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On our farm, we’ve always believed that the simplest foods are the ones that truly support the body. Modern nutrition can feel complicated, but the truth is beautifully simple: your body recognizes real food. And when you feed it well, it responds with energy, resilience, and long‑term health. This month, we’re celebrating the idea that food is medicine — not in a trendy way, but in the old‑fashioned, deeply human way our grandparents understood. Below is a gentle, practical guide to eating with purpose, supporting your organs naturally, and keeping your plate colorful and healing. ❤️ Heart‑Healthy Foods Every organ in your body relies on specific nutrients to function well. When you eat whole foods, you’re giving your body the building blocks it needs to repair, detoxify, digest, and thrive. Think of your meals as daily opportunities to nourish your body from the inside out. Your heart loves foods that reduce inflammation and support healthy blood flow: Leafy greens (spinach, kale, chard): rich in nitrates for circulation Berries: antioxidants that protect blood vessels Garlic & onions: natural blood‑pressure support Oats & whole grains: fiber for cholesterol balance Tomatoes: lycopene for heart protection Farm tip: A handful of fresh herbs (basil, parsley, dill) adds heart‑healthy antioxidants to any meal. 🧠 Brain‑Boosting Foods Your brain thrives on healthy fats, minerals, and antioxidants. Eggs: choline for memory and focus Grass‑fed beef & liver: B vitamins for mental clarity Blueberries: protect against oxidative stress Walnuts: omega‑3s for brain function Fermented foods: gut‑brain connection support Farm tip: Liver is one of the most nutrient‑dense foods on earth — babies and adults benefit from it. 🧡 Gut Health: The Root of Everything A healthy gut affects immunity, mood, digestion, and even hormone balance. Your gut thrives on: Fermented foods (yogurt, kefir, sauerkraut): probiotics Bone broth: collagen for healing the gut lining Fiber‑rich veggies: feed good bacteria Raw milk & raw yogurt: natural enzymes Ginger: supports digestion and reduces inflammation Farm tip: Keep meals simple — protein + veggie + fermented food is a perfect gut‑friendly plate. 🫁 Lung‑Supporting Foods Your lungs love foods that reduce inflammation and support oxygen flow. Apples: quercetin for lung function Carrots: beta‑carotene for respiratory health Turmeric: anti‑inflammatory support Leafy greens: chlorophyll for detoxification Citrus: vitamin C for lung tissue repair Farm tip: A daily carrot or sweet potato is a simple way to support lung health. 🧠 Liver & Detox Support Your liver is your body’s main filter — and it loves nutrient‑dense, mineral‑rich foods. Beets: support natural detox pathways Liver: provides the exact nutrients your liver needs Cruciferous vegetables (broccoli, cabbage, kale): help the liver process toxins Lemons: support bile production Garlic: boosts detox enzymes Farm tip: A weekly meal with liver (or adding liver to ground beef) is one of the most powerful ways to nourish your body. 🌈 Keep Your Plate Colorful A colorful plate isn’t just pretty — it’s powerful. Each color represents different antioxidants and healing compounds. Red (tomatoes, strawberries, beets): heart & circulation Orange (carrots, sweet potatoes): immune & lung support Yellow (squash, peppers): skin & eye health Green (spinach, herbs, broccoli): detox & minerals Blue/Purple (blueberries, cabbage): brain & anti‑aging White (garlic, onions): immune & anti‑inflammatory If your plate looks like a rainbow, you’re already doing 80% of nutrition right. 🥕 Simple Ways to Eat More Healing Foods Add a handful of herbs to every meal Drink bone broth weekly Eat one fermented food daily Include a brightly colored vegetable at every meal Choose whole foods over packaged foods Rotate your produce to get a variety of nutrients Keep meals simple — 2–3 ingredients is enough Food doesn’t have to be complicated. It doesn’t have to be gourmet. It doesn’t have to be perfect. It just needs to be real. When you nourish your body with whole foods — especially those grown in your own garden or sourced from local farms — you’re giving yourself the kind of medicine that has sustained humans for thousands of years. Your body knows what to do with real food. Let’s feed it well.

Last year I stepped into a whole new world of learning — Motherhood! And one of the biggest surprises has been discovering what’s actually inside store‑bought baby food. Many brands rely on preservatives, stabilizers, watered‑down ingredients, and shelf‑life enhancers that don’t offer the nutrient density babies truly need. So, in true farm fashion, I went back to basics and started making baby food myself. And what I found is that homemade baby food is not only more nourishing — it’s incredibly simple. 🌱 Why Homemade Baby Food? Homemade baby food gives you full control over what goes into your child’s body. Some of the biggest benefits include: No fillers or additives Higher nutrient density Better flavor and texture More control over ingredients and sourcing Extremely cost‑effective Easy to batch/prep for busy days On the farm, we already value real food — so extending that same care to our littlest family member was a no-brainer. 🥄 What I Make Every recipe I make has one or two ingredients. Babies don’t need complicated blends — they need clean, nutrient‑dense foods. My baby's very first food was liver and onion purée, chosen intentionally because babies’ iron reserves begin to drop around six months. Liver is one of the most nutrient‑rich foods available, and when blended smooth, it makes an incredibly powerful first food. Other simple purées I have made: Sweet potato Carrot Broccoli Apple sauce Beans Zucchini Spinach Bell Peppers Butternut squash Ground beef Salmon Whipped bone marrow Yogurt w/ fruits Everything is cooked until soft, blended with a little breastmilk or bone broth, and frozen into small portions for easy use. 🍽️ Finger Foods for All Ages As our baby grows, I’m learning how easy it is to make soft finger foods that encourage independence and exploration. These are great for babies learning to self‑feed, but they’re also perfect snacks for toddlers and older kids. Some favorites: Steamed veggie sticks Shredded chicken or beef Soft fruits Mashed beans Mini omelet strips Soft cheese cubes Avocado slices Banana pancakes Real food doesn’t have to be complicated — and kids of all ages benefit from simple, whole ingredients. ❄️ My Freezer Method (A Farm Mama Lifesaver) To keep things practical on busy farm days, I freeze his purées in silicone molds. The small squares pop out easily, and I can mix and match them to build full meals without cooking every day. This method lets me: Prep once Pop out small portions Build meals quickly Mix flavors without extra work Keep nutrient‑dense food ready at all times It’s one of the easiest systems I’ve found for feeding a baby while juggling farm chores, animals, and daily life. A Resourceful Farm Tradition This new chapter of motherhood has taught me so much, and I wanted to share what I’ve learned with our community. Real food is powerful — and giving our little ones the best start feels like one of the most meaningful things we can do.

