I wanted to give you a quick update on what's going on on our farm. The most exciting news is that we've had a chicken harvest recently. It was very stressful but luckily this year we had several wonderful people come out to the farm and help us with the harvest. As you know we don't usually harvest on the farm so this was a change for us. Brian and I have only done it once before and it took us about two weeks with just the two of us! Needless to say, Brian told me that he would not be doing it this year without several people to help out. On chicken harvest day several people descended upon the farm with such love and grace in their hearts. None of them having harvested or dressed out a chicken before. It was truly a beautiful thing to see all these people, some of whom strangers, come together and work so harmoniously.
To add to the stress, our new walk in freezer died due to all the rain! So during the harvest the repair man was fixing it. But it all worked out thanks to our awesome helpers!
In other news are visiting boar, lovingly nicknamed Dr. Love, returned to his home in Cullman. Our sows seem to be very happily pregnant, Munchie included. Fir those of you who are unfamiliar with Munchie she is the sweetest pig that Brian and I bottle raised. Now, she is well over 300lbs! Hopefully we will begin seeing little babies in July.
(Brian and baby Munchie working on the chicken tractor for the layers. Munchie was not kicked out of the house at this age...haha)
Gracie and Miss daisy have been exploring the farm in their various rotations. A few times I haven't had their fence hot enough and I've discovered them "taking care of the lawn" in the morning. It's pretty funny to set out with your coffee in the morning fog and run into 1000 lb animal!
I hope you can find time to swing by and see us this summer at the College Street Market Thursdays from 3-7pm at Singing River Live on East College Street. We will be sure to have all your favorites there!
Food is not what it says it is anymore. Unless we know our farmer and our food source, how can we really know what we are eating? What better food group to get to know exactly how it was made and where it came from than BUTTER?!
Check out our 6 steps to making your own and tools you can use to do it.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.