Bringing Forth Good Fruit (and Vegetables)

After a couple of cool and rainy days Stuart and I ventured into the garden to see if the weeds or the plants were winning. We had some serious setbacks this month with the garden, after a raid by a flock of bluejays, and then a family of turkeys. Thankfully they broke most of the plants off at the top rather than the bottom (except for several cabbages which they dug up completely), so things looked ok. 

I can’t believe I’m still enjoying delicious, sweet and tender lettuce from the garden. If anything it’s doing better than it was 6 weeks ago: we have beautiful full heads now to gather easily for a salad:



I asked Stuart to weed some of the garden beds and told him what plants not to pull up. He stopped about 10 minutes in and said “Mum, I think these are onions aren’t they? So I should keep them.” I had totally forgotten I had planted onions there and they are still relatively small so look like grass if you aren’t paying attention. I was thrilled: all the hours we’ve spent in the garden, with me sometimes nagging him to work, have paid off. He is beginning to be proactive and really care about contributing to our family in this way. 


Stuart and I have been experimenting with our cheesemaking skills too. We want to make sure we have a way to store cheese or cheesemaking supplies long term. So this week we tried making cheese from 10 year old powdered milk that had been in food storage. It worked wonderfully!

We followed the recipe from (this site is one of my favorites):


Because of the foam on top of the powdered milk it curdled a bit differently:



But the final curds separated just fine:


I was really impressed with the yield. All of this (just short of 2 pounds) from 2 gallons reconstituted, which was just a few scoops of the powder. It barely put a dent in our 40 pound bag of the stuff:


After heating and kneading, we got some great cheese. Stuart did the string cheeses himself:



All packed up and ready to go into the fridge. This was mozzarella:


The chickens absolutely LOVED the whey:


Even our poor ridiculous looking molting ones:



We also experimented with making homemade ‘boxed’ mac and cheese. I don’t like all the additives in the regular stuff, and the organic stuff is really pricey and nothing special. We tried making our own from a whey powder and Parmesan. It worked great, and with some annatto it even looked like the orange stuff!



With the heat back, the chickens have resumed their sunbathing positions:


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But in the cool evenings the boys enjoy putting the animals ‘to bed’ and saying goodnight. Slowly but surely the lessons we are trying to teach these boys – hard work, stewardship, strengthening your family, and appreciation for the beauty and blessings around you – are paying off.


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Approaching Fall

It feels like fall this week. My cows love the cooler weather. They have been chasing one another all around the paddock and are very playful. The chickens have taken up their decorative positions for Autumn:


Despite our being nearly into August, I am still enjoying some late Spring and early Summer garden delights. This year in keeping with our farm philosophy I did my research and planted local heirloom seeds developed to produce longer in our weather. It seems to have paid off as we still have an abundance of lettuce, our third round or strawberries, and some happy snap peas:


I’m also excited to begin enjoying all these in earnest:






The approach of Autumn has also seen some of our older chickens go into molt. One in particular seemed to explode overnight! On our doorstep, no less. Although the coop didn’t look much better:



Our friends at a farm in Tully who purchased their chicks at the same time as ours, report that their barred rocks have begun laying:

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It is harder to tell with ours, since we already have brown layers. But I did notice today the rooster took a particular interest in them for the first time. So I think it is safe to assume they have begun laying too. I am looking forward to the appearance of some easter egger eggs!

This little taste of cool weather has prompted us to do lots of baking and cooking too:





Including my famous triple dipped fried chicken. If you try one recipe on this site, try this one! It is so easy and incredibly delicious! All it takes is two dipping dishes: one with egg, flour, and garlic, and the other with flour and whatever herbs and spices you like (we use a mix of herbs and season salt). Dip in the dry, then the wet, then the dry again. Then deep fry! Whenever I make this, it gets devoured within minutes:




We enjoyed this amazing rib roast too; delicious grass-fed beef from the farm down the road. Put in a crockpot all day with some broth, soy sauce, honey and garlic and served over rice. Mmmmm!






Cool weather also reminds me that times of plenty wont always be with us. So I’m storing up all this yummy freshness in my freezer. I always make sure to freeze my food flat on a tray overnight before  sealing it, so they stay individually frozen instead of in chunks:





I love my vacuum freezer! It does such a great job of keeping everything fresh tasting for months:



So now my freezer is stocked with lots of yummy sweetcorn and blueberries:





We’ve also been trying out this amazing antique butter churn given to us by some friends. This thing is quicker and more effective at making creamy butter than my blender!


We’ve also been using our surplus of watermelon and blueberries to make some delicious smoothies:




We’ve enjoyed the kindness of our neighbors delivering fresh flowers for the table:





And took some photos in the last of the Lillies before they wilted:

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I love watching the animals grow. Watching the kids grow. In September my little guy starts Kindergarten. Time goes so quickly. I’m so thankful for each day I have to enjoy it all.









