Tag Archives: free range

Gaggles of Geese

On Valentine’s Day Eve, we brought 2 gaggles of geese home, from Botan Anderson’s Mystic Prairie flock. We’d been thinking of adding a goose breeding flock to our farm for some time, but it just hadn’t happened yet. The breeds are Pilgrim and Toulouse, and we couldn’t be more excited! For the first week, the geese have been getting adjusted to us & their new home, which is the hoophouse until the pastures are clear of snow. They are gearing up for the spring breeding season now that they’ve settled in. Geese only lay a small number of eggs in the spring, so we were lucky to bring them home right before this began. There is not much information available about raising geese in larger numbers than a couple pairs or so, so we’re learning as we go. Thankfully, observation is a very powerful learning tool. Animals give plenty of clues about their state of being, if you just pay attention.

We’re passionate about raising animals on pasture, giving them a natural and good life outdoors with fresh air, sun and a diverse diet. The most amazing thing about geese is, like rabbits, they can eat and grow almost 100% on grass. We’re care about grass-based meat because it is the most ecologically sound choice for our planet. When animals eat grass, they not only utilize something we cannot eat, they harvest it themselves and enjoy this natural behavior in the process, and while grazing, they help build the soil by preserving and stimulating the turf. If more farms preserved grasslands by raising animals on pasture, we wouldn’t be losing so much topsoil from our fertile farmlands.

A goose will usually lay between 20-50 eggs over the course of 2-3 months. Our plan is to incubate the first eggs, and then let the mothers build up their nests and hopefully hatch out goslings. We are excited to be one of the few local farms raising real pastured goose. Grocery-store goose is usually raised indoors in dark barns, stimulating fast growth, but depriving these intelligent & noble birds of a natural, healthy life.

As we continue on our farming journey here at LTD, we’re realizing that one of our major missions is to “be the change we wish to see in the world.” We do not want animals to be subjected to factory farm conditions ever, anywhere. While we cannot stop it, we can provide an alternative – we can raise animals how they ought to be raised and we can know we are doing our part in fighting the good fight. Our customers truly complete the cycle by purchasing our products. Thank you for your support of our farm!

frosty frost

After quite a brown & dry beginning to winter, the region has been blanketed with snow. In the mornings, we’ve had relatively warm air currents leading to some spectacular hoar frosts. Don’t you just love it? Our animals are all doing fantastic in this new season- rabbits come with their own fur coat, and we are raising our youngsters outdoors so they can grow healthy and sound with lots of hay and room to romp about in the sun and fresh air. We’ll be offering fresh rabbit throughout the winter, email us to reserve yours. Rabbit is an incredibly nutrient dense meat, very healthy and lean- delicious marinated and grilled, or stewed with herbed dumplings on top.

Rabbit is the new local grass fed meat!The ducks are insulated with not only a down jacket, but also a plump layer of fat. Our lady layers are blessing us with eggs MUCH later in the season than ever before….which can only mean they are very content and happy with their new duck barn, deep bedding, hay for snacking, constant fresh water and days spent sitting outside in the sun. We absolutely love our ducks! Look for the Holiday Special going on now until Christmas at several of the Twin City Co-ops. We did have a couple of episodes with a hawk scoping out our ducks, which is very scary for them and for us. The safety of our ladies is extremely important to us! And so- we got the ducks some guardians, a pair of French Toulouse Geese. They are drop dead gorgeous, very calm and are doing a great job patrolling the duck pasture and keeping an eye on the sky.Still scratching your head over gift ideas? Please know we have set up a PayPal account in order to sell our handmade goatmilk soaps online, and shipped directly to your door! These soaps are the most moisturizing EVER, being made up of 50% goatmilk! There are 8 “flavors” to choose from, let us know if you have any questions about ordering. We can customize your mix of flavors and wrap up gift bundles with festive ribbon so they are ready to go. Our soap is sold by the pound, as the bar sizes vary (they have a rustic look from being handcut.)  Thanks so much for your support!

duck egg doughuts & duck egg mayo recipes

Duck Egg Doughnuts- these are the best fried in organic lard and are dangerously delicious! A very special treat.

A duck egg doughnut with it’s “hole” intact!

3 1/2 cups white all purpose flour, 1 cup sugar, 3 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnnamon, 1/4 tsp nutmeg, 2 Tblspn fat, 2 duck eggs, 3/4 cup milk

Heat cooking oil in a small cast iron pan, so it is about half full. heat to 375 degrees- if the oil is not hot enough, the dough will just absorb the fat, not fry properly.

