To make a MEAT purchase by downloading an order form, please click on the
'Current Meat Price List' at left, near the bottom.
Spring at BLESSED CREEK FARM
It is May, and we have been very busy on the farm! Our flower gardens are weeded, mulched, and filled with a wide range of colorful tulips, with iris threatening to bloom two weeks early this year, ahead of their typical Memorial Day weekend blossom fest.
We have planted 200+ conservation trees for windbreaks/shelter belts along our re-routed driveway, replaced a few dead or dying trees around the homestead, and in 10 years we'll be glad we did!
When the dandelions began to bloom, we started a few stacks of tires with potatoes. In a month or so as the green leafy plants reach 8-10" in height, we'll add the next tire on top, fill it with loose dirt mixed with composted manure, leaving the top 2-3" of green plant exposed so each can continue to grow higher. We'll keep adding tires over the summer, until the potato tops start to die back signaling the end of growth. Potatoes will hopefully grow along the buried plant stem. This works with indeterminate types only - which is hopefully what we selected!
The kids and I also planted one outdoor kitchen garden with cold weather vegetables (beets, carrots, lettuce, onions, radish, spinach, and snow peas) and planted several types of summer veggies (tomatoes, peppers, herbs, broccoli, beans) in our greenhouse. In a few weeks after the last possible frost, we'll plant more summer vegetables outside (cucumbers, melons, beans, squash, sweet corn) and then finally our Three Sisters garden of dry corn, dry beans, and pumpkins, surrounded by sunflowers, closer to Memorial Day weekend.
We have had vermin problems the last two years in our greenhouse. The minute a green shoot surfaced, something ate it! Setting traps had not stopped the devious critters. So, we tried an alternative that seems to be working - elevated large container gardens. We cut white industrial totes in half, stacking them on cinder blocks, and cut white plastic drum barrels in half lengthwise, elevating them on wooden stilts. Our plants seem to be thriving, and we might have tomatoes by the 4th of July from the looks of things! Blue barrels are filled with water for easy access.
We received our first round of 120 turkey chicks 6 weeks ago which were off to a good start, then two weeks ago during a heavy rain, our poultry barn flooded unexpectedly, drowning 2/3rds of the poults - it was devastating to say the least!
Always perseverant, we reordered another round of 80+ turkey chicks. They were settled into their new quarters - in our dry workshop building, far above the floodplain in case we have more torrential rains. In four weeks, the chicks will be poults (getting their feathers) and will be moved to their larger home - an large, empty round grain bin. They will be able to get outside to forage during the day, and be put back inside at night for safety and warmth. We'll clip one wing on each bird so they can't take-off and fly over the fence.
We raise our turkey chicks in round plexi-glas rings (20-25 chicks per ring) so they don't smother each other in a corner. They are on newspaper bedding because they die from ingesting wood shavings. We have learned these two important practices from years of... well...practice, and hard (death) lessons.
Every day or two we lay down fresh newspaper over the old soiled layer to keep the area dry and sanitary, then remove the newspaper layers every week or so to the compost pile, starting over again, fresh.
Heat lamps are raised or lowered depending on whether the chicks are spread out along the edges of the rings because they are too hot, or huddled together under the lamps because they are too cold. We check on the chicks several times a day, and night. Peeps are fun to hold, and are so very cute!
Winter at BLESSED CREEK FARM
It is cold and snowy, but our highland cattle are rugged and sturdy. Letting them out to graze nearly everyday year around is what produces nutritious and flavorful meat. Their beef is very lean, and is pure - no additives, hormones, drugs or chemicals. Just grass, and grass hay or sprouts when they need more than what the land provides.
Pigs, pigs, pigs! This time of year (winter) our sows are birthing piglets that will be ready for pig roasts during the Memorial Day to Labor Day summer event season! There are very few farmers in our area raising pigs on grass. There are even fewer farmers raising heritage breed pigs. We raise Tamworth pigs, and they are very good mothers, teaching their piglets to graze and build nests. Our pigs are fed fodder sprouts, and they also are in garden areas or pasture paddocks so they can forage, digging and grazing as they go. Because our pigs are raised on grass, it takes them 6-7 months to reach 'butcher weight' versus conventional factory farms achieving a full hog in 5 months. We think the extra time is worth it to provide naturally raised meat. Piglets born in the spring and summer will be processed late fall/early winter for our customers' freezers.