Beautiful Things

This week was the culmination of an unbelievable amount for work as we put on the Wild West Community Fair I was the organizer for this year. A lot of blood, sweat and tears went into this day – literally. It went well. I was pleased, and relieved: it presented to the community a lot of things I believe in.

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I love people. I love helping people. I love having conversations with them. I love learning from them. I love being amazed by them. But, humans are complicated.

Today, after going straight from coaching a U6 soccer game to setting up and running and cleaning up the fair, delivering eggs in exchange for blueberries, then having a lovely but fidgety movie evening with my family, to going out and feeding and checking on the animals, my brain found itself in shock. 

Because all day it had been going something like this:

“I’ve asked this expert to speak, is there anyone that might have a different view? Should I put this tent in this location or will someone else want it? If I play these two kids on the field will I be able to watch the other two on the bench? Am I watching my own kids enough while I supervise this activity? Am I being too firm with them? Have I thanked everyone I should? Did everything get cleaned up alright? DId everyone enjoy it? Did the boys clean the eggs well enough for the delivery? …”

And suddenly found itself in the quiet of a field at sunset, with beauty and peace.

I like animals because, compared to humans, they’re easy. And that is coming from someone who studied people for a living. If a cow moos at you or your chicken seems a bit saggy, you can google it and fix it. But it wasn’t just the simplicity of problem solving that gave my heart peace tonight.

It was beautiful. It was quiet. The animals had a respect for and interest in one another that only beasts defined by simple needs and satisfied by such simple ends as basic food and shelter can share. I could sit in the peace amongst creatures that knew me and were glad I was there.

We can learn a lot from them, if we try. As I walked back toward the house, knowing my children were sleeping in their beds, with food in their bellies and a safe loving home, I was grateful for those small and simple things in life too.  I love the beautiful peace of the wild things, and the tame ones too. 


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The Decision to Medicate

I wanted to follow up on yesterday’s post with a message on the decision to medicate an animal on a farm with an organic ethos. We are not a certified organic farm and have no plans to become one: like many produce labels the term ‘organic’ has been so regulated and manipulated it has very little meaning or applicability for smaller farmers. But we do raise our food and animals as organically as possible, in the original sense of the word. We like to be close to the natural way of things, using animal and plant relationships to maintain a balanced mini-ecosystem on the farm. We avoid the use of pesticides, chemicals, and hormones. Our cows provide natural fertilizer and our garden is protected by natural slug deterrents. We also avoid manipulating our animals unnaturally: we allow them to roam as freely as possible and create a natural food chain. Our cows are pasture-raised and grass-fed and our chickens are by no means vegetarian (mmm, worms…).

Occasionally on any farm, animals get sick. And we have a responsibility to look after them. Often natural methods of prevention and treatment work very well: there is nothing to perk up your chickens like yoghurt and a little extra oyster shell. Even infections like bumblefoot we have been able to treat without the use of medication through careful care and a little surgical intervention.Twice so far in our farming journey we have made the decision to medicate. When we give medication, as in our current situation, there are still often many options and choices that allow us to stay as close to our goals of producing naturally. When one of our chickens had a respiratory infection, catching it early allowed us choices of treatment. One recommendation was to give antibiotics such as those used for humans. One of our main goals is to avoid such antibiotic use, which causes resistance when people need treatment most. We chose instead to use a treatment that dried up the infection-causing cells, with success.

The medication we are currently using, Corid, is a -stat rather than a -cide. Meaning that it prevents the further growth of the infection, rather than killing all existing infection. We made this choice for several reasons: it is safe for humans, because it acts by simply blocking the use of Vitamin B by the infective organisms; it allows the birds to build up a natural immunity to the disease in future; it is safe in inexact doses and does not stick around in the bird or its eggs. Using it did mean our birds needed a lot of attention to nurse them through their illness: I am still medicating every three hours, 24 hours a day. But, except for one, they are all now eating and drinking on their own and have begun normal chicken behaviors again.

Being a farmer requires a mindset unfamiliar to many people, one which acknowledges a third relationship with animals that lies between pet and wild creature. We prioritize our animals’ health and comfort: it is necessary for our mutual benefit. But these animals aren’t our pets. We have them because they provide us with sustenance, income, service, or some combination. Many people wonder how, for example, you can raise an animal you will later kill and eat. For us, it is so much more logical to eat an animal we have raised ourselves, knowing it has lived a happy and humane life, and knowing exactly what has gone into it and therefore what we will be consuming. Making decisions about medicating, providing medical treatment, and culling animals are part of this balance. We must decide what is humane for the animal, and right for us too. So far I feel pretty comfortable with the decisions we have made, which have allowed the animals to regain health without compromising our desire for food that is as natural as possible.

