Results for category "farm life"

Summer begins, and Co-op love

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My days are full of animals, just how I dreamed. While cuteness abounds, I cannot lie – it is very overwhelming at times to manage all these little beings and make sure they are safe and sound and happy. I guess if I didn’t take it seriously, I wouldn’t feel so stressed out, but there is so much to constantly keep on the front burner when you are responsible for caring for animals. So I’ve been trying to figure out how I can simplify some elements of my farming life.

This spring I went to a meeting for a local Farmer’s Co-operative in Amery Wisconsin, thought about joining, but like many farmers, I have a bit of a stubborn and independent streak, and I just want to do it all. I want to be ABLE to do it all! But then after much thought and consideration and grappling with reality, I decided to join in because A) I love co-ops and have been involved with them for most of my life and B) I actually CANNOT do it all! Hungry Turtle Farmer’s Co-op provides delivery services for many of the small scale farmers out this way, they have been primarily dealing with veggies and fruits. I am elated to be working with them to offer my pastured duck eggs to more restaurants, and they are now delivering my eggs to all the Twin Cities Co-ops and Fresh & Natural Foods locations I was delivering to. This means I have one more day on the farm with my animals, instead of driving all over in a panic, just wanting to get back home because I would be worried about my babies the whole time I was gone. Pheww! Thank you HTFC, I am so grateful to have been brought into the fold and am excited about what the future holds for the small scale and sustainable farmers in this region of Western Wisconsin!

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This is my little sister Melanie holding one of the male Muscovy Ducks I raised as an experiment. They are pretty bizarre birds and were a bit too feisty (with each other) for my liking.

 

blow-drying baby geese

Boy oh boy, it’s been quite the time out here. The lady ducks are laying like bonkers and I had all my spring baby birds arrive within two weeks of each other. Broiler Chicks, Turkeys, Ducklings and Goslings! I have had my hands full, to say the least. Meanwhile, you can find my Duck Eggs on special right now at several of the Co-ops in the Twin Cities area, including The Wedge, Mississippi Market’s 3 locations, River Market in Stillwater, and Linden Hills Co-op. 13047900_10153619113551448_6917617099106820175_oWhen the duck ladies lay eggs like crazy, I lower the price as a thank you and to share the richness of the bounty, so go buy em up! Duck Eggs are a magnificent pairing with many of the spring treats arriving in fields and forests- like stinging nettles, green garlic, asparagus, ramps, and wild mushrooms.13086818_10153626683126448_2741124613188181096_o

Never a dull day around here, this morning I was blow-drying my goslings. I let them out this morning even though rain was in the forecast, because they want to be out grazing and I figured they could handle a bit of rain even though they are still down-covered and don’t have their adult (waterproof) feathers in. The broilers and turkeys they share a brooder room with also rambunctiously ran out as soon as I opened up the door. I did my other chores and collected eggs, then it began sprinkling. As I walked to the house, arms laden with heavy buckets of duck eggs, I saw that the broilers were wisely heading back to the brooder, but the goslings and little turkeys were grazing voraciously down the path. Geese, even baby geese, just attack grass, it is quite the sight to see!

I came back outside when I could hear the rain had picked up twenty minutes later. And I am sure glad I did. The goslings were over by the brooder door, but instead of going IN, they were standing out there, in the rain, looking up, soaking wet and making the most pathetic calls. Geese are in my experience very smart, so why didn’t they go back in then? The broilers all had, and most of the turkeys too. So in the pouring freezing rain, I used my arms to guide them in, all 55 of them. They were chilled and wet and a few were almost comatose and barely able to walk. This was not good, hypothermia was a real and sudden threat, so I grabbed the hair dryer and a wool blanket and began to focus the hot air on the most stiff and smallest goslings. If I had been thinking ahead, I would have actually gotten a bucket of almost hot water to submerge their bodies in, this warms up the core of a little animal much more quickly. Of course then they would have been extremely soaking wet, and I didn’t want to stop the process I had begun. The ones who were less wet I grouped in a corner so they could warm each other with their thermal mass, and along with the dry broiler chicks (who make a lot of body heat!) they all rebounded quickly. There were two goslings who were in really bad shape, and I wrapped them in the blanket and kept moving their legs and rubbing under their tummies to encourage circulation as I blow dried them. An hour later, those two were calling to me, back to normal. The other goslings had been enjoying chewing on my boots and leggings as I had sat coddling the two tenderest ones the whole time!

