The Big Project

We avail ourselves of opportunities when we find them. One of these was a USDA NRCS (National Resources Conservation Service) practice that helped us install three watering facilities for our cattle. These watering facilities make it easier for us to do the pasture rotation. In the past, the cattle could drink from the creek. Now, they are forbidden to go into the creek, so we must pump water to troughs, like the one you see in the picture, above.

To get the water there, we had to dig well over a thousand feet of trench that was two feet deep, lay water pipe, and cover it back up. This is not an easy task, especially since we have all the rest of the farm to care for.

We have finished the practice. All three troughs have their own supply pipes so that they can be shut off individually, if needed. Each trough has a float so that it will refill without over flowing when the cattle drink.

Cattle drink a lot of water each day. A calf may drink only a few gallons, but full-grown cow can drink 25 gallons a day. That means that our animals probably drink about 600 gallons of water each day.

We understand and support the preservation of our stream, but I still miss the sight of the cattle drinking from the creek. There is something so peaceful and natural in this. However, with the population pressures and pollution of today, we do what is needed to contribute to a healthy environment.

The Farm Store

Today's blog is the same as the newsletter you can pick up on paper at our Farm Store. The Farm Store has our regular items, plus some small amounts of our produce. We seed, plant, and transplant daily so that there will be fresh produce in March -- at least that is the target. 

The apples and pears in the farm store are yummy.  I included the following recipes in the newsletter this week, and I am sharing them here.

Apple Custard Pie

1 single pie shell in 9-inch pie plate

4 large apples peeled and sliced for pie

1 Cup sugar

1 Cup whole milk (this is a wonderful reason to try Dungeness Valley Creamery Whole Jersey Milk)

1/4 Cup flour

1 Tbsp cinnamon

1 to 2 Tbsp butter

Preheat oven to 350ºF.

Peel and slice apples about ¼ inch wide. Mix together flour, sugar and cinnamon. Add apples. Cover apples in dry mixture.

Pour apples into crust, evenly spreading all of dry mixture. Dot the top with butter.

Add milk slowly so that it is absorbed by the dry mixture and surrounds the apples.

Bake 45 minutes. The custard should be set. If not, check every 3 to 5 minutes until it is done. Cool completely, then chill in refrigerator until ready to serve. Top with maple whipped cream if you want an incredible experience.

Maple Whipped Cream

1 Cup cream

2 to 3 Tbsp Maple Syrup (depends on taste)

Place cream and syrup into a cold, deep bowl. Chill bowl for about 1/2 hour in refrigerator. Stainless steel, ceramic, or copper is best. Whip cream until it is in folds that stand on their own. Serve immediately.

The snow last week dropped the four high tunnel hoop houses. The structures bowed under the weight of the snow after it started to rain. We had not gotten them cleared off in part because the weather report reversed itself on snow. Then it came in the middle of the night.

The shape of the other tunnels and what we call the greenhouse, were OK. The greenhouse is heated, and most of the snow did not stick. The other two shed more snow. Since last week, the tunnel we were going to recover had the plastic ripped off in the wind, so it is getting new plastic later this week.

On the snow day, our crew valiantly tackled the problem. Kirsten shoveled the snow and bailed the water out of the valley created when the top folded in on itself. When it was mostly clear, we couldn’t get it dry, four people went beneath and lifted. As the remaining water shushed out the plastic bows took their usual shape.

A few bows broke, but by mid-afternoon those had been repaired. There are still a few holes in the plastic, but as the crew finds them they are repaired.

All four high tunnels are planted or being planted for early spring produce. They have carrots, scallions, leeks, lettuce, and many other young starts. Under the row cover, some of the chard, spinach, and lettuce hurt in November are recovering.

KCAA Monthly Meeting
DATE: Monday, January 17
TIME: 6:30 p.m. to 8:30p.m.
LOCATION: Island Lake Community Center, 1087 NW Island Lake Rd, Poulsbo, WA 98370

Join our panel and attendee discussion about the opportunities for young people to learn and participate in agriculture. Schools and civic organization in Kitsap provide agricultural learning opportunities for young people.

From pre-school kids to high school students, vibrant programs are available, and more are being developed right now. Get connected with these programs and find out how you and your children can enjoy the rural culture we live in.

No reservation is needed for our Monthly Meeting. Please come to learn and share.

Another Snowy Day!

ONE TIME ONLY HERD REDUCTION SALE

WE HAVE LIMITED AMOUNTS SO ORDER NOW

click here to go to our order page.

CLARIFICATION: OUR BEEF IS NOT CERTIFIED ORGANIC

Hamburger 20 pound freezer pack $79.80. This is only $3.99 a pound for lean grass-fed ground meat.

50-pound freezer packs $229.50. This is only $4.59 a pound for lean grass-fed beef.  In your freezer pack you will get approximately:

steaks               13 pounds
roasts                13 pounds
round steak         8 pounds
hamburger        16 pounds

We cannot guarantee exact weights for each type, only the total weight. These will be standard cuts.

This is your total cost, just like at the grocery store, except far less expensive.

Buy now. We have to get your order before we butcher. This is custom butchering, cut and wrap by Farmer George. You will get your meat in about 3 weeks (this is determined by the butcher, not us).