Due to changes in Kentucky State Law in response to the COVID-19 crisis, we will NOT participating at the KDMC Farmer’s Market in Ashland, Kentucky during the 2020 season. We are unable to sell soap or fiber at that venue. If you would like to continue purchasing soap, please message the Facebook page or email firstname.lastname@example.org to discuss soap availability and place orders!
Additionally, we will contact people on our waitlist when honey and fiber are available. If you’d like to be added, please email the farm or message us on Facebook.
Thank you for your continued support of Tarheelbilly Farm. We hope that you and your families remain safe and healthy and we look forward to returning in 2021!
-Charis and Ben
The end of October also spells the end of the Ashland/KDMC Farmer’s Market. It was such a pleasure to meet so many people interested in supporting small farmers and buying fresh health food. I look forward to seeing everyone again next June!
I am excited to have the opportunity to present Nov 2 at Vogue Knitting Live-Columbus. My two lectures are about farming and raising Tunis sheep, but Vogue Knitting Live is a knitters event! There are countless professional knitters, designers, and authors who are making the trip to Columbus to teach classes and give lectures. It will no doubt be a sensory feast of all things knitting!
I am also happy to report that roving is back in stock and will be available in the Etsy store Nov 1. This batch was processed by Blue Mountain Fiber Mill in Pennsylvania, and includes both ewe and lamb roving. The lamb roving is especially soft, and should make some really nice, next to skin garments. It will be a few more weeks for the yarn. Round Barn Fiber Mill produces an exceptional product, and I think it’s worth the wait!
As the holidays draw closer, we will add more items to the Etsy shop, just in time for those looking for handmade, artisan holiday gifts!
Thank you for supporting Tarheelbilly Farm!
It finally feels like fall. The leaves are starting to fall and after a seemingly endless summer, we finally have a bit of cooler weather. Cooler temps are much appreciated by the sheep. Breeding season is upon is, with the anticipation of lambs in late winter.
Ben has been busy preparing the farm for winter. Checking on the bees to ensure they have enough stores to get through the winter, moving the cows to fresh pasture, gathering and spitting firewood, and preparing for maple season take up his time these days.
In addition to preparing for and participating in the weekly farmer’s market, Tarheelbilly Farm has participated in a few vendor and farm events. Recently, we were featured in the local newspaper, the Ironton Tribune, highlighting our efforts as a pesticide free farm. Ben was interviewed by a local television segment, featuring his maple syrup enterprise and participation in the Lawrence County Farm Bureau’s Bringing the Farm to You initiative. Teaching others how to tap their backyard maple trees and keeping bees are subjects near and dear to Ben. Many families were excited to learn from Ben and Delaney at the event.
In other news, we have been busy building inventory for the holidays and preparing for my upcoming lectures at VogueKnittingLive in Columbus on November 2. We plan to have the Etsy store updated on Monday, November 4. Holiday ornaments, winter soaps, dryer balls, and other items will be available for sale or special order.
We are humbled by the support that our local community and internet supporters have shown us. By patronizing our business, you are directly supporting our family, and enable us to continue to preserve our rare breeds of livestock. We appreciate it!
VogueKnittingLive Columbus, OH
November 2, 2019
Late summer on the farm is a time of transition. Since we don’t use pesticides, some of our tomatoes and sensitive summer vegetables finally start to succumb to blight and pests. Some things we succession plant, so we will continue to harvest until frost, but other things have simply retreated for the year. Soon it will be time to compete with the squirrels as we gather black walnuts for future dying projects and baking!
Ben has been busy with the ongoing task of improving infrastructure for the sheep and cows. Our strong commitment to maintaining grassfed and finished livestock plays a huge role in how we invest in fencing. Every post has been hand dug/tamped/driven, every inch of wire strung by hand. It is exhausting work, but greatly appreciated.
