This Is The Farm Blog

Almost The Dog Days

2008-08-18T01:33:12Z

This is the time of year as farmers that we start worrying about the summer being over. I commented recently that summer is a season enjoyed by everyone except farmers. In the summer, farmers work from dawn to dusk in the fields or with livestock. Then, after dark do more work catching up on paperwork, bills, email, etc....

There's no time to eat. Which is ironic, because summer is the best time to eat right? Well, there's no time. If one is lucky, laundry gets done and the dirt that found its way into the house on shoes, dogs, cats and what not, gets swept up. But that's it. The house is pretty much abandoned in the summer.

August is also the time when a farmer wonders if the rain will ever come, or depending on the year, if the rain will ever stop. We also wonder if the giant zuchinni will ever stop coming. We wonder why the tomatoes haven't arrived, then a week later wonder what we will do with all the tomatoes, and think about how we will ever have time to can them.

On our farm right now we have about 1200 chickens, 75 turkeys and a passel of sheep and lambs. This is prime time for us. We're raising more birds than ever before, more sheep, more potatoes, more everything and we're tired.

We also had this little idea to open a local food's grocery store. Bushel & Peck's has been open a whole month now. Its cool. Its got a cafe. Its been a great project to start.

So right now on the farm we're up to our eyeballs, maybe further??? But its cool - its fun....

July CSA News

2008-07-06T14:27:17Z

Grass Is Greener Gardens CSA News

Down on the farm:

Well, we started off with a bang again this year. Its always something. This year it was rain, rain and more rain. We have been very fortunate to escape major damage. For a few days, areas of the farm were flooded, but overall we have been lucky. Its July now and we are in full swing.

Hens are laying eggs at their peak. They’re also starting to get treats from the garden. They spend their days pecking about the yards, talking a lot and plotting against the fox and raccoons.

Chickens for eating are abundant here right now. Between now and October, we will raise an additional 2000 birds for our CSA, restaurant customers and farmers’ market customers.

Sheep and lambs are roaming the pastures as well. When it gets hot, they get lazy and sleep in the shade of the walnut trees that overhang their pasture.

Our turkeys are by far the most entertaining animal on the farm. They’re about 6 inches tall now. They can fly. That’s different than standard commercial turkeys, which typically are not capable or interested in flying. Once in a while they all let out a gobble-gobble-gobble at once and it sort of sounds like they’re laughing at you. (They seem to do this when they witness a human doing something stupid.)

As for our growing fields, we focus almost exclusively on potatoes, garlic and sunflowers for cutting. We planted potatoes at our open house this year. Yesterday, we harvested the very first early, baby new potatoes. While there are in fact, an enormous number of potato beetles munching away, we still think this will be our best potato season ever. Maybe it’s the magic of having kids aged from 3 to 10 planting the seed potatoes? Maybe the rain? Who knows but we’ll take it. Garlic is harvested in just a few weeks.

Interesting Extras:

Here is a list of things we do not include in CSA shares: Whole Hams, Smoked Pork Hocks, Beef Liver, Fresh Lamb Dog Bones, Beef Soup Bones. Whole Hams are about 7 lbs and are 4.75 per lb. Everything else above is $2.00 per lb.

Chicken Notes:

We are raising chickens from 3 to 5 lbs. Our average size is 3.25 lbs. We will have some large roasters (about 5 lbs) coming in July. These are perfect for Sunday Supper. Use the leftovers for stock. In the September share we will be including chickens that are a heritage breed. We raise this type of chicken, called a Rhode Island Red, only twice yearly. They grow a bit slower than our standard chicken, and have a thinner breast and are a bit darker in color.

Turkeys

Heritage Turkeys will be available in November. We raise two heritage breeds; Bourbon Red and Standard Bronze. These turkeys are entirely different than a Butterball. Much longer in appearance they have a more natural breast size, a darker overall color and a skin that cooks more rapidly. They have a smooth, subtle, delicious flavor. Turkeys are $4.50 per lb and dress out between 8 and 20 lbs. I imagine this is the kind of turkey the pilgrims had at their table. In order to get a turkey, you have to make a reservation. If you would like to reserve a turkey, please let us know.