Even if you aren’t a farmer, you are affected by these sorts of decisions. In many cases, purchases from grocery stores don’t allow us access to knowledge about how animals were raised. Even if you have no interest in animal welfare, decisions farmers make about what they put into their animals affects what goes into you. Raising, making, and growing my own food allows me control over those decisions. Shopping locally, where I can ask my farmer questions face-to-face, does too. It also allows me control over the cost of my food production, and thus the cost of my meal. Because if I spend a week syringe feeding my chicks, I end up with healthier, cleaner, less costly eggs.

And that gives this poor sick little girl


a chance to join her recovering buddies



and someday produce these beautiful, delicious, healthy, natural eggs.







Tis a gift to be simple, tis a gift to be free… (or, for something more modern, “Here Come the Girls…”)

The girls have arrived! After months of planning and a year of contemplating the pros and cons of a dairy cow, Colleen and Maia moved in on Saturday.

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We did a lot of research on what breed would be appropriate for our little homestead. We visited farms and wrote to farms and homesteads of all shapes and sizes. In the end we chose Dexters. For those of y0u interested in keeping a milk cow of your own, here is why we chose this breed:

1. They need a lot less land than more common varieties of cow. Two can graze on 1/2 acre of land. They also produce a lot less waste, eat and drink a lot less. All of this was well suited to our 9 acre farm.

2. They are naturally small. That means all the advantages in handling that cows only up to my chest ( I am only 5’3″ tall) would have, but without any of the problems of genetic dwarfism.

3. They are an easy starter breed. They calf easily (cows, like humans, need to have a calf to produce milk), can graze on relatively ‘poor’ land, and are generally low maintenance. I’ve only had them for a few days but I keep going into the field to check they are still alive simply because I can’t believe how easy they are: fill up their water tank and throw some hay over the fence on occasion, and they just quietly get on with life. They are hearty enough that they dont have any major housing requirements: ours have an open barn/shed  to run into when the weather isnt good. (Although it is raining right now and they are under the trees quite happily.) Having said that they are very curious and friendly, which is good for handling when it comes to milking.

4. You can keep two easily in a small area. We wanted to keep two so we could continuously have milk, without milking when the cow is pregnant. (Even if you milk through most of pregnancy, you still have ‘dry’ periods with only one cow.)

5. Calf value: Dexters are good for meat and milk. This and the rarity of the breed (it is considered ‘endangered’ amongst cattle breeds) makes the calves valuable, allowing us to make back the money we invest in them.

6. Amount of milk produced: These cows are a true ‘homestead’ breed. They dont produce 10 or 15 gallons of milk a day like the cows you may see around. I’ve heard people with Holsteins and Jerseys say “my cow produces so much milk I’m having to throw it away!” Dexters produce up to 4 gallons a day, and when sharing that milk with a calf there is little pressure to milk your cow for gallons you will never be able to use. Dexters still have nice creamy milk though (rivaling Jerseys almost), so you will have plenty of cream to make your butter and ice cream.


I love going out to the pasture and seeing our cows grazing. Most steps we have taken in our lives as a family have been considered ‘extraordinary’ by our peers: I remember being asked many times if I was pregnant just because my husband and I chose to get married whilst still in college (two different colleges on opposite sides of the country). Surely, our friends reasoned, there would be no other reason to get married ‘so young.’ When I had our first child, my college friends, now on to careers in the city, commented that I could be a grandmother before they were even married. Nearly 10 years later we are still happily married, with kids in school, and moving on to the next ‘crazy’ step of our lives as we start a homestead farm. To me this has felt as natural and right as the other decisions we have made in our lives. I love the self-reliance it offers us. I love that I know where my food comes from and what has gone into it. I love the lessons my children are learning about stewardship, hard work, and cooperation. I love not going to the shop every week and seeing this:


(Hmmm, and I only paid $3.05 last week…and $2.85 last month…)

And I love running a farm in a healthy, natural, sustainable way. I realize these are loaded words in the farming industry. I don’t mean them in a ‘tree hugger’ sort of way. What I do mean, is this:



Our farm is a little circle of production:

We mow the lawn. The raked grass goes to the cows. The cows poo. The chickens eat the fly larvae out of the cow pies (no, chickens are not naturally vegetarian). The chickens produce eggs. The egg shells and cow manure go on our garden. The eggs, milk, and (hopefully soon) meat our animals produce feed us so we have energy to mow and rake the lawn. There is no waste to get rid of. We aren’t swimming in flies or cow poo or chicken poo. We aren’t spending more feeding our garden than it feeds us. We see and control every piece of our food chain. We live it and breathe it and work for it, and it works for us.

