CSA Update

by This Old Farm
July 10, 2010June 27, 2015

This weeks box shows the beauty of a full summer allotment. The spring crops are fading and the summer favorites coming on strong.

This weeks selections included:

Yellow squash, Tromboccini Squash, Romanesca summer squash, kale, cabbage, new onions, and a few precious apricots. One of our summer employees, Billy Belt, described biting into a juicy apricot on a day when energy was waning on a hot day while he worked to install water line right next to the tree. It is the simplicity of God’s creation that often keeps us energized.

One of our best customers borrowed our bathroom today, returning to ask what smelled so good in the kitchen. All that had been cooked was a simple lunch of sauteed squash and onions. Food does not have to be complex to be good. The color variation in the summer squashes makes for an especially beautiful display. I know you have seen cabbage for a but now. I thought I should pass on basic kraut directions in case you have any hanging out. It is so easy to make in a mason jar, quart to gallon depending on the quantity. Shred the cabbage in a food processor or cut thin slices. To 5 lbs of shredded cabbage add 3 TBSP of natural salt and let sit to wilt for several minutes. Pack into clean jars, using a wooden spoon to press down until juice covers the cabbage. Whey can be added to speed fermentation. Add brine if necessary (1 1.2 TBSP salt to 1 qt water boiled and cooled). Weight cabbage under the brine when putting lid on. I usually come up with a small lid and weight to fit underneath the outer lid. If the cabbage is not weighted under the brine it will discolor. Let ferment for 1-6 weeks or to taste at room temperature. Bubbles let you know that fermentation is taking place. Scum may need to be skimmed depending on length of fermenting. Making kraut is a great way to preserve the bounty of the early summer garden as well as protecting the gut. A couple tablespoons of kraut a day will keep your gut functioning correctly.

During class we enjoyed walking the woods and learning about wildcrafting, the art of finding edibles in the wild. It is amazing to see God’s provisions without cultivation. Next week join us to learn about composting/weed management.

Welcome to Hays Family Farm

Hays Family Farm

Meet the Farmers:

John (1st Generation): The visionary who grew up surrounded by the rhythms of agriculture on his grandparents' farm. After a stint in industrial/commercial AG post-high school, he decided to forge his path. In the early 2000s, he embarked on the journey of raising grass-fed beef. By 2020, a significant portion of our farm had transitioned to regenerative practices.
Jenny: Partner in the farming venture, bringing dedication and passion to the sustainable agriculture movement.
Jordan and Jared: The next generation, adding fresh perspectives and enthusiasm to the family's agricultural legacy.

Discover Hays Family Farm:

Farm Name: Hays Family Farm
Website: www.haysfamilyfarm.net
Facebook Page: Hays Family Farm
Roots in Agriculture Since 2002:
Embarking on this agricultural adventure in 2002, the Hays family has deepened their connection with the land over the years. Although not a designated Hoosier Homestead Farm, our commitment to sustainable practices is unwavering.

Generational Legacy:

Proudly standing as the 2nd generation on this farm, we carry forward the lessons, values, and dedication passed down from our farming ancestors.

The Farming Story:

John's journey began with a vision deeply rooted in his childhood. Growing up among the fields and livestock of his grandparents' farm, he knew farming was his calling. The path led him to industrial/commercial AG after high school, but the call of sustainable, regenerative farming beckoned. In the early 2000s, the first seeds of grass-fed beef were sown, and by 2020, regenerative practices were taking root across the farm. Today, a harmonious blend of pork, chicken, eggs, and grass-fed beef embodies our commitment to providing wholesome, community-strengthening nourishment.

Sustainable Farming Practices:

Welcoming visitors to Hays Family Farm means offering a glimpse into our regenerative farming practices. Farm tours are a journey through daily adaptive grazing for cattle, where chickens play a vital role in the symbiotic relationship that regenerates our soil.

Mission and Vision:

Our mission is simple but profound: to be stewards of the land, prioritizing healthy soils, vibrant plants, happy animals, and, in turn, fostering the health of our community.

