Wow. I can’t believe it’s the first day of 2023 today. Honestly, I know I’m a broken record when I say this every year, but so much happened in 2022!
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Well, if you are like me and love a good slow-cooked meal not only for it’s convenience, but also because it always makes the house feel warm and cozy on a snowy day, you’re in luck! I am sharing our favorite slow-cooked lamb shank recipe that is sure to impress you and your entire family.
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We recently purchased some grass-fed steers to finish on the farm. I never truly thought we would venture into cattle ranching at the farmstead because Jack insisted he wasn’t sure about cows.
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Whew! This year was a big one for us. The list of things we did and accomplished and moved and rebuilt is nothing short of mind-boggling- which is much of the reason why you haven’t heard from me in several months. Jack and I were talking this week about all we have done and everything that has happened in our lives this year and came to the conclusion that short of getting married and having our first baby, this may have been the craziest and busiest years of our entire lives.
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Well hi there stranger!
It’s been a minute (how has it been 6 months since I last shared with you all?!) and I can’t quite grasp how time has flown so fast! Last time I posted I was busy prepping turkey dinner for Thanksgiving and nowadays I’m busy feeding baby turkeys-how’s that for full circle?
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With the arrival of cooler temperatures and farm tasks slowing down, this will be the last weekly Farm Journal Friday post of the season. But, don’t worry! I will still post to the Farm Journal as we have exciting things happening on the farm (and maybe as I have some tasty, made from scratch recipes to share?!) and will pick-up Farm Journal Friday weekly posts again in the spring as we get busy again.
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This week on the farm has been a whirlwind. The season change has abruptly shifted our focus and we are trying to get as much done as possible before winter arrives.
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Well, similarly to a couple of weeks ago, I spent most of my time this week in the kitchen processing our summer harvest from the garden before we get freezing temps here in the mountains.
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This week, like any other, has been busy. I’ve been quieter than usual on social media, continuing my reflection on how I can help make a difference in these difficult times and focusing on tackling work in the hoop house, which is now beginning to overflow with vegetables.
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