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Posted 9/11/2017 2:05pm by Stefanie Jaeger.

The First Frost:

It is something you look forward to with both dread and relief. Dread that your plants will be killed and the tomatoes, peppers, and beans will come to a quick and dramatic. Relief that finally the farming season is coming to a close. With both these things in mind my fiancé I found ourselves out Friday night (the day before our wedding) covering whatever we could with row cover and old greenhouse plastic.

After an unexpected mild frost, the night before and a freeze predicted tonight, I’m not going to get caught sleeping on the job. The thing about early frosts is that they are unpredictable. A degree or two can make all the difference and there is still a lot of stuff out there. What should I harvest now? Should I cover the beans or the peppers? Zucchini or cucumbers? Should the high end of the field get covered or just the low end? I look around and conclude there is not enough row cover for the peppers or beans. Ok let’s cover the cucumbers and zucchinis. We set the sprinklers up in the beans. If it frosts I can turn the sprinklers on to fend off a couple degrees of cold. Peppers, pull off everything that looks reasonably ripe.

Its 11:00 39 degrees and we have harvested everything we can, used all the row cover, and set up sprinklers on the beans, there is nothing more we can do for now. I get up at 2:30, 37° no frost, 3:30, 36° no frost, 4:30, 35° no frost, 5:30, 34° can’t tell might be some frost forming on the grass clipping, 6:00, 34° sun starts to come up, no frost this end of the field, I walk to the low end, a little frost on some grass clippings, 6:30 sun starts to hit the fields, we are in the clear no damage.

Time to get married.

~Northcroft Farm


Posted 9/11/2017 1:36pm by Stefanie Jaeger.

Here is the link for the September 13th 2017 Newsletter!


Posted 9/4/2017 3:15pm by Stefanie Jaeger.

Have you ever wondered what it takes to get that pork chop on your plate? Well, it all starts with selecting quality animals for breeding, with an eye on good body configuration and a gentle disposition. Once quality breeding animals are selected, it takes three months, three weeks and three days for the gestation time to produce a litter of pigs. We try to manage for about 10 pigs per litter, on average. We produce two litters per sow per year. Once the baby pigs are born, it takes 10- 11 months for them to get to the ideal weight of 250 lbs. A 250 pound hog produces 170 pounds of meat that can be utilized. During the life of a market hog they will eat about 700 pounds of feed to grow market size. Hogs we pasture during the summer, provides about 70 pounds of feed equivalent. We have 150-200 hogs on the farm so that translates into about 105,000- 140,000 pounds of feed needed each year!

Our goal is to grow as much of our feed as possible. It takes a surprising amount of machinery to grow field corn, our main hog feed. For field preparation we use a two large tractors for plowing, discing and cultivating and a smaller tractor for planting. We try to cultivate our corn 2-3 times during the summer and use our small tractor and a four row cultivator for that task. Once the corn grows and dries to about 25% moisture content it is time to pick. We use a two row corn picker and one of the larger tractors. The corn is picked into a gravity box which is pulled behind the picker. When the box is full we haul it to the farm with our flatbed truck and unload the corn onto a conveyor that carries the corn into a corn crib. One corn crib holds about half the corn we need to feed our hogs for a year.

We also feed our hogs plenty of hay and silage but that is a whole other set of farm implements. We believe raising hogs on pasture when it is available makes for great tasting pork. We try to minimize stress to our hogs. Once the hogs are market size we transport them in our stock trailer to the processing facility (3 hours travel one way) a day before processing takes place to allow them time to adjust to their new surroundings, reducing stress. To get the finished product to your plate we need to pick up the processed, frozen pork cuts up and transport them in our insulated trailer and then transfer it into our walk-in freezer. When the time comes for a CSA delivery we transport the pork to the Bayfield Foods Co-op Aggregation Center where it is boxed up with other meats. That pork chop is then carried to your CSA pick-up location in the Co-op’s refrigerated van and delivered to you our customer!

Thank you for supporting Bayfield Foods Co-op and enabling our members to provide you the finest quality foods in our area.

Tom, Matt and Connie Cogger

Maple Hill Farm LLC

Posted 9/4/2017 2:09pm by Stefanie Jaeger.

The September 6th newsletter has arrived!

Posted 8/30/2017 11:43am by Stefanie Jaeger.

Quick post from the Kitchn on potato storage!

Stock piling tomatoes? Make sauce and freeze for the winter! Recipe here!

Super Hero Muffins - These utilize a good portion of shredded carrot and shredded zucchini!

Blueberry Jam Recipe

10 Ways to Preserve Fruits and Veggies Without Canning 

Posted 8/28/2017 10:37am by Stefanie Jaeger.

This one is packed full of recipes and preserving tips! 

August 30th 2017 Newsletter

Posted 8/21/2017 4:08pm by Stefanie Jaeger.

The long awaited harvest season is finally here! August is what we pine for in the deep May days of seeding, the long June days of weeding, and the hot July days of watering. All those months of planning, seeding, planting, watering, and anticipating have made way for the harvest. For the flower farmer, this means cutting, cutting, and more cutting….  

