Farm | Sheep Pasture Renovation Update

how our pasture renovation is coming along

This spring we did a lot of brush clearing and some frost seeding of desirable grazing grasses and legumes. Now in early June I’m happy with our results so far. Now I’m going to be using sheep to keep the weeds and brush managed over the course of the grazing season, they are great little mowers.

Check out how it looks in the video below.

Farm | Spring on the Farm + Lambs!

Spring on the Farm

Hello GREEN! Wow, I didn’t realize how much I needed to see green this year, I’m sure you can relate.

Spring on the farm is always filled with projects, some larger than others but all necessary. This spring we decided to focus as much as possible and keep as few irons in the fire as we’re able. Since buying this farm a year and a half ago Matt and I have realized that while there is an endless list of projects, we can’t maintain our past pace. We miss out on a lot of important pieces of life if we’re constantly working on farm projects.

Building our hay and equipment barn

This spring our biggest project is the hay and equipment barn. The barn is well underway and the roof should be on by first crop in late May or early June. Last season we were storing hay in every nook and cranny and outdoors making feeding a challenge. I’m so excited to have a dry place designed to make storing and feeding hay easier next winter.

I will be sure to share a more complete picture of the barn as we make more progress towards the finish line.

clearing and seeding

Just like last spring we’ve put more time into clearing and seeding areas of over-grown pastures. While Matt’s attention has been on the barn build, I was able to focus on the clearing projects for a couple weeks this spring. I brushed out a good portion of the sheep pasture and got some seed on the ground. There is still a lot of work to get this back into shape but I’m thrilled to have made a little more progress.

we welcomed lambs

This was our second lambing season and I can’t say things went smoothly. While I was far less stressed than last year when it came to worrying about our ewes delivering without my help the last couple ewes brought bottle babies and vet visits.

We ended up with twelve little Cheviot lambs, all spunky and with a desire to live. Our first four ewes delivered with ease, their babies nursed with ease and all was right in my world. Then ewe number five delivered triplets. Like I had read she did indeed reject one of the triplets, a little girl I named Annie. She became my first bottle baby and my mom had to help me teach her to nurse. She quickly figured it out and is doing very well on her own. Ewe number six gave birth to two little boys. However, I quickly realized one couldn’t walk and the other wasn’t figuring out how to nurse. So, I took the little one who couldn’t walk into the vet. They splinted his front two legs because the tendons needed strengthening. He was up running in 24 hours and is full of love. I was feeding his little brother with a bottle but he has learned to nurse and I’m hoping to wean him off the bottle in the near future.

I certainly learned why people say bottle babies are work. Boy have I been absolutely exhausted since we welcomed those three. It takes a lot of my mental capacity to worry and flex my schedule to accommodate them in such a busy season. I’m so thankful that I have family to help.

With that said our final count for 2019 is 7 girls and 5 boys. I’m so thrilled everyone is doing well and I’m hoping for less bottle babies next season.

Benefits of Wool Bedding

Benefits of Wool Bedding

Wool is used as a sustainable fiber throughout the marketplace. It is sought after in the clothing industry for keeping wearers warm and dry, but did you know it has incredible benefits for sleep?

Wool is incredible for staying comfortable throughout a long summer or winter night. Its greatest benefit is that is helps you regulate your body temperature, keeping you cool in the summer and warm in the winter.

You know the saying ‘counting sheep?’ I’m pretty sure that they’re talking about wool bedding…

the benefits

1. Wool helps you regulate your body temperature. It keeps you cooler in the summer and warmer in the winter.

2. Wool is naturally hyper-allergenic

3. Wool is easy to clean, simply air it out on a sunny day to keep it fresh

4. Wool is a durable material that can be re-felted into bedding several times over its lifetime

5. Wool mattress pads give you extra support for better sleep

6. Harvesting wool keeps our sheep comfortable too. Wool is harvested before the spring and summer heat, so harvesting wool helps our ewes have a light summer jacket that helps keep them cooler.

Stay comfortable, sleep on wool

Farm | When Cheaper Isn't Better

cheaper isn’t always better

If you’re like me you’re always after the best deal available for most items on the market. However, I’d venture to guess you’re also like me in the fact that you’ll spend your hard earned money on something you find valuable. It might not be diamond rings, it might not be ethical clothing, and it might not even be food.

But, you probably value something so highly the price wouldn’t matter a whole lot to you and you’d even go out of your way to get it.

My passion is to share with you more background on a topic that is very close to my heart. That is the $3 head of lettuce and the $3 beef at the grocery store.

