A Farm History – The Farmer’s Backstory Part 1

by RAS aka The Farmer

I grew up on 120 acres in the country. My father rented most of the land as hay fields but we cut our own firewood, raised some livestock, and had a garden. It was a decent (and good) childhood experience.

Work brought Wife and me to Syracuse after we were married. When we bought our first house, I did eventually put in a small vegetable garden. When our growing family necessitated a size upgrade, the new house had a beautiful woodlot but hardly any yard. There was one spot with enough sun that one year I was able to grow some cucumber plants vertically (like the pic only cucumber plants, not beans.)

I am tech-oriented (my current off-farm job is providing help desk support). So in the late 1990s I was drawn into the Y2K debate. I learned about just-in-time delivery, about where our food comes from, and about cities’ reliance upon interdependent systems. This caused me to re-envision society as a thin veneer of civility that could easily be cracked or chipped.

Although it was becoming clearer that companies were working hard enough to prevent major catastrophes at the millennial change, we began making lifestyle changes, like storing some food and water, using less-processed ingredients (e.g. grinding our own flour), and generally thinking about being more resilient. I really wanted to garden, and we talked about finding a small plot to rent for this. But it didn’t make sense for what we wanted to do.

The combination of our Y2K changes, my romantic view of my childhood, and the fact that our kids had hardly any space to play outside all combined to spur us into moving yet again. The place we landed (our current farm) was great, but bigger than what was needed for a homestead. So we got busy with chickens, goats, and a garden and paid a local farmer to mow the edge of the unused fields to keep the scrub trees from invading them.

Thus with no real plan in place except to be more self-sufficient and to give our kids space to run and play (and work), we began our country life. (To be continued)

New Babies

Over the past month we added piglets, lambs, kids, and more piglets to our farm. Sows, ewes, and the doe are all doing well, tending their young.

A Farm History: The Wife’s Perspective

In late 2000 when we moved to the farm in Nedrow, we had 6 children. I promptly found out that I was pregnant and 4 months later found out that I was having twins. (And over the course of the rest of the 2000’s 3 additional children joined us.)

The 4 older children were allowed to choose which animal/s they wanted to raise. One chose bees and goats, one pigs, one goats and rabbits, and one cats. The Farmer gardened and pastured a milk cow. I cared for the household and tried to make sure the children did their chores.

Soon we added meat birds and layers. And we quickly found we had more food than we needed. It was healthy food, and tasty, raised well. So we were selling pork, chicken, and rabbits. It made sense to become a farm proper. In 2004 The Farmer set up a DBA in Onondaga County for Treasures of Joy. And for close to 18 years we have sold beef, pork, chicken, turkeys, eggs, and veggies under that DBA.

We moved here in late 2000 with 6 children. Fast forward 22 years…Now my oldest 5 are married and I am back to having 6 children at home again. The youngest is in 7th grade.

The twins are 20 and working full-time for a tree cutting and snow plowing company. They grew up on the farm and enjoy the work of farming. They have 3 cows, 2 sows and 1 boar. They sell piglets and pork. They manage the turkey operation and a firewood business. They purchase, maintain and repair the equipment. They have become men.

The Farmer and his wife are not getting younger! What one could do in 2000 without thinking now takes more energy and time. And so it is time for a transition again…Tune in next month for more details!

Osso Buco – Pork variation

Osso Buco is a slow-cooked beef dish, made with meaty shank soupbones, or at least with a fatty meaty cut of beef. Recently I wondered how would it taste to make the same dish with a meaty, fatty cut of pork. I found some pork chops with a nice rim of fat and used them in place of the beef in the Osso Buco recipe. The dish turned out really well. Here is the recipe with pork:

Osso Buco – Pork Variation

Ingredients
  

  • 2 tbsp oil butter, or fat
  • 3-4 pork chops with some fat
  • 1 cup carrots shredded
  • 1 cup celery thinly sliced
  • 1 cup onion chopped
  • 18 oz. diced tomatoes
  • 2 cups broth chicken or beef, use up to 2 cups, as much as your pot will hold

Instructions
 

  • Brown pork chops in oil for 3-4 minutes on each side in dutch oven. Remove from pot.
  • Saute the fresh veggies. Add oil if needed.
  • Put the meat back in the pot under the veggies. You do this by pushing the veggies to the side and putting the meat down, then covering the meat with the veggies.
  • Cover with diced tomatoes. Add broth. Cover pot. Bring to a boil, turn to low, and simmer for 2-3 hours.
  • Take meat out, cut into fine pieces or shred. Cut fat into small pieces. Add back to pot and stir it all together.
  • Serve as is or over rice or potatoes.

