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ALIQUIPPA, Pa. — Wall Rose Mutual Insurance believes personal attention is the key to customer service. “We continue to answer your call with a real person,” said Susan Kimmel. Wall Rose Mutual Insurance, based in Beaver County and handling the area from Kane to Latrobe, Pa., insures farm owners, homes, mobile home owners, farm fire [...]The post Wall Rose Mutual Insurance gives personal attention appeared first on Farm and Dairy. More...

WOOSTER, Ohio — Shearer Equipment strives to grow with its customers and meet the demands of the ever-changing business of agriculture. Its goal is to provide the right parts, right service and right support tailored to customers’ needs. Whether you are looking for a maintenance plan on your lawn mower or a support package covering [...]The post Shearer Equipment puts customer service first appeared first on Farm and Dairy. More...

Delayed planting has increased corn and meal prices, raising concerns that hog production costs will not drop as much as anticipated.The post Ag economist: This isnt the year to think about expanding hog operation appeared first on Farm and Dairy. More...

ROARING SPRING, Pa. — In almost 29 years, Renaissance Nutrition has become the largest nutrition and premix manufacturing business in the Northeast and continues expansion from the Atlantic to the Pacific. The company is also growing in Canada, with additional possibilities for growth internationally. As a company, Renaissance is committed to providing dairy and livestock [...]The post Renaissance Nutrition puts customers first appeared first on Farm and Dairy. More...

MASSILLON, Ohio — Ziegler’s Tire continues to offer wide variety of tire selections and is in the process of expanding production to meet consumer demand. The company offers new tires for farm, industrial and off-highway uses, as well as large truck, light truck, passenger and implement applications. Popular brands include Michelin, Bridgestone, Continental, BFG, Firestone, [...]The post Ziegler Tire expands sales of ag tires in three states appeared first on Farm and Dairy. More...

DEERFIELD, Ohio — Deerfield Farm Service, Inc. co-founders Boyd and Joan Wallbrown sacrificed much in the early years to establish the ag business in Portage County. The innovative and determined spirit of Boyd and Joan lives today as the company’s agronomy staff embraces Variable Rate Technology. Starting with thorough soil sampling and sound agronomic consulting, [...]The post Innovation lives on at Deerfield Farm Service, Inc. appeared first on Farm and Dairy. More...

BELOIT, Ohio — A familiar face in northeast Ohio and western Pennsylvania and an established regional company have teamed up to bring area farmers the latest in grain storage, handling and drying equipment sales and service. Custom Agri Systems Northeast, headed up by Dan Zippay and based in Beloit, joined the Custom Agri Systems family [...]The post Custom Ag gives farmers grain handling options appeared first on Farm and Dairy. More...

CANAL FULTON, Ohio -Hill’s Supply continues to excel in the area of dairy parlor and dairy equipment installations. The company completed the first two DeLaval VMS robotic milking system installations in Ohio and also installed several new parlors, including 12-cow units and one 36-cow parallel parlor. Most recently, the company has added German-made Kraiburg rubber [...]The post Hill’s Supply continues to install milking equipment appeared first on Farm and Dairy. More...

PITTSBURGH — Founded in 1992, Hunter Associates is an independent wealth management firm headquartered in Pittsburgh, Pa., with a branch office in Salem, Ohio. Hunter Associates is built on investment and wealth management philosophies developed by the firm’s founder, David W. Hunter, and is among the region’s largest independent investment advisory firms. Foundation The Salem, [...]The post Hunter Associates offers wealth of experience appeared first on Farm and Dairy. More...

BELOIT, Ohio — With today’s strong grain market, you want to be sure your grain facilities and handling equipment is protecting that investment. That’s where K&S Millwrights can help. K&S Millwrights, located at 1422 Knox School Road, Beloit, specializes in commercial and on-farm grain drying and storage facilities, including feed mills, soybean meal processing, and [...]The post Longtime employee buys K&S Millwrights appeared first on Farm and Dairy. More...

