Oak Post Ranch has moved

Send off

2009-01-15T16:14:00.001-08:00

I will be doing the rest of my posting on my new website. Hope you all can follow me over there! oakpostranch {dot} com.

Large Black Pig

2009-01-06T13:08:00.000-08:00

We have been doing some research. Check out oakpostranch to read more. For some reason, I can't copy and paste what I've written there.

Animal Description:

The Large Black breed is also known as the Cornwall, Devon or Lop-Eared Black. They are large, sturdy animals that are excellent producers of high quality meat. Large Blacks are well known for their prolificacy and milk production abilities, as well.

Sounds like good animal to me.

Pork Order to UP

2009-01-01T12:49:00.000-08:00

I will be delivering pork to the UP this coming weekend (Jan. 2-4 or so). There will be no delivery charge for all orders placed. Call 218-564-5480 or email me theranch [at] wcta [dot] net to place your order. You may order a quarter hog (approx. 36#, details below), or individual cuts.

Quarter Hog is approximately 36#:
(no substitutions for this order)
2 quarter hams (3# ea.)
2 roasts (3# ea.)
8 pk chops (16 chops, 1/2 # ea.)
4 pk bacon (1# pk)
3# seasoned sausage
3# ground pork
4# rendered lard
Cost: $4.10/# (approx. $150)

Nitrate-Free Wild Rice Brats - $6.75/pk

I will also have Nitrate-Free Wild Rice Brats along. First come, first served. If you want to make sure you get some, please place an order by calling or emailing me. They come 6 per pk. Price is $6.75/pk. We ordered a whole hog made into brats (116#) and they are almost gone! If you want some, please let me know.

For more information about our farm, check out our website: oakpostranch [dot] com.

OakPostRanch.com

2008-12-31T12:44:00.001-08:00

Check it out. I will be double-blogging for a little while until I figure out how to use my new website. I have incorporated the blog into the website, so that everything is cohesive in content and image. I enjoyed working with Blogger, but its time has come for me. I need more! Please comment, so that I know if the new page is working, and whether it needs additions or not.

Thanks!

Pork Order

2008-12-27T19:06:00.001-08:00

Our pork orders are ready! One order was sold, then the customer decided they didn't want their pork after all. The time was not right. If anyone would like to take advantage of this, please contact me soon.

We also have nitrate-free wild rice brats for sale. They come 6 per pack. They are delicious! You may purchase them for $6.50/pack. First come, first served!

Only a Farm Kid

2008-12-26T18:08:00.000-08:00

When you're from the country you look at things a little different.

A Minnesota farmer got in his pickup and drove to a neighboring farm and knocked at the door. A young boy, about 9, opened the door.

'Is yer Dad home?' the farmer asked.

'No sir, he ain't,' the boy replied. 'He went into town.'

'Well,' said the farmer, 'Is yer Mother here?'

'No, sir, she ain't here neither. She went into town with Dad.'

'How about your brother, Howard? Is he here?'

No sir, 'He went with Mom and Dad.'

The farmer stood there for a few minutes, shifting from one foot to the other and mumbling to himself.

'Is there anything I can do fer ya?' the boy asked politely 'I know where all the tools are, if you want to borry one. Or maybe I could take a message fer Dad.'

'Well,' said the farmer uncomfortably, 'I really wanted to talk to yer Dad. It's about your brother Howard getting my daughter, Pearly Mae, pregnant.'

The boy considered for a moment. 'You would have to talk to Pa about that', he finally conceded. 'If it helps you any, I know that Pa charges $500 for the bull and $50 for the hog, but I really don't know how much he gets fer Howard'

Merry Christmas Everyone!

2008-12-22T19:41:00.001-08:00

It Must Be Cold

2008-12-18T17:51:00.001-08:00

Local paper front page.
Yes, it's been cold. We tried to take a lazy day on Sunday, being as we were snowed in without a winter vehicle. Loren took the Geo (read: small car, suitable for summer driving only) to the barns in the morning to check on the pigs, and plugged so much snow underneath that the alternator belt broke. So we were stuck at home. And we spent the day as a family; albeit one that is going stir-crazy because they (read: Loren) are not used to being indoors.

Later on, much later, we went down the driveway for chores and discovered frozen water in 2 barns. Wonderful! We love winter and all its glory! With as much problems as we've had with frozen water in the past (home and farm), with lines and waterers breaking, we got lucky this time. The well shed heater wasn't on at full steam. After only about 45 minutes of cleaning waterers and plugging drafts, liquid water was running again, and we were all happy. And cold. Very cold. Imaging plunging your bare hands into dirty water, wiping them off in the snow, and trying to dry them off before putting your (new winter) gloves back on, only to discover that they have already freeze dried. If your imagination isn't quite working up to par, come and visit and I'll let you experience the real thing.

