Attendees at this weekend’s fall farm workshop have an added bonus!  Come early on Friday and help us kill, skin and gut a steer.  A great chance for some hands-on experience!  We’ll hang it in our cool room (worth taking a look at) for two weeks; then, the day after Thanksgiving, we’ll cut and wrap it.  Sons and their families who live within striking distance will be on hand to help with the work, and take home part of the harvest.


Making butter in our five gallon 1917 Dazey butter churn, just as good a tool today as it was one hundred years ago.  Washing butter in ice water helps keep it firm to be worked and formed into half-pound butter balls.


Topping mangels in the field.  Topped roots are bagged in used feed sacks and go into the root cellar for a few weeks of aging, after which they are more easily digestible.  The tops will be fed out to the pigs over the next couple of weeks, providing a valuable element of green food in these late fall days.

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Our November workshops are filling up fast, but there are still a few places open for both the 10th (adults only) and the 17th (family day).  A whole day of hands-on intensive rotational grazing, fence, dairy, captured water systems, farm fertility, and non-GM animal feed crops.  Check out our schedule here and contact us to hold your space!

Masha got the last three and a half gallons of sauerkraut canned yesterday, eliminating one funky smell in a basement where there are often several.  Ashley washed all the winter outdoor clothes, eliminating another.  Now if we can just get some flashing on the mousehole in the cheese cave door, we could move the cheeses out there —

IMG_8830 Fall farm classes are filling up, and the last of the apples are going into the press.  Busy life!


Mangels are great pig food for the winter months since the store very well and are a high-energy food, good for helping animals keep warm when the temperatures drop.   We harvested a 30 x 50 foot bed two days ago; the crop was just fair, but even that is about 1500 lb. of roots, plus there are all the tops to feed out right away — about 200 lb. of high-iron greens.  Fall is abundant in its provision — we are backed up with farm-produced calories for the animals.  It helps to have some experience in determining how to put these to put these to the best use — for timing, for the right animals, in the right proportions and combinations.  On the farm, there is no such thing as waste.