Oak Post Ranch

Can you name these three plants?

Rodney and I picked “flowers” on our way home from doing chores one afternoon. The walk from our barns to the house we live in is approximately 3/4 mile, so it’s good exercise when time permits. As I gathered these plants, I thought of the response I would get from Loren. I know from past experience that “weeds” are not allowed in the house. We surely don’t want to aid in their proliferation. With that thought in mind, I gathered  with Rodney some long-limbed viney vetch (with the beautiful purple flowers) and a few stalks of alfalfa, a common pasture crop (the long green stems with lots of leaves). Seeing as how the vetch has no “backbone” of its own and hangs in the vase, and the alfalfa is very tall and upright, I decided that I could afford the tongue-lashing the contrasting yellow flowers (weeds) would bring me. I just needed something to fill the middle of my driveway ditch bouquet. Loren came home, and I asked him if he could identify the plants adorning our dinner table.

Loren: “Yeah - vetch and yellow flowers.”

Me: “What about the green leafy stems?”

Loren: “I don’t know… some kind of weed. Maybe ragweed?”

Obviously, this confirms the weed theory. A weed is a plant out of place. Alfalfa doesn’t belong in the house; it belongs in the field. I thought the bouquet was pretty none-the-less. I guess I’ll pick whatever I want from now on.

I think the yellow flowers are called Yellow Goat’s Beard. Anyone know for sure?

June 23rd, 2009 | Category: humor me | Comments (5)

I am currently reading Animal, Vegetable, Miracle by Barbara Kingsolver. It is about a family who undertakes the challenge of local food for an entire year. That being extreme, I challenge you to eat ONE local food this week and tell me about it. Tell me where that food is coming from, how it was raised, and how it came to your dinner table. Locally, greens are ready, along with rhubarb, radishes, green onions and asparagus.

In our house this week, we have eaten local eggs, local raw organic milk and beef from a mile down the road, spinach, lettuce and fresh herbs from the NYM Farmers’ Market, my mother-in-law’s homemade bread, and our own pork and jelly. Waiting on the shelf, I have local hand picked wild rice (the best!). It was purchased at the Park Rapids Farmers’ Market.

I can’t imagine the amount of thought that goes into eating entirely locally produced food, especially in the lean months of the year. No more bananas - a staple in our house!

June 21st, 2009 | Category: Local Food | Comments (5)

See me at the Farmers’ Market! I will be located in downtown New York Mills next to the Mills Creamery (coffee shop). Hours are 9am - 1pm every Saturday. Come early for best selection! Last week there were hanging baskets (beautiful flowers!), perennials and vegetables plants, early green onions, radishes, baked goods, jams & jellies, pickles and relishes, and I brought our nitrate-free pork products and Organic Valley cheese and butter.

As always, I will be taking pork orders for our delivery in mid-July. I also have hogs available in August and September. Reserve yours early before it’s too late! All of the hogs in our June order were sold long before the butcher date came!

The New York Mills Farmers’ Market started on Saturday, June 13, to coincide with Think-Off Weekend. We will be setting up on Wednesdays starting in July - or whenever the veggie vendors are ready.

June 19th, 2009 | Category: Local Food, Pork Order | Comments (1)

The New York Mills Farmers’ Market starts on Saturday, June 13, to coincide with Think-Off Weekend. Come check it out! We will be located in downtown New York Mills next to the Mills Creamery (coffee shop). Hours are 9am - 1pm. Come early for best selection!

June 12th, 2009 | Category: Local Food | Leave a comment

Pork Sampler Only $50

Limited quantity available

Items in the pork sampler: roast, sausage, ground pork, brats, bacon, chops

We currently have a waiting list for our summer pork orders. If you would like to have your name added, please call or email SOON. Our June hogs are all sold, but we have some available for July, August and September. The sooner you get your order in, the earlier you will get your pork.

Alternative Payment Option:

For your convenience, you have the option to make monthly payments on your hog (or half hog, or quarter) in the months preceding your hog delivery. This payment option is easier than making a lump sum payment when your hog is ready.

June 4th, 2009 | Category: Local Food, Pork Order | Leave a comment

I think I should get some of this stuff. Anything that’s tough on gunk is welcome at our place! Although I bet they don’t make it organic…

spray n wash ad pulled out of a magazine

June 1st, 2009 | Category: humor me | Leave a comment

I pulled out a package of spare ribs the other day with no idea what to do with them. I always make a barbecue sauce and bake the ribs, but I wanted to try something else for a change. While browsing the Pork Checkoff page’s recipe section, I came across the following recipe. It had the following claim: Elanore Radoslovich of Albuquerque created this unusual rib recipe as the first place winner for the New Mexico State Fair so I knew it should be good, and something different. Since we tend to stay away from soy, and I do not stock soy sauce in the house, I found a soy sauce substitute that I really like. It is also listed below.

Try this recipe! It’s great! Do you have a special way to prepare ribs? Send me the recipe so I can try it. I’m always looking for new ideas.

Also check out the recipe page on this website for preparing other cuts of pork.

Duke City Spare Ribs Abodo

adapted from TheOtherWhiteMeat.com

Ingredients:

• 3 # pork spareribs
• 1/3 cup soy sauce (substitute recipe listed below)
• 8 whole bay leaves, torn
• 1/2 cup vinegar
• 1 teaspoon ground black pepper
• 6 cloves garlic

Soy Sauce Substitute Ingredients:

• 4 tablespoons bullion (pork or beef)
• 4 teaspoons vinegar (cider or balsamic)
• 2 teaspoons dark molasses
• 1/4 teaspoon ground ginger
• pinch white pepper
• pinch garlic powder or garlic salt
• 1 1/2 cup water
• 1 tablespoon toasted sesame oil optional

Directions:

Boil soy sauce substitute ingredients until it reduces down to 1 cup. Cut ribs into individual one or two rib pieces and place in a covered 4-5 quart pot. Combine vinegar, soy sauce (or substitute), pepper, bay leaves and garlic. Pour over ribs. Bring to a boil; reduce heat to medium. Cover and cook until ribs are tender (about 1 to 1 1/2 hours). Rearrange ribs occasionally to coat with liquid. If desired, spoon off the grease and serve cooking liquid with ribs.

Serving tip:

Serves 4. Prepare with boiled potatoes and a crisp fruit salad.

May 30th, 2009 | Category: Recipes | Comments (2)

As the sun rises in the February sky, Daddy, Jack and I are finishing morning chores. We have an organic dairy farm. Organic means taking care of the environment by keeping the soil healthy and diverse. We do this by replacing nutrients naturally through crop rotations.

background artwork - colored pencil on watercolor

At this rate, it may take all year to get through the book!

May 29th, 2009 | Category: Book: Our Organic Farm | Leave a comment

We have a small farm. With only 80 acres, and some of that in hay this year, we need more land to grow grain, or we will be buying grain this year. In the paper we found some land for rent some distance from our home farm. It has been in CRP for about 20 years, and has not been farmed. We checked it out. It was a very different color than the  field across the road. The soil was very light, did not hold together, and tasted like dirt.

We decided to pass on this land rental opportunity. The soil quality is as expected. There are rocks, but not nearly as many as we have on our farm. The distance from home is significant, but workable. The neighbor farms are run by friends who were willing to loan equipment and labor. We could put an irrigator up and guarantee a crop. Guarantee! The one thing which keeps us from renting this particular parcel of land is the past actions of the land owner. Without going into detail, we’ll just say that personal relationships can make or break a deal. We’ll keep looking.

May 28th, 2009 | Category: Fieldwork | Comments (1)