Check out our products page for our 2018 prices and what is in stock at the farm right now. Current customers will note that some prices have increased (pork for example) and others have stayed the same(beef sides). The reason for this is that we have kept detailed records for the past few years and have evaluated them to determine what our prices should be in order to cover costs and pay us a little for our time!
We have added an additional grass fed beef pick-up day in late November. We will have several 1/8 beef boxes ready for purchase. They will range from 35-40lbs and cost around $325-$350. A great option for those folks with no deep freeze. The boxes will contain about half ground and half steak/roasts with soup bones.
We still have one box of pastured pork (1/4 pork) available for reservation. If you want to taste some of the most delicious pork you have ever eaten and not need a deep-freeze, this is your chance!
The meat of hair sheep breeds is sought after by many people because of its exceptionally mild taste. We have combined that with the nutritional benefits of 100% grass fed lambs and the result is a unique product that may win over the lamb-haters in your family! You can pre-order a sample box (around 5 lbs) for December pick up, if you would like to give it a try this year. You can also still order whole and half lambs.
Call or message anytime with questions or orders.
As promised earlier today, I am writing up a short little post to share with you one of my favourite bread recipes. In an ideal world, I would be using wild yeast from my own sourdough starter and soaking my grain first… however with a busy little farm and 4 miniature farmers, sometimes that is just not a reality in our home. There have been seasons on the farm (sometimes lasting for years) when I have used traditional long rising bread methods and seasons where I simply don’t. Either that means we are buying our bread at Costco or using this method which has only 3 ingredients and is done in around an hour. This is still a 100% whole wheat recipe and you don’t even need a kitchen machine to make it, just a bowl and a strong wooden spoon.
(Some day I will make my recipes in a cute, printable format, but for now it is in plain text.)
In a large mixing bowl mix:
7 cups whole wheat flour (sometimes I grind my own flour from Organic Red Fife wheat, other times I use store bought Organic flour)
2 tsp sea salt
4 heaping tsp instant yeast
4 cups very warm water (not hot, but warmer than you use for traditional yeast)
Mix it with a wooden spoon until it is combined. You may need to add a touch more water in order to stir it well. It should be a very thick, sticky dough. Don’t over mix it.
Grease two loaf pans and dump the batter evenly into each. Wet your hands and smooth the tops of the loaves. Add a handful of oatmeal, sesame seeds or something like that if you would like to stop your towel from getting dough on it. Drape a tea towel loosely over the pans or cover with plastic wrap.
Preheat your oven to 450°. When your oven has preheated (about 20 minutes), your bread should have started to rise. If you need to let it rise a bit longer, go ahead, it should be about 1/2 inch or so below the edge of the pan.
Bake the bread for 20 minutes and then reduce the oven to 350° for 35 minutes. Remove from pans and cool on a cooling rack.
That’s it! We currently make this bread 3 or 4 times a week. The original recipe (I have made it even simpler) is from an amazing book called Forgotten Skills of Cooking: The Lost Art of Creating Delicious Home Produce, by Darina Allen. It is truly a must-have book for homestead cooking and I go back to it over and over again. Cheesemaking, sausage making, curing meat and canning, it’s all in there!
Just a quick note from the farm: Christmas is coming! Finally, I think (and hope) we can take a bit of a break from a very hectic farm year. I will be filling in all of our readers very soon on our productive summer. In the meantime, a Merry Christmas to you and yours in case we don’t get around to saying it in person. Pick up one of our fabulous lip balms if you are looking for a stocking stuffer that is all natural and also very practical. They are made with our own organic beeswax.
$4 each for Peppy Pink, Cocoa Mint (limited stock) and Candid Coconut or 3 for $10.
50% off sale of Hippy Hemp- $2 each!
Thank you to everyone for your business, kindness and prayers in 2016.
It is really busy around here in the summer, so I have switched to Instagram to share our farm journey. Check in here or follow on our Instagram page. Thanks for coming along on this journey with us!
Since this is a farm blog, I have tried to leave out a lot of personal details. Trying to do that has been quite futile, I must say, and has led to either some very boring posts or simply just a lack of them. Not that our farm is all consuming of our life (well it shouldn’t be), but it is interwoven with our life and therefore it is hard to separate farm topics from personal topics. Although we have been very busy this spring and summer, I have also had a small case of writer’s block. I am not sure I can classify myself as a writer because of writing these short blog posts! A few months ago, a child that had been in our home for almost a year had to leave us. It was a very difficult time for our family (still is actually), and I couldn’t write about it at all for a time. However I felt it would be very difficult to write a post and not mention anything. Therefore I didn’t write at all! Of course our extra bed wasn’t empty for long. That is the way of foster parenting. It isn’t easy, but it is what God has called our family to do and we are privileged to be able to love so many special children. Each child that comes into our homes becomes one of us, when they leave there is a unique child-shaped-hole in our family that will never be filled. They have become a part of our family and we know that in some small way, we have become a part of these children.
No more personal stuff…on to farm business. So of course we have more chicken problems. We have lost at least 15 hens to predators. We moved our chickens further from the house so that they could forage better. We hoped their feed consumption would decrease. We also purchased an automatic door that opens at sunrise and closes at sunset to help prevent predators and maximize foraging. I took a video of it in action, now I just need to figure out how to post it! The dilemma we are in is that our neighbourhood fox was quite smart and waited for dawn in order to come visit. It was a great hunting strategy for him. He could wait by the door until the sun comes up and it would very neatly open up and our poor stupid, unsuspecting birds hop right out into his reach! We have also had daytime visits from a coyote which is frustrating considering we have 2 dogs that are supposed to be doing something besides eating and sleeping. Mike decided that enough was enough and got up at dawn and waited for the fox in an upstairs window. He showed up right on time and it is safe to say that he will not be prowling around here anymore. I have pretty much given up on the whole thing, but Mike patiently goes on.
