Let’s Get Real

                                Dad Cooking Maple Syrup

I’m going to start out by saying a huge THANK YOU to all of our loyal and wonderful customers. We couldn’t do what we do without you. We love being able to farm “our way” and have others support us and enjoy the products we create, from meat to maple syrup your purchasing our goodies is what keeps us going.

That being said…. I get frustrated with input from people who have never purchased nor ever will purchase our goods, but they want to give advice. The advice ranges from how we can raise hogs faster, how to produce more maple syrup, how to get more eggs, how to have more honey, how to grow bigger veggies, the list is really endless. Now I’m not so high and mighty that I think I know it all and no one else can teach me anything, far from it! I love going to conferences, when I can find the time, and learning how to do things better. But the key is that the conferences I go to are those of like-minded farmers. I’m not going to sit through a class that tells me to spray pesticides and herbicides all over the farm to “improve” things. Not gonna do it. I’m also not going to attend conferences with folks who are promoting feedlots or penning up animals in order to grow them faster and produce more.

Here’s the thing, we farm the way we do because we think it’s the BEST way for us to farm! Pure and simple. We do it our way, pitfalls and all, because that’s the way we agree with. Yes, I could grow and sell more pigs, and cut the prices on my pork if I produced pigs by keeping them indoors and cramming food and medicine down them 24/7. Why don’t I do that? Because I don’t think it’s the best way to grow a hog. I appreciate that there are others out there who think I’m completely and utterly insane. Trust me, I’ve been called worse.

I am one who will stick by her convictions, no matter the cost. I’ve always heard the old saying, “cut off your nose to spite your face.” Yep that’s me. Is that something to brag about, maybe, maybe not? But if you ask me a question, you are going to get my honest opinion. And let’s face it, opinions are just like buttholes, everybody’s got one….well I’ll leave the rest for another day.

So when I get an email from someone who is upset about not getting our maple syrup this harvest, I feel bad for them, because that stuff is GOOD! I hate it that everyone can’t experience it. But when I get the same style email and I am told that it’s “overpriced” and “not hard to come by,” I want to wring someone’s neck. I’m not going to tiptoe around this. First off, if you want maple syrup and you think mine is overpriced and easy to make, go tap a tree and cook your own. In doing this you will see the labor intensive work and dedication it requires. I never said I was the only person making syrup in Arkansas, I’m just the only one who sells it. So grab a drill, tap a tree and get to cooking.

My parents are 70 years old. They do the maple syrup on the farm. My mom gets up at midnight, out of her bed, goes down stairs and outside to stoke the fire and add more wood to hold the fire all night while the water is cooking down to syrup. They do it because they love it, because they’ve always done it. It’s what they do. Now they don’t get around in the woods very well, dad especially. This year I recommended running lines from the trees to one large container to gather the water. They both were appalled at this idea and quickly put me in my place.

So in closing I’m going to put a few folks in place. I’m even gonna use bullet points to make sure I don’t forget anything and to really hit this home for you- Mrs. email sender- who “has never purchased from us and probably never will.”

1. I get all the input I need from those I respect, our real customers, similar producers and the almighty USDA.
2. We produce only small batches of syrup because it’s hard work and the harvest is driven by the weather, something we can’t control.
3. We produce slow-growing, pasture and forest raised pork because it tastes better than any other meat we’ve ever eaten, and if I won’t cave to my parents recommendations on how to grow hogs, I’m certainly not gonna listen to you.
4. Our products may cost more, but I know every single thing it took to produce it. Whether it’s a bar of soap or a slab of bacon I know what’s in it. I am proud of what we produce and I don’t cut corners.
5. We don’t have employees. We are the staff, my 70-year-old parents, who can outwork any kid I know, myself- who is no spring chicken and my husband who takes great pride in his cattle and hay. So when you recommend that we ramp up production, well all I can say is we enjoy what little sleep we get and we won’t be working a night shift for you.

I’m sure there’s more, but this is the gist of it. To the lady who sent me the email, go buy some store-bought pork and some good ole, corn syrup laden, Aunt Jemima syrup- you deserve it!

And once more to our customers, we love you and we thank you from the bottom of our tired little hearts!! We are busting our humps to produce the best for our family and your family too!

Our Podcast

Here is our very first podcast! We were very excited to share about our farm and our farming practices. You can hear the podcast here: http://traffic.libsyn.com/heritagebreeds/10-Humane_Butchering_Day-Misty_Langdon.mp3

We hope you enjoy it!

Butcher Day

Today was a hard day to be a farmer. It was one of those days that I knew would be difficult, but when I lived it, it was even harder than I expected. Today was butcher day. It wasn’t my first and it won’t be my last, but I was closer with this lot than the previous animals. Some people are squeamish and appalled by the act of butchering animals. Some of those people are vegetarians or vegans. However, the others, those who are squeamish and appalled at the act of butchering animals, that are not vegetarian or vegan, in my opinion are either living in the dark or hypocrites. Harsh? Maybe. Accurate? I think so.

