It will be Great to be back to market this January 4th! After horrible weather and illness in our family, I will be excited to be back to the market! Charity is doing great and the surgery was a huge success!
We will be at Tractor Supply Company in Moss Bluff on Saturday January 4th from 8am to 12pm.
We will have lots of items to choose from. We will have our usual Fresh Hill Crest Creamery Milk, Fresh Free Range Eggs, Home canned goods and lots of fresh veggies straight from the garden!
Thank you all for your patience in our absence for the last month! God Bless You !
Sunday, December 29, 2013
Tuesday, December 17, 2013
So Sorry To Miss Out On December Farmers Market
During the month of December we have had a difficult time getting to market. On the first weekend of December it was 40 degrees, wet, rainy and had wind gusts of 10-20 mph. We decided to stay home! We missed all of our customers and friends and were looking forward to December 21st but then our child was diagnosed with a ureter/kidney problem that has to be surgically repaired on December 20th. She will be in the hospital for 2-3 days. We ask for your prayers.
We hope to be back to work in January on the 1st and 3rd weekend at Tractor Supply! We thank you for your patience and prayers! God Bless to All and Merry Christmas, The Scoggins Family
We hope to be back to work in January on the 1st and 3rd weekend at Tractor Supply! We thank you for your patience and prayers! God Bless to All and Merry Christmas, The Scoggins Family
Friday, November 15, 2013
Cooley's Citrus Farm
This month's Meet Your Farmer is focused on Cooley's Citrus Farm , located in Longville, La. Mr. Cooley and his wife Ann are very special to our family. We have been friends with the Cooleys' for years now as they are our neighbors and employers of 3 of our children over the years.
Mr. Jimmy and Mrs. Ann have always been willing to take time out of their busy schedule to teach our children about anything. This year Mr. Jimmy taught our family and the Duff family how to graft citrus trees. I personally consider grafting a critical element in learning about farming. Mr Jimmy likes to grow fruit and pecan trees. Since the 80's he has grown thousands of them- satsumas, navel, lemon, and kumquat are his specialties.
His passion for growing began with just about 30 fruit trees that he planted around his home and sawmill in Longville. The satsumas soon drew the attention of his customers visiting his sawmill, and Cooley started to sell a small amount of satsumas.
"We used to sell them by the dozen in those days, and it got so we were selling all of them," said Mr. Jimmy.
With this early success and his interest in growing trees, he decided to grow more. Mr. Jimmy planted 75 more trees and the next year he added 75 more. In the following three years, he grew his orchard to more than 300 satsuma trees with a few navel orange, kumquat and lemon trees thrown into the mix.
The sawmill was replaced by Cooley's Citrus Farm. Jimmy and Ann harvest between 40,000 - 50,000 pounds of satsumas per year.
Mr. Cooley sells to retail and wholesale buyers including local grocery stores and to road side sales people like me.
"Every year, we start getting calls the first of October wanting to know when the fruit is ready," said Mr. Jimmy.
The roadside vendors buy Cooley's satsumas in large quantities. These sales require the least amount of handling by Mr. Jimmy and Mrs. Ann. The Cooley's Citrus Farm website and classified ads help customers to find Cooley's farm and nursery. His drive-up customers come from all over Louisiana and some of East Texas to purchase fruit and trees.
Cooley's Citrus Farm is a Louisiana Department of Agriculture Certified Nursery. Mr. Jimmy sells mostly satsuma trees propagated from his orchard trees. He buds (grafts) about 1,000 fruit/pecan trees per year. Most satsuma and fruit trees are grown by grafting buds into a trifoliata rootstock, allowing for faster fruit production and a hardier tree.
"I just like to see the process it takes. I grow the rootstock from a seed. I graft the tree on it. I cut it off and watch it grow. It is amazing to me that you can have a quality citrus tree available to plant in 18 months," said Mr. Cooley. Most of the satsumas that are grown in Southwest Louisiana are grown and sold at the farm.
I would encourage you to visit Cooley's Citrus Farm and see for yourself what a blessing the Cooleys' are. I'm sure you can sit on a swing on the porch and talk with them with a cup of coffee, almost any afternoon! I appreciate Mr. Jimmy's attention to the community. He has donated time teaching grafting at Phelps Correctional Center also. He is always eager to help his neighbor and has a servant's heart. My children have enjoyed helping pick satsumas over the years and I pray he stays picking till my little ones are big enough to help too! We appreciate the character qualities he and Mrs. Ann teach our children. This local farmer is a hidden gem in the woods of Longville!
