Spring is here, don't miss out on all the fun......

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There are so many exciting things to report about, where do we begin?

Well first we are opening sign ups for Summer CSA which will begin April 29th and May 1st. The last day of this CSA season will be April 15th and 17th, then the farmers get a week to catch our breath and get things in order. If you are a current member we will automatically renew your membership and invoice you based on your current selections. Please let us know by the 10th of March if you wish to make changes or give your spot to someone else. We are super excited to get back to business with fresh air and doing market style every week. It’s been a long winter and we look forward to seeing more of you!

Meat pick up is this week and we have a surprise for you!!! The butcher we were taking our lambs to had an opening for pigs so guess what?? We have link sausage again! Oh yum! Stock up for breaking out the grill soon! OK, I might be getting ahead of the season, but I think grilling days are not too far off. The lamb will be for sale in the cabin for everyone and the new pork sausages will be for CSA members only.

Also, this week at CSA the Baker girls have fired up the bakery and will be offering cheese cake by the slice and bread and maybe more! There are also new “farm'-ily” members to meet……they will be a surprise, but here is a hint: They are furry and so sweet! The first batch of broiler chicks has arrived and all 400 are settled in nicely to their brooder. Tommy has about 15 lambs and a few more to come. Spring is certainly underway here.

If you are looking for the perfect breakfast recipe a “farm-ily” member found this one for us, who doesn’t love a great sausage gravy?!? We have been adding the totsoi to smoothies lately and I forget how great I feel with greens first thing in the morning. I’ve been needing the extra boost they give me with all the added work of springtime projects! Now I just need to remember to get some liver out and really boost by energy with some liver and onions. Our bodies need different things in different seasons and winter always makes me need some extra iron.

The ginger has arrived, the onion and potato seed stock is on the way, wow, things are moving at a fast pace. Nature isn’t waiting for us so we’d better get moving! I can’t wait to see the first spring grass turning green. The plants are all inside still, but soon the big garden will be full of life and food again. For now the greenhouses are stocked and keeping us happy and busy.

We will also have Benjamin the bottle lamb at CSA from 2-5 both days to greet you! We look forward to seeing you soon!

Farm store is open to any and all today from 2-5 and Saturday from 2-5 this week!

Blessings,

The Farmers

February already! Meat pick up and fun recipe ideas!

So many new babies!

So many new babies!

Meat pick up is Thursday Feb. 4th and Saturday Feb. 6th 2-5 each day. Remember veggie pick up is that time as well. We will have lots of goodies to choose from for CSA this month. (Delivery folks will be the same time 2-6pm.) You will get to meet Benjamin the bottle lamb! Bottle lamb is a name we use for lambs who have lost or been rejected by their mother and need to be bottle fed by us. In this case, Benjamin lost his mother so we feed him lamb replacement milk. Sometimes when a sheep has 3 lambs she rejects one of them. We have only had one set of triplets this year and their mom is doing great with all 3.

We are enjoying the snow so much, we hope you have had a nice time sledding or building snowmen like we did. We have been enjoying some nice soups lately and lots of cookies and bread! We have started a sour dough starter and have enjoyed baking with it. We have tried crackers, muffins and cake! We will begin some breads now that our starter is mature.

We have also made some new dishes this winter. We love our instant pot sesame chicken and rice, but this week we tried Lo Mein. We just sautéed cabbage (which Johnny accidently pronounces garbage instead of cabbage), mushrooms, onions and ground beef, then add some cooked noodles and sesame oil, ginger, honey, soy sauce and pepper to taste. YUM! We don’t use pasta often, but it made a great quick meal that everyone loved.

We made this fried bread recipe with the parsley last week for a great quick snack before evening milking. We did one batch with olives, but not everyone loved those! We have also been making fun slaws with cabbage, radishes and onions. We hope you have been enjoying the winter flavors! We will be trying these yummy steak bites that a farmily member recommended tomorrow for a quick dinner after CSA.

Looking forward to seeing everyone!

Blessings,

The Bakers

Enjoying the new year! Plus special announcement.