One more thing - pigs, being pigs, with the mentality of a 3-year-old, aren't as smart as we are. One group was whining because they were HUNGRY! Our winter storm blew a snowdrift across the back of the barn, giving the illusion of a white wall. Loren took a walk through the snowdrift and made a path all the way around their feeder. Voilà! Feed! It was kind of humorous, but maybe you had to be there...

Local Food

2008-12-13T16:13:00.000-08:00

We get our eggs from the neighbors. They come about a mile by road, closer as the crow flies. Rodney really really likes eggs. He helped himself this evening (I guess Mom wasn't in tune with his hunger). Watch this until the end...

6 Things about me

2008-12-13T10:01:00.001-08:00

I have been tagged by a friend to post 6 things about me that I have not written about before on this blog. Here they are - all farm related:

1) I do not like to castrate. I didn't mind it before I got pregnant, but now it makes me queasy. Even now, 2 years after my baby was born. Mind you - castrating is important, and I almost always help, but I don't enjoy it. Would anyone like to volunteer for our next session?

2) I did not grow up on a farm. I did not grow up in farm country. I know of one farm within 50 miles of my hometown, and I've never visited it. Farming is all brand new to me, and I still have lots of learning to do.

3) I have only been afraid of one pig. He was our first boar. His name was Bruno, and he was ugly. I could walk in his pen, but I tried to never turn my back - especially at breeding time. By the time he left us he was close to 800 pounds, and 3-4 years old. I think. That was some time ago already. He has probably topped someone's pepperoni pizza by now.

4) I have run every piece of equipment we use except the combine and manure spreader. The combine because Loren seems to like to see the results of a summer of hard work; and the manure spreader - guess why? Something I've chosen to stay away from. I have loaded it before, but never unloaded. I take that back. I have spread manure before. Seems I've blocked it out or something.

5) I lost my boots in the manure pile before. Behind the barn at the farm. Not a pleasant experience, but one definitely recommended for all city kids. It should be a mandatory part of all farm tours. It builds character and allows a person to laugh at themselves, all while making them realize that there are worse things in life than being covered in s**t. Believe me, I've been covered with worse since.

6) I do not want the costs of organic products to come down. It is the hope that higher consumer costs of organic products pays for the actual cost of production. This in comparison to commodity crops, such as corn, wheat, rice, and cotton, with which the farmer is supplemented by the government in exchange for selling their product for less than or equal to the costs of production of that product. Yes, most organic products cost the consumer twice that of the conventional product. But the money spent on that product is going directly towards producing, harvesting, packaging, distributing, and so on. Some conventional (I can't say all, because I don't know for sure) crop farmers are paid for their crop when they sell it, then paid again by the government through programs that supplement the amount they have already been paid. And guess where the government gets that money to pay the farmer? Of course, from us - taxpayers. So we are all paying for the cheaper conventional products twice. Once when we buy the product, and the second time when we pay our taxes. So is it really cheaper?

Sorry, that last one got a little winded. And I could go on and on and on. Maybe I'll bring it up again in a later post. Maybe. I make no promises.

I will not continue the tagging process, because I do not want anyone to feel obligated. Like I did. But really, this wasn't so bad once I finally got started.

Pork Order

2008-12-04T17:24:00.001-08:00

We have 4 hogs left. Call and leave a message, or email to reserve your quarter (36#), half (72#) or whole hog (145#)! We also have rendered lard available for anyone who would like to order it. Any other special requests? Just ask!

Logging days

2008-12-03T13:28:00.000-08:00

I took a break from all my (hard) work and spent Monday riding along in the log truck with Loren. It was fun, but not so much that I wish I could go every day. The passenger seat isn't much to brag about. It was nice for me to get away from phone calls, emails and other pork-selling related distractions and give myself a break. I even got to spend the day with my sister in Duluth, while we replaced various logging equipment parts. Now that I am back at it, please give me a call or email and I would love to help you with your pork order. I am all rested up!

By the way, the logs we hauled to Cloquet rode over 400 miles by the time they reached their final destination. In the picture, you can see them being unloaded from our truck (the white one) onto another truck for a ride into Wisconsin.

December pork order

2008-12-02T12:36:00.001-08:00

Wow! Can you believe it? Our next pork order date is coming up fast - December 8. All custom orders must be placed by this date. The pork will be processed and packaged by December 19 - for those who would like delivery before Christmas. I would like to place your cutting orders for you and I can help if you have questions. You may order at any time that's convenient for you - by email or phone, or fill out our online form. At the time of this post I have only 5 hogs remaining which are not reserved. As this week goes by, so will the remaining hogs.