Mr. Jimmy and Mrs. Ann have always been willing to take time out of their busy schedule to teach our children about anything. This year Mr. Jimmy taught our family and the Duff family how to graft citrus trees. I personally consider grafting a critical element in learning about farming. Mr Jimmy likes to grow fruit and pecan trees. Since the 80's he has grown thousands of them- satsumas, navel, lemon, and kumquat are his specialties.
His passion for growing began with just about 30 fruit trees that he planted around his home and sawmill in Longville. The satsumas soon drew the attention of his customers visiting his sawmill, and Cooley started to sell a small amount of satsumas.
"We used to sell them by the dozen in those days, and it got so we were selling all of them," said Mr. Jimmy.
With this early success and his interest in growing trees, he decided to grow more. Mr. Jimmy planted 75 more trees and the next year he added 75 more. In the following three years, he grew his orchard to more than 300 satsuma trees with a few navel orange, kumquat and lemon trees thrown into the mix.
The sawmill was replaced by Cooley's Citrus Farm. Jimmy and Ann harvest between 40,000 - 50,000 pounds of satsumas per year.
Mr. Cooley sells to retail and wholesale buyers including local grocery stores and to road side sales people like me.
"Every year, we start getting calls the first of October wanting to know when the fruit is ready," said Mr. Jimmy.
The roadside vendors buy Cooley's satsumas in large quantities. These sales require the least amount of handling by Mr. Jimmy and Mrs. Ann. The Cooley's Citrus Farm website and classified ads help customers to find Cooley's farm and nursery. His drive-up customers come from all over Louisiana and some of East Texas to purchase fruit and trees.
Cooley's Citrus Farm is a Louisiana Department of Agriculture Certified Nursery. Mr. Jimmy sells mostly satsuma trees propagated from his orchard trees. He buds (grafts) about 1,000 fruit/pecan trees per year. Most satsuma and fruit trees are grown by grafting buds into a trifoliata rootstock, allowing for faster fruit production and a hardier tree.
"I just like to see the process it takes. I grow the rootstock from a seed. I graft the tree on it. I cut it off and watch it grow. It is amazing to me that you can have a quality citrus tree available to plant in 18 months," said Mr. Cooley. Most of the satsumas that are grown in Southwest Louisiana are grown and sold at the farm.
I would encourage you to visit Cooley's Citrus Farm and see for yourself what a blessing the Cooleys' are. I'm sure you can sit on a swing on the porch and talk with them with a cup of coffee, almost any afternoon! I appreciate Mr. Jimmy's attention to the community. He has donated time teaching grafting at Phelps Correctional Center also. He is always eager to help his neighbor and has a servant's heart. My children have enjoyed helping pick satsumas over the years and I pray he stays picking till my little ones are big enough to help too! We appreciate the character qualities he and Mrs. Ann teach our children. This local farmer is a hidden gem in the woods of Longville!
Thursday, November 14, 2013
November 16th Market
We are excited about this Saturday's Farmers Market. We will have our usual line up of:
HillCrest Creamery Milk Fresh Eggs
Satsumas Okra
Baked Goods Peppers of all kinds
Home Made Sewing crafts Cloth Diaper Cover
Honey, Jellies and More
We have added a few in-season items for this week!
Grapefruit Lemons Sweet Potatoes Mustard Greens
We will be at Tractor Supply in Moss Bluff from 8am to 12pm.
Come and See Us!
HillCrest Creamery Milk Fresh Eggs
Satsumas Okra
Baked Goods Peppers of all kinds
Home Made Sewing crafts Cloth Diaper Cover
Honey, Jellies and More
We have added a few in-season items for this week!
Grapefruit Lemons Sweet Potatoes Mustard Greens
We will be at Tractor Supply in Moss Bluff from 8am to 12pm.
Come and See Us!
Tuesday, November 12, 2013
Get Your Vitamin C
Fall is a great time get in your Vitamin C! I'm not much for taking pills and remembering to take something on a daily basis is just not going to happen. Brushing my teeth and taking a bath are about the only things I think gets done on a daily basis! I was reading an article about Vitamin C and how important it is for: Immune Support, Allergy Support, Healing, Eye Health, Respiratory Health, Heart Health, Stabilizing Blook Glucose Levels, Digestive Health and much more.
