April Showers bring May VEGGIES!

Soon this will all be harvested and replanted in squash, peppers, tomatoes and eggplant! Summer is in the works around here!

Soon this will all be harvested and replanted in squash, peppers, tomatoes and eggplant! Summer is in the works around here!

Available Just in Time for Easter Day Spring Farm Lamb!

Leg of Lamb, Rack of Lamb, Lamb Chops, Sausage, and Loin Roast and Lamb Bones

Reply to this email for prices and availability.

Also beef bulk boxes are available again.

This is a quick update to remind you that tomorrow is April 1st! No fools around here! It’s meat week! Thursday 2-5 and Saturday 2-5, remember your veggies won’t be bagged this week either, but they will be available during the meat pick up times “market” style. So we look forward to seeing you and catching up! We hope your spring is going great and that you are enjoying good health, remember to eat your greens ;) OH and don’t forget to eat some LIVER! But that’s a health lesson for another day!

We have been out in the rain planting potatoes, trying to beat the rain! We didn’t quite get them all in before the rain was coming down too hard. The rest of the potatoes will have to go in another day. We had a great lunch to come in to after the hard work in the rain. We enjoyed cheeseburger pie and sweet potato wedges and salad. Yum!

Now the Baker girls are getting going on the cheesecakes, breads and cookies for sale tomorrow and Saturday. We like to have a treat once in awhile to keep things exciting!

I do have a great sweet potato tip for you (from our dear “Aunt Beverly”) : If you freeze your sweet potatoes before you bake them (works only for baking a whole one), they have the most amazing texture once baked. It’s like mashed potatoes. That is because freezing breaks down the cell walls, so you want to bake them straight from the freezer, otherwise they will turn mushy and not nice! It takes about 2 hours to freeze a potato, then bake as normal.

Blessings,

The Baker Team

What do greens tell us?

Sometimes no news is good news and sometimes it isn’t! I can’t say we’ve been quiet over here from good or bad, BUT it has been lively! We’ve had two forest fires at the camp next to us, which caused power outages. During milking time and with all the baby chicks and the incubator needing heat, that made for some interesting extra work. Thankfully there were no buildings lost and no one hurt. There have been so many vegetables to plant we can’t seem to stay on top of it, but that is just the time of year! We had a wild time helping some other farmers load some wild cows (nice we aren’t the only ones that have wild animals occasionally). The butcher dates are so hard to come by we are doing the best we can to plan for it. Anyway, all that is not to complain, we love our work and enjoy it even though we are beginning to feel some extra burden with the current happenings. We are grateful for the animals and seeds and all the people we rely on to do what we do! On to the good stuff:

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Well, it is a little later than St. Patrick’s day, but happy late one anyway! It’s greens week for sure around here! We are celebrating the warm weather by eating lots of greens! Actually what happens when the weather changes is that the greens that have been slowing growing all winter long in the greenhouse suddenly wake up and take off! It’s like watching a little person gingerly try and walk, only to wake one day and start running. Or hearing them babble and realize they are telling big stories! But when that happens with greens, they want to bolt. That means send up flowers to make seeds. The longer days tell them it’s time to reproduce or die! So when that happens it’s time to stock up and eat lots of greens! We’ve been using the napa cabbage for stir fry, salad and soups (just not on hot days like this one)!

So if you need helping with your veggie ID this week:
You got cliantro, napa cabbage, collards, kale, lettuce, mustard greens and potatoes for good measure! When I saw those shares getting put together and felt how heavy they were, I was amazed at how healthy everyone will be after they eat this weeks bounty! I believe that God makes the things we need grow when we need them. Spring greens are great for detoxing and also contain lots of vit. c and K, two things we need to boost our immune system after a long winter! The greens are also great for bone strength, which we all need. Also we tend to eat heavier foods in the winter and the spring greens help flush our systems.

So, if you need helping encouraging your children or other not so enthusiastic loved ones that they need greens…..just make them taste great! We love our go to salad dressing: 1 part honey or maple syrup, 1 part vinegar, 2 parts olive oil and shake. Or to make it creamy just add a handful of walnuts and process in the food processor. So yum and and so easy, most of these greens can be eaten raw, but you can also stir fry them with a nice peanut sauce and rice and stew cubes and there is a simple dinner or lunch! When using the tougher greens like cabbage or collards I like my trusty recipe of sautéing in butter or lard, and some salt, pepper and raw avc.

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Many Blessings! Your busy farmers!

PS Don’t forget the April meat week is coming up! NEXT Thursday and Saturday!

Spring is here, don't miss out on all the fun......

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There are so many exciting things to report about, where do we begin?