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We hope you are enjoying the sunshine and looking forward to some snow maybe next week! We have been quite busy over here with the little ones. Human and animals! The winter is when we get lots of book work done and get caught up on school work and research. Plus farm projects! We started seeding peppers this week though and that usually makes me realize spring will be here before I am ready!

Last weeks veggies had a mix up! We accidently didn’t put carrots in the Thursday shares, so sorry! We will have them in this weeks bags instead. We hope you enjoyed the black spanish radishes last week for a fun change of root. The greens are still coming along and should return in abundance soon. Right now they are maturing very slowly. This week we will have Scallions, Chard, Parsley, Onions, Crimini Mushrooms, and Butternut Squash. Enjoy!

Would you like to stock up on dry goods and soup bones for broth?

We are going to be placing a bulk order of some things we don’t grow. If you would like to add on to our order you can let us know what you would like by Friday the 22nd. All of these items are organic and they are in 25 pound bags (unless otherwise noted). There will be a $10 ordering fee and shipping will be 4% of what your order total is. To order simply reply to this email and we will confirm what you order within 3 days. There may be other organic items so if there is something you are looking for just ask. We will be offering:

  • Rolled Oats $32.81

  • Long Grain Brown Rice $39.82

  • White Basmati Rice $80.94

  • Soft White Wheat {berries} $36.50

  • Chief Hard Red Wheat {berries} $50.90

  • Hard Red Spring Wheat {berries} $26.84

  • Hard Red Winter Wheat {berries} $46.44

  • Black Beans $50.82

  • Garbanzo Beans $54.96

  • Kidney Beans $77.45

  • Sprouted spelt flour 5# bag $18.46

  • Sucanat 5# bag $19.77

    Soup bones and chicken feet will be on sale until mid Feb. or while supplies last: Small bags are $2 per pound and large bulk bags of approx 30 lbs are $1.50/lb. (Available anytime.)We will be receiving the dry goods order sometime the first week of February and will notify you when it’s available for pick up here at the farm store.

    Have a blessed week!

    The Bakers

Happy (almost) New Year!

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Dear Farm-ily,

We always love this time of year on the farm, it’s the perfect time to reflect and move forward. We will begin planning our planting calendar, ordering our seeds and many, many other things. First we like to stop and take the time to be thankful for the many blessings we did have, not just focus on what we want to change. We hope you all had a wonderful Christmas and we know everyone is looking forward to the new year, we always do! It’s full of potential, then again so is every day! God’s promises are true!

For his anger endureth but a moment; in his favour is life: weeping may endure for a night, but joy cometh in the morning. Psalm 30 vs 5 KJV

Remember this time of year to use lots of bone broth, don’t throw out that chicken carcass, just add it to a pot with lots of water and veggie scraps, a little salt and vinegar and simmer it over night or all day. It’s the best way to get free vitamins and minerals. We love to keep broth around to make a last minute meal with some veggies and ground beef. Also don’t forget the chicken liver inside each of your whole chickens is perfect for winter time. We all need extra nutrition to boost our immune system. Let food be your medicine!

THIS WEEK **Meat pick up begins Saturday

Delivery will be as scheduled (Meat delivery will be next Thursday (January 7th) or come to the farm this Saturday to pick up)

Thursday this week will be bagged veggies as usual from 12-6pm inside the cabin

Saturday will be 2-5 pm farm market style behind the cabin.

We look forward to seeing you!

We have been doing some science experiments, here is one with eggs we did!

Blessings to you all!

Your Farmers

Merry Christmas and Happy New Year!

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This weeks line up made me think of ornaments as we were packing for you! Spaghetti squash, potatoes, beets, brussels sprouts, napa cabbage and onions. We still had frozen weather so we relied more heavily on roots and storage crops. The outdoor plantings were still frozen under! Things should be warming up for next week so we will welcome the greens back!

We hope you had a wonderful Christmas! We enjoyed a lot of time around the fireplace and a lot of family time, some quiet and some very rowdy! But mostly we enjoyed rethinking everything we were thankful for. Good food and good friends and family are a few of them.