Cheap food isn’t better, cheap food is killing us.

Disease

Did you know that 1 in 4 Americans have diabetes? Or that roughly 40% of Americans struggle with obesity, which can lead to heart disease, diabetes and some cancers?

The industrial food system has allowed food to get cheaper but only at the expense of our health, animal health and the health of the people that work to put food on our tables.

Much like the fashion industry, the food industry in America has been driven by lower costs. The only way to make things cheap is by cutting every corner possible, which in turn, has made American’s sick and those who work to keep food on our dinner table even sicker.

Food - Borne Illness

The CDC estimates that ‘48 million people get sick, 128,000 are hospitalized and 3,000 die each year from food borne illness in America’. Recalls on beef alone in 2018 totaled 31 independent recalls - totaling 13,185,563 pounds of beef. The numbers of people that died due to food borne illness is disastrous, our food shouldn’t be killing us. AND on the other end, which also breaks my heart as a farmer, these recalled pounds of beef are animals that are dying to feed us. We should be harvesting animals that make it to dinner plates to give us a nutritious meal, not meat that get’s pulled off grocery shelves because it could kill us.

To give you an idea of how many animals were harvested and pulled from grocery shelves in 2018, in just beef alone, I’m counting upwards of 33,000 animals. When I harvest a steer on my farm, I get back roughly 400 pounds of beef. If we divide 13,185,563 pounds of beef that was recalled last year alone, that is a total of nearly 33,000 animals that were thrown away for no purpose other than the desire to make beef cheap enough to sell a $1 hamburger at McDonalds. We’re not only looking at a in-excusable number of human lives lost, but of animals lives lost all in the name of cheap food.

And that’s just food borne illness.

The farmer’s share

I was baffled when I saw this chart for the first time, and I would guess you are too. No wonder we have a food problem. Have you ever driven through Nebraska or Wyoming and seen the miles and miles of feed lot beef? That’s what you get when you have to meet such a low cost demand. You can’t make a living on $1.95 per pound for beef, the economics just don’t work.

https://www.wisconsinfarmersunion.com/

Slavery in america

Do a little looking into the industrial food system and you’ll quickly realize that slavery is not truly gone in the agriculture industry. Meat packing workers, field workers and even farmer’s themselves have become slaves to the system.

For example, a single industrial food system chicken house costs upwards of $500,000 dollars, which the large companies ‘finance’ to their farmers. In order to be a competitive chicken farmer for large buyers a farmer would likely have several of these buildings. It’s been stated that even with multiple chicken houses a farmer is only likely to pull $20,000 annually in profits. Again, the price we pay for the chicken on the grocery shelf, is not what the farmer is getting paid when we buy from large suppliers. Working in such unsanitary chicken houses for $20,000 dollars, with a mountain of debt to the companies, is exactly the type of ‘slavery’ that these farmer’s face. There is no way out for many of them.

Meat packaging and field workers suffer from little pay, high-risk of injury jobs, unhealthy working conditions and abuse. Just imagine for a second being brought to this country with a promise of a ‘good job’ only to be abused and endure incredible suffering instead.

All in the name of cheap food.

Change is in your hands

We’ve all been consumers of cheap food. We’ve all been looking for the best deal at the grocery store. We’ve all looked at a head of lettuce, a package of ground beef, and our Thanksgiving turkey without questioning how it was raised, who processed it and how it got to our local grocery store. Most of us have looked at it through dollar signs.

I honestly understand that it’s a hard habit to break. I love a good deal and I love convenience, but when I looked at the industrial food system of America my heart broke, I was angry and I needed to change my thinking. I hope you feel the same.

Perhaps you’ve made steps to knowing your food better, if you have you’re already making a difference. If you are still a deal shopper at the local grocery I know where you’re at. But change needs to happen. We need to spend our dollars in a way that makes change happen. The industrial food system came out of our very own desires for cheaper food and if we desire something better - it will come. If you feel powerless, like the food problem is bigger than you, I want to firmly tell you it isn’t.

You can choose to ask questions, to get to know your local farmers and to know your food.

I Know it costs more

Going back to my very first argument, I GET IT. I understand the desire to consume a deal, to stop in at my local grocery for that $3 per pound hamburger BUT eating cheaper isn’t valuing my health and the health of all the people connected to the food chain. It is going to cost more now but it’s going to change our future for the better.

