Harvest Highlights and Market Preparations

2025 has been a whirlwind! Our fall harvest yielded enough potatoes to keep us well-fed through winter. I've canned and frozen a bounty of fruits and veggies to ensure our health and happiness until spring. We've also welcomed a Holstein dairy cow, alongside her half-Angus calf, who's now 9 months old. This Saturday at the Ranch Market, I’ll begin taking pre-orders for farm shares and beef boxes, as the calf will be ready for butchering in June, with deliveries scheduled after processing.

This week, I've been busy making yogurt, butter, and ricotta cheese. The highlight of my week was filling pasta shells with ricotta, then slathering them in marinara and alfredo sauce before baking them to perfection—what a delicious dinner!

In preparation for this Saturday’s Ranch Market, I’ve been sprucing up the she-shed. I'm creating a storage area at the north end and a cozy corner for my office at the south end. Plans are underway to move a fridge and freezer there, along with display sections for our home-baked goods and canned offerings. We’ve got an abundance of our amazing nest-run eggs, fresh milk and cream, fresh yogurt, plus frozen whole chickens on hand. Come sample the yogurt with wildflower honey or some jam!

On the farm, I completed the milking stanchion last month, and Pretty Cow absolutely loves the sweet feed and hay when she’s in position! This stanchion isn't just for milking; it will also assist with artificial insemination, pregnancy checks, and medical care for our beautiful cows. Looking ahead, my goal for next year is to run power and water to both barns. For now, though, we’re making do with heavy-duty extension cords and hoses.

Join us at the Ranch Market to support local farms and discover the deliciousness of fresh, homegrown products! The Market is open the Third Saturday of the month all winter.