Sheep, Sheep and More Sheep!

We've got 16 sheep now, all ewes but one young wether.  Fourteen are purebred Katahdins and two are purebred Dorpers.  All but 4 should be bred to a registered Dorper ram (since sold).  We've also got an extra ewe and wether that belong to a friend in our herd, so there are 18 sheep altogether.  Lambing will begin in late February and continue through March.  We should have about 24 lambs when it's all over! We sell breeding quality ewe lambs at 3 months old and 100 pound, 100% grass-fed, butcher lambs in the fall.  Call us to get on our waiting list; we sell out fast!  Here they are today, in the loafing shed, on a dreary, drizzly evening.

Hello, Annie Lee

In the loafing shed.

Nom nom nom nom nom. 

What pretty ladies! 

Got grain? 

And this is Annie Lee's daughter, Lily

Sauteed Red Cabbage

This may not be the prettiest dish, but it is delicious and nutritious!
Not too sweet, not to vinegary, perfect with a bratwurst! 

1 tablespoon bacon grease, lard, or coconut oil
1 medium onion, thinly sliced
1 clove garlic, minced
1/2 of a medium head red cabbage, cored and thinly sliced
1 large granny smith apple, peeled, cored and grated
2 medium carrots, peeled and grated
1/2 cup pureed kale (optional for nutrition)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 teaspoon mustard seeds
2 tablespoons Braggs Apple Cider Vinegar
2 tablespoons coconut sugar

1. Saute the onion and garlic in the bacon fat for a couple of minutes until they start to turn transuscent.

2. Add the remaining ingredients and saute until all the vegetables are nice and tender, at least 10 minutes.

3. Makes 4-6 servings

Notes:
This goes great with any kind of sausage or pork.
Freezes well.
I put raw, fresh kale in my food processor and puree with a tablespoon of water.  I keep this in the freezer in 1 cup batches to add to various dishes to boost nutrition.  It works great in this red cabbage dish but is totally optional.

Cream Cheese Frosting

8 ounces cream cheese
1/4 cup butter
1/4 cup raw honey or maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon, optional

Blend all ingredients with a mixer till smooth.  

Pumpkin Cupcakes

1 stick butter
1 cup coconut sugar
1 tablespoon molasses
1 tablespoon raw honey
2 large eggs, beaten
1 teaspoon vanilla
1 cup pumpkin
2 cups Gluten free all purpose flour, Bob's Red Mill
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup buttermilk

1. Preheat oven to 350 degrees.

2. With a mixer, cream together butter, sugar, honey and molasses for 2-3 minutes. 

3. Add eggs one by one and mix after each addition. 

4. Add pumpkin and vanilla and mix. 

5. In a separate bowl, wisk together dry ingredients.  

6. Add 1/2 the dry ingredients, then 1/2 the buttermilk and repeat, mixing after each addition. 

7. Spoon batter into paper lined muffin tins (makes 16 cupcakes)  and bake for 20 minutes or until a toothpick comes out clean. 

8. Frost with cream cheese frosting. 

Cranberry Sauce

12 ounces fresh cranberries
1 3/4 cups apple cider
1/2 cup raw honey
1 cinnamon stick
1 bay leaf
6 whole cloves
1 pinch salt
1 tablespoon orange zest

1. Combine all ingredients in a sauce pan and simmer for 20 minutes, stiring frequently.  

2. Removes leaf, sticks and cloves. 

3. Cool and store in refrigerator. 

"Bread" Crumb Topping (Grain Free)

1/2 cup almond meal or flour
1/4 cup golden flax meal
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 teaspoon course salt
1/2 teaspoon black pepper

1. Combine all ingredients and store in an air tight container. 

2. Use in place of breadcrumbs on casseroles and as a breading. 

Pumpkin Pie (gluten free, naturally sweetened)

1 can pumpkin
1/2 cup coconut milk
1/3 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs, beaten

1. Preheat oven to 350 degrees.

2. Combine all ingredients except eggs in a large mixing bowl.  Mix well.  (I use a stick blender.)

3. Then add beaten eggs and incorportate.  

4. Pour into a pre-cooked pie crust, smooth with a spatula and bake for 55-60 minutes until a toothpick comes out clean. 

Servings: 8

Yield: 1 pie 

Gluten Free Paleo Pie Crust

1 1/3 cups blanched almond flour, super fine ground
1/3 cup tapioca flour
1/2 teaspoon sea salt
1 large egg
1/4 cup organic palm shortening
3/4 teaspoon pure vanilla
2 tablespoons coconut sugar

1. Preheat the oven to 350 degrees. 

2. Combine all ingredients in the food processor and pulse several times to create a dough. 

3. It will not form a firm dough.  

4. Scrape the dough out of the processor and plop into the center of a pie pan. 

5. Use your fingers to press the dough from the center out and up the sides of the pan. 

6. Continue pressing until the crust is as thin as you can get it, scraping excess off the top if                     needed. 