Practical Steps

One thing that has changed for us since eating more locally and knowing our food better (though we have much room for improvement yet) is that we eat differently. Meat is no longer making it onto our nightly dinner menu, we actually eat far less meat since we began farming than before we farmed. Meat raised and harvested right costs more than meat raised in manure lots that are stuffed to the gills with cattle; that are then processed in an assembly line that is bound to break every once in a while (contaminating that meat). We buy our own meat and since it comes at a higher cost we eat less of it, honestly we eat meat about 3 times a week.

1. Start with something small. Unhappy with inhumane treatment and harvest of animals, start by buying meat from a farmer you trust. Unhappy with slave labor in California wine making, buy local wine made from local grapes. Unhappy with eating Romaine lettuce that makes you sick right before the holidays, partner with a CSA.

2. Do the research. Information is at our finger tips, but we need to be willing to look and we need to be willing to be confronted with hard realities. Start by watching Food Inc. (available on Netflix) and research your questions from there.

3. If you have a family history of a particular disease, check to see if it’s linked to a food you’re eating. For example, a customer of mine buys grass-fed meats because a grain diet can be linked to Alzieimer’s, and her mother just passed from that.

4. Find a local farmer. If you’re in Wisconsin finding a farmer has never been easier. You can find a list of local farms on the Farm Fresh Atlas.

Perhaps a change in how you spend your dollar means a change in how you eat. BUT in exchange you’ll be part of a valuable movement to say no to unhealthy food, to big corporations and to change the way America eats for the better.

For a deeper look you can watch food inc. for free on netflix

Recipe | 30 minute Garlic Cilantro Lamb Shoulder Steaks

30 minute garlic cilantro lamb shoulder steaks

Ingredient List

2 Homestead lamb shoulder steaks, serve 1 per person

4 tbsp olive oil

1 tbsp garlic salt

1 tsp red pepper flakes

4 tbsp fresh cilantro

How to Make This Deliciousness

Preheat a cast-iron/stainless steel pan over high heat. Drizzle the shoulder chops with the olive oil and generously season with garlic salt and red pepper on both sides. Place the shoulder chops in the hot pan then sear for 2 minutes per side, do not cook longer or your chops will be over-cooked. Flip the lamb chops onto the fat side and allow to sear for 1 minute, until the fat has started to render and caramelized. Remove from the pan and allow to rest for five minutes before serving.

Serve with roasted vegetables

Slice your favorite vegetables, drizzle with olive oil. Cook for 30 minutes at 375 degrees. Flip after 15 minutes.

Farm | No, Lamb Meat is Not From Baby Lambs

No, Lamb Meat is Not From Baby Lambs

I get this question a lot actually, and I can’t believe I didn’t think to answer this question here on the blog before…

So, I’m catching up and answering this question today

‘is lamb meat baby lambs?!’

Heavens no, that would be a sad world if we harvested baby lambs. They are so stinkin’ cute!

So what is ‘lamb’ meat?

Lamb meat is simply meat harvested before a year of age. Our wethers (ram lambs that have been castrated) are mature at 8-12 months. This season they were harvested at 10 months of age if they were singles, and 12 months of age if they were twins. Lambs at this size are fully mature (they grow like weeds) and would get less tender at an older age.

Then there is mutton

Mutton is the official term for lamb harvested after a year of age. Most often this meat is harvested from old breeding stock that is no longer in their prime breeding age. These animals are harvested and we’ll use the meat to make a tasty mutton grind, we don’t believe in letting any life go to waste.

Eat with confidence

I’m sorry it took me this long to ‘clear the air’ on this one. If you have any additional questions on your lamb be sure to ask!

Homestead | Goodbye Winter

Winter 2018-2019 You’ve Been Real

I don’t think I’ve ever been more ready for the hustle, mud and lack of sleep that spring brings more than I am this year. I’m sure you can agree.

This winter was a tough one for many reasons. We started the winter three month short on hay due to the incredibly wet summer which meant I needed to buy hay in from other local farms to keep everyone fat and happy. The ice storm in January kept our driveway so slick that getting additional hay in meant either sleds or some sort of miracle. We got our miracle in the form of pot-ash (salt) from our local farm store after everyone sold out of every bag of ice-melt available the Midwest. Two hundred pounds of pot-ash made our driveway somewhat pass-able for the Bobcat. So, as I fed my very last bale of home-grown hay our delivery of additional hay came. Matt drove it down the driveway two by two, literally the very same day.

Due to the poor weather for cropping last summer hay was at a premium. So instead of small bales that are easy for me to hand-feed, we had to buy in large square bales. So, needless to say I’m not going to miss hand-feeding large squares flake by flake and I’m making plans to upgrade our small square baler instead of buying a large square baler when the time comes.