My garden and Troy Community Garden CSA:

In past years I have grown as much as time and space would allow. This year, I contained my garden in a 40 by 40 foot plot. Smaller is better. I can take care of 40 by 40 feet and get good results. We also joined a produce CSA. Because we already make deliveries to Troy Community Farm in Madison, we selected their CSA. I should have done this a long time ago. Every week I get a bag (or two!) of fresh, local, certified organic produce. I am so excited to get it each week and tear through it. Like a kid in a candy store! Which leads me to an interview with a Grass Is Greener Gardens member, Cheers, Jackie, Grass Is Greener

Harry Rhodes Talks About Growing Home

Harry Rhodes, a new member of Grass is Greener Gardens, is Executive Director of Growing Home a non-profit organization which provides job training and creates employment opportunities for homeless and low-income people in Chicago within the context of an organic agriculture business. Growing Home operates two urban farms on the south side of Chicago, and a 10-acre certified organic farm in Marseilles, IL. Here, Harry speaks about Growing Home and his family’s reasons for selecting a meat CSA.

How do program participants find out about Growing Home?

We recruit people who have been homeless or incarcerated via social service agencies that we partner with. We also receive many phone calls and requests to join our program from people who have heard of us through the internet or word of mouth. Each year we have a long waiting list of people who want to join our program.

How long do participants typically take part in your program? Are there time limitations? Do they leave once they achieve certain goals or develop particular skills?

People can participate from the beginning of April through the end of October. Our goal during that time is to give people a true job experience and teach them new skills so that they can find full-time employment. Some people leave the program before the end because they find employment. Since we began this past April four people have found outside employment.

Growing Home also offers a CSA in Chicago. How many members does Growing Home have?

Growing Home has 100 CSA members in Chicago and Evanston. We also have members who pick up at our Les Brown Memorial Farm in Marseilles.

What drew you to Growing Home?

When I moved with my family to the Chicago area in 2001 I was looking for work in the not-for-profit world. I was introduced to Les Brown, who was the founder of Growing Home, and thought the idea of urban organic agriculture and job training for homeless people sounded like a real challenge, and a good opportunity. I have been working there ever since, and enjoying seeing the development of the organization and the change it has had on program participants.

Why did you join Grass Is Greener Gardens?

We get great organic vegetables from our home garden and from Growing Home, but were looking for a good source for meat. Our son told us about Grass is Greener Gardens, so we visited the farm in the spring. We loved our visit there, and were excited to hear that they offer a meat CSA. We are very pleased that we joined. The meat is all excellent.

How has Growing Home and Grass Is Greener Gardens affected the way you eat or cook?

We eat much more fresh food than we used to, and try to avoid processed foods. We try to eat only organic and locally grown and raised foods. I have also been influenced by Michael Pollen’s books.

Visit Growing Home Here

Featured Meat: Summer is about...Brats

Summer is for grilling isn’t it? Brats, or bratwurst…a German style sausage- pork or beef. It’s all delicious. But, what’s the brat really?

The oldest known recipe for Bratwurst was discovered last year, according to Reuters. The recipe, inscribed with pen and ink on parchment, dates to 1432 when strict laws were already in place to insure that bratwurst makers used only fresh and pure meat. Should you happen to visit the town of Erfurt in Thuriniga, Germany you can view the recipe at the Bratwurst Museum (http://www.bratwurstmuseum.net/).

Directly translated, bratwurst means “finely chopped meat sausage”, a little repetitive, right? But traditionally, made of pork and beef, bratwurst is seasoned with spices including ginger, nutmeg, coriander and caraway. However, regional variances and traditions result in distinct brats. For example, Thuringer Rostbratwurst, what we normally associate as a brat, is eaten with hot or sweet mustard and ketchup on a bread roll. While Bratwurst from Nuremburg are much thinner, typically served three on a bun, are soaked in milk and roasted. This style gets its special flavor from marjoram.

