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Winter Pigs

3/8/2021

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Well, this winter, we tested our abilities and took on an extra 6 pigs back in January. In the past, it has worked well for us to buy piglets in the spring and butcher them in the fall. We've done this for a couple of reasons but probably the biggest was that we were intimidated by the thought of caring for pigs outdoors in the extreme cold that we sometimes get here in Iowa. I've always thought of pigs as creatures that didn't handle the cold well and I just wasn't sure how we would handle that.

So what made us change our minds? Well, to be totally honest, the call from our friend and piglet supplier asking if we had room for a few came on a nice day. A nice WEEK to be honest. And maybe we had fooled ourselves into thinking the worst of winter was past us... we were wrong. Dead. Wrong. As we all now know. BUT I am proud to say that not one of these 6 pigs has even so much as a hint of frost bite. And have they ever grown! 

Through those two bitterly cold weeks in February, NP kept their huts full of nice dry straw which they buried themselves in at night and (to our surprise) ate during the day, in addition to their usual rations. We also learned that during the winter, it works well to water the pigs at feeding times in rubber pans.  Of course, it helps immensely that these pigs come from stock that has been bred for life outside. NP reports that only once did he even see them shiver. During the coldest days/nights they stayed huddled in their straw filled huts but you might be able to see in the photo above the fun that these pigs have had in our winter 'sacrifice lot'. They clearly enjoyed their time with us. We, however, did not anticipate the amount of digging they would be able to accomplish this time of year. Talk about strong snouts! After these guys move out, NP plans to level the pen back out and as soon as that is done, we will seed it down with cover crops.  At the same time, we will expand the pig pasture. 

This experience has not only left us with some extra pork on hand (we'd love to hep fill YOUR freezer ;) ) but also the confidence to take the dive into keeping pigs year round. I mean we made it through about the worst* that an Iowa winter can throw at us. (*Mother Nature, that's not a challenge ...we're not cocky enough to think you couldn't bring us to our knees if you wanted. No need to prove yourself on that point.)

What does all this mean for you? It means that we currently have what I think will be some of our nicest pork yet, available to fill YOUR freezer!

How does purchasing a 1/2 or whole hog work? Just send me (Emily) a message or phone call (brunkofarm@gmail.com or 712-249-3187) to reserve your whole or half pork and make a down payment. Price is $2.25/lb hanging weight and we ask for a down payment of $100 which is then applied to your final bill. A detailed breakdown of cost is available here. We will take the pigs to the locker on March 23 and at that time, we will send you a reminder to call the locker and place your 'cut order'. This is your opportunity to tell the locker exactly how to cut your meat. The locker walks you through your options and you can choose things like how thick you want your pork chops to be and how many in a package. Or if you even want pork chops at all. Maybe you would rather have more roasts or more ground pork instead. That's totally cool and one of the best parts of buying a hog like this! When the locker gives us the hanging weight of your hog, we send a final bill which must be paid in full before collecting your meat from the locker. After your meat is packaged and ready for pick up, the locker will give you a call. Once you've received that call, you can pick up your meat from the locker at your convenience. You will pay the locker for the processing when you pick up your meat. And voila! A freezer full of meat and constant supper inspiration :)
​
Thanks for reading and as always ..... Enjoy!
Emily

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Creole Pulled Pork

3/6/2021

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There is nothing better than a juicy, flavorful pulled pork sandwich. And this recipe is as simple as it gets!

Creole Pulled Pork
Ingredients
                                        
  • pork roast, (any pork roast works well for this including fresh ham roast,         shoulder roast, and loin ... I've even used 4 or 5 shoulder steaks in a pinch
  • olive oil
  • creole seasoning (we like Tony Chachere's Creole Seasoning**)
 
Directions
  • Use a knife to pierce the roast all over
  • Drizzle roast with olive oil
  • Use your fingers to rub seasoning into the roast
  • Allow to marinate overnight in an airtight container (optional)
  • Put roast & 2 inches of water into crock pot and cook on low for 10-12 hours
  • Remove any bones and shred pork into the juices


Serving Suggestion: This pulled pork really shines when served on an English muffin with a dill pickle and creamy grits on the side
 
 **Don't have creole seasoning on hand? The following creole seasoning recipe is from Tony Chachere's cookbook. You will only need a fraction of this so consider cutting the recipe down. Or, don't. It's a versatile seasoning and I'm sure you find many ways to use it in your cooking.  We also particularly like this seasoning on fried potatoes and chicken.
  • 26-ounces Morton's free flowing salt
  • 1 1/2 ounces ground black pepper
  • 2-ounces ground red pepper
  • 1-ounce pure garlic powder
  • 1-ounce chili powder