7. Use a fork to poke several holes in the crust.  

8. Place the pie pan on a cookie sheet and bake for 15 minutes. 

9. Remove the crust and place on a rack to cool. 

Servings: 8

Yield: 1 pie 

The Farmer's Daughter

There was a man who owned a farm.

He had a daughter blessed with charm.

She was a sweet and loving child,

Her spirit kind. Her manner mild.

Though some would say that she was spoiled,

On the farm she daily toiled.

Without complaint, she'd feed and care

for every critter quartered there.

She mowed the yard, lugged bales of hay.

She gave the shots on cattle day.

Her father beamed with pride to see

how helpful she would try to be.

But watching how she loved her pets,
made him the proudest daddy yet.

And just because he loved her so,

he never could quite tell her no.

Whenever she'd say, "Daddy please?"

He'd shake his head, though just to tease.

Then he would listen to her plea,

and grant her fancy hastily. 

He's bought her puppies, kittens, goats

"Santa" brought a donkey colt.

He's bought her ponies, ducks and hens.

Her lambs and ewes are in their pens.

A show hog for the county fair.

Alpacas came here in a pair.

Her latest gift from Dad, do tell,

A Jersey milk calf she named Belle.

To Look into His Eyes......

     I remember looking into the eyes of my babies, not as newborns, but as they got older and started participating in our relationship. I'd hold them and rock them and we'd just stare at each other so passionately. It was deep, intentional eye contact born out of the closest of relationships. Through it, we shared our deepest feelings with each other. Long before they could speak, they told me clearly with their eyes, "I love you, Mama. You make me feel safe. You are all I need" And I believe that on a very real and emotional level, they knew what I was saying to them. "You are the most perfect thing I have ever seen. I love you with every fiber of my being. I am here to take care of you and protect you. I will ALWAYS be here for you. I will give up my very life for you. I would die for you." It is these quiet moments, staring deep into each other’s eyes and sharing our desperate feelings for each other, that I miss the most about the greatest love I have ever known here on earth, the love between my babies and I.

     So on Sunday, Pastor Jeff encouraged us to focus on Heaven and what it is going to be like. "What are you looking forward to in Heaven?" He asked. My answer is this: to look into the eyes of Jesus and feel His love for me and share my love for Him. Just to look into His eyes will be enough. No words will be needed. We'll both know.

Simple Seasoning Mix for Pork Burgers

6 teaspoons seasoned salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 dash cayenne pepper


1. Mix all ingredients together and store in a shaker bottle.

2. Sprinkle over ground pork burgers before cooking.

Note: There is sugar and corn starch in Lawry's seasoning salt and MSG in other brands.  A simple mock version can be made by combining the ingredients below and using this as your seasoning salt base if you prefer not to use store bought. 

Mock Lawry's Seasoned Salt 

2 T salt
2 t sugar (optional)
1/2 t paprika
1/4 t turmeric
1/4 t onion powder
1/4 t garlic powder

Quinoa Bell Pepper Casserole

1 pound ground beef, browned and drained
1 teaspoon chili powder
1 teaspoon cumin
2 Tablespoons bacon grease, or coconut oil
1 small onion, diced
3 cloves garlic, minced
1 can black beans, drained
12 ounces frozen corn, thawed, or 1 can drained
1/2 cup quinoa, uncooked
2 tablespoons lime juice
1/2 cup fresh cilantro leaves, chopped, or 2 T dried
2 red bell peppers, seeded and chopped into large chunks about 1"
2 yellow bell peppers, seeded and chopped into large chunks about 1"
12 ounces cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1 scallions, diced

1. Cook quinoa according to package directions.  (I use stock instead of water and cook it in my rice cooker.)

2. Brown ground beef in a large skillet and drain.  Remove beef from pan and set aside.  Add 2 T of fat.  

3. Saute onions about 4 minutes.  Add garlic and jalapeno and saute for a few more minutes till onion is translucent.  

4. Add chunks of peppers and saute 4 more minutes.  Turn off heat. 

5. Add ground beef, quinoa, seasonings, and lime juice and stir to combine well. 

6. Pour mixture into a greased 9X13" pan. 

7. Sprinkle with shredded cheese and bake at 350 degrees for 25 minutes, making sure peppers are tender and cheese is melted and bubbly.  

8. Serve with diced green onions and sour cream. 

Notes:
This is very mild.  If you like spicy, add another jalapeno or something else to kick it up! 

You can use any kind of bell pepper, but I don't think green would have the same taste profile. 

You can use any kind of cheese you like on Mexican flavored dishes. 

