A Farm is Born

A Farm is Born

Just down County Rd N 600 E, near Dale, Indiana there's some weird doings going on. Tucked at the end of the road, near busy I-64 you'll find a family farm. A family farm in southern Indiana?! You don't say. But this isn't just any family farm. These folks are using crazy new ideas like having cattle, sheep and chickens wander around in fresh air and sunshine, happily grazing on things like native grasses, weeds, crawly bugs and the like. Who would have ever thought that something this revolutionary would work?

According to Jerry Steckler at Steckler Grassfed Farm there was no real master plan on his part when it all started back in 1986. He and his wife, Marsha, decided to take their family back to the land and moved from Newburgh, Indiana to the farm. As is typical of most small farms, the labor force comes from the family. Jerry and Marsha found themselves a little short on "man "power when they were blessed with a multitude of daughters. Maybe there was another way of doing things requiring less muscle and more innovation. An informational meeting with the folks from Purdue on rotational grazing provided the Stecklers with an alternative way of running the family business.

Just a quick lesson on rotational grazing so you can understand how it has played a part in the evolution of the Steckler's farm. Rotational grazing is the system of moving the farm critters between partitioned pastures of native grasses and plants. This allows the individual pastures to recover from the grazing and allow for more natural feeding, less need for supplemental feedings, reducing the need for growing large crops of hay, row crops and other things. Believe me, Jerry can explain this much more clearly than I can. And will be happy to do this if you stop by to visit them.

And so it began. As Jerry points out it's been an evolution. You don't just wake up one day and tell all the critters to go forth, graze and good luck. The herd had to be transitioned to the natural grazing, pastures had to develop. Additions of sheep and poultry also allows for greater use of the land and native plants as the sheep prefer things the cattle leave behind and the chickens can peck about keeping the bug population within reasonable limits. If you think about it, it required some reverse evolution since these "new" ideas are really the way God and nature intended for these animals to live and thrive. Sunshine, fresh air, green grasses, no antibiotics, no hormones and little disease and stress all add up to better lives for the animals and the people who consume the food they produce.

While the farm hasn't yet issued a formal mission statement, Jerry says it's pretty simple. They want people to have options for locally produced, organic, natural foods. "People vote for what kind of foods they want for their families by where they spend their dollars. What we are doing is working with nature to bring people wholesome, healthy food." He also recommends that you check out the Weston Price Foundation. Lots of interesting information and studies about our foods, environment, ways of life and the impact they have on our health and well being.

Beginning in 1995, poultry became the first offering from the farm. You can still order roasting and stewing hens, turkeys and buy eggs at the farm store. Over the years they've added lamb, beef and pork. And in 2007  the farm received its organic certification.

When I asked Jerry if he had all of this in mind back in the beginning he admits that he did not. He has a firm faith that greater powers have been at work at the farm. "God's got his hand on what we're doing here." The Stecklers have challenges just like the rest of us. Extremely dry conditions in 2012 led to reduction in useful pasture requiring a thinning of the herd and bulk beef availability is still recovering. Piglets don't grow as fast as anticipated and pork offerings are reduced. But where one door closes, another opens. And what walks through that door? Cheese!

Cheese production was something Jerry said he had been thinking about but hadn't taken the steps to make it happen. That push came when through a series of circumstances the farm lost buyers for its organic milk. Finding themselves with a glut of milk, cheese production seemed to be the next logical step. Working with consultants and rural development grants, Steckler Grassfed received a state permit in 2012 for on site cheese production. They currently offer four varieties, Colby, Cheddar, Monterey and Pepper Jack. The cheese has led to increased recognition of the farm and its brand. Moving its products into retail markets throughout southern Indiana and northern Kentucky. They've developed relationships with many of the local wineries that dot the landscape here and offer tastings at local retail markets carrying their product. They have plans to participate in the Evansville Farmers' Market this year and possibly other locations as well.
The farm was recently recognized as Member of the Year by the Spencer County Chamber of Commerce.

