Cherishing Culinary Heirlooms: My favorite Kitchen Utensil

I have a sieve that belonged to my mother. I use it frequently. The uses are endless.

More importantly , it transports me…

If you truly love spending time in your kitchen as I do, chances are you have a collection of favorite utensils. These are the tools you instinctively reach for, the ones that feel like an extension of your own hands. As cooks we certainly have many a tool that makes the task that much easier or offers efficiency in a splendid way. But have you ever stopped to consider the history behind these beloved implements, especially the ones passed down through generations? These cherished tools carry a rich history that can enrich your cooking experience in ways you might not imagine.

Think about the well-worn wooden spoon, its handle smoothed by years of countless stirs and the very hands of loved ones that used it. Or the heavy cast iron skillet, seasoned to perfection by decades of family meals. These aren't just tools; they're vessels of memory, whispering stories of kitchens past. They connect us to the family before us and the love they poured into the food they prepared.

I’m as guilty as the next person of convincing myself that the latest greatest trend in kitchen tools is a necessary addition to my culinary collection (sometimes lovingly referred to as toys). Sometimes they’re well received and worthy, others times not quite as necessary as I’d convinced myself they’d be. If they make a task easier or create better results I’m sold but it’s hard to compare to the well worn, aged with love, items used by your someone you miss!

Just Imagine using a rolling pin that your mother used or a set of measuring cups that helped create countless culinary masterpieces. These tools become imbued with meaning, carrying the essence of everyday meals shared around the table. Using them can evoke a sense of nostalgia, a comforting connection to the past, and a tangible link to your heritage.

My mothers wooden spoons

I am lucky enough to have a few items that belonged to my mother but none beyond her generation, that I am aware anyway… We do have some handmade knives that belonged to my husbands’ Nana, made by her husband aka PaPa (pronounced paw paw).

The colander or sieve pictured here is a work horse! It’s the perfect frame size and the perfect screen size. I use it to strain my sauces and curds and make my jams as well as sift any and everything. It seemingly suits every job. Mind you I have other colanders/sieves but they just don’t cut it for one reason or another. With each passing year of use and each time it’s washed I think about how many years, how many kitchens, how many hands and how many culinary creations it’s been involved in.

I have invested in some really good knives for my culinary endeavors but these old beauties hold an edge just as well and think how long they’ve been used and loved. It's not just about the sentimental value. These older tools often possess a quality and craftsmanship that's hard to find in modern equivalents. They've been tested by time, proven their durability, and become perfectly suited to their purpose. That well-seasoned cast iron skillet, for example, can impart a flavor to food that's difficult to replicate with newer cookware. And a vintage whisk might have the perfect flexibility for whipping cream or beating eggs. Maybe it’s just a matter of “softening the edges” as we say?

Beyond their practical uses, these utensils also offer a glimpse into the evolution of cooking itself. From simple hand tools to more sophisticated gadgets, each piece reflects the changing times and the ingenuity of cooks throughout history. They remind us of the resourcefulness of past generations and the ingenuity they employed in creating delicious meals with the tools they had available, whether made by their hand(s) or not.

So, the next time you reach for your favorite spatula or mixing bowl, take a moment to consider its history. If it's a piece passed down from your family, cherish it. Use it. Let it connect you to your roots and inspire you to create your own culinary memories. These tools are more than just objects; they're tangible links to our past, a way to keep family traditions alive, and a reminder that the love of cooking, and the tools we use, can be passed down through generations, enriching our lives and the meals we share.

"What's the oldest tool in your kitchen? What memories does it evoke?

Share their stories in the comments below! I'd love to hear about the special tools that connect you to your family's culinary past.

