Self-taught farmers confidently raising chickens, ducks, geese, and pigs. Our focus is on practices that are environmentally harmonious and respectful to our livestock. We appreciate the beauty around us, clean eating, fermenting, and responsibly utilizing the bounty of the land. If you like thinking for yourself, continuous learning, and connecting with the homesteader lifestyle, check us out.
I’ve seen oak leaves, mixed with what are predominantly maple leaves, in the pastures, and have wondered about their provenance. To my knowledge, there are no oak trees here, though I’ve seen them at nearby parks and other properties. So where, exactly, were these leaves coming from?
Continue reading “Musings: Mystery Of The Oak Leaf”
On Christmas morning, we sat down to eat breakfast. The dogs were on their beds near the nook, and all seemed peaceful – that is, until we noticed that someone had something that didn’t belong to her (instead of her usual XXXL Dinosaur Bark Bone, shown above) on her bed.
Continue reading “Knit This: A (Minor) Canine Christmas Calamity”
We’re back in the blogosphere, but wanted to let our WordPress.com followers know that one change you’ll notice is that new posts will only show up in the WordPress Reader, unless you subscribe to receive email updates below.
Here’s what you can expect for the remainder of 2021 and in 2022: food, ferments, follies, fowl, fiction, (armchair) philosophy…and more. Hope you come along for the ride!
No, the farm’s staying right where it is…but the blog is moving to a new host in the next few days. This transition may mean you’ll see a blank page if you visit the site while it’s being migrated. Be patient – we’ll be back!
Having raised both purebred and mixed breed poultry, I’ve seen the benefits of genetic diversity, such as heterosis (also known as “hybrid vigor”). When we crossed Easter Eggers that laid blue-green eggs with French Black Copper Marans roosters, we expected that the pullets would eventually lay olive eggs…and they did. And these girls turned out be some of the nicest birds we’ve raised to date.
Continue reading “Farm Fowl: Omnifarious Olive Eggers”
With winter’s approach, my thoughts go to ferments, and how particularly satisfying – and beneficial – they are at this time of year. Cool-weather vegetables, such as brassica, lend themselves to making easy and delicious living foods like sauerkraut and kimchi. Why not make some today?
Continue reading “Farm Ferments: Brassica’s Biotic Bounty”