Standard pork orders include:
Nitrate Free 1/4 hams
Nitrate Free sliced bacon
3.5# roasts
3/4 in. porkchops, 2 per pk
rendered lard
plain ground pork or breakfast seasoned ground pork
spareribs (for orders of 1/2 or larger)

We will also be ordering Wild Rice Brats in December. They are in packages of 6 (as pictured). I am taking your special orders for brats for a limited time (until they are gone!). They are $6.75/package. Each package is approximately 1.15#. These were in very high demand at the Farmers Market this past year, so if you want some, please contact me soon!

We still have a few Pork Samplers available for delivery before Christmas. Samplers are $50 and include a variety of pork cuts. Click on the link for more information. Please call or email to confirm delivery options.

You can reach me for orders or with ordering questions by email: theranch @ wcta.net; or by phone: 218-564-5480. I look forward to hearing from you!

Planting Seagulls

2008-12-02T09:22:00.000-08:00

Somehow, somewhere, someone tells the seagulls when, where, and how to get here. Like magic, they appear to find freshly unearthed grubs. It is truly amazing how fast they arrive after the plow hits the ground. Those of you who have seen it before know what I mean. And for those who haven't, here's a glimpse of what I'm talking about. These images were captured this past fall while Loren was building a driveway across the field. I'm not sure if it's more accurately labeled "planting" or "harvesting" seagulls. Either way, here they are! It's truly a beautiful sight!

Sorry about the video quality. I shot it while sitting in a running skidsteer (hence the motor noise and shaky, blurry video).

Harvesting Oysters

2008-11-30T08:43:00.001-08:00

Yeah - that's what we were up to after Thanksgiving Dinner. Anybody want some? We put them on ice...

Thanksgiving

2008-11-27T08:31:00.000-08:00

We are thankful for many things.

Today we will spend the day chopping firewood before dinner. Our noon meal will be at the Farm with Loren's family. The afternoon will be spent with the hogs. It's a beautiful sunny day, a bit chilly (but IT IS November), and perfect for physical outside work.

COLD

2008-11-21T13:01:00.001-08:00

Ok. So it's cold out. Who's really surprised? It's almost December, after all. Still, it catches me off guard. I worked in the cold last night with one lined glove and one unlined. Loren and I were unloading a semi trailer of organic screenings. In the midst of the screenings, there was a tote bag of blue and yellow corn. Being as it was dark, I was freezing, and so on and so forth, a handle on the corn tote broke and the expensive organic corn spilled on the ground. Quitting time! Trucks had been running all day for this load of feed, and we still didn't get done. We needed to boost the tractor, boost the pickup, boost the pickup again. Did I mention it was cold? It was one of those days that made me wish Winter didn't come twice every year. But at least every winter is squeezed between two summers!!

This morning when we got up it was 2 below. Today I bought gloves. Winter lined. Can't wait to use them...

oh yeah - we have frozen water in the barn. already...

Farming ABC's

2008-11-17T20:08:00.002-08:00

A look into our farm:
Berkshire (for flavor) and
Chester White (for litter size) and
Duroc (for mothering skills) are our breeds.
Enjoying staying home and being a farm wife.
Fencing, Farming, Feed! Fixin', Fieldwork, Fantastic Fun!
Great workout moving pigs
Hogs in hoop barns
Insemination. Artificial or natural. Inspection. Every year.
Just run to town to pick up one part... and one more...
Knowledge of the whole order of things. How things work together. This is sustainability.
Lifestyle is great for raising a family
Manure. It's valuable on fields but not on boots. Melamine - never on this farm.
Naturally raised, Non-GMO,
Organic, and certified.
Pork, of course. And piglets, and p**p.
Quiet in the farrowing barn. We don't want to upset the mamas.
Ribs. Babyback, St. Louis Style or Spareribs. Always BBQ.
Snouts rooting up the straw pack,
Tails wagging just like dogs when they're happy,
Understanding the habits of a pig. They have the mentality of a 3-year-old.
Venture to sustainable living. Environmentally and economically.
Warm deep in the straw and under heat lamps.
eXasperation when something is damaged (again) by enthusiastic, energetic hogs.
You. Thanks for taking the time! We're almost done!
Zoo. Even if we have only one breed of animal in it!

My Attempt at quilting

2008-11-16T21:10:00.001-08:00

I've already asked where your food comes from. Now I ask, where do you shop for other essentials? Do you visit gallery where you can meet the artist who created the works displayed? Where do you shop for holiday gifts? The local bazaar or the gift box section of the closest big box store? Who makes your soap, your toys, your decor? Not only do products purchased directly from the person who made them support the local economy, they also enter your home with a story, a emotional attachment that can not be gathered by snatching one of a million similar products from a department store shelf. Comments? Agree or disagree?

And that is my attempt at segueing into entering a contest.

Another friend mentioned this contest in her blog. I had to give it my best attempt, too! Old Red Barn Co. is giving away 3 quilts. My quilting ability is virtually non-existent, and this is one way to get a nice homemade quilt on Rodney's bed. I would love a quilt made with care by named individuals.

