Sheep normally produce offspring once a year and that wasn't enough for spirited visionaries like Siver and Dushane. Research by Siver found the STAR Program to fulfill their desire to build a large herd in a short period of time. With sheep normally being seasonal breeders and lambing only in the spring, the STAR program helped farmers develop five breeding seasons a year.

The starting flock of 34 sheep was purchased in November of 2006 and produced 40 lambs in the spring of 2007. "We hope to triple the flock size in two years," said Siver. "Our goal is to have 200-250 bred ewes and 300-400 lambs at any given time."

With time, it is the partners' plan to increase the herd to near 1,000 sheep. "If we are going to have a sheep farm, I want it to be big," said Dushane.

The round white objects in the field and the new noise on the Dushane farm surfaced skeptics and excited optimists. Neighbors doubted that sheep could survive mountain predators but faithful guardian and llama, Dolly, has proven herself a good shepherd.

The 2002 New York State Department of Agriculture and Markets survey showed an increase of 68 percent in sheep farming from 1997 to 2002. Dairy sheep farms were becoming popular but Ron and Henry wanted to offer USDA certified meat and wool products. They wanted to offer farm tours to inform the public about sheep farming.

It took dedication and enthusiasm to work during the chilly fall months to accomplish their goal. Fences had to be installed, the cow stanchions had to be removed and the gutters covered up. Window glass was replaced and multitudes of repairs had to be completed before the bleating sheep entered the door.

The barn we shuffled through as we talked smelled clean enough to sleep in. Fresh pine shavings were spread on the floor, hay was in the hay racks, water buckets were filled and tools were hanging in the storage room, formerly the milk parlor. The meadows were as pristine and clean.

"Our meat is USDA inspected and Cryovac wrapped and labeled for local purchase or wholesale and retail," said Siver. "We've been talking to some fine restaurant owners in New York City and Boston and hope to be able to sell directly to them in the near future."

With a knowledge of wool processing and spinning, Jennifer made herself at home, washing and skirting the wool, preparing it for spinning and some of it for shipping to MacAusland's Woolen Mill in Prince Edward Island, Canada, where it is turned into blankets and handspun yarn and returned to the farm to be sold.

Though the summers are tough work with preparation for the ensuing fall and winter, there is solace for the partners. Both are proud of their accomplishments and Henry wishes his father could be here to see his farm working again.

You can check out their Web site at www.goodshepherdfarm.com for more information.