Hyssop Dried Leaves Organic   At Home Farm Herbery we know that both the flowers and leaves are edible and can use them like other fresh delicate herbs in salads, pastas, and summer soups. If yu grow Hyssop the flowers can be used for garnishes. We are offering our Organic Hyssop in dried form. A few ounces will last for months with no decrease in quality—just store your hyssop in a dark, airtight container. Dried hyssop has one inconvenience: Its slender leaves, when dried, turn into brittle needles, unpleasant to eat. They do rehydrate, but with the texture of tea leaves. You can grind them in a spice grinder to a powder, but the easiest solution is infusion. A short bath in a tea ball or spice bag and their flavor will leach into whatever you're cooking. The infusion shouldn't be long, lest the herb's bitterness overwhelm its fragrance. It puts a finishing touch in stocks and soups, along with some lemon juice. In robust braises, such as lamb shoulder, you can use it to replace some or all of the mint in a recipe  Hyssop really shines in sweets. You can infuse it into custards for puddings or ice cream, pulverize it with sugar to make jam or candies, cook it with fruit for syrups or sauces  1 oz. package for $5.98 plus we pay for the shipping and include a free herb or herb blend of our choice.  Buy today!  We thank you for your purchase as all our net proceeds go to St. Jude Children's Research Hospital.  Click here now to place your order today.   More...

Hyssop Powder Organic At Home Farm Herbery we know that both the flowers and leaves are edible and you can use them like other powdered delicate herbs in pastas, and summer soups. If you grow Hyssop the flowers can be used for garnishes. We are offering our Organic Hyssop in a powder form. A few ounces will last for months with no decrease in quality when you just store your hyssop in a dark, airtight container. Just sprinkle some in stocks and soups, along with some lemon juice. In robust braises, such as lamb shoulder, you can use it to replace some or all of the mint in a recipe, and with other strong flavors in the pot you won't even have to worry about infusion. There are some more interesting uses as well: It's sometimes combined with fresh cheeses, baked into pita bread, or added to a glaze for vegetables like carrots. It's great as a change-up from sage in your browned butter sauces for gnocchi, or anywhere you'd use sage for that matter. Hyssop is used in some Greek and Israeli cooking, and it also plays well with herbs used there. Hyssop Powder really shines in sweets. You can infuse it  When used in small amounts, hyssop is a champion of dried herbs, as versatile as it is unique. 1 oz. package for $5.98 plus we pay for the shipping and include a free herb or herb blend of our choice.   Buy today.  We thank you for your purchase as all our net proceeds go to St. Jude Children's Research Hospital. Click here to order yours today. More...

Lemon Balm Organic Powder   Our Home Farm Herbery organic Lemon Balm Powder has a delicate lemon flavor, and can be used in many dishes. The lemon balm powder can be added to a dish to add a lemony zest to sweet or tangy dishes. It combines well with allspice, bay leaves, mint, pepper, rosemary and thyme. For best results with cooking with lemon balm powder is that it should be added at the end of cooking. They are less potent if you add them during the cooking process. Lemon Balm Powder is a wonderful addition to fruit juices, herb butters, fruit drinks, and sorbets. It can also be used in many egg dishes, custards, a variety of soups and casseroles. Lemon Balm makes a great addition for stuffing for poultry, lamb or pork. Its subtle flavor is a perfect for sauces and marinades for fish. Lemon Balm Powder combines well with many spices including chervil, pepper, thyme, and parsley. Lemon balm Powder is often used as a flavoring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is also frequently paired with fruit dishes or candies. It can be used in fish dishes and is the key ingredient in lemon balm pesto. It has been suggested that it might be a better, healthier preservative than beta hydroxy acid in sausages 1 oz package for $5.98 plus we pay for the shipping and include a free herb or herb blend of our choice.  Buy today!   We thank you for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.  Click here to place your order today.   More...