Grazing will greatly improve the health of the soil and promotes the health of our ruminants. The chickens, ever the opportunists, follow the flock as they graze around the farm. They eat the bugs the sheep disturb as they graze, reducing our feed costs while adding necessary protein to their diet. They also find their way into the cow pasture. In their pursuit of food, their scratching up cow patties distributes nutrients and reduces flies.
Additionally, our choice not to use chemical fertilizers means that we leave the task of adding nutrients to the soil to the ruminants and plants themselves. Improvements are slow, but our animals are healthy and gain well on grass, so we know that we are headed in the right direction. After we have built a bare-bones fencing system, our future plans include cross fencing and a poly wire system to improve rotational grazing capabilities.
In other news, we have greatly enjoyed connecting with the Ashland, KY community at the KDMC Farmer’s Market! It has been amazing meeting so many people committed to supporting local farmers and who want to know where their food comes from. We get many questions about fiber, food, and how we care for our animals. It has been a pleasure to meet lots of new folks who now enjoy using our soap and has been humbling to hear stories of how much people are enjoying our products. We have had several people inquire about lamb; we hope to increase our flock numbers and make more lamb available for the community. Please contact us to be added to the waiting/contact list for lamb. Thank you for your interest and support!
Fiber friends, thank you for your patience as we wait for this year’s shearing! Many are chomping at the bit for Tarheelbilly Farm’s Tunis roving and yarn. We hope to hear something soon from the various mills we used this year!
Soon we will have our fall soaps back in stock. Look for apple pie spice and pumpkin in early September. We are also playing around with new soap packaging ideas. We do not want to increase prices on the soap but we would like to reduce our plastic usage, so please bear with us as we try our a few new ideas. Also coming up, we’ll have samples of winter/holiday soaps that will be available for preorder next month. The KDMC market ends October 31! We will be happy to take bulk and custom orders to ensure our loyal customers won’t run out before the 2020 farmer’s market season.
Thank you again to customers and friends new and old. We appreciate your support!
Mid summer is often not the time when most people crave maple syrup! Folks are often more interested in honey, nature’s summertime sweetener.
We often think of maple as a late winter treat. In our everyday experiences, maple syrup is most often relegated to breakfast, enjoyed on pancakes and waffles. These days, many people don’t get to enjoy maple syrup at all, as quite a few people have developed intolerance to gluten or are limiting their consumption of grain for other health reasons.
What are some other ways to enjoy maple syrup? Well, it isn’t just for pancakes or waffles! Here are a few ideas on how you can enjoy maple syrup that you may not have considered. For my gluten sensitive friends, you may want to experiment with wheat alternatives to achieve desired results with your tried and true baking flours!
1. Chocolate chip cookies with maple syrup
Who doesn’t like maple syrup? Hands-down, the Toll House Chocolate Chip Cookie recipe is the best, most fool-proof recipe I have found. I simply add 1/2 c maple syrup to the recipe and have at it. The maple syrup adds a bit of depth to the brown sugar, and though subtle, the taste does come through.
2. Maple syrup on yogurt or ice cream
If you’ve never enjoyed maple syrup on your ice cream, by golly you are missing out! Simply pour a bit of maple syrup on vanilla ice cream and there you have it. It will change your life. I promise.
3. Maple Expresso Shake
Adapted from a recipe by Ken Haedrich, Maple Syrup Cookbook
¼ c. pure maple syrup
¾ c. brewed espresso/strong coffee, cold
3 ice cubes (Note: I freeze coffee in ice cube trays for just such an occasion)
½ pint good-quality vanilla ice cream
½ c. milk1 tbsp. coffee liqueur if you’re feeling squirrley, but it’s optional
Directions: Crush the ice cubes just a bit. (I use a rolling pin, but you do you.) Combine the crushed ice, espresso, milk, maple syrup, ice cream, and liqueur in a blender. Process briefly, until desired consistently. Pour into glasses and enjoy.