In the United States, bratwurst is ubiquitous in areas where German emigrants settled. Brats are typically served on a hot dog bun or hard roll with ketchup, onions, sauerkraut, relish, cheese and mayonnaise. Sheboygan, Wisconsin claims the title of “Bratwurst Capital of America,” celebrating the brat annually during the first Thursday through Saturday of August.

Generally sold fresh, brats are best grilled or sautéed. Look for lamb, pork and beef brats in your next share. And eat summer!

Grilled Bratwurst, Scallions and Tomatoes
Take advantage of July’s harvest and serve with grilled corn and skewers of grilled okra.

1/4-cup beer
3 tablespoons coarse-grained Dijon mustard
1-tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme
8 scallions
4 medium sized tomatoes
4 bratwurst
2 hard rolls

Prepare barbecue (medium heat). Whisk beer, mustard, oil and thyme in small bowl to blend. Brush scallions with this mustard dressing.
Grill scallions, tomatoes and bratwurst until golden brown. About 20 minutes for the bratwurst. Brush bread with mustard dressing and grill until lightly browned, about 1 minute per side.
Place toasted bread on plates, top with bratwurst cut in half lengthwise. Arrange two scallions and one tomato over the bratwurst. Serve additional mustard on the side. Serves 2.

Our Writer:

Grass Is Greener Gardens member Gentle Wagner wrote our July 2008 newsletter. A recent transplant to Chicago from San Francisco, the fruit and veggie CSAs are common on the west coast, but Gentle was especially excited by a meat CSA. Quite simply, Gentle loves meat and in the Midwest why wouldn't you get it from a local farmer? Gentle is a Curatorial Consultant for museums and private collectors. She spends her spare time reading about food, cooking and eating.

In August, Gentle will return to San Francisco but will continue to write our newsletter for the season. Thanks Gentle!

Too Much Rain?

2008-07-02T00:32:04Z

A lot of people have been asking how we've been impacted by the rain. Well, the driveway is washed out, the store is opening later than expected but the worst problem is best described by this:

Rich, "Get some Off while you're out."

Jackie,"Ok" (forgets to get Off)

Rich, three days later, "I got the Deep Woods stuff - it burns a lot when it goes on, but you'll get used to it."

CSA New - June

2008-06-07T01:51:30Z

News for our CSA members

Friend of the Pig: Jim Dahl
Spafford Valley Farm

Jim Dahl and his family join Grass Is Greener Gardens in its 2008 spring and summer season, offering pork to CSA members for the first time. It all started when the Dahl girls were in the FFA (previously the Future Farmers of America) raising sheep. The Dahl's soon bought some feeder pigs for breeding. Today, Spafford Valley Farm breeds Landrace, Duroc, and crossbred pigs. In the near future, the farm will raise Berkshire hogs.

The Landrace, considered the "butcher's pig" for its high quality fresh pork, was a popular pig in Europe, designed for Denmark's export trade in Wiltshire bacon to England. The Duroc breed originated in the United States. Red in color, the Duroc is reputed to have been named after a thoroughbred stallion. The Berkshire hog is a rare breed from England known for its flavorful and high quality hams and bacon. For many years, Royal Family kept a herd on hand at Windsor Castle. More recently, farmers have used Berkshire pigs against beetles, in place of pesticides.

At Spafford Valley Farm, a litter typically contains 10 piglets each year. Soon, the two most recent litters will start eating grass. For now, the hogs eat a corn and oat diet to keep them lean. When the pigs are 7 months old, weighing around 270-300 lbs, they are butchered. Spafford Valley Farm produces bacon, hams, smoked meats, sausages, brats, tenderloins, chops and roasts.

