Do I want to make meal planning SO much easier? One of the biggest struggles with feeding a family is figuring out what’s for dinner. With the Month of Meat Box, you get a variety of cuts every month, making decisions and meal planning so much easier. Not to mention great recipes that have been tested and approved by our family.
2
Do I want to stop last-minute grocery runs? We’ve all been there—standing in the grocery aisle, hoping they’ve got something decent left in the meat case. With a pasture-raised pork subscription, you’ll always have high-quality meat stocked in your freezer, so you can cook confidently, knowing you have what you need.
3
Do I want clean, healthy pork that taste great? Our pasture-raised pork is non-GMO, corn and soy-free, with no antibiotics or hormones—just clean, nutrient-dense meat that’s better for your family’s health. You’ll be feeding your family meat that’s raised right, without any of the junk.
4
Do I want the perfect cut on hand for the holidays? Each box is thoughtfully packed to match the season—hams for Easter, ribs for summer BBQs, roasts for cozy fall meals. You’ll always have the perfect cut on hand when the holidays roll around.
5
Do I want farm fresh pork without buying in bulk? Buying a whole or half hog takes up a lot of freezer space. With the Month of Meat Box, you get a steady supply of just the right amount— approximately 10 lbs per month for a family of four—so you always have fresh meat without overwhelming your freezer. You get the benefits of bulk buying without the hassle of storing it all at once.
6
Do I want to support a small, family run farm? When you subscribe to the Month of Meat Box, you’re investing in real food, real farmers, you’re supporting a small, family-run farm that raises animals with care—because that’s the way food should be.
7
Am I tired of cooking the same old recipes? Each box includes a variety of cuts—some familiar, some new—along with easy recipes to help you make the most of them. It’s a fun way to discover new family favorites while enjoying high-quality pork. If we can help it, you’ll never get bored in the kitchen, and you’ll gain confidence cooking with different cuts of meat.
WHAT’S NEXT?
If you checked off most (or all) of these questions with a YES, then the Month of Meat Box is the perfect way to simplify mealtime, enjoy top-quality pork, and stock your freezer with food you can feel good about.
No stress.
No grocery store guesswork.
Just farm-fresh, pasture-raised pork delivered to your door.
Perfect for real life, real mornings, and real moms like us.
And hey—if your mornings feel like a chaotic mess too, just know you’re not alone.
Whether you’re serving up Pinterest-perfect eggs or cake mix muffins in a rush…
You’re doing a great job.
WHAT’S HAPPENING ON THE FARM
Spring is always an exciting and busy time of the year. We’re out in the fields prepping them for haying season, working in the garden clearing out the beds for planting, and babies are being born all over the farm.
Two of our four dairy cows calved in April. Arletta and Fern both had sweet little heifers (girl calves). We are still working on naming them. We’d love suggestions!
Our sow Winnie, had 10 piglets. She’s just the start of our litters this spring. We’ll be expecting 3 more early May.
Baby chicks arrived! These we will grow out to become delicious roasters in just 8 weeks!
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Let’s talk about that 5:30pm panic and how to avoid it—with beans!
I’m a “meat-in-the-crockpot-and-forget-about-it” kind of gal.
You too?
It’s so easy to toss a ham, roast, or some juicy pork shoulder into the slow cooker in the morning, and then 5:30 hits and you’re standing in the kitchen wondering:
“Wait… what am I serving with this?” 😳
Yep. That was me just last night.
So there I am, standing in the pantry searching the shelves for anything that could pass as a side dish. I spot a can of three-bean blend. You know the one with pinto, kidney, and black beans all snuggled together in one convenient can.
Canned baked beans? Never been a fan. They somehow manage to be mushy AND grainy, overly sweet, and filled with sad little fake bacon bits.
But I was in a hurry and needed something quick. So I pulled down my trusty cookbooks.
My three favorite cookbooks live in the cupboard above the microwave:
Betty Crocker (an older edition—the good stuff, from-scratch kind)
Taste of Home (solid go-to, especially for quick family-friendly meals)
And my most treasured—the family recipe binder filled with handwritten love from generations past.