Pork Order

2008-11-16T16:26:00.000-08:00

Last order of the year:
Hogs go to the locker plant on December 8. They will be ready approximately 2 weeks later - right before Christmas. If you would like to get your name on this order, please email or place an online order.

Another snipet of my personal life

2008-11-15T07:35:00.001-08:00

Here is a current desktop screenshot. I have subscribed to receive monthly emails from Scrapbook Dimensions. Each month they send out a digital scrapbook image in which we can place a personal photo. This month I left out the month name and calendar (included in the download). Rodney much enjoyed his meal of mayo this day.

Oak Posts

2008-10-29T20:27:00.000-07:00

We have finally settled on a name for our farm (I think). We shall call ourselves Oak Post Ranch. Oak Posts. Our farm is built on them. They support our hoop barns, they surround our pastures, they hold the floors of our grain bins off the ground. Oak is a hard, durable wood. It is a good choice for fence corners and for wall posts on an organic farm where green treat is "illegal." Oak is stubborn and strong. It doesn't buckle under pressure. It sticks around for the long haul.

I am working on a logo. It is my winter's project. Expect to see it and a new website before spring arrives.

The Garden Year

2008-10-28T15:25:00.000-07:00

January brings the snow,
Makes our feet and fingers glow.

February brings the rain,
Thaws the frozen lake again.

March brings breezes, loud and shrill,
To stir the dancing daffodil.

April brings the primrose sweet,
Scatters daisies at our feet.

May brings flocks of pretty lambs
Skipping by their fleecy dams.

June brings tulip, lilies, roses,
Fills the children's hands with posies.

Hot July brings cooling showers,
Apricots, and gillyflowers.

August brings the sheaves of corn,
Then the harvest home is borne.

Warm September brings the fruit;
Sportsmen then begin to shoot.

Fresh October brings the pheasant;
Then to gather nuts is pleasant.

Dull November brings the blast;
Then the leaves are whirling fast.

Chill December brings the sleet,
Blazing fire, and Christmas treat.

~Sara Coleridge

I always think of this poem this time of year. It is page 57 of a book I have never seen. I have only a copy from my sister Joyce. Although it works its way through the whole year, I feel the fall section the most. Fall is for hunting and gathering; harvesting and preparing for winter. Preparation for the cold, nasty days is fully underway. Then the whole year starts over.

Inspection

2008-10-25T06:09:00.000-07:00

We have our organic inspection this morning. Wish us all our paperwork in order and our pigs happy!

Lard

2008-10-23T13:39:00.001-07:00

sent to me by a friend...

Lard - what do I use it for???

2008-10-17T09:03:00.000-07:00

I use lard in any recipe that calls for shortening, since shortening was developed to replace lard. That includes bread, cookies, crusts (pie, potpie, pasty, etc.), greasing pans (excellent job!). Here is a chocolate chip cookie recipe that uses lard. It is my own recipe, adapted from my mom's.

Chocolate Chip Cookies

2/3 c lard

2/3 c butter

1/2 c peanut butter

1 c sugar

1 c brown sugar

2 eggs

2 t vanilla

3 1/2 c flour

1 t salt

1 t baking soda

1 c nuts (chopped pecans are excellent!)

1 c oatmeal

1 1/4 c chocolate chips

Cream sugar, lard, butters, eggs, and vanilla.

Mix in dry ingredients a little at a time.

Add chocolate chips.

Drop by big spoonsful onto cookie sheet.

Bake 375 for 12 minutes.

Fall update

2008-10-15T07:07:00.000-07:00

Christmas Pork Sampler

This year, for the first time, we will be offering Christmas Pork Samplers.
The sampler includes:
~ 2 pk porkchops (4 chops)
~ 1# bacon
~ 2 pk sausage
~ 1 roast
~ 1 pk brats (6 brats)
These make a great gift for parents or grandparents, a boss or coworker, or maybe someone who would like to try our organic pork but doesn't want to make the commitment to a quarter or half hog. They will come packed in a neat styrofoam cooler, ready for presentation. This is a great value at $50. Please order soon. We have a limited supply of pork reserved for these samplers, and I'd hate for you to miss out! They will be delivered or ready for pickup in December.

The fall harvest is about done. Our small grains are harvested and stored, and we are getting ready for winter. Winter projects always seem to spring up fast when the wind starts to howl. Fall flies in so quickly, I can't remember how beautiful and warm it was just a few weeks ago. Every day we count on "just one more nice day" to fix walls, replace drafty doors, and clean barns so they are warm and toasty.

We bought a trailer house, but progress is slow on the few repairs it needs before we move in.