I don’t know of anyone who treats their animals any better, more humane, or loves them more, than I do mine. Especially my pigs. I truly love my pigs. They are the highlight of my day on the farm. I am somewhat known as “the crazy pig lady”. I don’t mind that, depending on the tone in which it’s spoken.

So yesterday in preparation. I moved 4 of my best hogs, two culled breeder sows and two feeder pigs (barrows), down from their mountain pasture to the barn. I placed each in a stall and fed them extra organic corn and carried and poured each of them fresh spring water. Late last night my husband and I drove over to the barn with the trailer and we loaded them into the trailer filled with fresh hay. They all followed me into the trailer single file, the entire loading process took less than one minute. Moving and handling my pigs is the easiest job I have. Some farmers fight, cuss, gripe and pull their hair out trying to load pigs. Not me, my pigs are happy to hop on a bale of hay and into the trailer. We drove them up to the upper barn where two steers were waiting-again the steers just waltzed into the barn and were given hay and fresh spring water. The pigs camped out in the trailer and the steers were loaded this morning around 4 a.m. I was all ready to leave and as I was dragging the watering trough out of the trailer (so water wouldn’t slosh out on the pigs) I managed to dump about 5 gallons of water all over me- from the waist down. It was 20 degrees. So after everyone was loaded, we had go back down the mountain, home, so I could change jeans.

The trip to the butcher is a long one. About 14 hours all together. This includes loading, driving, unloading, processing orders, driving home, feeding cows, feeding pigs (at dusk) and trying (in vain) to get all the chickens into the barn for the night. The trip is about 150 miles one way- at least 3 hours up. It takes us about an hour to unload. The steers were happy to hop out of the trailer. Once they were out of the trailer, I got in. I waded the cow and pig crap to say my final words and farewell to my pigs. I took some marking chalk and marked each hog for identification. I took my time, as the guys were getting the steers down the alleyway and into the kill area inside the shop. I got snout marks all over my pants. I scratched each ear. I rubbed each belly. I spoke to each pig by name and thanked them for being such wonderful pigs. I thanked them for being good and I told them to be brave. They didn’t really want to get out of the trailer. So I stepped out and began calling them in a low voice. I said “here pigs, come on babies” over and over. That was their call each day of their lives after weaning. They each raised their heads, allowing them to see under those big ears. They looked at me and began walking to me. They followed me all the way out of the trailer, into the small holding area and then down the long alleyway to their larger holding pen. Thankfully my butcher allows all this to take place. Many would just push and shove and scream to move animals. They let me do it my way. They allowed a safe, non-stressful and easy end of life for the animals. That is huge for me. I raise my pigs in a very natural, primal and environmental way. To cause them distress just before butchering them would be crazy.

I walked into the office and gave all the cut sheets to the very helpful staff and left. I left knowing that the pigs would be killed very soon after all the cattle. I made it to the end of the driveway and began to sob. I cried for about a mile or two. My husband asked if I was ready to talk and I started crying again. I told him I was a hypocrite for crying over pigs when I am a happy meat-eater. I LOVE meat. I know where meat comes from for crying out loud. I know exactly what sacrifice is due.

We stopped for lunch and both had steak. Yep, the sadness was mostly gone, I was back to normal. So here are my thoughts. For all those consumers who go to the grocery store and pick up a clear plastic covered pack of meat, whether chicken, pork, beef, fish, whatever- an animal died to produce that. The quality of the animal- well I won’t get into that in depth. Those poor sad confinement, feedlot raised animals live a sad life, for many death is a mercy. But for animals whose farmers are wonderful, determined souls who work hard and worry about their animals and their welfare, the end is not the end. They provide healthy, quality food for families. They provide income for the farmers who raised them.

So every time I eat meat, I think of the animal. I think of how it lived and died. I think of how DELICIOUS it is. And how now, after farming the way I do, I appreciate the sacrifice, I appreciate the life and death of that animal who is providing for us. No meat ever goes to waste at my house. Whether by huge family dinner, then followed by broth, soup or stew, the meat is happily eaten and enjoyed. We gather to catch up, to grieve, to commune, to laugh and to eat. So to those who know where you food comes from- I salute you. To those who think that meat is just a cut under clear packaging- educate yourselves. And to all who eat meat, come on over, we’re cookin up pancakes, maple syrup, bacon and sausage. It’s to die for.

You can keep up with daily activities on our farm on Facebook , Our Facebook Farm Page, and Pintrest

Here Piggy Piggy

Yesterday I made a new batch of our “bacon” soap. It is made with Large Black hog lard, rape seed oil, lye and two essential oils for scent. It is a really cute soap, the silicon molds make it all possible. Here is the finished product. We are also adding a pet soap to our line up. Here you can see the puppy feet soaps too. We are really excited for these.

Cute Lil Piggies!

Baconator Soaps

Our Newest Pet Soaps

Updates!

