We did it folks. We took the past 3+ years to raise broilers for our own freezer and have had varying amounts of success. Like a lot of things on a farm, even with the vast knowledge now available on the interwebs, we stubbed our…
We are excited to be a dealer for the Alumi-Coops, made by Superior Poultry Products in LaGrange, IN. Our territory covers the Seattle area north to the Canadian border and south to Oregon and east to the Idaho border. We decided to switch to the…
One of the great legacies of the Stanwyck’s (Joe’s Fleece Fields, etc.) was that they worked closely with their neighbors to insure excellent livestock feed was available at an affordable price. We wanted to continue that at Lake Joy Farmstead. We have partnered with The Red…
Another one from my guy Rodney Scott. This recipe will literally transport you to South Carolina’s low country. Chock full of that smoked chicken you made over the weekend, Carolina Gold rice (more on that down the line – my new absolute favorite rice) and…
We are now in year 4 of raising our own chickens. We started with layers only as the wife grabbed any ‘dent and ding’ bird that was around and with COVID, there were all kinds of folks getting into the chicken game and then just…
Show Highlights How did you get into small scale farming? do you describe yourself as a farmer, homesteader, something else? Why are small scale farms important? I know you work with chickens and pigs, what else do you do? Lets talk chickens: Where do you…
Teriyaki sauce. Rumor has it there are roots in the PNW with our Japanese friends who emigrated to this part of the USA. Not sure if true (may look it up later) but what I DO KNOW is that we love it. Quick memory of…
I have probably been making semi decent wings for almost 20 years so I figure since I have made them enough, I can probably write about them. Maybe I passed some sort of test? I don’t really know. I do know though that there are…
I have made this dish too many times I figure it is OK to call it my own. This is the go to dish when we need to feed a crowd, especially when kids are involved, yet when you are committed to stay classy. Need…
When you are feeding a crew that ranges from 2-12 depending on a typical weeknight, the idea of a one pot dinner (or skillet, or crock, or dutch oven) has become a part of the weekly dinner line-up. I suppose not everything tastes good together…