Our next hogs are going in on October 22. If you would like to get meat from this order delivered in early November, please give a call or email soon. We still have a few animals which are not reserved. We have a very limited supply of hogs that will be ready later in on, in December and January. If you are interested in ordering this winter, the sooner the better for all of us!
Prices are:
quarter hog $4.10/# (36#)
half hog $3.85/# (72#)
whole hog $3.60/# (145#)

Our meat is also available in smaller, individual cut quantities at a few natural food stores. These include All Things Natural in Perham, Minn., Dan & Becky's Market in Cokato, Minn., and Harmony Coop in Bemidji, Minn. Availability and quanitiy varies for each of these stores. Please do not assume they have everything we can offer! If you are interested in larger quantities, it is best to order directly from us - direct from the farm to you!

Where does your food come from?

2008-10-14T08:52:00.000-07:00

Do you have any questions on ordering pork from our farm? Have you ever purchased your meat directly from the farm it was raised on? Do you know where your food comes from?

The following information adapted from foodroutes.org. Footnotes are included on that site.

Support Your Community by Supporting Your Community's Farmers

Family farms are an American tradition in danger of fading away.

Family farms are an important part of the American tradition of self-sufficiency, forming the bedrock for communities across the U.S.
Since 1935, the U.S. has lost 4.7 million farms.¹ Fewer than one million Americans now claim farming as a primary occupation.²
Farmers in 2002 earned their lowest real net cash income since 1940.³ Meanwhile corporate agribusiness profits have nearly doubled (increased 98%) since 1990.⁴
Large corporations increasingly dominate U.S. food production. Four large firms control over 80% of beef slaughter, 59% of pork packing, and 50% of broiler chicken production.⁵

Family farmers are the heart of Americar's rural communities.

Local family farmers spend their money with local merchants. The money stays in town where it benefits everyone and builds a stronger local economy. Independent, family-owned farms supply more local jobs and contribute to the local economy at higher rates than do large, corporate-owned farms.
Eating locally grown, healthy food strengthens your family and community.
Local farmers who sell direct to consumers receive a larger share of the profit for their food.

Buying local pork is this easy:

Order today! Call or email me at theranch at wcta.net. My phone number (where there is an answering machine) is 218-564-5480. I would be happy to answer any more questions you might have about ordering direct from our farm. Our next order goes out on October 22, with meat ready for delivery or pickup in early November. Watch for more information on this order, and NEW Pork Samplers, in another post. Coming soon!

~Andrea

By the way

2008-10-09T18:14:00.000-07:00

We don't live in the farmhouse which was pictured in an earlier post. We live here. At The Ranch. But we are moving, hopefully some time this Fall. The Ranch is a rental house, and we have purchased a trailer house, which is a sure improvement from our current dwelling. We will have more space in the trailer also.

The Farm is the location of Haverinen Dairy, and MA lives there.

Headin' for Iowa

2008-10-08T17:47:00.000-07:00

to SiouxPreme, in Sioux Center, to be exact...

They have a blue pig on their sign which I think is kind of cute. Our pigs look much the same, except that ours have a curly tail - not a tiny stump. Pigs are much like dogs. When they are happy, they curl their tails and wag them. And if you ever see a pig with its tail straight down and between its legs, it is probably feeling threatened.

Anyway - we haul hogs clear down to Iowa when we have more than we can direct market. These hogs get cut and packaged for Organic Prairie, the meat label that came out of Organic Valley. The coop itself is called CROPP, and is a subject for another discussion. SiouxPreme handles lots and lots (and when I say lots, I mean more like 3,000+ every day. EVERY DAY). The Organic Prairie hogs (about 100 per week) are only a very small percentage of their overall workload. Our ride is about 7 hours, stop 15 minutes to unload, ride back 7 hours. Very, very exciting! Does anyone want to come for a ride? At times, when Loren is too busy to make the trip, I have to drive. And I always appreciate riders!

The picture is of our weighing area. Hogs enter from the top right (see them in the picture?). Then they come into the circular holding area, where they are funneled down the lane into our livestock scale (it's maroon). After the scale, they are either put into a holding pen (top left, outside the picture), run back to their pen, or through the barn into a loading chute and into the trailer. So yes, we spent a few quality hours sorting, weighing and running hogs into the trailer. Our system is loosely based on drawings we saw of (what's her name, can't remember - she's an animal behavior expert). Hers anyway. Hogs move better in curved paths, so all of our areas are rounded, made of grain bin pieces. It helped that we had the pieces available for use. Hogs go to market at about 245#. This time around, most of ours are heavier because we have to send a full trailer for it to worth the time and effort of hauling them so far. And by the time we have enough that are heavy enough, the first hogs have become even HEAVIER.

I think that's enough rambling for one day. I may expound on the subjects touched upon here at some later date. Or I may not.

Oh yeah,
Hogs need to be at the packing plan between 6am and 4pm so we'll be getting there around 6am. So I've been told. Ask me again after we get back...