My children watch our heifers fascinated. I can’t help but share their sense of wonder at it all.



Every Day Miracles

Miracles happen everyday, change your perception of what a miracle is and you’ll see them all around you. (Bon Jovi)

Have you ever seen something happen that moments or days before was inconceivable?

These are the faces of a miracle:




And these:





And suddenly our family found something we couldn’t imagine being accomplished the day before, unfolding in front of us.

It started with a simple, desperate facebook post:



And by Monday, it looked like this:














And that is how, people who had been strangers 18 months ago when we moved here and joined their church congregation, came together as our friends to create

a Memorial Day miracle.


“There is strong shadow where there is much light…”

We’re not big on selfies here at the farm, but wanted to give you an idea of the day-to-day here. In fact, the original premise of beginning a blog for Wensleydale Cottage was to create a forum for our photo stories: from cheese-making to barn-building. Winter felt very long, dark and cold this year, so we thought there would be no better way to let you “shadow” us for the day than through this photo diary. Where there is shadow, there is a beautiful day of sunshine for work and play! Although these photos were taken during a typical week of building, hauling, nurturing, feeding, teaching, planting, slogging, watering, weeding, training, and relaxing, we hope you see, as we do, the simple wonder of a day in the sunlight.


Raising the barn continues to be a long and time-consuming, but hopefully rewarding process!

Here we are squaring the foundation with help from a fabulous friend.


We removed our very secure, predator-proof, winterized chicken run from the old coop to make a place for the chicks to enjoy the outdoors. I finally had to take an axe to it to get it separated: we sure secured it well!


Our retriever came with us from England as we began our new life here. She lives up to her breed, following me around gathering up sticks around the farm(again and again and again).


We finally got the little chicks run set up. We are lucky enough to be in a position where we provide for our needs both through the farm and through employment. But it does mean a lot of the heavy labor is done as a one-woman job. This was as far as I could drag the run on my own: the middle of the yard will have to do!


It’s not just farm jobs that need doing around here: all the regular work of running a household has to get done too!


There’s lots of mud around here this time of year, but I’m sure we’ll be grateful for the rain this summer. The barn construction site particularly requires high boots!


We like to keep a big garden here. This year the chickens took advantage of our unassembled fence and ate my lovely lettuces! But they are Ithaca lettuce, so I can understand their inability to resist.


People often think chickens are relatively boring/dumb animals. Really, it is like having 26 puppies following me around all day. They each have their own personalities and love company!


When the kids come home from school, we like to take a break from work and lie in the sunshine on the hammock.


One of our favorite parts of the day is collecting our beautiful eggs.


We call ourselves a cottage farm here for a reason: everything we grow, every animal we raise, is on a 9 acre 2 bedroom house. During chick season, the mud room can get a little crowded for a few weeks! We have three different breeds of chicks this year: 8 week old Barred Rocks and Easter Eggers, and 2 week old Amber Links.


I love bringing beautiful blossoms to my sons’ teachers for some spring cheer.


Farmers markets with friends are so much fun, especially for plants this time of year.


Some of the bank run fill we are trying to move for the barn floor. With all the snow and rain this year, it continues to be an uphill battle to get anything moved without the tractor sinking into the mud.


And here are the tire tracks to prove it! Flattening these out enough to mow over has been fun…

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We love baking and cooking and making all kinds of goodies. The order of the day for our 7 year old’s birthday this year was our homemade chicken and chips (fries), and cupcakes for his class at school.


Strong winds and eroding rains brought down one of our big older trees, so our British-born head of house had the opportunity to get in touch with his wild outdoors side and use a chainsaw for the first time. The tree had landed on the most promising branches of our pear tree, but thankfully was moved before much damage was caused.


Running even a small farm involves lots of lifting, hauling, digging, and other heavy labor. But there is a certain satisfaction in seeing the looks on people’s faces at the tractor supply when my little five foot 3 self swings 100 pounds of chicken food easily over my shoulder and carries it single-handedly to the car.

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This is the first year we’ve grown heirloom plants from seed, and I’ve really enjoyed watching the different colors and shapes appear out of the ground. This week we took advantage of sunny days and rainy evenings to put all our seedlings into their beds, complete with nets to keep the rabbits, deer and chickens away.


Hauling food and water gives us the opportunity to enjoy the outdoors and the changing seasons. I love that my son has the responsibility of feeding and watering his chickens each morning, giving him a few minutes of quiet in the outdoors. Our 4 year old’s favorite flower is the dandelion, so he is thrilled with our yard this year!


Living on a family farm gives my children opportunities for hard work and responsibility that makes a real contribution to our family’s welfare. It also allows them to explore and find wonder in the simple beauty of nature. I love seeing our world through a child’s eyes, and I am grateful for every day in the sun we get together.

