Horticulturally, the month of May is opening night, Homecoming, and Graduation Day all rolled into one.

Tam Mossman

The Fields

We wrap up this month by turning our attention towards the fields. The grass is loving the rain! We will begin our first cutting of hay over Memorial Day weekend. The first cutting is the best crop. It has the most sugars and protein because of the blooms and perfect growing conditions…lots of rain and not scorching hot.

The newly restored 1950’s New Holland Rollabar Rake.

This will be the first time the restored rake will take to the fields. It was a lot of work and will be totally worth it to see it work in its original condition.

The Animals

Do you remember this jingle? Fill in the blank if you can.

“The Incredible Edible________________.”

American Egg Board

Yes, we have EGGS! Call or text Kim at 513-379-1778 to arrange a pickup. We will have the eggs ready for you anytime of the day in our front porch cooler.

Baby Betsy May

Babies! Yes, Ingrid and Ginger, had two sweet little female calves while Esther had a big bull baby. Welcome to the farm Bonnie May, Betsy May and Barney.

Many thanks to those of you who voted on Instagram for Betsy’s name. With so many cute names, it was hard to narrow down. All calves and their mothers are doing splendidly. Be sure to follow us on Facebook and Instagram for cute baby pictures and updates.

Lilac and Blossom

We welcomed two Yorkshire gilts to the farm in May. Our followers on Facebook and Instagram voted for the names Lilac and Blossom. These girls will go in our freezer but in the meantime, they get to romp around in the hay shed for the summer.

The Family

Standing: Jonathan, Samantha, Jason. Seated: Kimberly and Nicholas

We are wrapping up 7th and 10th grade at our homeschool. Doesn’t it seem like yesterday they were just starting Kindergarten? Time, please so down!

We celebrated Jason’s 45th birthday in May by dining out at our local Mexican restaurant where he could practice his Spanish. He did great! A++ and no sombrero required. Feliz cumpleanos para mi amor!

BBQ Beef Roast

You can make this one-pot pulled BBQ Beef Roast using either an Instant Pot or Slow Cooker.

  1. Start with a Chuck Roast of either 2 to 3 pounds.
  2. Trim away as much outside fat as you can.
  3. Sear both sides of the roast in either the Instant Pot or a skillet with olive oil.
  4. While it is searing, dice one or two large yellow onion(s).
  5. Place onion to a large bowl along with ketchup, a little water, brown sugar, and Worcestershire sauce.
  6. Stir to mix it together. You want it to taste like a nice BBQ sauce.
  7. Follow the instructions for either the Instant Pot or Slow Cooker, then go to #8.
  8. Once the beef is fully cooked, remove it from the pot and shred it on a plate or cutting board. Add the beef back to the pot with the sauce.

Instant Pot Instructions

Once the roast is nice and caramelized on both sides, pour the sauce mixture over the top of the roast. Add some water, but not too much. Push the Meat setting for 1 hour at high pressure.

Slow Cooker Instructions

Add the roast to the slow cooker then pour the sauce mixture over the top. Add water as needed. Cook for 6 hours.

We served this on a bun and it received five out of five STARS!

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