December 2018 Newsletter

It is our goal to provide healthy, nutrient dense foods while maintaining a family friendly work environment

It is our goal to provide healthy, nutrient dense foods while maintaining a family friendly work environment



                         To our members,

December is upon us and with it comes a deep desire to recognize Jesus as our Savior. Christmas after all, is all about him. December is one of the cloudiest, dreariest months of the year, but it is made brighter because of Jesus being born and us celebrating that wondrous birth.

This year we have another birth to be wondrously happy about. Anna Janae joined our family of seven on November 30th .At one week old she is very content and sleeping & eating well. She seems to be healthy in every way. We are so thankful for her in our lives.

Sometimes in the winter things start to slow down a bit on the farm. But this year we seem to still be going strong. With Steve the butcher off of work for a few weeks, John & Ephraim need to pitch in more. John is also often seen heading to the back pastures on his tractor, either with a big bale of hay to feed the cows or to move the mobile chicken shelters.

The 60 + head of dairy cows, bulls, steers, heifers and calves will eat approximately 3 big round bales of hay in a day. They need to eat a bit more in the winter to supply themselves with sufficient energy to make milk and to keep warm. They are very content to wander the pastures during daylight hours and as the sun sinks they will find a spot to relax for the night. In the the morning when John goes to bring them inside for their daily milking they will leave behind their steaming grass beds.

The chickens also brave the cold and come out in the early morning to begin their search for protein laden bugs. The egg yolks are still nice and orange in color. As the bugs and grass become less available, the color of the yolk may become lighter in color as well. Our family loves eggs and each morning finds me frying up at least 14 eggs along with some bacon, scrapple, sausage or other meat. Our days are off to a good start and we have the energy to keep on supplying you with those foods also.

We still have some turkeys, which Andrew, age 8, is in charge of feeding. At 6:00 AM he heads out the door and feeds them and again when he gets home from school. Caroline, age 5 and Luke, almost 3, often trot after him to help. These turkeys will be processed for ground turkey, sausage, smoked and sliced turkey breast (our favorite) and more, for you to purchase throughout the year.

Our pigs are quite adventurous and they like to push their limits, like the time we were gone for the day and when we returned we found them in our garden making a mess out of our popcorn patch. However they do provide us with some magnificent smoked hams that would make a delicious Christmas dinner, along with bacon that can be used for everything from breakfast to finishing off almost any side dish, such as bacon wrapped shrimp or sausages, topping on a salad, or even dipping it in chocolate. Also, try the delicious melts that feature bacon. (Recipe include below)

John & I, along with our family and employees wish you all a very Merry Christmas and a Healthy, Happy New Year!


Anne Esch

* Recipe of the month! *

Bacon Cheese Melts

4-6 slices sourdough bread

1 lb. Bacon (cooked & crumbled)

1 ½ cup shredded cheddar cheese

1/3 cup sour cream

3 T. butter

½ T. Redmond season salt

½ T. Italian seasoning

2 T. pickle relish, with a little juice (or chopped pickles)

2 T. chopped peppers (optional)

2 T. chopped onions (optional)

Mix all ingredients except bread. Spread mixture on bread slices and bake for 15 minutes @ 350*

* Note: These make a delicious breakfast if you add some scrambled eggs!