Lemon Balm Organic cut and sifted   Lemon balm is a wonderful healing herb, but it also makes a great culinary herb. Lemon balm has been used as a both a culinary herb and medicinal herb since the 1500?s.   Our Home Farm Herbery Lemon Balm has a delicate lemon flavor, and can be used in many dishes. The fresh leaves of the lemon balm plant can be used eye-catching garnish. The chopped dried leaves of lemon balm can be added to any dish to add a lemony zest to sweet or tangy dishes. It combines well with allspice, bay leaves, mint, pepper, rosemary and thyme. For best results with cooking with lemon balm is that they should be added at the end of cooking. They are less potent if you add them during the cooking process. Lemon balm is a wonderful addition to herb butters, fruit drinks, and sorbets. It can also be used in many egg dishes, custards, a variety of soups and casseroles. Lemon Balm makes a great addition for stuffing for poultry, lamb or pork. Its subtle flavor is a perfect for sauces and marinades for fish. Lemon balm combines well with many spices including chervil, pepper, thyme, and parsley. Lemon balm is often used as a flavoring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is also frequently paired with fruit dishes or candies. It can be used in fish dishes and is the key ingredient in lemon balm pesto. It has been suggested that it might be a better, healthier preservative than beta hydroxyl acid in sausages 1 oz. package for $6.98 plus we pay for the shipping and include a free herb or herb blend of our choice.  Buy today!   We thank you for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.   Click here to place your order now. More...

Relax and Digest Tea   Unwind after a meal with Home Farm Herbery’s Relax and Digest Tea.  We have created a delicious Caffeine Free herbal tea that stimulates digestion and loosens the mind! We started with a splash of color; the organic red rose petals provide a gentle floral note, followed by the unmistakable chamomile to complete the wildflower bouquet. With the sweetness of peppermint, the bite of ginger, and the airiness of fennel, this pale cup keeps your body working while your mind rests!   Ingredients- Peppermint, ginger, lemon balm, chamomile, Rose petals, orange peel, fennel and papaya leaf.   1 oz. makes approximately 10 cups of Caffeine free tea   4 cup sampler $5.95 with free shipping within USA   4 oz.  $15.95    8 oz. $29.95  8 ounces of tea gives you 80 cups at only 37 cents a cup so buy today.   All orders come with free shipping and a free herb or herb blend of our choice.   We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.  Make your  personal world a better place and click here now.   More...

Passion berry Fruit Tisane   Our Home Farm Herbery Passion berry Fruit Tisane has our own organic dried apples and hibiscus petals into which we add some tart cranberries, slivers of orange peel producing a yummy tisane shimmers with natural sweetness and releases the tang of an autumn orchard into the room!   You will find our Home Farm Herbery Passion berry Fruit Tisane is a scrumptious medley of fruits and flowers, bursting with flavor and free of caffeine and one sip of this amber cup is like falling into a fruit pie, lush and warm! Enjoy!   Ingredients: Hibiscus, apple cranberries, orange peel and a burst of natural fruit flavoring.   Caffeine Free   1 oz makes approximately 10 cups of Caffeine free tea   4 cup sampler $5.95 with free shipping within USA   4 oz.  $14.95    8 oz. $27.95  8 ounces of tea gives you 80 cups at only 35 cents a cup so buy today.   All orders come with free shipping and a free herb or herb blend of our choice.   We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.  Give your taste buds a treat today as this is delicious hot or iced. Click here to get a sampler order placed now.   More...

