…..And We Have A Winner!

Alison attended the fourth annual Peterborough Women’s Club Basket Bingo and walked away with a wonderful basket full of locally made products from the Peterborough Farmer’s Market including eggs and sausage from Oxbow Farm

Alison winner

(Dogs not included in prize)

This year’s Basket Bingo raised funds and awareness to the Monadnock Area Transitional Shelter (MATS).

For here for more information about the Peterborough Farmer’s Market.

ps, find our eggs at the market!

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Lamb Video 24hours Old

Really, who can resist the ears and all of the cuteness!!

This little guy was born 6 days ago. His mom is Pinky, therefore he gets the name: Whitey.

(Please let me know if you can’t view it. I am not very good with technology)

whitey video day 2

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Lambing season here on the farm

Everybody else is doing it, so I figured we should join in on the trend.

Meet Little Moe, born last night around 9:00ish.

little moe just born

My Mother Maureen celebrated her birthday on the 11th. Since this little guy was born the next day, we have called him Moe. The timing couldn’t be better as we are welcoming our second group of school kids to the farm tomorrow.

Both sheep are healthy and happy.

A big thanks to Elizabeth for coming over and staying late to show me the ropes.

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Farm Book Club

The date is set for March 22 for the Oxbow Farm Book club. We will meet here at 7PM.

This month, we are reading the entertaining book: The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) by Robin Mather.

Find the link to Amazon here. This does not mean that you have to purchase it from this site. Check your local library or bookstore to see if they have it or can order it.

The essence of the book is this-Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan. Here she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day–all on forty dollars a week.

I am only a few chapters into the book but I am loving it already and there are several recipes that I am wanting to try. Hey, I figure if the recipes were written by a food journalist then they must adhere to some pretty high standards.

I want to learn any tips she has to eating locally all season because that is very difficult to do-difficult but not impossible. It is also very hard to stick to a budget when buying food for the family. $40 a week wouldn’t work for our family of four, but I am hopefully going to pick up some tips from her on this subject too.

We are still taking suggestions for April’s book so let us know if you have any farm/food related books you have read or would like read.

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Eggs for Sale

Hi all, just a quick post to say that we have had a request to make a special delivery of our eggs tomorrow (Tuesday) in Peterborough. If anyone else is looking for eggs, I can bring them to you tomorrow morning as I am going that way.

Please email the farm or leave a message here or on FB and we will bring some to you.


Farmer Kim

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What makes you think about the food you eat? -Food Wednesday

When you are at the grocery store, what makes you choose the foods you do?
Even before you arrive at the grocery store, what outside influences have predetermined what you purchase?

These are two of the many questions that go through my mind (and I’m assuming some of your minds too) when trying to decide what to feed my family.

It is really amazing how many factors come into play when deciding what to buy:
-healthy choices
-balanced diet
-sugar/salt content
-natural vs. organic
-advertising gimmicks

The list goes on and on…

I heard a wonderful pre-recorded piece today on NHPR about all of these questions and then some. I only wish that they had the podcast of this program so that you could all listen to it too.

NHPR The Exchange

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Farm Photos

It is school vacation week for us here on the farm so my schedule is a little messed up. The kids are at dance/theater camp so that means more driving and less being productive.

So this post is short and sweet with just a few pictures to keep you current.

Some of these pictures you may have already seen on our FaceBook Page. Speaking of which, that is a great place to catch up what we are doing because it is such as easy platform for updating our friends. Check it out and “like” us! We wanna be the popular kid!

This rooster is picked on by everybody. Every once in a while he tries to live with a group but it turns out to be bad news. So he is our barn rooster and stays by himself in the bay.

This rooster is picked on by everybody. Every once in a while he tries to live with a group but it turns out to be bad news. So he is our barn rooster and stays by himself in the bay.

Farmer Selfie- feeding the pigs

Farmer Selfie- feeding the pigs

Just my luck! When I go skiing there is chicken manure on my ski.