When my kids, nieces, and nephews leave the house, I gift them their own version of this binder.
Anyway, back to the beans.
I did it.
I found a baked beans recipe that didn’t make me gag.
In fact—it was really good. And no, it wasn’t just because I’ve been off sugar for over a month (though one spoonful did taste like heaven).
My husband and kids gave it two thumbs up, and they’re not exactly easy bean critics.
The best part? This recipe can roll with your style.
Whether you’re a meal planner or a last-minute kinda gal, I’ve got you covered.
If You Plan Ahead : Homemade Baked Beans – Oven Style
Mmmmm.. the smell of ham and fresh baked rolls drifts throughout the house. Your mouth waters as you pass the cheesecake you made for dessert sitting on the counter as you head to the oven to check on your ham.
Ughh! You’ve spent all day prepping and cooking for your Easter meal to find out your ham is dry and chewy when you pull it out of the oven.
I’m here to help you create the most moist, tender and delicious ham ever!
First off, what type of ham are you going to cook? You’ve got a few options.
Typically if you purchase a ham from the grocery store it will be precooked, and simply requires reheating.
When you purchase your ham from the butcher or your local farmer, it may or may not be cured/smoked or precooked.
If your ham is fresh, you’ll just have to make sure you get the meat temperature up to 145 degrees F to be fully cooked.
So, do you want boneless or bone-in? Here are a few pros about each.
Bone-less: easy to carve Serving size: ½ lb per person
Bone-In: better flavor & juicier meat, leftover bone to make soup Serving size: ¾ to 1 lb per person
Spiral-cut: already sliced, glaze can spread throughout the ham because of the slices, cooks a bit faster. Serving size: ¾ to 1 lb per person
8 NO FAIL TIPS FOR THE PERFECT HAM
Thaw Your Ham
Make sure your ham is completely thawed. 1-hour prior to cooking, set it out and let it come to room temperature. This will help keep your ham tender and juicy.
Diamond shaped scoring on ham.
Score the Skin
Making a diamond pattern, use a sharp knife to cut through the fat and skin layer of the ham. Not only does this make your ham look professional and beautiful, it allows the glaze to seep down into the meat.
Glaze Your Ham
Get creative and glaze your ham! Mix up the ingredients of your glaze while your ham’s cooking. When you’re down to the last hour of cooking, brush your ham with the glaze every 15 minutes or so.
Cover Your Ham
Always keep your ham covered whether it’s with aluminum foil or a lid if you’re using a deep dish. And, be sure to cover it back up everytime after you apply the glaze.
Add Moisture to Your Ham
Add a cup of water, apple or pineapple juice to the bottom of your pan. This will help to keep your ham moist and add flavor!
Cooking Your Ham
Use a meat thermometer for best results. Insert the thermometer into the thickest part of the ham, but make sure you avoid the bone.
Precooked Ham: 140 degrees F Fresh Ham: 145 degrees F
Here’s a quick little table on how long to cook your ham!
Ham Roasting Guidelines Bake at 325 degrees F Slow Cooker on Low
Boneless Ham
1 ½ to 2 lbs 3 to 4 lbs 6 to 8 lbs 9 to 11 lbs
45 min to 1 hour 1 to 1 ½ hours 1 ½ to 2 hrs 40 min 2 hrs 15 min to 2 hrs 50 min
Bone-In Ham
6 to 8 lbs 14 to 16 lbs
1 ½ to 2 hrs 15 min 2 hrs 20 min to 4 hours
Rest Your Ham
Allow your ham to rest covered for at least 15 minutes when you pull it out of the oven before you start carving it. This gives the ham time to reabsorb much of the juices back through the meat.
Carving Your Ham
Boneless ham: Simply carve away with a sharp knife.
Bone-in ham: perpendicular to the bone, cut the ham into thin slices. Then, cut along the bone to release the slices.
Whether you are feeding a crowd or enjoying a ham steak for just the two of you, follow these simple tips and we know you will not be disappointed!