July always feels like the moment the herb garden wakes up fully — when the air smells like sunshine on rosemary, the chamomile blossoms look like tiny stars, and every walk past the basil patch reminds you that pesto season is almost here. This is the time of year when we start gathering armfuls of herbs and turning them into food, medicine, and pantry staples that carry us through the rest of the year. Here’s what we’ve been harvesting so far — and all the beautiful ways you can use these herbs in your own kitchen and apothecary. 🌼 Chamomile Harvested for: dehydrating, tea, infused honey Use Fresh: Fresh blossoms make a delicate, apple‑scented tea Lovely added to homemade syrups or lemonade Fresh flowers can be infused into honey for a calming spoonful Use Dried: Dried chamomile is perfect for winter teas Great in bath soaks and sleep blends Holds its flavor extremely well when dehydrated Chamomile is one of the easiest herbs to preserve — it dries quickly and stays fragrant. 🍋 Lemon Balm Harvested for: dehydrating, fresh teas, syrups Use Fresh: Muddle into lemonade or iced tea Add to fruit salads or summer cocktails Steep fresh leaves for a bright, uplifting tea Use Dried: Dried lemon balm is excellent in calming tea blends Works well in herbal sleep mixes Can be added to homemade salves or bath blends Lemon balm loses some brightness when dried, so use it fresh whenever possible — but dried is still wonderful for teas. 🌿 Thyme Harvested for: dehydrator, cooking, seasoning blends Use Fresh: Perfect in soups, roasted vegetables, marinades Fresh sprigs add depth to chicken, potatoes, and slow‑cooked dishes Use Dried: Dried thyme keeps its flavor beautifully Ideal for seasoning blends, herb salts, and pantry staples Great for winter stews and roasts Thyme is one of the best herbs for drying — it stays potent and aromatic. Another plus is you can harvest the flowers as well 🌿 Rosemary Harvested for: dehydrator, infused oils, cooking Use Fresh: Add to roasted meats, potatoes, focaccia, and marinades Use Dried: Dried rosemary is strong, fragrant, and long‑lasting Perfect for seasoning blends and roasted dishes infused oils- the moisture in fresh herbs can cause oils to spoil rapidly, and it creates a prime environment for harmful bacteria. Dried herbs provide a safer, more shelf-stable infusion. Rosemary is hardy and holds its flavor extremely well when dried 🌿 Oregano Harvest for: drying, seasoning blends Use Fresh: Great in tomato dishes, marinades, and Greek salads Use Dried: Dried oregano is stronger and more flavorful than fresh Perfect for Italian seasoning, pizza blends, and sauces Oregano is one of the few herbs that becomes more flavorful when dried 🌱 Basil Harvest for: pesto, freezing, fresh cooking Use Fresh: Best fresh — pesto, caprese, pasta, salads Fresh basil has unmatched flavor. Harvest before it starts flowering. Use Frozen: Freeze pesto in cubes for winter Freeze chopped basil in olive oil for easy cooking Use Dried: Basil loses much of its flavor when dried Only dry if you need to — freezing is far superior. Basil is the queen of summer and shines brightest when used fresh or frozen 🌿 Sage Harvest for: drying, cooking, infused butter, bone broth Use Fresh: Amazing in butter sauces, poultry dishes, and fall recipes Fresh leaves crisp beautifully when pan‑fried Use Dried: Dried sage is strong and earthy Perfect for seasoning blends and winter cooking Sage dries beautifully and keeps its flavor well 🌾 Yarrow Harvested for: tinctures, drying for salves and teas Use Fresh: Best used fresh for tinctures — fresh plant material extracts more fully Can be used fresh in poultices Use Dried: Dried yarrow is excellent for first‑aid blends Works well in salves and herbal teas Keeps its medicinal properties when dried Yarrow is a traditional herb with deep roots in folk medicine — fresh for tinctures, dried for everything else 🌸 Echinacea Harvesting soon for: tinctures, drying petals and leaves Use Fresh: Fresh echinacea is ideal for tinctures Fresh petals can be added to tea blends for color and aroma Use Dried: Dried leaves and petals make supportive herbal teas Roots can be dried later in the season for stronger preparations Echinacea is a pollinator favorite and a classic apothecary herb — fresh for tinctures, dried for teas. 🔄 Quick Recap: How to Use Your Herbs Fresh Herbs Fresh herbs bring brightness, aroma, and delicate flavors you can’t get from a jar. Dried or Dehydrated Herbs Drying concentrates flavor and gives you a shelf‑stable supply for the whole year. Tinctures Must use fresh plant material for best extraction Great for yarrow and echinacea Longest‑lasting herbal preparation (years) Infused Oils Must use dried herbs to prevent spoilage Perfect for rosemary, thyme, sage, chamomile, yarrow Cooking Fresh or dried both work — each gives a different flavor profile Fresh = bright, green, aromatic Dried = concentrated, earthy, stronger

Back in January, we talked about planning your family garden this year & how many tomato plants your family needs to grow to feed yourselves for a full year. Now that those plants are setting fruit and the vines are heavy, it’s time for the next step—turning that harvest into shelf-stable meals you can rely on all year long. Canning tomatoes is one of the most satisfying parts of summer. They’re versatile, they preserve beautifully, and they become the backbone of so many family favorites: chili, pasta sauce, soups, casseroles, and quick weeknight meals. But tomatoes also sit in a tricky middle ground when it comes to acidity, which means safe canning procedures matter. Let’s walk through the basics, then dive into the recipes our family cans every year. 🛡️ Safe Canning Basics: Water Bath vs. Pressure Canning Water Bath Canning Water bath canning is perfect for high-acid foods. Traditionally, tomatoes were considered high-acid—but modern varieties (especially big slicers and paste tomatoes) can vary. To safely water bath tomatoes, you must add acid (Choose ONE): Bottled lemon juice: 2 tbsp per quart Citric acid: ½ tsp per quart Vinegar: 4 tbsp per quart (may affect flavor) Water bath canning is great for: Fruits Pickles Jams & jellies Some tomato products (with added acid) Tested salsa recipes High acidity prevents botulism from growing, so boiling water temperatures are enough. Pressure Canning Pressure canning is required for low-acid foods: Vegetables (green beans, corn, carrots, squash, potatoes) Meats Broth Beans Mixed meals (chili, soups, pasta sauce, taco filling) Any tomato recipe with added low‑acid ingredients This includes most tomato-based meals like chili and pasta sauce. Pressure canning reaches temperatures high enough to kill botulism spores, making it the safest method for mixed-ingredient recipes. 