Several Sources for Vitamin C are available during this time of year:
1. Mango
2. Red and Green Peppers
3. Strawberries
4. Leafy greens, including Kale and Spinach
5. Sweet Potatoes
6. Cantaloupe
7. Pineapple
8. Tomatoes
9. Kiwi
10. Citrus fruits
We can eat our Vitamin C and get all of our daily fiber requirements at the same time! It's best to get Vitamin C through a healthy diet of fresh, whole foods. Adult recommended daily intake is 75 mg for women and 90 mg for men; taking over 2,000 mg a day is not recommended, as it can cause stomach issues. My children well know this after gorging on satsumas which are now in season! I pray you have a blessed day!
Several Sources for Vitamin C are available during this time of year:
1. Mango
2. Red and Green Peppers
3. Strawberries
4. Leafy greens, including Kale and Spinach
5. Sweet Potatoes
6. Cantaloupe
7. Pineapple
8. Tomatoes
9. Kiwi
10. Citrus fruits
We can eat our Vitamin C and get all of our daily fiber requirements at the same time! It's best to get Vitamin C through a healthy diet of fresh, whole foods. Adult recommended daily intake is 75 mg for women and 90 mg for men; taking over 2,000 mg a day is not recommended, as it can cause stomach issues. My children well know this after gorging on satsumas which are now in season! I pray you have a blessed day!
Monday, November 11, 2013
Kale and Apple Salad with Orange-Coconut Yogurt Dressing
Kale , Apples, and Oranges are in season and should be available at your local farmers market. I have not had much experience with Kale but after eating Kale in a wonderful lasagna at the Gotreaux Family Farm in October, I have a new found respect for it.
Kale and Apple Salad with Orange-Coconut Yogurt Dressing
Preparation time: 25 min
Makes 2 servings
Ingredients:
4 to 5 large leaves curly green kale, center ribs removed and composted, sliced into ribbons (approximately 4 cups cut)
1 apple, core removed, diced into approximately 3/8" to 1/2" cubes (approximately 2 cups diced)
1/4 cup fresh pomegranate seeds
1/4 cup chopped, roasted, hazelnuts
Dressing:
2 Tbsp. plaing Greek-style yogurt
1 tsp. light coconut milk
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1/3 txp. fresh orange zest
1 Tbsp. extra-virgin olive oil
Directions:
1. In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly wisk olive oil into mixture, until thoroughly combined. Set aside.
2. Place ribbons of kale in a large bowl and add dressing. Using tongs, carefully massage dressing into greens for 30 seconds to 1 minute. This will tame the greens (soften them) a bit and wor flavor of dressing throughout. Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of apple alongside, and/or top with additional chopped hazelnuts, if preferred.
Kale and Apple Salad with Orange-Coconut Yogurt Dressing
Preparation time: 25 min
Makes 2 servings
Ingredients:
4 to 5 large leaves curly green kale, center ribs removed and composted, sliced into ribbons (approximately 4 cups cut)
1 apple, core removed, diced into approximately 3/8" to 1/2" cubes (approximately 2 cups diced)
1/4 cup fresh pomegranate seeds
1/4 cup chopped, roasted, hazelnuts
Dressing:
2 Tbsp. plaing Greek-style yogurt
1 tsp. light coconut milk
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1/3 txp. fresh orange zest
1 Tbsp. extra-virgin olive oil
Directions:
1. In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly wisk olive oil into mixture, until thoroughly combined. Set aside.
2. Place ribbons of kale in a large bowl and add dressing. Using tongs, carefully massage dressing into greens for 30 seconds to 1 minute. This will tame the greens (soften them) a bit and wor flavor of dressing throughout. Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of apple alongside, and/or top with additional chopped hazelnuts, if preferred.
Sunday, November 10, 2013
Butternut Squash Soup
I hope to give you recipes using fall vegetables so you can expand the menu you prepare for your family using what is available to you at market. If you don't have exactly every ingredient then improvise using your favorites. Citrus is in season and Butternut squash at this time so this recipe is perfect!
Butternut Squash Soup
Preparation time: 45 min
Makes 6 servings
Ingredients:
4 lbs. Butternut squash
2 Yellow onions, sliced
1 Apple sliced
1/2 cup freshly squeezed orange juice
4 Tbsp. olive oil
6 cups Chicken stock
Salt
Pepper
Cooking Directions:
1. Preheat the oven to 400 degrees.
2. Place the butternut squash and 2 tablespoons of olive oil onto a sheet pan and roast for 25 minutes until soft.
3. Place the remaining 2 tablespoons of olive oil in a large stockpot and saute' the onions and apples until soft- about 5 minutes.