On top of the hay crisis we dealt with some extreme cold. Temperatures that dipped into -55 degrees with the wind-chill. The animals were tucked and fared well even on the coldest nights. We were blessed to be protected from such extreme wind chills here in the valley, and I’d guess we sat somewhere in the -40’s. When we bought our farm I never thought about the benefits of being ‘tucked in’, but I’m thankful we were. It sure made those cold days more bare-able.

The driveway being iced for over a month meant hauling feed, groceries and fuel for our furnace down the driveway. I used tarps to haul salt and feed when we couldn’t get a car out or down the driveway. We’ve decided to never buy a two wheel drive vehicle again.

Spring 2019, thank you for being here

So, bring on the spring. Bring on the crazy hustle. Bring on the mud. I’ve never been so ready.

Renovation | Our Farm Plans for 2019

Our farm plans for 2019

Better late than never, right?

As the queen of taking on too much in a year, it’s taken me some time to develop our plans in a ‘realistic’ and light-deadline kind of way.

BUT, I did want to share a few of the things we’ve decided made our priority list this year.

our hay and equipment barn

Last fall we installed all the posts for our new hay and equipment barn. I’m so excited to get started on this project. This winter we had hay tucked into every nook and cranny here and at a friend’s farm, so I’m excited that next season we will have all our hay stored here. Our equipment spent all last summer in the weather so it will be nice to have a place for that as well.

Livestock Barn Extension

I’ve already out-grown my original livestock barn. So we’ll be adding another bay for our sheep this year.

Water Line

Last season we set up our 18 acre pasture and this will be our first year grazing it! So we will be installing an above ground water line in order to adequately water our cattle while they graze.

Dry Lot

Our dry lot was thrown up two years ago, because we had to move our four steers to the farm ASAP. It needed grading last season and once that was complete we had too many things going on to finish the fencing. This season we’re hoping to finish the fencing and corrals in our dry lot to make handling and winter shelter easier on us and our livestock.

We are also hoping that we will be able to add a bunk feeder for our cattle and permanent feeders for the sheep. We will see how far we get with this. It is definitely lower on the list of must-do’s.

Clearing

This is the job that never ends, or so it sometimes seems. We still have quite a bit of clearing to do in our upper pastures before we can finish some interior fencing projects and seeding. While I already believe this is unlikely to happen, it always remains on the list.

Farm Store

We’re also be roughing in our farm store. It won’t be complete this year but we’re excited to get things more organized for you to visit us!

it’s going to be another busy year

We’re (or actually I’m) trying to set more realistic goals this year so that we can reduce the stress that often comes with such a hefty to-do list. We never expected fixing up this farm would be easy, but renovating the farm has sure been quite the project. While the annual changes have been huge and rewarding, it can sometimes feel like an over-whelming, never-ending project. We’ll get there in time and I’m trying to push myself to be patient.

I will of course be posting our progress and projects here throughout the season, so stay tuned!

Farm | Why Grass-fed?

Why raise grass-fed?

This is a really simple question for us to answer.

Cattle and sheep were created to graze.

It really is that simple for us. Grass-fed beef and lamb are healthy for you because the animals were raised on a diet that reflects nature.

Our philosophy from day one was: why feed a ruminant grain substitutes when they are so perfectly designed for grazing?

Recipe | 30 Minute Dinner - Lemon Garlic Lamb Chops

Lemon Garlic Lamb Chops & Roasted Vegetables

Lamb chops are such an easy, delicous and quick way to serve dinner.

This recipe is designed to get dinner on the table in 30 minutes. So the next time you're looking for something quick that your family will love, be sure to try this recipe.

***Recipe is for 2 people. double as necessary.

Roasted Potatoes

4 thinly sliced red potatoes 
1/2 head of broccoli sliced
4 tablespoons olive oil
1 tablespoon garlic salt (or more to taste)

How to Cook

Heat your oven to 350 degrees
Chop potatoes and broccoli and place on a baking sheet
Drizzle olive oil and add garlic salt
With your hands lightly mix to coat the vegetables with olive oil and garlic salt
Put in the oven for 30 minutes.

While your vegetables are roasting get the lamb chops ready, start them 15 minutes after putting vegetables in the oven.