Combine the brown sugar, marmalade, and mustard in a small bowl. Set aside.
Score the surface of the ham, making diamond shapes ½ inch deep.
Insert a whole clove in the center of each diamond.
Place ham in a shallow roasting pan.
Add 1 cup of water to the bottom of the roasting pan.
Cover with aluminum foil.
Bake until your ham reaches a temperature of 140 degrees F, about 2 hours.
Brush ham with some of the glaze. Continue to bake your ham for 45 minutes, brushing with the glaze every 15 minutes. Don’t forget to recover your ham after each glazing.
When ham is done, allow to rest, covered for 15 minutes before carving.
Carve.
ENJOY!
Adapted from Taste of Home
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Ah, St. Patrick’s Day. The time of year when everyone suddenly claims a little Irish heritage and gets a free pass to pinch strangers.
Let’s start with a dish that’s as traditional as a leprechaun’s pot o’ gold: Corned Beef.
But wait—don’t rush out and grab that pre-packaged, questionably pink brisket from the store. Making your own corned beef from scratch is not only doable—it’s way better.
Here’s a wee bit of history for you.
St. Patrick’s Day, celebrated on March 17th, honors Ireland’s patron saint, a guy famous for supposedly driving snakes out of Ireland (spoiler: there were never any snakes to begin with). Originally, this was a solemn religious holiday in Ireland, but leave it to us Americans to turn it into an all-out feast-and-festivity affair.
And corned beef?
Believe it or not, it’s not a staple in Ireland. The Irish in the homeland traditionally ate pork. When Irish immigrants came to the U.S., beef was cheaper and more available, so they started brining brisket with salt (the “corns” in corned beef, not the yellow vegetable). There is no corn in corned beef.
Fast forward to today, and boom—it’s the go-to dish for celebrating all things Irish.
But if you really want to honor traditional Irish flavors, check out these two classic pork-based Irish dishes:
Irish or Dublin Coddle: A hearty, slow-simmered dish made with pork sausages, thick-cut bacon, potatoes, and onions.
Boxty with Bacon: Boxty is an Irish potato pancake, crispy on the outside and soft inside.
If you’ve got an Instant Pot or pressure cooker, you can have homemade corned beef ready tonight.
That means no artificial junk, no preservatives—just a beautifully brined brisket that’ll put any store-bought version to shame. And if you don’t have a pressure cooker you can also use the crockpot or oven.
How about some delicious side dish options to go with it?
Warm Brussels Sprout Slaw with Bacon & Juniper Berries: Brussels sprouts are not most peoples favorite, but when you shred ’em up, sauté them in bacon grease and toss in a few juniper berries? Mmmmm! It’s smoky, tangy, and the perfect balance to that rich corned beef. Don’t have juniper berries? Rosemary make a terrific substitute.
Rustic Roasted Root Veggies: Potatoes are an Irish staple. You could do your traditional mashed potatoes, but try roasting a medley of carrots, parsnips, and turnips with a drizzle of olive oil, a sprinkle of sea salt, and a dash of rosemary. Earthy, sweet, and downright delicious.
Buttered Steamed Cabbage with Garlic & Herbs: Skip the boiled cabbage. Gently steaming cabbage keeps it tender while preserving its natural sweetness. Toss with melted butter, minced garlic, sea salt, and fresh herbs like thyme or parsley. This dish is easy enough to whip up while everything else is cooking!
Now, no meal’s complete without something sweet, right? Try these two Irish-inspired treats that skip the processed sugar overload:
Irish Apple Cake with Honey & Oats: Think of this as a cozy, old-world take on apple pie—dense, slightly crumbly, and lightly sweetened with honey. A dollop of fresh cream on top? Perfection.
Dark Chocolate & Sea Salt Honey Truffles: Nothing fancy here—just dark chocolate melted down, mixed with raw honey, a pinch of sea salt, and rolled into bite-sized bliss. Rich, decadent, and full of antioxidants.
This St. Patrick’s Day, celebrate by making corned beef from scratch and pairing it with real, wholesome sides, you’re not just feasting—you’re honoring history, tradition, and the beauty of knowing exactly where your food comes from.