4. Cantaloupe bread with maple glaze
This is the recipe that I use:
I make a simple sugar glaze with milk and maple syrup. Here’s my bare-bones method:
3 cups powdered sugar, sifted
1 teaspoon vanilla
About 1/4 milk and 1/4 maple or enough milk to make a thick glaze of your desired consistency.
5. Maple zucchini bread
I simply add 1/2 cup of maple syrup to my favorite zucchini bread recipe. I also use it with a chocolate zucchini bread recipe I have had for many years. Here’s a good one if you need some inspiration:
It’s pretty close to the one that I use, except I don’t use coconut flour and use 100% all purpose flour.
6. Maple Smoothie
1 c. plain yogurt
½ c. milk
1/3 c. pure maple syrup
1 ripe banana, peeled
Several crushed ice cubes
Combine the yogurt, milk, maple syrup, and banana in a blender. Add the crushed ice and process until smooth. Enjoy!
Maple syrup is a versatile pantry staple that adds flavor and depth to most recipes. Don’t be afraid to experiment with it in your homemade BBQ sauces, salad dressings, and sweet summer treats!
A recent conversation about the rising cost of bacon provoked a few thoughts about the subject. Roughly 10 years ago, we purchased a popular thick cut brand of bacon for $3 per lb. Last week at the local Walmart, that same bacon was $13 lb for 12 ounces. Same bacon. Smaller package. Huge price increase. I could say the same about many staples– laundry detergent, cheese, paper towels, bread… the list could go on and on. Most of the everyday food that we buy has gone up dramatically in the last decade. In many cases, the sizes are far smaller or the packaging (say, in juice) has changed to give us the illusion that we are still getting a good deal.
A recent article in Fortune explained that prices for common household goods are set to increase in 2019. What is a budget-conscious person to do? Is it possible to eat well even if you are on a special diet? The Keto diet is especially popular these days, but meat can be particularly expensive. Purchasing meat from butcher shops is a wonderful way to save money while supporting a local business. (Not to mention you will know exactly where your meat comes from. Food recalls anyone?) Several butchers that we know routinely offer specials for bulk pricing. Even their “by the cut” prices are reasonable. Ground chuck for $3.50 lb, bacon for $4.50– these are great prices that simply can’t be matched in the grocery store.
Purchasing meat directly from farmers is a great way to connect with your food and get a bargain. Farms that offer animals by the whole or half are also cheaper than the grocery store, and some even offer seasonal CSAs (a kind of buying club) that include diverse cuts of meat. Purchasing pastured chickens in season is a great way to stock your freezer, too.
Vegetables and fruit present different challenges, but now is the time farmers are planning their crops for next year. Many people shop at farmer’s markets, and that is a great way to purchase food. It may be worth considering investigating joining a produce CSA, which may offer consumers a good way to share in the farm’s bounty throughout the season. Some farmers would be happy to accommodate large purchases or blemished “seconds” for people who can/preserve.
Don’t know how to can? Call your local cooperative extension office! Some offer classes in canning and all have information that will help you develop that skill.
There are many ways to mitigate the rising cost of food. Small changes can empower you to feed your family affordably while supporting your local food system!
For further thought:
Yesterday I received a year’s work in a box. The wool sheared from our flock of Tunis sheep was shipped to the fiber mill in May. After months of anticipation, it finally arrived, along with several bags of roving.
As I gently removed each bag of fiber, tagged with the name of each sheep that it came from, I thought about the delayed satisfaction inherent in farming. Coming from a teaching background, this isn’t a new concept to me. You plant the seed and it may be years before you see the tree bear fruit. In some cases, you never see it, but you have faith that the love and effort that you gave will somehow blossom into something.
As a fiber farmer, my year both begins and ends on shearing day. I take great care when shearing; the last thing that I want to do is hurt the sheep (which generally means that I end up with few bandaids), and I want to make sure that the wool is removed quickly and in the condition preferred by handspinners and fiber mills. It is no easy task, but I enjoy the process nonetheless.