I share stories and pictures from my farming life to show my wholehearted love and dedication to my animals. They are my life! I hope my plan works and I can be one of your farmers, whether it is you purchasing my Duck Eggs at your local co-op, or signing up for some of my Meat CSA shares ( I have Pastured Broiler, Turkey and Goose shares available still.) Just let me know if you’d like the reservation form, shoot me an email farmerkhaiti (at) gmail.com     THANK YOU!!!!!!!!!!!!!!!12931134_10153594946816448_5251871588328481168_n 12496165_10153555311566448_1880718720836337452_o12961367_10153604005811448_7237508116951345717_o

The following photo was taken at Mississippi Market, I cannot guarantee this is the price at any other co-op!12998375_10153623328516448_7123741808120456452_o

Stillwater CSA Fair & Duck Eggs are back!

Happy early Spring to all! Glorious weather has caused the ducks to announce it officially, they are laying eggs like crazy. I’m getting eggs to the co-ops one by one, right now you’ll find them at Eastside, Seward, Wedge, River Market, Mississippi Market and Lakewinds Richfield. YAY to the return of Duck Eggs! The ladies are enjoying this spring thaw very, very much. There is nothing a duck loves to do more than “schnibble” in the mud, my goodness!

Hey, and I’ll be in Stillwater this Saturday March 12th at the River Market Community Co-op’s CSA Fair from 1-4. Click here for the details, it’s gonna be so fun, as it is being held at the Maple Island Brewing location just a couple doors from the Co-op. Come meet and mingle with your local farmers and investigate if a CSA is a good fit for you, and just so you know- there are all kinds of CSA options now. I offer Pastured Poultry Shares, you’ll find an abundance of fresh vegetable shares, fruit shares, goatmilk soap shares, cheese shares, meat shares, flower shares and who knows what else you’ll find. There are so many enthusiastic and innovative farmers these days, it only makes sense to join in the excitement and get some of your food directly from farmers. We need your support to continue farming, and you know what? That food you get direct from the farmer tastes EVEN BETTER!!!12768322_10153493027221448_3215990080722172666_o 12771487_10153498200716448_3818020621917120688_o 12792267_10153499883536448_8373211548072486015_o 12794965_10153493027151448_6742669214104415332_o

Farmstead Kitchen- Baked Beef Curry

While the name of this recipe is not too enticing, I can assure you the end results will blow your mind! IMG_20160205_172256
SO much flavor, so tender, and really a perfect way to cook leaner meat with delicious results. This recipe came from my neighbor Lisa, who makes it with venison. Since highland beef is so similar to venison in flavor, and also lean and more mature than regular corn/soy-fattened beef, I had a feeling that this recipe would be a perfect match for my beef. She served a big salad, hot rice and a big pot of yellow split pea daahl with the venison curry….one of the best meals I’ve ever had, seriously a restaurant quality meal. Thank You So Much Lisa for sharing the recipe so I could recreate it with my Highland beef. The original recipe is from Madhur Jaffrey. I made a few adaptations like using beef stock instead of yogurt, adding garlic and black pepper. I served this with a daikon radish/kimchi salad, Red lentil daahl, roasted sweet potatoes/leeks, and clove spiced basmati rice.12697020_10153448380701448_5636793758334377371_o