Grab your favorite people, pour yourself a mug of herbal tea or a Guinness, and enjoy a meal that’s truly worth celebrating.
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Have you ever thought of making your own yogurt at home?
It’s so creamy and delicious.
Did you know it’s also extremely EASY?
I’ve got a crockpot yogurt recipe that is almost impossible to fail at.
Now, I’ll admit, I have a couple times.
As with almost anything you make from milk, it’s all about temperature and timing.
My struggle is usually because I’m trying to do too many things at once.
Oh, I’ll just pop down to the laundry room to switch the laundry, and then forget what I was doing.
Sound familiar? LOL!
I’ll come back to the kitchen and find I let the milk get too hot. Nothing kills good bacteria better than boiling it.
So the most important thing to be successful is to stay near and keep an eye on your temperatures.
I’ve found by putting the yogurt into serving size jars, my family is much more likely to eat it. My youngest likes to make it vanilla with chocolate chips. My husband prefers a scoop of his favorite homemade apricot jam in it. I like throwing some frozen berries in the food processor for a couple seconds and stirring them into my yogurt with just a bit of agave sweetener.
The small container also make it great to take on the road for a quick breakfast, snack or lunch.
If you like a nice tangy yogurt, let is sit for the full 12 hours. We prefer little to no tang, so I stop the process right at 8 hours.
We use our fresh raw milk with the cream and it always turns out a nice thick yogurt similar to Greek. Before we had milk cows, I’d use 2% milk and it’d still turn out great, but was definitely a little thinner.
When grabbing a yogurt to use as your starter culture, look for a higher quality one like Nancy’s. I’ve also used Tillamok. Definitely go for one with the least additives. After your first batch, you’ll use the yogurt you make for the next few batches.
Making your own yogurt is also a great way to save a little at the grocery store.
Making delicious homemade treats out of milk is definitely addictive!
Next, I think we will try cottage cheese!
Enjoy!
As with any recipe, it’s a good idea to read it all the way through, so there are not surprises!
Pour a gallon of milk into your crockpot. You’ll need a 5-quart (or bigger) crockpot for this. If you have a smaller crockpot, or just want a smaller batch of yogurt, you can cut the recipe to meet your needs.
Position a meat thermometer in the crockpot, so you can keep up with the temperature of the milk. I stuck mine through a piece of ribbon to keep it from falling in, and tied the other end of the ribbon to my crockpot handle.
Once you have that situated, stick the lid on your crockpot, and set it to high.
Heat the milk to 180°F. This will take about three hours. Do not stir the milk or remove the lid during this process.
Turn the crockpot off, and wait for the temperature to drop to 110 degrees (this should take about 90 minutes).
While you’re waiting, pull a container of plain yogurt from the fridge, and allow it to come to room temperature.
Once your milk reaches 110°F, skim off the skin that has formed on the surface of the milk. Remove one cup of milk from the crockpot, and gently stir it into half a cup of plain yogurt. This will give you the beneficial bacteria that is required to make yogurt.
Add your starter to the crockpot and gently stir it in.
Remove the insert from your crockpot, and carefully slide it into a large cooler. Wrap the insert with towels to lock in the heat. Close the lid on your cooler, and leave it undisturbed until morning (8-12 hours).
Retrieve your crockpot from the cooler in the morning, and skim off any excess whey (liquid) from the surface.
Enjoy your yogurt plain, or flavor it with vanilla, honey, jam, fresh fruit or your favorite mix in.
A Couple Notes About Yogurt-Making
If you save a half-cup of yogurt from this batch, you can use it to start your next batch. Just know that the bacteria will loose its oomph over time. I’d recommend using store-bought yogurt every few batches
Homemade yogurt will be slightly thinner than store-bought. Commercially-produced yogurt includes artificial thickeners.
Hooked on Greek Yogurt? You can make your own by straining more of the whey out of your yogurt. Pour your yogurt into a cheesecloth lined strainer, this will allow more of the whey to drain away.
