So, when your husband mentions briefly while running out the door to work " the tractor probably needs fuel" , put fuel in immediately. Don't  assume you can do chores then fill it before parking back in the heated shop! And in all honesty, there's no fuel gauge, so you have to climb up on tractor and put a stick into the tank to check levels. So, due to my laziness, I ran out of fuel. That's not something you really want to do with a Diesel engine, especially when your husband (mechanic) is on the road. Thankfully our neighbour and friend came to my rescue. After 3 hours of bleeding lines, priming, dealing with dead batteries and ice in the fuel, and some ether, they got the old girl going again. I'm so grateful for good friends. Thanks Art and Bert!

What a beautiful afternoon!  The animals are lazing around enjoying the sun. A well deserved treat after all the horrible weather they've had to endure. 

Yup, that's right. Wind chill of -50. On my way out to do chores. The animals and I are getting very tired of this cold. We bedded their houses with straw yesterday, I hope they were all somewhat comfortable in the cold overnight. They all have protection from the wind which is half the battle in keeping them warm. Praying for a break in this weather pattern!

Well, 2013 is over and what a year it was. It was a year of growth for our farm, we started at the Regina and Indian Head farmers markets, we opened our farm stand and our website/on-line store. As with any growth there are challenges, and we had our share! We feel blessed to be able to provide good healthy food to so many families. Thank you to all of you for your continued support!  Happy New Years from all of us here at the farm. Here's hoping we all have a happy, healthy and prosperous 2014!

With all the cloudy wet weather we've had the last few days, the hens have been staying inside. Today they're enjoying the morning sunshine while having their dust baths. 

Finally finished picking the beets and got them into storage.  It's been pretty cold at night but they didn't get any frost damage. Can't wait for borscht on chilly days. The pigs are enjoying the tops and culls. Nothing gets wasted around here.

Potatoes

Potatoes harvest is underway at the farm. Stop by with your pails and fill for $15.00. Washed and bagged are $1/lb. Red Viking and Yukon Gold available. 

Finally, our last calf of the year is on the ground. This heifer had a huge bull calf. Lyle was out baling in the field beside her and noticed she was having a problem. He ran back to the baler for twine and was able to help her finish the job. Mother and baby doing well today.

New pigs

Grumpy Sow had another litter of babies the other day. I decided to let her farrow out on pasture because she is quite mean when we have her locked up in a pen. The babies came out of her lair today for the first time. They had lots of fun exploring their new world 

Peas!

The peas are flowering and starting to make pods. It won't be long before we have peas for sale!

We finally have our new logo done.  It's been a work in progress for the past 2 years but its finally done.  My thanks to daughter Jen who drew the original picture and to Trent and Jared for getting it done.  Good work guys!  This is the first step in branding our farm.

Also had our first banner done that we'll be using at markets and trade shows.  I'm pretty happy with the way it turned out.  We used Vista Print and they were very fast with good quality. Could have been  a less fuzzy picture..sorry.  You'll just have to come to market to see it.;)

We have our first calf on the ground.  The calf is small, but she was born unassisted, nurses on her own  and the heifer loves her. A lot.  Just ask the cats!

Just in time for Easter dinner, I'm posting a recipe for leg of lamb.  It's super easy and turns out great.  

Garlic and Bacon-Stuffed Leg of Lamb with Rosemary

1 Short cut leg of lamb (about 4 lb)

6 garlic cloves, slivered

2 slices bacon, chopped

2 tbsp extra virgin olive oil

1 tbsp chopped fresh rosemary

1 tsp salt

1 tsp cracked black pepper

Using sharp knife, remove thin membrane from lamb. Cut tiny slits all over lamb; insert garlic slivers and bacon. Brush oil over lamb. Sprinkle with rosemary, salt and pepper.

Roast on rack in roasting pan in 325 oven for 1 hour and 40 minutes to 2 hours or until meat thermometer registers 145 F for medium rare or 160 F for medium. Remove to cutting board; tent with foil and let stand 15 minutes.

Skin fat from pan drippings. Add ½ cup water to pan, bring to boil, scraping up brown bits. Strain and keep warm.