Featured Meat: Lamb Chops

A cut of meat cut perpendicularly to the spine, a chop usually contains a rib or part of a vertebra. It is served as an individual portion. Lamb chops are classified as shoulder, blade, rib, loin or kidney, and leg or sirloin chops. The rib chops are narrower, fattier, and tastier, while the loin chops are broader and leaner. Lamb chops are best cooked with dry heat, grilled or pan-broiled.

Recipe: Lamb Chops with Wild Herbs

1 1/2 tablespoons fennel seed
1 1/2 tablespoons fresh thyme
2 teaspoons lavender
1 orange, juiced
1 tablespoon coarse sea salt
6 tablespoons extra-virgin olive oil
4 (3/4-inch-thick) shoulder-blade lamb chops

Grind herbs and 1 tablespoon coarse salt with a mortar and pestle. Transfer to a bowl and add the juice of one orange and the olive oil, whisking until emulsified. Pat lamb dry and season with herb salt. Marinate one hour in the refrigerator, or overnight. Remove from the refrigerator and allow to come to room temperature, about twenty minutes.
Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 4 minutes on each side for medium-rare. Alternatively, grill lamb over hardwood charcoal. Serves 4.

Meet Your Fellow Member: Jeannie Reardon

Jeannie Reardon and her partner, Julia, are entering their second year as CSA members. Jeannie studied theology and is training to be a chaplain; the couple lives in Hyde Park and is starting a family, which is due in January.
As a couple, they are trying to leave a smaller carbon footprint and lead as sustainable a life as possible in urban Chicago. Responsible stewards all the way around in their lives, Jeannie grew up amongst farmers in Southern Illinois.
When Jeannie and Julia decided to move away from commercially produced beef, they began researching sustainable meat eating. Jeannie made calls to meat CSA’s in Chicago to learn about the farmers, products and practices. In addition to an engaging conversation with Jackie in which Jackie’s enthusiasm for the product was clear, Jeannie was especially excited by the idea of lamb. Their share met all of their needs and tasted great.

You may meet Jeannie at your next pick-up in Lakeview or Hyde Park. Or you can find her at The Southport Green Market, in the Blaine School Parking Lot at Southport and Grace, from June through October. She looks forward to meeting all those folks enjoying Grass Is Greener Gardens.

Grass Is Greener Gardens News

2008 brings a lot of exciting changes to our farm operation. In addition to running our farm, we're opening a new local market in Beloit, Wisconsin. Bushel & Peck's Local Market, slated to open in mid June will offer local food and specialty products.

The Farm

In 2008 our farm will operate in a completely different way than prior years. We're very excited about the changes.
First of all, our CSA has grown to over 60 members. In addition to our own CSA, we offer our eggs to 35 customers through a Madison CSA (Troy Community Farm.) We also sell lamb and chicken to L'Etoile in Madison. It is our hope that our CSA will grow to 100 members, but beyond 100, we feel it would be too large. We've added locations this year in Monroe (our hometown) and Madison and we're working to add a location to Oak Park. The Lakeview location now has two dates. The farm is very focused and virtually all of our products are sold exclusively to CSA members and L'Etoile. This is very important to us because it provides us with predictable sales of our farm products, something most small farmers don't have. Having a growing CSA is not only a privilege, but a pleasure as we get to meet all of our customers and make a real connection.
In prior years, we've grown a wide variety of field crops but this year we're focused in the field growing 2 acres of potatoes, an acre of pumpkins and squash and a half-acre of sunflowers for cutting.

The Store

About two years ago, we starting talking with the city of Beloit about developing a local market in a vacant building that is owned by the city. In December of 2007, we entered into an agreement with the City of Beloit. Bushel and Peck's Local Market is a 6000 square foot retail space, complete with a kitchen and cafe. The focus is local and organic foods. Our goal is to serve the market of Beloit and the surrounding communities with the best "common sense" food. The space will also offer us a place to pack CSA orders. Today, we do this from an 8 by 40 foot "clean room" on our farm. We're out of space, so this is very exciting. Eventually we would like to offer custom orders from the store to Chicago.