Fill your freezer with all the delicious cuts of pork! Some of our heritage breed, pasture raised hogs are headed to the locker on March 23, 2021. Give Emily a call to reserve yours. 712-249-3187 or email brunkofarm@gmail.com
We also have a Q&A section here
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Honey Garlic Glazed Pork Chops

3/6/2021

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Honey Garlic Glazed Pork Chops
Servings: 2
 
Ingredients                                       Glaze Ingredients
2 pork chops                                      ¼ cup honey
Salt                                                    1 Tbsp garlic scapes, chopped*
Pepper                                               2 tsp soy sauce
Cooking oil                                         2 Tbsp lemon juice
 
Directions
  • Allow pork chops to come to room temperature before cooking.  Chop the garlic scapes. Whisk together the honey, soy sauce, lemon juice and garlic scapes and set aside.
  • Salt and pepper both sides of the pork chops. Heat cooking oil in the skillet over medium heat.  Add the pork chops when the skillet is hot.
  • Sear the pork chops for 3 minutes on each side. The browning is super important to flavor so don’t touch the pork chops the first couple of minutes that they are in the pan!
  • Once seared, turn the heat down to LOW and add the honey garlic sauce. Scrape up the brown bits from the bottom of the pan and stir into the sauce.
  • Allow the pork chops to simmer until they are done – about 5 or 6 minutes*. Remove pork chops from pan and let sauce continue to thicken if need be. Sauce is done when you can pull a spatula through it and it leaves a slight trail.

*can substitute 1-2 cloves garlic
 
**Pork chops should be cooked to 145 degrees F but will continue to cook once removed from the pan so you can remove them from the pan when they are 130 degrees F. – you can check temperature by inserting a meat thermometer through the side and into the middle of the pork chop.

***Note that this recipe is for 2 pork chops as it was originally designed for our Date Night CSA. However, it can easily be scaled up!

Fill your freezer with all the delicious cuts of pork! Some of our heritage breed, pasture raised hogs are headed to the locker on March 23, 2021. Give Emily a call to reserve yours. 712-249-3187 or email brunkofarm@gmail.com
​We also have a Q&A section here

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Farm Fashion - Tips for Winter Play & Chores

1/22/2021

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With more snow in the forecast, I think it is a great time to share some winter weather farm fashion tips for kids. 

We are firm believers in the Danish "no bad weather only bad clothes" philosophy. I will admit that I sometimes (ok ... often) curse my way through the dressing process in the winter but it's always worth it in the end. If we DON'T make it outdoors for some reason, NP can always tell shortly after walking in the door at the end of the day just by the kids' behavior. They NEED, as Olivia would say, to 'blow the stink off' daily.

As you may have noticed in my previous farm fashion posts, farm *fashion* is really more about function than class. You won't find any of us on the cover of Vogue. Ha.

And with that, I present ....The Components of a Toddler's Outdoor Winter Wardrobe:

1. The Expensive Part

BOOTS! Warm ones. And waterproof. Yes, they are expensive. Yes, they can be cumbersome. But warm waterproof boots are ESSENTIAL to any kind of success with outdoor play in the winter. And boots can usually be passed from child to child so that helps bring the cost down. You can also occasionally find good used boots on swap. If you do find a pair in your kiddos size, snatch them up fast as they don't usually stay on swap for long!

Wool Socks are another worth while investment.  For $15-30 you can get a half dozen pairs of toddler size wool socks and they are worth every penny. Again they can be passed down from sibling to sibling and I can tell you from my own years of wool sock wearing experience that they are transformational. I highly recommend them both indoors and out during the cold winter months.

On a side note: I encourage you to consider gifting the more expensive and durable pieces of children's winter gear once your crew has outgrown it. Good quality coats, coveralls and boots can provide several winters worth of warm outdoor play but most kids grow so fast they will only get to wear it for one season. 

2. The Nit Picky Part

Neckies. Neckies are the best thing since sliced bread. Seriously. Waaaaay easier to slip over a toddler's head than any scarf and stays in place too! My personal opinion is that a neckie increases the warmth factor of an outdoor ensemble by at least 60%. Neck stays warm and neither cold breezes nor snow find their way down kiddos neck and into their coat.

Leather "chore" mittens. Yes, leather. And yes, MITTENS. NO GLOVES ALLOWED. Initially we purchased these mittens because O wanted chores gloves 'just like daddy.' Although these are mittens and not gloves, they were reminiscient enough of daddy's chores gloves that O accepted them and they have been the warmest and most waterproof mittens we have found. They also stay on well and hold up to mud and all of the chore time wear and tear. And again they can be passed from one child to the next. 