🚫 Foods That Should Never Be Canned (Water Bath or Pressure) Even with a pressure canner, some foods are unsafe to preserve at home because they’re too dense, too fatty, or too low‑acid for heat to penetrate properly. These foods should never be canned: 1. Dairy Products Milk, cream, butter, cheese, and anything containing dairy (like Alfredo sauce or creamy soups) cannot be safely canned. Why: Fat protects bacteria and prevents heat from reaching the center of the jar. 2. Eggs Scrambled eggs, boiled eggs, pickled eggs, egg-based sauces — all unsafe. Why: Eggs are dense proteins that trap moisture and create ideal conditions for botulism. 3. Starches These foods become too thick and gluey for heat to penetrate: Rice Pasta Noodles Flour-thickened sauces Gravy Roux Mashed potatoes Why: Starches create a dense, paste-like texture that prevents safe heat penetration. 4. Pureed Vegetables Pumpkin puree, mashed squash, mashed sweet potatoes, refried beans. Why: Purees are too thick; however, cubed pumpkin or squash can be pressure canned safely. 5. Oil-Heavy Foods Anything with significant oil content: Pesto Oil-packed vegetables Garlic in oil Salad dressings Sauces containing butter or oil Why: Oil insulates bacteria and prevents proper sterilization. 6. Thickeners You cannot can foods thickened with: Flour Cornstarch Arrowroot Tapioca Instant Clear Jel (except in tested recipes) Why: Thickeners change density and heat penetration. Tip: Add thickeners after opening the jar. 7. Cured Meats Ham, bacon, sausage, hot dogs. Why: High fat + curing agents = unsafe canning environment. 8. Very Large Pieces of Meat Whole roasts or large bone-in cuts. Why: Heat cannot reach the center reliably. 🍅 Tomato Canning Recipes for a Whole Year of Meals Below are some of our favorite farm-tested, family-friendly recipes that preserve beautifully and make weeknight cooking fast and easy. Farm tip: 1) Core tomatoes, bag them, & freeze for canning later. When they defrost, it is really easy to peel the tomatoes. 2) We like to use citric acid as we don't notice a change in flavor. 3) You can use pH strips to double-check acidity if you are worried. [4.6 or lower] 4) Always use a knife to release any air bubbles in each jar. 1. Diced Tomatoes (Pressure or Water Bath) Perfect for soups, casseroles, chili, pasta, and skillet meals. Ingredients: Tomatoes, peeled and chopped Citric acid: 1/2 tsp per quart, 1/4 tsp per pint Salt optional (½ tsp per quart) Instructions: Pack hot diced tomatoes into jars. Add citric acid. Fill with hot tomato juice or water. Leave ½-inch headspace. Mix to release any air bubbles. Process: Water bath: 45 min pints / 50 min quarts Pressure canner: 15 min pints / 20 min quarts (adjust for altitude) 2. Family Chili (Pressure Canning Only) A hearty, ready-to-heat meal for winter nights, and pairs great with cinnamon rolls! You can also use Mrs. Wages Chili Base Tomato packets for a water-bath canning version if you are only adding in the tomatoes. Ingredients: 4 quarts diced tomatoes 2 lbs cooked ground beef, or venison 2 cups cooked beans (or omit beans for beanless chili) 2 cups chopped onions 2 cups chopped bell peppers Chili powder, cumin, garlic, salt to taste No thickeners—add flour or cornstarch when serving. Instructions: Combine all ingredients in a large pot and bring to a simmer. Ladle hot chili into jars, leaving 1-inch headspace. Add citric acid to each jar. Use a knife to remove any air bubbles. Process in pressure canner: 90 minutes for quarts 75 minutes for pints 3. Pasta Sauce (Pressure Canning Only) Rich, flavorful, and perfect for spaghetti, lasagna, or pizza. You can also use Mrs. Wages pasta packets if you'd prefer to water-bath can pasta sauce. Ingredients: 2 gallons tomatoes, peeled and crushed 2 cups onions 2 cups bell peppers 6–8 cloves garlic Fresh basil, oregano, thyme Salt to taste No oil or thickeners—add when serving. Instructions: Add all ingredients into a large pot and cook down until slightly thickened. Fill jars with sauce, leaving 1-inch headspace. Add citric acid to each jar. Use a knife to remove any air bubbles. Process: 60 minutes pints 70 minutes quarts 4) Salsa (Pressure or Water Bath) Ingredients ½ to ⅔ brown or yellow onion, peeled and roughly chopped 2 cloves garlic, peeled 1 bunch cilantro, washed (use leaves + upper stems) 2 yellow bell peppers, washed and halved 1 Anaheim or green chili pepper, washed and halved 2 serrano peppers, washed and halved 1 jalapeño, washed and halved 28 oz diced tomatoes [3 ½ cups] 8 oz tomato sauce ½ cup bottled lime juice (for safe acidity) 1 tsp sugar (optional, helps balance acidity) Salt to taste (start with 1½ tsp and adjust) Instructions Roast the peppers: Arrange bell, serrano, jalapeño, and Anaheim on a baking sheet. Broil until skins blister and char, about 5–7 minutes per side. Let cool, then peel if desired. Sauté onion and garlic Blend ingredients Stir in lime juice: Add the ½ cup bottled lime juice and stir well. This ensures the proper acidity for canning. Start with ¼ cup and taste. Can check pH is under 4.6 [Can use ½ white vinegar instead with 1-2 tsp of sugar if desired.] Heat the salsa: Pour mixture into a large pot and bring to a gentle boil, stirring occasionally. Simmer for 10 minutes to meld flavors. Ladle hot salsa into sterilized jars, leaving ½" headspace. Process in a boiling water bath for 20 minutes Turn off heat, wait 5 minutes, then remove jars. Cool on a towel for 12–24 hours. Check seals, label, and store in a cool, dark place. 🍅 Tips for Tomato Canning Success Use tested recipes—tomatoes vary in acidity. Always add something for acidity & check pH if you are unsure. Never add oil before canning. Don’t thicken sauces before canning. Keep jars hot and work quickly to prevent siphoning. Don't move jars for 12-24 hours and allow time to properly seal. Check seals, label, and store in a cool, dark place.