Wool Pellets

From Fleece to Garden: Introducing Sustainable Wool Pellets

As sheep farmers, we know the joy and hard work that goes into producing quality wool. But at the end of each year, we're often left with fleeces that don't quite meet the grade for one reason or another. Instead of seeing this wool go to waste, we've found a sustainable and beneficial solution:

Wool for your garden!

freshly shorn wool in our raised beds

For years, we've been passionate about finding ways to utilize all of our wool. We've always sold or processed the premium fleeces, but the remaining often presented a challenge. Our philosophy is and always has been to use everything we produce, no waste…otherwise we could not be a sustainable farm! We experimented with raw wool in our own garden – in raised beds, around trees, even as mulch (as you can see from our blueberry bush!). We knew the nutrients were there (studies have proven it!), but raw wool had its drawbacks. It could be messy, and while it suppressed some weeds, others thrived in it. We needed a better solution."

We even considered pelletizing the wool ourselves, but never quite figured out the how. So, kudos to those who cracked the code! We're now able to offer pelletized wool – the perfect solution for using our ‘less-than-perfect’ fleeces!"

PELLETIZED WOOL!

pelletized wool

These aren't just any garden amendment; they're a powerhouse of natural goodness for your plants.

Why Choose Wool Pellets?

• Sustainable Solution: We're repurposing a byproduct of sheep farming, reducing waste and creating a closed-loop system. This is good for the environment and your garden.

• Natural & Organic: Our wool pellets are a natural and organic alternative to synthetic fertilizers, so you can feel good about what you're putting into your soil.

• Slow-Release Powerhouse: Unlike chemical fertilizers that can leach away quickly, wool pellets provide a steady supply of nutrients and moisture, feeding your plants consistently over time.

• Water-Wise Gardening: Wool's incredible water-retention ability (up to 30% of its weight!) means less watering for you, and healthier, more drought-resistant plants.

• Easy to Use: Simply incorporate the pellets into your soil or potting mix – it couldn't be easier!

Our wool pellets are packed with essential nutrients:

• Nitrogen: Promotes healthy leaf growth and vibrant green foliage.

• Potassium: Strengthens stems, improves fruit and flower development, and enhances disease resistance.

• Phosphorus: Essential for root growth, blooming, and overall plant vigor.

How to Use Wool Pellets:

Wool pellets can be used in a variety of gardening applications:

• Vegetable Gardens: Give your tomatoes, peppers, and other vegetables a boost of nutrients.

• Flower Beds: Promote vibrant blooms and healthy growth in your flower gardens.

• Potted Plants: Improve drainage and water retention in container gardens.

• Seed Starting: Provide essential nutrients for seedlings and promote strong root development.

We're excited to offer this sustainable and effective gardening solution to our community. By choosing our wool pellets, you're not only giving your plants the nutrients they need, but you're also supporting sustainable farming practices and reducing waste.

Ready to give your garden the natural boost it deserves?

Try our wool pellets today and experience the difference! Visit our website [link] or contact us to learn more.

#woolpellets #sustainablegardening #organicgardening #sheepfarming #ecofriendly #gardeningtips #naturalfertilizer #slowreleasefertilizer #waterwise #growyourownfood

Fresh from the dirt: Horseradish Sauce

The holidays. A time for family, traditions, and of course, delicious food. For our family, that often means a beautiful standing rib roast. While I usually love hosting, I have to admit, sometimes the pressure of pulling it all together can stifle my culinary creativity. This year, however, was different. My sister graciously took on the hosting duties, freeing up my mind to wander and dream up ways to elevate the feast.

And then it hit me: the horseradish growing in my garden!

This wasn't just any horseradish. This horseradish has history. Planted by John’s father in the mountains of Western North Carolina, it was later transplanted to our farm in Alamance County, where it has thrived. A living connection to family and tradition, right there in my backyard.

My first few attempts at harvesting and making fresh horseradish sauce were, admittedly, a bit disappointing. But I'm a firm believer in learning from my mistakes. So, I did some research and discovered the secret to unlocking the true potential of this fiery root.

It turns out, I was harvesting the wrong size of root. My husband, John, recalled his mother's advice: always use roots smaller than your pinky. Wise words, indeed, and likely perfect for enjoying the horseradish raw, as John remembers sharing that nostril-opening burn with his mom while digging the roots. However, for making the sauce, it seems a different approach is needed.

Enter Alan Bergo, the Forager Chef. His description of the experience – "do you like hot fire, weeping and agony?" – resonated with me instantly. And the best part? You can control the level of "fire" to your liking!