Lamb Chops

4 Homestead lamb chops, serve 2 per person
2 tbsp olive oil
juice of 1 lemon, approximately 3-4 tablespoons
2-3 tsp dried oregano
1 tsp red pepper flakes
2 tsp thyme leaves
4 garlic cloves crushed
1 tsp salt
pepper to taste

How to Cook

Pre-heat a cast-iron/stainless steel pan over high heat.

Drizzle the lamb chops with the olive oil and lemon juice, generously season with the herbs and spices on both sides. 

Place the lamb chops in the hot pan then sear for 2 minutes per side, do not cook longer or your chops will be over-cooked.

Flip the lamb chops onto the fat side and allow to sear for 1 minute, until the fat has started to render and caramelized.

Remove from the pan and allow to rest for five minutes before serving.


Remove your roasted vegetables when they can be easily pierced with a fork. Serve lamb chops with roasted vegetables and a lemon wedge. Enjoy!

Farm | Two Months Until Lambing!

We are two months from our second lambing season

and I can’t wait! Little lambs have been deemed a farm favorite, there really can’t be anything cuter. I look forward to sharing our second season with you on video.

Farm | What Life Looks Like for a Small-Scale Grass-fed Farmer

What Life Looks Like for A Small-scale Grass-fed Farmer

One of my strengths as a person is being honest, one of my weaknesses as a person is being too honest. I’m not one to sugar-coat the reality. I quickly evaluate risk and reward and look at the realities of things rather than the best-case-scenario.

So, I’d like to preface this post to say I never want to discourage someone from becoming a farmer, this life I live is beautiful, but I don’t think it’s for everyone AND I certainly don’t think it’s as romantic as Pinterest would have you believe. Farming comes with an incredible amount of sacrifice and there is beauty in it but it certainly isn’t a fit for everyone’s vision of living their ‘best life’.

In fact only 2% of the population are farm families (make a living on their farm), just think about that. It’s crazy isn’t it?

My farm background

Before I get into what it looks like to be a grass-fed farmer I want you to know some facts about my position coming into farming, because your position may make this all look a little different than it does for me.

I didn’t grow up on a farm. I quit my 9-5 design job four years ago. I’m a beginning farmer, meaning I’ve been farming less than ten years, as I write this I’ve officially been farming just short of four years. I’m in the process of scaling my farm to be a viable income and a partial career (floral design is my second career). I graze 26 acres and my current farm capacity is 30 steers and 100 sheep. So, I’m not by any means a large farm in fact I’m a very small-scale farm. I’m 27 and have been self-employed part-time and employed part-time off the farm for the past four years. I HATE loans, but I’ve had to learn to appreciate their use in balancing my cash flow.

So what does a year look like on the farm?

You’re going to be working 365 days a year

If you’re in a 9-5 and dying to get out like I was, just consider this for a second. There’s no PTO, no holidays and no sick days if you’re a farmer. This definitely shouldn’t stop you because ‘if you’re doing what you love you truly won’t work a day on the farm’ (see how I twisted that saying?) but it is something I didn’t fully grasp until I actually quit my 9-5.

However, if you’re lucky like I am, your birthday falls in the summer. Which means you can get your grazing rotation scheduled so as not to land on your birthday. If you’re really lucky you have automatic watering systems and you could take the day OFF but that isn’t always reality.

The thing about livestock is they LOVE to eat, funny I’m the same way. They need something from you on a daily basis even in some of the most well-designed systems. They don’t care if it’s snowing, raining, if it’s your birthday or it’s Christmas day, they still want you to be diligent in caring for them.

If this sounds like fun, or at least not the worst thing in the world, you may thrive as a farmer.

so if you'r still interested after knowing you’re giving your days off a wave goodbye

Let’s look at what the seasons look like for a small-scale grass-fed farmer.

the growing season on the grass-fed farm

Summer is one of the ‘easy’ times on my farm. I choose to rotate every one to three days, depending on how the grass is growing. It’s manageable for me at this point in my farm journey when I have other irons in the fire. Some grazers rotate multiple times per day, it’s just not workable in my current state of life.

So, my summer chore list looks something like this

Daily

• Water livestock

• Move and water cattle

• Move sheep and set up tomorrow’s grazing strip

Every Three Days

• Document rotations to track seasonal changes

• Scrub stock tanks

• Check and fill mineral supplies

Weekly

• Set up new grazing rotation for cattle - I set this up a week at a time

Monthly

• Check and clear perimeter fences - this is especially important for a new farm when things have been neglected. I often have to spot spray noxious weeds (honeysuckle, boxelder and grape vine) along my perimeters to keep the fences hot and the cattle on the right side of that fence. If you’re going organic this will look different for you.

Memorial Day, July 4th, August and if I’m lucky September

• Harvest hay | hay crops tend to be ready for harvest about these dates here in southern Wisconsin. So for four days, four times a year, my time is spent on a tractor cutting, tedding, raking and baling hay

• Take and submit hay samples

  Seasonally

• Manage meat inventory

• Market and sell meat

• Take and submit soil samples

• Seed (this may not be every season depending on your farm)

• Fertilize as needed

winter on the grass-fed farm

Daily

• Feed hay

• Fill stock tanks with fresh water

Weekly

• Check and fill mineral supplies

• Scrub water tanks

Monthly

• Replace bedding (can be more if weather is poor)

what holidays and family time look like

Let’s be honest, nobody is going to do your chores on Christmas so that you can stay and play games all night with your family. Wouldn’t’ that be nice though? Matt and I drive separate cars to some Christmas gatherings so he can stay and enjoy a full day and I can get home to do chores. I’m hoping to move towards self-fed hay to give me a little more time to ‘play’ but those stock tanks will always need filling, and it’s likely something needs tending when I get home.

Hinging on my point above family time looks a little different for me now than my pre-farm life. While I do my best to go to all the gatherings throughout the year, I’m always the one leaving early. Water tanks must still be filled and if the grass isn’t growing the livestock are going to be calling for delivery service by 4pm. That’s just the reality of it.

vacation and little luxuries

This is going to look different for everyone. Perhaps your’s will look a lot like mine, or perhaps it’s quite different. I quit my 9-5 at the same time we brought home our first two steers. I started a landscape and floral design business and was working towards scaling the farm to be a profitable business all at the same time. Matt has worked his passionate 9-5 since we’ve been married but with my income, brand new business + a part-time position, things have been tight for us. So after prefacing our situation…

That vacation you had ‘planned’ this year, well you might need to replace the haybine instead. That cute pair of Ariat boots, that kitchen remodel… those may not be in the cards for you this year either because you only harvested two hay crops instead of four and you’re buying a lot of hay to feed livestock this winter.

If you’re strategic this is only a season (though I’d kind of doubt it), but if you’re looking to be a farmer and you’re starting from scratch it may look like this for a while.

which leads me to this, you might be ‘broke’ for a while

Things may look different for you if you have a full-time off-farm job, and it’s likely you’re going to have to carry some part-time work off the farm while you’re getting started.

This farm has been a big part of my 'weekly work hours’ and annual income, since we started. So while I’ve been making income (on farm, off farm, and through other businesses), starting a farm from scratch eats a lot of those pennies away. There is seed to buy, fences to install, hay to purchase, equipment to buy, barns to build and the list goes on… unless you’re lucky enough to get a farm that’s ready to rock-and-roll this may be what it looks like for you too.

Knowing your numbers is essential to mentally surviving this ‘stage’. Actually keeping the profits I make from the farm (and not reinvesting it back into the farm to scale) starts in year five, another year from now. If you’ve received your Bachelor’s degree just think for a moment about that timeline. Matt and I were in school for five years, it seemed like eternity then and waiting five years for a viable paycheck seems like an eternity now.

However, I did myself a favor and made projections before we started and by year five I projected good profits, profits that will make up a good portion of my desired income. It has helped me mentally through this stage… while your friends are advancing in their salaries you may be ‘getting by’ because grass-fed cattle don’t grow overnight.

it may look different for you

I understand that everyone comes into farming at different stages in life with different expectations. However, if there is one thing that stays the same no matter what stage you’re in is the commitment to working 365 days a year. This lifestyle is a beautiful one if you consciously decide it’s right for you. Get into farming because the beauty of the life out-ways the sacrifices you’ll certainly have to make.

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Floral | FAQ's

Frequently Asked Questions

How much do wedding flowers cost?

Pricing will depend on the size of your bouquets, the number of attendants you have, the size of your centerpieces and your ‘extra’s’.

However, most of my bride’s spend between $2,200-$4,000

Do you offer complimentary consultations?

Yes! Let’s meet for coffee or wine and chat all things flowers!

Who should I bring to my consultation?

Bring whoever will support your individual taste! Just like dress shopping too many ‘cooks in the kitchen’ can distract you from choosing the flowers YOU love. It is also a good idea to bring whoever will be putting down your floral deposit. While I don’t accept deposits until you receive a formal proposal, it is a good idea to bring them with you so you can be on the same page when it comes to pricing and options.

What if I don't know anything about flowers?

