Let’s Talk About Pork

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Felix in the barn door

March is an important month!  For Felix it means enjoying more days in the sun.  For me it means the official start of Farm Season.

Actually, with a healthy stock of raw honey, gmo-free chicken, and free-range duck and chicken eggs, Love Led Farm has become a year-round adventure. If you need any of those products, be sure to contact me.

But today, let’s talk about pigs and pork.

This year’s piglets have been ordered and will be arrive next week.  For me, that means that six new voices will greet me each morning, each demanding that their empty tummy must be filled right now!

For you, it’s time to start planning ahead.  Who wants pork?

With snow still melting, it’s awfully hard to think about stocking up for another winter.  But we all know how quickly spring and summer will fly by.  Like it or not, it’s wise to plan ahead.

Reserving your quarter, half, or whole hog from Love Led Farm is easy.  We require a small deposit, and at the end of September you will work directly with Byron Center Meats to create a pork package custom prepared just for you.  Imagine reaching into your freezer for sausages, bacon, roasts, and chops, all ready and waiting for your family to enjoy.

Pork Loin With Roasted Winter Vegetables

Want to know more?  Go to our website:  http://www.loveledfarm.com and choose “Hand-raised Pork.”  You will find a page filled with helpful information.  Then email, call us, or stop by for a visit.  We will gladly answer any other questions you have.

Our repeat customers will tell you.  Love Led Farm Pork is a product you don’t want to miss.  Don’t wait.  Reserve yours today!

Murphy

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Several years ago, I was walking the dog behind Nick and Rebecca’s house when a cat met us.  He looked at us; we looked at him and the rest became history.  From that moment, this stray decided that he belonged to me and that Allie would be his new best friend.  I know because he told us so.

The cat, now named Murphy, continued to live on my kids’ front porch until one cold November day when I could stand it no longer.  I asked my husband (of the “no-cat-is-a-good-cat” persuasion) who reluctantly agreed that Murphy could live in our basement.  Guess how that went? Within 2 weeks, the cat ruled the house.

Murphy was an amazing kitty, one of those rare animals who steals the hearts of many.  He made a point of attending our social gatherings, often adding his opinionated voice to the conversation.  Yet Murphy was selective of his true friends (Allie was the only animal he ever loved) and at the end of the day, everyone knew that his heart belonged to me.

Murphy developed a thyroid condition which was comfortably managed with medication until suddenly it no longer worked.    A week ago, on Monday morning, Murphy and I said good-bye.

I promised you stories of our farm and although the first one is sad, I felt it must be told.  For just like the purity of our products and the transparency of our farming practices, life on Love Led Farm is real…just like me…just like you.

We still have plenty of raw honey, non-gmo whole chickens, and non- gmo eggs (both duck and chicken)–real food for real people.  Contact me by phone or e-mail if we can stock you up.

Warmly,

 

Sizzling Summer

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It’s too hot to think about filling our freezers for winter so instead, let’s talk about grilling.  Picture this:  it’s a hot summer evening and you are filling your plate with barbecued chicken and grilled vegetables.  Better yet, you are spooning a fragrant, flavorful sauce over that meat, anticipating every delicious bite.

The best part?  You had no need to dash face-masked into a crowded store for that meat.  You just reached into your freezer for a gmo-free, pasture-raised Love Led Farm chicken and made the sauce from ingredients that you normally keep on hand.

We are in the middle of “meat bird season” on the farm.  Our next Pick Up Day is August 4 and we still have plenty of birds that are available for pre-order.  But our freezer is also stocked with plump, beautiful chickens from June’s butchering.  So whether you want to order several from our August flock or stop by for one or two to enjoy right now, contact us and we’ll help you out.

And that special sauce?  The one my family craves every summer?  Here’s the recipe:

Mustard Barbecue Sauce

1 Stick of butter

6 Tablespoons of yellow mustard

3 Tablespoons of Worcestershire Sauce

2 Tablespoons of Apple Cider Vinegar

1 Tablespoon of Sugar (You could substitute honey or an alternative sweetener)

A liberal dash of red hot sauce, adjusting to taste

Melt the butter in a small sauce pan over low heat.  Add the remaining ingredients, stirring carefully.  Bring to a boil; reduce the heat; and simmer for  a minute or two.

When I grill my chicken, I wait until the last 15 minutes to brush on this sauce.  I have also used this on roasted chicken, adding it about 30 minutes before my chicken has finished baking.  Hint:  double this recipe so your family can use it as a dipping sauce.

Happy Grilling!

