Summer!

Here is what we are up to:

We do pretty much all of our own work. Sometimes our awesome friends help us.

Just in case you have ever wondered what farmers might occupy their time with, here is a list of some things we have been working on in the last 12 months.

1. Feed Cows, Pigs, Chickens
2. Manage Pastures
3. Build/Repair Fence
4. Move chicken tractor
5. Capture stray cattle
6. Doctoring cattle
7. Delivering calves
8. Clean out barn
9. Repair farm equipment
10. Operating heavy equipment ( Dozers, Excavators Dump Trucks etc.)
11. Diesel engine work
12. Metal working (welding/torching)
13. Machine shop work (working with metals this is where you have to be precise, things are measured in thousandths of an inch)
14. Painting equipment
15. Structural buildings (Steel and wood frame construction)
16. Roofing (Steel, Wood shingle, Composite)
17. Seeding grass
18. Cutting briars, clearing brush
19. Gardening
20. Keeping the orchard up
21. Beekeeping

he list is long and varied. The depth and range of the projects is quite exciting. Farmers always have an abundance of work, but usually not enough money to pay someone else to do it. This means that the farmer has to figure it out.

Barn Upgrade: We are re-modeling the barn by installing a new feeding system that will save us time, and make the cows even happier. But really... how much happier can these bovines really become. I think we're splitting hairs. Incremental gains... diminishing returns, yada yada... Well anyways the project involves a lot of concrete. We need to be done with the whole thing by the time the snow starts to fall in November.

Hay: Cut/Rake/ Bale. We will be putting up around 250 tons of hay between now and the end of July, (most of it by hand.)

Fencing: we have about 8,000 feet of five strand barb wire fence to build.

Giant Cow Sign: We are putting Glenoma on the map. We are building a big steel sign to go in the pasture along the highway. The design is ready, we just need to start cutting and welding. It is going to be awesome! If you are ever headed east on Hwy 12 you won't miss it. Trust me.

Bridge: We need to put in a 40 foot bridge across a small river/large creek.

Pigs: We've got two beautiful gilts (young female pigs) that will be having their first litters sometime in November. These pigs are very social. They enjoy busting out of their pen at least once per day to come say hello, and to see what we are working on.

Chickens: We have 100 Heritage Red Chickens coming this Friday (July 9). We are going to raise them on the pasture. This will compliment and help the cows because 1. the chickens eat the flies that bug the cows, and 2.) they fertilize the fields with high quality natural fertilizer.

newest members of the farm

meet the slug patrol

Clabbered Dirt, Sweet Grass

Clabbered Dirt, Sweet Grass

This is an excellent read. If you are interested in seeing what farming used to be like this book will show you.

It got five star reviews from Amazon.com. You will see why after reading just the foreword (to read the foreword click on the hyperlink above and go to "search inside this book" then type foreword) It would be very difficult to read this book and not make the connection between the land and the people.

For me it was interesting to see where some of our family traditions came from, and how living and working in time with the seasons really affects the family lifestyle. It is a short but satisfying read. Definitely worthwhile. If you have read it I would like to know what your thoughts are.

Barbecued Short Ribs

For best results, make this recipe a day ahead. Refrigerate overnight, and before serving remove any hardened fat on top.

Ingredients:

• 5 to 6 lbs. short ribs
• 4 Tbsp. butter
• 2 cloves garlic, peeled and minced
• 1 large onion, peeled and chopped
• 2 ribs celery, minced
• 2 Tbsp. all-purpose flour
• 1 can (8 oz.) tomato sauce
• 2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. allspice
• 1 1/2 Tbsp. prepared mustard
• 1 1/2 Tbsp. cider vinegar

1. Melt the butter in a large casserole or dutch oven over medium heat
2. When butter is melted and hot, brown the short ribs, a few at a time. Remove and drain on a paper towel.
3. Pour off excess grease, leaving just enough to coat the bottom of the pan.
4. Add garlic, onion,, and celery and saute for about 2 minutes, stirring constantly.
5. Stir in flour until smooth.
6. Stir in all remaining ingredients.
7. Return ribs to the pan and add 1 cup of water.
8. Bring to a boil, then cover and simmer for 1 1/2 to 3 hours, or until meat is very tender when pierced with a fork. Remove loose bones before serving

9. Serve on top of rice, egg noodles, baked or mashed potatoes.

Serves 4

-Recipe from Cooking with Helen McCulley Beside You

Beef Stroganoff

Beef Stroganoff Recipe

-by Mary Edwards (formerly Mary Hornby...aka the baby of the fam)

Ingredients:

• 8 oz egg noodles
• 1 pound ground hamburger or sliced round steak
• 24 oz sour cream
• 8 oz sliced mushrooms
• approx. 6 green onions, chopped
• approx. 1/2 cup water
• olive oil
• flour
• Lowry's Seasoning Salt
• salt and pepper to taste

Instructions:

Cook noodles according to package instructions.

In a large saucepan, fry beef on medium high using enough olive oil so that the meat doesn't stick to the pan. (Hornby beef is very lean.) Once the meat is cooked all the way through, add a few tablespoons of flour and stir, soaking up the excess grease. Slowly add the water while constantly stirring. Once water is fully incorporated (which should happen very quickly), add sour cream, mushrooms, and green onions and mix thoroughly. Add salt, pepper, and copious amounts of Lowry's until it tastes just right. Reduce heat and stir occasionally, until mushrooms are tender. Serve over egg noodles. Enjoy!

Beef Stew

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt or seasoning salt
• 1/2 teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• 3 Tablespoons Worcestershire sauce
• 1 onion, chopped
• 3 cups beef broth
• 8 carrots, thickly sliced
• 2 stalks celery, chopped
• 3-4 potatoes, diced

1. Toss stew meat with flour, salt, and pepper until evenly coated.
2. In a large, heavy bottom pot, heat a few tablespoons of oil. Add stew meat, turning occasionally until browned.
3. Remove stew meat, and saute onions until translucent. Add garlic and saute until fragrant
4. Combine Worcestershire sauce with broth, and slowly add to hot pot with onions. Use a whisk to scrape up browned bits from the bottom of the pan while adding the liquid.
5. Return the browned stew meat to the pot, along with bay leaves, paprika, carrots, and celery. Turn heat to low and simmer, covered, until stew meat is just tender, 1-2 hours.
6. Add potatoes and continue to simmer , uncovered, until potatoes are cooked through, 15-30 minutes.
7. If stew needs thickening, dissolve a bit of cornstarch in liquid and add to the stew. Return to simmer.
8. Remove bay leaves and adjust seasonings to taste.
9. Serve with crusty bread slathered with butter and a crisp, green salad.

Welcome!

The newest crop of calves has started to arrive ( a little earlier than usual).