Farming in the shade

In a couple of days we will shear the first group of sheep. They are about a month out from the start of lambing, and now is an important time to shear them. Shearing the ewes will help the lambs find their mama's udder more easily. So on Christmas morning, we took a few minutes to set up the barn for them to come in. They need to come in from outside a couple of days before shearing, as no shearer wants to work with wet sheep.  The Suffolk sheep are much more used to being worked with, and will generally follow if led. Especially if there is corn involved. Here they are, going at a fast trot, following our daughter into the barn. I was the designated photographer, and was caught up in the moment. It really is amazing to see them follow. I needed a quick reminder to "take pictures!" There is always one a little slow, bringing up the rear. They're checking out their new digs. I think they approve....

Every warrior’s boot used in battle a nd every garment rolled in blood      will be destined for burning,  will be fuel for the fire. 6  For to us a child is born,  to us a son is given,      and the government  will be on his shoulders. And he will be called W onderful Counselor, Mighty God,      Everlasting  Father,  Prince of Peace. 7  Of the increase of his government  and peace t here will be no end. He will reign  on David’s throne  and over his kingdom,      establishing and upholding it   with justice  and righteousness      from that time on and forever. The zeal  of the  Lord  Almighty  will accomplish this. -- Isaiah 9:5-7

We are actually amazed that we were able to harvest enough hay to feed our animals, with enough left over to sell. The drought summer feels like a long-ago bad dream. I would have to dig for data, but I think it was somewhere between 6 and 8 weeks with only negligible rainfall. Of course that is very good for those who have hay to sell. And it is not so good for those who need to buy. At times like this, we continue to sell at a fair price (somewhere between giving it away and gouging people). We know that what goes around comes around. And that we will, some time in the future, benefit from someone who is willing to sell to us at a fair price. This hay is going to a dairy farm south of us. Dairy farmers are some of the hardest working people I know, and they hardly ever turn a decent profit. Public service announcement to anyone reading who may be against large scale farming: the small guys only sell out because the relentless work isn't worth the pittance earned. Or not ea...

In addition to being busy with the Kerstmarkt (now past tense) and many other things, our techy daughter and I have been busy working on a website. It's a wonder I haven't pulled out all my hair, as this is not something that I find fun. It is still in its beta stage, but we have successfully sold our first order of beans online. Woo-hoo! Eventually we will also have all our wool products available on-line. But we felt the need to quickly get the bean part up and running. We were featured in the December issue of the Grand Rapids Magazine , and we knew we'd have interest from that. Besides, there are probably more than a few people who would love to give our beans to some "foodie" on their Christmas list. So, check out our new website , and let me know what you think!

Hutterite Bean Vegetable Soup 3/4 cup dry Hutterite Soup beans 2 TSBP. olive oil 1/2 onion, finely chopped salt and black pepper to taste 1 carrot, chopped 1 celery rib, finely chopped 3 cloves garlic, minced 1 cup broccoli florets & stalks, chopped 1 cup cauliflower, chopped 4 cups chicken stock or vegetable stock 1/4 tsp. cayenne pepper (optional) 4-5 fresh sage leaves, chopped Soak and cook beans in 3-4 cups of water for 30-60 minutes. As they cook, prepare veggies. In a large pot or dutch oven, heat olive oil and add onions. Cook until translucent, adding salt and pepper. Add carrot, celery and garlic and cook another 2-3 minutes, stirring occasionally. Add broccoli and cauliflower and cook for another minute, stirring occasionally. Add simmering beans and all their liquid to the large pot, along with the chicken or veggie broth. Bring just to a boil, then reduce heat and simmer, partially covered for at least 1 hour, and preferably 2-3. ...

My, how time flies. It seems like just yesterday that we put the booths up and started our annual Christmas Market. Yet here we are, approaching the last weekend already! We often have shoppers ask why we end the Kerstmarkt so soon. We pleasantly remind them that we have Christmas shopping and baking to do, too. And that we are always open 4 weekends--starting right before Thanksgiving. This year is an early ending, because of an early Thanksgiving. But the truth is, we are anxious to return to our regular markets, as well. (And here's a gentle reminder to treat retail workers kindly during the holidays and always. We are people, with joys and worries and feelings, too.) We didn't get as much done for this weekend's market as we might have liked. Well problems and equipment failures on the farm have distracted us. And (my, how time flies) we took a little day drive away from the farm to celebrate our 25th wedding anniversary. No cruises or tropical vacations...