Jake's Run

CSA and Farm


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Lemon Balm Infusions

My lemon balm was overtaking the herb garden. I had no idea what to do with the stuff, other than walking by and pinching a leaf to smell. I turned to Pinterest for ideas and decided I would use my lemon balm to make infused oil and infused vinegar. The oil will be used later in products such as lip balm, salve and soap. The vinegar can be used in cooking, salad dressings or (most likely) as a conditioner for my hair (fragrance allergy, if you haven’t read past blog entries).
The process is super simple:

Harvest the lemon balm and wash.  Our wash station is made of two halves of a 55-gallon food grade barrel. 

That’s a LOT of lemon balm!

2.  Strip the leaves from the stems. Rinse leaves again. Dry leaves. I use my handy dandy salad spinner. 

3.  Stuff a clean glass jar 3/4 full with dry leaves. Really pack them in there. The more leaves, the better the infusion. 

4.  Pour liquid over leaves, making sure to get rid of air bubbles. I added grapeseed oil to some jars, apple cider vinegar to the rest. 

5.  Using plastic lids (I bought mine at Walmart), close jars. 

6.  Gently shake and roll jar to cover all leaves. 

When I was finished, I had 3 quarts of vinegar and 2 quarts + 1 pint of oil. 
Here’s the difference between oil process and vinegar process:

OIL:  Place jars in a sunny windowsill. Occasionally shake the jars and place back on windowsill. 8 weeks later, your oil will be ready. 

VINEGAR:  Place jars in a cool, dark location (mine are in my bathroom). Every few days, shake the jars gently and return to their dark place. 6 weeks later, your vinegar will be ready. 

After the infusions are finished, strain the leaves from the liquid and store liquid, to be used for whatever you need. I’ll be making soap, lip balm and salve with my oil. 


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05.19.17

Hello friends!  It’s been a while since I’ve had a chance to post. We spent the winter working on off season projects, then in February we started plants.

This year, we started cabbage, broccoli, tomatoes, peppers, and herbs in the greenhouse – all of which have now been planted in the main gardens and are growing happily 🙂

Our chickens seem to be working overtime and we’re getting 5 dozen eggs each day. If you know of anyone who needs any, please call or text me at 270.302.9468.

 

We’ve also planted corn, radishes, beets, spinach, lettuce, kale, chard, peas, green beans and probably a few other things I can’t recall at the moment.

We decided not to offer a CSA this year, focusing more on the farmers market. Delivery times were just too much and was keeping us out of the fields.  It’s just us. No employees, so we have to make the best use of our time.

Anyways, we’re still around. Still having fun and making the most of each day. We’ll be seeing everyone soon at the farmers market!


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Update

After so much rain this summer, we finally got rained out two weeks ago. However, since then Mother Nature has been kind to us and we’ve finally dried out. The Fall crops have been planted and are looking great!  Broccoli, cabbage, yellow squash, zucchini, scalloped squash, kale and beets are all in our future.  Winter squash (butternut, acorn and spaghetti) are ready to be harvested. That will happen within the week. 

The chickens began their late summer molt a couple of weeks ago. This reduces egg production because they’re using most of their protein stores to make new winter feathers. This should end in the next few weeks and egg production will go back up. 

We replaced the second back tire of the summer on the tractor. It’s expensive and not something we financially needed, but it is what it is. The new tires should last a long time. It sure beats doing everything by hand!  

It’s been a long, hot, humid and downright moist summer. I’m ready for cooler nights with the windows open and cheaper electric bills. 


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New Kid in Town

There’s a new kid in town. Meet George. He’s a full-blooded Boer goat we picked up yesterday in Munfordville, KY. He was born on Feb. 1st, which makes him 3.5 months old. 
He has a very sweet disposition. He loves to walk around with us and be petted. 

Because Anikon (Goat) was the only goat we had for a year, I forget that he’s a dwarf until I see him next to a regular-sized goat. George is already bigger than Anikon!For the record, don’t let the pics fool you. It’s VERY hard to get good shots of animals that refuse to pose, no matter how nicely we ask them. 😉


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Sadness…

Friends,

It has been a rough night and day here on the farm! Clarence died last night from enterotoxemia. 

Some might say he was just a farm animal. No, he was a family friend who taught us much more. He brought us closer to friends and helped us make new ones. 

I would have never know that a goat could have so much personality if it wasn’t for Clarence. We have plans of having a small goat herd to help manage the farm and Clarence was the first. It will still happen just have to wait a bit now. 

He brought us a lot of joy, and from the comments we received many others too. He is missed. 

~Wes 


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Meet Zuzu!

Please welcome Zuzu to the farm!  She’s a Boar mix goat who recently turned one. In a few short months, she’ll be bred with our Clarence to make beautiful little kids!


when Clarence met Zuzu 🙂

Additionally, yesterday was Ferdinand (AKA Cow)’s 1st birthday.  Of course, Farm Girl had to bake him a cake. Or two. One was for us, the other for him. She said she wrote “MEEHR” on the cake because that’s how he calls to us when we’re outside – as in “come MEEHR and feed me animal crackers!!”