Mix 1 1/2 cups flour with rest of the ingredients, blend 30 seconds on low speed, and then 2 minutes on medium. Scrape the batter off the sides of the bowl into the middle. Stir in remaining flour, mix and turn dough out onto a floured board. Roll to 3/8 inch, cut with a floured doughnut cutter (or cut into shapes, the smaller the quicker they fry.) Slide doughnuts into hot fat, just covering the surface area of the pan. After about 2 minutes, they rise to the surface, now you flip them over. Cook another 2-3 minutes on the other side, then carefully remove them without pricking the surface and drain on a paper towel lined plate. Continue with the remaining doughnuts. Eat as is, or sprinkle with sugar.

Duck Egg Mayonnaise

Aoili is a wonderful thing, delicious on everything from sandwiches to potato salad to roasted pork! We came up with the most delicious and creamy duck egg aoili that can also double as a thick mayonnaise on sandwiches. We can’t officially recommend that you eat this because it uses raw eggs, but we love it and eat it at our own risk! This is the basic mayo recipe, to make an aoili just add about 4 cloves of finely minced garlic at the beginning and use olive oil instead of safflower. This makes about 5 cups, so you can half the recipe for a more manageable portion.

Ingredients:
4 large duck eggs
1 Tablespoon dry mustard
1 Tablespoon sea salt
a dash of cayenne
4 cups oil (we use safflower for a milder flavor)
3/4 cup white vinegar (apple cider is good for a real tang)Combine one cup of oil in food processor along with the eggs (white and yolk), mustard, salt, cayenne. Process until smooth. SLOWLY drizzle in 2 cups of oil, making sure it is completely emulsified as you go. Then slowly drizzle in vinegar, and the remaining 1 cup of oil. At this point all the sloshy sounds in the processor should start to become quiet. You know it is perfectly emulsified when all you hear is the whizz of the motor. Season to taste and store in fridge for about a week.

getting ready!

Mark your calendars for Sept 30th! Starting at 10am, we’re opening the doors to the farm! Bring a picnic blanket & some lunch and enjoy the a beautiful day in the country! This event is from 10am until 1pm. We’ll have some fun activities going on:

  • “Guess the Weight of the Ukranian Winter Squash” contest-win a Goodie Box of LTD Farmstead Foods!
  • “Acrobatic Puppy” performances by Belle
  • A Nature Walk
  • Ducklings to snuggle
  • lots of samples
  • Goats to hang out with
  • Hot beverages and a bonfire to warm up

Come pick up SUPER fresh Duck eggs, handmade goatmilk soaps, as well as delicious, fresh veggies and Andrew’s beautiful stone Mortar & Pestles. We’ll have a limited number of fresh rabbits available – Email to reserve your rabbits.

Andrew’s Mom makes this amazing doll furniture which she’ll have on display for you to check out, makes a GREAT GIFT for that little someone special! Check out her website here: http://arlettarueandco.com/

Our next door neighbors raise alpacas and we’re hoping to have some of their beautiful alpaca yarn, fleeces and roving here as well!

For directions out to the farm, email us:    Farmers (at) ltdfarm.com

Part of what we love about this region is the abundance of other awesome farmers, so we’ll be giving you a list of some great places near us to stop by on your way back home, a Wisconsin Food “Crawl”!  The Stillwater bridge is closed, so we’re directing everyone to come on 94 through Hudson, and drive home on Hwy 8 through Taylor’s Falls. All these great places are located right along Highway 8, heading back to the Cities:

  • Balsam Lake Brick Oven Breads -awesome organic breads!(http://www.balsamlakebreads.com/)
  • Tiny Planet Produce- organically grown pumpkins, winter squash, and more from Ben and Andrea (to be confirmed)
  • Maple Syrup at Glenna Farms (http://www.glennafarms.com/)
  • Apples at Deedon Lake Orchard http://www.deedonlake.com/) 715.986.2757 (to be confirmed)

We can’t wait to show you our farm and see you here!

Sign up for your Thanksgiving Turkey! $3/lb, $20 deposit required.

We had our first slight frost a couple nights ago, and so much of the summer garden is being cleared out now, tilled and cover-cropped to prevent erosion as well as adding organic material next spring. The basil is being dried, cabbages being krauted, peppers being sriracha-ed, eggplants waiting to go into the next CSA shares, and tomatoes being sauced (we have a whole new crop coming along in the frost-free hoophouse!)

As you can see, our fall crops are doing just fine with the cold, in fact, they thrive this time of year. October is the end of our CSA season, and the last boxes will be full of so much goodness…. baby pumpkins & winter squash, arugula, fresh tomatoes, potatoes, parsley, baby leeks, chard, spinach, cabbage, Napa cabbage, red & green meat winter radishes, daikon radish, carrots, scallions, beets/turnips, onions, garlic, & hopefully hoophouse cucumbers and peppers, as well as romanesco (it’s growing so slowly!)