices in the Canning Recipe Book so your pantry stays stocked and safe all year long.

For water bath canning you need a large pot with a rack, mason jars with new lids, a jar lifter, and a funnel. For pressure canning, you'll add a pressure canner to that list. You don't need a lot of fancy gear to get started — just the right basics and a reliable recipe source. Lindy's free Quick Reference Guide includes a beginner equipment checklist.

A well-stocked homestead pantry typically includes tomatoes, green beans, corn, salsa, jams, pickles, broth, and canned meats. Prioritize what your family eats most and what you grow or source locally. Lindy's Preserve the Harvest Canning Recipe Book is organized around exactly this — building a practical, delicious pantry from your harvest, season by season.

Teak is naturally high in silica and oils, making it exceptionally resistant to moisture, warping, and cracking — which is exactly what you want in a cutting board that lives in a working kitchen. It's also gentle on knife edges compared to harder woods. Lindy's Handmade Teak Cutting & Serving Board with Handle is built to last and beautiful enough to go straight from the kitchen to the table.

Yes! Lindy offers custom orders for her handmade boards. The Handmade Heart Cutting Board is a popular custom option — perfect as a gift or a personal keepsake. Reach out through the product page to discuss sizing, shape, and personalization options.

Hand wash only — never put teak in the dishwasher. Dry it standing upright or flat after washing. Condition it every few weeks with food-grade mineral oil or a beeswax board cream to keep the wood hydrated and prevent cracking. With proper care, a quality teak board like Lindy's Teak Cutting & Serving Board will last for decades.

Absolutely — that's part of what makes them special. The Teak Cutting & Serving Board with Handle is designed to go from prep work to the table beautifully. Use it for charcuterie, bread, cheese, or fresh-from-the-garden produce. It's a working tool that also happens to look stunning.

Yes — every board is handmade by Lindy herself on the farm in Pennsylvania. These aren't mass-produced items. Each one carries the care and craftsmanship of someone who actually uses these tools in her own kitchen every day. That's the difference between a cutting board and a Lindy's Field Notes cutting board. Shop the full selection: Teak Board with Handle | Heart Board (Custom).