Quinoa Stuffed Green Pepper Soup

I just threw this simple dish into the slow cooker in the morning since we had a very busy day planned and I knew I wouldn't have time to cook later.  I intended for it to be like my one pot variation on Stuffed Green Peppers, more like a casserole, but because I used home canned and frozen tomato products, it was very runny.  Turns out, runny, in this case, is delicious! Ted loved it! I've discovered another soup to add to my freezer stockpile of soups!

2 lbs Ground beef, browned
2 onions, coarsely chopped
2-3 large green peppers, cut into 1 inch chunks
1 clove garlic, minced
1 quart canned or frozen tomatoes
1 quart tomato sauce (I used home made.)
Salt
Black Pepper
1 1/2 cups cooked quinoa


1. Brown seasoned beef (I sprinkled it with seasoned salt and black pepper). Drain.

2. Throw Beef, onions, garlic, peppers, tomatoes and sauce into the slow cooker on high for several hours until the peppers are tender.

3. Meanwhile, cook quinoa according to package directions.  I used my rice cooker and cooked it in chicken stock actually.

4. When the peppers are tender, add quinoa and stir.  It's done!

Notes:

I dish this up into my bowl and plop a pad of butter right on top.  Really makes it special!

I'm sure you could add additional liquid to the slow cooker at some point and cook the quinoa right in the soup, but I didn't do it that way so can not report on that.

If you use store bought canned products and it's too thick, use some beef stock to make it thin enough to call it soup.

Blackberry Sauce

4 cups blackberries, fresh
1/2 cup coconut sugar
4 tablespoons butter
1 teaspoon lemon juice
1/2 teaspoon cinnamon

1. Melt butter in a sauce pan.  

2. Add all other ingredients and cook for several minutes as the berries soften. 

3. Use a potato masher to squash the berries further.  

4. Continue simmering till sauce is thick and reduced, stirring frequently.

5. Cool and store in the refrigerator for a couple of weeks or the freezer for up to a year.  

Servings: About 16 1/4 cup servings

Notes: Adjust sugar if you like your sauce more or less sweet.  I kept mine a little tart since I plan to put it on ice cream which is already very sweet. 

Serving Ideas: Great for ice cream or pancakes or spread on toast. 

Categories: DESSERTS

Blueberry Sauce

4 cups blueberries, fresh
4 tablespoons butter
1/2 cup coconut sugar
1 teaspoon lemon juice

1. Melt butter in sauce pan. 

2. Meanwhile, puree blueberries in food processor.  

3. Add blueberries, lemon juice and sugar to sauce pan. 

4. Bring to a simmer and cook till think and reduced stirring frequently.  

5. Cool and store in the refrigerator or freezer. 

Servings: about 12 1/4 cup servings

Notes: Adjust sugar depending on desired sweetness.  

Cinnamon would be really good in this. 

Makes about 3 cups.

Serving Ideas: Great on ice cream or pancakes. 

And for Another Thirty Years

There was a girl who loved a boy;
He was her true soul mate.
She did believe that God above
Chose him for her, not fate.

For thirty years he gave to her
True friendship and devotion.
Her faith in him, by all accounts,
Was deeper than the ocean.

And even though they knew hard times
They never did lose hope,
Or give a thought to giving up,
Or slide that slippery slope.

Now you might think that these two souls
Had special compensation.
His character, impeccable.
Her patience of long duration.

But flawlessness neither possessed.
They couldn't claim perfection.
They practiced just one habit.
From The Word they took direction.

In Philippians they learned to put
The other person first,
To set aside their own desires,
In serving, be well versed.

In Mathew, Jesus taught them
To forgive each other’s sin,
Seventy times seven times.
Don’t let resentment win.

Galatians says the Holy Ghost
Dwells within producing fruit.
Love, joy and peace and all the rest
Leave sinfulness dilute.

Proverbs says, don’t be so proud;
A humble soul is blessed.
In Psalms they learned to trust in God’s
Unfailing faithfulness.

In Corinthians, Paul says to run
The race as if to win it.
Keep your eyes trained on the prize
And determine to stay in it.

But first among the Laws to heed is
Love your God the Lord,
With all your heart and soul and mind.
Then great is your reward.

For as you give your love to God,
Serve Him in all you do,
Your love for other people
Becomes more perfect too.

A lasting, happy marriage
Calls for more than just a pair.
It’s a man, a woman and the Lord.
A triune love affair.

So with the help of God above,
Though weak in human flesh,
Their relationship has not grown stale
But joyful, strong and fresh.

The girl no longer is a girl;
The boy’s black hair is gray,
And for another 30 years
To God they daily pray.

Wasting Time

My eyes are still closed, as my dreams fade away.  I’m cozy and I’m wrapped.