Well first we are opening sign ups for Summer CSA which will begin April 29th and May 1st. The last day of this CSA season will be April 15th and 17th, then the farmers get a week to catch our breath and get things in order. If you are a current member we will automatically renew your membership and invoice you based on your current selections. Please let us know by the 10th of March if you wish to make changes or give your spot to someone else. We are super excited to get back to business with fresh air and doing market style every week. It’s been a long winter and we look forward to seeing more of you!

Meat pick up is this week and we have a surprise for you!!! The butcher we were taking our lambs to had an opening for pigs so guess what?? We have link sausage again! Oh yum! Stock up for breaking out the grill soon! OK, I might be getting ahead of the season, but I think grilling days are not too far off. The lamb will be for sale in the cabin for everyone and the new pork sausages will be for CSA members only.

Also, this week at CSA the Baker girls have fired up the bakery and will be offering cheese cake by the slice and bread and maybe more! There are also new “farm'-ily” members to meet……they will be a surprise, but here is a hint: They are furry and so sweet! The first batch of broiler chicks has arrived and all 400 are settled in nicely to their brooder. Tommy has about 15 lambs and a few more to come. Spring is certainly underway here.

If you are looking for the perfect breakfast recipe a “farm-ily” member found this one for us, who doesn’t love a great sausage gravy?!? We have been adding the totsoi to smoothies lately and I forget how great I feel with greens first thing in the morning. I’ve been needing the extra boost they give me with all the added work of springtime projects! Now I just need to remember to get some liver out and really boost by energy with some liver and onions. Our bodies need different things in different seasons and winter always makes me need some extra iron.

The ginger has arrived, the onion and potato seed stock is on the way, wow, things are moving at a fast pace. Nature isn’t waiting for us so we’d better get moving! I can’t wait to see the first spring grass turning green. The plants are all inside still, but soon the big garden will be full of life and food again. For now the greenhouses are stocked and keeping us happy and busy.

We will also have Benjamin the bottle lamb at CSA from 2-5 both days to greet you! We look forward to seeing you soon!

Farm store is open to any and all today from 2-5 and Saturday from 2-5 this week!

Blessings,

The Farmers

February already! Meat pick up and fun recipe ideas!

So many new babies!

So many new babies!

Meat pick up is Thursday Feb. 4th and Saturday Feb. 6th 2-5 each day. Remember veggie pick up is that time as well. We will have lots of goodies to choose from for CSA this month. (Delivery folks will be the same time 2-6pm.) You will get to meet Benjamin the bottle lamb! Bottle lamb is a name we use for lambs who have lost or been rejected by their mother and need to be bottle fed by us. In this case, Benjamin lost his mother so we feed him lamb replacement milk. Sometimes when a sheep has 3 lambs she rejects one of them. We have only had one set of triplets this year and their mom is doing great with all 3.

We are enjoying the snow so much, we hope you have had a nice time sledding or building snowmen like we did. We have been enjoying some nice soups lately and lots of cookies and bread! We have started a sour dough starter and have enjoyed baking with it. We have tried crackers, muffins and cake! We will begin some breads now that our starter is mature.

We have also made some new dishes this winter. We love our instant pot sesame chicken and rice, but this week we tried Lo Mein. We just sautéed cabbage (which Johnny accidently pronounces garbage instead of cabbage), mushrooms, onions and ground beef, then add some cooked noodles and sesame oil, ginger, honey, soy sauce and pepper to taste. YUM! We don’t use pasta often, but it made a great quick meal that everyone loved.

We made this fried bread recipe with the parsley last week for a great quick snack before evening milking. We did one batch with olives, but not everyone loved those! We have also been making fun slaws with cabbage, radishes and onions. We hope you have been enjoying the winter flavors! We will be trying these yummy steak bites that a farmily member recommended tomorrow for a quick dinner after CSA.

Looking forward to seeing everyone!

Blessings,

The Bakers

Enjoying the new year! Plus special announcement.

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We hope you are enjoying the sunshine and looking forward to some snow maybe next week! We have been quite busy over here with the little ones. Human and animals! The winter is when we get lots of book work done and get caught up on school work and research. Plus farm projects! We started seeding peppers this week though and that usually makes me realize spring will be here before I am ready!

Last weeks veggies had a mix up! We accidently didn’t put carrots in the Thursday shares, so sorry! We will have them in this weeks bags instead. We hope you enjoyed the black spanish radishes last week for a fun change of root. The greens are still coming along and should return in abundance soon. Right now they are maturing very slowly. This week we will have Scallions, Chard, Parsley, Onions, Crimini Mushrooms, and Butternut Squash. Enjoy!

Would you like to stock up on dry goods and soup bones for broth?