FRESH GARLIC - this week's harvest!  Let us know how much you use so we can keep you supplied in garlic.  We use it almost every day in roasted veggies, stir fries, fritattas, soups, meat dishes, salad dressings, pesto, and more.   See recipes below.Store garlic bulbs out in a airy, dry place like a hanging basket in your kitchen or porch.  A basket on the counter is better than in a cupboard or the refrigerator--especially important for this week’s garlic since it is still green and curing (drying for longer storage). Why garlic should be part of your diet every day! The most widely known health benefit of garlic is in reducing high blood pressure and managing cholesterol levels.   Scientific research has also shown that garlic is effective in slowing the development of atherosclerosis (“hardening of the arteries”) and is powerful natural broad-spectrum antibiotic.  Harmful bacteria (antibiotic resistant "superbugs") in the body do not evolve resistance to the garlic as they do to pharmaceutical antibiotics.   “Aged garlic” (which basically means garlic that has been stored all winter and has started to brown and wither like a raisin) has been shown in many studies to have a powerful antioxidant effect--protecting the body against damaging free radicals.   Garlic’s renowned health benefits come from its allicin and diallyl sulphides.  Stronger flavored bulbs have more sulphur content and more potential medicinal value (which is why the CA “artichoke” and “elephant garlic” sold in the supermarket garlic are not that useful).  The health of the soil is imparted in the taste AND the health benefits for us.  Eat your garlic!The SEASON’S FIRST HARVEST of SUMMER VEGGIES!  It’s a challenge to divide up the first few & precious fruits of our labor.  We spread the wealth as best we could based on the preferences in your survey.  You might find any combination of these in your box:  SWEET GREEN PEPPERS or CUCUMBERS (small “pickling” type, tender for salads) or CARROTS or ZUCCHINI or BABY Summer Squash orOKRA or TOMATOES (an early variety, “Glacier” that lived up to its name this spring through torrential rains, hailstorms and frosts)!  MULBERRIES & GOUMI BERRIES!   Eat ‘em fresh, make a cobbler (see recipe posted June 4); they make breakfast toppings, Kombucha flavorings, FRUIT SMOOTHIES or juice--see recipes at bottom.   Remove stems shortly before use, since it bruises the fruit.  Bruised fruit is fine (and sweeter) to eat, but after couple of days it will begin to turn to wine!   To make cobbler with mulberries we use less sugar (1/4 -1/2 cup) and leave the little stems on (you don’t even notice the extra fiber).  Goumi berries are tart fruits packed full of vitamin A, vitamin C, vitamin E, flavonoid phyto-nutrients and minerals and especially rich in many essential fatty acids.  See our previous postings on health benefits of fresh berries.  Our CSA members are invited to come out early for the Summer Solstice Party this weekend to pick mulberries or goumi berries to make jam or freeze for the winter (see last week’s posting for tips on freezing).  "KNOB” ONIONS - the sweet red ones are great raw in salads or sandwiches, the stronger flavored yellow ones for roasted veggies, stir-fries and other dishes.  These little onion bulbs still have some of the nutritious green scallion (leaf stalk).    Use all that is still tender when you chop it, which may not be area around the “neck” by the bulb.   In the next few weeks, the necks will “dry up” on our storage onions, and the scallions will die off.  Last we posted on the wonderful nutritional benefits of onions, the reason we use them almost every day.  See recipes below.LEEKS are starting to mature.  They have similar health benefits as onions and make a sweet and pungent addition to any dish.   The upper and outer leaves are more fibrous, but what is tender enough to chop easily is great to use.  Chopped pieces of leeks give a wonderful flavor to roasted veggies, fish & meats, stir-fries, and are famous in potato leek soup.  See ROASTED VEGGIES recipe below.   FRESH ROSEMARY - wonderful in Roasted Veggies too!  & FRESH CHAMOMILE tasty and relaxing after-dinner or “sleepy-time” tea that many of you have purchased dried and packaged from us at the market.  It helps calm nerves and relax the body, relieve muscle cramps and indigestion.  