Other spring farm chores have included lots and lots of fencing, feeding baby lambs and of course gardening. We also said good-bye to our horse, Major, this spring. He is going to Alberta to work on a sheep ranch. We were too busy to give him the attention he needed and he had a problem with eating things he shouldn’t! The last example, was him eating the honey frames, wax and all. Sheep and cattle chasing was another of his favourite pastimes. We hope that regular work will keep him busy and help stop the annoying habits. The kids, especially, were sad to see him leave.
Garden harvest has started with herbs and garlic. We have been drying the herbs for winter use in the kitchen or for making our beeswax body care products. We hope to have soap available this winter as well. The garlic harvest went well and has been selling quickly. Let us know if you want some.
Mike moves the cattle daily to fresh pasture. For awhile the low rainfall had as worried if the pasture would last the summer. Thankfully some good heavy rains are helping the grass to grow back fairly quick. The heavy rains also came with lightning which unfortunately killed 2 young calves. The dry weather has also exacerbated some health problems in the herd.
Our family takes a day of rest and worship on Sunday. If we are at home, we always take a walk to the back of the property. It is a wonderfully refreshing time when we get to leisurely walk and enjoy nature and our farm without the pressure to be working. Till next time…
We will have a limited amount of pastured pork available in the fall. Reserve yours soon! We will be feeding them organic pasture, vegetables and wild apples from the farm. They will also be supplemented with GMO-free grain and organic milk.
Last month we had the pleasure of welcoming our newest farm residents: a flock of 15 beautiful Katahdin sheep, given to us by a generous family from our church. We also bought a livestock guardian dog. Katahdins are a hair sheep breed, which means they don’t have wool. Some people think they look more like goats. There are advantages and disadvantages of course to all breeds, but one of the best aspects, in our opinion, is that they don’t need shearing. With Mike working full time and I a homeschooling and foster mom, we welcome any reduction of labour! Twenty-five percent of a sheep’s energy intake goes into producing wool and shearing costs are higher than the wool is worth. So it make sense to maximize meat production. I think eventually we will get some different breeds and perhaps use the wool for some value-added products. Sheepskin rugs or wool duvets anyone? We won’t be selling lamb this year, but there will be freezer orders available fall 2017.
Our puppy is a Maremma which we purchased from HollowTree Farms. We had a great visit with them when we picked her up and they helped us out by answering our multitude of questions. Her name is Katniss and we hope she will live up to her namesake and protect her people (the sheep!) She lives with the sheep full time so that she can bond with them. We try not to touch her too much so that she does not bond to us. It is so tempting though!
We have had a difficult few months on the farm with everything breaking and culminating with an accident with our hay wagon. A very frustrating experience, but thankfully no one was hurt. We are still waiting to see if insurance will buy a new one.
Spring is here and we are keeping busy. Garden planning and spring cleaning are taking up a lot of time and we are also preparing to say good-bye to the precious boy that has blessed our family for almost 9 months. Keep us in your prayers. We are also planning more fencing and doing an intensive rotational grazing system for our cattle and sheep. Farmers can stay tuned for a ‘guest’ post from Mike on the subject. Our new lip balms have been very popular and we have lots of eggs of course. Stop by for a visit anytime.
I am so excited to let you all know that we have finally launched our newest product: Welsh Hill Farm Lip Balms. They have been in the works for more than a year and I had planned to have them ready to sell for fall 2015. Life, however, got in the way. Especially farm life and kid-sickness life. They feature our own completely pesticide-free beeswax and honey, as well as other locally sourced (when we can) ingredients.
One year ago, we started this blog and launched our Welsh Hill Farm website. We have learned a multitude of new skills, fallen flat on our faces many times, cried with frustration and with joy and had our idealistic ideas turn into real messy, dirty life. I was trying to think of a list of the things we have learned so other new farmers/homesteaders/idealistic people can learn from us.
The fall of last year quickly became almost overwhelmingly busy with animal butchering, garden harvesting, a family wedding and the beginning of our homeschooling year with 2 of our children in Grade 1. Something needed to be removed from my plate, so I took a hiatus from updating this blog. I apologize to those who have loyally visited this site looking for updates.
Okay, so that was 2015. For 2016, we of course have many new plans. Our first big project is to build a barn. My father is moving a reclaimed barn to our property and we are really excited to be finally at this stage on our farm. It will enable us to have a place for winter/early spring calving and lambing. There will finally be a proper place for feed storage and a winter watering system. We will also be able to get a family milk cow at some point. Here is our initial plan, which is a work in progress (drawn by Jeff McDougall.)
Another thing that is different this year is that we will not be selling our pastured organic chicken. We unfortunately lost quite a bit of money because of a several reasons and we would not be able to sell them again this year without a substantial price increase. Moving chickens every day and giving them natural greens and insects makes a delicious and healthy meat, but unfortunately in our case it meant the chickens grow more slowly. Also we had a problem with our feed and had to switch suppliers, at a much higher price. We will continue to grow chickens for ourself and experiment with some ways to keep costs a bit lower. We will keep you updated on our progress.
The hens are starting to pick up their laying now that the days are longer. Eggs continue to be really popular and we pretty much sell out every week. It is best to call ahead of time if you want to make sure we have some. Our feed price has gone up considerably and we may change the price but right now the price is the same as in 2015, $6 per dozen.
As usual the children are having a blast playing outside in the snow and skating on the pond. Please stop by for a hot drink and a skate sometime!