Farmers Market products

2008-10-07T16:52:00.001-07:00

Besides having pork products for sale at the Farmers Market, I have also been selling other products. Jams and Jellies from berries I have picked and processed: wild grape, chokecherry, thimbleberries from the UP, juneberry (saskatoon, sugarplum any other names?), jalapeno (peppers from another vendor), zucchini cherry & apricot jams (zucchini from another vendor); and baked goods: white, whole wheat and seven grain flatbread, wild UP blueberry pies (went like "hotcakes"), zucchini bread, organic banana bread. All of my products are made with cane sugar, organic when I have it, and other high quality ingredients. I enjoyed sitting at the market this year, and plan on doing again next year in an expanded area. It takes a lot of time, and Rodney didn't always enjoy the cold windy rainy weather, but we lived.

I believe I was also able to put my graphics knowledge into good use. Here are a few of the signs I posted with my products, along with pictures I took. I "borrowed" the blueberry shot (thanks Gram and Papa) and the thimbleberry image was free to use.

Posting?

2008-10-07T16:50:00.000-07:00

So I can't figure out how to publish a draft I tried to save last week. Maybe it will show up, maybe it won't. So much for trying to stay on top of things - creating a couple posts at a time and scheduling them to publish automatically...

Speaking of help over the summer...

2008-10-02T08:01:00.000-07:00

I think we were, anyway...

Check out these excited looks...

I had Anderson cousins (from near Chicago) out visiting this past summer. Up until this point, they had never been on ANY farm. Never milked a cow, never touched a pig, never drove a tractor, never fed calves... And now they have. They had a blast, as did we. It is exciting to see someone having fun with what we do every day. We forget how much fun it was the first time we sat behind the wheel and pulled, dragged, plowed, chopped or spun circles in the driveway. Or for Loren, the first time Dad let him drive alone and navigate the big tractor to help with fieldwork.

The Anderson boys were loads of fun to have around. We hope these city boys enjoyed their time here as much as we enjoyed having them!

Delimber for sale

2008-09-01T08:04:00.000-07:00

A side note on computers...

2008-08-27T12:38:00.000-07:00

Sometimes we find computers to be very frustrating. Take this image as an example...

The Farm remodel

2008-08-22T17:02:00.001-07:00

By the harvest moon...

2008-08-20T09:43:00.000-07:00

We have had extra boys around to help lately - make hay and eat cookies...

Tractor Fixin'

2008-08-11T14:33:00.000-07:00

Rodney helped to fix the tractor. He sorted tools and generally got in the way. Now everything is back together and working better than before (the ultimate goal of fixin', I belive?) It's not an easy task to pull apart a many ton machine and hold it up off the ground. These are phone pictures, so not as clear as other posts. Loren's wearing his "working best" in the first shot. Summertime it consists of stained jeans, white?? t-shirt, and a cap. The second shot is Rodney's wrench work, and the third is the result of his machining. Those are stairs, and no, they did not need fixin'.

Fresh Meat

2008-07-23T05:00:00.000-07:00

Here is a photo of the meat on its way to the New York Mills Farmers Market. I will attend the Park Rapids Farmers Market later this afternoon. It will be a long day, but well worth the time. I enjoy meating (: all of the consumers of our meat. Pictured clockwise from the top left: roast, chops, wild rice brats, deli ham, and nitrate-free bacon. YUM!

on keeping Healthy Pigs

2008-07-21T11:13:00.000-07:00

space keeper
This has been our motto since we started with hogs almost 4 years ago. It's easy to tell a happy pig (but you can't tell her much...) Sorry, couldn't resist. Happy pigs, and people, stay healthier. To keep a pig happy, we give her plenty of space, good feed, and garlic in her water. Garlic is a natural antibiotic that keeps down parasites. The hogs have gotten fresh hay bales in the past few days. Wow, do they love that!

And why do I keep calling the pigs "her?" Because most of our animals are female. The males are mostly raised for meat, and the females stick around for a while. We get to know the different quirks each sow has, how she gets along with the rest, and how she raises her babies.

Barley update

2008-07-13T11:28:00.000-07:00

The barley/pea crop is 3-4 feet tall, with some weeds. Loren took a walk through the field yesterday. The barley heads are almost mature, and there are flowers on the pea plants. It's really amazing how the two crops work together - the barley holds up the peas, and the peas keep weed pressure down for the barley. They will be harvested at the same time. For the most part they look, in Loren's words, "pretty phenomenal."

Distraction

2008-07-12T08:56:00.001-07:00

On our way to a farm tour near Willmar, MN we saw this. It started with swirling clouds right above our heads.

Twin Cities Delivery

2008-07-09T11:40:00.000-07:00

Delivery to the Twin Cities on Thursday, July 10. If you would like to get in on this delivery call or email me soon.

