Monthly archives "April 2010"

Laurie Schneider’s project

IMG_2988c1IMG_2898c

So I met Laurie through the River Market, where I work and she shops. She is working on a photography project this season, following 4 farms through their seasons. She’ll be coming out 4 or 5 times to document farm life out here, as I make soap, cheese, collect eggs, milk goats, slop the hogs, and give everybody good loving care. So far from what I have seen of her pictures- taken yesterday- Laurie has a great eye and that amazing touch to capture moments. Super excited to be one of her chosen farms!

Laurie’s Blog

 

IMG_3017c1

the eggs are hatching!

For the past 28 days I have nervously watched and tended to a group of my farm’s own fertile duck eggs and turkey eggs in an incubator in my spare bedroom….and today is their due date. So, I open the incubator up to coo at the eggs and talk to the babies I hoped are in there, growing and getting set to enter the world, and I saw an egg moving! And then saw a little crack in one of the shells….oh my, I think i have babies coming along! Then I heard little peeps! I can’t tell you what a thrill this is. Will report later on how they do!!!

one of the turkey eggs! gorgeous, eh?

one of the turkey eggs! gorgeous, eh?

my heritage khaki campbells...soon to be proud parents!

my heritage khaki campbells...soon to be proud parents!

May 2nd Open House and Soap Class!!!

Sunday, May 2nd – 2 events

I’ll be having a soap class at 1pm. Come learn how I make my soap, get the basic recipe and all kinds of textures/aromas and scents will be talked about. We’ll make a jumbo batch together on my front porch. The price for this class is $10 per participant.

Starting at 3:30pm, everyone is welcome to come out for my Open House. See all the animals and check out the progresses. Get mobbed by baby goats, play with the pigs in the front yard, and hang out with turkeys. The St. Croix River Valley is ripe for fun walks in the woods, so get out there and enjoy yourself, then come see your farmer (me) and her farm.

farm food, oh dear…..

 

feta!! after airdrying for a day or so, into the sea salt brine they go, where this goodness just keeps aging and getting better!

feta!! after airdrying for a day or so, into the sea salt brine they go, where this goodness just keeps aging and getting better!

 

my first feta of 2010, thank you goaties for your amazing milk

my first feta of 2010, thank you goaties for your amazing milk that makes the best farmstead cheese

 

a cassoulet I made with heirloom beans from Encore Farm, and goat liver, amongst other amazing ingredients....baked all night at 200 degrees

a cassoulet I made with heirloom beans from Encore Farm, and goat liver, amongst other amazing ingredients....baked all night at 200 degrees

 

a strange perogie/samosa creation with sourdough from the farm, made into tender dough, stuffed with seared goat meat, carrots, curry, onions, garlic and some kale - frozen from last year's garden

a strange perogie/samosa creation with sourdough from the farm, made into tender dough, stuffed with seared goat meat, carrots, curry, onions, garlic and some kale - frozen from last year's garden

 

One of my heritage ducklings, frozen all winter and then SLOW roasted all night with leeks stuffed inside.

One of my heritage ducklings, SLOW roasted all night with leeks stuffed inside...can you say tender-o-rama?