The flower is the medicinal part so you can them off into a pot of water (this bunch will make a few cups), bring to a boil and let set and steep a few minutes.  Enjoy!BIG BUNCH of tender KALE and RAINBOW CHARD   (1 pound bunches, may have more of one or the other, depending on your preferences).  See last week’s posting for nutritional benefits of these two wonderful greens.  KALE  & CHARD are both delicious stir-fried a couple minutes in olive oil with sauteed onions & garlic; stir in about 1/4 cup balsamic vinegar and some salt & pepper for a few minutes and you're done--savor the flavor!  If you like, melt a good local KY cheese on the top. Chop finely to eat raw in salads--see last week’s yummy Kale Salad recipe.  Both greens are good in quiches, frittatas, soups, or just steamed with a dash of lemon juice and butter. PAC CHOY  (“Joi Choy”) a staple in many Asian dishes and a crunchy addition to a fresh salad, the stalks are also delicious dipped in hummus or pesto.  Pac Choy makes a tasty stir fry with onions, garlic and other veggies.  Use a wok if you have one, but a cast iron skillet works great too.  Asians stir-fry the garlic, onion & spices (and meat or tofu if you like) in the oil first.  Then stir-fry the greens & veggies briefly (less then a minute) so they’re still somewhat crunchy.  Serve over brown rice.  Experiment with ginger,  lemongrass, curry & Asian spices, too!  See nutritional info in last week’s posting.HEAD LETTUCE these are tender loose leaf varieties that are great in sandwiches, chopped for salads, or “wilted” in stir-fries.  Wrap in paper towels & place in a loosely sealed plastic bag to store in the crisper drawer of your refrigerator. We use chopped lettuce in egg salad sandwiches (see Quick Chicken/Egg or Bean salad recipe from the May 21 posting).LETTUCE MIX with edible flowers! For a week of fresh salads, store in a sealed bag (with as much air removed as possible). See previous postings for great homemade dressings.  We add other veggies like sweet peppers, cucumbers, nuts, sunflower or pumpkin seeds, sprouts and (boiled and chilled) eggs to make a “chef salad” meal.FRESH BASIL  Wonderful in salads and dressings, with tomatoes & cucumbers or a batch of pesto.  We’ve posted our favorite pesto recipe below, as well as some surprising and important information on medicinal properties and health benefits of basil.FRESH BAKED BREAD & SPECIAL TREATS from Clementine’s Bakery!We’d love your feedback and questions--talk to us at the market, send us an email or post your comments/idea/recipes on the blog. What do you use and like the most...and how? YOUR INVITED!  This Saturday June 22 is our annual Summer Solstice gathering at Salamander Springs Farm to celebrate the longest day of the year and the official beginning of the “dog days of summer.”  Give a call 859-893-3360 if you didn’t receive the invitation/directions.  Following the potluck at 6:30, Mitch Barrett will be playing his beautiful music and asks for donations of any size to help a friend fighting cancer.If you'd like to see educational slides of farm practices (from Susana’s permaculture workshops) & photos of natural building (clay-straw & earthen floor) workshops at Salamander Springs Farm:  http://www.flickr.com/photos/28998021@N02/sets/****************************************************************************************** SUMMER IS TIME FOR FRUIT SMOOTHIES!   Use a mix of tart & sweet berries or use just one kind.  You can leave stems on when making juice for smoothies if you push the berries though a food mill (we use our food mill for processing tomatoes to can).  If you don’t have one, a colander also works, you’ll just need a big strong spoon or a rounded wooden club-like thing to push them through.  For the goumi berries, bringing them almost to a boil with about 1/2 cup of water helps the fruit separate from the more tart pit.   Sweeten the juice that you push through the mill to your taste with honey or sugar (mulberries need very little sweetening), and blend it with yogurt or milk (almond or soy milk also make delicious smoothies) and some ice.  YUM!  We make KOMBUCHA at Salamander Springs Farm with many flavorings throughout the season; Goumi Berry kombucha has become one of our favorite drinks on a hot afternoon--now in a close 2nd place to our “Root Beer” kombucha (made from sassafras root).    