Notes

Enjoy!

December on the Farm

As the weather changes, we bring the animals closer to the barn making it easier to provide the food and water they will need throughout the winter.

This lets us see when the cows are in heat (ovulating and receptive to being bred.) Once they are in standing heat (when mounted by another cow, they stand still and don’t run away), we have the AI guy come (artificial insemination) and get them bred to Angus. The current Angus bull that the semen comes from is named Brickyard. So far we have bred 2 cows and will breed 2 more in the next month.

The turkeys were not big enough for Thanksgiving. And one night we had a dog get in and kill a lot of them. But the ones left are doing well. We will be processing them later this month. Email us if you are interested in purchasing one.

We have another batch of pigs to head to the butcher in January. These were born and raised here. Like all our animals these have been raised outdoors. They are fed organic grains and day-old produce for a local organic grocery store. They will make tasty pork! Contact us if you are interested in a half or whole pig.

We will have quarters of beef available in late January. This cow has been raised on grass and hay. While not certified organic, it has been raised outdoors and fed the way cows are meant to be raised, in the sunshine with other cows getting fresh air and grass. Contact us if you are interested in a quarter side of beef.

We have several varieties of potatoes available in bulk: yellow skin with yellow flesh, red skin with white flesh, and russet with white flesh. These are available for $1.25/lb for 10+lb. either by one variety or mix-and-match. Contact us if interested.

November Views of the Farm

Last week we had a flood down the property, through the barn and the basement, on the driveway (the pic here) to the road and down the street. Lots of water! We still have some basement things to wash and put away, but things are getting back to normal.

The calves are growing up. Nothing quite like their mother’s milk and fresh air and sunshine to help them grow.

Baby chicks are here. Yes, it is late in the year, but in six months they will be laying eggs, Lord-willing. We purchased the brown egg layer assortment, which includes Rhode Island Reds and Barred Rocks. They are feathering out and will soon be able to move out of the brooder.

One of the sows gave birth the day after the flood. She carried seven piglets and all seven survived. She is a good mother, grunting to tell the piglets to come and eat and letting them snuggle next to her and each other to keep warm.

Yorek keeps an eye on the layers and turkeys, barking at what seems unusual. People are his group, and so we or folks walking on the street are what he especially barks at.

The turkeys continue to grow, though we will see if they are big enough for Thanksgiving. You can see how the grass is eaten down next to the pen and in front of the pen. Turkeys love fresh grass along with their grain!

Mama, the cat, keeps an eye on her areas. She is a good mouser or vole-er depending on the location and season.

My favorite farm scene year round is contented cows lying down and chewing their cud. Life is right with the world!

2021 Turkeys

We are raising turkeys for the holiday season. And once again we will be selling fresh turkeys on Saturday, November 20, the Saturday before Thanksgiving. The turkeys are being raised outdoors and are supplemented with organic locally grown grain. They are growing well. We hope that they will be 8-15 lb.

We are offering our turkeys for $5.00/lb. through Saturday, October 23.  (From October 24 to November 20, they will be $5.25/lb. And from November 21 on they will be $5.50/lb.) We are taking preorders on our turkeys, $20 down, with the remainder due at pick up.

Please email us to let us know that you would like a turkey and what size you are looking for. We will send an invoice for the preorder that you can pay,  or you can pay in person by cash, check or card.

Garden Orb Web Weaver

This is one of my favorite spiders. Many times it is smaller. Either way it has yellow patches on its belly and back. And its web always has the distinctive white zigzag pattern right now the middle. This day it made its web right across one of our doorways. I took pics before we used the door. The spider had to find another location for the next day.

New Calf (and other cow pics)

Here is Butter several weeks ago definitely ready to have a calf.

And here is the bull calf that she gave birth to late last week. He has figured out how to nurse on his own, and she is doing well tending him.

Here are some other recent cow pics: