It has been awhile since we wrote anything on this page.  I guess that is what happens when you fall into a routine.  It is not that we have nothing going on, it is more that everything is going so well it seems mundane.

We had an awesome fall.  Enough manure was spread, the fields were worked and we even had extra time to clean up the yard and clean out sheds.

Now we are busy in our kitchen pinching perogies, and rolling cabbage rolls.  Two things Heather said she would never do!  However, our recipes are tweaked and we are having a great time.  We have also got our garlic sausage recipe down pat, now we need to produce more pork!

Well, that is about all we have to say right now, Merry Christmas to anyone who reads this.

Rick and Heather

We didn't have much luck with our corn this year.  Between the worms, cool weather and early frost we didn't have much to sell.  Fortunately the animals are not too picky!

It is fiddlehead season!  Of course it has to be raining while I pick.  There is nothing like a cold rain running down the back of your neck to turn a fun excursion in the woods into a “Man, I hate my life” experience.   The picking was good though, and we had a spur of the moment fiddlehead feast the other night.  The other thing about fiddlehead season is that it happens to fall right in the middle of our spring rush with our regular happenings.  When you smoke bacon, plant cucumbers, pick fiddleheads, deliver hogs, and take care of the greenhouse, incubator and animals all in one day, things start getting interesting.  And that was just me.  Heather has to mind the store, take care of kids (4 plus me), and manage a business.  Like I have said before, this lifestyle suits my attention span perfectly.

Here is the fiddlehead recipe I used (made up) for our Sunday night treat.

1. Pick fiddleheads.

2. Get someone to wash them. (A wife is perfect for this.)

3. Open a beer and light the BBQ.

4. Get the same person who washed the fiddleheads to put them in a BBQ safe pan with some butter and sliced garlic.  Someone also took the time to slice up some Kurbis Country garlic sausage and throw it in.

5. Put the fiddleheads on the BBQ for about 15 minutes.  This is a good amount of time for the aforementioned person to make some pasta or something.

6. Voila! A perfect meal that you can take pride in because you are a hunter/gatherer.

Rick

Been a few busy days.  We've got our first batch of baby chicks and the fields are caught up with planting.  At least they should be after today.  The greenhouse is open, fresh lettuce and green onions were picked (from the greenhouse of course) and now I'm loading up the van and heading to the Lac du Bonnet Farmers' Market.  
It's sure nice to see the sun shining.
Heather