Wrong Direction Farm

Hawthorn Flowers


These beauties are all along our hedgerows.

Summer/Fall Meat Availability–Beef, Pork, Lamb and Chicken

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.
photo by jill malouf www.jillivision.com

photo by jill malouf

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 gap in production.  We are working on purchasing a few piglets to fill any fall orders, so if you are interested, now is the time to let us know.  Pork prices remain at $3.50 per pound plus butchering fees for half and whole hogs.  We also anticipate having some smoked kielbasa and assortment packages available in the early summer.  More details are available on our pricing page.
the little guys in a new paddock

the little guys in a new paddock

Lamb – We are sold out for 2013. If you are thinking of ordering a lamb, let us know so we can plan for next year’s flock.  This year’s price was $5.00 per pound hanging weight. Next year’s prices will be in the same range.
Chicken – We are raising a few meat chickens for our own table this year.  Anyone interested in purchasing meat chickens please contact us soon.  If there is enough interest we will consider raising a second batch of birds.

Fermenting With An Airlock

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 Fermentationand I have found help at Cultures for Health and Picklemetoo.


I am always looking for good books on the subject, and I am often asked about the process of fermentation.

I have a favorite beginner book now. Real Food Fermentation by Alex Lewin covers the basics simply and clearly. He also has a variety of simple recipes. If you want to try fermenting, this is a great place to start.


An article I came across recently gave me the final nudge to move to an airlock system. I don’t think it is absolutely necessary, but it has proven helpful for us. I’ve not been entirely successful in waiting the full 28 days before consuming these yummy veggies, but I’m working on it.


Another Birthday

We celebrated Dave’s birthday this week.


And we attempted a snout cake.


Happy Birthday!

Saturday Sowing

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.

Thank you Mary Beth!

Thank you Mary Beth!

Today we planted it.


Dave used the tiller to help in some spots and got out his seeder for the carrots and beans.


The kids picked up a load of rocks,

Honestly, AJ did most of the rock moving. These two helped a wee bit.

Honestly, AJ did most of the rock moving. These two helped a wee bit.

helped plant,

AJ at work again.  I'm glad he's an enthusiastic helper.

AJ at work again. I’m glad he’s an enthusiastic helper.

and stopped to peek in the bird house they made a couple of years ago.


In the strip we planted


corn–pop and sweet

beans–KY Wonder and Blue Lake


sauce tomatoes








cucumbers–pickling and gherkin


flowers–chrysanthemums, zinnias, calendula


and eggplant.

Tomorrow we finish up with about 200ft of pumpkins.

Old Friends and New

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 to delight them.


Such a fun weekend.  Come again!


Layer Chicks

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.

Over the last year, this has served as a whey tank, calf hut, piglet home and now chick coop.

Over the last year, this has served as a whey tank, calf hut, piglet home and now chick coop.

When he returned from the post office, he was beaming.


3 Turkens (Naked Necks)

3 Rhode Island Reds

3 Buff Rocks

12 Black Australorps


AJ is the chicken man.

He has taken on the responsibility of caring for these birds and will receive payment for each one that reaches laying age.

He’s one proud boy today.


Harvested for Health

In August, we eagerly look for the elderberries to ripen.

hunting the berries in the overgrown backyard

hunting the berries in the overgrown backyard

If we are quick, we can harvest before the birds.

big harvest

big harvest

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 some more.

Here’s to the end of flu season!

To The Butcher

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 chosen, and a few others, into a holding pen where we run them through a chute with a sorting gate we can open or close, depending on whether or not the right pig is coming up.


Once the pig is through the gate, Dave comes behind with a simple panel to block the pig from retreating.


The pig walks up the ramp and into the trailer


where he finds a hinged door that opens in front and closes behind and a bit of grain to munch while the rest are loaded.



Apple Blossoms


from the old apple trees