New Money

Money: Love it or hate it, this stuff is an inescapable part of life around the world. I’ve used about 12 different currencies in my life thus far, but my favorite rate of exchange isn’t measured in dollars or decimals. It’s social capital.

As a student of anthropology in a ‘former life’ (university life feels that long ago sometimes…), I was fascinated by the concept of social capital. It was something I used every day, completely without realization. The concept of social capital is simple: social networks have value. Despite the monetary reference, the value of individual or collective social capital isn’t measured in coin. Even the World Bank acknowledges that “a single true measure is probably not possible, or perhaps even desirable.” I agree: although anthropologists might suggest otherwise, social capital has its greatest value when we are not scoring points or keeping a ‘I’ve done what for whom” tally. To try and measure the complexities of friendship, and boil down a lifetime of relationships into a number is to demean the value of our very souls.

What, you ask, does this have to do with farming? As with any undertaking in our lives, social capital is the underpinning of our cottage farm endeavors at Wensleydale Cottage.

I have posted previously on the importance of building relationships with your local food providers and really knowing the who, where, and how of what you consume. A wise farming friend of mine recently said something like this: “If you stopped shopping at Walmart tomorrow they wouldn’t even notice. But if you started buying your food from your local farmers tomorrow, they are not only putting food on your table but you are putting food on theirs.” Buying from people you know and trust elevates the act of eating from something animalistic we do simply to feed our natural appetites, to a social act. (Just ask Wendell Berry.) Many, many societies have a strong food culture. Food is an expression of family, identity, relationships, and love. Capitalism’s only food culture is one of consumption. (Please don’t dismiss me as some kind of ‘communist subversive’ and stop reading here. I love the country I live in and am grateful I have the opportunity to freely meet my wants and needs. But I don’t identify with capitalism as my personal culture. If I had to label my ‘cultural identity’ its slogan would say “family, faith, community.”)


But today I want to talk more personally. I want to recognize with gratitude the intricate, beautiful web that weaves me to by family, friends and neighbors. I remember once, 3,000 miles from my childhood home, and facing a particularly difficult time in my life, questioning why we ever decided as humans that moving away from our family network and trying to do everything entirely on our own was a good idea. This cottage farm experiment has blessed me with the opportunity to rebuild my family’s life on a new foundation; to value social capital above any measurable wealth.

This week, I have experienced the real value of human relationships in a poignant way as we have struggled to build a barn during a very, very wet and cold spring here in New York. We began with a structure on a pad. Trying to move the floor materials made the tractor sink, so we moved to a pole barn. 18 inches down, the auger hit a solid layer of shale. The already shallow holes filled with water and we were left with a sludgy, crooked mess. My family (including my mother, father, and their very stuck tractor) slogged fruitlessly through the mud to try and make progress.

At the very end of the end of my wits’ end, a friend called to relate to me her frustrating day. Discovering our ongoing difficulties with the build (months in and still not a beam in place), she called me later that afternoon and said simply “We’re all in the truck, we’re on our way.”  Having known each other for less than a year, we were united by some commonalities but most of all I think, a desire to understand another person and develop a friendship made of something real. Although I barely knew her father, a man of 40 years construction experience, he was coming down with a family ‘work crew’ to help me out of my very literal muddy hole.

So down they all came (a 45 minute ride each way) and before you could say ‘batter boards’ our construction problems were solved, holes were dug, footings poured, and the end was in sight! I can count the money it saved us. I can log the time it saved us. I can feel the sanity it saved us! But most valuable of all, a person who was a virtual stranger only hours before became a contributor to our life’s social experience.

Some of our amazing work crew here this weekend, including the ever-charming head of the Wensleydale household.


Vote with your Plate

Our endeavors to eat local, raise our own food, build up social capital amongst like-minded farmers, and eat ‘naturally’ as much as possible, are relatively new. For us, coming to this point has been a process, an evolution in our way of thinking and our way of life. I am confident we are not done. When friends and family get wind of our lifestyle changes – eat local, grow your own, and buy organic/fairtrade – their reactions are something like this: “Wow, you guys are crazy!” “I just don’t have the time or the money waste on something that seems relatively frivolous like buying organic.” “It doesn’t taste as different as I thought it would, must not be worth it.” “I just don’t have the time and money to do that kind of thing.”

I get it, I really do. I was always that person. I think this is in part the fault of the way ‘organic’ is portrayed to us. I go to the local organic and natural foods shops and I am surrounded by single, hippie-looking, vegans munching on overpriced rabbit food. Each to their own, but this certainly was not the way I wanted to go for my family. It was not affordable. I was never going to sell it to the men in the house. The food was still frequently imported green from other areas of the world. 

