Purina® Rabbit Nutrition E—Newsletter

FEATURED STORY | Autumn Edison: A Mother to Multiple Species

In 2002, Autumn Eidson rescued two Nubian does and a crossbred wether from an owner that didn't know how to take care of them. Autumn had goats around throughout her life, so rescuing these goats just made sense. After calling her veterinarian for help on trimming hooves, Autumn was introduced to a woman who raised registered Nubian and Lamancha dairy goats. Not only would this woman teach Autumn how to care for her goats, but she would later sell Autumn her first Nubian buck. While learning basic goat care and how to trim hooves, Autumn discovered her rescued goats were actually purebred Nubians. So in May 2003, Autumn decided to seriously start raising registered goats, and purchased her first buck, Peachy Keen Suzi-Q's JitterBug. Unfortunately, tragedy struck the same month, and a dog attacked and killed Autumn's rescued goats.

To continue her herd, Autumn purchased two registered Nubian does and a few months later purchased some Lananchas. Now, after seven years, Autumn is the proud owner of a competitive herd of Lamancha, Nubian, and Togg goats on her family farm, Raven's Haven, which is named after her daughter. She enjoys the different qualities each breed of goat brings to the herd.

"Toggs are so laid back, like they don't have a worry in the world," said Autumn. "The Nubians are the noblest of them all, and the Lamanchas are my comedians. If there is something to get into they will do it."


"Every day is a new day with goats, you never know what is in store when you get up each morning," said Autumn. "I love the challenges of breeding and raising these wonderful animals."

Showing all over the southeast United States eight to ten times a year, raising and showing goats is definitely more than a hobby for Autumn. She has won multiple best of breed awards, grand and reserve champion awards, and several best in show awards.

"I love all my goats, every one of them has a name and a different personality which makes them unique," said Autumn. "I couldn't imagine life without them now, and I don't think I would want to."

In addition to providing Autumn with constant entertainment, her goats also produce milk for the family to drink and to help make cheese, ice cream, yogurt, soap, and lotion.


Some of Autumn's funniest stories as a goat owner also involve her children. When Autumn's son, Mason, was 2 years old he liked to help mom out on the farm feeding the baby goats. To feed, Autumn uses a lambar bucket, a five gallon bucket with nipples all around the top and straws running from the nipple to bottom of the bucket, giving the kids free choice milk. One day while feeding, Mason turned to Autumn and said he was thirsty. Autumn told him to wait just a minute and they would go inside to get something to drink. When she turned around to finish putting hay and grain out, she noticed he didn't mention being thirsty again, but thought nothing of it. As she walked out of the barn she quickly learned why.

"I walked out of the kid barn to find my son and nine little kids sucking off of the lambar bucket," said Autumn. "I wished I would have had a camera, that day was priceless. To say the least, he wasn't thirsty anymore!"

Autumn uses Noble Goat® Dairy Parlor 18 and medicated Noble Goat® Dairy Parlor 16, and although she's tried other feeds, she hasn't found one that has measured up to Purina.

"I have tried many others, but I keep going back to Purina due to the consistency of product," Autumn said. "It is also pelleted and the goats can't pick through it so they consume and digest more efficiently."

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GOAT TIPS | Goat Cheese Recipes

Goat cheese and milk are known for their health benefits, including being a great source of calcium, protein, phosphorus, vitamin B2, and potassium. Additionally, many people who aren't able to tolerate cow's milk are able to drink goat's milk. So try these delicious recipes that are not only full of flavor, but can also be found on your farm.

3 cups goat milk
1 cup heavy cream
3.5 oz. chopped dark chocolate
5 egg yolks
3/4 cup sugar
1 tsp. vanilla

Simmer goat milk, 1/4 cup sugar, heavy cream, and chocolate, stirring with a whisk. Remove from heat.

Use the whisk to mix egg yolks and the remaining 1/2 cup of sugar together in a bowl. Gradually mix in half of the hot milk mixture to the eggs and sugar, again using the whisk. Then add the milk, egg, and sugar mixture back into the pot with the remaining hot milk mixture.

Cook on medium-low heat, stirring constantly, until the mixture begins to thicken. Remove from heat and strain using a fine mesh strainer. Whisk in vanilla. Place in the refrigerator to cool, stirring every so often. Make sure the mixture is completely cool before placing into an ice cream machine. Follow manufacturer's directions.

1 12-inch prepared pizza crust
1 Tbsp. extra virgin olive oil
3/4 tsp. minced garlic
1/8 tsp. ground pepper
2 sliced tomatoes
1/4 of a sliced sweet onion
4 oz. crumbled goat cheese
1 Tbsp. fresh oregano (or 1 tsp. dried)
1 Tbsp. fresh basil (or 1 tsp. dried)
2 Tbsp. pine nuts

Combine olive oil, garlic, and ground pepper in a bowl, brush mixture over the entire crust and bake at 400 F for 5 minutes. Remove the pizza from the oven and place the tomatoes and sliced onions over entire crust. Top pizza with goat cheese and sprinkle with oregano and basil. Bake your pizza for an additional 8 minutes or until cheese is melted. Remove pizza and sprinkle with pine nuts.

1 1/2 lb Lean ground beef
1/2 cup bread crumbs
2 Tbsp. lemon juice
2 Tbsp. lemon zest
2 Tbsp. thyme
1 tsp. salt
1/2 tsp. pepper
6 Tbsp. soft goat cheese

Mix all ingredients except goat cheese in a bowl. Form mixture into 12 thin patties. Top half of the patties with 1 Tbsp. goat cheese. Place the remaining six patties on top of the patties covered with goat cheese, and press the edges of the patties together, sealing the goat cheese inside. Grill until desired doneness.

Romaine Lettuce
Sliced strawberries
Crumbled Feta (or other goat) cheese
Toasted and sugared sliced almonds
1/2 cup sugar
1/2 cup oil
1/4 cup cider vinegar
1 Tbsp. soy sauce
1 tsp. wet mustard

Mix dressing ingredients in a small bowl, stir well. Tear romaine lettuce and layer the salad ingredients on a salad plate or in a bowl. Drizzle salad with dressing. To add extra flavor to this already delicious salad sprinkle with a little strawberry vinegar. It can be purchased at a specialty kitchen or flavored vinegar/olive oil shops.

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GET TO KNOW | Noble Goat® Dairy Parlor 16

Noble Goat® Dairy Parlor 16 is a natural*, fully fortified pelleted feed designed for optimum milk production in lactating dairy goats. It's special formula delivers the nutrition and performance your goat needs and provides the difference in overall growth and health you expect from Purina Mills. The ingredients found in all Noble Goat® products are carefully selected based on Purina's expert research, so you know that you're getting quality, productivity, and value in each bag.

• Nutritionally balanced—provides the proper balance of high-quality proteins, vitamins, minerals and other nutrients
• Appetizing, high quality ingredients—consistent quality ensures top performance and goat acceptability
• Diamond V® Yeast Culture—helps maximize feed digestion and stabilizes rumen fermentation during stress
• Availa-4® minerals—balanced combination of organic zinc, manganese, copper and cobalt for optimum growth and immune system support
• Pelleted—little or no separation of ingredients, easy to handle

Remember that feed consumption will vary with life stage, environment, and activity. Also, be sure adequate amounts of fresh, clean water are always available. This product is available regionally, so please check with your local Purina® dealer for ordering details.

*with added vitamins, minerals and amino acids

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