Warmly,

 

Chicken BBQ

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My daughter was visiting last week and sighed with delight as she gazed upon her dinner plate featuring chicken.  For this wasn’t any store-bought bird…this was Love Led Farm chicken, grilled  with the delectable glaze of my own Mustard BBQ sauce.  As an accomplished chef herself, it frankly “did my heart proud” to see her diving into her meal.

Perhaps that’s just the mother in me.  But then again, maybe it is due to the heavenly combination of pastured, gmo-free chicken (that actually tastes like real meat) and this very special sauce.

Hungry yet?

Good, because in less than a week, you can pick up your own Love Led Farm chicken.  Just click on the white chicken on our home page and place your order.

As for the sauce, there’s no need to wait.  Here’s the recipe, happily shared from my kitchen to yours.

Mustard Barbecue Sauce

1 Stick of butter

6 Tablespoons of yellow mustard

3 Tablespoons of Worcestershire Sauce

2 Tablespoons of Apple Cider Vinegar

1 Tablespoon of Sugar (You could substitute honey or an alternative sweetener)

A liberal dash of red hot sauce, adjusting to taste

Melt the butter in a small sauce pan over low heat.  Add the remaining ingredients, stirring carefully.  Bring to a boil; reduce the heat; and simmer for  a minute or two.

When I grill my chicken, I wait until the last 15 minutes to brush on this sauce.  I have also used this on roasted chicken, adding it about 30 minutes before my chicken has finished baking.

Happy Eating, Friends!  We look forward to your visit.

Warmly,

Eggonomics 101

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I suppose I was like most Americans.  When we needed eggs, day or night, summer or winter, I made a trip to the glass-covered refrigerator near the back of my grocery store.  I didn’t think much about how those eggs got there in the first place.  Nor did I worry about their availability.  Then we bought our first chickens and I learned a few things.

Did you know?

-Unless chicks are desired, hens do not need a rooster to lay eggs.  God just created them to do their job…lay eggs.

-Hens do not lay an egg every day…their bodies simply are not designed to produce 365 eggs.  Even if they could, creating an egg is about a 26-hour process.

-For most birds, production is highest in spring and fall.  Heat, cold, and strange weather patterns throw them off course and can cause them to stop laying altogether.

It’s easy to understand why large egg producers turn to automated, highly controlled systems to provide American consumers with the vast quantities of eggs that are consumed.  For those who prefer local eggs from a smaller farm this may also help you understand why your farmer may simply say, “Sorry, I have no eggs today.”

On Love Led Farm, we are entering our notorious summer “eggonomic slowdown.”  There are days when David and I sternly ask our hens, “Girls, where are the eggs?”  But although it is easy for us to grow impatient with our feathered friends, we are learning to adopt a more patient, understanding attitude.

For in nature, things work best when they are allowed to follow the plan designed for them.  And maybe when we do have the pleasure of eating a delicious free-range egg, we will more deeply appreciate what it took to appear on our plate.

Meanwhile…

Our meat birds are looking mighty fine!  Our second flock of 100 chicks will arrive next week, and we will order the third flock next month.  If you haven’t placed your orders, you will want to get hopping.  Summer is flying by–don’t miss your chance to fill your freezer with our famous, Love Led Farm chicken.

Warmly,

Rainy Days and Sunshine

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It rained again this morning, for the “bazillionth” time.  Okay, maybe that isn’t a word but once again, Allie and I sloshed our way through not-so-tiny rivers that are running all over the farm.  But in the past few days, there has been a difference.  Today the clouds unfurled, revealing blue skies and sunshine.  And here I sit in short sleeves and sandals, anticipating temperatures that promise to be comfortable.  Our cold spring is waving good bye and a warmer, friendlier summer is smiling at us.

I do not believe I am the only one rejoicing.   Last night, the goats eagerly scampered up and down our hill, gobbling up the tall, sweet-tasting grass.  The hogs are creating new mud baths and are now more commonly found outside of the barn than in.  The sheep are more easily ushered out the door to spend the afternoon in the pasture, and the meat chicks are peeping their pleas to be allowed outside–very soon, guys, but first let’s see a few more waterproof feathers.

Almost ready for the great outdoors

Lois learns about the sweet taste of spring grass.

I share all of this for fun and to remind you that as swiftly as summer approaches, it will be gone.  So before you pack that beach bag and camping gear, heed this gentle reminder:

Don’t forget to order your meat chickens.

We still have plenty but they will sell out quickly.  Whether for barbecuing this summer or soothing soup next winter, make sure your freezer is filled with the best free-range, gmo-free chicken you’ll ever taste.

And for a fun summer spot to bring your children, why not plan a visit to Love Led Farm?  Contact us, and we will be happy to arrange a friendly tour.

