gather festival // a trip to gorgie farm

I'm not one to skip class, but if there are animals involved...International Marketing can definitely wait. As I mentioned in last night's post, today I have signed up for a morning trip to Edinburgh's Gorgie City Farm. A small group of international students meet up at Buccleuch Place, where we take taxis to the farm. It's only a 10 minute drive from campus!

We are taken through a tour of the various parts of the farm. First, we enter the 'maternity ward', which contains both pregnant mothers, those who have recently given birth, and their babies. We are able to see a handful of tiny, baby piglets, as well as an adorable lamb. I wish they would stay small forever (maybe that's why they invented pigmy versions of farm animals...).

Next, we see a couple of full-grown pigs. They are both sleeping when we arrive by their pen, and we manage to wake the female by showing her some food. The male, George, however, if completely knocked out. Food coma, perhaps? Anyhow, his wife is huge - pretty much poney-size. Never seen such a large pig!

We pass through the greenhouse, in which I capture a photo of this blooming fig tree. I just had some figs for breakfast (JMCC has them every morning, for some unknown reason. Are figs just really common in Scotland?), if you're wondering why I bother taking a mundane photo of a fig tree.

The roosters at Gorgie City Farm are nothing like poor Jean-Claude over at my friends' Bluestone Farm: they're large, brightly-colored and majestic.

Of course, a farm wouldn't be complete without a trio of pigmy goats. These suckers are hella difficult to photograph - they move around even split second!

Our charming hosts have prepared lunch especially for our group. We try a variety of fresh sandwiches, as well as a nice, warm sweet potato and pepper soup. After our meal, we are taught how to make butter by shaking a plastic bottle, double-cream and a pinch of salt. It's a collaborative, muscle-intensive work, but after passing the bottle around the group twice, butter is finally produced. We sample the fruit of our labor on a slice of white bread, and I must say it tastes fantastic!

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