4. Scoop out the butternut squash and add to the onion and apple mixture.
5. Add chicken stock and orange juice to stockpot and let cook for 20 minutes, stirring occasionally.
Butternut Squash Soup
Preparation time: 45 min
Makes 6 servings
Ingredients:
4 lbs. Butternut squash
2 Yellow onions, sliced
1 Apple sliced
1/2 cup freshly squeezed orange juice
4 Tbsp. olive oil
6 cups Chicken stock
Salt
Pepper
Cooking Directions:
1. Preheat the oven to 400 degrees.
2. Place the butternut squash and 2 tablespoons of olive oil onto a sheet pan and roast for 25 minutes until soft.
3. Place the remaining 2 tablespoons of olive oil in a large stockpot and saute' the onions and apples until soft- about 5 minutes.
4. Scoop out the butternut squash and add to the onion and apple mixture.
5. Add chicken stock and orange juice to stockpot and let cook for 20 minutes, stirring occasionally.
Saturday, November 2, 2013
The Giant Chinchilla
The most beloved rabbit on our farm is Smokey, a giant chinchilla. When we bought out a local rabbitry last year, Smokey came with it. He is a GIANT of a buck. It is amazing to me that this gentle giant is the most calm of any of our rabbits. Smokey is always ready for a good scratchin. He isn't the only buck, but Lyndee uses him most of the time for breeding. We had to bring in a few foreign bucks but like I said, Smokey is the favorite. I thought that people might like an overview of the Giant Chinchilla breed.
The Giant Chinchilla was created by Edward H. Stahl, a true pioneer of the rabbit industry in the United States. In 1919, Stahl was one of the first to get his hands on a new breed imported into the United States- the Chinchilla. He knew the breed would be a hit, but the standard Chinchilla was just too small. Stahl sought to create the "Giant Chinchilla", hoping to give additional size and value to the Chinchilla breed.
On Christmas morning 1921, after several years of experimental breeding, a Giant Chinchilla doe was born that Stahl considered the ideal. He named her "Million Dollar Princess"- and a million-dollar princess she was.
Stahl eventually went on to become the first and only individual to ever make a million dollars from the sale of rabbit breeding stock. He's often considered the father o the domestic rabbit industry in America.
Giant Chinchillas a re a large breed with mature bucks weighing in at 12 to 15 pounds and does at 13 to 16 pounds. The breed in gentle in nature, making it a good option for novice rabbit keepers. Does have large litters and make good mothers.
The Giant Chinchilla makes a good multipurpose breed, providing rich meat and quality furs. Due to their large size, hutches with all wooden floors and a heavy bedding of shavings and straw are needed. Youngsters grow very fast, producing meat quickly and cost efficiently. It is easy to produce a 7 pound fryer in just 2 months. Grit's guide to backyard rabbits.
Lots of people may wonder how we "eat our pets," but there is a perspective I want our children to have. The food we eat comes from somewhere. The chicken nugget didn't just magically appear (in our country's present state it was probably assisted by a lab). An animal had to die so we could consume it's meat. I realize not everyone wants to handle that animal or see it be harvested, but there is the stark reality that if you like meat it has to be done. We like the idea of raising our own meat. We know how the animal was taken care of, what it was fed, how it was harvested and most of all, if it was given any medications. I would rather spend extra time and feed on an animal on our farm than to buy testosterone injected, DNA altered animals that are raised in massive numbers and in inhumane conditions. I'm no animal rights activist or anything but I believe that the animals raised here are happy. The adult rabbits are pastured on fresh grass in rotation. We can't put them all out at 1 time or breeding would be a mess! The nutritional value of our food has declined and we are to blame. Get involved in what you feed your family. Is the produce fresh or sprayed with the latest and greatest chemicals? Is the meat filled with pink slime or healthy cuts from healthy animals? Have your eggs been bleached?
Many times Lyndee has brought a new batch of the "cutest" baby bunnies in to see mama while I'm making supper. She loves every one of them. They are so tame by harvest time that they can be bought as pets. Lyndee knows when it's time to harvest and she doesn't think twice about getting all of her supplies ready and calling in her siblings in for help. She also doesn't have a problem sitting down to rabbit pot pie and eating her fill! The rabbitry is her job. She owns it, runs it and does a wonderful job as an 11 year old girl!
We hope you enjoy your dressed rabbits! We enjoyed raising them and you can be assured that they are healthy and nutritious for your family!
The Giant Chinchilla was created by Edward H. Stahl, a true pioneer of the rabbit industry in the United States. In 1919, Stahl was one of the first to get his hands on a new breed imported into the United States- the Chinchilla. He knew the breed would be a hit, but the standard Chinchilla was just too small. Stahl sought to create the "Giant Chinchilla", hoping to give additional size and value to the Chinchilla breed.