Enjoy the season, friends, and let us answer any questions you have about our farm and products.

Warmly,

Considering Goat Milk?

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They’re here!  Two bouncing bundles of happiness were born a little over a week ago to Holly, Mama Goat.  And just like that, I breathe a sigh of relief and life gets busy.  Milking season has begun.

Goat milk...is it the right choice for you and your family?  In depth scientific information is not the purpose of my blog.  Other websites can provide those facts and figures.  I will say that one of the most helpful resources I have found is http://www.everything-goat-milk.com.  Among the many great recipes and ideas,  you will find two well-written articles on health and nutrition which will provide a wealth of information on the benefits of goat milk.

What I will do for you is share my personal experience.  As a child, ear infections, upper respiratory infections, and congestion were constant companions.  I had allergies and while I wasn’t really overweight, I always felt a bit chubby.  Some issues I grew out of, while others remained with me into adulthood.

Quite a few years ago, health professionals including my sister, began to draw the connection between dairy products and chronic illnesses such as allergies and inflammation.  Cindy’s whole family had trouble with dairy and they eliminated most of it from their diet.

Then I had a daughter who was born with an obvious lactose intolerance.  Being a nursing mom, rather than giving up breastfeeding, I chose to avoid all dairy.  Guess what?  Not only was she immediately more comfortable, but to my surprise I noticed that my own chronic congestion had significantly decreased.  I felt better than I could remember.  Except for cheese and occasionally ice cream, cow milk became history.

In the years to follow, I began reading about the human body’s ability to tolerate goat milk more readily than cow milk so by the time I began milking my own does, I was ready for the big test.  Would my health issues return?

The results?  No congestion.  No sinus issues.  Unexpectedly, I also found that on raw, full-fat goat milk my digestive system improved.  I lost weight, and my skin became healthier.

Now, I begin many days with home made goat milk yogurt (heavenly) and enjoy cold, sweet goat milk with my meals.  I use it in my coffee and culture it into a variety of cheeses.  And when I have to endure dry season before the new babies arrive, I can actually tell the difference in my body:  less energy, and I just don’t feel as good.

Once again, this was my personal experience.  Yours may be vastly different, so before you make the switch be sure to do your own research, especially if you have true milk allergies or will be giving it to young children. 

A personal tip?  when you do make the switch, take it slowly as your body learns how to metabolize the smaller fat molecules and new helpful enzymes.

Here are some other things to consider:

*Are you willing to drink raw milk or do you prefer it to be pasteurized?  Once again, research carefully.   There are pros and cons to both.

*If your choice is raw, make sure you understand your state’s laws regarding raw milk.  To obtain that information, take a look at Farm to Consumer Legal Defense Fund http://farmtoconsumer.org.   On their website you will find a helpful, interactive national map, called “Raw Milk Nation” that shows and explains each state’s regulations.  The map is often updated as states continually review and revise their laws.  Contact FCLD’s friendly, responsive staff for answers to any questions you have.

*The quality (and safety) of milk, especially raw, is based on these factors:  the environment and health of the goats; the diet of the goats; and the handling of their milk.  Before signing any agreement, visit the farm and ask questions.  Are the goats clean and housed in a healthy environment?  Are they given any hormones or medications that would affect the milk?  Are the goats regularly tested for mastitis and any other diseases?  What are they fed?  What about the milking station–is it clean?  What happens after milking?  How is the milk handled?  Are you responsible for cleaning and sterilizing your own jars?  If not, how are they cleaned?

*Ask to taste a sample of the milk.  Does it have an “off” odor?  Is the flavor too “goaty?”  Fresh, milk if handled correctly, will be very white and will taste sweet.  When kept cold, it should last at least a week before souring.

*Be prepared to abide by the rules.  Please do not ask the farmer to compromise on state regulations.  In Michigan, I cannot bring the milk to you and you cannot ever resell it.  Most farmers, including myself, work hard to gain respect from the state and from their community.  To be allowed to do what we love, our standards and practices must be above reproach.  Be a part of the solution, not the problem.

Goat milk...are you ready to try it?  I still have one or two herd shares available for 2019.  If you aren’t quite sure, ask me for a sample and by all means come and visit the babies.  They are pure happiness that we love to share!

Warmly,

Pig Tales

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Oliver burst into our kitchen and flung his red and blue wallet on the countertop.  “Here’s all my money!” he triumphantly announced.  With those words, he carefully withdrew the dollars he had been earning and saving since last year.  It was more than enough, so we counted out the change and he tucked the $75 dollars he would need back into his wallet.  The Day was finally here!  It  was time to ride with Papa to the Farmer John’s house to choose and buy his new pig.