Let me introduce you to a new type of eating. It is a simple, you-are-what-you-eat, know-your-food-and-love-it approach. There are a few simple principles to this approach:


1.Buy local, and create relationships with local suppliers as much as possible. Ask around, find where your friends recommend and who they know. Find people who will swap goods and services with you.

2. Make from scratch. Things like bread are so, so easy to make yourself. Cheaper than artisan breads and yummier than the plastic bag stuff.

3.Grow or raise your own food as far as you can. Use methods like blanching and freezing, and canning, to store local, in-season foods for when they are not as readily available.

4. Buy organic and if possible fairtrade what you can’t get local. Decide on what is most important to you to purchase this way: better to have organic sugar or fairtrade sugar? What do you make exceptions for?


People often ask me ‘where I shop,’ and I tell them something like this: Well, I get my milk from a local dairy, and my meat from the farm shop down the road, and I grow, store, or get from a farm stall my vegetables. My flour I buy in bulk from a local mill, and the rest I shop around for the best price on organics. At this point, you are probably thinking, that’s all very well, but why? Why not just pick one store and get it all? Before you decide for yourself to dismiss this lifestyle as too fringe, too expensive, time-consuming, or just plain odd, let me explain to you why we make an effort to eat this way.

1.My husband is a businessman. For him, a change or investment of any kind requires first and foremost a logical, business-sense approach. You may be surprised that such an approach is possible in the world of local and organic food. In fact, this approach to eating offers me more economic control. When I eat local, I have greater control over what I pay for my food. Take this article from just yesterday, for example “Businesses Worry As Pork and Beef Prices Rise” ( Why are they rising? Because of drought in California and a virus on feetlot-type farms. When I purchase meat from my small-scale local farmer, I am not paying for things happening thousands of miles from me. Nor do I find my food prices suddenly and drastically increasing because of factors that have much less impact when purchasing local, like fuel prices to drive that food hundreds or thousands of miles. Making my own food also makes economic sense: from scratch ingredients can be purchased in bulk, are cheaper than their shop equivalents, and allow me control over how much we use and therefore how much we spend. When bread prices rise in the store, it’s not a problem, I just a)use the flour I have stored in bulk from when prices were good and/or b)make smaller bread rolls or half a loaf. I spend the SAME AMOUNT now on food each week as I did before. Some things, like my local wholesale honey, cost me less than the cheapest brand at Walmart. Other things, like beef from my local farmer, cost me more (although it has less fat and more nutrition). To counteract this, we eat less meat, more vegetables, more homemade, less sugar. And we do it conciously, as part of a lifestyle that puts us in control of our pockets, our waistlines, and what comes into our home.

2. Voting with your plate. I believe in standing up for the moral right whenever possible. What I eat is no different. There are numberless moral issues about what we as a country eat. I could talk about animal rights issues: as a sensitive human being with animals of my own I do not like to support places that condone using animals without feeling or humanity. As a christian who has read in Matthew “Are not two sparrows sold for a farthing? and one of them shall not fall on the ground without your Father” I cannot justify it either. And since food labelling is so convoluted, I like to visit the farm and know my farmer. I also think it is unethical to regularly purchase food for which the very people producing it (i.e. the farmers) are squeezed and pinched as hard as possible, while lining the pockets of the big companies selling it on. Even in times of drought or disease this is the case. For example: 

While higher wholesale prices are a boon to suppliers including Tyson Foods Inc, they are eroding profit margins at restaurants and… charging customers more…” (

If you think your little weekly purchase wont make a difference, you are wrong. Why do you think Walmart has started actively approaching small farmers and stocking organic food? Most of all, they will make a huge, direct difference right there in your community. Your neighbors, your friends, your farmers all benefit directly, without the middleman, when you buy local. You are building your community and supporting the local economy. I pay $2 a gallon for my local raw milk. That is less than I can buy milk for in the store. But it is 10 times as much as that farmer gets paid by the company that trucks his milk away for retail. In contrast, big companies who are able to purchase corn-based products (everything from soda to diapers to ketchup) and animals raised on corn as less than it costs to grow it because of tax subsidies from our pockets, are getting us to pay double for their food-like products. Are you one of those people who gets angry when you see individuals spending food stamps on potato chips instead of potatoes? You will be thrilled to know that you are paying for those chips not once but twice: with your tax dollars for food stamps and with your taxes that subsidize the corn and gas to get those chips there more cheaply than the fresh potatoes grown right in your neighborhood. I like to know the money I spend, and the things I put into my body, are supporting good people and good values.  Your community is filled with good people who grow or raise food with enough trust and care that they eat it themselves. They would love to build a relationship with you and share that good food.

