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. 

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Happy Easter everyone!