On Christmas morning 1921, after several years of experimental breeding, a Giant Chinchilla doe was born that Stahl considered the ideal. He named her "Million Dollar Princess"- and a million-dollar princess she was.
Stahl eventually went on to become the first and only individual to ever make a million dollars from the sale of rabbit breeding stock. He's often considered the father o the domestic rabbit industry in America.
Giant Chinchillas a re a large breed with mature bucks weighing in at 12 to 15 pounds and does at 13 to 16 pounds. The breed in gentle in nature, making it a good option for novice rabbit keepers. Does have large litters and make good mothers.
The Giant Chinchilla makes a good multipurpose breed, providing rich meat and quality furs. Due to their large size, hutches with all wooden floors and a heavy bedding of shavings and straw are needed. Youngsters grow very fast, producing meat quickly and cost efficiently. It is easy to produce a 7 pound fryer in just 2 months. Grit's guide to backyard rabbits.
Lots of people may wonder how we "eat our pets," but there is a perspective I want our children to have. The food we eat comes from somewhere. The chicken nugget didn't just magically appear (in our country's present state it was probably assisted by a lab). An animal had to die so we could consume it's meat. I realize not everyone wants to handle that animal or see it be harvested, but there is the stark reality that if you like meat it has to be done. We like the idea of raising our own meat. We know how the animal was taken care of, what it was fed, how it was harvested and most of all, if it was given any medications. I would rather spend extra time and feed on an animal on our farm than to buy testosterone injected, DNA altered animals that are raised in massive numbers and in inhumane conditions. I'm no animal rights activist or anything but I believe that the animals raised here are happy. The adult rabbits are pastured on fresh grass in rotation. We can't put them all out at 1 time or breeding would be a mess! The nutritional value of our food has declined and we are to blame. Get involved in what you feed your family. Is the produce fresh or sprayed with the latest and greatest chemicals? Is the meat filled with pink slime or healthy cuts from healthy animals? Have your eggs been bleached?
Many times Lyndee has brought a new batch of the "cutest" baby bunnies in to see mama while I'm making supper. She loves every one of them. They are so tame by harvest time that they can be bought as pets. Lyndee knows when it's time to harvest and she doesn't think twice about getting all of her supplies ready and calling in her siblings in for help. She also doesn't have a problem sitting down to rabbit pot pie and eating her fill! The rabbitry is her job. She owns it, runs it and does a wonderful job as an 11 year old girl!
We hope you enjoy your dressed rabbits! We enjoyed raising them and you can be assured that they are healthy and nutritious for your family!
Thursday, October 31, 2013
Rabbit Pot Pie Recipe
Rabbit Pot Pie
This is a great way to use up your leftover rabbit meat, or roast a rascally rabbit especially for this pie. Nothing is quite as comforting as serving up a pot pie for supper on a cool fall evening, and made with rabbit, it's an extra-special treat.
Crust:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter (1 stick)
ice water
Filling:
2 tablespoons butter 1 teaspoon dried thyme
1 cup chopped onion 1/2 teaspoon salt
1 cup sliced celery 1/2 teaspoon pepper
1 cup chopped sweet pepper 1 cup vegetable or chicken broth
1 cup chopped carrots 3/4 cup half and half
1/4 cup all purpose flour 2 1/2 cups cooked, chopped rabbit meat
1. To make crust, stir together flour and salt in medium bowl. Using pastry blender, cut in butter until mixture resembles coarse meal. Sprinkle 1 tablespoon ice water over mixture and toss with fork. Sprinkle additional ice water, 1 tablespoon at a time (4-5 tablespoons more), over mixture until it is moistened and comes together in a ball. Refrigerate pastry.
2. Heat oven to 400 degrees.
3. To make filling, melt butter in large saucepan over medium-low heat. Add onion, celery, sweet pepper and carrots, and saute for 5-7 minutes, or until vegetables are tender.
4. Stir in flour, thyme, salt and pepper, and cook for 3 minutes. Whisk in broth and half and half, and cook until thick and bubbly. Stir in rabbit meat.
5. To assemble pot pie, butter 2 quart casserole dish or 8 x 8 x 2 inch baking dish.
6. Turn pastry dough out onto floured surface and roll out 1 inch larger than dish. Pour hot illing into dish and place pastry on top. Use fork to crimp edges, flute with your fingers, or just leave it as is for a rustic-style crust. Use sharp knife to cut slits in crust to allow steam to escape.