3. Food is key to how our body works, how well our mind can function, and how our children grow. It is worth our time and our money more than many other things we invest in. We will spend so much of our money on technology for our home, cars, clothes, etc. and yet the very thing that creates and strengthens the building blocks of our mind and body we look to purchase as cheaply, easily, and quickly as possible. Mass food producers are thinking about the bottom line, not your health. If we as consumers are demanding cheap food-like products, that is what we will get. McDonalds and almost all major beef companies were, until recently, ‘washing’ their burgers in ammonia to meet the demand for cheap but disease-free food. (Here is a case where consumers made a difference and this practice was stopped: It is very, very difficult when shopping in superstores to make sure your meat is not undergoing things like this. For example, food safety in China is infamous. As I was shopping at my local superstore I wanted to purchase some fish that had not come from a farm in China. I finally found some “wild caught off the coast of Norway, all natural” fish. I purchased it and as I opened the box to cook it at home, saw the size 3 font tiny print on the flap stating “fish was processed and packaged in China.” Oh goody. When I buy my food locally, I have to wait for the cows to cross the road on the way to the shop to purchase their milk or meat. I see how they live. I can visit the butcher and watch them processed. I can live with what I see and I know what I am consuming is good for my body. Not to mention, many many organic and fresh local foods are much healthier than their store-bought alternatives. Some, like vegetables, are obvious: store bought vs. home grown tomatoes anyone? Others, like beef, take chemical analysis to show you that they are lower in bad fats and higher in good fats. Same with eggs. Ever wondered about the vitamin labels on your milk? When you pasteurize it at such high temperatures, you have to add the nutrients you destroy back in. 

4. We want our children to know how to program a computer, play and instrument, and compete in sports. But we feed them nuggets we can’t even name the ingredients of. When my kids visit a farm and scoop the milk fresh from the vat as the cow is being milked, they understand where their food comes from. As my six year old runs his own egg business, he knows the value of hard work, the importance of keeping his animals healthy and clean, and appreciates the value of money. He is a more responsible, caring person because of it. I love that my children know where their food comes from, how to work for it, will eat more and experiment more with food when they see it, and appreciate farmers. My son will now ask me “is it homemade?” for just about everything (we make fruit snacks, cheese strings, and granola bars here as well as our breads and cheeses), followed by an enthusiastic “yes!” when I tell him it is. How wonderful is that? And let me tell you, the birds and the bees talk was so much easier with children who have already seen, observed, and accept what it as part of a natural and wonderful process that produces the chicks and calves they love.


In the end, the way we live is a logical addition to our family values. We believe in supporting what’s good and right. We believe in building our community and developing fair and meaningful relationships with our neighbors. We treat our bodies as temples and care very much about what goes into them. That’s not to say that some days don’t still look like this:



But most days look like this, and to me, that’s a beautiful thing worth spending time, money and occasionally sanity for.Image.



The raw milk question

At the moment we only have heifers at Wensleydale Cottage, and they arent even on site yet due to delays in building their barn. Until then, I get my milk from a dairy about 20 minutes away. 

Dexter Cows

We are waiting for two calves from this lovely family of Dexters

This dairy is not organic. By which I mean, it is not certified organic. It is a small farm with healthy, pasture-raised cattle. We do have an organic dairy less than a minute down the road from the Cottage. They don’t sell raw milk anymore, thanks to their insurance. In fact, the majority of organic dairy farms now have their milk ultra-pasteurized. Because we all know that milk from healthy, happy, grass fed cows that don’t need antibiotics is dangerous stuff*. Ultra-pasteurized milk (and its worse cousin UHT milk) is the diet, caffiene-free coke of the dairy world. It is heated to double boiling temperature, breaking down not only all its natural enzymes but also the vitamins and nutrients, which then have to be added back in ‘artificially.’ Which means, at $5+ per gallon for organic milk, we essentially are paying for expensive white water. (You can’t make cheese with the stuff either, because of how much it has been changed.)

Another reason I no longer purchase organic milk from the store is that farms can be certified organic simply by feeding their cows organic feed in confinement. This means you are receiving none of the nutrition (and ease of conscience) of milk from cows out on the pasture. Equally, many farms have practices we would associate with organics, but are not certified as organic: getting this certification in itself is very difficult and expensive, and farmers have these and many other legitimate reasons for not going organic. Over-regulation of local family farms has brought us to this.

Which means, until my own cows are producing milk, I go down to my farmer friend’s place and get fresh, raw milk as its being produced by the cow. I personally make the choice to low-temperature pasteurize this milk, for a number of reasons. I’m not religious about it: if I don’t have the time on the day I get it we will drink it raw. I don’t advocate raw over low-temp pasteurizing, or vice versa: low-temps keep the natural flavor, don’t denature the enzymes, or alter the calcium content. I fully support those who drink entirely raw: farmers who drink their own milk raw trust in the health of their animals and that’s a good assurance for me. (My farmer comes out with his milk pail every morning and fills it fresh from the cow.) Many of the cheeses I make are produced at virtually the same temperature as I bring my milk to for pasteurization, so pasteurizing my milk ahead of time buys me time before I use it to make cheese without my feeling like I have lost anything. 