Just my luck! When I go skiing there is chicken manure on my ski.

Why bother doing it yourself when someone else is quite willing to do it for you.

Why bother doing it yourself when someone else is quite willing to do it for you.

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Barn Communications

Just a quick post today to tell you about a very important part of our farm system- Communication.

Paula, our fabulous farm-hand, is usually at the barn when I am not, fixing things before I even know they need fixing. In order to keep everything running smoothly, we communicate using simple means: the white board.

We keep track of what needs to be done and what has been already accomplished.

barn white board #2

We also keep track of our daily egg count so we know which stalls are producing to what capacity.

barn white board

This year, we are going to focus on streamlining our business and build some efficiency into our systems. We hope that these improvements will be passed down to our customers by ways of a pleasant farm experience.

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Quiche – Food Wednesday

Last week for Food Waste Friday, I told you of a quiche that I made with leftovers (so as not to waste). I was then asked for the recipe. It is extremely easy to make this quiche. I usually make it crustless because I don’t have time to make a pie crust. Well, what I really mean to say is that I don’t have the time to clean up after the 6-year old helps with making the pie crust. I do have a really good, really easy pie crust recipe. (maybe a future Food Wednesday post?).

Quiche from Friday's post.

Quiche from Friday’s post.

There are three basic ingredients: eggs, cheese and milk, but after that you can add whatever you like. Again, this is another recipe from my Mother. Thanks MOM!

You will need, mixed together in one bowl

1. 4 eggs (preferably farm fresh and preferably Oxbow Eggs, (sold right here on our farm as well as in select local venues)
2. 2 cups of milk. I have used many different kinds of milk, basically whatever I have on hand. The skimmer the milk the more deflated your quiche will be. For the one that I made on Friday I actually used heavy whipping cream because that is what I had. I was out of milk. It really made it fluffy. I will probably use heavy cream again for when company comes and I want to impress.
3. 1 cup of grated cheese. Whatever kind you like although maybe not grated mozzarella. That might be stringy and I don’t envision that looking good as you eat it.
4. A drizzle of honey or maple syrup or even a pinch of sugar. I don’t know why but it works and without it, there is something missing. We prefer maple syrup.
5. Salt & pepper: I don’t measure but a pinch of each will do.

Next you need to:

1. Add the grated cheese to the bottom of a lightly greased pie plate or a square baking dish it doesn’t matter if you are making crustless. I use an olive oil spray to grease my pan but you could use butter or oil, or wait-lard..mmmm.
2. Add the other ingredients on top of the quiche: this is where you clean out your fridge of all leftovers.
-ham, bacon, sausage
-broccoli, peppers, onions
-potatoes, sweet potatoes
-mushroom, tomatoes (they can make the quiche runny)
All of these should be cut up into bite-sized pieces.
4. Pour the egg/milk mixture on top. Some veggies may float and some may not. It will all taste fine in the end.
5. Bake for 25-30 minutes in a 400 degree oven. Give or take on the time. If the middle is still jiggly then it is not ready yet.
6. Let it cool slightly so the kids don’t burn their tongues and then serve it up with a fresh homemade biscuit or homemade bread. Or just eat as-is.

Sunday night as I was preparing some meals for the week, I whipped up a batch of mini quiches in muffin tins. I know my sister Kathy makes these all the time. They make breakfast time so easy. We microwave ours in the morning for about 40 seconds, but since these only take about 15 minutes to bake, you can have them ready in no time. If you have prepped all the ingredients beforehand and it is ready and waiting then it takes even less time.

mini quiche up close

I made these mini-quiches with just left-over ground bison and goat cheese for filling. They were sooooo good!

What quiche combinations do you like?

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Guessing Game on the Trail-Cam

Well, this is what we got on the trail camera over the last couple of weeks. It is in a different spot from the pictures previously. It is in the field, across from the barn, facing the pond.

Any guesses as to what we see?




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