7. Bake for 30-35 minutes, or until golden brown and bubbling!
This is a great way to use up your leftover rabbit meat, or roast a rascally rabbit especially for this pie. Nothing is quite as comforting as serving up a pot pie for supper on a cool fall evening, and made with rabbit, it's an extra-special treat.
Crust:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter (1 stick)
ice water
Filling:
2 tablespoons butter 1 teaspoon dried thyme
1 cup chopped onion 1/2 teaspoon salt
1 cup sliced celery 1/2 teaspoon pepper
1 cup chopped sweet pepper 1 cup vegetable or chicken broth
1 cup chopped carrots 3/4 cup half and half
1/4 cup all purpose flour 2 1/2 cups cooked, chopped rabbit meat
1. To make crust, stir together flour and salt in medium bowl. Using pastry blender, cut in butter until mixture resembles coarse meal. Sprinkle 1 tablespoon ice water over mixture and toss with fork. Sprinkle additional ice water, 1 tablespoon at a time (4-5 tablespoons more), over mixture until it is moistened and comes together in a ball. Refrigerate pastry.
2. Heat oven to 400 degrees.
3. To make filling, melt butter in large saucepan over medium-low heat. Add onion, celery, sweet pepper and carrots, and saute for 5-7 minutes, or until vegetables are tender.
4. Stir in flour, thyme, salt and pepper, and cook for 3 minutes. Whisk in broth and half and half, and cook until thick and bubbly. Stir in rabbit meat.
5. To assemble pot pie, butter 2 quart casserole dish or 8 x 8 x 2 inch baking dish.
6. Turn pastry dough out onto floured surface and roll out 1 inch larger than dish. Pour hot illing into dish and place pastry on top. Use fork to crimp edges, flute with your fingers, or just leave it as is for a rustic-style crust. Use sharp knife to cut slits in crust to allow steam to escape.
7. Bake for 30-35 minutes, or until golden brown and bubbling!
Greens and Satsumas are the BIG items this week!
This Saturday November 2nd we will be at Tractor Supply from 8am to 12pm. We have a load of mustard greens, banana peppers, jalapeno peppers, bell peppers, chili peppers, Okra and SATSUMAS!
We will have Hillcrest Creamery Milk of course! There is a selection of Whole Milk, Fat Free Milk, Chocolate Milk and their delicious home made soft Cheese! The girls as I call them (our chickens) have been laying up a storm so we will have plenty of pastured, farm fresh eggs too!
On the baked goods end we will have Amish Bread, Cookie Cake, German Chocolate Cookies, Cinnamon n Raisin Bread, White Bread and Wheat Bread. All would be a perfect accompaniment to our fresh milk!
We have home made Scarves, Bows, Baby Head Bands, Dresses, Children's Hair Clips in lots of styles and Cloth Diaper Covers on the Sewing Room table!
As always we will have Pickled Okra, Figs, Mahaw Jelly and Spicy Pickles.
Come visit us! Have a Blessed Day!
Sorry for not having pics. I can only figure out how to write at present! The computer is not liking the blogging process and is giving me a little trouble. I hope to get better. Gardening and raising children is much easier than this computer stuff!!!!!!!!!
We will have Hillcrest Creamery Milk of course! There is a selection of Whole Milk, Fat Free Milk, Chocolate Milk and their delicious home made soft Cheese! The girls as I call them (our chickens) have been laying up a storm so we will have plenty of pastured, farm fresh eggs too!
On the baked goods end we will have Amish Bread, Cookie Cake, German Chocolate Cookies, Cinnamon n Raisin Bread, White Bread and Wheat Bread. All would be a perfect accompaniment to our fresh milk!
We have home made Scarves, Bows, Baby Head Bands, Dresses, Children's Hair Clips in lots of styles and Cloth Diaper Covers on the Sewing Room table!
As always we will have Pickled Okra, Figs, Mahaw Jelly and Spicy Pickles.
Come visit us! Have a Blessed Day!
Sorry for not having pics. I can only figure out how to write at present! The computer is not liking the blogging process and is giving me a little trouble. I hope to get better. Gardening and raising children is much easier than this computer stuff!!!!!!!!!
Saturday, October 26, 2013
TheVery First Scoggins Family Farm Blog!
Wow! I can't believe that we actually have our own blog! THANKS so much to my daughter Kelsye for teaching her old mom how to run a computer and for setting up the Scoggins Family Farm website. We couldn't have done it without her. (literally)
As I walked around our farm today I was thinking of how blessed we are to have our land, all of these animals, our home, and all provided by the Lord. He is our Rock, our Savior and without Him we are lost. We believe that God has faithfully lead us to where we are at this point in our lives and He should receive the Glory!