It scares me sometimes at how busy I am.  It seems the blog gets pushed aside because I am in constant farm mode.  I have so many updates, I am sure I will forget some!  We received our acceptance into the Animal Welfare Approved program!!  We have two litters of piglets due in a couple weeks.  We have had two new calves born (they are beautiful) and we are milking a new mama.  We have 150 new baby chicks hatched out of the incubator who are growing nicely and will be butchered in a few months.  We just received our approval for the SNAP/EBT program.  Participants of the program can now purchase our organically raised meat, eggs and produce with SNAP/EBT benefits!  We are very excited to offer this.  You can purchase direct from the farm or locally at a couple local farmer’s markets.  You can find us at the Eureka Springs (Tuesdays 7am-Noon) and the Newton County/Jasper (Wednesdays 9am-Noon) Farmer’s Markets.

We are currently sold out of pork and beef, but will be taking some to butcher in a month or so.  You can’t rush forest/grass fed animals.  It makes planning difficult at times, but it is worth it!  We have chicken, eggs, herb soaps, lotion bars, lip balm, chest rub, boo boo balm, maple syrup and raw honey.  We are making drops in local towns so check in with us if you need anything!  Thanks so much for all your support!

Here is our new banner for the markets.  It highlights our offerings.

Meet OUR Meat!

 

Farm Videos

Enjoy some of our latest videos:

Hauling Piglets

We had a buyer coming down from Lucky George Farm in Derby, Iowa.  They have purchased Large Black hogs from us before and needed a few more, who doesn’t need more pigs????  So with their checkups and health papers to cross state lines needing to be taken care of and a huge amount of ice on the ground, what’s a girl to do??  She loads them in her Jeep.  My Jeep is my “farm wagon” it goes places it shouldn’t have to and hauls things it shouldn’t be required to.  But it’s a great Jeep!  The piglets (3 months old and 60lbs each!) were loaded in the back of the Jeep and away we went, an hour into town and vet appointment done, an hour back home and unloaded.  They were great!  But whew the smell!!  Here’s our video of the day:

Large Black Hog Updates

Farm life is time consuming.  So blog posts tend to be few and far between. We have had several lovely litters of piglets.  The winter was just brutal.  Cold temps and lots of frozen precipitation made farm life much more difficult.  Carrying water, icy roads and frozen fingers are just a few of the hardships.  We currently have two mama’s & their piglets in the barn.  They are going out of the barn during the day and exploring & playing and at night they go back in the barn.

We have sold several wonderful breeders and delivered two hogs to the butcher.  We had two buyers visit the farm yesterday to purchase and pick up pigs.  It’s nice to have other farmers comment on the way you raise your animals.  One farmer commented that he had been searching for the right pasture pigs for a while.  He had several potential farms and pigs that he had looked at, but our pigs were the first that had actually be out on pasture.  Others had bragged about their pigs being great on pasture, but they were in very small pens-outside.  In my opinion just being outside does not equate to being raised on pasture or woodland.  So it’s nice to get good feedback and have others who are happy to buy our pigs.  He went home with a wonderfully hearty lil boar piglet who has been out in the forest since being weaned.  It is more work raising animals the way we do it, but for us that’s just how it needs to be done.  Happy hogs are tasty hogs!

Our livestock guardian dog, Turk, has been doing fair- a few setbacks, but he is still just a baby and learning the ropes.  The chickens have provided eggs all winter long and are thriving.  The cows are mooing and eating the young grass that is sprouting up.  We work very hard on growing our grasses.  We aren’t blessed with many pastures so what we do have we try to manage very well.  We have been working on re-seeding every field and purchasing and shipping in trailer truck loads of organic chicken litter.  We have had some very nice days in the 60’s and 70’s and the bees are working their little hearts out.  I have checked in on them once and they seem to be doing nicely.  I don’t have a lot of experience with the bees, so that is something that is hard for me, but I really enjoy have the honey and pollination benefits!  I am running behind on gardening.  It amazes me how quickly I fall behind in that area, but the weather didn’t help and everyday farm-tasrophes have kept me to occupied to start my seeds.  I hope to get to work on that later this week.  We finished up our maple syrup season and even had a local magazine visit the farm to do a story on the process and history of our maple syrup making.

Here is a video of our hog Bossy & her babies who are trying hard to nurse Itty (who has no milk).  Click HERE for the video. 

Hulk Babies!

Wanna see what kind of hulky pig babies we grow here at Our Green Acre?   Here you go!  This is a 5 wk old piglet from our Longfellow boar & Prudence sow.  Amazing, the piglets are each weighing right at 29 lbs & are 22 inches long- at only 5 wks.  Meet Lou Ferrigno our new Longfellow boar.

Snow Day!

The road to the barn

Rudy

Snow pigs

Snow pigs

Large Black Hogs! Bitty & Bossy

snow pigs

snow pigs

Snowball the boar chewing on the gate

snowy nose

snow pigs

Snow Angel