If you would like a SCOBY to start your own kombucha, let us know.  Look up the Weston Price Foundation or Sally Fallon’s important “Nourishing Traditions” cookbook to learn more about the amazing benefits of fermented whole foods...a worthwhile investment for your health!****************************************************************************************** ROASTED VEGGIES!   We love roasted veggies at the farm--when coated with seasoned olive oil, the chunks of veggies retain sweetness & moisture inside while getting delightfully crunchy outside!   You can use almost any vegetable, cut in wedges or cubes (carrots, onions, leeks, zucchini, summer squash, potatoes, whole cloves of garlic, turnips...).Mix several tablespoons of olive oil (depending on how many veggies you cut up) with fresh rosemary, minced garlic, salt & pepper.  Toss the veggies with the olive oil mix to coat them well and spread out on a cookie sheet or baking tray.  Bake in hottest part of oven at 425-450 degrees for 20 minutes. Turn the vegetables with a wooden spoon and bake for another 20 minutes or until the edges of the veggies become crunchy and browned.  Enjoy!******************************************************************************************GARLIC & BASIL PESTO!Pack in a blender or food processor & finely chop (mince) together:  3/4 cup packed fresh basil leaves including the tender stems (most of your ziplock bag full) 2-3 cloves of garlic  1/4 cup chopped walnuts or pine nuts (you can lightly toast first), 2 sprigs of parsley, 1/3 Parmesan cheese (optional, other dry-type cheeses like Feta work, too), salt to taste.  Add 1/4 cup olive oil gradually while the food processor is running to make a thick paste.******************************************************************************************HEALTH & NUTRITION INFORMATIONBASIL A unique array of active constituents called flavonoids found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.?Basil has been shown to provide protection against unwanted bacterial growth. It’s anti-bacterial properties are associated with its volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene. Lab studies show the effectiveness of basil in restricting growth of numerous bacteria, including : Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O:157:H7, Yersinia enterocolitica, and Pseudomonas aeruginosa.?Essential oil of basil, obtained from its leaves, has demonstrated the ability to inhibit several species of pathogenic bacteria that have become resistant to commonly used antibiotic drugs. In a July 2003 study published in the Journal of Microbiology Methods, essential oil of basil was even found to inhibit strains of bacteria from the genera Staphylococcus, Enterococcus and Pseudomonas, all of which are not only widespread, but now pose serious treatment difficulties because they have developed a high level of resistance to treatment with antibiotic drugs.(September 8, 2003)Studies published in the February 2004 issue of Food Microbiology, have shown that washing produce in solution containing either basil or thyme essential oil at the very low concentration of just 1% resulted in dropping the number of Shigella, an infectious bacteria that triggers diarrhea and may cause significant intestinal damage, below the point at which it could be detected. While scientists use this research to try to develop natural food preservatives, it makes good sense to include basil and thyme in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat. (March 25, 2004)Anti-Inflammatory Effects: The eugenol component of basil's volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an "anti-inflammatory" food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.Nutrients Essential for Cardiovascular Health: Basil is a very good source of vitamin A (through its concentration of carotenoids such as beta-carotene). Called "pro-vitamin A," since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.  Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis. The beta-carotene found in basil may help to lessen the progression of these conditions while protecting cells from further damage.?  Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow,   (from the George Mateljan Foundation) More...