We thank everyone who shops at our stand and at our farm. We get calls all throughout the week with different requests for items. It has been a learning experience since February 2013 till now of how to garden, raise rabbits, raise chickens, run a farmers market stand and still put Christ first. I realize we are small beans to most people but as parents of 11 children ( 9 of whom are still at home) we were in dire need of responsibilities and accountability for our children. I would love to tell you a little about each of them:
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Katie is our oldest child. She is 23 and a teacher at the Charter School in town. She is our family photographer and organizer. Katie ranks as my most type A child and I greatly miss her! She LOVES teaching and is a blessing to her students. We enjoy her visits home and of course life gets busy and they are never enough! She is does photography on the side and loves it!
Kelsye is our 2nd oldest. She is 20. She is married to Jon Cassell and mother to Emmaline (my first grandchild). She is our family computer whiz and future midwife. We love to have their family over to visit and of course eat! I also miss having Kelsye home but I am so blessed for the Lord to have placed her in the capable arms of her husband.
Evan is the 3rd oldest. She is 15. She is the get-it-done girl. If I need a raised bed made, she makes it. If there is a garden project, she is first on the scene. Evan is our future horticulturist, Lord willing. She is also the dress and bow maker of the family. You will usually find her heading up some project with brothers and sisters in tow. She also works for Jimmy Cooley, a local Satsuma farmer, picking your fresh satsumas.
Mary Beth is the 4th oldest. She is 14. She is the organizer and right hand lady to Evan. You don't usually see them apart. Mary Beth milks the cows morning and night. She is also the owner of 50 something chickens. Her chickens and cows love to see her coming. It is a symphony of clucks and moos when she enters the barn! Oh, did I forget to mention that this girl can bake n I mean BAKE!
Lyndee is our 5th child. She is 11. She is my free spirit girl. She could spend hours on end riding the horses bare back through the woods. Lyndee is the owner of 20 something meat rabbits that she dearly loves. She can tell you something about each one and exactly how to butcher them. Lyndee has no problem understanding that animals are cute and cuddly and made for our consumption ;) She loves to spend time helping others.
Jesse is the 6th child. He is 9. Jesse is all about his daddy. He is the care giver to our blind calf, fanny. He also cares for the horses. He loves to read, hunt, fish and swing on the huge oak trees we have. He isn't usually far from daddy or Luke his brother. Jesse is usually called in to help from everything from shoveling chicken manure to raking leaves for garden mulch. He is a huge help to all of us.
Luke is the 7th oldest child. He is 8. Luke is the care giver for mama hog, her 13 piglets and a wild hog. He loves to be outside with daddy. His favorite day is Thursday when his pawpaw comes to fish. He learned how to help Jesse with the weed eating this year so he has been a big helper.
Abigail is the 8th oldest child. She is 6. Abi is the ham of the family. Everybody at the nursing home that we sing at loves her. She walks into a room and is comfortable instantly. She is never shy or sad. We appreciate her huge smile and willingness to help do whatever, whenever.
Charity is the 9th oldest child. She is almost 5 in a few more days. She is my shy and reserved child. You will usually hear her humming or singing a song outside while she picks flowers. Charity is quite content to make mud pies and pond water shakes in her tree house. She likes to wash dishes and play tea party with Abi.
Teddy is our 10th child. He is 2. We all know where Teddy is because you can hear him. He is our resident bull in a china shop as some would say. He likes to hang out with his sisters (Nebin and BooBoo) because they always know where all the good snacks are. Sometimes you will find him with the younger girls where he is showing off his big boy skills like running and jumping off of things. Oh, and did I tell you he thinks the world of his daddy? He does!
Tice rounds us off at number 11. He is 10 months old. He is Uncle to Emmaline and is 2 months younger. He can usually be found in the yard eating grass or something while watching us work in the garden or yard. He is so content! He has his daddy's passive personality.
My husband, Brad, is the leader of all of these soldiers for Christ. He keeps us looking in the right direction. Without daddy we would be floundering! He is our rational thinking, tree planting, work horse and go to guy for all problems. I thank the Lord for a husband and father like him!
All of us together make Scoggins Family Farm work. It wouldn't survive if everyone didn't pitch in and work. We all cultivate, plant, pick, process and bring to you the goods that you enjoy. We have learned so much and thank God for the opportunity to serve our community!