But even before I’m fully awake, the day is being mapped.

Time is so precious.  It’s of the essence. Must use it wisely, they say.

It’s Saturday morning.  Farm chores are warning, don’t while the minutes away.

I’m making my list. Mentally ordering tasks, and wiping out the sleep.

Near seven o’clock.  Time to wake him up, and out of bed we’ll creep.

So I scoot to his side, put my hand on his arm and give a gentle shake.

He rolls over and sighs, and gathers me up, and whispers, “I’m awake.”

Now wrapped in his arms, I settle back in to a semi-conscious state.

Another half hour of quiet half-sleep.  Our chores might have to wait.

I should be up, cooking bacon and eggs. The morning bells are ringing.

But here, in this room, there’s a tranquil peace, as birds outside are singing.

He should be dressed and out in the fields, before the afternoon heat.

But instead he smooths my hair from my face, and gently, our lips meet.

Almost eight o’clock and we’re still soaking up the love that we are sharing.

As the minutes pass by, our priorities lie in the rings that we are wearing.

We cuddle awhile and I make him laugh with some silly conversation.

“Get up!” he jokes, as my side he pokes, “You think you’re on vacation?”

That long list of chores that runs through my head won’t be finished in forever.

But this time we are spending is time we are mending our very hearts together.

What a loss to the Us if we hadn't shared the tenderness we've tasted.

At nine, as I rise, I proclaim with a wink, “Another morning… wasted!”

Cauliflower Spinach Soup

1 head cauliflower, washed, and chopped
4 cups chicken stock, preferably homemade bone stock
2 tablespoons butter
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 Tablespoon lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 cup frozen spinach
2 carrots, diced fine
1/2 cup cream
4 - 6 slices bacon, diced and sauteed
4 - 6 green onion, sliced

1. Melt butter in a large dutch oven and add chopped onions.

2. Saute till onions are translucent.

3. Add chicken broth, chopped cauliflower, garlic, salt, pepper and lemon juice.

4. Simmer till Cauliflower is soft.

5. While soup is cooking, saute bacon till crisp and slice green onions.

6. Use a stick blender to puree the soup smooth.

7. Add carrots and spinach, cover and simmer on low till carrots are tender.

8. Add cream.

9. Taste the soup and adjust salt and pepper.

10. Garnish with bacon bits and green onions.

Silver Fox

This poem is very tongue in cheek! A silly poem to make my sweetheart laugh. 

There was an older man
Who thought his wife was weird
Because she was in love
With his prickly silver beard.

His face, to her, was handsome,
Encased in only air,
But, oh, so much more gorgeous,
When covered with gray hair.

He says, "I just look older."
He wants to stem the tide.
She says, "You're main objective
Is to excite your bride."

She tells him almost daily
That if every strand falls out,
She'll love him still, forever.
He has no cause for doubt.

But when he threatens shaving,
She feels a vengeful state
and warns him, should he prune it
She will retaliate.

She leaves for him to figure,
The punishment he's due.
Without much mental effort,
You may just guess it too.

A Different Path

By Lisa Marie Harmon

Cruising down the highway of your dreams

It really can’t get better than this.

Smooth roads ahead are all you can see.

Who do you thank for this ignorant bliss?

Then something comes at you from far below,

And jerks the wheel sharply to the left.

A more unexpected jolt you've never known.

A sharper turn would have meant your death.

Your eyes are filling up with your blood.

You’re dangling just above the savage cliff.

Fear runs through your bones just like a flood.

Against the fall, your very soul grows stiff.

Straining, you look up for a line,

Though you think you know it doesn’t exist.

Why waste your time hoping for a sign?

It makes more sense to shake an angry fist.

So in midair you find yourself trapped,

Between the wicked rocks and twisted steel.

Within the wreckage you have been strapped.

There’s no way out; no Let’s Make a Deal.

You fall into a deep but restless sleep,

And in your dreams you find you’re not alone.

Was someone sitting in the other seat?

Someone that you know you’ve always known.

You look into his eyes and see him wince.

His wounds must be far greater than your own.

You look into his loving eyes again.

And feel a desperate longing for your home.

As you wake, your body trembles cold.

You wonder if your dream was only shock.

But deep within you, peace has taken hold.

“Don’t be afraid.  I will be your Rock.”

It wasn’t belts and straps that held you firm,

And prevented you from being torn apart.

It was His steadfast everlasting arms,

Arms that bound His Spirit to your heart.

Today you’re headed down a different path.

In your gut you feel a dreadful grip.

No longer do you travel blind or fast.

This isn't going to be a blissful trip.

But now you know with every twist and turn,

As you anticipate a rugged ride,

A fire within your soul forever burns,

That travels strong and present by your side.