Welcome to Homegrown Bites by Jake's Run!

Tasty food, lamb meat, jams and jellies, fresh produce, and crochet accessories.


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05.19.17

Hello friends!  It’s been a while since I’ve had a chance to post. We spent the winter working on off season projects, then in February we started plants.

This year, we started cabbage, broccoli, tomatoes, peppers, and herbs in the greenhouse – all of which have now been planted in the main gardens and are growing happily 🙂

Our chickens seem to be working overtime and we’re getting 5 dozen eggs each day. If you know of anyone who needs any, please call or text me at 270.302.9468.

 

We’ve also planted corn, radishes, beets, spinach, lettuce, kale, chard, peas, green beans and probably a few other things I can’t recall at the moment.

We decided not to offer a CSA this year, focusing more on the farmers market. Delivery times were just too much and was keeping us out of the fields.  It’s just us. No employees, so we have to make the best use of our time.

Anyways, we’re still around. Still having fun and making the most of each day. We’ll be seeing everyone soon at the farmers market!


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Update

After so much rain this summer, we finally got rained out two weeks ago. However, since then Mother Nature has been kind to us and we’ve finally dried out. The Fall crops have been planted and are looking great!  Broccoli, cabbage, yellow squash, zucchini, scalloped squash, kale and beets are all in our future.  Winter squash (butternut, acorn and spaghetti) are ready to be harvested. That will happen within the week. 

The chickens began their late summer molt a couple of weeks ago. This reduces egg production because they’re using most of their protein stores to make new winter feathers. This should end in the next few weeks and egg production will go back up. 

We replaced the second back tire of the summer on the tractor. It’s expensive and not something we financially needed, but it is what it is. The new tires should last a long time. It sure beats doing everything by hand!  

It’s been a long, hot, humid and downright moist summer. I’m ready for cooler nights with the windows open and cheaper electric bills. 


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New Kid in Town

There’s a new kid in town. Meet George. He’s a full-blooded Boer goat we picked up yesterday in Munfordville, KY. He was born on Feb. 1st, which makes him 3.5 months old. 
He has a very sweet disposition. He loves to walk around with us and be petted. 

Because Anikon (Goat) was the only goat we had for a year, I forget that he’s a dwarf until I see him next to a regular-sized goat. George is already bigger than Anikon!For the record, don’t let the pics fool you. It’s VERY hard to get good shots of animals that refuse to pose, no matter how nicely we ask them. 😉


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Sadness…

Friends,

It has been a rough night and day here on the farm! Clarence died last night from enterotoxemia. 

Some might say he was just a farm animal. No, he was a family friend who taught us much more. He brought us closer to friends and helped us make new ones. 

I would have never know that a goat could have so much personality if it wasn’t for Clarence. We have plans of having a small goat herd to help manage the farm and Clarence was the first. It will still happen just have to wait a bit now. 

He brought us a lot of joy, and from the comments we received many others too. He is missed. 

~Wes 


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Meet Zuzu!

Please welcome Zuzu to the farm!  She’s a Boar mix goat who recently turned one. In a few short months, she’ll be bred with our Clarence to make beautiful little kids!


when Clarence met Zuzu 🙂

Additionally, yesterday was Ferdinand (AKA Cow)’s 1st birthday.  Of course, Farm Girl had to bake him a cake. Or two. One was for us, the other for him. She said she wrote “MEEHR” on the cake because that’s how he calls to us when we’re outside – as in “come MEEHR and feed me animal crackers!!”


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Meet Clarence!

Clarence came to us at 6 days old, after his mama rejected him. We’ve been bottle feeding him for the past few weeks and he’s settled in quite nicely.  

 
He likes to eat, run, jump, bounce, and play. He’s very sweet and soft. To keep him from getting cold, he sometimes wears a sweater (my husband thinks I’m crazy, but it keeps him warm and gosh darn it, it’s adorable!).  

 
I started posting pics and videos of Clarence on our Jake’s Run Facebook page. People seem to like him a lot. We’re spoiled by him because we get to experience him all the time. He’s truly been a blessing to the farm and has brought us so much joy!  


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The seeds have arrived!

What we can’t harvest from our own garden, we order from Mountain Valley Seeds. They provide a great product, fast shipping and NO GMOs. We specifically choose non-GMO options to provide our customers with the healthiest options for locally grown produce. 

  
To me, it’s simply a miracle to watch these tiny seeds grow into plants that feed so many. We’re so thankful to our customers who give us the opportunity to feed their families. 


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Apple cider vinegar

Google apple cider vinegar and you’ll discover a myriad of uses. It can be used as a non-toxic cleaning solution, hair conditioner (my personal favorite), fabric softener, cooking ingredient…  I could go on and on. ACV is my “go to” liquid. I use it for everything. 

Last summer, I read an article (or twelve) on how to make your own apple cider vinegar. I didn’t  believe it could be as easy and simple as the Internet was telling me. 

But it IS!! It really is!

I buy a lot of apples. Sometimes they get eaten quickly, sometimes not. When they get a little mushy, they get made into ACV. You can also use the peels and cores. 

  
HOW TO MAKE APPLE CIDER VINEGAR:

You will need: 

  • Water
  • Apples
  • Sugar
  • Glass jar with ring
  • Coffee filter
  • Knife
  • Cutting board
  • Teaspoon

Directions:

1. Dice organic apples. (You can also use leftover peels and cores).)

2. Place in glass jar. Fill 3/4 full. 

3. Mix 2T. sugar with 2 C. water. 

4. Pour water into jar, covering apples. 

5. Cover with cheesecloth or coffee filter. (I use a coffee filter and the jar ring)

6. Store in a warm, dark place for 4 weeks. (I write the date on the coffee filter)

7. Strain out apple pieces. 

8. Return liquid to jar and cover with same cover. 

9. Put the jar back into the dark place and store for 4-6 weeks, stirring occasionally. 

At the end of this time, your apple cider vinegar will be ready to use.

I made a total of three batches in quart jars, which yielded 1.5 quarts of ACV. 

  
I can’t wait to use it, but I’ve saved a portion to be made into rose vinegar this summer when the rose bushes bloom. (Also easy, but that’s another post.)

Until next time…