How to Outsmart a Mink... Part 1

written by

Sandra Ressler

posted on

July 5, 2018

Our latest episode...

The most recent intruder was apparently a mink.  We never actually saw this one, but we've seen them around.  I'll spare you the details, but losing several (sometimes as many as ten or more) chickens every night was becoming discouraging, not to mention expensive! Layers of electric fence (chicken wire and poultry netting) didn't deter him.  Ken finally realized that the grass was so thick near the ground that there was room for the "critter" to sneak under the fence. 

Now, when we're ready to move the fence, we first use the weed eater to clean a line where the fence will go.  No more dead chickens!!! There are many challenges to farming naturally and sustainably, trying to regenerate the soil, and allow for a diversity of plants and animals.  However, the rewards are worth it:  healthier animals, the satisfaction of hard work; the joy of creating healthy, nutrient-dense food; and peace of mind knowing that we did it without drugs, chemicals, or added hormones.

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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