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.

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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!

Blackberry Lime Jam

I have ventured into a creative space with my jams this year. I think I've overcome the fears around preserving and I'm feeling a bit brave.  Preserving is such a wonderful way to share gifts that keep on giving. It is a feeling like no other when you open a jar of something you made months, the previous year, or even years before and taste all the love you put into it.  The preserves get stored on a shelf waiting for the next PB&J or fluffy buttermilk biscuit slathered with butter.  The memory of what, how, where and when get stored away with them.  Then one day you walk into the pantry and pull out a jar. POP goes the lid and all those luscious fruits and memories are there for the spreading.

So the first "creative flavor combo" for me this year, Blackberry and Lime.  I can't take credit for the idea.  I knew I had a bunch of blackberries and I wanted something a bit different so I 'Googled' . Last year I tried a Blackberry Peach recipe.  That didn't get it.  The blackberries just over powered the peaches.  I've also tried a triple berry and it was good but I wanted something unusual.  The addition of the lime adds a brightness.  You can barely detect it until you read the label and then you exclaim, "I knew I tasted something a bit different.  I think this is a keeper.  See what you think

The jam recipe is ever so basic folks.  All I do is measure 2 pounds of fruit and place it in a non metal bowl with 4-8 ounces of  sugar.  The amount of sugar depends on the sweetness of the fruit and your taste buds. Then, finely grate the rind of 1-2 limes. Stir well.  Cover the fruit, sugar and lime peel and place it in the fridge for at least 24 hours. If your schedule gets hectic I've left it there for 3 days.  Yikes you say, but it was fine.  I adore this recipe for this reason.  So often my days plans get interrupted by something going on around the farm.  I have to be flexible and this recipe flex's with me.  Actually this year the blackberries didn't seem to break down at all in 24 hours.  That's what you want, the sugar and the fruit to macerate, or break down together.

OK.  Your 2 do list is letting up a bit and you can see your way clear to get into the kitchen and finish your preserves.  Place the fruit in a non reactive pot and bring it to a simmer.  Simmer, simmer until....

Here is the secret word friends...EVAPORATION.  It might not smack you in the head the way it did me but when I read about it in Christine Ferber's  beautiful book about preserves, Mes Confitures  I was like, Dah. Of course. That's all jam and jelly making is, removing the liquid from the fruit until it concentrates. So,the days of slaving over the stove worried about the precise timing of the process are over.  I know what to look for now.  When the liquids have dissipated I know it's time for me to really participate in the process.  Don't get me wrong I do stir the mixture as it goes I just don't stress over WHEN the mixture is about to jell.  So, after the fruit starts to thicken up I add my flavors.  I added 1 Tablespoon of fresh squeezed lime juice and 1/2 to 1 teaspoon of lime zest.  Give the flavors a change to meld and then taste it.  If it needs more, go ahead but remember the flavors develop.  When it's time to check the set you may want to use a thermometer. The jam should reach 221 degrees Fahrenheit.  Another method used is a chilled plate.  
 Place some of your jam on the plate.  If a line drawn with your finger doesn't bleed, your good to go!  Now it's time to can that JAM!  

I won't spend time of the basics of canning on this blog.  Ball is an excellent site and has resources galore.  Basically fill your processed jars and process the jam in a water bath for 10 minutes but the Ball site will answer all your questions.

I am here to tell you this is another practice makes perfect story.  Each time you preserve fruit, be it jam, jelly, marmalade, chutney or whole, you will have a new experience.  The fruit will differ year to year and so will your finished product.




 I use this basic recipe for everything now.  The only thing I might change in the process is adding 1 Tablespoon of lemon juice to the macerating fruit if I want the flavor or so the fruit doesn't discolor.  When the fruit begins to thicken I add my flavors.  While surfing about the web I found a fabulous chart on Northwest Edible Life
blog that I will use as my guide  but once you get the basics the SKY'S THE LIMIT.