Leading up to Christmas we had more lively times than we had wanted. We had another wild calf birth, but that story can wait for another time! Let’s just say not all cows are friendly and able to be homestead milk cows. The ending is that we have another lovely heifer calf. The little purple calf barn is full of sweet little Jersey girls. Farmer Tommy’s new project is here! We will have some pictures next week, but the sheep have arrived!

We enjoyed some brined hams for Christmas, along with brussels sprouts and broccoli we had frozen a few weeks ago. A nice simple, but satisfying meal and we started a new tradition! We made s’mores around the fireplace for dessert. Not my typical fancy dessert, but sometimes it’s a good time for something different. As much work as the farm had for us prior to Christmas, and we were all thankful for something easy!

Enjoy your goodies and health!

Blessings,

The Bakers

First snow! Oh man, what a day!

Boiling Brew of elderberry and ginger!

Boiling Brew of elderberry and ginger!

Well we slipped away to Florida for a few days in our travel trailer and this lovely weather welcomed us home! The best news is our farm sitter did an amazing job and everything was well taken care of in our absence! What a Blessing! However the last 36 hours wasn’t all that easy. Thankfully, our Creator, who orders everything (even if it’s not always they way we plan it) was in charge today, as always!

We had a bit of a rough drive home, then we unloaded and worked until the wee hours of the morning getting our snow plow equipment ready, then up before dawn to start again. The animals were all healthy and we were able to get more cover on the outdoor veggies, harvest from the greenhouses (did you know you can’t harvest greens when the temps are below freezing?), get the morning chores done, extra hay and water to all the animals……so we started packing CSA bags in the sleet and were still smiling.

We were thinking of the yummy dishes you will make with the veggies. Since we planned to harvest some outside greens this week and we couldn’t we packed more storage crops instead. We packed some baby ginger (so exciting!!-its baby so it needs to be stored in the fridge for a few days or the freezer long term, it doesn’t need peeling since it’s tender), cabbage, arugula, two winter squashes and finally some red carrots! I was so hungry by the end of packing, I didn’t notice that the sleet was really not making things easy. I was just excited to come write to you about all the nice things you could make this week.

I was thinking ginger carrot soup, or rice with a nice winter squash cream sauce over it, and cabbage steaks or roasted cabbage. Oh, some arugula salad with carrots, or stir fried with ginger! Wow folks, I was also going to tell you all about how to make the lovely elderberry ginger syrup I had going on the stove today. Here is the quick run down of it: 1 part fresh or frozen elderberry and or ginger, 1 part water and simmer until reduced by half, then strain and add equal parts honey. This lovely smell greeted me each time I trudged in and out of the house. It kept my spirits up! We also spent time this morning washing and bagging your ginger and our personal ginger stash for the winter. You will see some syrup in your shares and for sale in the cabin soon.

Well as the afternoon wore on and the first snow plow broke down, the boys headed back out with the tractor. We went to check animals again and begin evening chores. We had a cow due, but were unsure of her due date (the bull had a visit with her and forgot to consult with us first so we didn’t know the exact date). We were keeping an eye on her and I sent one of the farm girls to check her for the third time today just before dark. Wouldn’t you know, just as I sat down to tell you the wonderful things you could make this week the door burst open and farm girl Grace said, “It’s bad, we need to move fast”!

Not the most exciting thing when you think the day has been long already. But she and I work great under pressure so we got the two border collies, some towels and good farm/snow gear and headed with the RTV to the back pasture at the grandparents farm. By then it was dark and we had to collect this little half frozen (or maybe 3/4 frozen) heifer calf from under a spruce tree. Not sure why the run in shed didn’t seem a better place to have her calf? So we load her up in the bed of the vehicle and hope the momma cow follows us. She did, for about 10 feet. So we headed to the gate and I sent the famous, Cadi, to bring the cows along to.