The general consensus is that horseradish roots should be dug in the colder months, ideally after the first frost. There's some debate about whether to dig in months containing the letter "R" or months ending in "R." In our southeastern region, that likely means October, November, December, and even January and February.

The key to my newfound horseradish success was the size of the root. Instead of the small, pinky-sized roots I'd been using, I harvested a 2-3 inch root. That made all the difference!

Here's how I transformed that humble root into a vibrant, flavorful sauce:

Fresh Horseradish Sauce

Ingredients:

• About 1 cup fresh horseradish root, cut into cubes

• About ½ cup water

• ¼ cup white vinegar (adjust to taste)

• ½ tsp salt (or to taste)

• ½ tsp sugar (or to taste)

Instructions:

1. Wash the horseradish root thoroughly and peel it.

2. Grate or finely chop the root. I used my powerful Ninja blender, which worked perfectly.

3. Add the horseradish to the blender. Grind it until finely chopped.

4. Slowly add the water and white vinegar, blending until you reach your desired consistency.

5. Add salt and sugar to taste.

6. Caution: Be extremely careful when removing the blender lid. The fumes can be intense! It's best to open it briefly and step back to avoid a face full of horseradish vapor.

The result? A horseradish sauce that was both fiery and flavorful, the perfect complement to our standing rib roast. It added a welcome kick to the meal, a testament to the power of fresh, homegrown ingredients.

This year's holiday feast was made even more special by the addition of this homegrown horseradish. It was a reminder that sometimes, the most extraordinary flavors are found right in our own backyards. And it was a delicious tribute to family traditions, both old and new.The holidays usually include a beautiful standing rib roast for dinner and this year did not disappoint. I often host the meal and must sadly admit taking on the hosting task might leave me a bit less time for creativity . This year one of my sisters hosted so my brain was a bit more rested and full of ideas for helping to make the feast superb.

Then I had that head smacking moment … the horseradish growing in my garden!

Horseradish with history! Planted by John’s father in western NC. We transplanted it to our farm in Alamance County NC. It thrives!

Lamb Fagioli

There are so many reasons I love our weekly farmers market. The farmers, the fresh produce, the vibrant atmosphere, the connection to the land – it's all wonderful. But honestly, after 16+ years of attending, it's the people that truly make it special. It's our customers, the ones we've gotten to know over the years, who mean the most.

In those 16 years, we've shared in so many of life's milestones. We've celebrated births and marriages, offered comfort during illnesses, and simply shared the everyday joys and struggles that connect us all. We’ve watched kids grow up, go off to college, and then return with their own families, continuing the cycle. These aren't just customers; they're part of our extended farm family.

The market isn't just a place to buy and sell; it's a hub of community. It's where we exchange stories, recipes, and laughter. It’s where we build connections that go beyond a simple transaction. And it's these connections that nourish us just as much as the fresh, local food we offer.

Speaking of recipes, one of the most common questions we get asked is how we like to use our lamb cuts. So, I wanted to share one of my favorite recipes featuring our lamb sausage. And speaking of customer relationships, this was shared with us by one of our customers.

This recipe is yummy and hearty and perfect for this cold weather we’re having! Take special note of the hand written comments from the customer who first made this and decided if was worthy of passing along.

We can personally add it is a recipe worth keeping and making every year! Be sure to include a slice or two of crusty bread and a drizzle of really good olive oil and definitely finish with that parmesan!

Enjoy!

Woven Together: How wool changed my life

I never imagined that a love of Manchego cheese, with its rich, nutty, sheep milk flavor and rustic origins, would lead me down a path covered in fleece, surrounded by sheep, and forever change the fabric of my life.

Little did I know, the answer to my peace was grazing peacefully in a field, covered in wool.

The operative word here is WOOL.