Every crockpot is different. Mine is the flip from this recipe. It takes only about 1 ½ hours to reach 180°F, but three hours to cool down to 110°F.
I also do not use a cooler. I just wrap the ceramic part of my crockpot in a couple bath towels and let it sit on the counter.
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Eggs are one of the most versatile and nutrient-packed foods available. Especially if the chickens are free ranged. You are what you eat, right?
Whether you have farm-fresh eggs or store-bought ones, there’s more to them than just breakfast scrambles and baked goods.
But have you ever thought of using the shells? Sure, there’s the common ways of composting, seedling pots, etc.
But, how about in your food? Or as a toothpaste?
Eggshells are about 90% calcium carbonate. This is the same material that is in our nails, teeth, and bones. Calcium is important for strong bones, a healthy heart and a highly functional nervous system.
So don’t toss them out!
Here’s how to get your eggshells safely ready to use.
Save the shells from your eggs.
Rinse your eggs to remove any egg white that may be in them.
Once you have your eggshells rinsed, sterilize them by boiling them in water for a few minutes.
Strain the shells and let them dry overnight on a baking sheet.
Bake the eggshells at 200°F for 10 minutes to kill any bacteria.
Now you’re ready to put the shells to use.
Check out these creative ways to maximize the benefits of your eggs by using the shells:
Use Eggshells to Reduce Coffee Bitterness
If you love coffee but find it too bitter, eggshells might be the solution you never knew you needed! Adding crushed eggshells to your coffee grounds before brewing can naturally smooth out the flavor, making your coffee less acidic and more balanced.
How It Works:
Eggshells are primarily made of calcium carbonate, an alkaline substance that helps neutralize acidity. When added to coffee grounds, they absorb some of the bitter compounds, resulting in a smoother, milder cup of coffee.
How to Try It at Home:
1. Crush them into small pieces (but not a fine powder).
2. Add a small amount (about half an eggshell per pot) to your coffee grounds before brewing.
3. Brew your coffee as usual and enjoy a smoother, less bitter cup!
Why You’ll Love It:
• Naturally reduces bitterness without added sugar or cream.
• Lowers coffee acidity, making it easier on the stomach.
Next time you make coffee, try this trick and taste the difference!
Use Eggshells as a Natural Calcium Supplement
Instead of tossing your eggshells, repurpose them as a powerful calcium boost!
How to Use Eggshells for Calcium:
1. Grind your eggshells into a fine powder using a blender or mortar and pestle.
2. Add ½ tsp of eggshell powder to smoothies, oatmeal, homemade bone broth or baked goods for an easy calcium boost.
NOTE: You may notice a slightly gritty texture when added to certain foods.
Why It Works:
• Calcium is essential for strong bones and teeth.
• Eggshell powder is a natural, food-based supplement.
Make DIY Toothpaste with Eggshells
Did you know that eggshells can also help your teeth? Because they are rich in calcium and minerals, they can be used as a natural toothpaste ingredient to help strengthen enamel.
Homemade Eggshell Toothpaste Recipe:
• 2 tbsp finely ground eggshell powder
• 1 tbsp baking soda
• 1–2 tbsp coconut oil
• A few drops of peppermint oil (optional)
Mix these ingredients into a paste and use it as a natural, remineralizing toothpaste.
Benefits:
• Provides a natural source of calcium for tooth enamel.
• Avoids artificial ingredients found in some commercial toothpastes.
• Uses simple, sustainable ingredients you already have at home.
Firm & Smooth Skin Facial Treatment
How to make it:
Mix 2 tablespoons of finely powdered eggshell into an egg white.
Gently apply the paste as a natural facial mask, letting it dry for 10-20 minutes.
Wash off with warm water and a circular motion to exfoliate.
First Aid Treatment
Do you have red, irritated skin or bug bites? Make this salve to soothe your skin.
How to make it:
Add eggshell powder to a few tablespoons of apple cider vinegar.
Use a cotton ball to apply to irritated skin.
What’s your favorite way to use eggs outside of cooking?
