The word we like to use to describe our pork is pastured. As soon as the winter snows are over and the fields begin to grow, we get our pigs out of their winter paddock where they have enjoyed a diet of whey, grain and hay and move them into the fields. During the early stages, we prefer to use them to clear out any underbrush that has gotten out of control, but by the beginning of May, we have them in the fields. Our management of the fields is intensive. We… Read More
These beauties are all along our hedgerows.
Beef – This is the first year we’ll have grassfed beef to sell. Prices per pound hanging weight are $3.50 per side or $3.75 per quarter (the quarter will be a mix of cuts from the front and rear), plus butcher fees. We will have to confirm butcher dates in late September, but we anticipate butchering in mid to late October. Pork – We have a handful of pigs available in August, and then no pigs until February. One of our good old sows died this spring, so we now have a… Read More
Having grown up in a suburb of Oklahoma City, my mind keeps returning to the events of yesterday, and a blog post seems more insignificant than usual. I’m thankful that my family and friends made it through and are out giving comfort and aid. ………………………………… I have been fermenting for a couple of years now, and though I am pleased with the results, I am always tweaking. I first used the information I found in the book Wild Fermentation, and I have found help at Cultures for Health and Picklemetoo. I am always… Read More
We celebrated Dave’s birthday this week. And we attempted a snout cake. Happy Birthday!
Garden planning takes place in the dead of winter, so my ordering may have gone overboard as I longed for spring. In no time, I filled the 30ft x 40ft plot Dave prepared for me and had quite a few seeds left over. We also wanted space to grow lots of pumpkins for the pigs, so we had a 650ft x 6ft strip tilled along the top edge of one of our pastures. Today we planted it. Dave used the tiller to help in some spots and got out his seeder for… Read More
Friday night the Rainbows brought Iris and Thomas to the farm for a quick visit. Thomas is an environmental historian completing his dissertation in history at NYU this year. The name of his dissertation? “Three Little Pigs: Development, Pollution, and the ‘Greening’ of East Germany, 1970-1989” He and Iris jumped right in to the farm life and were delightful to have. Iris got to do a bit of shepherding escaped sheep and hog whispering and Thomas got his hands dirty moving pigs and installing whey lines. The kids, of course, found plenty… Read More
Up until this year, we have depended on a local auction for laying hens. We decided to be purposeful about what we wanted and order them as chicks. AJ was thrilled to receive the call from the post office that our chicks were ready for pickup. He immediately ran to the coop he and Dave prepared yesterday, removed the door, switched on the heat lights and filled the water jars. When he returned from the post office, he was beaming. 3 Turkens (Naked Necks) 3 Rhode Island Reds 3 Buff Rocks 12… Read More
In August, we eagerly look for the elderberries to ripen. If we are quick, we can harvest before the birds. I made more than a gallon of Elderberry Syrup from last summer’s crop and gave some of it as gifts. When we are running low on this tonic I go to my freezer for another 1/2 lb of berries and cook up a batch. Sometimes I try a more medicinal taste, but the kids prefer it plain. When my kids came down with fevers recently, I knew it was time to make… Read More
Some of our pigs go off to a USDA inspected facility to be butchered, and this past week we sent four away. Our regular butcher slaughters on farm, so we don’t usually need to bother with transporting pigs. When we do, we like to have the process go as smoothly as possible. After several (not so) humorous and time-consuming loads, Dave built a loading system that seems too easy now. He brings the trailer into position and lifts the ramp into the side door. With a bucket of grain, we lure the… Read More