After shearing and skirting, some of my fiber addled friends purchase the fleeces raw, preferring to wash, card, and process the fiber themselves. I have tremendous respect for these people (you should too– they have the patience of Job and the skills of MacGuyver), and love to connect them with the sheep that provided their fleeces.
Fleeces are then sent off to the mill to be processed into finished goods. In my case, I have some processed into roving and some processed into yarn. Some mills are able to create socks, hats, blankets, and other finished items from shepherds’ yarns, but that requires a LOT of fiber and sometimes they need to blend it with other folks’ fiber to make it work.
Before I became a shepherd, I hung out with as many fiber producers as I could. All were gracious with their time and experience; most discouraged me from starting a flock if my intention was to make any money at all. The number of shepherds who keep wool sheep continues to decline as the market for domestic wool is overtaken by imported wool. Correspondingly, the number of woolen mills in the US continues to decline, and it’s becoming more difficult for wool producers to provide American consumers with American wool. Indeed, Woolrich, an iconic woolen mill in aptly-named Woolrich, Pennsylvania, recently announced its closure, dealing yet another blow to domestic wool production.
When announcing the closure of Woolrich, the investment group cited the desire of the American public to purchase inexpensive wool, suggesting that Americans do not value high quality, well-made American products. (Had they read many of the comments by heartbroken, mulit-generation Woolrich shoppers, they may have reconsidered that opinion.)
None of these macroeconomic issues were on my mind when my package came, though. Carefully examining the yarn, I thought about the countless hours I put in to make that one skein possible. Feeding, hoof trimming, moving fence, (Ben building ever more fence), checking teeth, shearing, watering, hauling water in the snow… How can one assign a price to such a thing? How can I possibly assign worth and value to it?
Wool from small farmers represents a year’s worth of sweat equity. Many hands play a role in the making of sweaters, socks, hats– from the shepherds to the mill workers. As Americans have slowly begun to embrace the concept of slow food– the deliberate and careful consumption of food, with respect to growing practices and support of local sustainable growers– we would be wise to consider slow wool. Support your local shepherds. Hug a lamb or two. Refute the misinformation campaign against wool, and if you don’t know how your socks came to be, commit to learning. Vote with your dollars. Your fellow sheep-tending and mill working Americans will appreciate it.
We can’t thank you enough for your support! These last few weeks have found us vending at local events, participating in educational fairs, and readying the farm for fall/winter. Ben has been busy in the maple season, adding lines and expanding the maple woods for increased production. The rams are in with the ewes and we look forward to mid-March/early April lambs. June the Galloway heifer is growing and hardly looks like the baby calf of just a few short months ago.
The weather and seasons aren’t the only things changing at Tarheelbilly Farm! This November we will transition our website store to Etsy. Selling on Etsy will allow us to offer more items and ship them at a reasonable cost. Items are still available locally for pickup/arrangement, so that hasn’t changed! In the meantime, we still have your favorite items available for purchase, so please shoot us an email if you are in need of soap, roving, dryer balls, or any of your other favorite items.
As artisan crafters, we are busy building/making/creating year round. Demand for some of our items increases dramatically over the holidays. As such, we are currently making holiday crafts, so our felt/wool ornaments, hand-knit and woven items, specialty soaps, and Ben’s beautiful handmade wooden boxes will be available soon. If there is something special you are looking for to give for the holidays, please contact us!
Finally, several folks have expressed interest in our grassfed, hormone free lamb. Please contact us via email or Facebook message if you are interested in purchasing a half or whole lamb. Price for a whole lamb is $7.50 lb (hanging weight plus butcher bill) and a half is $8.00 lb (hanging weight plus butcher bill).
Our sweet potato harvest was quite a success this year! Please let us know if you are interested in our organic Beauregard sweet potatoes. 5 lbs $1.50 lb ($7.50 bag)
10 lbs $1.25 lb ($12.50 bag)
Thank you so much for supporting local farmers. We appreciate you!