There is a lot of talk about keeping sows in confinement as they give birth and nurse their piglets, which are typically weaned at 4 weeks, and put on feed at that point. We have a 'separation' set-up in our sow huts. This allows the mothers great freedom to move and turn and lay down. A separation panel provides a safe area for the piglets to lay under a heat lamp to keep warm away from their mom, and prevents them from being squished accidentally by their mother when she lays down. They can run back and forth between the sow and the separate area, getting nursing and heat time in as they need. At two weeks, the door to the hut is opened for both sow and piglets to go outside during the day, weather permitting, and then they are locked back in at night, together. The piglets stay with their moms until 8 weeks, when they are weaned and she is rebred. At 8 weeks, they have transitioned to a fodder diet, topped off with jersey cow fresh milk when we have extra. We do not give our piglets any medicated feed, as they nurse the full 8 weeks getting the nutrition they need from their mom.
IN LOVING MEMORY
Our visionary farm owner and family shepherd, Cary Neal McMinn, died unexpectedly in his sleep of a heart attack here on BLESSED CREEK FARM June 2, 2013. It was a gorgeous Sunday morning in northeastern Colorado, and the song birds were singing as he joined his Savior Jesus in the paradise we call Heaven. We miss him greatly, but continue on in the direction he set forth for our family. A beloved husband and father, Cary was a unique individual - an intellectual genius with a photographic memory, who possessed an incredible work ethic, and had the energy of a man half his age. He was extremely generous, genuinely compassionate, and a true steward of the land God created and placed in his care. We will remember his fun loving ways, upstanding character, and zest for life which was unmatched in our life experience. We miss you Cary, and cry out toward the sunset "So Long, Partner!"
OUR NEWEST FARM ADDITION: A FODDER SYSTEM!
With hay prices sky-high, and northeastern Colorado alternating between drought and flood, feeding livestock what they need to stay conditioned, and yet not break the bank, has been a challenge for us, as with many other small farms. We have recently purchased, and are thrilled to now be using a 'fodder system'. In essence, this is a semi-tractor trailer that has heating, air-conditioning, lighting, and a sprinkler system. A simple rolling conveyor system - 7 rows high and 3 columns wide - carries large black plastic trays down the length of the unit, as a new set of trays is added each day. The trays are filled with barley seed, and after a week, the seeds have sprouted to 6-8" high green grass. This enables us to grow our own feed, and thereby control our operating costs. Our livestock LOVE THEIR SPROUTS, and indeed can eat grass 365 days a year! Our pastured meat livestock are now completely grain free, and are finished on grass for the best tasting, healthiest meat around.
We have our livestock out on pasture as much as the weather allows, and supplement their diet with these grass mats of sprouts. This insures they are healthy and well-muscled with tasty, tender meat regardless of the condition of our pastures, in the dry heat of summer or the frigid snow of winter.
Just like we are constantly constructing the new, and renovating the old on our farm, so too is our work on this website . We appreciate your patience if things look less than perfect with our work in-progress that is 'under construction '.
Thanks for visiting us!
We hope you can find what you are looking for, and maybe more that will be interesting and informative.
BLESSED CREEK FARM is focused on providing high-quality products and services for 100% customer satisfaction. We will try to do everything we can to meet your high expectations.
With a variety of offerings to choose from - whether you are purchasing bulk meat, or attending one of our Homesteading workshops
- we hope you'll be completely satisfied. If not, please let us know right away so we can correct any problems. Look around our site and if you have any comments or questions, please feel free to contact us at firstname.lastname@example.org
We welcome your visit and are happy to be transparent about our farming practices, but we are busy working, and caring for our large family. Therefore, family visits (free) and group tours ($7./person) are BY APPOINTMENT ONLY - please do not just 'drop by' as we live in a remote area which is not always navigable due to muddy roads.
Usually Mondays, Thursdays, or Saturdays work best, but other days may work-out. Please email with your available , and we'll confirm with ours. We'll email directions with this confirmation as the search engines and GPS often send you on ridiculous routes!
Our 240 acre dryland farm is located in northeastern Adams County, 30 minutes south of the town of Fort Morgan. We are 1.5 hours from Denver and Greeley; 2.5 hours from Boulder, Colorado Springs, Fort Collins; 3.5 hours from Pueblo, Glenwood Springs, CO; Cheyenne, WY; Goodland, KS; and Kimball, NE.
HOURS OF OPERATION:
Our email and website are available 24/7/365.
Please call 970.483.5654 ONLY between 9am-5pm Monday-Saturday.
We try very hard not to conduct business on Sundays, except for deliveries when no money is exchanged. (You can mail us your check!)
Of course, emergencies do occur, so you may contact us at any time on
Shari's cell 720.235.2748 or Cary's cell 970.396.9116.