3. The Upcycling Part

Glove holder on-ers......I am accepting nominations for a better name :P These wonderful creations are the last item to go on. They are simply old knee high socks of mine which we have cut the toe off and cut a slit for the thumb. By pulling them on over the gloves and coat sleeves it makes it harder for kids to take their gloves off and even more importantly, it keeps the snow and cold from sneaking in between gloves and the ends of coat sleeves. I wish I could take credit for this brilliant idea but honesty compels me to admit that I saw this tip in some 'life hacks' video somewhere on the internet. I can however, wholeheartedly confirm the efficacy. 



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The outer layers all laid out. Don't mind the miss matched socks. Remember function is the key. Two mis-matched socks are just as warm as matching ones ;)
Sledding with Uncle C during
Snow Mountain provides hours of fun through the winter
Playtime on 'snow mountain' after chores with dad
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My Christmas in the Danish Villages

12/7/2019

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I have a confession. This is the first year in a while that I've truly been excited about celebrating Christmas. I don't know if it's because O is at an age to start taking it all in or if it's just that I am finally starting to feel settled and at home.  Regardless of the reason, I am SO enjoying the Holiday season this year. 

Last weekend, I caught a small part of Julefest and snagged a Christmas countdown candle at the Danish Windmill. We've been burning it each night at supper. It's a fun way to mark the time and makes supper that much more hygge.  While I was at the windmill I had my first taste of Glogg for the season.

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Today, we went to Mathias Tree Farm and O picked out the perfect Christmas Tree. I cant wait to decorate it this evening while enjoying some yummy Glogg. The farm is located on Highway 71 just South of Brayton and is picturesque with rows of beautifully shaped Christmas trees and cookies for the kiddos to enjoy. Amy said they are open 8-5pm on Saturdays and Sundays through Dec 15. 
​

Last night, I finished sewing two stockings. One for each kid to hang near the Christmas tree. I had enough scraps on hand to make the stockings but now I am pretty well out of red and green fabric so I will have to visit Log Cabin Quilting during Elk Horn's ugly sweater festival December 14 and take advantage of their 30% off sale. I'm hoping to make a tree skirt this year. It may not get done by Dec 25 but if I make it now I will have it for next year!

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While we are in Elk Horn, I think the kids and I will stop by Pleasant Thymes Tea Room for some of their chilled raspberry soup. Is there a more magical place? Maybe I can talk Grammy G into going with us ;) I promised O that we could make some cookies for the library's cookie walk too. Maybe we can wave at Santa while we are there.

When it comes to Christmas Day, I think we will have Raspberry Danishes for breakfast. Or maybe an almond kringle. I will let NP choose. We will be going out to eat Christmas Day because that is my grandma's preference and in her words "you will have plenty of years to have Christmas when I'm gone".  Regardless, I will still make pies because fresh apple pie is just a MUST. And like I said, I am in the Christmas spirit this year so I planned out some Christmas meals anyway. You can benefit from those dreams by ordering our Ham Holiday Meal Bundle or our Leg of Lamb Holiday Meal Bundle. Recipes included! Breakfast items and pies available too.

My Christmas shopping started at Julefest too but I can't tell you too much about that for obvious reasons ;) There are a couple of unique businesses I am definitely buying from this year though including Corn 4 a Cause & Little Grey House Designs. Corn 4 a Cause is a non profit that grows super yummy sweet corn. For every dozen ears of corn that they sell, they donate a dozen ears to food pantries around the area. And they offer gift certificates! Corn 4 a Cause is located just a mile south of us on Eagle Avenue. 
Little Grey House designs is owned by a mom of 3 who spends her spare time designing and making t-shirts, bags, blankets,coffee mugs and more. She has some fun gift bundles right now so hop on over to her page and see what she has! Both of these businesses offer unique options for the hard to buy for. 

With that I better get back to the present moment in my house. O just asked me to dance along with Jingle Bell Rock and ya better believe I'm not gonna pass that up!