I don’t know how to describe the feeling of hope, wonder, fear and joy of sending an animal into the dark without the benefit of warm clothes and head lamp that I had. Waiting and listening to see if she would be successful, and then to see a group of 6 pairs of cow eyes shining back as they moved from out of the darkness and lumbered towards me at the gate. She did it, what an amazing dog. Ok, then the harder part, how to make only the right cow come through the gate. I can’t speak dog and Cadi knows only some English. And Ruby (the cow mama) only wants to know where in the world we put her baby!

The rest of getting through two gates and cutting(farmer word for separating) Ruby away from first her herd of cow friends, then two calves in the second pasture, in sleet and darkness while breaking ice on the gate latches to get them open and closed again, is really a blur to my tired mind. But with joy and thanksgiving we got them both back to the farm. Ruby went into the barn to be milked with the other cows and was happy to be with some old “friends” she hadn’t hung out with for awhile. And “Pearl” was carried into the house, almost lifeless, to be cared for and adored by the Baker children. The heating pad, favorite blankets and hair dryer were brought out. No comfort was spared this tiny creature.

Even when the fire was lit in order to warm her faster, and someone didn’t open the flu and the house filled with smoke and the smoke detectors were blaring for many minutes, little farmer Timmy sat down and covered her hears for her. Soon the smoke cleared and the comfort of all the little hearts loving her brought her around. She isn’t out of the woods yet, but we are praying this special little calf will have a happy ending. She has had two warm meals (one through a tube while she was too weak to suck) and the other moments ago with a bottle.

These farmers are going to bed with minds and bodies stretched to new lengths and hearts over flowing with gratitude to the One who created us and blessed us with this crazy life. Things aren’t always peachy y’all, but we have a good time when we all remember we are on the same team, God’s team. Trying to get it all done well, not always succeeding, but having a grateful heart and enjoying the trails along with the blessings. Hoping you are warm and cozy!

CSA farm pick up will go on as scheduled Thursday and Saturday, feel free to come Saturday if you don’t want to drive out Thursday. No need to let us know, we will hold your items. We will have the road plowed, but it’s likely to be slippery still.

Blessings,

The Bakers

Micah 6:8 KJV He hath shewed thee, O man, what is good; and what doth the Lord require of thee, but to do justly, and to love mercy, and to walk humbly with thy God?

Tired farmer taking a nap with the newest “dairy girl”, this one was easy to name. Her mom is Ruby and she was born literally on the snow so here is “Pearl.”

Tired farmer taking a nap with the newest “dairy girl”, this one was easy to name. Her mom is Ruby and she was born literally on the snow so here is “Pearl.”


Best winter warm up and Meat Pick up details

Salad every day!

Salad every day!

I love salad, it’s the easiest way to get some really good nutrition! Lately I am using any of the choi’s for salad. I love to chop the greens up small for salad and then use the stems in a stir fry, or even like celery in soup or a chicken salad. We have Bak choi, tatsoi, Pok choi and more, honestly I forget which is which sometimes because farmer Sean does the planting. I just love them all, so green and so tender and mild!

This week we have choices for you since it is the meat pick up we will offer the veggies market style from 2-5 (Thursday and Saturday) like we do all summer. We have some choi, kale, lettuce, cabbage, scallions, sweet potatoes, white potatoes, pumpkins, butternut, delicata and spaghetti squash and more! Remember if you don’t make it during pick up times we will leave your share in the cabin labeled for you.

This time of year is perfect for thawing a whole chicken (or for us about 4) and then cutting it up for parts. It’s so fast and easy, anyone can do it. I love to serve the legs and thighs first. I just cut the off the bird and put into a pyrex pan with some herbs and salt and start cooking. I bake them at 350 for about an hour and a half to get them nice and tender and juicy. Next I cut the breast meat off and put the backs directly into a pot of water with herbs, salt and vinegar. Simmer about 12-24 hours and strain for some amazing bone broth. I keep this on hand 24/7 in my fridge for quick soups. Then I like to save the breast meat for a quick dinner or nice way to top a salad. We marinade ours in pickle juice for a 1/2 hour before cooking. Enjoy!