We are going to be placing a bulk order of some things we don’t grow. If you would like to add on to our order you can let us know what you would like by Friday the 22nd. All of these items are organic and they are in 25 pound bags (unless otherwise noted). There will be a $10 ordering fee and shipping will be 4% of what your order total is. To order simply reply to this email and we will confirm what you order within 3 days. There may be other organic items so if there is something you are looking for just ask. We will be offering:

  • Rolled Oats $32.81

  • Long Grain Brown Rice $39.82

  • White Basmati Rice $80.94

  • Soft White Wheat {berries} $36.50

  • Chief Hard Red Wheat {berries} $50.90

  • Hard Red Spring Wheat {berries} $26.84

  • Hard Red Winter Wheat {berries} $46.44

  • Black Beans $50.82

  • Garbanzo Beans $54.96

  • Kidney Beans $77.45

  • Sprouted spelt flour 5# bag $18.46

  • Sucanat 5# bag $19.77

    Soup bones and chicken feet will be on sale until mid Feb. or while supplies last: Small bags are $2 per pound and large bulk bags of approx 30 lbs are $1.50/lb. (Available anytime.)We will be receiving the dry goods order sometime the first week of February and will notify you when it’s available for pick up here at the farm store.

    Have a blessed week!

    The Bakers

Happy (almost) New Year!

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Dear Farm-ily,

We always love this time of year on the farm, it’s the perfect time to reflect and move forward. We will begin planning our planting calendar, ordering our seeds and many, many other things. First we like to stop and take the time to be thankful for the many blessings we did have, not just focus on what we want to change. We hope you all had a wonderful Christmas and we know everyone is looking forward to the new year, we always do! It’s full of potential, then again so is every day! God’s promises are true!

For his anger endureth but a moment; in his favour is life: weeping may endure for a night, but joy cometh in the morning. Psalm 30 vs 5 KJV

Remember this time of year to use lots of bone broth, don’t throw out that chicken carcass, just add it to a pot with lots of water and veggie scraps, a little salt and vinegar and simmer it over night or all day. It’s the best way to get free vitamins and minerals. We love to keep broth around to make a last minute meal with some veggies and ground beef. Also don’t forget the chicken liver inside each of your whole chickens is perfect for winter time. We all need extra nutrition to boost our immune system. Let food be your medicine!

THIS WEEK **Meat pick up begins Saturday

Delivery will be as scheduled (Meat delivery will be next Thursday (January 7th) or come to the farm this Saturday to pick up)

Thursday this week will be bagged veggies as usual from 12-6pm inside the cabin

Saturday will be 2-5 pm farm market style behind the cabin.

We look forward to seeing you!

We have been doing some science experiments, here is one with eggs we did!

Blessings to you all!

Your Farmers

Merry Christmas and Happy New Year!

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This weeks line up made me think of ornaments as we were packing for you! Spaghetti squash, potatoes, beets, brussels sprouts, napa cabbage and onions. We still had frozen weather so we relied more heavily on roots and storage crops. The outdoor plantings were still frozen under! Things should be warming up for next week so we will welcome the greens back!

We hope you had a wonderful Christmas! We enjoyed a lot of time around the fireplace and a lot of family time, some quiet and some very rowdy! But mostly we enjoyed rethinking everything we were thankful for. Good food and good friends and family are a few of them.

Leading up to Christmas we had more lively times than we had wanted. We had another wild calf birth, but that story can wait for another time! Let’s just say not all cows are friendly and able to be homestead milk cows. The ending is that we have another lovely heifer calf. The little purple calf barn is full of sweet little Jersey girls. Farmer Tommy’s new project is here! We will have some pictures next week, but the sheep have arrived!

We enjoyed some brined hams for Christmas, along with brussels sprouts and broccoli we had frozen a few weeks ago. A nice simple, but satisfying meal and we started a new tradition! We made s’mores around the fireplace for dessert. Not my typical fancy dessert, but sometimes it’s a good time for something different. As much work as the farm had for us prior to Christmas, and we were all thankful for something easy!

Enjoy your goodies and health!

Blessings,

The Bakers

First snow! Oh man, what a day!

Boiling Brew of elderberry and ginger!

Boiling Brew of elderberry and ginger!

Well we slipped away to Florida for a few days in our travel trailer and this lovely weather welcomed us home! The best news is our farm sitter did an amazing job and everything was well taken care of in our absence! What a Blessing! However the last 36 hours wasn’t all that easy. Thankfully, our Creator, who orders everything (even if it’s not always they way we plan it) was in charge today, as always!

We had a bit of a rough drive home, then we unloaded and worked until the wee hours of the morning getting our snow plow equipment ready, then up before dawn to start again. The animals were all healthy and we were able to get more cover on the outdoor veggies, harvest from the greenhouses (did you know you can’t harvest greens when the temps are below freezing?), get the morning chores done, extra hay and water to all the animals……so we started packing CSA bags in the sleet and were still smiling.

