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Here's To Our Favorite Farm Moms! (May 2018 Update)

Hey all, it's Shopgirl Kristin here! I was too busy momming to get this out on time, but I had to post a Mother's Day shout out to all the Super Moms who walk through the store doors. I am inspired by you every day! I see you going to great lengths to get your kids real food, sacrificing time and money to do so. I see you stepping out of your comfort zones to take a chance on a new way of eating that will heal your family. I see you reading and researching the latest bit of info that could prove the missing piece to your puzzle as you care for your kids. I see you generously sharing your knowledge with other moms on their journeys. I see you setting up experiences for your children to connect with the farm and their food. I see you working hard to nourish them, body and soul. I hope you know all your efforts are invaluable and each day is adding up to amazing things! Your influence for good cannot be quantified. One thing I love most about my job is watching the Moms (and Dads too!) do what they do best. Here's to you!!


We're excited to welcome Dr. Rick Henriksen, founder of Kestrel Wellness, to the farm for a class on seasonal allergies. Come with your questions - he's ready to answer them! Farmer Shayn will also be offering his poultry processing class again. It's almost full so register ASAP if you'd like to join us in June.

And we're working out the details with Martha at Abigail's Oven to teach us all about sourdough bread! Once we have a date scheduled we'll post it on our site and social media pages.

Below is what's currently on the calendar. Follow the links to sign up!

Natural Solutions for Your Allergies
THURSDAY, MAY 31 at 6:30pm
Instructor - Dr. Rick Henriksen of Kestrel Wellness

Fowl Fundamentals: The How-To of Harvesting Poultry
SATURDAY, JUNE 23 at 1:00pm
Instructor - Shayn Bowler

Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.


This bucket milking system is what we use to milk our cows each morning. Our parlor is built for two cows at a time, and as each gal comes in we thoroughly wash her udder and then attach the milker. It can take anywhere from five to fifteen minutes for her to milk out, depending on the cow. The milk flows through the white tube into the bucket, and then it's poured into our bulk tank where it is immediately chilled to thirty-three degrees. It's the same routine each day and our goal is to keep it that way, as content cows are happy cows. And our happy cows give us the best raw milk around!

We're bottling fresh milk this morning and stocking it on our shelves. As the weather continues to warm the cows give more, so we have plenty at the farm right now. It's a great time to make ice cream, try your hand at cheese, or culture a little extra kefir. If you haven't tasted our raw milk yet stop by and pick up some to try! Gallon $9.00 Half-Gallon $6.00

Our next bulk orders will be available JUNE 14 & 16. Deposits are due SUNDAY, MAY 31. Angus beef, pork, lamb and salmon are all available - our Corriente beef is sold out for this order. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

CHICKEN UPDATE - We plan on having chicken again in June! We don't have an exact availability date yet but we'll send an email when we do. Whole birds will be offered first, and as we then harvest additional groups we will have cut-ups in stock also.

Turkey is almost gone and will not be in the market again until November. We still have bones, fat, tails, and some leg/thighs in stock.

Raised here at the farm in our underground greenhouse, these heirloom tomato plants are ready for your garden. There's nothing like a juicy garden grown tomato from your own backyard!  Available at the market and $3/each.

If you're unable to grow your own, we're planting here too and will have farm fresh tomatoes available later this summer along with a variety of other produce. No herbicides. No pesticides. Just locally grown goodness.

We also have a great variety of microgreens which come from our greenhouse. Sunflower, peas, radish, wheatgrass, & more. They're great in smoothies, on salads, or sauteed with your favorite healthy animal fat.

Speaking of animals fats - Do you render them? Cook with them? Bake with them? This is a jar of a pig fat/turkey fat combo our market manager, Kristin, rendered and it's delicious! I use it often to roast vegetables which everyone in our family loves. This is yams & brussels sprouts drizzled with the fat and sprinkled with sea salt. So simple and so good.

Our farm philosophy is to use the whole animal so we do carry a variety of fats - currently beef (also known as suet), pork, turkey, & lamb. Rendering them is quite easy. Add your chopped or ground fat to a large pot or slow cooker, set on a very low heat, let cook for several hours & stir frequently. That's it! You'll have a delicious, healthy fat from a local grass-fed animal to add to your diet.

You can find a list of the different organs, bones & fats we carry right here: Organs & Bones

(Chicken & turkey are seasonal & availability is limited)


Buttermilk pancakes topped with buttermilk syrup. This was heavenly!

When making butter you're left with buttermilk, a slightly sour superfood full of bacteria your gut needs, as well as vitamins, potassium, and calcium. It's considered a cultured or fermented dairy product, and the best when made from raw milk - from your local farm of course. ;)

We recently finished a batch of butter which left us with this amazing buttermilk to use! A few ways we like to eat it:

- Overnight oats
- Buttermilk biscuits
- Homemade Ranch dressing
- Meat marinade
- Overnight buttermilk pancakes (recipe linked)
- Buttermilk Syrup (recipe linked)

So grab some raw milk, skim the cream, & try making some butter! Not only will you have the most beautiful raw butter, but this powerhouse buttermilk to use too.

(If you have a favorite buttermilk recipe please let us know! We're always looking for new ways to use it.)


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