Here's a vid of Viva Six and her 2 kits, playing in the big pen for the first time. We moved during 2025 and have had a handful of issues affecting our rabbitry. This video is a few weeks old and Viva just had a new litter last night. She has at least 3 kits this time (we'll count them later today or tomorrow) and they're all warm and cozy this morning. :D

is a topic you're interested in? I've been working with them for so long, I forget whether this is a tough problem or not.

Our Does LOVE the hutches and nest boxes we're providing. Teal Stone Rabbitry has plans for "Grow Out" hutches, and we've converted these to dual "Doe Kindling Hutches." We build the hutch, divide it in half, cut an opening for each side in the back, then modified an IFA feed bin and bolt/hang it on the back as a 'nest box'. We've been documenting bits of the process, and we have a full hutch and 2 more bins to assemble. (more photos, yaaay) I've added vids of Viva Six and her kits, and the bin open from the back on Cinnabunny's nest box. We usually drop black oil sunflower seeds in the dish, then open and check the kits while mom is busy eating. :)

This morning I put a new batch of Keto Carrots in to ferment. Keto Carrots, through the ancient art of lacto-fermentation, are an amazingly tasty, very low carb/sugar carrot option. Packed with pro-biotics and other health benefits, these carrots are a quick and easy option for adding to your keto diet. FLAVOR! FIBER! PRO-BIOTIC! PRE-BIOTIC! FLAVOR!! And did I mention... FLAVOR!!! lol Tools: 2 Quart Jar Vegetable Slicer or Sharp Knife Glass fermentation weight Airlock Lid Ingredients: 3 Garlic cloves (peeled) Sprig of fresh Rosemary Outer, tough to eat, layer of a medium-large onion 2 Lbs of carrots (thin sliced) Pink Himalayan Salt Slice the carrots thinly!! 2 Tbs of Pink Himalayan Salt oer quart of warm water Add water to below shoulder if jar. Add lid and shake well. Open, add onion and fermentation weight, then use airlock lid Fermentation: Keep the jar somewhere with a temp between 65-70F for a minimum of 3 weeks. 6 weeks has even higher vitamin and bacterial counts and health benefits. Storage: Once it's to your liking at 3-6+ weeks, replace the airlock lid with a regular lid and place it somewhere cool and dark like a refrigerator or root cellar. Use clean utensils when pulling carrots out to prevent unwanted blooms of other molds/fungis It will store up to 6 months or more.

There's just something awesome about adding umami flavors to your meal. Here's a small loaf I whipped up to share with my wife today... - Ground Turkey - Small amount of Keto Carrots - Dash of Kvass (The juice from lacto ferments like Keto Carrots) - Fresh sprig of Rosemary - Freeze dried Onion/Garlic - Thyme - Pink Himalayan Salt Topped with chopped broccoli and parsley Covered and oven baked at 350F/176C for 45 minutes Cool note to those who do not like broccoli after it has cooked and cooled (uh... me!), the good broccoli flavors remain and it's still a delight to eat. :D