Last fall, we tucked hundreds of little garlic cloves into the soil — each one a tiny promise buried under the leaves. We talked in that newsletter about patience, cold weather, root growth, and trusting the process. And now here we are, eight months later, standing in the June sunshine with tall green stalks, swollen bulbs, and that unmistakable garlic smell drifting through the garden. It’s finally time to harvest! Garlic is one of the most rewarding crops on the farm because it asks for so little and gives so much. Here’s how we know when it’s ready, how we pull it, and how we cure and store it so it lasts all the way through winter. 🌱 How to Know Your Garlic Is Ready to Harvest Garlic doesn’t turn brown all at once — it gives you clues. Look for: Bottom 2–3 leaves yellowing or drying Top leaves still green and healthy Bulbs that feel firm and well‑formed when you gently brush the soil back If you wait until all the leaves die back, the wrappers split and the bulbs won’t store as long. June is the sweet spot in Southwest Missouri. 🧄 How We Harvest Garlic Garlic roots hold tight, especially in our Ozarks clay, so don’t yank by the stalk. Instead: Loosen the soil with a garden fork or shovel. Lift gently from underneath. Brush off soil (don’t wash — moisture shortens storage life). Keep the stalks and roots attached for curing. Fresh‑pulled garlic is juicy, fragrant, and beautiful — but it’s not ready for storage yet. 🌾 Curing: The Secret to Long‑Lasting Garlic Curing is simply drying the garlic slowly so the wrappers tighten and the flavor deepens. Here’s how we do it: Hang or lay bulbs in a shaded, airy place (barn rafters, porch, shed). Keep them out of direct sun — it can cook the bulbs. Allow 2–3 weeks for full curing. You’ll know they’re ready when the stalks are completely dry and the outer skins are papery. This step is what turns fresh garlic into long‑keeping garlic. 🧺 How to Store Garlic So It Lasts All Year Once cured, trim the roots and cut the stalks to about an inch — unless you want to braid your softneck varieties. Store garlic in: A mesh bag A basket A paper bag Any breathable container And keep it in: A cool room Low humidity Out of sunlight Never store garlic in the fridge — it sproutes quickly in cold, damp environments. Properly cured and stored garlic can last 6–9 months, sometimes longer. 🌿 A Full‑Circle Moment Remember, you can also use garlic fresh if you just can't wait (and we don't blame you). It is great in butter, stir fries, salad dressings, or roasted whole. At Rock Pillar Grounds we like to cure our garlic and make our own garlic- Redmond salt powder to add into every meal for the year. If you did not plant garlic last year but plan to this year, click on the link below to learn more about how and when to plant your garlic.

Every summer, the pastures and gardens start filling in with plants most people mow down without a second thought. But here on the farm, we’ve learned that many of these so‑called “weeds” are actually deeply medicinal natives — plants that have grown in Missouri long before fences, tractors, or garden beds. This month, we’re highlighting a handful of the wild healers you can find right here in our region, how to harvest them responsibly, and the traditional benefits they’ve offered for generations. Here at Rock Pillar Grounds, we use fresh herbs for medicinal tinctures. You can also dry herbs for teas, oils or make salves. 🌼 Dandelion — The Sunshine Tonic Dandelion is one of the first plants to wake up in spring and one of the last to fade in fall. Every part of this plant is useful. When to Harvest Leaves: Early spring or fall (before they get bitter) Flowers: April–June Roots: Late fall after frost, or very early spring How to Harvest Snip young leaves, gather fresh blossoms on a dry day, and dig roots when the plant’s energy is stored underground. Traditional Benefits Supports liver and digestive health Mineral‑rich (iron, calcium, potassium) Flowers infused in oil soothe sore muscles and dry skin Dandelion grows where soil needs loosening — a little reminder that healing often shows up exactly where it’s needed. 🌾 Mullein — The Tall Guardian of the Fencerow You’ll spot mullein by its tall candle‑like stalk and soft, fuzzy leaves. It’s a true Missouri wildling. When to Harvest Leaves: Late spring through summer (first‑year rosettes are best) Flowers: June–August How to Harvest Pick leaves on a dry morning. For flowers, gather the bright yellow blooms as they open — they only last a day. Traditional Benefits Supports respiratory health (coughs, congestion, irritated lungs) Flowers infused in oil are used for ear discomfort Leaves can be dried for teas or steam inhalations Mullein often grows in disturbed soil, quietly repairing the land while offering medicine to anyone who stops to notice. 🌿 Wild Lettuce — The Old‑Time Nervine Known historically as “opium lettuce” (though it’s not an opiate), wild lettuce grows abundantly in Missouri’s ditches, pastures, and woodland edges. When to Harvest Leaves: Before the plant bolts (early summer) Sap (latex): Mid‑summer when stems are cut How to Harvest Cut young leaves for drying. For the traditional sedative latex, score the stem and collect the milky sap. Traditional Benefits Calming nervine for restlessness Historically used for sleep support Mild pain‑soothing properties It’s a plant that shows up when the heat rises and tempers shorten — nature’s way of offering a little calm. 🌱 Plantain — The Pasture First‑Aid Kit Broadleaf and narrowleaf plantain both grow everywhere in Missouri — driveways, barnyards, garden paths. When to Harvest Leaves: Anytime they’re green and healthy (spring through fall) Seeds: Late summer How to Harvest Pick fresh leaves, especially the young tender ones. Seeds can be stripped from the stalk. Traditional Benefits Chewed leaf poultice for bites, stings, and scrapes Supports skin healing Seeds act as a gentle digestive fiber If you’ve ever been stung by a bee and grabbed a leaf to chew and slap on — that was plantain doing its job. Traditional Benefits Supports the lymphatic system Helps with spring detox pathways Cooling and soothing for skin and inflammation Cleavers appear right when our bodies naturally want to “spring clean,” which feels like perfect timing. 