In summary, many thanks to all of our members for supporting our farm and our partner farms. I know some days I wonder why we're doing this, and every time I do a CSA drop off and get to meet members I realize how cool my job is. Cheers for now!

Jackie, Grass Is Greener Gardens

Our Writer:

Grass Is Greener Gardens member Gentle Wagner wrote our June 2008 newsletter. A recent transplant to Chicago from San Francisco, the fruit and veggie CSAs are common on the west coast, but Gentle was especially excited by a meat CSA. Quite simply, Gentle loves meat and in the Midwest why wouldn't you get it from a local farmer? Gentle is a Curatorial Consultant for museums and private collectors. She spends her spare time reading about food, cooking and eating.

Alas - Spring

2008-05-07T01:03:17Z

FINALLY!

The Morels arrived. One day after the open house. It is spring!

Real Cage Free Chickens

2008-04-19T23:32:15Z

Here's a few images of our chickens, their eggs, spring - etc.....

See the eggs?

Here they are..

Spring Pasture

Beloit College Blog

2008-04-12T12:32:42Z

Here is an interesting blog from two Beloit College students

innocence lost?

2008-03-24T01:42:11Z

i have added a link on our homepage which will send you to our blog from when blogging wasn't even cool..

The old journal

The Store Before

2008-03-23T23:28:55Z

I am unable to resist posting pictures of the 'before' of the store. Here are some photos of the store...this just after being cleaned. We are looking forward to the 'after' photos.

The basement

One of the grand entrys

Walls

Floor hazzard

Prior Uses?

Spring On The Farm

2008-03-16T00:26:51Z

On to a much lighter subject...here's the babes....

Bet The Farm

2008-03-05T00:59:33Z

Exciting News From Grass Is Greener Gardens

Click Here To Read The News

In 2006, we began casually discussing the idea of a grocery store in downtown Beloit.

Since we started farming, we realized one of the greatest challenges of a small farmer is connecting the product with the customer. Small farmers are often asked to be everywhere and do everything, and the demand for their products often exceeds their ability to supply. To farm and sell products at farmers markets, through CSAs, to restaurants and stores is asking a lot of what is usually a one or two person operation. It forces farmers to lose focus and prevents their ability to expand and grow as they run from place to place selling their wares. We have personally experienced this.

In 2007 we partnered with a few select farmers and producers to experiment with a more cooperative sales approach. In addition to our own chicken, lamb, eggs, turkey and potatoes and garlic, we took cheese, yogurt, honey and beef to the Chicago farmers market and delivered it through our CSA. Farmers and producers got to ‘stay back at the ranch’ and make their products, while we focused more on selling and delivering the products. The response was overwhelming at markets and through the CSA. We currently have a waiting list. Customers are asking for more products, more diversity, more local food.

Roll forward to late 2007.

The City of Beloit issued an RFP seeking proposals from interested parties to develop a large downtown building. What they looked for was a store that would be an anchor and support community growth and sustainability. We submitted a proposal for a grocery store with a very strong emphasis on local foods, and after presenting this and working with the city for several months, we have entered into an agreement to open and operate a full service specialty grocery store at 328 State Street in downtown Beloit.

Why Beloit you ask? There are so many reasons. Beloit has, what we believe to be the best kept secret in the world of Farmers’ Markets. Residents from Beloit and the surrounding communities come out faithfully each Saturday in the summer, and 70 some vendors usually sell out. Beloit is welcoming. Not too big, not to small and a very practical friendly group of consumers live in Beloit. It is truly one of those ‘best kept secret’ places.

From a business perspective, Beloit is situated squarely between our farm and our customer base in Chicago. Not only can we sell directly from our retail location, but we can distribute food to our customers in Chicago from Beloit. And, we can deliver more and diverse offerings of local foods because the facilities available to us will be bigger and better.