Cooling Off

2008-07-09T11:29:00.001-07:00

Pigs aren't the only wild things basking in the mud these days. Check out this fellow I found recently. He was enjoying himself so much (and staying out of trouble - not touching electric fences or bothering pigs) that I let him play. It was too late to keep him clean anyway.

ps. He also enjoyed his naked trip home, and his bath afterwards.

A cow is not a widget

2008-06-17T18:18:00.000-07:00

From "The Compassionate Carnivore" by Catherine Friend

"One problem, and it's a big one: a cow is not a widget. Neither is a pig or a beef steer or a chicken. They need to eat, drink, and defecate, and their quality of life will certainly deteriorate if there are fifty thousand animals in the pen with them instead of fifty, or if they are kept in cages or feedlots instead of allowed to move around.
Yet modern agriculture sees them as nothing more than factory parts used to put together widgets called chicken Alfredo or beef Wellington or pork roast. There is a cost associated with treating animals this way, but that cost isn't borne by the company, it's borne by the animals themselves.
"So while we've been asleep at the wheel, secure in the cozy belief that our meat is being raised by Little Bo Peep and Little Boy Blue on Old MacDonald's farm, something else entirely different has grown up in its place. This something different is a place few humans see unless they work there, but it's where billions of animals spend every hour of every day for most of their short lives."

This was in a recent Star Tribune. A larger Q&A with the author is here. It is called:

Carnivore knowledge
If you eat meat, consider where it's coming from, says this Zumbrota farmer in a new book.

By RICK NELSON, Star Tribune
Last update: June 11, 2008 - 4:57 PM

Then be comforted by the fact that we ARE like Old McDonald and Little Bo Peep. We raise our animals with compassion and care, and we allow them to be outside where animals belong. They are allowed grass, real dirt, and fresh air with sunshine. They have more room to roam than I do. In other words, they are NOT the product of a feedlot.

Pushing upward...

2008-06-07T22:13:00.000-07:00

Here's a quick snapshot of barley poking up. The peas are not visible yet.

Lazy Day

2008-06-06T22:00:00.000-07:00

or so the pigs thought...

After a long-winded rainstorm that resulted in nearby tornadoes, the sows on pasture decided it was naptime. I looked out and saw only a small handful of them standing. The rest were gracefully slumped over, ears over their eyes, snoozing. Take a look for yourself! They are very social animals, and often sleep together.

I walked up and got a few stares, but none of the pigs thought I was capable of carrying feed to them so they continued to lie there.

#108 only gave me a blank stare as I approached her and captured her mug with my digital camera. She looks content, wouldn't you say?

Butcher hogs

2008-06-04T06:00:00.000-07:00

We have butcher hogs ready now. A second order is currently being put together for July. If you would like to be included in this order, please email or call me and we can arrange delivery details. I will be sitting at the New York Mills Farmers' Market this Wednesday and Saturday. I can take orders there.

RAIN

2008-06-03T16:27:00.000-07:00

We've had constant rain now for a few days. Everything is greening up, and the trees are blossoming. Our lilacs are FINALLY starting to show flowers. It's been too wet to take too much time and admire them, though. I'll have to watch from behind rain-streaked windows. The rain soaks into the planted fields and nourishes the barley and peas. Peas are sticking up through the crust of the earth. They burst through and are suddenly big plants, ready to take on the elements. They are in contrast to the barley, which shoots up narrow spears, piercing the earth's crust.

FARMERS MARKET

2008-05-29T20:36:00.000-07:00

We will be selling from the New York Mills Farmers Market, which starts its first year this Saturday, May 31. If any of you will be traveling Highway 10 between Wadena and Detroit Lakes, be sure to stop and say "hi." We will be located at the Sculpture Park just off the freeway. The market will run from 9am to 1pm on Saturdays and Wednesdays. With the late spring, I'm not sure how much produce will be at this first day, but I do know there will be our organic pork, perennials, tomato plants, herbs, shea butter, bedding plants, fresh baked breads and cookies, etc. Hot gourmet coffee will also be available. Horse-drawn wagon rides from downtown to the market will be this week's feature. Here is the complete story.

The next generation

2008-05-28T14:44:00.000-07:00

Here's the next generation of farmers. Rodney "helped" during fieldwork. He slept in the tractor when Loren was planting, he checked the soil temperature and moisture level (with his hands - then threw the dirt), and was an overall daddy's helper.

Fieldwork II

2008-05-26T14:42:00.000-07:00

Barley is poking up through the field. Thank goodness it didn't blow away! Just behind are the peas. Soon the field will have a soft green blanket. Now we can pray for just enough rain to keep the plants nourished and not enough to drown them.

