Subscribe to the Happy Farmer

Tuesday, February 19, 2019


 Farm Angels

Winter erratically plunders on and we continue to play in its beauty.  So many hours are spent in front of the computer; learning new accounting software, doing taxes, reviewing budgets, ordering supplies and creating planting maps for the upcoming season, that the daily escape into the cold is necessary to keep the blood flowing.  

Simon tends to do whatever I do; if I am inside, he is inside...if I go out, he decides to go out.  Puffa, on the other hand, has an agenda all his own (in typical cat style).  Most of it involves sleeping, but every once in awhile he will alert us with his raspy "meow" that he has been hunting.  Of course he brings it in the house to show off his skills and immediately Simon starts wonder if Puffa will share his prize.  Luckily both Puff and Simon are excellent rodent control.  2018 and so far 2019 have been the highest rodent population I have ever seen here.  It started with the insane numbers of squirrels (!!!) this summer and has continued with a multitude of mice.  I think we have made a significant dent, but I will admit my stomach has butterflies thinking of starting to seed and transplant in the hoop house soon.  Hopefully my brigade will find the mice before they find tasty little seed treats!

The kitchen stays warm with the oven in full swing.  Zach is often inspired to cook up some tasty dinner and I continue to paw through the freezer, digging out treasures of fruit and fat to render.  I am still happily eating winter storage crops and frozen berries.  I hope all of you are content with your winter stash of nutrition.  Soon greens will make their way onto our plates and spring will turn us all into rabbits.  Until then, warm your bellies with the natural sweetness of squash, beets, spuds.....

February's Bounty: cabbage, beets, carrots, celeriac, golden turnip, onion, garlic, parsnip, watermelon radish, winter squash and lettuce from Spring Works Farm

The Farmer's Table:
*roasted Sunny Side Family Farm chicken with frozen green beans and roasted potato
*Chili made with LRF grass-fed beef
*Tex mex LRF burger -- Recipe
*Cabbage Pancakes -- Recipe

Thursday, January 17, 2019


Winter Love!

I will admit I do love winter.  Not only is it a time of rest and reset for me, but the beauty in the season brings me great joy.  It is a time of quiet and fairy-like sparkles, a time to appreciate the wildness of the farm; deer tracks through the fields and crows calling from the trees wondering when all their free samples will reappear.  

Winter heats are house with canning, preserving and rendering farm products I was not able to get to in the summer.  It's a glorious reminder of summer colors and sweet flavors; of warm summer air and the knowledge that it will all happen again soon.

Winter is also a time of great wonder for me.  Our freezers, walk in cooler and dry storage areas are packed with a bounty that all started from a tiny seed.  An energy force so great and precious to our survival.  It is sometimes easy to forget that the power our bodies use to move through the day, to grow, to be strong and mindful, nearly 100% comes from a plant that grew out of the top 6" of this earth.  To be thankful for this gift is an understatement.  And know that the food that you consume from our farm not only has nutritional value and organic standards, but it also has our love and commitment to goodness.  

Now is the time to buy into your share of good energy!  Set you and your family up with the power that comes from a seed and reserve your Summer Share!  

Thank you for Loving Little Ridge Farm

This Month's Bounty:
carrot, onion, turnip, garlic, beet, kohl rabi, potato, sweet potato, winter squash, parsnip, watermelon radish, celeriac, leeks, green/red cabbage

The Farmer's Table (a peak into what we eat here on the farm)
*roast chicken with a mushroom cream sauce and veggies (kohl rabi, leek, garlic, carrot, parsnip, celeraic, potato)

*LRF grass-fed meatballs and homemade tomato sauce
We've been using this recipe, slightly modified, but the key is that it is almond flour instead of bread crumbs and they are really really good!

*LRF pork tenderloin with homemade quick sauerkraut

*LRF NY strip steak with mushrooms and roasted carrots