The colors in the field layer upon themselves in waves, mirroring the highly planned succession plantings that were plotted out way back in December. Bouquets, boutonnieres, centerpieces, garlands….there are so many colors to choose from! In the workshop, colors come together so easily with so much to work with. The work feels like painting – yellow here, then white, pink, and a splash of blue.   There is so much we cannot harvest, but that work falls to the buzzing armada of bees, hummingbirds, birds, moths, and little scissor-clad hands anxious to make their own masterpieces. Some plantings get away from us, blooming overnight in the hot summer heat or when we tried to sneak away for a little down-time off the farm. Better to have a little extra, than not enough, I say.  

In these next few months, we will be opening our fields to share this incredible season of harvest by hosting several on-farm workshops. Our Field to Vase workshops on August 27 and September 17 will focus on the basics of floral arranging, planning out a cutting garden, and venturing in the field to gather and create a masterpiece to bring home. On September 10, we will host a Fresh Flower Crown workshop, where we will demonstrate the tools and techniques of creating several types of fresh flower crowns. Participants will then cut their own flowers to bring back in the workshop to create their own crowns to bring home. In the fall, we will host two wreath making classes – dried flower wreaths on November 11 and fresh evergreen wreaths on December 3. Please join us!

For more information or to register, please see our website: www.wildhollowfarm.com/workshops.html  

Melissa Wild Hollow Farm

Wild Hollow Farm

Posted 8/21/2017 1:28pm by Stefanie Jaeger.

Click here for the August 23rd, 2017 Newsletter!

Posted 8/14/2017 3:40pm by Stefanie Jaeger.

Toby from Griggs Cattle Co. provided some additional beef recipe inspiration for all you folks with a meat share! 


Ground Beef Burgers                                                                       

By Toby Griggs

Grass-fed meat cooks best at a lower temperature than regular hamburger. Cook burgers for 6-8 minutes per side whether you are cooking on a grill or in a frying pan. This timing is based on 1/3 pound burgers. Since grass-fed meat has virtually no fat, if you are cooking burgers in a frying pan, first heat the pan with a couple of tablespoons of olive oil or butter.  

Blueberry Ground Beef Burgers     

By Tim Mika

Add one cup fresh blueberries to one cup of ground beef. Cook as above.

Pan-Seared Tenderloin 

By Toby Griggs

Salt and pepper the meat to your liking on both sides after thawing and letting stand at room temperature on a plate or flat surface until the pan is ready. Use a skillet pan large enough to fit all the steaks you want to cook at the same time. Heat the pan on medium heat, not as hot as you would fry eggs but just below that point. Test by dribbling a few drops of cold water in the pan. If the water just sizzles on contact that is good. If the drops bounce or spit on contact then it’s too hot. Pour in enough olive oil to cover about half the pan. If you use butter instead, put about 3-4 Tbsp. in an 8-10 inch pan. Add about 1 Tbsp. chopped/minced garlic. Let the garlic begin to sizzle before adding the meat. Stir the garlic and oil/butter repeatedly but don’t let it darken or brown. Place the meat in the garlic and oil/butter and let it cook about 5-7 minutes on one side, then turn it over and cook the same on the other side. If you like it rare or medium rare, it is done when you can stick a fork tip into the meat easily. If you want it medium or well done, cook about another 4 minutes on a side. You can use a fork and paring knife to slice a small cut into the thicker part of one of the steaks and check the inside color as a guide for doneness.      

Dilly Shredded Beef                                                                           

By Pam Griggs

3-4 lbs. beef roast 1-16 oz. jar whole dill pickles, undrained ½ cup chili sauce 2 Tbsp. Minced garlic. Cut roast in half and place in slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low 8-9 hours or until beef is tender. Discard pickles unless you like them on your sandwich. Remove roast from slow cooker. When cool enough, shred meat using two forks. Return meat to sauce and heat through. Use slotted spoon to fill bun with meat mixture. Makes 10-12 servings.  

Family Special Barbecue Beef                                                               

By Pam Griggs 

2 ½ lbs. beef roast

2 Tbsp. lemon juice                       

2 Tbsp. brown sugar ¾ cup catsup

1 tsp. Worcestershire sauce                    

1 ½ tsp. salt 1 tsp. prepared mustard               

1 small onion, chopped                

¼ tsp. pepper ½ cup water       

½ cup celery, chopped  

Cut beef into 2 inch squares. Brown meat on all sides in olive oil. Season with salt and pepper. Remove meat from skillet. Mix remaining ingredients and cook slowly in skillet for about 30 minutes. Return meat to pan, cover, and simmer on stove surface or move to 300 degree oven. Cook for 2-3 hours or until meat is tender and about 280-300 degrees. Serve on open bun, mashed potatoes or noodles.  

Ribeye Steak Marinate                                                         

By Kim Erickson, Classic Hardwood Floors & Boat Wood Restoration, LLC. Washburn, WI.