African Summer Tea   Our Home Farm Herbery African Summer tea was inspired by the hot climate of the African Serengeti where their African Summer tea is a unique blend infused with herbs that heal and nourish the body. We know because one of our Safari friends brought us back a package a long time ago and we have been perfecting a duplicate over the years that we consider just right now.   Starting with honey bush, a smooth-tasting relative of rooibos, African Summer provides additional vitamins and minerals through eucalyptus and we add our organic hibiscus, safflower, and marigolds. The zest of citrus and our organic rosehips strengthens your immunity and steels your body. Capture a taste of the exotic plains with every sip!   Ingredients: honeybush, lemongrass, lemon myrtle, rose hips, eucalyptus, hibiscus, safflower, marigolds, and natural orange flavor.   Caffeine Free   1 oz makes approximately 10 cups of Caffeine free tea   4 cup sampler $5.95 with free shipping within USA   4 oz.  $14.95    8 oz. $27.95  8 ounces of tea gives you 80 cups at only 33 cents a cup so buy today.   All orders come with free shipping and a free herb or herb blend of our choice.   We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.  Click here now to place your order for this refreshing tea.   More...

Freezing strawberries is easy peasy but there are a couple of steps you can take to optimize the outcome. The method I used works best for freezing whole strawberries. Timing is key too – try to freeze them as close to the time they are harvested as possible in order to retain nutrients and taste. Here’s the scoop on freezing whole strawberries: Rinse the berries in cool water – don’t leave them in the water for too long or you’ll lose some flavor.Let the berries drain in a strainer for about 3 minutes and then gently pat them dry with an absorbent towel.Hull the berries (remove the green stem) and remove any spoiled berries/cut out spoiled spots. (These can go into your compost… or you can feed them to the chickens like I did!)Place the strawberries on a baking sheet in a single layer (try to avoid letting them touch) and freeze for 24 hours. NOTE: I placed the berries on a layer of paper towel so that more water would be absorbed as they were freezing. This worked well except for the berries where portions I had cut were touching the paper towel (i.e., where the hull was cut away). In these places the berry stuck to the paper.Transfer strawberries to a an air-tight container (freezer bag or jar). Label with the date and contents, then store in the freezer for up to six months. That’s it! Pretty simple, right? Now when the weather turns cool and strawberry shortcake sounds yummy… or you have a hankering for a strawberry smoothie… you can go shopping in your freezer. It doesn’t get much more local than that! Ta da! Frozen berries that will keep for about 6 months. Waste not, want not – the chickens had a strawberry feast on these puppies! If I hadn’t given them to the chickens, these scraps would have gone to the compost. Whole strawberries, ready to freeze. These strawberries have been cleaned, hulled and placed on a baking sheet to freeze overnight. Anyone else have strawberry freezing tips? P.S. Looking for naturally-raised strawberries in the Southwest Michigan area? Find them here.Did you enjoy this article? Visit www.arcadia-farms.net for more info on eating healthy, saving money and buying locally.  More...