🌾 Cleavers — The Velcro Weed With a Purpose Cleavers (the sticky “Velcro weed”) show up early in spring and cling to everything — clothes, fur, and your patience. When to Harvest Fresh plant: March–May (before it gets stringy) How to Harvest Snip tender green stems and leaves. Cleavers don’t dry well, so they’re best used fresh. 🌸 Bonus Missouri Medicinals Worth Noticing Yarrow: For wound support and fevers; blooms June–September Chickweed: Cooling, soothing, and great for skin; harvest in cool months Violet: Leaves and flowers are gentle lymph movers; spring harvest Echinacea (Purple Coneflower): Immune support; roots harvested in fall 💛 A Final Note From the Farm The more time we spend working the soil, the more we realize that Missouri’s native plants are some of the most generous teachers. They grow without pampering, thrive in our unpredictable weather, and offer medicine that has been used for centuries. Next time you walk your pasture or garden path, take a moment to notice what’s growing without your help. You might find that the land has already planted a little apothecary for you!

Eighteen healthy, lively baby goats are bouncing around the farm this spring, and we’re excited to open reservations for anyone looking to add goats to their homestead — whether as hardy meat animals or as affectionate, low‑maintenance companions. Kikos are one of the most versatile breeds you can raise here in Southwest Missouri. They’re known for their resilience, their easygoing nature, and their ability to thrive on our rocky, brushy hillsides with minimal fuss. And let's be honest, baby goats are easy to fall in love with. 🌿 Why Kikos Make Fantastic Pets Kikos have a reputation for being: Friendly and people‑oriented — especially when raised with daily handling like ours. Low‑maintenance — they’re naturally parasite‑resistant and don’t require the intensive care some dairy breeds do. Great for families — gentle, curious, and endlessly entertaining. Brush‑clearing machines — they’ll happily tidy up fence lines, overgrown corners, and weedy patches without chemicals or equipment. If you want a pair of sweet, sturdy pasture buddies or a small herd to help manage your land, Kikos are a joy to keep. 🍖 Why Kikos Are Also Excellent Meat Goats For those raising livestock with a practical purpose, Kikos shine here too: Fast, efficient growth — they put on weight well without heavy grain inputs. Hardy genetics — fewer health issues mean lower costs and less hands‑on intervention. Lean, mild meat — Kiko meat is known for being flavorful without being gamey. Great mothering lines — strong kids, high survival rates, and dependable does. Whether you’re building a sustainable meat program or simply want to raise your own food with integrity, Kikos are one of the most reliable breeds you can work with. 🐐 About Our 2026 Kids This year’s group includes a mix of bucklings and doelings. They’ve been raised on pasture with plenty of human interaction, making them confident, healthy, and ready for their next home. We’re offering: Pet‑quality kids Breeding‑quality doelings and bucklings Meat‑quality kids for those raising their own food If you’re new to goats, we’re always happy to help you get started with information on fencing, feeding, and herd management basics.

History of the Colorado Mountain Dog The Colorado Mountain Dog (CMDR) is a relatively new livestock guardian breed developed in the early 2000s in the rugged mountain regions of Colorado. The founder sought a guardian dog that combined: Strong guardian instincts Low prey drive High human sociability Calm, confident temperament Reliability around mixed livestock Traditional LGDs (Great Pyrenees, Anatolian Shepherds, Maremmas, Akbash, etc.) each excel in certain environments, but many were bred for harsh, isolated mountain work with minimal human interaction. The CMDR was intentionally developed for modern homesteads and family farms, where guardian dogs must be trustworthy around children, visitors, and diverse livestock setups. The breed’s foundation dogs were selected for temperament first, then guardian ability, then structure. This makes CMDRs uniquely suited for farms like yours — where livestock protection and family friendliness must coexist. Why CMDRs Were Developed CMDRs were created to solve several common problems seen in traditional LGDs: Excessive aggression toward visitors High prey drive leading to chasing or harming stock Roaming miles away from home Difficulty bonding to both livestock and humans Unpredictable adolescent behavior The goal was a dog that: Bonds deeply with livestock Bonds deeply with people Stays home Works calmly Protects without unnecessary escalation Thrives in family‑farm environments CMDRs are known for being gentle, thoughtful, and highly intuitive — a perfect fit for farms with children, customers, and mixed livestock. Differences Between CMDRs and Traditional LGDs CMDRs differ from other LGDs in several key ways: Temperament More people‑friendly Lower prey drive Less reactive More adaptable to changing farm environments Work Style More “thinking dog” than “charging dog” Uses positioning and presence rather than aggression Excellent at preventing conflict before it starts Bonding Bonds strongly with both livestock and humans Less likely to become overly human‑dependent (“pet syndrome”) Less likely to become overly livestock‑dependent (aloofness) Roaming CMDRs were intentionally selected for low roaming tendencies They prefer staying close to their herd and home base Expected Temperament A well‑bred CMDR typically shows: Calm confidence Gentle behavior with children Thoughtful responses to new stimuli Low prey drive Strong desire to be near livestock Steady, predictable work ethic Alert barking without excessive noise Devotion to their farm and family They are not hyper, anxious, or aggressive by nature. They are steady, observant, and intuitive. Developmental Stages from Birth to Adulthood Understanding normal development helps owners avoid frustration and misinterpretation. Your dog will not be a fully mature guardian dog until 24-36 months old. It is critical for their success and the safety of your livestock that they be monitored, corrected and properly trained. Birth–8 Weeks Learning from mother and littermates Developing bite inhibition Early exposure to livestock sounds and smells Beginning environmental awareness 8–16 Weeks (Critical Bonding Window) Texas A&M AgriLife identifies this as the most