I was destined to farm, but raising sheep and wool? I realize now I was destined to be right where I am, yes raising sheep but especially wool. And the WHOLE journey had to happen, from the early love of this life to the realization that I had to get mighty creative to make a go of it. As the saying goes, we almost lost our shirts, and it was from those desperate moments that I found the determination to make something happen. I remember the fear, the sleepless nights, wondering if we'd have to give up our dream. Bills were piling up, and the initial romance of farm life was wearing thin. From that despair, I felt the determination rise in my blood, hot and insistent.

I will never forget the day that my husband said, “We have to do something with all this buildup of wool or I’m going to trash it.” I’d never considered a primary bi-product of sheep is wool. I hadn’t the slightest idea what to do with it, so with each shearing, we’d sell a few fleeces, but most went to the barn to be stored. I tried my hand at a few projects, but without much extra time on my hands, an initial try or two was as far as I got. I declared from day 1 this farm would be sustainable. That was a non-negotiable! That dilemma set in motion my deep relationship with wool and all its wonderful, beautiful, natural qualities. It was like a lightbulb went off.

Suddenly, this "waste" product became a source of endless possibility.

From those early days creating with wool, I began to learn and see what this stuff could accomplish! As I tried to find markets, I learned that wool is naturally antimicrobial and that it holds 30% of its weight in water. I learned that it was being used in insulation and in commercial carpets because it's naturally fire retardant. Why then had we created commercial fabrics that had to be treated with dangerous chemicals because they weren’t fire-resistant? I couldn’t understand how we had gotten so far away from this naturally available fiber. I learned they were using it in grow walls in Europe because the wool offers natural nutrients to plants as the wool breaks down and slow releases the much needed moisture.

OH, Did I mention the wool is 100% biodegradable?

As I’ve continued to spend my time living with and learning about this wonderful NATURAL fiber, wool, I have gained more and more respect for all of its properties. I have continued to pursue its wonderful contributions as a sustainable material that we have so overlooked and need to reconsider.

This journey into wool's potential led me to a movement that perfectly aligned with the values of Stoney Mountain Farm: clean beauty.

Wool Facial Sponges

$10.00

Just last year, we ventured into the “clean beauty” area with our wool facial sponges, which we've named the "Ewe-nique Clean" Facial Sponge. I spent over a year on this one, and although the idea came to me by pure accident (while working on our EVERYTHING SPONGE), I am super excited about this one. “Clean beauty” is an evolving concept, and while we have to be careful because the standards for the concept haven’t been defined yet it is definitely a thing, it’s happening and for our health and the health of our planet we should all get on board and start the journey educating ourselves. I am tickled to death that I have a personal relationship with wool and know our product meets the “clean beauty” standards hands-down. Unlike many conventional facial sponges that rely on synthetic materials and chemical treatments, our "Ewe-nique Clean" Facial Sponge offers a gentle, all-natural alternative. Wool's natural softness and hypoallergenic properties make it ideal for even the most sensitive skin. “Clean beauty” means setting a rigorous standard when it comes to the safety of ingredients and formulations and offers first and foremost a chemical-free product for our skin care regimes, but also embraces sustainable sourcing of materials and sustainable packaging options.

✅ We are happy to meet all those standards.

And, our 100% wool Ewe-nique facial sponge, after many uses can go right in the compost bin where it will biodegrade and feed the soil.

Visit our website to explore our full range of sustainable wool products.

We invite you to join us on our journey towards a more sustainable future…one fleece at a time.

.

Seventeen Years of Sheep, Sweat, and Manchego: A Love Story

There is always time in the day for cheese!

Seventeen years ago, I was just a wide-eyed dreamer with a serious Manchego obsession.

Today? I'm a seasoned sheep farmer, with callouses on my hands, a healthy selection of jeans and farm boots and the faint aroma of lanolin permanently embedded in my clothes.

People ask me all the time…How did you get into this?

It all started with a simple craving. That irresistible nutty, buttery flavor, the firm yet creamy texture of Manchego cheese... it was my culinary kryptonite. But the deeper I delved into the world of Manchego and other sheep milk cheeses I realized that the very reason this is truly exceptional stuff was the high butter fat content of sheep’s milk.
Logic, as it often does, went out the window. "I need my own sheep," I declared, much to the amusement (and slight concern) of my friends and family but more importantly my accountant!