-Charis and Ben
We have been busy preparing for craft fairs, holiday gifts, and the upcoming maple season! Ben recently attended the West Virginia University Maple Seminar in Summersville, WV and is looking forward to increased production in the maple woods this year. Delaney has harvested many of her pumpkins and has been busy selling them in Aid. Additionally, we are scheduled to vend at the Ironton Farmer’s market Fridays in October. At the Ironton market, we will also have fall crafts, sweet potatoes, and baked goods. Thank you for your continued support of Tarheelbilly Farm!
Saturday and Sunday, September 29-30 Noble Family Farm Craft Fair Minford, Ohio
Friday, October 12 Ironton Farmer’s Market
Friday, October 19 Ironton Farmer’s Market
Saturday, October 20 Lawrence County Farm Bureau Down on the Farm Event. (Admission is free) Located at the Lawrence County Ohio Fairgrounds, Proctorville, Ohio 10-3
Friday, October 26 Ironton Farmer’s Market
Saturday, November 3 Appalachian Farm Festival at Heritage Farm in Huntington, WV
Saturday, November 17 Fundraiser Craft and Vendor Fair Ashland, Kentucky (details TBA)
I spend a great deal of time observing. Being able to recognize subtle changes is immensely important as a farmer. Something as inauspicious as a ewe standing off to herself may indicate sickness. A brown spot on the leaf of a tomato plant may foretell the beginning stages of blight or may indicate a mineral deficiency. Farmers of old created sayings to help them navigate the natural world in the absence of Google, plant specialists, and organic growing guides. A lot of that passed-on knowledge has been lost. A lot of what we do on our farm is try to reclaim some of that knowledge, holding on to it as long as we can. Sometimes it seems that is the most important thing, to hold on.
This time of the year, the garden is in full throttle. We preserving what we can, sell a bit to others, and plan for the inevitable onset of fall. Somehow, just these few tasks takes up most of our time. Everything seems both ridiculously fast and terribly slow; tomato after tomato comes off the vine, while conditions conducive to baling hay are dubious any given day. It becomes difficult to plan the to-do list on most days. One adjusts based on the availability of resources. What HAS to be done today? What can wait until tomorrow? These guiding questions force us to both live in the moment and plan for what will be needed months from now.
Of course, a lot of the ebb and flow of farm days seems mysterious, if not bucolic, to many non-farming people. Tedium replaces novelty after milking every day for weeks. Vine ripened tomatoes are a sweet blessing at the beginning of the season, but counters overflowing with them translates into counters seemingly overrun with tomatoes in various stages of processing, sinks filled to overflowing with the accessories of canning. Beautiful shelves lined with jars of home-canned sauce, pickles, and beans represents countless hours of repetition, solitude, and hard work.
While much of the work of late summer is relegated to the garden and kitchen, the livestock are busy with the business of grazing. The sheep, shorn in early spring, resemble grubs as they move across the fields. This is a potentially dangerous time of the year for them. Aside from the ever-present danger of coyotes and feral dogs, parasites thrive in hot, humid weather. Sheep on pasture must be checked periodically to ensure they are not overburdened with parasites. Lambs are especially vulnerable to them, having not built a tolerance to them yet. Every day our mornings break with a thick fog that only releases its hold after several hours, and every day I observe the sheep to make sure none of them is too thin, not eating, or otherwise showing signs of ill health. Despite the challenges, I take time to notice the beauty in every daybreak, and there’s nothing like watching the sheep and cows graze, enshrouded in clouds each morning.
As the day moves on, it is hard not to notice that the trajectory of the sun over the pastures has changed. The shadows over the garden are longer in the evening and linger later in the morning. Even though it is early August, the chlorophyll in the trees are releasing their hold; the greens have lost their depth. Gone is the shiny, brilliant kelley green of spring; in its place is a dull, lusterless hue. Soon enough even that green will give way to the brilliant colors of fall. We will be grateful for the changes but sad to see the green go. Winter was long last year.