Barnyard Bull - News & Blog

Posted 12/19/2014 2:56pm by Dicken Crane.

Thank you to everyone who came by the farm to buy their Christmas tree; we have sold out not once, but twice! It's never too late, though, to stop by and pick up some Maple Syrup for those last minute holiday gifts. :)

Hold on to your hat, it's getting blustery out there!


Posted 11/25/2014 12:44pm by Ruth Crane.

Greetings All ~

I hope everyone is ready for the incoming snow tomorrow; I know that many of us have mixed emotions about that!

Our bulk meat packages are selling well and we've had great feedback on them. We are approaching a beef shortage due to difficulties getting appointments with slaughter houses, but we are hoping that this situation will be remedied soon. Fingers crossed. There may be some additional bulk purchasing options coming soon, so I'll keep you posted.

We have a question for you now - who would be interested in Free-Range, Organic (or not, you tell me) chickens next year? If interested, would you want to order Organic for about $5/lb or non-organic for $4/lb, both would still be free-range, hormone/antibiotic free, all natural, etc. The difference between Organic or non is the feed; Organic feed is GMO-free and much more expensive. Please let us know your thoughts.

CHRISTMAS TREES are available as of today -they are $40 each- any size, and they are all very nicely shaped/pretty trees. They came from a tree farm in Worthington and were just cut on Saturday, so they are FRESH. Come visit and feed the animals, take a stroll around and pick out your tree!

All of us at the farm wish you a very Happy Thanksgiving!


Posted 11/25/2014 11:51am by Dicken Crane.

Come pick out your tree, take a walk around the farm and even feed the animals!


Posted 11/1/2014 11:11am by Dicken Crane.


Posted 8/20/2014 2:20pm by Dicken Crane.

Don't forget!

Posted 7/29/2014 4:47pm by Dicken Crane.

Pick up some Jus' Jerky PET TREATS  for your dog today!


Posted 7/22/2014 11:09am by Dicken Crane.

Stop in, grab some vegetables, wander around to see the animals and just enjoy your visit. We look forward to seeing you!

Posted 10/15/2013 3:39pm by Desiree Robertson-DuBois.

The Food Safety Modernization Act is a new law that will soon affect all farmers who grow vegetables and produce your food across the country. This means ALL farmers, not just the big ones, but the farmstand on the corner and your local CSA too. As a fairly small grower I've known that something like this was coming for a long time, but it may be the first that you've heard of it as a consumer. You've all heard of food borne illness and due to greater media we've all heard a lot more about it when they occur. Spinach, raspberries, canteloupes, peanut butter- all infected with potentially deadly bacterias such as e.coli, salmonella and listeriosis. YUCK. Of course we don't want this to happen- we farmers are painfully aware of the fact that we provide food that you and your children will eat and the very last thing we would ever want is for anyone to get sick as a result of something from our farm.

I have taken classes on food borne illness prevention such as GAP (good agriculture practices by the USDA) and Serv-Safe. One of the incredible things that I've learned is that surprisingly few food-borne illnesses originate from produce grown in the United States. Most contamination results from produce brought in from other countries. However, there isn't a lot of regulation that can be done outside the US and so, the FDA has decided to put limits and regulations on what they can control- in-country food production.

I've been going through the new proposed regulations and while some of it seems to lie on the side of practical common sense, we all know that where the government is involved, we can throw common sense out the window in the implementation. For example- It directly conflicts with the National Organic Program's exhaustively researched and already regulated timing guidelines for harvesting fresh produce after the application of manure/compost. They disregard the simple fact that we have winter in our region, the ground freezes, and therefore many potentially harmful bacterias DIE. Farmers would have to wait NINE months before harvesting food from the field, NINE MONTHS?!? That seems ridiculously long if you take seasons and soil biology into account. 

