Farm Dogs

Dogs are an iconic part of American farms. Border collies may be the first breed you picture and while these hard-working athletes are common, they aren’t the only useful ones. As a dog lover, I especially enjoy looking through Jan Dohner’s recent book, Farm Dogs. The sheer variety of dogs and their historic uses is inspiring. At Apple Creek we’re keen to keep two specific types of working dogs; terriers and livestock guardians.

Fiercely loyal, tenacious and energetic the terrier is well-suited to farm life. These dogs are useful in keeping squirrels out of the barn, catching nesting mice in the hay mow and digging up burrows of ground hogs. Ever watchful, it is difficult to get anything past these dogs!

Terriers come in a wide variety of sizes based on their use.  The largest I’ve met is the Black Russian Terrier . These dogs weigh as much as 140 lbs!

Our first terrier was Chicory (pictured at left). Also called the Blonde Coyote, he lived to the ripe old age of 13. His years were spent on various farms across New England where he learned about farm life alongside Abby. Chicory weighed 35 lbs, large enough and tough enough to intimidate the livestock, but small enough to join us on the couch. We miss Chicory the most at lambing season. He wasn’t always at ease with people, but was an amazingly attentive nursemaid to our lambs. He loved to lick the lambs clean after they drank their bottles or to encourage them to drink up by licking their behinds.



IMG_1691Many readers know our newest terrier, Rye. He came to us in the summer of 2016 as a rescue from Arkansas. He is a mix breed and though his coat says “terrier” his behavior indicates he may have an equal mix of retriever. Ever playful, Rye loves a good ball toss and was described by our nephew as a, “real boy’s dog.” Rye only weighs 20 lbs and so he isn’t much for interacting with the livestock. He prefers cruising the fields looking for mice and voles. Like all terriers, Rye has a surprising bark which he loves to use. Often, he uses it to bring our attention to a piece of equipment that has changed location in the dooryard or to scare off potential threats. Both Rye & Chicory have proved they are more brave than brainy.  Rye has met several possums in his time here in Maine and he has to be convinced not to tangle with them!

Livestock Guardians
IMG_20140702_053034_673Ochi is a Pyrennees / Maremma cross. She joined Janet and Pete’s household about 10 years ago and has slowed down the last few years. Ochi walks the perimeter of the farm every morning with Pete. This keeps large carnivores like coyotes out which keeps our animals safe. There are a wide variety of livestock guardian dogs from locations worldwide. Several studies are underway to use dogs to guard large sheep flocks in the American West.

Though the farm hasn’t had a coyote attack in more than 10 years, we’re sure that having Ochi around has helped. That’s why we’re adding a new member to our farm dog crew this season. We’ll be picking up a Great Pyrennes pup very soon! She’s been raised alongside goats at a farmstead in Massachusetts and we look forward to introducing her to the farm. This photo of the whole litter (below) may give you the same sense of excitement we have. We visited the breeder last week to identify a couple of prospective pups. The breeder will be watching each as they get introduced to their goats to find us just the right temperament– a independent and confident pup that will be up for the job.

Our new girl will have her work cut out for her. In a recent blog post, Who Else Lives on the Farm we describe some of the recent uninvited guests who have been calling on our hens!  Our new pup will be trained as an LGD or Livestock Guardian Dog in order to spend her days (and nights) patrolling the fields and deterring owls, hawks and other would-be predators.

This will help us sleep better and eliminate the need to lock up our broilers and turkeys every night.  We’ve been reading our copy of Jan Dohner’s other book, Livestock Guardians to be sure we’re prepared and know how best to support our new pup as she learns basic obedience and how to trust her instincts. Breeds such as the Great Pyrenees don’t need to be “trained” how to protect their stock. For centuries they’ve been bred specifically for that purpose, so our instruction will mainly be corrected undesired behaviors such as chasing livestock. Stay tuned for more on this topic!

Who Else Lives on the Farm?

These days the farm is a blank canvas, a landscape draped in snow. It might be easy to only see our animals, content in their winter quarters but to do so would ignore all the wild animals who share our farm. We’ve seen the tracks of the smallest residents, red squirrels on up to the biggest, a moose!


We’ve had a number of unwelcome visitors over the last few weeks. One was the only North American marsupial, the possum.

I regret that we didn’t inspect this one further to determine whether male or female. If female we could have checked its pouch for joeys, but when you look that face…. you change your mind about getting too close!


And while opossums are a fine addition to your yard, (here’s why) they are not permitted in our chicken yards! Rye bravely crawled under the hen house and sniffed ever closer until we decided he should probably observe from a safer distance.

On of our other visitors has been around since last fall. An adult red-tailed hawk has spent much of its time scanning the big field for rodents. But, perhaps since our Rye is such a competent mouser or because the snow is now fairly deep the hawk has turned to other prey – chicken!