Of all the barnyard critters, sheep seem to be the most easily misunderstood.  Yes, folks will say that goats are liable to eat tin cans (though Linden hasn’t managed this yet…but we haven’t given him a chance either) or that chickens will run around with their heads cut off (we always butcher using confinement cones, which eliminates the running potential), but sheep seem to always get the short end of the appreciation stick.  No, they’re not stupid—they’re just really good at being sheep. “Silly sheep,” I remember Barbara, one of the hosts during my brief tour of England and Wales, saying to herself as she shook her head at an escaped yearling running along in front of our bus.  It had somehow slipped the fence and was putting every ounce of effort to get back to his friends.  “That’s what the English say about them,” she explained.  “Silly sheep.  Sometimes they climb up so high on the slate shale that they get scared and won’t come down, so they have to be carried off the hill.” Now, it doesn’t help that sheep (as foragers of grasses and a little grain) find themselves in the lower strata of the hierarchy of predator and prey—where humans and wolves would be at the top.  For sheep, their diet contains very little variation (they like it that way), even though eating and re-chewing what they have already eaten (a slimy substance that is part of the rumination process called “cud”) takes up most of their day. Being at the bottom of the predator/prey heap means that there are quite a number of other creatures in this world that would be happy to eat sheep.  Even eagles are known to attack lambs, let alone the four-legged hunters.  With so many hungry stalkers everywhere, sheep have learned that the best defense is to flee.  This could mean fleeing from sudden loud noises, the approach of anything unfamiliar, or for other reasons that may escape untrained human perception.  For a sheep, it is better to run and ask questions later.  Last one out is usually the first one caught.  When all else fails, bunch into a tight group and hope you are the one in the middle! Getting their share of food and staying away from things that are frightening are the two biggest motivators for sheep.  If you find yourself having trouble moving sheep from one area to another, it’s not because the sheep are dumb—it’s because you’re not using the right motivators!  Dash a bit of grain into the trough and in they’ll come.  Use the sheep dog to help herd them in the right direction and they’ll go. But sometimes there is a conflict of motivators.  When we first started to train our sheep to enter our new dairy parlor to be milked, the ewes were anything but cooperative.  The stanchions are up on a metal grate platform.  On top of the platform was their daily ration of grain (good motivator) but to get there involved climbing onto an apparatus where the sheep could see the ground below (bad motivator—sheep like to be firmly on the ground).  To overcome the bad motivator, we zip-tied cardboard to the bottom and sides of the platform so that the sheep couldn’t see through.  Once they were convinced that the structure was solid and safe after a week or so, we slowly removed the cardboard a piece at a time.  When we started milking this summer, the older ewes taught the younger ladies that all was safe—based on their authoritative experience.  Besides, dinner was in those buckets! Trying to escape the paddock because the grass is greener on the other side of the fence?  Food motivator!  And, well, can you say that you’ve never desired something you couldn’t have?  To sheep, green grass is better than any chocolate cake with raspberries and ganoche frosting.  It’s simply divine. The other place where sheep are criticized for being stupid is connected with their fight-or-flight instinct.  When humans take a tumble, our instinct is to put out our hands to break the fall and save our vital organs from a hard impact.  In a way, this makes sense (outer extremities are not as vital as one’s heart or liver) but on the other hand it seems terribly silly given that a shoulder can take a greater hit than a wrist.  Silly humans, why do we stick out our hands and break our wrists when we fall?  We should know better! For sheep, that moment of panic manifests in bolting forward.  This could be triggered because they pushed their necks under the electric fence for that extra-sweet clump of grass then—pop—as the jolt comes through they charge forward and suddenly find themselves on the other side of the fence.  Oops, that wasn’t supposed to happen.  Now the rest of the flock is easing away from the fence because the first sheep made a sudden movement and startled them.  Now she is no longer with her group!  She is alone!  She is vulnerable when she is alone!  Something might come out of the woods and eat her!  Can you blame her for being a bit panicked and pacing the fence to find a way back in?  If she touches the fence again, it will bite her.  If she stays where she is, a predator might attack her.  It’s an anxiety-provoking position for anyone. Sheep do, however, have the propensity for mishaps.  If there is something to get oneself tangled in, trip oneself on, or wedge oneself into, the sheep will find it.  Over the years, we’ve learned to stop and think, “If I were a sheep, could I get stuck or hurt on that?”  With stories of farmers who left round bales of hay in the paddock for their sheep only to find that as they ate the middle the remaining ring of hay collapsed on their wooly friends along with other misadventures, it’s always good to think two steps ahead of the sheep.  With long, knobby legs, it’s easy to get tangled.  Without much depth perception in front (unlike predatory vision, like ours), it’s sometimes hard to judge the true size of any space. This is true of a time when we were moving a ewe and her lamb from a birthing jug in the south wing of the barn to the center barn with the other ewe and lamb pairs.  Kara was holding the lamb (which the mother usually follows complacently), while I held the pen open.  The ewe wanted to follow her baby, but at the same time she did not want to leave the safety of her jug.  We had her almost to the door when she changed her mind and darted back towards the pen—choosing the most direct route.  This was right between my legs.  I suddenly found myself sprawled over the back of a galloping sheep, legs in the air, arms grasping for any tuft of wool. “Don’t do that!” Mom yelled as I was carried off and slammed into the sides of the pen.  “I wasn’t trying to,” I moaned as the sheep finally just lay down with me on top.  “The silly sheep must have thought I was taller!” So next time someone says that sheep are stupid, you can reply that no, they are just really good at being sheep.  Speaking of which, Sweet Pea the miniature sheep and Linden the dwarf goat are down at the Café on pleasant days to greet you!  Maybe they’ll share a few more secrets with you about understanding sheep, if you listen carefully.  See you down on the farm sometime. Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café. 715-462-3453 www.northstarhomestead.com More...