Baked Beef Curry
“Beef is eaten by Muslims throughout lndia, Pakistan, and
Bangladesh and is often referred to as bara gosht, or “big meat.”
It is sometimes “baked” using an ancient top-of-the-stove
method known as dum. A tightly closed pot with the meat inside
(or it could be rice and meat) is placed over low embers and
more charcoal is placed on top of the flat lid. With heat coming
from the top and the bottom, a slow baking ensues. When the
pot is opened, the aromas permeate the room to great cries of
appreciation. I find that an oven can, very conveniently, do a
dum with similar results. Serves 4-6″
2 pounds stewing beef, cut into I inch pieces (I have used sliced up round steak as well as with diced chuck roast)
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6 tablespoons olive or canola oil
6 cardamom pods
Two 2-inch cinnamon sticks

1 teaspoon whole cumin seeds
2 cups (8 ounces) chopped onions
l cup yogurt  (I used beef stock instead)

2 tablespoons ground coriander
2 teaspoons finely grated peeled fresh ginger or l teaspoon powdered ginger
l teaspoon cayenne pepper (I used 2 chopped fresh chiles)

4-6 cloves of fresh chopped garlic

1 teaspoons salt, to taste
Preheat oven to 350’F.
Pour the oil into a large, wide, ovenproof pan and set over medium-high
heat. When hot, put in the cardamom and cinnamon. Stir once, and put in
only as much of the meat as will brown easily. Brown on all sides and remove
to a bowl with a slotted spoon. Brown the remaining meat this way. Add the
cumin seeds and coriander and onions to the oil in the pan and fry until the onion pieces
have just begun to turn brown. Add chopped fresh garlic. Turn off the heat.
Return the meat and all accumulated juices to the pan as well as all the
remaining ingredients. Stir to mix, and bring to a simmer. Cover, first with
foil, crimping the edges down tightly, and then with the lid, and place in the oven. Bake for
one and half hours or until the meat is tender. Enjoy!

 

 

Pastured Meat CSA Shares!!!

PLEASE CONTACT ME ABOUT AVAILABILITY PRIOR TO SIGNING UP AS OF JUNE 2016

LTD Farm 2016 Pastured Meat CSA Offerings!

Thank you for your interest in my delicious and sustainably-raised Pastured Meats! It is my pleasure and honor to grow amazing food for you and yours, with love and compassion in my heart each day as I tend to these wonderful animals. I’ve made a few changes this year, asking for a bit more up-front to help fund my farm when I need the cash flow. Spring is when the majority of the expenses come for me, so your payments are essential for me to offer these products.

Take a look at what I will be raising and the various times of the season they are available, and let me know if you have any questions. Also, if you have financial hardships that prevent you from thinking about signing up, please let me know. I am a real person who understands times can get tight, boy howdy, do I! Thank you so very much for allowing me to be your farmer!

-Khaiti, farmer and owner of LTD Farm

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ANY questions, please email me @ farmerkhaiti (at) gmail.com

 

100% Organically-fed Pastured TurkeysP1050273

Thanksgiving Birds and Summer Turkeys

Do you think of turkey meat as boring, dry and bland? Well, then you simply MUST try one of my beautiful birds! My turkeys are ridiculously delicious because they all live the good life here on my farm. My turkeys are raised on pasture, where they get exercise, sun and plenty of succulent forage. They love to eat their greens and explore far and wide around the farm.

Returning again are Summer Turkeys, available fresh on the farm on 8/20 for grilling on the BBQ or cooking up an early “Thanksgiving” -why not!? It is the most delicious meal of the year! They are $4.50/lb and require a $50 deposit, which is deducted from the total price of your bird. I have a fun Farm Day planned on August 20th, so plan to bring a picnic and enjoy a day in the country on my farm!