Now, 17 years later, this farm has transformed into a haven for these gentle creatures. Rolling green pastures (okay, maybe slightly less rolling), a couple cozy barns that have seen their fair share of cattle, horses, hay and tractors but now sheep and lambing seasons, and the constant, comforting murmur of bleating sheep. The biggest difference is milking and cheese making did not end up being the direction this farm took, (except for my personal benefit). I completed my courses in cheese making but later realized how confining a milking operation would be. Shoot! Farming is all encompassing as it is but a dairy operation is 10x more! So, sheep were still the focus, just not milking and cheese!

It hasn't been all sunshine and idyllic pastoral scenes, mind you. But through it all, the joy of watching my flock grow and graze, the satisfaction of being in nature, daily and the sheer delight of shepherding has made every challenge worthwhile.
From Novice to (Somewhat) Knowledgeable Shepherd:
Over the years, I've learned a thing or two about sheep farming. I can tell you the difference between sheep breeds at a glance, my shearing skills leave a lot to be desired (we hire that out and make it an annual event), and I've learned a heck of a lot about wool.

What's Next?
Well, the dream continues! The more I learn about farming and sheep (mostly sheep wool) the more I’m excited to continue and although I’m not making cheese it was truly my love of Manchego that started me on the path.

So, another reason I will forever be grateful for Manchego!

Back to basics with sheep healthcare

Let us just admit it, we got complacent.

In the early days of this farm I made a lot of declarations about how I wasn’t going to adopt a system of livestock care that relied too much on pharmaceuticals and not enough on what mother nature intended for them.

In the early days we questioned everything that came our way. If the books and periodicals said vaccinate, we said why? We talked to vets and read. We were able to take the recommended annual shots from 6 to 1, sometimes 2. Mind you, that was almost 20 years ago but you get the message. We were asking the questions and trying to start off on the right foot, giving the sheep’s needs for living a full and healthy life our full attention. Fast forward almost 20 years and you have 2 farmers working hard to stay ahead of the pastures, the draughts, the losses, the equipment, and wait, I’m making excuses. Yep. We just plain lost sight of our “lighthouse”. When 5 sheep grow to 100 it is harder to manage each individual sheep’s needs (not impossible though). So, in a long, round about way I’m getting to the gist of my post….

Parasites! The number one enemy of sheep and number one reason folks should think hard about raising sheep. The easiest and honestly most full proof method to rid a sheep of parasites is to de-worm with chemical based de-wormers. It has always been our goal not to do that if we can avoid it. We certainly followed our rotation of the sheep through the pasture divisions and we did it according to the experts, some years better than others. Rotation keeps the sheep moving, not eating the grass down too low where the parasites hang out. Problems arise when you don’t plan for drought or you accidently over populate the flock because you have a friend that is selling out and it’s killing her to have to sell her sheep one by one so your big heart has to step in and help, not even thinking about the consequences it might cause on your own farm!

We over taxed our pastures!

We didn’t have the time, or didn’t take the time to realize what was happening. We had a manageable but growing parasite population on the farm. We were rotating and deworming regularly as the hot humid conditions persisted and became more frequent. We went through 1of the 3 available classes of de-wormers in about 6 years. The worms were then resistant to that class (the most effective I might add, Ivormectin). How does that happen? Alot of possibilities and theories but the most understandable is that the dose rate is by weight. We're left with guessing because it’s difficult for most small farms to afford or accommodate scales for 130-250 pound animals. There's no way a small farmer can be sure. We’re close but not exact. So we might underdose? Depending on what we read or conference we attended we’ve been different information, sometimes to double the dose, sometimes definitely not? Some of that information came from vets. Long story short, the efficacy of the drugs are diminished or destroyed by inaccuracies in the dosing. The parasites are slowly resistant. We now have a parasite population that is resistant to the de-wormers! Argh! My research tells me this is a problem world-wide. I actually couldn’t believe the numbers world-wide when I looked closely! Sadly, the sheep industry doesn’t warrant millions of dollars spent in research to address the problem. What’s a farmer to do? Canada has a new de-wormer available that isn’t available to us yet but I think we’ve learned a huge lesson in not being dependent on the pharmaceuticals anyway. Let’s get back to our original philosophies!