That’s totally OK, I’m here to help! Bring images with you to your consultation and I will help you formulate a floral palette that will best fit your personal aesthetic.

Do I need to purchase vases?

You do not! I have a selection of vases that you’re welcome to use for your event, they are complimentary.

Am I the only bride you’ll work with on my wedding weekend?

If you’re booking full-service flowers then yes, you’ll be my only wedding that day. If you’re looking for floral styling only it is likely I will book another wedding on your date. But, rest assured your flowers will get my best attention no matter what service level you choose.

Do you offer delivery and tear down?

I provide full-service delivery and installation. I do not offer night-of tear down but am happy to work with you to pick up any rentals the week after your event.

If my wedding is outside of Madison, can I still work with you?

Absolutely! I work with couples getting married within a 45 minute radius of my farm in Belleville, Wisconsin. If you’re outside of this radius I would still love to work with you, but I have a floral minimum of $4,000 + travel fees.

Do you create samples of bouquets and centerpieces?

I can not. I am a small shop that works with seasonal flowers and create them for my individual couples, meaning I don’t have ‘extra’ flowers on hand. Each floral creation highlights flowers that are in-season and that are at the top of their game the week of your wedding. This decision was made to make insure you’re getting fresh, beautiful flowers on your special day. However, I can guarantee that the flowers selected will match your vision and will incorporate any ‘must have’ flowers.

What does it look like to book with you?

Booking is rather simple.

1. Book your consultation

2. Let’s have coffee or wine and discuss your vision

3. I will create a custom proposal for you

4. Review your proposal

5. Send in your deposit

6. Check flowers off your ‘to-do’ list!

Farm | Food Inc.

Food Inc.

THE VIDEO THAT CHANGED THE WAY I EAT

Most would argue that I was born a farmer, and they would be mostly right. But my passion to farm was given purpose because of one class during my final year of college.

I was sitting in one of the classes that I would have initially written off as ‘a waste of time’, it was a non-degree filler course and I definitely looked at it that way.

However, one day, I sat down in that class unprepared for what I was about to be confronted with. The title ‘Food Inc.’ splashed up on the big screen and my curiosity sparked for the first time. Then, as the film began rolling I became incredibly uneasy. What was flashing before my eyes was the incredibly inhumane treatment of livestock in the ‘modernized’ food system.

It was down right horrifying to watch cattle being drug off trucks with skid steers, ALIVE, because their legs had broken in transit. To watch female pigs give birth and not to have room to even lay down comfortably, and to watch chickens being de-beaked and living in their own waste.

What was as equally horrifying is the unhealthy levels of antibiotics in our food, the tasteless, fattening substitutes that have been made in the effort to keep things ‘cheap and quick’.

It changed me and it dramatically changed the way I looked at the meat on my table.

WATCH THE TRAILER FOR FOOD INC.

I HAD TO BE PART OF THE CHANGE

The only way I could see myself continuing to eat meat, was if I could be certain that it was harvested from livestock who live natural and comfortable lives. Which quickly lead me to the conclusion, I had to be a farmer that helps others make a change at their own dinner tables.

I had to make my ‘dream farm’ a farm that brought people in who had also been confronted with the horrors of our modern livestock systems. People that want healthier, tastier meat that was raised the right way, with the animal’s welfare at the forefront.

YOU CAN be part of the change

You can choose what your food dollar supports and I believe there is great power for change in your choice. You can choose to eat your meat with the confidence of knowing how it was raised and harvested. You can buy from local farmers so that you can get all your questions answered.

You have a choice and you have the power to change the way you and your family eat. I’m here to help you make that change.

Farm | 10 Fast Facts From Your Farmer

10 Fast Facts from your farmer

Our livestock are on all-grass diets, we do not feed any grain.

Our livestock spend their spring, summer and fall on pastures.

Cattle and sheep were ‘created to graze’ as ruminants.

‘Grass’ on our farm consists of a diverse mix of clover, alfalfa, grass and chicory which offers our livestock the most delicious buffet throughout the changing seasons. Our pastures are crafted for optimal nutrition so that our cattle can grow naturally without grain.

We employ antibiotics sparingly and only when absolutely necessary to the health and well-being of our livestock. We do not treat our livestock ‘across the board’ but instead treat individual animals.

We practice regenerative grazing to reduce the amount of chemicals we bring on to the farm, any chemicals used on the farm do not come into contact with our livestock.

We have an ‘open door policy’, if you want to stop by to see the farm we’d love to welcome you. Contact us below to schedule a time to visit.

