Results for tag "pastured-rabbit"

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!

thanksgiving plans?

How about something different for Thanksgiving? Our pastured rabbits are doing magnificently, and will be raised outside on grass until the snow flies. The next fresh rabbits will be available on Saturday 11/3rd. $20 each, limited availability- email us (farmers (at) to reserve yours.

We’re getting awesome reviews of our rabbit:

The rabbits we picked up are amazing. These may not last as long as I thought, but we’ll see. I braised one in red wine with carrots, leeks, garlic and a strip of bacon to keep it moist. 325 degrees for 2 hours. It was amazing. Thanks again for supplying a truly great product! It really shows when something is raised healthfully and with care.             and then this…..

We grilled one of your rabbits on Sunday. Have to say, it was the best quality rabbit meat we have ever had! Rubbed it down with olive oil, garlic, fresh orange zest, and some fresh thyme, oregano, sage and tarragon from our garden and then smoked it lightly with olive wood. Turned out incredible! Juicy, tender and flavorful. Thank you for the love and care you obviously show your rabbits and all of you animals. The quality of the meat is testament to your efforts.”

We do specialize in raising AMAZING turkeys too! We’re signing up the last of our small group of pastured, beautiful turkeys. They are $3/lb and we require a $20 deposit to hold a bird for you. You’ll come to the farm and pick up your beautiful turkey on the day it was harvested. Once you’ve had a fresh LTD Farm turkey, raised on pasture, with love and respect, fattened on organic grains and humanely harvested on the farm where it is not stressed…..well, you’ll never be able to eat a different kind of turkey. Start a new thanksgiving tradition we welcome you and your family’s involvement with the harvesting days! building a deeper respect for the bird your holiday dinner will center around. Email us to sign up; farmers (at) We harvest our turkeys here on the farm, the weekend before Thanksgiving. They keep perfectly in a cooler with ice until you are ready to roast!

How do you like to prepare your turkey? Ever year we always do the same thing, and that’s because it ALWAYS works: Low and Slow and Long. You will have the most succulent results, never ever  a dried out turkey!  You’ll have an easy time arranging the tender, juicy meat in piles ready to snarf down. It’s essential with this method, to keep the turkey covered. An enamel coated canning pot works great for really big birds! Breast side down, rub with salt and pepper, maybe throw some herbs under the wings and some chopped onions and garlic in the cavity. Throw the neck and giblets in to roast as well. Cover with lid or tightly with tin foil. Put in 350 oven for 1.5 hours then reduce heat to 250 and roast slowly for 3-5 more hours, depending on how large your bird is. Keep covered, when it starts smelling unbearably delicious, pull it out of the oven, check to see that the turkey is done (usually it is falling off the bone tender!), recover and continue on your other meal prep. The turkey will stay hot, covered for at least 2 hours.  Wait until you are ready to serve to take it out!

Gravy- Take about 1 1/2 cups flour,whisk in 2 cups turkey drippings in a saucepan. Heat now on medium heat, whisk constantly as it cooks until it begins to thicken. Add in slowly: 2 cups drippings, whisking constantly. Keep adding turkey drippings until desired texture is achieved. Salt and pepper to taste!

Don’t think you like leftovers? Simply fill freezer bags with the leftover meat and freeze! Wait until january and you’ll have some delicious turkey sandwiches. When you buy a bigger turkey with saving leftovers in mind, you get a better value because there is a higher meat to bone ratio.



so beautiful!

capturing the bounty, putting food in jars

rabbits living the good life

Belle and the first apples

making applesauce, whole apple minus the core, cooked in a bit of water, with honey and cinnamon. DIVINE!

May and Orion

summer turkeys joined by the Thanksgiving turkeys in their brushy pasture

we actually succeeded in growing sweet corn this year!

little Bubsters in the chicken tractor til they grow a bit more

the bigger Bubsters out in their paddock, full of personality

Mabel the beauty, growing up fast!

check this out! it is so AWESOME to have a homebrew supplier as a neighbor! Thanks Windriver Brewing for the Namesake Beer Kit!


storms, rabbits and dinner

Farmers in southern MN got nailed with flash floods and hail in the past few days. Our hearts go out to them. Farming is so dependent on smooth sailing in the weather department, which is completely out of anyone’s hands. Covering your bases by running a diversified farm is one way to spread the risk factor out a little. Still, a tornado could wipe EVERYTHING out in seconds. You can’t live in fear though, we farmers must persevere. There are mouths to feed, but take a moment to realize how hard farming is for the farmers. No farms, no farmers- no food.

fermented pickled radishes

rhubarb juice

We’ve been busy tending our food in the works. The garden is insanely beautiful, lush plant growth coming from well nourished strong roots. We have our animals to thank for completing the cycle! Without the pigs tilling last summer, the goats deep bedding that was composted in the garden over winter, and the ducks laying down a nice layer of fertilizer in the hoophouse, our plants would be starving for nourishment. Some farmers use soil tests, all kinds of amendments- but we just use lots of poop. The rabbit pellets get sprinkled about the cabbages and sweet corn, the ducks’ poop in the hoophouse is growing some massive tomato plants and causing our pepper plants to be loaded with fruit already! Goat poop bedding goes around the eggplants and garden tomatoes to slow-release and function as mulch, keeping the weeds down.

The LTD Farm rabbitry is bustling- we have 5 different litters right now. The 3 youngest groups of kits have just come out of their nests and are growing fast on momma’s rich milk. The 2 older groups of weaned kits are in their rabbit tractors, becoming grass-fed lapin. They are out in the fresh air, the sun and clover. It’s a wonderful way to raise meat rabbits in a happier, healthier way than stuffed into dark small spaces.

Last night we hosted a Dinner on the Farm. It was absolutely incredible. Such great people, such delicious food, such fun. We are very proud of our work here, the radiant health shining from our animals, and the nutritious beautiful food we grow and produce. Last night brought it all together. We’d highly recommend you check out one of the Dinners on the Farm this summer, check out

Andrew's Mom made this lovely display to greet the diners as they came up the path!

checking out the rabbits

we had a momentary downpour, thankfully a tent was in place just in case!

Duck barn update: We’re just about ready to move the ducks over, as soon as we get the water work done. There will be a frost-free hydrant inside the barn, so we will no longer be lugging buckets of water from the bathtub in the winter! Oh how very luxurious! The ducks are all doing very well and totally been digging the daytime rainstorms. Our Kickstarter ducklings are full grown and sassy. They’ll begin laying eggs in August and then well be able to have our delicious eggs available at a couple more co-ops.

Tomorrow we bid Khaiti’s sister Melanie adieu. She was our first “intern” experience, as she is very interested in farming compassionately. Mel did a great job helping out on the farm, and we also had some fun times making cheesecakes, attending farmer gatherings, eating all kinds of delicious meals that we prepared together, weeding and chatting, catching snakes and admiring the biodiversity of the land. Thanks Mel, we love you!