Our eldest cow (who is turning 18) had her wee bull calf this morning. He will be sold either as a steer or intact bull. If you want a bull, speak up fast!
2022 will be our last year of calving with our Irish Dexters. It has been a wonderful sixteen years. Our bull will soon be headed to a new farm and our geriatric girls will “retire” after weaning these last calves.
Calves will be posted after they are born, which can begin after Mother’s Day. Let us know if you are interested and we will reserve your calf until weaning, usually in 5-6 months.
Icelandic Rye Bread
- 1 3/4 cups rye flour
- 1 cup all purpose flour
- 2 cups milk (or older cream/yogurt that has been watered a bit)
- 2/3 cup golden syrup or molasses
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- Line a loaf pan with parchment paper, bonus if your loaf pan has a lid. If not, have foil handy to seal off the top of the pan.
- Preheat oven to 195°F
- Mix all ingredients (I find mixing the wet together first helps) and pour into baking pan.
- Cover loaf pan with foil or lid
- Bake for 12 hrs
Did you know that SteelMeadow’s podcast, Blind Hog and Acorn, is already into the third season? What started out as a solo podcast by Mary Jane, aka The Acorn, quickly morphed into a weekly rehashing of farm chores with Glenn, the Blind Hog.
Join the two farmers weekly as they retell what went wrong and what went right at SteelMeadow Farm. New podcasts drop every Sunday morning. Click here and sign up!
These lemony muffins certainly hit the spot!
Nilsson’s Finnish Lemon Muffins
- 2 1/4 sticks butter
- 1 cup sugar
- 4 eggs
- 1 whole lemon, zest and juice
- 2 tsp baking soda
- 2 1/3 cups pastry or all-purpose flour
- 1 jar lemon curd (optional- you won't need much)
- Preheat oven to 350F, prepare muffin pan with liners
- Cream together butter and sugar in mixer until fluffy
- Add eggs, one by one
- add lemon juice and zest
- mix baking powder and flour, then add to wet ingredients
- spoon into baking cups (I actually made 16)
- spoon 1 tsp of lemon curd onto the top of each muffin cup
- bake 30 min or until golden
Seven weeks of collecting sap from black walnut trees in the yard has netted us over 2 gallons of finished syrup. Dark, delicious and with such depth of flavor! The sap run is slowing, what sap collected is getting a little cloudy, and the trees are popping their buds. Time to stop!
If you have black walnut trees in your yard, consider tapping the trees next year and produce your own syrup!
The first wave of kids have been born from our registered fullblood Savanna buck “Goat Man Special” and our registered dairy girls. 6 doelings and 4 bucklings. They will be weaned in April/May.
Thinking about buying livestock but also wondering if you have everything all set? Don’t be like others and bring home livestock before you are ready!
Recently updated the Livestock Buyer’s Questionnaire, you can check it out on our Farm Practices page: Read Page
It is our hope that the questions in the form will help you to prepare and plan for “everything” that can go wrong before you bring home your new farm additions.
Showing the last of the kids we had for sale- these kids are all sold. In 2022 we will have kids from registered Savanna bucks, promising 50% offspring that can be registered.
12 doelings, 9 market bucklings and 2 really, really nice bucklings that are good enough to be herdsires. Weaned, dewormed, ready to roll.
Too good to last long- sweet, nutty, buttery, and the pan is half-gone already????
- 4 oz butter, melted
- 12 oz brown sugar
- 3 large eggs
- 2 tbsp apple cider vinegar
- 2 tbsp Irish whiskey
- 1 tsp baking powder
- 1 tsp salt
- 6 oz whole wheat flour, or combination ww and oat flours
- 5.5 oz chopped English walnuts
- 2 oz craisins, to be sprinked on top of batter in pan
- prepare 9×11 pan, preheat oven to 350F
- In mixer, add melted butter to eggs and sugar- Beat well.
- Add remaining ingredients, one by one. As soon as nutsare stirred in, pour into prepared pan
- Sprinkle craisins across top of batter and bake for 26-28 minutes. They should be sticky but not wet-wet…
- Let cool completely before cutting.