So what does this really mean?

The Grocery Store (name to be determined) will open in May of 2008. The focus of the store will be local and regional food, prepared foods made from the same, beer and wine, and we hope, a real butcher shop with really fresh LOCAL meat.

The most important principle to which we will adhere is to know the source of the product. No mystery food. No high fructose corn syrup. No factory farmed meats. Food decisions are much more easily made when you know where it comes from!

This is not a health food store. It’s a store filled with products you can trust.

As for the future of our farm, we had already planned to run it in a highly focused manner. Over the past few years we have experimented with many products and offered a wild diversity. The focus of our farm going forward will be Chicken, Eggs, Turkey, Lamb and Potatoes. We will also grow our usual offering of organic seedlings to include basil and heirloom tomatoes. Grass Is Greener Gardens lives on with hyper focus.

And about the CSA…it is our hope and expectation that the direct to consumer sales plan will grow. We hope to offer even more to our existing CSA customer base. We plan to add a fully customized ordering program so that customers can select exacting what they want. The CSA will always be less expensive to our customers than custom ordering, because it is very predictable for us and our partner farms. Custom ordering may be an option for some customers, so stay tuned on that front. For spring and summer, we will expand the CSA somewhat to offer a few more products and custom ordering will be available in the fall.

More to come on all of this. Stay tuned as our plans progress. Stick with us, we’ve bet the farm that you’ll be there whether in person or in your neighbor’s garage for a CSA pick up.

On a more practical note, we're looking a store name. Its a contest, big prize....let us know if you have ideas.

On a CSA note, we have entered into an agreement with a local farmer to provide pork. Bacon is coming.......we're excited about this. We love the farmer - he's a fun and reliable guy that shares our idealistic views about food. Stay tuned on that too!

February CSA

2008-02-02T00:14:48Z

February 2008 CSA News

~ In The Box ~

The share this month is filled with plenty of good eats. Chicken, of course, and lamb kabob and stew meat. All shares will include steaks such as t-bones, rib eyes and porterhouse. Yum! I posted very simple recipes on the Yahoo news group. If you need a link to join, just let me know. Next month is lamb chop month again.

A member reminded me that in the summer, I offered a lamb roast swap. If you find you are stockpiling lamb and chicken, and want to try a lamb roast, you can swap a month’s lamb/chicken for this luxury item. We have lamb shoulder roasts that are boneless and tied, or you can get a leg of lamb. We can help you cook it if you’re not sure how. If you are interested in the lux swap, email us because we have a limited quantity of these fancy schmancy roasts.

~ Preview Of The Next Enrollment ~

While we haven’t finalized details for the Spring and Summer CSA, there are a few changes we know we’ll make based on customer feedback. First, we’re planning to pre define a six month share. You won’t know exactly what you’re getting because we often have to deal with supply and demand, but you’ll have a general idea. It will also allow us to better distribute your share dollars and include some prime cuts. A sample six month share will be posted soon. We will likely offer two poultry only shares, small and large. We may add cheese as an option. We’re working with a pork provider (another neighboring farm) so that we can offer everyone’s favorite – BACON! And of course other cuts of pork. Please send us your ideas if you have them.

~ Down on the farm ~

At Grass Is Greener Gardens, we’re struggling through snow, sleet, rain, melting temps and everything else that can happen in the winter. Seems like this is the most dramatic winter I recall in years.

Two months ago, we started 200 baby hens and they’re doing great. They’ll be laying eggs in April. Our sheep have grown to mammoth sizes and are showing signs that baby lambs will be coming any day now. I started herbs in the basement about three weeks ago and they’ve germinated. It won’t be long before the basement is filled with tomato, pepper and basil plants, as we sell seedlings in the spring. The old hoop house collapsed and we’ll be erecting another in late March or early April. We’ve pre ordered our seed potato and mapped out the next 5000 chickens and 200 turkeys on the calendar. We’re ready, just waiting for the weather to break.

