January 2011

It feels like Spring today (I started this entry a couple days ago) but I've looked at the forecast and winter is headed our way again (it's here) - hopefully, there will be some moisture in this front.

January was a full month but the super most exciting event was becoming DEBT-FREE (except for the house). Four years ago, Kurt and I took a Dave Ramsey Financial Peace University class at church and shortly after that, we made the decision to not borrow money and pay off the debt we had incurred - mostly loans on machinery and repairs. During the last four years, we made changes in our thinking and our focus. On Friday, we called into the Dave Ramsey Show to celebrate. Attached you'll find the MP3 of our phone call. Free is certainly the right word - we are out of the too common cycle (especially in agriculture) of borrowing operating money until the harvest, just to pay the bank back. At one point it seemed like there was some note that had a payment due every month. Never again! The week before we called in, we celebrated with the girls with a standing rib roast (oh my!) and they can tell you why we had a party - now Natalie might get the words mixed up (we're deadly!) but she knows what we're talking about.

The sale of our last two pieces of haying equipment allowed us to pay off the last of our notes. Kurt made the comment as I got ready to write that he's out of the haying business (something he's always done) and now in the grazing business. I'm so proud of him for taking this step in faith! He'll now spend more time planning grazing and moving livestock - sometimes daily. He's studied and read and planned - that's what he does at 4 a.m. - and will do some mob grazing this summer. Mob grazing is just what it sounds likes; he'll graze the herd in a big mob - increasing the stock density and mimic how cattle/ruminants travel in nature. This will improve our soil quality and forage supply. If you're interested in more details, you'll have to talk to Kurt.

Our kitchen is almost back to normal, all we lack is a dishwasher. . . the weather on the East Coast has affected shipment and delivery. That said, our kitchen has been a hopping place between cooking birthday meals (the birthday season is now officially over) and lard rendering. Yes, I said lard rendering. We started using lard in some of our cooking about 4 months ago and been very pleased with it - I don't plan on going back to Crisco. Do a little research and you'll find that lard from pastured pork, those with access to green, growing grass is much healthier than shortening. I was so excited when the processor said they'd save the pork fat from the last three hogs we took. I was able to bring it home a few weeks ago. Last week (after much on-line studying), I rendered my first batch of lard and it really wasn't too hard AND the house doesn't stink like grease. I've done three batches and have 3 more to go. I'm willing to share the wealth if you'd like to give lard a try. So far, I have about 2.5 gallons in the freezer which had me thinking the other day. . . .what are we going to do with all this lard? I hate to throw it out . . . Once again, I headed to the computer and began some more research. Lo and behold, my new project. SOAP! Lard has been used to make soap for generations. I could share lots more tidbits but I won't overwhelm you with information. I've ordered (and now received) two books on soap making from Amazon.com (my second favorite site after google). I don't think I'll make soap using lard as my only fat/oil but it can be used as one of them. I hope to make my first batch in the next week and I'll keep you posted. It takes about 4 weeks for a batch of soap to cure - another lesson in patience. If any of you are soap makers, I'd love some words of wisdom.

Another kitchen project this month was dog biscuits. This one was dreamed up by Natalie. Last weekend, I announced I was making biscuits (we had leftover buttermilk) and Natalie asked if they were dog biscuits (she's not the biggest fan of my cooking). The biscuits I had planned were for us but we did a quick google search and found a recipe for Yeller. I made a few modifications and we had a Sunday afternoon project. Allison thought the dough was pretty gross (I'm not sure why she thought molasses and garlic would be a tasty combo) but Yeller loved them! I can honestly say I've never baked for a dog before. We all got the giggles though when the recipe told us to use our dog's favorite cookie cutter. 1) Yeller would probably EAT the cookie cutter - he's a lab and 2) Yeller ate the biscuits so fast he never saw what shape they were - the girls picked hearts, by the way. Follow up: Several days later Natalie said "I'm going to see if Yeller wants a dog biscuit." Kurt and I both assumed, wrongly, that she was going to holler out the door, "Yeller you want a biscuit?" Instead, Natalie went to the patio door, opened it and in her biggest, deepest voice yelled "BOW WOW WOW WOW?" We didn't know she spoke such fluent "dog."