Marinate thawed meat in 2 Tbsps. Organic apple cider vinegar (with the mother) and cook it slowly in a convection oven at 325 degrees for 20 minutes on each side.            

Slow Cooker Rump Roast Dinner                                                       By Toby Griggs

2-4 lb. grass-fed beef rump roast. Thaw roast in refrigerator for 2 days. Remove from refrigerator at least 2 hours before cooking. Meat is best when cooked from room temperature. Preheat slow cooker on high setting. While it is heating, add 1/3 cup Gallo Dry Vermouth mixed with ½ cup water. Lightly wash the meat with water. Place the roast in the slow cooker and salt and pepper to taste. We use lots of pepper. We also add herbs de Provence and rosemary to taste. Turn the roast and season on the other side. Cover the pot and cook on high for 4 hours. After 4 hours, add cut up vegetables of your choice (we use potatoes, carrots and small whole onions). Cook for 2 more hours on high then turn to low, prepare the rest of your dinner and serve.  

Grilled Marinated Flank Steaks                                            

Adapted from Epicurious- Emeril Lagasse  

One 2-pound flank steak                        

1 Tbsp. Rosemary leaves 1 cup dry sherry or dry red wine               

2 Tbsp. minced garlic ½ cup soy or teriyaki sauce                  

2 Tbsp. tomato paste ¼ cup packed brown sugar   

1 tsp. pepper 1 Tbsp. Marjoram  

Put the flank steak in a large plastic bag. Whisk the sherry, soy sauce, brown sugar, Marjoram, Rosemary, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.   Preheat grill. Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing. Cut the steak across the grain into thin diagonal slices.    

Oven Roasted Chuck Roast (1 ½-2 lbs)                                

By Toby Griggs

Turn oven to 300 degrees. Wash roast and season with salt and pepper and or other seasonings to your choice (herb de province, basil, etc.) to your desired taste. Put about 3-4 tablespoons olive oil into a roasting pan that isn’t much bigger than the roast. Put roast into pan and add ½ to ¾ cup red wine and an equal amount of water. Cover (aluminum foil if the pan doesn’t have a cover) and place in oven and immediately turn oven to 280 degrees. Cook 2-3 hours until desired temperature on meat thermometer. Check temperature after 2 hours.   Potatoes, carrots, onion and celery can be added around roast.  

100 Grass-fed Meatballs

4 pounds grass-fed ground beef 1 onion, chopped fine 2 cups Italian bread crumbs 1 cup milk 4 eggs 2 tsp pepper 2 tsp salt Optional: 1 cup parmesan cheese   Mix everything together well. Use a 1 ½ inch cookie scoop or whichever method you prefer to make meatballs. Place on cookie sheet sprayed with olive oil. Cook at 325 degrees for 25 minutes.

Posted 8/14/2017 3:32pm by Stefanie Jaeger.

Greetings from The Griggs Cattle Co. on Maple Ridge Road, 10 miles South of Ashland where we raise our cattle on natural forages year-round. Always on pasture – never confined.

Being a relatively small operation compared to Hidden Vue Farm and (David Nortunen) and Moonlight Meadows (Tim Mika) means we must exert the same quality efforts to produce the delicious grass-fed beef products we provide to you through the lake Superior CSA, but on a slightly smaller scale. We buy hay for the winter from 2 local producers, the primary being Tim’s father George, with whom we have established a close relationship. And George is an energetic provider of some very excellent hay products. I mention this here because over the past 6 weeks we all have been struggling to get our winter forages in and stocked between the frequent rains this summer. The struggle is that you just can’t move these hay bales, running 1,000 pounds or more, when the ground is sopping wet and squishy. One, because you tear up the root structure of the plants and the heavy clay soils; and two because it’s just not smart from safety aspects. The net result is while we make plans to spend a certain period moving the bales in and stacking them we frequently, and it seems this year more so, have to postpone this chore until the ground is not so “squishy”, which of course puts us on the backside of our plans for other jobs that can only be done in the Summer. Case in point: When we purchased this farm from the previous owner, who kept less than 10 cattle on board mostly, we had extensive fencing systems to build. Me being a relative neophyte in this business got them done adequately but over the past 8 years came to realize some of the fence lines I put in should have been more conscientious of proximity to woods lines. Ergo – my rehabilitative fencing project this summer had to be re-adjusted several times due to the rains and their effects on the hay bale movement. All the while also having to adjust where and when we moved the cattle to graze certain paddocks (fields) so as not to interfere with fence lines being partially down. Not to worry though, we learn to adapt and overcome. Longer days in the field and better for my waistline. Just thought I’d share these thoughts with you.

We are also putting new siding on an older garage and replacing the shingles with metal roofing. We hope you are enjoying you meat boxes, well, I mean the meats in the boxes, and keep coming back for more. And if there some meat cuts we don’t presently provide that you would like to see give us a nudge and we will try and provide.

Thank you to all of you who subscribe to our shares. We hope you keep coming back for more.  

Toby & Pam Griggs

Rosie and Calves