Jerry acknowledges it hasn't been easy or fast and he and the family continue to work hard to produce products they feel confident in and are proud of. But in the end he is quick to mention that "we still have more blessings than we don't have."

If you live in the area, I recommend you make a trip to the farm and to meet with Jerry and the family yourself. Visit the Farm Store and take advantage of the opportunity to see where healthy food is produced. I promise to do some follow up posts here on what I think will become regular visits and once this brutal winter moves on will have pictures of the Stecklers and happy cows lazing in sunny green pastures.

For more on the Stecklers' story, Farm Store hours, retail locations and how to order products from the farm, visit stecklergrassfed.com. You should also like their Facebook page and follow on twitter, if you're a tweeting kind of person.

On my recent visit, I picked up some Bright Meadows Organic Cheddar cheese and eggs. I decided a while ago I wanted to come up with a Cheddar Apple Scone and wanted to wait until I had some special cheese to use. So this week I began scribbling on my legal pad and finished up by baking a test batch on Saturday. Darlin' Mark approved, though he did suggest a few more apples next time, so I'm sharing the recipe with you today. Extra apples included.

It doesn't get more American than this....classic apple and cheddar combo. Cheese made with fresh, organic milk from happy Hoosier cows!

Cheddar Apple Scones  (makes 8 large scones)

Ingredients

2 Medium Apples ( I used Granny Smith and Jonagold.)
1 Tsp Ground Cinnamon
1/4 Tsp Freshly Grated or Ground Nutmeg
6 Tbsp Unsalted Butter, Frozen and Grated
4 Oz Sharp or Extra Sharp Cheddar Cheese (I used Steckler Farm Bright Meadows Organic Cheddar)
1/2 Cup Sour Cream or Plain Yogurt
1/3 Cup Whole Milk
2 Cups All Purpose Flour
1/2 Cup Granulated Sugar
2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt

Process

Preheat oven to 325 degrees

Peel, core and chop apples into approximately 1/2 inch pieces. Lay in single layer on parchment paper lined baking sheet. Sprinkle with cinnamon and nutmeg. Bake in oven for 20-25 minutes until just start to soften and appear slightly dry. Remove from baking sheet and place on plate or bowl and refrigerate until cool. 

While apples are cooling, grate 6 Tbsp of frozen butter using large side of box grater, food processor or mandolin. Place butter on plate or in med bowl and put back in freezer until ready to use.

It's like butter confetti....now that's a party!

Chop cheddar cheese into 1/4 inch cubes and refrigerate until needed.

Chop a little extra for nibbling.

Combine sour cream and milk in small bowl or measuring cup and refrigerate until needed. 

In medium mixing bowl, whisk flour, sugar, powder, soda and salt together. Set aside.

Where's the soda?

Always late for photo shoots...what a diva!

Once apples have cooled, remove butter from freezer and toss in flour until all bits are coated in flour. 

Make a well in center of flour/butter mixture and add milk/sour cream mixture. Using plastic spatula or scraper, lightly fold just until liquid is absorbed. Dough will be very dry and crumbly appearing. (the liquid from the apples and additional fat from the cheese will moisten the dough when baking.)

Turn dough onto floured surface and lightly knead 5-6 times, pat into rough square.

Using floured rolling pin, roll into 12 x 12 square. 

Using bench scraper or large spatula, starting at far side, fold dough by thirds like a business letter.

Then fold each end over to form a 4 x 4 inch square. 

Place on floured plate and freeze for 5-10 minutes.

Take dough from freezer, roll into 12 x 12 inch square. Sprinkle chopped apples and cheese over dough. Lightly press apples and cheese into dough. 

Start at far side, roll dough towards you into tight log.

With seam side down, press and pat log into 12 x 4 inch rectangle.

Cut in half. Then cut each half into 2 pieces. Then cut each square into triangles.

If baking immediately, heat oven to 425 degrees, brush tops with cream and sprinkle with cinnamon sugar. Bake 15-20 minutes until golden brown.

Can be frozen and baked at later time. Remove from freezer, brush tops with cream, sprinkle with cinnamon sugar and bake at 350 degrees for 20-25 minutes.