Meet the Breeds – Cayuga Ducks

When people think of ducks, they often imagine white Pekins or the classic mallard with its iridescent green head. But here at Andersen Acres, our ducks are something truly special: the Cayuga. With shimmering feathers, inky-black spring eggs, and personalities that fit right in on the farm, these ducks are more than just livestock — they’re part of the heart of our homestead.

In this post, we’re going to shine the spotlight on the Cayuga duck: its history, unique traits, and what it’s like to keep them here on the farm.

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The History of the Cayuga Duck

The Cayuga is one of the few American duck breeds, originating in the Finger Lakes region of New York during the 1800s. Named after Cayuga Lake, these ducks were once popular meat and egg producers before commercial breeds like the Pekin took over the market.

Today, Cayugas are considered a heritage breed. That means keeping them isn’t just a practical choice — it’s also a way of preserving agricultural history. By raising them here on Andersen Acres, we get the joy of their quirky company while helping keep an old breed alive.

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What They Look Like

Cayuga ducks are show-stoppers. At first glance, they seem to be solid black, but when the sunlight hits just right, their feathers gleam with an iridescent green and purple sheen. It’s a shimmer that rivals the flashiest drakes in the duck world.

They’re medium-sized ducks, with drakes weighing around 8 pounds and hens about 7 pounds. Their dark bills and legs match their glossy plumage, giving them a sleek, elegant look. On our farm, they stand out among the chickens and goats like little gems on webbed feet.

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The Egg Surprise

One of the quirkiest and most delightful things about Cayuga ducks is their eggs. In the spring, they lay eggs so dark they’re nearly black — a phenomenon that never fails to amaze visitors.

But here’s the fun part: as the laying season progresses, the eggs gradually lighten. It’s like the ducks “run out of ink.” By late summer, the eggs shift from gray to pale blue, and eventually to creamy white or off-white. Collecting Cayuga eggs is like opening a mystery box each day — you never know exactly what shade you’ll get.

On Andersen Acres, this little egg trick has become one of the most talked-about features of our ducks. They may not lay as many eggs per year as some of the high-production breeds, but the ones they do give us are truly one-of-a-kind.

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Personality and Temperament

Every animal on the farm has its own quirks, and Cayugas are no exception. Ours are calm and steady compared to some of the more excitable poultry. They don’t cause as much drama in the yard as the chickens sometimes do, and they tend to stick together as a tight-knit flock.

They’re not particularly noisy — which is a blessing if you’ve ever been around especially chatty ducks. Instead, they add a soft chorus of quacks and murmurs to the farm soundtrack, blending right in with the clucks of chickens and the bleats of goats.

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Why We Keep Them

Cayugas earn their keep in several ways:

• Eggs: While they aren’t as prolific as breeds like Khaki Campbells, their eggs are worth the wait just for their novelty and beauty.
• Pest Control: Ducks are excellent at clearing out slugs, beetles, and other garden pests. Cayugas happily wander through the grass, hunting bugs while leaving most plants alone.
• Aesthetic Value: Let’s be honest — they’re stunning. There’s something about those glossy feathers and mysterious eggs that feels almost magical.

On top of that, they’re hardy birds. Cayugas can handle colder weather better than some other breeds, making them a good fit for farms in northern climates.

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Life with Cayugas on Andersen Acres

Living with Cayugas means embracing both their quirks and their calm steadiness. They waddle around the farmyard with a dignified air, often hanging close to the pond or water troughs. Unlike our silly Silkies or spunky rabbits, Cayugas aren’t trying to steal the spotlight — but they still draw it, simply by being themselves.

They’ve become one of those “signature” animals for Andersen Acres. Visitors always ask about the black eggs, and there’s nothing like handing someone a nearly black egg for the first time and watching their surprise.

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Tips for Keeping Cayuga Ducks

If you’re thinking about keeping Cayugas yourself, here are a few things we’ve learned:

1. Provide Water Access – They don’t have to have a pond, but they do love splashing and dabbling. A kiddie pool or large trough will keep them happy.
2. Secure Housing – Like all poultry, they’re vulnerable to predators. At night, they need a safe, predator-proof coop or house.
3. Diet Matters – A balanced duck feed supplemented with greens and bugs will keep them healthy and productive.
4. Expect Fewer Eggs – They won’t outlay commercial ducks, but their eggs are far more unique. Think quality and novelty over quantity.
5. Enjoy Their Beauty – Don’t underestimate the joy of having animals that are simply gorgeous to look at.