We were thinking of the yummy dishes you will make with the veggies. Since we planned to harvest some outside greens this week and we couldn’t we packed more storage crops instead. We packed some baby ginger (so exciting!!-its baby so it needs to be stored in the fridge for a few days or the freezer long term, it doesn’t need peeling since it’s tender), cabbage, arugula, two winter squashes and finally some red carrots! I was so hungry by the end of packing, I didn’t notice that the sleet was really not making things easy. I was just excited to come write to you about all the nice things you could make this week.

I was thinking ginger carrot soup, or rice with a nice winter squash cream sauce over it, and cabbage steaks or roasted cabbage. Oh, some arugula salad with carrots, or stir fried with ginger! Wow folks, I was also going to tell you all about how to make the lovely elderberry ginger syrup I had going on the stove today. Here is the quick run down of it: 1 part fresh or frozen elderberry and or ginger, 1 part water and simmer until reduced by half, then strain and add equal parts honey. This lovely smell greeted me each time I trudged in and out of the house. It kept my spirits up! We also spent time this morning washing and bagging your ginger and our personal ginger stash for the winter. You will see some syrup in your shares and for sale in the cabin soon.

Well as the afternoon wore on and the first snow plow broke down, the boys headed back out with the tractor. We went to check animals again and begin evening chores. We had a cow due, but were unsure of her due date (the bull had a visit with her and forgot to consult with us first so we didn’t know the exact date). We were keeping an eye on her and I sent one of the farm girls to check her for the third time today just before dark. Wouldn’t you know, just as I sat down to tell you the wonderful things you could make this week the door burst open and farm girl Grace said, “It’s bad, we need to move fast”!

Not the most exciting thing when you think the day has been long already. But she and I work great under pressure so we got the two border collies, some towels and good farm/snow gear and headed with the RTV to the back pasture at the grandparents farm. By then it was dark and we had to collect this little half frozen (or maybe 3/4 frozen) heifer calf from under a spruce tree. Not sure why the run in shed didn’t seem a better place to have her calf? So we load her up in the bed of the vehicle and hope the momma cow follows us. She did, for about 10 feet. So we headed to the gate and I sent the famous, Cadi, to bring the cows along to.

I don’t know how to describe the feeling of hope, wonder, fear and joy of sending an animal into the dark without the benefit of warm clothes and head lamp that I had. Waiting and listening to see if she would be successful, and then to see a group of 6 pairs of cow eyes shining back as they moved from out of the darkness and lumbered towards me at the gate. She did it, what an amazing dog. Ok, then the harder part, how to make only the right cow come through the gate. I can’t speak dog and Cadi knows only some English. And Ruby (the cow mama) only wants to know where in the world we put her baby!

The rest of getting through two gates and cutting(farmer word for separating) Ruby away from first her herd of cow friends, then two calves in the second pasture, in sleet and darkness while breaking ice on the gate latches to get them open and closed again, is really a blur to my tired mind. But with joy and thanksgiving we got them both back to the farm. Ruby went into the barn to be milked with the other cows and was happy to be with some old “friends” she hadn’t hung out with for awhile. And “Pearl” was carried into the house, almost lifeless, to be cared for and adored by the Baker children. The heating pad, favorite blankets and hair dryer were brought out. No comfort was spared this tiny creature.

Even when the fire was lit in order to warm her faster, and someone didn’t open the flu and the house filled with smoke and the smoke detectors were blaring for many minutes, little farmer Timmy sat down and covered her hears for her. Soon the smoke cleared and the comfort of all the little hearts loving her brought her around. She isn’t out of the woods yet, but we are praying this special little calf will have a happy ending. She has had two warm meals (one through a tube while she was too weak to suck) and the other moments ago with a bottle.

These farmers are going to bed with minds and bodies stretched to new lengths and hearts over flowing with gratitude to the One who created us and blessed us with this crazy life. Things aren’t always peachy y’all, but we have a good time when we all remember we are on the same team, God’s team. Trying to get it all done well, not always succeeding, but having a grateful heart and enjoying the trails along with the blessings. Hoping you are warm and cozy!

CSA farm pick up will go on as scheduled Thursday and Saturday, feel free to come Saturday if you don’t want to drive out Thursday. No need to let us know, we will hold your items. We will have the road plowed, but it’s likely to be slippery still.

Blessings,

The Bakers

Micah 6:8 KJV He hath shewed thee, O man, what is good; and what doth the Lord require of thee, but to do justly, and to love mercy, and to walk humbly with thy God?

Tired farmer taking a nap with the newest “dairy girl”, this one was easy to name. Her mom is Ruby and she was born literally on the snow so here is “Pearl.”

Tired farmer taking a nap with the newest “dairy girl”, this one was easy to name. Her mom is Ruby and she was born literally on the snow so here is “Pearl.”