As I walked around our farm today I was thinking of how blessed we are to have our land, all of these animals, our home, and all provided by the Lord. He is our Rock, our Savior and without Him we are lost. We believe that God has faithfully lead us to where we are at this point in our lives and He should receive the Glory!
We thank everyone who shops at our stand and at our farm. We get calls all throughout the week with different requests for items. It has been a learning experience since February 2013 till now of how to garden, raise rabbits, raise chickens, run a farmers market stand and still put Christ first. I realize we are small beans to most people but as parents of 11 children ( 9 of whom are still at home) we were in dire need of responsibilities and accountability for our children. I would love to tell you a little about each of them:
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Katie is our oldest child. She is 23 and a teacher at the Charter School in town. She is our family photographer and organizer. Katie ranks as my most type A child and I greatly miss her! She LOVES teaching and is a blessing to her students. We enjoy her visits home and of course life gets busy and they are never enough! She is does photography on the side and loves it!
Kelsye is our 2nd oldest. She is 20. She is married to Jon Cassell and mother to Emmaline (my first grandchild). She is our family computer whiz and future midwife. We love to have their family over to visit and of course eat! I also miss having Kelsye home but I am so blessed for the Lord to have placed her in the capable arms of her husband.
Evan is the 3rd oldest. She is 15. She is the get-it-done girl. If I need a raised bed made, she makes it. If there is a garden project, she is first on the scene. Evan is our future horticulturist, Lord willing. She is also the dress and bow maker of the family. You will usually find her heading up some project with brothers and sisters in tow. She also works for Jimmy Cooley, a local Satsuma farmer, picking your fresh satsumas.
Mary Beth is the 4th oldest. She is 14. She is the organizer and right hand lady to Evan. You don't usually see them apart. Mary Beth milks the cows morning and night. She is also the owner of 50 something chickens. Her chickens and cows love to see her coming. It is a symphony of clucks and moos when she enters the barn! Oh, did I forget to mention that this girl can bake n I mean BAKE!
Lyndee is our 5th child. She is 11. She is my free spirit girl. She could spend hours on end riding the horses bare back through the woods. Lyndee is the owner of 20 something meat rabbits that she dearly loves. She can tell you something about each one and exactly how to butcher them. Lyndee has no problem understanding that animals are cute and cuddly and made for our consumption ;) She loves to spend time helping others.
Jesse is the 6th child. He is 9. Jesse is all about his daddy. He is the care giver to our blind calf, fanny. He also cares for the horses. He loves to read, hunt, fish and swing on the huge oak trees we have. He isn't usually far from daddy or Luke his brother. Jesse is usually called in to help from everything from shoveling chicken manure to raking leaves for garden mulch. He is a huge help to all of us.
Luke is the 7th oldest child. He is 8. Luke is the care giver for mama hog, her 13 piglets and a wild hog. He loves to be outside with daddy. His favorite day is Thursday when his pawpaw comes to fish. He learned how to help Jesse with the weed eating this year so he has been a big helper.
Abigail is the 8th oldest child. She is 6. Abi is the ham of the family. Everybody at the nursing home that we sing at loves her. She walks into a room and is comfortable instantly. She is never shy or sad. We appreciate her huge smile and willingness to help do whatever, whenever.
Charity is the 9th oldest child. She is almost 5 in a few more days. She is my shy and reserved child. You will usually hear her humming or singing a song outside while she picks flowers. Charity is quite content to make mud pies and pond water shakes in her tree house. She likes to wash dishes and play tea party with Abi.
Teddy is our 10th child. He is 2. We all know where Teddy is because you can hear him. He is our resident bull in a china shop as some would say. He likes to hang out with his sisters (Nebin and BooBoo) because they always know where all the good snacks are. Sometimes you will find him with the younger girls where he is showing off his big boy skills like running and jumping off of things. Oh, and did I tell you he thinks the world of his daddy? He does!
Tice rounds us off at number 11. He is 10 months old. He is Uncle to Emmaline and is 2 months younger. He can usually be found in the yard eating grass or something while watching us work in the garden or yard. He is so content! He has his daddy's passive personality.
My husband, Brad, is the leader of all of these soldiers for Christ. He keeps us looking in the right direction. Without daddy we would be floundering! He is our rational thinking, tree planting, work horse and go to guy for all problems. I thank the Lord for a husband and father like him!
All of us together make Scoggins Family Farm work. It wouldn't survive if everyone didn't pitch in and work. We all cultivate, plant, pick, process and bring to you the goods that you enjoy. We have learned so much and thank God for the opportunity to serve our community!
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