Wise Words From A Bird Brain

You’re just so pecking perfect. (And I am an expert on perfection)

— Heebeejeebees

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Here’s What’s Happening At Good Spirits Farm:

• I’ve been working on enrolling our farm in the USDA’s Conservation Stewardship Program. Last year, our natural resource conservation office folks mentioned I would be a good candidate for this program, which encourages folks to do intensive grazing management. I’ll make a small amount of money (it’s like $2.35 an acre, lol) in return for proof that my animals never eat the grass down to nubbins. For a smallish farm like ours, it certainly won’t make our break our bottom line, but it is nice to have someone recognize the work we’re doing—and to know the USDA is trying to incentivize stewardship.

• We’re having a heck of a time getting someone out here to help us castrate our two bull calves. The guy who did it last year is too busy and the guy we are trying to hire (a vet tech) keeps flaking. Honestly, I think we may just have to do it ourselves. Stay tuned for the next installment of “will they ever get rid of these unwanted balls.”

  

  (Saul says, say what now?)

• I have made it my mission to hone my tractor skills this weekend. Chris is so adept at running the tractor that I’ve always just kind of let it be his thing. But this week we had an incident where a load of 1200-pound rolls of hay got dropped off, but Chris wasn’t around to move the rolls into the barn. So: It sat outside as rain clouds formed and I got more and more anxious about our hay getting wet. It’s high time I get more confident so I can step in when I’m needed. Wish me luck!

  

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  Here’s What I Loved This Week

• My mom’s homemade mac and cheese. A neighbor passed away last weekend and I’d been meaning to take a casserole over to their family, but it’s just been one thing after another this week! My mom stepped in and made her famous homemade mac and cheese, which is absolutely comfort food at its best. I’m telling you, if you’ve never made mac and cheese from scratch, it’s life changing. This recipe is similar to how my mom does it, though, to be honest, adding Parmesean feels a little fussy. Sharp cheddar works just fine.