Proudest Accomplishments:

A testament to our commitment is the successful transformation of hay fields and grass-fed pastures into regenerative landscapes. The adoption of regenerative farming practices and adaptive grazing techniques has redefined our approach to agriculture.

Farming Highlights:

Diverse Harvest: From horseradish and herbs to broccoli and tomatoes, our fields have embraced diversity.

Learning from Mistakes:

Monoculture row crops, including field corn and soybeans, were tried and deemed a less-than-ideal venture.

Family Achievements:

Our involvement in FFA and 4-H extends to the next generation. Jessica, part of the second generation, achieved the prestigious title of Supreme Showman at the county fair and went on to become the third runner-up fair queen and a state FFA officer.

A Humorous Farming Tale:

In 2021, the family embarked on the ambitious project of converting hay fields into regenerative pastures, situated prominently near a main highway. The local farming community was abuzz with skepticism. However, within just two years, the success in pasture fertility not only silenced the doubters but also sparked interest among neighbors keen on adopting similar regenerative practices.

Boulder Hill Beef Farm

Introduction:

Nestled upon a hill adorned with monumental rocks, Boulder Hill Beef Farm is more than just a picturesque scene. Meet Morgan Smith, a fourth-generation farmer who breathes life into this legacy. Her heritage gives her passion, her youth gives her the stamina needed to wear the many hats she wears. The farm's name is a nod to its unique location, symbolizing a commitment to both tradition and innovation since its establishment in 2019.

Morgan's Journey:

Morgan's journey into farming was ignited through showcasing livestock in 4-H. Rooted in generations of farming, her dedication goes beyond routine tasks — it's a genuine passion that infuses life into Boulder Hill Beef. She is not merely a farmer; she is a custodian of a cherished way of life.

Distinct Farming Approach:

What sets Boulder Hill Beef apart is Morgan's hands-on philosophy. From handcrafting feed bunks to the daily care of cattle, every facet reflects Morgan's labor of love. The farm isn't just a livelihood; it's a masterpiece, intricately woven with dedication and commitment.

Encounter the Cattle:

When visitors step onto Boulder Hill Beef, their journey begins with the heartbeat of the farm — the cattle. Morgan takes pride in showcasing her livestock, each one embodying her unwavering commitment to their health and well-being. As a fourth-generation farmer, she upholds the legacy of quality and care. She is able to buy backgrounded feeders from her neighbor down the road.

Proudest Accomplishment:

For Morgan, the pinnacle of pride lies in moments that involve new life. Witnessing the birth of a calf and nurturing it to maturity encapsulates the essence of Boulder Hill Beef. Each calf represents not just an addition to the herd but a testament to the enduring legacy of the farm.

Hospitality Beyond the Pasture:

Visiting Boulder Hill Beef isn't merely a tour; it's an experience. Morgan extends a warm welcome, sharing not just the cattle but a narrative of tradition, hard work, and an unbreakable bond with the land. Not often do you meet a woman farmer who does it all! From building feed bunks, sorting cattle, combining the carn she uses, making the hay fed to her cattle, to managing her storefront, Morgan's hands were at work.

Partnership and Heritage:

Boulder Hill Beef Farm takes immense pride in its longstanding partnership with the community. As an establishment with a rich history, the Smith family proudly declares, "We are honored to collaborate with our community, providing quality beef rooted in a tradition of genuine care." Morgan has partnered with This Old Farm Meats and Processing to help her grow the availability of her meat at Farmer's Markets, her own storefront, and through Facebook. Facebook works to sell beef! Check out her Facebook Page.

Conclusion:

Boulder Hill Beef Farm isn't just a place where cattle graze; it's a testament to the passion, dedication, and love that Morgan Smith brings to her farming role. Whether you're a neighbor or a visitor, stepping onto this farm means immersing yourself in a legacy of quality, tradition, and a profound appreciation for the land. Visit Boulder Hill Beef, where farming isn't just a livelihood; it's an art form.