An hour later, an elated six-year-old returned and with Papa’s help, introduced this year’s pork makers to their new home.  Several hours later, Oliver’s parents convinced him that it really was time to go home and I assured him that he could visit and work with the pigs any time he wanted.  And he will be back…as often as he can talk a parental driver into making the trip.

Our baby pigs have arrived!  And yes, they have names.  Oliver’s black hog is Noodle, Arya wanted to name hers Peppa–thankfully one just happened to be a girl–and a phone call later, we learned that Eisley wanted to name the third black and white one, Panda.  How appropriate!

Panda and Peppa

At Love Led Farm, we do things a bit differently.  Ignoring the advice to never name your animals, we choose to allow a more personal relationship–except perhaps with the chickens.  Each family member, down to the very youngest, knows that the purpose of our farm is to raise food for other people which means that most of the livestock will be gone by winter.  Still, we pet and talk to the lambs, leash walk the baby goats, and a certain little boy lives his summer climbing the fence and running through the pasture with his pigs.

Oliver and Noodle

 

At Love Led Farm we provide meat, eggs, goats for herd shares, and a memorable place for your family to experience and enjoy.  Visit us and let us know what we can provide for you.

Warmly,

Herd Shares Ahead

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In less than a month, our quiet barn will be filled with the sounds of babies:  piglets, lambs, and kids–goat kids that is.   I promise to post pictures but for the next 2 posts, let’s talk about those goats.

After a rather tumultuous year, I ended up keeping only the 2 healthiest mama goats.  With the help of time and the advise of a seasoned Amish farmer, we solved a difficult barn problem and are eager to begin a fresh new year and a fresh new herd.  Both girls are due at the beginning of April which means their milk should be available to our farm friends around the middle of the month.

Does that mean you just can pull up to our farm store and grab a bottle?   Well, not exactly.

In Michigan, folks like you are able to “own” milk by sharing my goats with me through a herd share.

Here’s how it works:  You sign two contracts.   The first says you are buying part of a goat, the second agrees that I will perform the duties of caring for and milking your goat.  What you get from this deal is a weekly share of milk.  Here’s the technical information:

Under Michigan’s policy, established in 2013 by the Fresh Unprocessed Whole Milk Workgroup, there must be a dated, written contract between me and each shareholder that covers at least these key points:

  • We must be able to directly communicate at any given time.
  • The milk can only come from our farm, and shareholders must come to the farm for their milk.
  • I am not required to be licensed and the state does not inspect our farm.  In return, the contract covers only the raw milk.
  • The milk cannot be sold to a third party.
  • Our contract cannot in any way imply the sale of milk but must be written in a way that indicates the milk is already owned by the shareholders–they are just picking it up.

So, what if you have heard and studied the many benefits of fresh, delicious goat milk but are skeptical of its taste?  Oh, I can certainly help with that!  Just ask, and I will gladly give you a sample to try.

In my next post, we’ll dig a bit deeper into goat milk.  Why in the world would you choose it over cow milk?  What should you consider before signing those contracts?  Join me for that discussion, but in the meantime, if you have any interest in a herd share, go ahead and contact me–they are limited in number and will go quickly.

Warmly,

Chilly Days

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Winter arrives tonight with a forecast of snow.  Sounds like it’s time for some chili.

When it comes to chili, some like it hot, some like it not!  Personally, I like chili with flavor.  Red chili is certainly delicious and some day I will share my recipe.  But today, let’s try something different.

Spicy White Chili is made with leftover chicken and lots of cheese.   It’s so easy!  Imagine its aroma coming from your crockpot at the end of a long, cold day–and the flavor!  This dish will quickly become a family favorite.

Slow Cooker Spicy White Chili

What You Will Need:

4 cups of leftover chicken

1 48-oz jar of Randall’s Navy Beans (you’ll find this in the canned bean section)

8 oz. salsa (I use a medium, chunky style)

2 tsp. cumin

2 cups shredded Monterrey Jack cheese

How to Make It:

Combine the first 4 ingredients in a crock pot and cook on low 4-6 hours.  Add the cheese 30 minutes before serving–just long enough for it to melt.  Stir thoroughly to combine.

Makes 4-6 bowlfuls.

Terrific Tips:

*I used leftover turkey in the last pot that I made.  It was delicious–a great way to use up some of the Big Bird this month.

*Randall’s makes an organic version of their Navy Beans–just as good, and better for you.

*For a complete meal, serve with tortilla chips, salsa, and a salad.

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