We have a limited number of Christmas trees and wreaths available during CSA pick up as well this week. We also have fresh centerpieces that will bring cheer to anyone’s table! Come on out and visit! We hope you all are enjoying the colder weather and taking time to slow down and sip some tea or hot cocoa with loved ones. I love to remind folks of our favorite hot cocoa recipe this time of year:

Frothy Hot Cocoa

4 cups raw milk, 1/3 cup cocoa powder, 1/4 cup raw honey or maple syrup, 2 Tbs butter, 2 Tbs coconut oil, 1/4 cup gelatin

Heat 3 3/4 cups milk in pan, in a small bowl mix remaining milk with gelatin, honey and cocoa powder. Stir with a small whisk until a smooth paste is formed. Pour the cocoa past into the heated milk and whisk until smooth. Add the butter and coconut oil, whip with an immersion blender until frothy. Serve with whipped cream for a big treat! It will warm your heart and make someone smile!

We love seeing the little crops grow in the greenhouse, I think the slower growing during the winter makes it more fun to watch. We are enjoying our little calf and in a few weeks will be on baby watch again with our next heifer due shortly before Christmas. The barn yard is more quiet these days with most of the poultry gone, but we will have more piglets arriving in the next month or two.

Have a blessed week!

Blessings,

Your Friends and Farmers

Thanksgiving to our Heavenly Father (and farm details)

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First of all we are to thankful to our Heavenly Father for all the blessings of this year. Every year brings trails to all people and someone somewhere is always suffering. This year is no different, there are trials and blessings. We are thankful for the trials that help us grow and learn more about our Creator. His love and grace carry us through the trials and they make the times of peace even sweeter!

Psalm 9:10 KJV And they that know thy name will put their trust in thee: for thou, Lord, hast not forsaken them that seek thee.”

Philippians 4:6 KJV - Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God.

CSA pick up details:

Week of November 16th: Thursday and Saturday pick up as normal: Shares include Scallions, Baby head lettuce, Romaine, Pak choi, Dellicatta squash (like acorn), and White potatoes. Enjoy!

Week of November 23rd:Pick up and Delivery will be Tuesday the 24th 2-6 and Saturday normal hours. Shares will likely include: Braising greens, Sweet Potatoes, Carrots, Brussels Sprouts, Chard, and Bak Choi.

Turkey Pick up: Tuesday November 24th 2-6 PM, Pre orders only ( we are sold out)

Baker Girls Bakery available for pick up Tuesday 2-6PM: (all baked from scratch here with organic ingredients) Taking pre-orders only on our website farm store page. Orders must be in by Sunday night. Thanks! Also gluten free crusts available upon request.

Pumpkin Pie

Apple Pie

Creme Brulee Pie

Williamsburg Peanut Pie (with chocolate ganache)

Thanksgiving mixed cookie box

Fresh Cranberry Relish (Great Grandma’s Recipe)

Due to the holiday we will have CSA pick next week on Tuesday instead of Thursday (if you are normally a Saturday pick up and want to have your share on Tuesday please send us an email, we are happy to change your day so you can pick up your sweet potatoes in time for your Thanksgiving meal!). ** Delivery will also be Tuesday instead of Thursday, please let us know if you can’t pick up that day and would rather pick up here sometime that week.

Farm news:

We have a lovely baby girl calf! This year our breeding program has been a true blessing. The cows mostly got pregnant when we wanted and we had safe deliveries and lots of calves! We will be naming this darling shortly, but any ideas are always welcome! Her mom’s name is Daisy! So let’s think flowers!

The poultry is growing smaller around here with nothing but the egg laying hens left after this Sunday. The meat chickens are all in the freezer and the turkeys will be gracing your tables soon! It’s quieter around here except for the bull calf who is getting weaned! He is complaining a lot! But it’s kind of like seeing a large child walking around drinking out of a bottle :), this guy was much to big for a bottle still!

We are thankful for business and mostly your friendship and for allowing us to serve you. We pray you have a peaceful and joyful Thanksgiving!

Love,

The Baker Team

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