DISCLAIMER:
The information provided on http://www.rural-roots-ranch.com is for informational purposes only and is not intended to substitute professional medical advice, diagnoses, or treatment. Always seek advice from your physician or other qualified healthcare provider before undertaking a new health regimen.
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While I think it shouldn’t take a special holiday to remind your loved ones how much you love them, it’s a great excuse to make them a little something special.
And what better way than with a handmade gift?
Because I know we are all short on time, I’m focusing on simple, heartfelt gifts that are quick to make.
Whether you’re gifting a friend, family member, or that special someone, these three DIY projects are sure to bring a smile.
1. Heart-Shaped Oven Mitts
Photo Credit: Sewcanshe.com
For the bakers in your life, a pair of heart-shaped oven mitts makes both a thoughtful and practical gift. Choose fun fabrics like reds, pinks, for Valentines day or their favorite colors—and sew up a set in no time. If you’re handy with a sewing machine, this is a great way to personalize a kitchen essential while adding a touch of love.
Click <<HERE>> or the photo for the link to Sewcanshe.com for a detailed tutorial on how to make these.
2. Heart-Shaped Sugar Cookies
Nothing says “I love you” like homemade baked goods! Heart-shaped sugar cookies are a timeless Valentine’s treat, and they’re incredibly easy to make. Use our families favorite Scrumptiously Soft Sugar cookie recipe, grab a heart-shaped cutter, and decorate with pink and red icing. Our favorite icing recipe just below the cookies recipe. Package them in a cute box or wrap them in parchment paper with a ribbon for a charming homemade gift.
3. Heart-Shaped Bath Bombs
For a gift that encourages relaxation, heart-shaped bath bombs are a perfect choice. Made with simple ingredients like baking soda, citric acid, and essential oils, these fizzy creations turn an ordinary bath into a luxurious retreat. Add a touch of dried rose petals or a hint of lavender for an extra-special touch. Don’t forget to make a couple for yourself!
Go get the recipe by clicking <<HERE>> at Suburban Simplicity.com.
Photo Credit: Suburbansimplicity.com
There’s something truly special about giving a gift you’ve made yourself.
They can be crafted to fit the personality and preferences of the person you’re gifting.
Have you ever wondered what happens on the farm throughout the year?
Follow along, and we’ll take you on a reading tour of all our adventures from last year and the great things we have planned for this year.
Come on, let’s head to the barn. Watch your step around the bikes, farm toys and shoes tossed everywhere as we walk the winding path from the house through the yard.
Hello cows! Jasmine and Brandy, our milk cows hang out in a pasture just before the barn. These girls make it possible for our farm families to enjoy fresh, raw milk as part of our Herdshare. They gladly trot into the milking area to share their milk with us for a little grain. Brandy was added to the farm last spring to meet the demand for more raw milk. Early summer, she’ll be freshened, which means she’ll have a calf.
Oh, listen! You can already hear the pigs. Opening the barn door is like ringing a dinner bell. How many pigs do we have on our farm you might ask? Well….that depends on the time of the year, but anywhere from 25-75. Aww…look at those cute little piglets! Don’t you just want to touch their little pink noses? The older ones come to the edge of the pen, they like a good scratch behind the ear through all their bristly hair.
The piglets are born on the farm and spend their days grazing our pastures until they’re just the right age and size to nourish our bodies. Then, they visit freezer camp. Where’s it all go? A few pigs go to families every spring to raise out, but most of the pigs were raised to feed Harney County this last year. Thanks to support letters from you, our farm family and friends, we were awarded a grant to provide 400+ pounds of pork a month to the local food banks. That’s 4 pigs a month! And what a surprise to find out we get to do it again for 2025!
Last year, we also provided pork for a small school in Eastern Oregon. We are working to expand the schools we work with this year through the Farm to School Program. One day, we hope to have an area where we can host classrooms at the farm to teach the kids all about how their food is grown.