important period for livestock bonding. During this stage puppies should: Live in a bonding pen with mentor livestock Maintain positive human interactions (Do not limit human interaction, but remember it is important for them to bond with your livestock too) Begin learning appropriate livestock manners Start observing adult guardian dogs if possible 4–6 Months Increased confidence Testing boundaries Beginning patrol behavior Learning the farm routine Occasional regressions in manners 6–12 Months Adolescence Fence testing Barking increases Curiosity peaks Requires consistent correction and supervision 12–24 Months Guardian instincts fully develop Territorial awareness increases Nighttime work becomes more consistent Behavior stabilizes 24–36 Months Full maturity Reliable, confident, trustworthy guardian Strong bond with livestock and property Guardian Instincts vs. Obedience Instincts This is one of the most misunderstood aspects of LGDs. Guardian Instincts Independent decision‑making Reading livestock body language Responding to threats without commands Patrolling and positioning Barking to deter predators Obedience Instincts Responding to commands Coming when called Staying when asked Loading into a vehicle Accepting handling LGDs — including CMDRs — are not obedience‑driven dogs. They are guardian‑driven dogs. This means: They may ignore commands if they believe their job is more important They think independently They prioritize livestock safety over human direction Your goal is not to create a “pet dog who listens perfectly.” Your goal is to create a guardian who makes good decisions without you present.

Preparing the Bonding Pen Texas A&M AgriLife recommends a small, secure bonding pen for all LGD puppies. This is essential for CMDRs as well. Ideal Bonding Pen Setup Size: 16×16 to 20×20 feet Shelter: Shade, windbreak, dry bedding Fencing: Predator‑proof, no gaps Livestock: Calm mentor animals (goats, sheep, or calves) Human Access: Easy entry for feeding and training Safety: No sharp edges, no entanglement hazards The bonding pen is where your puppy learns: Who their herd is What calm livestock behavior looks like How to interact appropriately That livestock = comfort, safety, belonging Supplies You Actually Need Avoid overbuying. LGDs don’t need much. Essential Supplies: Quality kibble or raw diet appropriate for giant‑breed puppies Water bucket secured to fencing Bedding (straw, shavings, or raised cot) 6–8 ft leash Slip lead Drag chain or dangle stick (for later training if needed) Puppy‑safe chew items Small kennel for transport Tick/flea prevention Vaccination schedule from breeder Not Needed: Toys (encourage pet behavior) Excessive treats Long training sessions Large pastures Unsupervised freedom The First 72 Hours This is the most important adjustment period. What to Expect Puppy may cry the first night Puppy may follow you around the pen Puppy may be unsure of livestock Puppy may sleep more than usual Your Job Keep interactions calm Sit quietly in the pen to let them adjust Allow livestock to approach naturally Do not overwhelm the puppy with forced affection Maintain a predictable routine The goal is calm confidence, not excitement. First Week Schedule A simple, predictable routine helps the puppy settle. Daily Routine Morning: Feed, check water, calm interaction Midday: Walk through pen, observe behavior Evening: Feed, check livestock interactions Night: Ensure secure fencing and safe environment Training Goals Puppy learns livestock are safe Puppy learns humans are calm leaders Puppy begins exploring the pen Puppy begins sleeping near livestock Common Mistakes New Owners Make These mistakes: Introducing too many livestock species too soon Giving too much freedom too early Allowing rough play with livestock Expecting obedience instead of guardian development Assuming barking = misbehavior When to Introduce Additional Livestock Follow this progression: Weeks 8–16: One species only (goats or sheep recommended) Months 4–6: Add calm adult livestock (cattle, horses) Months 6–9: Add poultry with supervision Months 9–12: Add newborn livestock with supervision

Happy Earth Day, friends! Today is one of those rare moments in the year when the whole world pauses — even just for a breath — to think about the ground beneath our feet, the water we drink, and the homes we’re building for our kids. At our farm, we believe in nourishing both body and land with clean, natural choices. You’ve likely heard about microplastics—tiny plastic particles smaller than 5 millimeters (and even tinier nanoplastics)—showing up in our water, food, air, and even human tissues like blood, lungs, and brain. While research is still evolving, studies continue to detect them widely, raising questions about long-term effects on health and the environment. The good news? You can take practical steps to lower exposure, starting right in your kitchen and home. Reducing contact with plastics supports your family’s wellness and protects the soil, water, and animals that sustain our farm. What Are Microplastics Microplastics break down from larger plastic items (like bottles and bags) or are intentionally added to products such as cosmetics, lotions, detergents, and some agricultural materials. They enter our lives through: Water and beverages: Bottled water often contains higher levels than tap; tea bags, plastic kettles, and takeout containers. Food and packaging: Processed foods, plastic-wrapped produce/meat, rice, salt, honey, and even items like chewing gum or cheese. Kitchen tools: Plastic cutting boards, spatulas, and nonstick cookware. Air and dust: Synthetic clothing (polyester, nylon), laundry, carpets, and household dust. 