This series of photos documents his flight into the pasture, through his successful hunt and departure (click for larger images). The neat part about this visit was that the hawk sat and watched from the tree in the background for over an hour before flying into the pasture. Then, once on the ground inside it waited another 30 minutes for its opportunity to strike. I have to admire that patience.


One of our other frequent visitors is another avian carnivore, a great horned owl. We caught this owl’s photo on our game camera. In the photos below you can see an owl arrived, saw that we’d left him a dead chicken (set up as bait) and then returned an hour later to dine on the leftovers. The game camera helps us get a positive ID and to better understand the animal’s behavior and habits which in turn can help us to deter it.


For the past few years we’ve been using our Emden geese as guardian animals. Since geese don’t normally sleep at night they have worked well for us. However, they aren’t 100% effective and our regal avian predators seem increasingly undeterred. So, we’ll be adding a livestock guardian dog to the farm this season. One of these rugged and adorable Great Pyrennes pups will be joining us in March!


Photo courtesy of Peter Sannicandro, Guardians of the Honey Hive. We found Peter through Geri Vistein founder of the Farming with Carnivores Network. Geri is a wildlife biologist who has helped us to understand the benefits of biodiversity on our farm. Geri and I were joined by Deb Perkins and Mort Moesswilde in a recent presentation about this very topic. You can read more on Deb’s website, First Light Wildlife Habits.




In our house, dinner is often discussed over breakfast. The dreaded question, “What do you want for dinner?” usually elicits a heavy sigh. Despite being farmers and enthusiastic cooks with access to seasonal vegetables and a wide variety of meat on hand, meal planning isn’t any easier for us than it might be for you.

Don’t wait for the perfect tool! We use a weekly calendar to identify daily activities on the farm, including tasks for the week and supplies we need to purchase. This tool takes that one step further, with space to note what you’ll be cooking and the ingredients you need – meat, vegetables, etc. Simply print one each Friday and bring along to your favorite farmers market on Saturday.

Begin defrosting meat on Sunday to avoid meal prep panic. Pull all the meat you’ll be using in recipes throughout the week and corral it in a shallow glass pan or bowl on the lowest shelf in your fridge.

Choose recipes that use what you may already have on hand or in your freezer. Rather than selecting yummy recipes at random consider what the recipes have in common. For instance, you could cook a whole chicken that is served first with roast potatoes, then as a chicken pot pie and later in the week as an egg drop soup. Ideas by type of meat can be found here.

Prep as you plan. As you look at your week’s menu identify items that you can prep on Sunday afternoon. These might include chopped or sauteed onions or garlic, grated cheese or the whole roast chicken that will be the mainstay of your week’s menu.

Make Mondays easy! In order for meal planning to work, make it achievable. Having Monday’s meal be one that is simple to put together or has been prepped on Sunday will increase your likelihood of success.

Consider using themes to inspire your recipe selection. Sometimes called “meal themes” this is one way to give your meal plan some structure and familiarity without becoming as mind-numbingly predictable as the school cafeteria.

Mini Turkey Meatloaves – not quite a meatball per se, but pretty darn close!
Jumbo BBQ Beef Meatballs

Related imageEggs
Shakshuka – as easy as breakfast for dinner, but with a bit more adventure.
Baked Eggs with Spinach & Mushrooms – can be 100% local year-round in Maine.

Green Curry Pho
Egg Drop Soup – one of my favorite ways to use local, seasonal veggies and cracked eggs.

Low & Slow
Classic Roast Chicken – Ideal for making chicken the keystone of your week’s meals.
Chicken in Milk – My “go-to” recipe to change my approach to roasting a chicken.

Meat Lite – eating more better meat is our goal.
Stuffed Burgers
Turkey Shanks – versatile to work with a variety of shanks from lamb to turkey.

Spicy Turkey Tacos VerticalTacos & Nachos
Spicy Turkey Tacos
Three Cheese Chicken Nachos 

Italian Turkey Burgers
Cheddar and Onion Burgers

Building from any one of these ideas consider pairing prep for two meals. Plan-overs can also ensure you have a meal ready for the next night. See Christine Burns Rudalevige’s delightful cookbook, Green Plate Special for more ideas!

October Newsletter

October weather has run the gamut from typical frosty mornings following bright, clear nights to balmy, tropical feeling days. It is strange to have the varied hues of fall while the temperature feels like July. Like every fall, I have to retrace my steps at the day’s end to collect cast off long sleeve shirts or the lightweight down jacket that seemed necessary when I first stepped out the door. Another hallmark of the season is that the light fades early, this allows us to get inside hours earlier than in the previous four months and for me it means a return to books. I just started, The Shepherd’s Life which chronicles the life of the author, James Rebanks in England’s Lake district. I’ve included a brief excerpt here that I think captures the essence of why I farm.