Oooo! There’s a chicken, walking by. Let’s follow her to the hen house. Welcome to the Hilton of Henhouses, or so we’ve been told. When these ladies are not outside wandering the farm, they scratch and cluck around their covered run, laying eggs the shades of green, brown and white in a soft bed of shavings. Why do we have less eggs in the winter? They tend to slow down laying in the winter due to the lack of light, but when they are in full production mode we collect 3-4 dozen a day.
Gobble, gobble, gobble. Yep, there’s turkeys in there too. Mr. Turkey walks around rumbling in his chest and showing his tail off to the ladies. Did you know it takes 36 weeks to raise a heritage turkey? We’ve already got a batch of eggs in the incubator. Last year, the turkeys set on their own, and even though they made a nest and sat on three different groups of eggs, none hatched. We ended up having to order babies that came in the mail. Let’s hope these little babies hatch!
Oh, WOW! There’s a peacock! Look at his tail all fanned out. We have three peahens and one peacock. Peacocks can live up to 50 years. They hang around the chicken house and make their rounds on the farm, keeping the bug population down.
What’s that? You don’t see very many cows? Look waaaayyy out on the edge of the fields. They tend to hang out in groups. We calve in the fall, so in October, our fields are full of fuzzy, wet nosed little calves. All winter, the kids enjoy driving the hay wagon while their Dad pushes the feed off to the cows. In Spring, we move them out to Izee to graze the mountain sides. We love spending the days riding the hillsides checking on cows and moving them from pasture to pasture. All but the steers, these guys are fattened up on pasture to be processed in the fall. We are working to slowly grow our herd.
Let’s meander back over near the house to the garden. That big plastic covered tunnel is our hoop house. In the winter, the garden looks like a disaster because I never seem to find enough time to pull weeds as mid summer hits. I get too busy helping hay the fields. That and I usually feel defeated because of the deer. We purchased all the materials to fence the garden in last spring, but the year escaped us and we never got the fence up. It is the number one priority for the garden this spring. Whatever was not in our high tunnel was devoured by the deer. And even then, if I’d leave the sides up on warm nights they’d slide right in and take bites from the tomatoes and cabbages.
Did you know you have to start planting seeds indoors in January if you hope to get a harvest before it freezes in the fall. Harney County has an extremely short growing season which can make it very difficult to grow here. We’ve already got several varieties under the grow lights and will be adding herbs soon.
This week, I’ve been ordering chicks and scheduling processing dates for our whole chickens. Did you get to try one of our whole chickens last year? They sold out! In January, we purchase the chicks for the year and schedule processing dates. This last year, we raised 100 in an old trampoline frame, dragging it around the field everyday to get them fresh grass. This year, we plan on raising 250 and I hope to upgrade to a chicken tractor which I am working on designing to make the job of moving the chickens easier.
Do you know how to cut up a whole chicken? Well, good news! This year, we will be offering our chickens cut into 8 pieces.
You might be thinking, She’s superwoman. How does she do it all? I don’t! While I appreciate the compliment, there is no way I could do this without the help of my family and our newly hired hand, Kimber. She moved over from the Oregon coast and loves working with the animals. We are so thankful to have her helping us out. Now, most mornings, I can homeschool the kids without chores taking up all the time, be available to run my kids to activities in town, and deliver pigs to the processors in Central Oregon knowing things are handled at the farm. She has been a blessing.
Did you enjoy the tour?
Have you wanted to visit the farm?
Now’s your chance. While we always offer the opportunity to drop by and visit, our first official farm tour offerings will be happening Saturday, May 10th from 1-3pm and Saturday, October 18th from 1-3pm. Be sure to mark your calendar. We will be limiting the number of people per tour to make sure you get the full experience and my undivided attention.
You’ll get to wander the farm, visit with the animals, maybe collect a few eggs and pick some beets, carrots, lettuce, maybe even some cabbage and cauliflower.
I’m sure you’d love to know what’s going on at the farm year round. Sign up and you’ll get weekly emails with recipes, pictures of the farm and animals, what products we have available, and you won’t miss the sign up when it comes time for the farm tour.
From all of us here at Rural Roots Ranch, we wish you a wonderful year to come!
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And see plenty of baby pig pictures?
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