🌱 Why Reusable, Natural Materials Matter Plastic is convenient, but it comes with hidden costs: Heat + plastic = microplastic soup. When plastic is heated—microwaved, dishwashed, left in a hot car—it breaks down faster. Soft plastics shed the most. Think baggies, cling wrap, silicone‑coated paper, and cheap storage containers. Plastics attract toxins. They act like little magnets for chemicals in the environment. They don’t disappear. Every piece ever made still exists somewhere. Glass, wood, and stainless steel don’t shed microplastics, don’t leach chemicals, and last for years. They’re the “buy once, cry once” heroes of a low‑toxin home. High‑quality silicone is a big improvement over plastic, but it still needs a little mindfulness. Over time and heavy use, silicone can begin to shed tiny particles — so it’s best to replace it when it shows signs of wear. Simple, Evidence-Based Ways to Reduce Exposure You don’t need to overhaul everything overnight. Focus on high-impact swaps using items you can often find (or source) locally and naturally: Water Habits: Use a reusable stainless steel or glass bottle instead. For drinking water, consider filters certified for microplastic reduction. -- Farm store tip: We utilize our canning jars for a variety of kitchen uses. Drinking cups, liquid storage, herb containers. Food Storage: Swap out plastic containers with glass. You can even find glass jars with bamboo lids or stretchy silicone lids. Swap out plastic baggies with silicone or beeswax wraps. And finally, swap out those plastic mixing bowls for glass or stainless steal. Food Preparation: Switch to wooden or bamboo cutting boards and metal/wooden utensils (plastic boards can release hundreds of particles per cut). Rinse rice and wash fresh produce/meat when possible—simple steps that can reduce microplastics by 20–40% in some cases. -- Farm store highlight: We sell raw milk, jellies, household cleaners, vinegar, lard, seasonings, & bone broth all in glass jars, beeswax wraps, silicone & stainless steel tea diffusers. Cleaning Supplies: Real loofahs instead of plastic sponges (Loofahs grow on a vine — fully compostable, naturally scrubby, and long‑lasting), Wooden scrub brushes instead of plastic ones, Swedish dishcloths instead of paper towels Glass spray bottles for homemade cleaners (We sell these!) -- Farm Store highlight: We sell homemade laundry detergent and all-purpose cleaner in glass containers. -- Farm tip: We use a HEPA-filter air purifier & dehumidifier in our home to reduce plastic nanoparticles from dust. Kids & Baby Items Glass or stainless bottles Silicone bibs and plates Wooden toys instead of plastic Kids explore the world with their mouths — safer materials matter. Everyday Habits Add Up Bring reusable bags and containers when shopping. Properly dispose of plastics to keep them from breaking down in the environment and entering soil or water. Support policies and brands reducing plastic use—your choices as a consumer make a difference. Progress Over Perfection Sustainability isn’t about being perfect. It’s about being intentional. It’s about choosing materials that last, that feel good, and that support a healthier home. And the beautiful thing? These swaps often save money in the long run. Reusable items don’t need to be replaced every few months — they become part of your home’s rhythm. Microplastics don’t just affect us—they impact soil health, plant growth, and livestock. By choosing lower-plastic options, we help protect the regenerative systems that grow your food. Small changes in our homes ripple out to healthier land and animals.

As the weather warms and the grass thickens, ticks, mosquitoes, and biting flies wake up hungry. On a farm, that means everyone—kids, dogs, barn cats, goats, cows, horses, and even the humans doing chores—needs protection. But here’s the good news: You don’t have to rely on harsh chemicals or endocrine‑disrupting sprays to keep your animals safe. There are gentle, effective, farm‑tested natural options that work beautifully when used correctly. Let’s walk through the safest ingredients, simple recipes, and trustworthy natural brands for your whole barnyard. Safe Essential Oils for Dogs & Cats Not all oils are safe for pets, so here are the ones that consistently test as gentle and effective when properly diluted: Dog‑Safe Oils Cedarwood (ticks, fleas, mosquitoes) Geranium (ticks) Lavender (calming + mosquitoes) Frankincense (general insect deterrent) Cat‑Safe Oils Cats metabolize oils differently, so the list is different: Cedarwood (very gentle) Catnip oil (incredibly effective against mosquitoes) Rosemary hydrosol (not the essential oil—hydrosol only) General Safety Rules Always dilute heavily Never apply oils near eyes, nose, or genitals Avoid tea tree, peppermint, citrus oils, and clove for cats Avoid tea tree and clove for dogs 🐄🐐🐖 Safe Options for Farm Animals Livestock skin is tough in some places and extremely delicate in others (like udders, inner legs, and faces). These are the ingredients that are widely used in livestock care: Safe for Cows, Goats, Sheep, Horses, Pigs Witch hazel Apple cider vinegar Neem oil (very diluted) Cedarwood essential oil Geranium essential oil Lavender essential oil Rosemary hydrosol Catnip hydrosol Avoid on Livestock Peppermint (too strong for sensitive areas) Citronella (irritating on udders and teats) Rubbing alcohol (dries and cracks skin) Thick greasy oils that trap dirt 🧴 Simple, Gentle DIY Recipes 1. 🐶 Dog‑Safe Tick & Mosquito Spray Ingredients 1 cup distilled water 1 cup witch hazel 2 drops cedarwood 1 drop geranium Optional: 1 drop lavender Light mist on coat before walks or chores. Avoid face. 2. 🐱 Cat‑Safe Mosquito Spray Ingredients 1 cup catnip hydrosol 1 cup distilled water Optional: 1 teaspoon apple cider vinegar Spray on a brush or cloth and wipe along the coat. Cats prefer indirect application. 3. 🐄 Livestock‑Safe Tick & Fly Spray (for legs, belly, flanks) Ingredients 2 cups witch hazel 1 cup distilled water 1 teaspoon apple cider vinegar 2 drops cedarwood 1 drop geranium Spray legs, belly, and sides. 4. 🐄 Cow‑Safe Tick Spray for Udders Cow udders are extremely sensitive. Only use very gentle ingredients. 1 cup witch hazel 1 cup distilled water 1 teaspoon apple cider vinegar 1 drop cedarwood 1 drop geranium Optional: 1 drop lavender (avoid for male calves) Spray after milking, not before. 🌾 Why Natural Matters on a Farm Animals groom each other. Kids hug the dog. Cats sleep in the hay. Cows get milked twice a day. When you choose natural repellents, you’re protecting: your animals’ skin your soil and water your kids’ hands your milk and meat quality your long‑term farm health Natural repellents don’t last as long as chemical sprays—but they’re safer for the whole ecosystem you’re stewarding. 🌻 Closing Thoughts You don’t need harsh chemicals to keep your animals comfortable this season. With a few simple ingredients and a little know‑how, you can protect your dogs, cats, and livestock in a way that’s gentle, effective, and aligned with the rhythms of farm life.