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Why Cayugas Belong on a Hobby Farm

Hobby farming isn’t just about efficiency — it’s about joy, connection, and storytelling. Cayugas fit that perfectly. They’re conversation starters, bug controllers, and egg producers all rolled into one. They remind us daily that farming isn’t only about output; it’s also about the wonder of sharing life with remarkable creatures.

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Conclusion

At Andersen Acres, Cayuga ducks are more than just livestock — they’re part of the farm’s character. With their shifting egg colors, glossy feathers, and calm presence, they bring beauty and fascination to our everyday chores.

As we continue this “Meet the Breeds” series, the Cayuga ducks felt like the perfect place to start. They’re a reminder that even on the busiest farm days, there’s always time to marvel at the small, extraordinary details nature provides.

Stay tuned — next time, we’ll move from the pond to the coop as we introduce the playful, fluffy Silkie chickens, the “teeny boppers” of Andersen Acres.

Meet the Breeds of Andersen Acres

Life on a farm is never boring. Every animal has its own quirks, rhythms, and surprises that keep us laughing, learning, and sometimes shaking our heads. At Andersen Acres, we’ve built a little community of creatures, and each breed brings something unique to our daily routine. From ducks that lay nearly black eggs to goats that fall over when startled, every animal here has a story.

This post is our chance to introduce you to the breeds that call Andersen Acres home. Think of it as a farmyard roll call — part educational, part storytelling, and all heart.

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Cayuga Ducks 🦆

If you’ve never seen a Cayuga egg before, you’re in for a treat. In the spring, these ducks lay eggs that look like they’ve been dipped in ink — deep gray, almost black, and unlike anything you’d expect from a duck. As the season rolls on, though, the “ink runs out.” Their eggs gradually lighten, shifting through shades of gray until, by the end of the season, they’re a pale creamy blue. It’s one of those farm quirks you have to see to believe.

Cayugas themselves are as striking as their eggs. With glossy black feathers that shine green and purple in the sunlight, they’re both practical egg layers and living yard ornaments. Around here, they’re steady, calm, and always a little bit magical.

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Chickens 🐓

Silkies

Silkies are the “teeny boppers” of the chicken world. With fluffy plumage that looks more like fur than feathers, they bounce around the coop with a kind of goofy charm. They may not be the most productive egg layers, but they make up for it with personality. You can always count on a Silkie to keep the chicken yard lively.

The Layer Flock

Our main layer flock is a mix of breeds, mostly Easter Eggers, and they’re about as chill as chickens get. They don’t have the drama of the Silkies — instead, they’re dependable, easy-going, and quietly go about the business of laying eggs. They also bring us a rainbow of egg colors, which is always a joy to collect.

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Goats 🐐

Goats are known for being playful, mischievous, and endlessly curious. But our Fainting Goats (also called Myotonic goats) add a special twist: when startled, their muscles temporarily seize up, and they tumble over in the funniest way. It never hurts them — in fact, they bounce right back up — but it’s hard not to laugh when it happens.

More than their comedy act, though, Fainting Goats are gentle souls. They’re friendly, easy to handle, and oh so affectionate. They bring laughter and love to the farm in equal measure.

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Rabbits 🐇

Rex Rabbits

If you’ve ever felt Rex fur, you’ll know it’s unlike anything else. Velvety soft, almost like crushed velvet fabric, it’s a tactile delight. But their personalities are just as lovely. Our Rexes are sweet, nurturing, and calm — the perfect rabbits to work with when you want a gentle companion.

Holland Lops

On the other end of the spectrum are our Holland Lops. These little guys pack a lot of attitude into their small, floppy-eared bodies. They’re spunky, quirky, and always up to something. You can count on a Holland Lop to keep you entertained.

Flemish Giant

And then there’s the Flemish Giant. Towering over the others, our Flemish is as laid-back as they come. Despite his size, he’s the gentle giant of the rabbit barn, content to watch the world go by without a fuss.

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Miniature Horse 🐴

Meet Shadowfax, our miniature horse. Minis may be small, but don’t let that fool you — they pack all the stubbornness and spirit of a full-size horse into a compact body. In fact, they’re often even quirkier. Shadowfax keeps us on our toes, whether he’s showing off his sass or reminding us that “miniature” doesn’t mean “less horse.”