Most people’s first reaction when I tell them I get my milk straight from the cow is “oh you will be be as big as a house soon with all that fat.” Yes, my milk is absolutely full fat, with all its cream-on-top glory. At least, it starts that way. Some of it is made into cheese, some of the cream skimmed off and whipped. And the milk we drink is put in a blender until it makes butter and separates, ‘skimming’ the milk for us. So, for $2 a gallon (much more than my farmer gets paid by the stores that buy his milk) I get butter, cheese, cream, and milk. I have yet to get as big as a house.

If you are able to get raw milk (and this is a whole other story, especially in NY!), and would like to low-temp pasteurize it, this is a very simple process. (It was invented by Louis Pasteur, for whom the process was named.) Your grandmother may tell you that the doctor would say to boil the milk if there were bad tummies in the house, and low-temp pasteurization is the same idea:

1. bring the milk to 145 degrees F. Don’t go above 170 or you will lose nutrition and denature the enzymes

2. Keep at 145 for 1/2 hour

3. cool quickly to fridge temperature. I put it in bottles for this part, or your cream with form a skin and you will lose it.





Happy Birthday Amberlinks!

Spring has arrived, and here at Wensleydale Cottage that means our Amberlink chickens (our very best layers) are celebrating their 1st birthday. And in traditional chicken style, they are doing it by molting. Which means all of our egg customers are going to have to wait patiently until our ladies are ready to lay again. 

Molting is an important process for chickens; it not only rejuvinates them on the outside, but allows them to strengthen internally and rest from egg laying. They become more disease resistant, and at the end of the process are ready to lay beautiful eggs again. 

At 1 year old, this will be our amberlinks’ first true molt (every chick goes through a molt as grow their adult feathers), so we dont know exactly how long it will take and how bizarre they will look! Thus far our ‘worst’ molter is an old lady I call goose for her honk-like cluck; 6 months on she finally has her feathers back! Traditionally, these slow molters would end up in the soup pot; our house is divided on this policy so Goose honks happily on.

Sorry all our loyal egg customers: with just 4 or so eggs a day at the moment we will need you to be patient until our ladies are ready to lay again! We will keep you posted.



1 year ago this month

Spring has arrived!

Spring has arrived at Wensleydale Cottage, and this means:

1. Lots of planting – using mason jars, mugs, and anything you can find looks fun on a windowsill. Eggshells are also great for planting in: they are naturally biodegradable (give them a squeeze before you put them in the ground) and add nutrients. Aren’t bright spring colors wonderful?

basil and milk







Basil, Lettuce, and milk fresh from the cow

boys garden


The boys working in grandma’s garden



We’ve been cleaning and saving our shells this winter for planting




Starting several varieties of cabbage, tomato,  lettuce, kale, broccoli, and more


2. Spring is great because it can still be cool enough for a fire, which is great for rising my bagels, rolls, and bread loaves.

buns on fire


3. Baking lovely spring recipes, like this lemon curd cake. Make a chocolate bundt cake, but replace the chocolate with lemon curd. The icing is powered sugar with lemon juice and water.

lemon cake

4. Boosting chicken health after a long winter: occasional yogurt, and vinegar in the water, goes a long way to a healthy chicken digestive system

yog chickens

5. Chicks! We tend to rotate what breeds we get each year so I can tell how old they are, although I couldn’t help but order more Amberlinks. Those guys are friendly, easy to care for, and lay almost every day!

fluffy chicks stu chicks

6. Our self-sufficient adventure begins in earnest: I made my first wheel of cheese to be waxed and aged ( I already make cheese weekly to be eaten immediately rather than aged). So far 2 weeks and no mold, so we’re looking good. The yield on this fresh-from-the-cow milk was incredible!

(Sharp Cheddar: heat milk to 90 degrees F, add your bacterial culture- I use a Mesophilic culture to achieve sharpness, keep at 90 for about 40 minutes. Add rennet to the milk and stir. Leave undisturbed and unheated to form a curd, which takes about an hour. Cut the curd and then bring the temperature back up to just over 100 degrees, as the curd separates from the whey. Drain and press excess moisture. Can be eaten straight away, or air dried for a week before waxing. )


7. Spring always means mud here! But since we are working on building a barn for our Dexter heifers, we’ve got mud like we’ve never had before. I’m sure it will all be worth it in the end…

mud mud2