Merry Christmas!
Emily & the crew

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Lamb & Broccoli Pasta

6/20/2019

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Ok guys, this HAS to be my current all time favorite lamb recipe! The little dug right into this dish and asked for more ... so it must be a winner, right?! And I have to thank my friend Amber for introducing me to  her Lamb Broccolini Oreccheitte recipe that I adapted this from! ​

For some more fun with lam, also check out my Lamb & Rosemary Koftas recipe and my Greek Roasted Lamb Shoulder recipe! 
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Lamb & Broccoli Pasta
​
Ingredients


  • 1 pound pasta shells
  • 1 head of broccoli, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 pound ground lamb
  • 4 garlic cloves, minced
  • 1/4 to 1/2 teaspoon dried red pepper flakes
  • 3/4 cups grated Parmesan cheese
  • salt to taste

Directions

Bring pasta to a boil and cook until almost tender. You want the pasta to be a little underdone at this point because you are going to add the broccoli for the last little bit of cooking time and save a dirty pan ;) Alternatively, you can fully cook the pasta while cooking the broccoli separately. If you cook the broccoli separately, simply steam or boil the broccoli to your taste and then add to the drained pasta when done cooking.

If you are using the 'one pot method', at this point add the broccoli and cook 3 minutes more, until the pasta is al dente and the broccoli is bright green and crisp-tender. Drain, reserving about ½ cup of the cooking water.

Heat the olive oil over medium-high heat in a large skillet. Add the lamb and break it up into small chunks. Cook, stirring occasionally, until the lamb is deeply browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes, and salt to taste, and cook about 1 minute longer.
Reduce the heat to medium-low and stir the pasta and broccoli into the pot with the lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors. Sprinkle in about ½ cup of the cheese and stir to combine well. Sprinkle the remaining cheese over the top when you serve the dish!

Enjoy!
Emily


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Greek Roasted Lamb Shoulder Roast

6/20/2019

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I've gotten several questions lately along the lines of "how do you cook lamb?" To be honest it's not super different from cooking beef. The main thing is just to not overcook it & cook it low and slow. Don't rush it! And don't leave it sitting in it's own juices once it's done cooking.

​When it comes to cooking something new, I prefer to have a recipe that I know is tried and true. SO I am going to share a couple of lamb recipes that I personally have had good success with! Make sure to check out the Lamb & Rosemary Koftas recipe that I've posted previously and be watching for Lamb & Broccoli pasta recipe that I adapted from my from friend Amber's lamb broccolini orecchiette! I will work on getting a grilled lamb chop recipe up as well!

For today, please enjoy a favorite of mine: Greek Roasted Lamb Shoulder Roast. I adapted this recipe from https://www.recipetineats.com/slow-roasted-rosemary-garlic-lamb-shoulder/. If you want a more in depth description of the steps, please visit her original recipe. And then get lost in all of the other great lamb recipes she has too! <3
​
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​Greek Roasted Lamb Shoulder Roast (~3lbs) (adapted from: recipetineats)

Ingredients
  • 3lb lamb shoulder roast
  • 3 cloves of garlic, peeled
  • Salt and pepper
  • 2 tsp paprika powder
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 large onions, quartered (any color is fine, I used red)
  • 5 sprigs of thyme
  • 1 Tbsp dried rosemary
  • 2 tsp dried oregano
  • 1 dried bay leaf
  • 1/4 cup lemon juice (1-2 lemons), plus more to taste
  • 2 cups chicken broth (I like to use chicken bouillon)
 
 
Directions
  1. Preheat oven to 465F
  2. Rub the lamb with the olive oil, paprika, garlic powder, salt and pepper.
  3. Use a thin, sharp knife to make 12 incisions in the lamb
  4. Stuff garlic slivers into the holes
  5. Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
  6. Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 350F
  7. Roast, covered, for 3 hours. Remove foil, turn up the oven to 425F and roast for a further 20 to 30 minutes, until the skin is browned and crisp. By now, you should be able to part the meat with two forks.
  8. Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat). Serve with sauce.
  9. Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off. Adjust the remaining sauce with salt, pepper and lemon to taste.
 
 
Serve lamb with the Sauce on the side

**NOTE: if you have a larger roast, add about 30 minutes of cooking time for every additional 2lbs of lamb

Enjoy!
Emily

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Farmers Market Season is Upon Us!

6/1/2019

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​Farmers Market season is almost here! Like, less than a week away!! Without farmers markets, NP & I wouldn’t have much of a future in agriculture. Farmers markets allow us to sell out meats and vegetables directly to you our number one customer.  

When NP and I decided to start farming, we knew we wanted to do pretty much anything besides row crops and feedlot/confinement style operations. For one we couldn’t possibly afford to enter into that type of operation. Taking out hundreds of thousands of dollars of debt, just wasn’t our style. Second, we wanted to spend our time working directly with the plants and animals, not cooped up in a tractor*. We wanted a farm that was diverse and flexible and as such, could weather a changing world and a changing climate. And most importantly, we wanted to grow FOOD that our friends, our family, our neighbors could actually EAT. Food that WE could feel good about eating. I’m talking about fresh fruits and veggies and reasonable servings of wholesome proteins.