There is no beginning, and there is no end. The sun rises, and falls, each day, and the seasons come and go. The days, months, and years alternate through sunshine, rain, hail, wind, snow, and frost. The leaves fall each autumn and burst forth again each spring. The earth spins through the vastness of space. The grass comes and goes with the warmth of the sun. The farms and the flocks endure, bigger than the life of a single person. We are born, live our working lives, and die, passing like the oak leaves that blow across our land in the winter. We are each tiny parts of something enduring, something that feels solid, real, and true. Our farming way of life has roots deeper than five thousand years into the soil of this landscape.

Calving continues and we have three healthy bull calves out on pasture. Evening chores now include a few minutes to watch the calves frisking around together, tails straight up and long legs stretched into an ungainly gallop. We have four more cows to calve and hope all arrive as healthy and without incident as the three so far.


Jake has been busy with all sorts of projects including groundwork at our new property for our walk-in cooler and freezer, setting water and electric lines for the hoop house and egg washing area in the garage, and building a third moveable hen house for our growing flock. After a week with the excavator the property has gone through another stage of transformation, bringing us closer to having our hoop house and cooler/freezer completed by year’s end.

What’s in Season?
We’ll have LAMB & GOAT this weekend at the BTLT’s Farmers’ Market at Crystal Spring Farm. It has been a wait and thanks for your patience. Our pasture-raised lambs are slow-growing and with the warm fall we wanted to maximize our opportunity to keep them on pasture as long as possible. Our goats spent their 18 months with us browsing on the field and road edges of the farm. They visited Whatley Farm in Topsham to do some work clearing up the gullies bordering their crop fields. Knowing these animals will nourish your families reassures us as we let them go. We’ll miss the individuals in each of these groups while taking solace in the bonds of trust and care with the animals who remain.

We’re nearing Halloween and this has traditionally been the deadline for ordering your holiday birds. Having scaled up the number of turkeys we produce, there are still birds available. Enjoyed yours? Spread the word to your friends and family by sharing these links to reserve turkey or goose.

Tuesdays through November 22nd
8 AM-2 PM Brunswick Farmers’ Market on the Mall Brunswick
Saturdays through November 4th
8:30 AM- 12:30 PM BTLT’s Farmers’ Market  Brunswick
Saturdays beginning November 11th
9:00 AM – 12:30 PM Brunswick Winter Market Brunswick



Turkey Time

After a great season here with plenty of grass, sun and blue sky we are looking forward to the cooler days. With that in mind, it is time once again to order your holiday turkey. All turkeys for Thanksgiving will be available FRESH!

Pick-up dates will be Saturday, November 18 inside Fort Andross at the Brunswick Winter Market or on Tuesday, November 21 downtown on the Mall at Brunswick Farmers Market. As always our birds are raised outdoors on certified organic grain and pastures.

We are no longer taking orders for turkeys, if you’d like to add your name to our wait list please contact us. Any extra turkeys will be available  on November 21.

September Newsletter

IMG_9282As the days get shorter the tempo of the farm keeps picking up. Though our daily chores take less time our project list remains lengthy. We’ll be installing a new walk-in cooler/freezer on the farm this fall as well as putting up the hoophouse for our laying hens. These pullets (at right) will be the first residents!

Despite the lack of rain in July and August we are feeling good about the season overall. Two major accomplishments are the amount of hay produced (3,000 + square bales and 175 round bales) and the clearing & seeding of 12 acres.

We are eagerly awaiting calving season, which should begin in another 10 – 14 days. The mama cows are especially loved. The corn husks from the garden and apples gleaned from around the farm are welcome treats. Unlike many of our other animals the calves are pretty elusive. After their first week they are wary of us and jealously guarded by their mamas and aunties. So, once they arrive we spend their first few days seeking them out and stroking their soft, clean hides.  Visit the blog for some calf photos designed to tide you over.

IMG_8702We had some excellent help in August and you may have seen us at market with our nieces and nephews who hail from Rhode Island and Pennsylvania. It as much fun to have help feeding birds as it having these visitors get us off the farm and out to have fun!

What’s in Season?
We’ll have BEEF this weekend at the BTLT’s Farmers’ Market at Crystal Spring Farm. It looks like there will be more grilling days in our future, so be prepared with some of our certified organic and 100% grass-fed beef. We will have a full range of steaks as well as roasts and slow-cooking favorites for the inevitable rainy days.  Our cows perfectly express our ideals of land management as they harvest sunshine in the form of grass and transform it into delicious, healthy meat.