Living Water Ranch

Our primary mission at Living Water Ranch is to steward our resources (our cows, our land, our streams, etc.) in a manner that provides a sustainably healthy alternative for generations to come as we seek to grow healthy Grass-Fed Beef making it available to not only our local community, but abroad as well.

The establishment of the farm, before it became what it is now, is the realization of my father’s childhood dreams of living the pasture rural lifestyle. Coming home from bible school I came on board helping the farm become more than just a hobby farm but a productive operation that functioned as a business. Though our farm is not some sprawling ranch you might picture in the western U.S. having the term in our name is a nod to my childhood days living in Texas. We have two streams that converge on our property, several active springs that pop up here or there, numerous ponds, as well as 5 water wells. Having a name that sheds light on both our geographic water features as well as our personal faith was a no-brainer (John 7:38). Those who believe in Jesus, as the Bible says, "springs of living water will flow from within them."

How we began our farming days was touched on above concerning my parents. However, the choice for me to come on board was a long process. After moving away from Kentucky to attend Bible school I underwent a painful divorce and despite my best efforts I could not move forward in that regard. My father’s health was waning and as an only child I felt the responsibility to help where possible. Moving back to Kentucky I began helping around the farm in little bits with my roles ever increasing. Getting involved again in the community certainly helped but all in all it was the peaceful lifestyle, the hard work, the continual challenge faced on a regular basis, and the interaction with God’s cattle … providing for them an amazing life. Soon we began seeing how we can better the animal’s lives. Soon we learned how to grade them and then improve their body condition. A sleek coat, fleshy curves (not bony), and an animal (or a herd of them) that comes running up to me when I drive out to their pasture … those are the marks of a happy healthy cow (in my opinion).

JL Blacker Farms

Jeff Blacker and his wife Shelly own and run a 63 acre family farm with their son Brenton and daughter Bailey. JL Blacker Farms is a name you will see on many of This Old Farm’s pork and chicken products in our retail storefront. They joined our Farmer Alliance program in 2015. Living across the road from This Old Farm, Jeff was skeptical about raising grass-fed meats without the use of preservatives and additives, and thought it was a fad. He was a hard working farmer doing things the way he always had since he was a small boy and he was resistant to change. But after time, Jeff and Shelly watched This Old Farm grow, seeing healthy, vibrant people who obviously cared about what they ate, drive out to rural Colfax from all over to buy healthy meats. He began to realize that locally grown, healthy food was not a fad, but here to stay. And since then he and Shelly have been in the process of changing how they farm.

They started using non-GMO feed, free of growth hormones and antibiotics for their animals. Jeff learned from books and materials written by the renowned farmer Joel Salatin how to best use the land to raise their own food and maximize the quality of life for his family and his animals. They are converting their farm over to pasture, and will eventually fence in the whole property so animals can graze freely. Jeff plants a rye cover crop to retain the soil on his land, making organic matter and adding a natural positive nitrogen effect instead of spraying chemical nitrogen to improve the quality of his soil so that his grasses can grow optimally. He is proud of being one of the only full-time farmers in Perry Township his age who is also selling products recommended by someone else. He believes that the large industrial farms and massive machinery of today disconnects farmers from the land, which can result in devastating consequences such as the recent Monsanto Round Up Class Action Lawsuits. Jeff said that the United States has lost 8000 farms since 2015 showing that conventional farming methods have not helped rural families sustain a living on the land. Jeff believes that farmers must create their own markets to be profitable and sustainable.

Jeff and his family love their work producing fresh meats and they want to help others, who are committed to buying local and knowing their farmer, to cultivate a healthy lifestyle. The mission of JL Blacker Farms is to sustain the next generation, encouraging people to eat better and feel better by eating naturally grown foods and locally raised and processed pastured meats. Jeff and Shelly are pleased with the way This Old Farm processes their pork and poultry using vacuum sealed packages with labels that attractively showcase their products, allowing them also to develop their own market through Facebook, Craig’s list and the farmers market in Whitestown. Jeff said they would not be doing what they are doing without collaboration with This Old Farm. For more information, the website for JL Blacker Farms Family Meats is wegotyourmeats.com