That’s where farmers markets come into the picture. Farmers markets have allowed us to sell vegetables and pasture raised meats directly to the people who will then eat them. This is not only satisfying to NP & I but also has allowed us to enter the market without taking out a loan for equipment and has allowed us to grow as we are able.

With that in mind, I thought I’d share a little bit about the markets where NP & I sell our meats and vegetables.

The first market that we ever attended as a vendor was Produce in the Park in Atlantic, Iowa. We were first drawn in by all of the posters around town and quickly fell in love with the atmosphere and the variety of vendors and products that we found at the market. It was clear that this was a place where a community was being fostered and built. Food has a way of doing that.

This will be the 6th year of operation for Produce in the Park and will be Brun Ko Farm’s 5th year vending at this particular market. PIP is on Thursday evenings from June through September. At PIP, you will find wide variety of vegetables in addition to locally raised meats, eggs, baked goods, handmade soaps and crafts. Another neat aspect of PIP is all of the activities going on too!

The other market that we will be attending this year is The Elk Horn Farmers Market. This market is smaller but still features a variety of vegetables, meats, and handmade soaps. This year the market has also added a Service Organization category. We are looking forward to see what different products that category will bring to market!

We are so looking forward to seeing you at market this year!
​
Your Farmers,
Emily& Nathan
Brun Ko Farm


*Don’t get me wrong, we couldn’t do what we do without good ‘ol Ollie tractor but we are grateful to have a good variety of tasks each day/week/year

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When Enough is Enough

4/22/2019

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I took our barn cat, Fluffy, on an adventure a couple of weeks ago. It was very much a spur of the moment decision but I don’t regret it one bit. And Fluffy doesn’t seem to either. Or if she does, I’m pretty certain she has at least forgiven me. Or perhaps, she’s plotting her revenge… who can really tell? Any way you look at it, the fact is, Fluffy will NOT be contributing to the always present feral/barn cat problem. While barn cats can be fun and even useful to have around, left alone, they multiply and get out of hand QUICKLY. And sometimes enough is enough​!

If we are going to have an animal around, we want to take good care of it. So, with that in mind, despite some major hesitations at spending money on a cat (in our experience, barn cats seem to meet their demise soon after any amount of money is spent on them), I made a spur of the moment decision after seeing a facebook post advertising that a Feral Cat Spay/Neuter clinic would be held the following day at the Atlantic Animal Health Center.


PictureAs a part of the program, Fluffy now has a notch in her ear. These notches allow vets to know if a feral cat has already been spayed or neutered.
I started to do some research into such clinics last fall but got cold feet about spending even the greatly reduced amount of money (think $65-75 for a spay vs $200ish). BUT as of this Spring, Fluffy has survived a full year at the farm and so I feel that perhaps she is not too prone to playing chicken with cars or cows either one. Or, she is really good at winning. *shrug*

I have to admit, we weren’t the best prepared, and we had some adventures just getting Fluffy into her broken, destined for the dump, duct taped together, cat carrier

If it was not for a clinic such as this, Fluffy most definitely would not have gotten spayed and I am grateful that these clinics exist. I highly encourage you to take the cat(s) hanging out around your farm or in your neighborhood in to participate in the program and help keep Iowa’s kitty population under control.






Following is a list of vet clinics/organizations that have held feral cat spay/neuter in the past:
​
​The Anita Vet Clinic
Atlantic Animal Health Center
Harlan Veterinary Services
AMVC
Western Iowa's Feral and Homeless Cat Program
​
Thanks for reading!
Emily
Brun Ko Farm

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Sassy Girls

1/15/2019

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These girls are looking Sassy again! They spent Thanksgiving through New Year’s molting. Molting is kind of like hitting the reset button for chickens. After a while, a chicken’s feathers become worn out and lose their insulation abilities as well as their aerodynamic properties. When chickens molt, they shed their feathers and regrow new ones. Chickens usually molt when the days become short which seems like bad time of year to me. I mean, brrr! But who am I to question mother nature??

The regrowing of feathers requires a lot of protein, so the chickens also stop laying eggs during this time so all of their protein intake can go towards feather production!

Just this past week, our hens have begun to lay eggs for us again. I collected 2 yesterday! Slowly but surely!

Emily


​

It's hard to see but the gray spots on the hen to the right are pin feathers starting to grow back in.
Our little black hen at her barest. I felt sorry for her!
Much better!!
Sassy as ever!
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    Emily Paulsen

    Just a girl with a passion for the animals, the land, and feeding people!

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