We have a plan.

We believe parasites won’t pose such a problem if the sheep's gut health is balanced. Heard that before? Yep, just like us, sheep are being deprived of what their systems need. They're put on pastures with monotype forage and asked to keep their PH in check? They need more. Plus an acidic gut will be more resistant to parasites, this we know. I took a class taught by an organic vet, Dr. Paul Detloff. Someone in the class asked about their flock presenting with black mouths. Dr. Paul responded with a question… “do you have black walnuts?” with the response yes, Dr Paul shared that black walnut is a perfect offering to sheep with parasites. The black walnut is acidic and will help their gut heel. The most exciting part to me is if given the opportunity, sheep would find it themselves. Of course they would. Nature knows!

We also believe there are natural de-wormers. We just have to spend some time testing and experimenting. The “old timers” used many a method. We’re reading and planning. We are excited and hope to turn our difficult year into a positive one.

So, here we go replanting Rosemary around the barns, encouraging our black walnut trees to grow and bare and to make sure these and many other natural foods and supplements are available to the sheep. I'm digging through new and old medical journals. As a farm we are determined to overcome this and actually do something that we intended from the beginning.

Stay tuned. Will keep you posted.

Mac and Cheese Bites

This recipe might seem out of context for our blog content…read on.

Alas, I am one that loves to throw a party. Serving lots of folks gathered together for food and fun is just a thing I love to do. Recipes that help me accomplish that impressively and easily are incredibly important to my recipe collection. You’re asking for trouble if you plan a party and try all new recipes so having this in your arsenal is important.

Alas, if you’ve ever had good Mac & Cheese, you understand how a good crunchy mini bite of mac & cheese could transcend you.

Several years ago my sister made her rendition of mac and cheese bites; they were incredible. The second time we made them the flavor was just as good but they stuck to the pan and fell apart? She is a great cook and often does her own thing, tweaking recipes as she goes. Nothing wrong with embellishing a recipe but it helps to remember what you did! Yes I'm calling you out sis❤️. When I decided to make them I did a fair amount of research. There are lots of recipes out there, all a bit different. I ended up using the recipe from Chef in Training with a few “tweeks” of my own based on hints from other sites. Her recipe is solid but I wanted to include (for all my future entertaining) a full proof recipe that didn’t stick and had different flavor profiles based on the crowd I was serving. I think the secret to the recipe includes cream cheese and egg and finally a little bit of the shredded cheese in the bottom of each mini muffin cup. Of course don’t forget to grease the muffin cups really well!

NOTE: Cheese. This is a personal preference and will change based on guests. If there are children you’ll want more mild cheeses. I used mild cheddar. If it’s an adult afair the addition of Gruyere sends these over the top.

• 1 pound elbow macaroni

• 4 Tablespoons butter

• 4 Tablespoons flour

• 3 cups milk

• 4 cups shredded cheese (See Note)

• 4 ounces cream cheese

• 1 teaspoon salt

• 1/2 teaspoon white pepper

• 2 eggs beaten

• Bread Crumb Topping (panko, olive oil, minced garlic)

Instructions

• Preheat oven to 400 degrees F.

• Spray mini muffin tins with cooking spray really well.

• Cook pasta according to packaged directions and set aside.

• In a medium size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 3 1/2 cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.

• In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.

• put a bit of the remaining shredded cheese in the bottom of each muffin cup

• Spoon mac and cheese into mini muffin tins, press down and top each with a small pinch of remaining cheese and sprinkle with the panko mixture

• Bake at 400 degrees F for 15 minutes or until golden brown.

• Allow to cool 5 minutes before gently removing the bites.

Breadcrumb Topping: Mince a garlic clove and sauté it in 1 tablespoons of olive oil and 1 Tablespoon of butter. Add 3/4 cups of panko and sauté just until it smells a bit toasty and the panko is fully coated.

ENJOY! Let me know what you think!