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Dogs 🐕

Great Pyrenees

The backbone of any good farm is a solid guardian, and our Great Pyrenees fill that role perfectly. Protective, watchful, and deeply bonded to the animals in their care, these dogs take their job seriously. They’re the quiet, steady protectors that keep the farm safe.

Goldendoodle

On the flip side, we have our Goldendoodle. Smart, well-behaved, and absolutely lovable — but if we’re honest, he’s a bit of a couch potato. While the Pyrenees are patrolling, he’s usually found lounging and supervising from the comfort of a shady spot. He’s fantastic in his own way, and we wouldn’t have him any other way.

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Barn Cats 🐈

Our cats aren’t a breed so much as a necessity. They’re barn cats through and through — hardy, self-sufficient, and excellent at their jobs. Their main role? Rodent control. By keeping mice and rats out of the feed, they protect both our animals and our grain stores. They may not be pedigreed, but they’re every bit as important to farm life as the bigger animals.

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Turkey 🦃

Our turkey is a Blue Slate, a heritage breed known for being calmer and easier to handle than the flighty commercial turkeys. He’s dignified, good with people, and generally a pleasure to keep. Heritage breeds like the Blue Slate remind us that farm animals don’t have to be high-strung to be productive. Sometimes, they can just be… nice.

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Quail 🥚

Last but not least are our Coturnix quail. Small, charming, and endlessly fascinating to watch, quail are the perfect blend of fun and function. They lay a steady supply of speckled eggs, and they’re as cute as can be. Even though they’re little, they bring a lot of joy to the farmyard.

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Conclusion

Every animal at Andersen Acres has its own role to play — and its own personality to share. From the inky eggs of the Cayuga ducks to the spunky antics of the Holland Lops, this farm isn’t just about chores and production. It’s about living alongside creatures that make every day richer, funnier, and more fulfilling.

This is just the beginning. In the weeks ahead, we’ll dive deeper into each species — exploring their histories, traits, and what it’s really like to raise them. For now, we hope you’ve enjoyed this first glimpse into the breeds that make up the heart of Andersen Acres.

Seasonal Farm Chores – What Changes With the Weather

Running a farm or homestead isn’t just about feeding animals and collecting eggs every day—it’s about adjusting to the constant changes that come with the seasons. The chores you do in the blistering heat of July look very different from what you’re tackling in the frozen grip of January. Each season brings its own challenges, opportunities, and sometimes unexpected surprises (like chasing a goat that thinks the snowbank is the perfect escape route).

Let’s take a walk through the year together and talk about what seasonal farm chores look like and why adapting to the weather is so important.

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Spring – The Season of Mud, Babies, and Hope

Ah, spring—the season that convinces you farming is magical, even while you’re knee-deep in muck.

• Pasture Prep – As the ground thaws, pastures need to be cleaned up. Fallen branches, winter damage, and invasive weeds all get attention. Fences usually need repairs after months of snow, ice, and critters pushing against them.
• Animal Babies Everywhere – Kidding season for goats, calving for cows, lambing for sheep, and even the first clutches of chicks and ducklings—it all happens in spring. This means setting up kidding pens, heat lamps, brooders, and having milk replacer on standby. Sleep? You’ll catch up in the fall. Maybe.
• Gardening Starts – Seeds are started indoors or in greenhouses, compost piles get turned, and raised beds are readied for planting. Depending on your climate, hardy crops like peas and lettuce go into the ground.
• Mud Control – No farm spring is complete without wading through knee-deep mud and wondering why you didn’t invest in a good pair of muck boots sooner.

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Summer – The Season of Abundance and Exhaustion

Summer is where your farm (and you) hit full throttle.

• Pasture Rotation – Animals need regular movement through different grazing areas to keep the grass healthy. This means a lot of fence moving, water trough filling, and occasional goat wrangling.
• Harvest Begins – Depending on your garden, you might be pulling in lettuce, beans, berries, and other summer crops. Preservation starts early with dehydrating, freezing, or canning.
• Daily Water Checks – When temperatures soar, water becomes the most important chore. Buckets and troughs get scrubbed often to avoid algae growth, and animals may need shade structures or sprinklers to keep them cool.
• Fly and Parasite Management – Summer is fly season. Whether it’s natural sprays, fly predators, or good old-fashioned manure management, you’ll be spending time keeping critters comfortable.
• Weeding Wars – Your garden will grow, but so will every weed you’ve ever met. Pulling weeds becomes a daily workout, whether you planned on it or not.

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Fall – The Season of Harvest and Preparation

Fall is where you play catch-up, stock up, and prepare for the cold.