Two weeks ago, Kurt and 4 other ranchers left Protection before 5. They were on their way to Junction City to hear Greg Judy speak on mob grazing. Kurt said they had great discussion and felt like he learned a lot. Unfortunately, he missed all the excitement at home - it always seems to work this way. The morning started out with a confused washing machine - turn the knob to cold for hot water and to hot for cold. Thankfully, that's been straightened out! While I was waiting on the repairman, I started on one of the day's projects - washing the front windows. We have such a pretty view, I like to be able to see it. We have those nifty windows that open up into the house to make it easier to clean - yeah, right . . . . Actually, I've done it several times in our 4 years here but that day was not my day. I got started on window #1 and somehow, when I went to lower the top half of the window, it turned funny and the whole stinkin' pane came out! This at the exact moment the washer repairman showed up at the back door. I fiddled with the window for awhile - I could see which pieces needed to go together . . . but not how to make them get to that position. I finally decided the most efficient solution was to call my father-in-law, a mechanically gifted tinkerer. After about an hour and a half and a complete disassembly of the window, we got everything back together. This all before lunch! Sounds like a pretty exciting day, right? Nope, this was the boring part! After naps, my mother-in-law offered to watch the girls and give me a break - not sure why she thought I might need it. We loaded up the car, sometimes a 10 minute endeavor. I put the car into drive. Got ready to pull out when I spotted a PIG in front of the car. Dum de dum dum. . . .I now know the fastest way to get Kurt to call me. Thirty seconds after I texted "Pig out," I got a response. I don't remember all the details - the adrenalin got in the way and I'm sure if I try to recount what happened during the next 20 minutes (it felt like 2 hours), I'll miss some key point. I do remember Bill, my father-in-law (remember the guy who rescued me and my window earlier), Allison and I working very hard to get the escaped pig back in the pen only to have both pigs escape a second, maybe a third time. Following this was a flurry of activity that involved sorting sticks (Allison had to punt and use a yard stick instead), patching fence, running (mostly by A and Bill) and quick thinking (also mostly by A and Bill). Oh, and I do remember a 300 pound pig running right at me once. I'm sorry to say I didn't stand my ground very well. I think I was supposed to turn it so it would go towards the pen but I was never clear on my job during the rodeo. Later, Allison, who has much more experience handling livestock than I do, told me, "It's ok Mom, you did the best you could." Humbled by my 10-year-old. Lessons learned: 1)Pigs are smart and do not herd well. 2)ALWAYS fix the fence before trying to put livestock back in - it will save time and headaches. Oh and for those who might be wondering where Natalie and Anna were in this point in the story - they were still in the suburban hiding from the pig. Kurt's not leaving for a looooonnnng time.

We are cleaning out the freezers and shuffling our stock. I found 6-7 packages of short ribs that are over a year old. I don't feel right selling them but they would make great beef stock. Let me know ASAP if you'd like some. Next week, Kurt and Anna are hauling 2 beeves and 2 hogs to the processor. We'll be restocking our roasts, jerky and hamburger supply and trying out beef sticks - we are pretty sure they'll be amazing! We are well stocked with pork chops, bacon, sausage and ground pork, pork roasts, hot dogs and several other cuts. We are low on steaks right now though and it will be spring before we will have animals that will be ready to make quality steaks. We do still have chicken cuts in the freezer.

We were excited to send out "Friends of the Farm" post cards to several of our customers this month. Those customers that purchased at least $500 in DFF products received a post card good for 5% off one order in 2011. Those customers who purchased over $1000 in DFF products received two such post cards. Quick calculations show that's only about $20/week in meat. For the price of a family's meal at a fast food restaurant, you could have quality grass-finished meats for several meals that week.

Staying true to form, I'll finish with some family updates and since this has been the month of birthdays, I'll share a little about those.

Natalie's birthday comes "first" - first after Christmas, that is. We took three of her friends roller skating in Pratt. It's much harder to keep someone else upright on skates that it is yourself. Her special birthday meal - hot dogs. Nothing special but at least they were ours.

Anna's birthday was next and she had three friends over to play. She knew she was big now - a "real" party. She didn't really pick a meal but thoroughly enjoyed the brats her daddy picked out for supper. Anna helped me make her cake but when it came time to eat it, she just didn't have the time.

Allison's was last weekend and she stepped it up a little. Her special menu: fried chicken! While labor intensive, it was a great meal. Definitely a treat for all of us.

Hope this newsletter finds you in good health!