Changes coming...

written by

Sandra Ressler

posted on

June 1, 2024

Some of you know that we lost our farmhand a few months ago.  We knew his tenure with us was temporary and he has moved on to pursue his dream of an engineering degree. We are so thankful for his time here.  He was such a blessing and we sure do miss him!  But we bless him in his new endeavor and wish him well. Thank you, Stephen!

In the process of figuring out what to do about help (Ken works a lot on the farm, but he has other full-time work as well) we had several conversations with Marvin and Miriam Wengerd (Triple Creek Farm) - our lamb farmers.  When Marvin found out we needed a farmhand, he really wanted to work for us and tried to figure out how to accomplish that.  But, him being Amish and living about 30 miles away, it just wasn't feasible.

After much thought, prayer, and discussion, the idea came about that since they have land, they could raise some of the animals on their farm instead of coming to help on our farm.  So...to make a long story short...they will be raising chickens, turkeys, and pigs (those all take less land than cows, and also they're the biggest part of the daily work load in the summer) and we will maintain the beef and the laying hens.  It will be a partnership of sorts, two small farms working together to bring you quality meats.

Many of you have already experienced the fabulous lamb that Triple Creek Farm produces, and you can rest assured the pork, chicken, and turkey will be of the same high quality.  The Wengerds are committed to raising the animals as naturally as possible, just like we are, and Ken is very involved in any decision-making that needs to be done.

Marvin and Miriam plan to join us at the Frostville Farmers' Market this Saturday so those of you who see us there will get a chance to meet them if you haven't already done so.  They will likely be at the market at least one or two more times throughout the summer.  This week we'll also be sampling a lamb recipe of some kind.

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

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Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283