Place lamb with meatier portion facing up. Grip shank end firmly with towel. Cutting down to bone, cut ¼ inch thick slices. With knife parallel to bone, cut slices from bone. Turn lamb so remaining meaty portion faces up. Carve as for first side. Arrange on platter, pour pan juices over top.

The traditional Easter Sunday lamb dinner goes back earlier than Easter to the first Passover of the Jewish people.  The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged. 

about.com

Happy Easter everyone!

We're butchering steers and pigs tomorrow.  Available now for order:

Beef - whole or half - hanging weight $3.40/lb
         - family pack $100.00  includes 4 T-Bone or rib steaks
                                                           1 3-4 lb roast
                                                           3 lb round steak
                                                           12 lb lean ground beef

Pork - whole or half - hanging weight $3.25/lb
         - family pack $50.00  includes 5 lb pork chops
                                                        2 lb shoulder roast or chops
                                                        3-4 lb leg roast or ham
                                                        1 lb bacon
                                                        1 lb ground pork


Let me know if you're interested.

These two lambs were born in January and are quite a bit older than the rest of the lambs.  Sheep will settle down after they have eaten and chew their cud.  If you go into the pen a few hours after feeding, everyone will be laying there very content, chewing and regurgitating their food.  These two lambs are always together, they even enjoy each others company while cud chewing.

Thankfully, the spring storm that dumped snow over us is over.  Even the wind has stopped, so now it's time to venture out and survey the damage.  The sheep and cattle didn't seem to mind it yesterday in the wind.  They just dug under the snow and kept right on eating.  Getting to the pigs in the barn may be another story though.  As you can see in the picture, the drift in front of the barn is huge!  I'm off to plug in the tractor, I don't think the semis will get up the driveway without a pull when they get home this afternoon.

With our beef sales so strong we have had to purchase some calves for finishing. Our small herd cannot keep up with the supply and  I was able to source some calves from another farmer who farms the same way we do and has the same ideals.  His calves are chemical and hormone free, which makes them perfect for us. They are Galloway cattle which are what I have been looking for.  They have lots of hair to keep them warm in the winter which requires less grain in their ration.  Galloways finish with a smaller carcass which means that the cuts of meat are more what our customers are looking for.

The snow has been so deep that we weren't able to unload them at the loading chute.  All my pens are drifted 4 feet straight through and we can't even use any gates.  This time we had to unload at the barn which meant Lyle had to back up the semi through the yard and around the house.  It was only his excellent driving skills that got the truck at the barn.  We had to spend the day before pushing snow and digging out gates.  What a job!

 
The calves are settled in now and gaining weight.  It's been an adjustment for them though, they've never seen pigs or sheep before.  As all the pens have drifts over the fences, I can't keep the sheep and pigs in their winter pens and the hay feeders have become multi-species salad bars.  Hoping for spring thaw soon!

I can't believe how fast this past month has passed.  Usually the months in the dead of winter pass so slowly, but this year has been so different.  There have been so many new arrivals in the barnyard, new lambs, goats, calves and now,  two litters of pigs.  These little guys were born when it was -30 outside.  I have a little farrowing barn that we heat so these guys are quite comfortable when it's nasty outside.  The mom is a duroc sow we got last fall.  It's her second litter and we bred her to Boris, our Yorkshire boar.  Everyone is doing well, they are already sneaking out of their pen to run around and explore.  Should have lots of Christmas hams! 

I love looking at seed catalogues. My plants and garden never look like the pictures, but it's nice to dream that one day I'll have a spectacular garden, instead of 3 acres of weed infestation.  Anyone want a job this year weeding?  Let me know, I'm serious.

I've spent hours pouring over different catalogues getting my seed orders ready. I'm always looking for different varieties that do better in our short season.  Last year I tried kidney beans and chick peas for the first time.  The kidney beans were great, they cook up big and fat and taste nothing like the store bought ones.  The chick peas didn't do well at all.  Not sure if I'll try again or not.  I've had good luck with cantaloupe so this year I want to try watermelon.  See how that one goes.  So what are you all growing this year that's new for you?