• Big Harvest – This is when the bulk of your garden and orchard come in. Tomatoes, corn, squash, pumpkins, apples—you name it, it’s ready. This also means marathon canning sessions that leave your kitchen looking like a sticky battlefield.
• Preserving for Winter – Canning, freezing, dehydrating, fermenting—if it can be put away for later, fall is the time to do it. Root crops get stored in cellars, and freezers fill with meat if you’re raising livestock for the table.
• Winterizing Barns and Coops – Insulating waterers, sealing drafts, and laying down extra bedding all help animals stay cozy once the snow flies. This is also the time to clean barns deeply before everyone gets stuck inside for the season.
• Pasture Management – Grazing slows, so many animals move to hay. Stockpiling or buying winter hay happens now (and usually makes your wallet cry).
• Butchering Time – Poultry flocks get thinned, and sometimes larger livestock are processed before winter. It’s never the fun side of farming, but it’s necessary for sustainability.

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Winter – The Season of Survival and Maintenance

Winter may seem quiet, but it’s far from easy.

• Feeding on Repeat – When pastures are covered in snow, animals rely fully on hay and grain. This means hauling bales, cracking ice in water troughs, and constantly checking that everyone has enough.
• Water Battles – Frozen water is the bane of every farmer’s winter existence. Heated buckets, tank heaters, or breaking ice multiple times a day become your reality.
• Keeping Animals Warm (but not too warm) – Bedding is piled deep, barns are closed against drafts, but ventilation has to remain to avoid moisture buildup.
• Maintenance and Planning – Since gardens sleep and pastures rest, winter is a good time to catch up on repairs, deep-clean equipment, and plan out the next year’s projects. Seed catalogs in January are a farmer’s version of window shopping.
• Snow Management – Clearing paths for humans and livestock alike is constant. Sometimes you’re shoveling, sometimes you’re cursing a frozen gate latch, and sometimes you’re just wondering why you chose to farm in a place where the wind hurts your face.

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The Seasonal Rhythm

The beauty of farming is that no two months ever look quite the same. Spring is about beginnings, summer about hard work, fall about reaping what you sowed, and winter about endurance. Each season prepares you for the next, keeping you on your toes and reminding you that farming is a lifestyle tied directly to the rhythm of nature.

It’s a lot of work, but it’s also deeply rewarding. Watching your animals thrive, your gardens grow, and your pantry fill with food you raised yourself is worth every muddy boot, sunburned neck, and frozen toe.

How to Preserve Apples – Three Easy Methods for Beginners

If you live in a place like ours, you know that when apple season hits, it really hits. Backyard trees sag under the weight of red and green fruit, friends and neighbors drop off boxes because they can’t use them all, and the farmer’s markets pile them high at bargain prices. It’s one of the best problems a homesteader can have: so many apples that you don’t know what to do with them all.

The tricky part is that apples don’t last forever. Even when stored in a cool cellar or crisper drawer, they eventually get soft, bruised, or mealy. That’s where preservation comes in. The good news is that apples are one of the most beginner-friendly foods to preserve. They’re forgiving, versatile, and lend themselves to multiple methods — meaning you don’t need to be an expert or have fancy equipment to get started.

In this post, we’ll walk through three of the easiest ways to preserve apples: freezing, canning, and dehydrating. You can choose whichever method fits your time, tools, and tastes — or try all three and stock your pantry, freezer, and snack jars with homemade apple goodness.

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Freezing Apples – The Fastest Method

If you want the absolute simplest way to preserve apples, freezing is the winner. Freezing takes very little time, doesn’t require any specialized equipment, and leaves you with apples that are ready to be baked into pies, crisps, or muffins all winter long.

Step-by-step instructions:

1. Wash and peel your apples. The peel can be left on if you like, but it sometimes toughens in baking.
2. Slice evenly. Aim for uniform wedges or thin slices so they freeze consistently.
3. Prevent browning. Toss slices with lemon juice or a mix of 1 tablespoon lemon juice per cup of water. This keeps them looking fresh.
4. Flash freeze. Lay apple slices in a single layer on a baking sheet lined with parchment paper. Place in the freezer until firm (a couple of hours).
5. Bag and label. Transfer slices into freezer bags, squeeze out the air, and label with the date.

Why this works:

• Frozen apples hold their shape beautifully in baked goods.
• Tart varieties like Granny Smith, Honeycrisp, or Cortland do especially well.
• Storage is simple — most frozen apples will last up to 12 months if sealed properly.