Therefore, I am urging all of you to check out this website from the National Sustainable Agriculture Coalition and make some comments (don't worry, the NSAC breaks it down into sections to make it easier to understand and get through and then walks you through how to comment and what types of questions the FDA is interested in having specifically answered by farmers, processors and consumers). Support your local farmers! You only have a couple more weeks to make your comments so do this soon- it's your food, your farms & farmers (and your bank account, because all this regulation sure as sure won't be free).

Posted 9/27/2013 2:59pm by Desiree Robertson-DuBois.

So autumn arrived seemingly overnight with the full moon, the cool nights and the rapidly changing colors of the mountains. The many frost warnings since the first week of September have only touched us with the briefest kisses of frost, but the cool weather is bringing an end to the bounty of summer even without frosty mornings. The eggplant is finished along with tomatoes and we are desperately covering the very loaded pepper plants with row cover to protect them, but they are weakening. If you are interested in bulk peppers for sauce, roasting or pickling, let us know.

Now is the time for hearty soups and stews, baked pies and roasted root veggie trays sprinkled with salt and chili powder. This is my favorite time of year to cook since everything is still very fresh and I might actually have a little time between soccer games, animal chores and harvesting to get some meals made.

We finally got the last of the winter squash into the root cellar. Whew! Now we just have A LOT of potatoes and carrots to get out of the field and we will be mostly set for winter storage crops. I would set up a large scale harvest day for taters, but our digger is broken and the current harvest method is a little difficult even for us rough-handed farmers. So until we figure something out to fix our cranky old digger or figure out an easier way, we are just going to keep harvesting them a little at a time.

Salad will be returning next week in the form of arugula and/or mesclun and radishes are nearly ready for harvest as well. Unfortunately our karma appears to be off on the transplant side of the farm and none of our lettuce seedlings have worked out. We do have cut salad lettuce in the field, but it is sloooowwww. Hopefully we will be able to get it to you in early October before the end of CSA. 


What’s in your share (maybe)

Delicata & Sweet Dumpling Winter Squash



Red onions, young




Swiss Chard





Pick Your Own

Sage, Marjoram, Winter Savory and Oregano are open for Picking.

BASILS are gross. Very done.

Flowers- open

Beans: Still waiting.

Cherry tomatoes are open but sort of gross. Help yourself to whatever you find.

Cilantro and Dill are open. YAY!

Tomatillos- delicious as part of your salsa or in a green chili sauce!


Featured vegetables: Winter Squashes

We grow a lot of different kinds of squashes so that we can best supply you with storage squashes for the season. Not all squashes are created equal, some are for eating now, just after harvest and others are actually meant to sit and “cure” in order to concentrate their sugars for the best eating quality. There are, of course, some hybrids that have been developed so that your butternut tastes sweet even in September, but we grow the heirloom varieties because I think that nothing is as sweet as the heirloom Waltham Butternut in January and I can wait for it.  In eating order: Delicata, Sweet Dumpling & Spagetti Squashes are good from now until about Thanksgiving, the Acorns (all types) are best having cured for a month so from October until December, and the Buttercup & Butternuts are best from Christmas on into February and later depending on how and where and at what temperature they are stored. We’ve eaten some of them in May and had them be delicious even with their seeds starting to sprout on the inside.


Recipes of the Week: Roasted Delicata Squash stuffed with Quinoa Salad from


  1. 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
  2. 2 tablespoons extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1 cup quinoa
  5. 2 tablespoons golden raisins
  6. 1 tablespoon sherry vinegar
  7. 1 teaspoon honey
  8. 1 Granny Smith apple, finely diced
  9. 1 large shallot, minced
  10. 1 garlic clove, minced
  11. 2 tablespoons chopped mint
  12. 2 tablespoons chopped parsley
  13. 2 ounces arugula (2 cups)


  1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
  3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
  4. Set the squash halves on plates. Fill with the salad and serve.

Make Ahead The quinoa can be refrigerated overnight. Bring to room temperature and add the arugula just before serving.