Tales of a female farmer

I refuse to begin with, “when I started this farm” because I do that too often.

---

…When I started this farm , I was in my late 40’s.

I embraced everything about the life.

I looked good in my Carhartt’s

I always dreamt about a day I could get up in the morning, put the same jeans on from the day before and head out for the days job. At a fairly young age (20’s) I professed this to one of my sisters. #nomussnofuss

10 years later, then approaching 60…

I hadn’t really noticed but I was aging. Once I began to notice, I couldn’t stop noticing. I was changing physically and emotionally. That’s what we do, I was told. I didn’t fit so well in my Carhartt’s anymore. The girl I had known in the mirror all my life wasn’t there. Who was I? Now I'm approaching my mid 60’s and I know a little more about the journey. It’s just about morphing! As the “morph” is taking place you have choices…what parts of who you’ve been shall you take on this next journey?

I struggled to accept the meaning of it all. I read and heard over and over, your not getting older, your getting better. I tried to wrap my arms around the idea of just letting it happen; waiting , watching and accept that I would be happy with the results. I know so many older women I admire that are just awesomely beautiful and it’s not about their physical beauty, it is their peace with who they are and the grace with which they carry themselves. I get that. I know it comes from our inner self. BUT, you’ve got to somehow lean into the morphosis that takes place and trust the ride. Just get in the boat and let the waters take you ? It’s the RAPIDS that scare me!

I knew I wasn’t feeling pretty. I also know the definition of “pretty” refers to the physical self… this was definitely more then just my physical being. I grasp and support the argument that too much emphasis is put on girls being “pretty”. Every female on this planet would/could/will approach this differently but for me I had to re-introduce some things in my life that made me feel “pretty” again. I just don’t know another way to say it. I knew I hadn’t been taking care of me. For me, it was the lack of “feminine” in my day to day. Shall we discuss what feminine means? I think not because again, that is so relative. I’d certainly been in nurturing, empathetic, sensitive and tender roles while being a sheep farmer. These are just a few of the traits that make women good farmers. These weren’t the feminine traits I was yearning for…it was more of the “pretty” girl stuff that I’d missed. Let’s be real girls (and guys), don’t we like dressing up occasionally?

A lot of female farmers out there will say they’re just fine in their farm work clothes , hair pulled back or short all the time for efficiency and their clunky farm boots. I see you! I get you! I’ve been there. I’ve done that! There will be others that know exactly what I mean!

One of the first things I did again was start painting my toenails! I love to see those toes and they’re bold “new” colors come out of a boot sock. There is something grand about a hard sweaty day and you sit down to pull those boots off your tired feet and out of the sock slides that reminder that you are a woman. A woman that can work hard, think hard and still be delicate. A woman that can be and do ANYTHING!

Caring for sheep hides

We get many questions about caring for sheep hides so they’ll last for generations. The first thing I tell folks is to remember, the hide, in its natural state, survived all types of weather and harsh conditions.

The very nature of any household creates dirt and of course accidents have the potential for worse, permanent stains and smells!

You will surely want to clean, or spot clean your hide.

First and foremost, shake it out! That is the single best way to clean the wool. Wool that has become matted down from use can be revived with a good brushing or fluffing. A dog brush with wide spaced prongs works well. Short wool pelts can also be vacuumed.

Simply shaking it out by hand should sufficiently rid the hide of most dust and debris.

If something is spilled on the hide I would immediately blot it with cold water. If that doesn't suffice I would either run it under sink water or a hose on the spot itself.

The hide can be washed on a gentle cycle, with gentle soap and cool water. Do Not Put in the Dryer! Lay flat to dry. As the hide is drying you may want to “work” the leather side as illustrated in my video. Keeping the leather soft and supple is an important goal.

A good reminder from the folks @ Driftless Tannery, “when wetting wool, please make sure to spot clean in one direction, and avoid rubbing the area.

Moisture + wool + agitation = felting!”

Whether your yoga mat, your rug to snuggle your bare toes in, your car seat, your gorgeous decor…these beautiful, naturally tanned hides should last a lifetime if cared for properly.