Pro tip: Portion your apples into pie-sized batches before freezing. That way, when you’re ready to bake, you can grab a bag that’s already the right amount.

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Canning Applesauce – A Beginner-Friendly Preserve

For those ready to try canning, applesauce is the perfect gateway recipe. It’s flexible, forgiving, and doesn’t require pressure canning — just a water-bath canner, which is nothing more than a big pot with a rack.

Basic process:

1. Peel, core, and chop your apples. Soft varieties like McIntosh or Gala make smoother sauce, while firmer apples like Fuji or Pink Lady hold texture better.
2. Cook them down. Add apples to a pot with a splash of water and simmer until they soften. Stir often to prevent sticking.
3. Mash or blend. Use a potato masher for chunky sauce, or an immersion blender for smooth sauce.
4. Season as desired. Cinnamon, nutmeg, or a little sugar can be added, but plain applesauce is just as delicious.
5. Fill jars. Pour hot sauce into sterilized jars, leaving about ½ inch of headspace. Wipe rims, apply lids, and place in your canner.
6. Process in boiling water. For pint jars, process 20 minutes; for quarts, 25 minutes (times may vary slightly by altitude).

Why it’s a great beginner project:

• Applesauce is nearly impossible to ruin. Even bruised or imperfect apples still cook down beautifully.
• Jars are shelf-stable for 12–18 months when stored in a cool, dark place.
• It’s versatile: eat it plain, stir into oatmeal, bake with it, or even use as baby food.

Pro tip: If you don’t feel like peeling apples, run the cooked mixture through a food mill or sieve. The skins and seeds will be strained out, leaving smooth, perfect sauce.

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Dehydrating Apples – Sweet, Chewy Snacks

If you want something shelf-stable without canning, dehydrating is the way to go. Dehydrated apples, also known as apple chips, are chewy, sweet, and perfect for lunchboxes or trail snacks. They’re also a great way to save space, since a bushel of apples shrinks down into a handful of jars.

Step-by-step instructions:

1. Wash and slice apples into uniform rings or wedges, about ⅛ to ¼ inch thick. Thin slices dry faster.
2. Prevent browning. A quick dip in lemon water (1 tablespoon lemon juice per cup water) keeps slices bright.
3. Arrange on trays. Spread slices evenly on dehydrator trays or baking sheets if using an oven.
4. Dry thoroughly. In a dehydrator, set to 135°F and dry for 6–12 hours depending on thickness. In an oven, use the lowest setting and check often.
5. Check doneness. Apples should be leathery, not sticky. Tear a slice — if moisture beads appear, they need more time.

Storage: Keep dried apples in airtight jars or bags. They’ll last several months in the pantry, but for long-term storage, vacuum sealing is best.

Flavor tip: Dust slices with cinnamon or even a little sugar before drying for a sweet treat.

Pro tip: For crunchy apple chips instead of chewy, slice very thinly and dry until crisp.

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Which Method Should You Try First?

Not sure where to begin? Think about what fits your household best:

• Short on time? Freeze apples. It’s quick, easy, and great for winter baking.
• Want something shelf-stable? Make applesauce. It’s a canning classic and fills your pantry with ready-to-eat food.
• Looking for healthy snacks? Dehydrate them. Apple chips are perfect for kids, hiking trips, or just munching around the house.

The beauty of apples is that you don’t have to choose only one. Many homesteaders do all three methods in the same season — freezing pie slices, canning jars of sauce, and dehydrating a few trays of snacks. It’s all about using what you have and enjoying the bounty.

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Final Thoughts

Preserving apples doesn’t have to be complicated or intimidating. With just a little time and a few basic supplies, you can transform a mountain of fresh fruit into food that lasts well beyond the fall harvest. Whether you’re filling freezer bags, lining pantry shelves with jars, or tucking away snack-ready chips, each method gives you a taste of autumn that carries through the year.

Here at Andersen Acres, preserving apples is an annual tradition. The smell of simmering applesauce fills the kitchen, trays of apple rings dry slowly in the background, and freezer bags pile up in neat stacks. It’s one of those seasonal rhythms that makes homesteading feel grounded and rewarding — turning abundance into security, one apple at a time.

So the next time you find yourself staring at a pile of apples, don’t feel overwhelmed. Pick one of these easy methods, get started, and enjoy the simple satisfaction of knowing that your family will be eating the fruits of your labor all winter long.