Spring fieldwork

2008-05-23T14:29:00.000-07:00

Finally done! All of our fields are planted. We put in barley & peas in 2 fields, and a pasture mix in a third. Hopefully the harvest of the first 2 fields will fill our bins and supply all of the feed required for next winter. Peas were planted in rows east to west, and barley was planted north to south. Along with that, alfalfa was also planted as a pasture for next year.

We had some pretty strong windstorms after planting the East field. With no plants to hold the dirt in place, the topsoil was being thrown high into the air. This year, we packed the field after it was planted, so it almost looked like a huge parking lot - so smooth! We were afraid the strong winds had taken all of the seeds with it! I sure hope not - that would be a lot of work done just "for practice."

Here is a digging video. Loren is driving a 2290 Case (that's older than I am). He is pulling the digger.

Where's Waldo?

2008-05-16T10:32:00.001-07:00

Can you find me?

two clues: Sunday, 10-2 pm and I was alone.- (talk about making "Waldo" hard to find! I gave the wrong times!!! sorry!)

These pictures were taken at the Living Green Expo.

Global warming???????

2008-05-10T22:40:00.001-07:00

AND...
back to winter again. I can hardly believe that it snowed again today! It's hard to believe all the hype about global warming with our cold, wet, very late spring. Maybe we should try to boost the warming of the atmosphere to reduce the amount of fossil fuels we have to burn to keep ourselves warm. Usually by this time of year, 85% of the corn crop is in the ground in Minnesota. This year it's only about 5% planted.

This past week, Loren has been cleaning our hoop sheds and spreading manure on the fields. Immediately after manure is spread, it is followed by the digger, to prevent runoff and to keep the nutrients in the soil. Our soil tests came back with impressive results this year - after 2 years of pigs on pasture, the fertility has increased dramatically. We will move the pigs to new ground this year to decrease the chance of pathogens and disease that stays in the soil.

Living Green recap

2008-05-05T22:47:00.000-07:00

Thanks to all of you who visited with me at the Living Green Expo! I thoroughly enjoyed chatting with each of you. I hope you all learned something from one of the presenters, workshops, cooking demos or vendors on living a more sustainable life.

Living Green Expo

2008-04-23T20:37:00.000-07:00

Living Green Expo
May 3 & 4
Minnesota State fairgrounds bandstand
for more information click here

We attended the Living Green Expo last year and were amazed and excited to meet so many people who are interested in sustainable farming. It was exciting enough that we will be attending again this year! We will be located in a section of farmers called the Community Food & Farm Festival on the upper floor; a section supported by the Land Stewardship Project and Minnesota Food Association.

We will be taking deposits for organic pork to be delivered in June. Please tell your friends to get their order in soon! Prices will go up after the Expo, due to rising feed costs.

See you there!

Ear Tags

2008-04-20T20:31:00.000-07:00

We have spent some "quality" time lately identifying our sows. They each get double ear tags with their ID number on them. The tags are a durable plastic and work kind of like earrings. They go in the middle of the ear where they are least likely to be torn off. With this tag, we are able to identify and track our sows. We know when they were bred, when they farrowed, how many piglets were born (alive and dead), and medical treatments given. This is a very important part of the organic process. Record-keeping is crucial to keeping the integrity of organic production.

Sows don't seem to like the tagging process very much. We usually snare them by the mouth and put the tags in. The sows act annoyed, and sometimes growl. But as soon as the snare is off, they go on about their business like nothing happened. It's not really a painful process; they just don't like being captured.

April Snow Makes Flowers Grow?

2008-04-16T20:43:00.000-07:00

First we had winter. Then spring. Then winter again. Now, finally, I think spring is here to stay.
With our HUGE snowstorm last week, we spent many exciting hours getting stuck - as shown in the picture to the left, where Rodney seems to be unsure as to what to do next. All totaled, we got over 2 feet of snow in the April snowstorms.

The pigs are ready for spring. They want to get back out to enjoy the freedom summertime brings with pasture to run in. This mucky time of year, nothing is pretty. There's no place to stand, no place to sit, and no place to eat that isn't deep with mud.

I promised some pictures of our new piglets. Here is one taken when they were only a couple of days old. We are still waiting on 2 more litters, which will hopefully come in the next week.

on Mamas

2008-03-09T10:49:00.000-07:00

Loren just got back from checking on the pigs. We've had about 20 sows farrow in the past two weeks. I'm not sure the exact number - haven't finished up with the bookwork yet. I'll get a picture up so you all can see the new piglets. They're awful cute!
Here is a picture from last summer in the field. Notice how closely the sow (mama) is guarding her piglets. She won't let anything come between them and her.

New blog

2008-03-08T19:25:00.000-08:00

OK. So I'm trying a new thing. I set up this blog through Google, with the idea that I can update it more frequently. Hopefully it is more user-friendly than doing all of the work myself, and photos load a little quicker. And -yeah- I don't need to mess around with HTML anymore.