Some weeks on the farm are awesome, some are pretty hard.  This week was a mixture of both.  We started off the week with purchasing some new Katahdin sheep.  Our new girls come from a great family that has worked hard to have some of the best breeding stock in the country.  We are excited to see how they will improve our herd. Then Tuesday night we had a huge surprise when one of our female Great Pyrenees, Winter, delivered a litter of 9 beautiful puppies.  She wasn’t supposed to go into heat until July so she was definitely ahead of schedule.

The happiness at that delivery turned to tragedy when during one of our routine puppy/mama checks we found that yellow jackets were swarming the puppy pen because they smelled the mama milk.  We ended up losing two of the puppies because of multiple yellow jacket stings.  My husband, who is highly allergic to yellow jacket stings, was also bit several times the night before – the yellow jackets are really bad this year.  We moved the remaining seven puppies (5 girls, 2 boys) into the house with our mama dog to keep them safe.  They are all doing well now.

We plan to buy a Dyatrap to cut down on the yellow jacket population and hopefully move Winter and her babies into an interior section of the barn where she will be safe.

Ticks are also out as I woke up one morning this week with a tick attached to my arm.  I am taking garlic and homeopathic ledum to ward off any potential problems with that…:(.

All this to say, that while farming is a very rewarding life I wouldn’t trade for the world, its also really hard and sad sometimes.

In the midst of all this, I did have some fun creating a couple more recipes, Vegetable Pasta Salad and Calabacitas.  Calabacitas reminds us of our days living in New Mexico where green chiles were in everything…:)

Here is hoping for a better week next week…

Vegetable Pasta Salad


  • 3 carrots sliced into 1/2 inch pieces
  • 1 onion chopped
  • 1 cucumber diced
  • 3 kale leaves chopped
  • fresh basil
  • 2 garlic cloves minced
  • 4 Italian link sausages
  • 2 lbs penne noodles
  • 1 cup avocado or coconut oil mayo
  • 2 tbsp balsamic vinegar
  • salt to taste


  1. Cook penne according to instructions.  Rinse in cold water and set aside.

  2. Cook sausages.  Cool slightly and then cut into bite size pieces.

  3. In small bowl mix mayo and balsamic vinegar.

  4. Place cooled penne and sausage into serving bowl.  Add all chopped vegetables and mayo mixture.  Stir and then add ribbons of freshly cut basil and salt to taste.

pixabay zucchini



  • 3-4 zucchini sliced
  • 1 onion chopped
  • 1 4 oz can green chiles
  • 1 garlic cloves minced
  • 2 cups frozen corn
  • 2 tbsp lard or butter
  • salt to taste
  • parmesan cheese


  1. Melt lard or butter in cast iron skillet over medium heat.

  2. Add onion and minced garlic and cook until onion just starts to be limp, about 5 minutes.

  3. Add sliced zucchini and green chiles and cook until zucchini begins to turn soft.

  4. Add frozen corn and cook until zucchini is tender and corn is cooked.

  5. Sprinkle with salt and parmesan cheese and serve.