Winter Is Setting In

Winter is officially making itself at home here.

Over the last day, a winter storm has crept in quietly but firmly—less snow than some forecasts predicted, but plenty of ice to remind us who’s really in charge this time of year. Branches are glazed, gravel crunches underfoot, and everything outside has that unmistakable frozen stillness.

We’re fortunate. Despite the ice, we still have power, which makes all the difference on days like this. Heat is on, the fireplace is warm and cozy, water is flowing, and the systems we rely on are doing their jobs. Living in the mountains, especially in winter, has a way of keeping you humble and grateful for the basics.

The animals are tucked safely into the barn, out of the wind and ice. They seem perfectly content to wait this one out—dry bedding, full bellies, and no interest whatsoever in venturing out onto slick ground. Days like this reinforce how important preparation is. Having shelter ready before weather hits is one of those lessons you only need to learn once.

There’s not much snow to speak of, but the ice changes everything. Roads are questionable, trees are heavy, and movement slows down. It’s a good reminder that winter farming isn’t about pushing forward—it’s about holding steady, maintaining what you’ve built, and letting nature pass on its own schedule.

For now, we’re keeping a close eye on conditions, checking on the animals regularly, and staying put. If the power holds and the ice eases up, we’ll call this storm a manageable one.

Winter has arrived—but for the moment, we’re warm, safe, and thankful.

Proposal Submitted. Now We Wait.

After months of planning, refining ideas, and working through details, our SARE proposal is officially submitted.

This project has been a long time coming. What started as conversations and rough notes slowly turned into a structured plan focused on improving land health, testing practical grazing methods, and sharing real results with other farmers. Submitting the proposal feels like a milestone on its own, regardless of the outcome.

Now comes the hardest part. Waiting.

Grant timelines move slowly, and there is nothing left to tweak or adjust at this point. The proposal is in their hands, and all we can do now is be patient while it is reviewed. If approved, it would allow us to move forward faster and more intentionally with the work we are already committed to doing here.

In the meantime, the farm does not pause. Animals still need care, weather still dictates the day’s work, and plans continue to take shape, with or without a grant. The proposal simply represents another step toward building something thoughtful, sustainable, and worth sharing.

So for now, we hurry up and wait.

We will share updates as we hear more.

Baby Bunnies

We’ve had our New Zealand meat rabbits for a little while now and last week we celebrated our first litter of baby bunnies. In a few months, these rabbits will be up to proper size to butcher and put a few pounds of delicious rabbit meat into the freezer.

Tractor Time

Every so often it’s more important to slow down and create memories than it is to be super productive on the farm. Today was one of those days. Papa came over to help with removing a large tree stump and after the work with the tractor was completed, he stuck around to give the girls a ride around the property on the farm tractor.

Continue reading “Tractor Time”

Our little turkey

Kaylee, our youngest daughter, performed in her VPK play for Thanksgiving. She had the honor of being one of the turkeys, not just one of the pilgrims. Keep in mind, the turkeys have much more of a role in the performance- they sing the classic “Turkey Time” and get to walk around the entire seating area as they gobble and sing.

Continue reading “Our little turkey”

Thanksgiving is getting closer

The Thanksgiving turkeys are getting big. They are enjoying their diet of pesticide-free pasture, GMO-free feed, and bugs / insects. These birds will make a great addition to your holiday meal. They will be available for pickup on the Monday before Thanksgiving so that you have time to brine them with your favorite recipe. They are delivered fresh, not frozen, for optimal flavor.