Wishing you all well and hoping we make it through this long crazy winter without incident!

A Cold Cruel Winter

2008-01-25T00:11:10Z

Someone asked today, “What’s it like up there in the winter? Quiet?”

This winter has been a bit on the bizarre side. We’ve gotten so much snow that the county ran out of salt for the roads in December. We had a weekend recently when nearly all the snow melted, and nearly caused a mudslide. Now, we’re experiencing sub zero temperatures.

The animals don’t seem disturbed much by this. The sheep have a barn, but they still like to sleep outside. Today when I looked out at them, they looked like they may have been frozen right to the ground. They like it cold.

The hens don’t seem to mind much either, though they don’t leave their shelter much when its below about 20 degrees. For some reason, our hens have decided to lay record numbers of eggs. Usually, in the winter, they slow down to about half of normal production. Not our crazy girls, they’ve doubled up. They look warm, they act warm.

The outside cats have been inside since about December 1st. Once in a while they will run out the door and then run back within five minutes. They’re bored. They follow Rich around the house and meow. They stay warm lounging in the living room, which is very sunny during the day.

Rufus, the farm dog, wants desperately to be outside. He can handle about 15 degrees and above. Lower than that and he stops to check out his tender paws. Holds one up in the air to tell you its cold, but refuses to come in until you force him. Rufus doesn’t seem to have a whole lot of common sense about winter.

Winter on the farm is no less work than summer. It’s a little less frantic because you simply cannot move at the same pace with a spacesuit on. You sort of mope up and down the hills, hoping not to freeze on the way. But really, the work is the same, the animals need to be fed and watered. The machines stop working when it gets real cold, so you have to fix them. Everything seems to take about five times as long when it is this cold.

The other night the moon was full and very bright white. It had a haze about it that made it look like it was frozen solid in the sky. It just stood still in the sky, looking very, very cold. The snow, frozen in jumbo batches on tree branches, falls en masse and makes big crashing sounds. Once in a while, the snow plow passes by making a big noisy sound. Its throwing sand this January instead of salt. Nearing the end of January and we’re really looking forward to March.

Weather Conditions -

2008-01-24T14:27:51Z

It is 8:15am....time to feed the chickens. Actually its a little late but we're waiting for the weather to improve as the sun comes up over the trees. The current weather report is -13 degrees, windchill of -29 degrees and a projected high of 2 degrees.

Small Town Serendipity

2008-01-11T01:12:54Z

Just when small town living ceases to amaze me, it amazes me again.

Rich asks me the other night, “Guess what I have?”

Not used to playing the guessing game, I respond, “dunno, what?”

“Jeep Key” – what? Where’d you find it? I ask. We lost our spare car key about a month ago. Rich won’t admit this part but he was sure I was the one that lost the key. Sadly, they are 98 dollars to replace. Rich won’t admit this either, but 98 dollars for a key is ridiculous in this household. So I ask him where he found it and he tells me he went to the Pick N Save counter and said, “Hi, anyone find a single Jeep key?” (four weeks after it went missing.) And guess what? The gal hands him the key to our car. I ask Rich what makes him ask four weeks later and he admits he’s been asking around town for four weeks. Bizarre – only in a small town.

Then today the phone rings and it’s the mail carrier. He introduces himself and tells me his car is broken down in our driveway. (Which is pretty long so I wouldn’t know if it was there for a month.) Could he leave it there for a few hours? It just needs a starter. Oh, also, could I use your garage to replace the starter? It’ll only take an hour……..

Hmmm, I say, I don’t control that part of the farm. So Rich calls the guy back and says, sure come on over and fix your car in the shed. Use my tools. No need to run home and get a jack, have at it….I am a little surprised, it feels a little west side/south side to me but Rich tells me its actually country behavior. No way in hell would any of this had happened in the city. In fact, readers from the city can imagine their own version of the way this story would have played out…….