If you’ve been on social media lately, you’ve probably noticed everyone posting about ticks — giant ticks, surprise ticks, ticks in places ticks have no business being. It’s like the whole internet suddenly discovered what we in Missouri have known for generations: spring brings grass, sunshine, and way too many legs crawling where they shouldn’t. And with the new Lyme disease vaccine expected next year, folks online are joking that the ticks must’ve gotten the memo early and decided to unionize. We all know that ticks & mosquitos can be more than just a nuisance- they can carry diseases. So before you reach for store‑bought bug sprays, let's talk about what’s actually inside them. This week, we’re sharing why natural repellents are worth the switch, which essential oils are safe for kids (especially boys), and simple recipes and homestead strategies to keep your whole family protected. What’s Really in Store‑Bought Bug Sprays Commercial repellents work, but they come with trade‑offs many families don’t know about. 🧪 DEET Can irritate skin and eyes Melts plastics and some fabrics Strong chemical odor Not recommended for infants under 2 months 🧪 Permethrin Effective on clothing, but never for skin Toxic to cats and aquatic life Persistent in the environment 🧪 Synthetic Fragrances Often contain phthalates (hormone‑disrupting chemicals) Can trigger headaches, asthma, and skin reactions 🧪 Aerosol Propellants Increase inhalation exposure Add unnecessary chemicals Wasteful packaging 🌱 Essential Oils That Actually Repel Bugs Clove One of the strongest natural repellents tested Provides 100+ minutes of protection against both mosquitoes and ticks at 10% concentration Cinnamon Performs similarly to clove Strong repellent for both mosquitoes and black‑legged ticks Lemon Eucalyptus CDC recognized alternative to DEET. Geranium One of the strongest natural tick repellents Citronella Classic outdoor scent mild tick repellent, strong mosquito repellent Cedarwood Safe for kids Peppermint Cooling, invigorating Lavender Gentle, calming but not recommended for boys Mild tick repellent, strong mosquito repellent 👶 Kid‑Safe Essential Oils (With Special Notes for Boys) Parents often assume all essential oils are safe, but some have hormone‑like activity that makes them inappropriate for boys. Here's a list of essential oils that are safe for boys & help repel bugs: 1. Cedarwood — YES One of the best natural tick repellents Gentle, grounding, kid‑friendly 2. Lemon — YES Helps repel mosquitoes Works best when combined with other oils 3. Fir Needle — YES (mild) Mild tick‑repelling properties Good supporting oil in blends 4. Pine — YES (mild) Similar to fir needle Helps deter insects outdoors 5. Black Spruce — YES (mild) Not a powerhouse, but contributes to outdoor blends 6. Roman Chamomile Hydrosol — YES (very mild) Gentle mosquito deterrent Safe for babies and toddlers Best sprayed on clothing, bedding, stroller canopies ❌ Repellent Oils to Avoid for Boys These are popular in bug‑repellent recipes online, but not recommended for boys due to hormone‑like activity: Lavender essential oil Tea tree Geranium Lavandin Clary sage Fennel Anise / Star anise Dalmatian sage 🧴 Natural Bug Repellent Recipes 1. Kid‑Safe Bug Repellent Blend (Boy‑Safe) Ingredients ¼ cup witch hazel ¼ cup apple scrap vinegar (For sale in our farmshop, or click here to learn how to make your own.) 4 drops cedarwood 3 drops lemon 2 drops fir needle 2 drops black spruce Optional: 1 tbsp Roman chamomile hydrosol for extra gentleness -Spray on boots, socks, and pants. 2. Strong Tick Repellent (For Adults & Older Kids) Ingredients 1 oz witch hazel 7 drops geranium 4 drops peppermint 4 drops thyme 4 drops cedarwood - Spray on boots, socks, pant legs, and hats. 3. Lemon Eucalyptus Power Spray Great for humid evenings. Ingredients 2 tbsp rubbing alcohol 1 cup witch hazel 1 cup filtered water 40 drops citronella 40 drops geranium 30 drops lemon eucalyptus 30 drops lavender 2 tsp vegetable glycerin - Shake well and reapply every 2–3 hours. 4. Garlic Mosquito Spray (Garden‑Safe) Ingredients 2 cups water 2 tsp avocado oil 2 garlic cloves, crushed 1 tsp lemon juice - Infuse garlic in oil for 24 hours, strain, mix with water + lemon juice, and spray around outdoor areas. Natural Homestead Tick Control Sprays help, but the best results come from combining them with land‑based strategies. 🐔 1. Tick‑Eating Poultry Guineas: the best tick hunters Chickens: scratch through leaf litter Muscovy ducks: quiet and effective 🌿 2. Plant Tick‑Repelling Herbs Around porches, barns, and play areas: Lavender Rosemary Lemongrass Basil Mint (in containers) 🌾 3. Manage Brush & Tall Grass Ticks love shade and moisture. Trim fence lines, clear leaf piles, and keep grass short around barns. 🌲 4. Use Cedar Chips Spread around: Barn entrances Play areas Walkways Outdoor seating 🔥 5. Keep Compost & Manure Managed Turn piles regularly. 🪵 6. Create “Tick Break Zones” A 3–4 ft border of gravel or wood chips around high‑traffic areas slows tick movement. 🌤️ Final Thoughts Natural repellents don’t just smell better—they’re gentler on your skin, safer for your kids, and kinder to your land. With a few simple ingredients and some homestead‑friendly practices, you can protect your family all season long. Next week, we will be talking about bug repellent recipes and essential oils that are safe for pets and farm animals.