Well it is the end of September 2014 and the fall colors are starting to show. They look exceptionally bright, almost florescent this year. It is going to be a beautiful fall again on the farm. Soon, those leaves will be falling and clean-up will begin. And then, old man winter will begin to settle in. Winter can be tough on the farm, transporting warm water from the house to keep everyone warm, extra hay and grain for everyone, all designed to help keep the animals warm. We did get to build the "yearling barn" this year which was a great achievement but we still need to focus our attention on the main barn as it can get very cold in there. It is now several years old and wood is starting to rot and warp creating drafts. I have been slowly but surely working on the floor to get it evened out and more safe for walking on. The main barn is too small for all the girls there and getting it safer and larger to support everyone is our main goal, looks like for 2015. Thank you to all our guests for staying with us in 2014 and we look forward to seeing return guests and meet new guests for 2015.

Please help us with a newer, safer barn for our goats. You can help by donating to our fundraiser at Thank you for your support. Kevin and Troy

Trevin Farms Scone Recipe

If you have ever stayed with us at Trevin Farms, then you know one of our signature breakfast items is our scone. We haved served scones to virtually every guests who have stayed with us. Whether they are plain, blueberry, lemon or roasted pear and goat cheese. We have often been asked to give up our recipe and we do write it down for anyone who asks for it, so we have decided to let everyone know what the recipe is for the scones. It is very easy, but remember not to over mix the batter or they will not be as flaky as they should be. We us cold, cold butter so that there are chunks of butter in the batter, so if they are in yours, you are doing it correctly. Bake the scones at 425 degrees for 9-10 minutes in the oven. You can freeze the scone batter and take them out as you need them (shape them and freeze them)just add another minute to your baking time. Everyone's ovens are different so just keep an eye on them towards the end, longer if needed, shorter if needed. So here it is, 2 cups Flour (we use King Arthur, Vermont you know) 1/3 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt (kosher) 1/2 cup buttermilk or goat's milk (goat's milk buttermilk is best) 1 egg (farm fresh of course) 6 tablespoons of ice cold butter. Add all dry ingriedents in mixer and mix. Add milk and then egg then stop the mixer. Lastly add the butter in small cubes and start mixer. Mix for about a minute and stop. If there are crumbles on the bottom of the mixer, that's o.k. just mix by hand until all in incorporated. Fold out on floured surface and you can either roll with rolling pin to about 1/2 inch thickness or hand flatten. Shape dough into a rectangle keeping the 1/2 inch thickness. Cut on a diaginal cross cutting dough. You should get eight scones from the dough. There it is, we wish you all happy eating. Any questions, email it to us. Have a great day and come back soon. Troy and Kevin

New Year on the farm

Good Afternoon everyone. The New Year on the farm always brings us hope. This year we look forward to our guests visiting us from near or far. So far this year, we have guests coming to visit us from the Netherlands. Although this is not the furthest guests have come, we are always excited to meet new people and share our farm with them. We love it when we have returning guests and this year looks great as a lot have expressed their plans to come back especially during kidding time. There has not been too much snow this year but that is o.k. The goats don't mind the snow but given the choice, they would choose not to walk around in the snow. We have kicked off a campaign for our cheese making facility on www.kickstarter.com to find some help to get us our dream. We look forward to meeting our goal and making cheese to be able to sell to anyone that would like (and who wouldn't)purchase our cheese. We hope to see you all back here in 2012 and we THANK YOU for visiting us in 2011/2010/2009 and 2008.
See you all soon
Our Best
Kevin and Troy

Winter has arrived on the farm.

Well, it is December 8th and we finally got some snow. Not a lot, about an inch, but it has finally arrived. Almost a full moon and snow on the ground and it seems like day time outside. With wide open space, the moon has a chance to shine and bounce off the white ground. It is beautiful on the farm. A warm cozy fire in the stove, heating the house, cold outside and everyone in for the night, it is so relaxing. With holiday's coming and the New Year just around the corner, we look forward to seeing everyone on the farm. Happy Holiday's from all of us at Trevin Farms.

2012 Kidding Schedule Ready

We are happy to announce the 2012 Kidding Schedule at Trevin Farms. Be sure to pick out your favorite "mom" and her expected date of delivery. This year, we have posted the "papa" also so that you will know who is the proud papa.


Name Expected Birthdate Papa
Georgia (Peaches) 03/16/2012 Dayton

Strawberry 03/17/2012 Austin

Cheyenne 03/22/2012 Dayton

Alexandria 03/22/2012 Austin

Madison 03/22/2012 Austin

Paris 03/23/201 Dayton

Lily 03/23/2012 Austin

Aurora 03/29/2012 Dayton

Loveland 03/29/2012 Austin

Savannah 04/03/2012 Austin

Reno 04/05/2012 Dayton

Sassy 04/06/2012 Austin

Montana 04/10/2012 Austin

Sierra 04/12/2012 Dayton

Due to the crazy times during birthing, we do not offer cheese making classes during birthing times.

Tyrone is ill

Well, as a farmer, we sometimes have to deal with sick animals. Tyrone has been "not himself" since Thursday. We called the vet on Sunday because he was really not doing well. He was not acting his usual loving self and he seemed "depressed". After waiting awhile for the doc, she came around 2:00 pm and gave him and examination. He had a temp of 104 degrees and with no other symptoms. It was discovered that ticks have been the culprit. We have had a bad tick fall because of the warm temps here on the farm. We have been pulling ticks off of him and Texas for a couple of months. This is a new "disease" with no name. Thankfully, we had a good vet who was up-to-date on current issues. His treatment has been IV antibiotics for three days with a follow-up of 5 days of oral antibiotics. It is now day two and he has had his second treatment and I am very happy to say that he is much better, even giving the vet a little of the Tyrone attitude. We are still keeping a close eye on our little boy (he weighs 2000 pounds)and have our fingers crossed that he finishes his treatment and continues to do better and back to his old self quickly.