Please note, for Thanksgiving birds, because the weather is so variable in late November it can make harvesting days difficult for me, so if you want a fresh-NEVER-frozen turkey for your Holiday meal, I will offer a limited number the Sunday/Monday before Thanksgiving at $6/lb. Otherwise freshly-frozen Thanksgiving turkeys are $4.50/lb. Turkeys average 16 lbs. Please circle which date options you’d like to come get your beautiful bird(s).

Summer Turkey $4.50/lb ______x $50 deposit each =_______ (pickup date is 8/20)

Thanksgiving Turkey (frozen) $4.50/lb_____x $50 deposit each = ______(pickup10/22 or 11/20)

Thanksgiving Turkey FRESH $6/lb _____x $50 deposit each =_______(pickup is 11/20 or 11/21)

Any special notes:

 

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I am on a mission to bring goose to your dinner table! Goose is one of the most unknown meats for most of us, which is a cryin’ shame, it has a texture and taste like rich beefy poultry. Absolutely ridiculous! Geese are also known for their amazing and healthy fat, which they put on as they finish on pasture. Golden, glorious goose fat renders as you roast your goose and then you can jar it up for roasting potatoes later. YUMM. Geese are a delight to raise and they are incredible grazers. The only downside is that they take a lot of work to process, so the price reflects that, as well as their certified organic feed. Each goose will be around 10-12lbs dressed, and I will have them available fresh on September 24, and frozen after that. They are $8/lb, with a $50 deposit required to reserve. The balance will be due based on the actual weight. I harvest my geese here on the farm myself, so on-farm pickup is required. As with the Broilers and Turkeys, I will have a fun Farm Day planned when you come out!

100% Organically-fed Pastured Goose ____x $50 deposit each = _________

Circle one please- fresh on 9/24, or frozen on 10/22 or 11/20

 

Name/Address/Contact info:___________________________________________________________

___________________________________________________________

Total Payments enclosed/any notes:_____________________________________________________

If you have any questions, please email me at farmerkhaiti@gmail.com or call 715.417.0070 (email works best though, my phone reception out here in the rolling hills is not so great)

Please mail payment and form to: LTD Farm 454 4 ½ Ave Clayton, WI 54004

Happy New Year!!!

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Happy New Year everyone! So- I just got LTD Farm up and running on INSTAGRAM!!! Click on the icon below to find the farm account- I’ll be sharing pictures there much more frequently now, yay! Isn’t it amazing to see how quickly technology is developing, and for small scale farmers, this one in particular is so fun and gratifying.

Instagram

After one of the warmest starts to winter I’ve ever experienced, the snow season has finally arrived. This is a bit of a relief, as the “Autumnal Mud Season” was lasting a bit too long in my opinion! Now the bedding in the duck barn will stay drier and more comfy for the duckies, and the ladies have clean fresh fluffy snow to run out on during the day. They even take snow-baths like little penguins! I can trek out to the hayfield to visit with the cows in my winter boots and snowpants and stay clean now too. Ruby and Lola are figuring out the best way to tackle the enormous round hay bales is to begin in the center! I know they will end of “wasting” a lot of hay by not surrounding the bales with a hay feeder, but this is actually part of the plan, I want them to help add as much organic matter to the soil up there as possible. Along with their manure, I just bet that the hay yield next summer is going to go up significantly. I can use all the hay I can get for so many things on the farm- the ducks’ bedding, mulching the gardens, feeding the goats and the cows too. Feeding the soil and the microbial life naturally like this is what is so important about natural and regenerative farming. Sure it’d be cheaper and easier to spray on some petroleum based fertilizer, but that is just not good for anything! The last picture is of some young Muscovy ducks that I’m raising as a trial. They are really cute now, but soon their faces will fill up with what are called Caruncles, kind of a bumpy warty mask. Muscovy meat is supposed to be some of the best duck, more dark and lean like goose, which they are actually more related to than to ducks.

Stay tuned for the release of the 2016 calendar and my CSA offerings, I’ll be offering pastured meats and hosting a number of Open Farm days next summer and fall. Have a Happy New Year!