We harvest our animals on the farm to ensure the most humane harvest possible.

Brit is the head farmer and does the daily livestock handling, livestock feeding, customer communication, order processing and delivery.

Matt and Brit’s parents are helpful hands for hay harvest and building projects.

Farm | Why We Decided to Farm

Why we farm

we wanted to know how our meat was raised

During our final semester of college farmer Brit was exposed to the documentary Food Inc., which is quite frankly horrific. Food Inc. documents some of the practices in the modern food industry, particularly the meat industry in America. After being confronted in such a dramatic way we had to face the harsh reality that we didn’t know where the pork on our table was raised, how our chicken was fed, or how our burger was processed. The scariest part for us was that we had not even questioned it before.

Flash-forward to our post-college life and we knew we wanted to make a change in our eating and purchasing - of meat products in particular. So we started raising our own cattle, just for us, and put our dollar to work in our local community with our purchases from local farmers. But, our own necessity for knowing how our meat was raised grew into a burning passion to make a bigger impact.

we’re passionate about connecting you with your food

Which leads us to today. We’re raising beef and lamb for dozens of families in our community and keep an open door policy. Our passion is sharing our farm, our livestock and all aspects of of raising beef and lamb with you. From babies we bring home or birth right here on the farm, to their ‘one bad day’, to how we actually feel about the meat industry, we’re open to sharing it all with you. We believe that what you eat shouldn’t be a secret and your farmer shouldn’t be a corporation.

Our promise is to do our best to answer all your questions so you can dine with the confidence that your meat was raised in the manner you expect.

Floral | Vendor - Blushing Willow Bridal

Photo by Ruthie Hauge Photography

Blushing Willow Bridal

One of the things that makes my job so fun is getting to know and become friends with some talented, passionate and inspiring vendors. Today I’m sharing one of these vendors with you.

A beautiful bridal boutique

I’ve worked with Kassie on several occasions and she is one of the kindest vendors I’ve ever met. Kassie started Blushing Willow Bridal out of pure passion as many vendors do. She saw a need in the bridal industry and instead of clinging to her degree she felt called to fill that gap by going out of her comfort zone and opening her very own boutique dress shop.

Kassie has some of the most GORGEOUS dresses and she literally blows me away each and every time we get the chance to work together. She see’s all the details and is on her toes to make every woman that wears her dresses to feel their very best.

If you’re looking for a hands-on vendor who will be there to help you select your perfect dress look no further. Say yes to a dress with Kassie and you even get to celebrate with a pink bottle of champagne. Need I say more?! Oh wait, yes I do, her space is absolutely INCREDIBLE and it stands out from the crowd.

Homestead | Ringing in a new year

ringing in a new year at homestead

This is always my favorite time of year. I’m a dreamer and a do’er and I thrive on setting goals. So, this time of year always energizes me as I look back at last year and look forward to a new year in front of me.

Some of the things I’m looking forward in this new business year is: growing our leather offerings, maintaining our growth in our herd, posting a vlog on a monthly basis to show more of the farm and floral studio with you, welcoming my first couple to the floral studio, celebrating with double the couples than I did in 2018 and taking classes to improve my knowledge in some of my weakest areas.

A New Year wouldn't be the same without thinking about where you’re going right? Last year I focused on being intentional. It was a beautiful year in many respects because I left one thing to focus on. I developed systems for more efficiently running my business, I focused on what really mattered in developing this farm and I connected with so many amazing vendors, farmers and couples that allowed me to grow both in my business but also in my personal confidence.

Intentional thinking and buying is now part of my daily business routine. I find myself consciously thinking through every decision, how it benefits my work flow or my customers and I’m thankful for a year that helped me develop this skill. It conveniently translated into my personal life and buying and I’ve begun to find myself focusing so much more on my community than I did in years past.

With last year’s success in intertwining intentional thinking into my daily life I’m excited to focus on another area this year. This year I’ve decided to focus on balance. Last year the farm controlled our entire life. While it was a season, and really a much needed season for the growth of this business, this year I want to balance business and personal growth. I want to balance the amount of time I’m developing this business and the amount of time I’m spending with Matt doing things we love together. While it won’t be a perfect 50/50 balance, I’m excited to push myself to work less and enjoy our time together without distractions even more. I anticipate that taking some time away from work will help me develop this business even further than I could if I spent every hour trying to make it work.

I hope you’ve had some time to reflect on what you’re seeking this year in your career and personal life. Let’s make 2019 the best year yet!