Though the holidays seem a safe distance away, they will come sooner than you think! Please plan to reserve your Holiday Birds! Your thanksgiving turkeys are growing rapidly and keeping us entertained with their antics. Geese are ready now and will be available frozen for Thanksgiving or fresh the week of December 19th. These birds are raised on grass, supplemented with certified organic grain and vegetables. Follow these links to reserve your turkey or goose.

Tuesdays through November 22nd
8 AM-2 PM Brunswick Farmers’ Market on the Mall Brunswick
Saturdays 8:30 AM- 12:30 PM BTLT’s Farmers’ Market  Brunswick

August Newsletter

We’ve almost crested our summer peak! Our final groups of chickens will be harvested over the next two weeks with geese and summer turkeys following soon behind. This is welcome news as another hot, dry summer has left us wishing for more grass. We are turning those wishes into action by using the Maine Grass Farmers Network (MGFN) no-till drill to seed our newly cleared 12 acres.


A no-till drill is a piece of equipment that allows you to add new species of plants to an existing field or to seed a brand new field (like ours) more effectively. The drill rolls across the ground, uses coulters to slit open the soil, drop in a seed and then another set of coulters and rollers close up the slit over your seed. The advantages of using this tool are that the seed goes just where you want it and the chances of germination are much greater given that it is in contact with soil.

Just after clearing
After clearing and sub-soiling

As many of you know we own 70 acres adjacent to the home farm. Over the course of just 4 weeks we worked with Comprehensive Land Technologies to open up two existing pastures, the area for our new barn and to selectively thin for silvopasture. We are thrilled with the results and very excited to see the grass grow. Stay tuned for a blog post that will chronicle the clearing.

What’s in Season?
Goat is back in stock!  If you haven’t tried it, I encourage you to do so. You can find recipes here. Our cashmere goats are raised on pasture and browse for a lean, mild flavored meat very similar to our lamb.

By the first weekend in September we will have additional beef and turkey. Our beef sold in record time this year, so if you are waiting for steaks, thanks for your patience. For now, enjoy the burgers! If you prefer a turkey burger then you’ll be in luck too.







Since we’re talking turkey-  you can now order your Holiday Birds!

Your thanksgiving turkeys just went outside and are enjoying a summer forage crop of millet. We call the turkeys the “goats of the poultry world” meaning they are always scheming about ways to upend our expectations. Whether by escaping from their brooder, roosting on the cords of their lights or chirping with delight – these birds are never boring!

The first group of geese will head to harvest at the end of the month, so if you’re contemplating one for the holidays we encourage you to test one now. These birds are raised on grass, supplemented with certified organic grain and local delicacies like our just ripe green apples. The geese are gorgeous and we’re looking forward to sharing them with you.  To order, follow these links to reserve your turkey or goose.

July Newsletter

Summer lasts only about a 100 days (and not all of those sunny) and so this is our busiest time of year. We’ve been busy making hay, watching our new farm emerge from the forest and moving animals to maximize the lush green grass. Hay has been slow and steady with great yields due to our application of fall manure and this spring’s mix of rain and warm temperatures.
IMG_7863The land clearing began just about 2 weeks ago and we’re looking at 13 acres or so of future pasture and silvopasture. Jake and I spent several evenings walking the land and choosing a mix of big and small trees to leave for shade and future timber. The result will be a mixed hardwood forest with enough openings in the canopy to allow grass to grow while offering some shelter for our animals. We have been very pleased with the crew from Comprehensive Land Technologies.

Moving animals is a daily activity. Not every animal group moves each day, but each day there is a group to be moved. Our goats have been doing their annual road crew work, controlling the bittersweet along the road edge and clearing along the stone walls. The cows, seven of whom will calve in the fall are getting wider and wider with all the fresh grass they are consuming.

We hope you’ll come out and see us this weekend for Bowdoinham’s annual Open Farm Day & Art Trail which coincides with Maine’s Open Farm Day. We will be open from 9AM-1PM offering tours (including a look at our newly cleared land) and a pop-up farm store. What should you expect? Check out our previous Open Farm Day post.

Copy of Open Farm Day 17-2(1)

You can now order your Holiday Birds! Our Thanksgiving turkeys arrived this week and they are the most feisty birds I think we’ve every had. In just a few short weeks they will head out on pasture where they will be eating a mix of clovers and grasses supplemented by certified organic grain until they are ready to grace your table. We are raising two groups of geese this year to expand availability. Our summer geese have been acting as night watchmen, protecting our chickens from a Great Horned Owl that lives on the farm. The owl’s nocturnal visits usually come at the cost of a broiler so putting a pair of geese in with the broilers scares off the owl.
Follow these links to reserve your turkey or goose.

Copy of Christmas in July-2-1Christmas in July! We are offering 20% off all our sheepskins and goat hides July 22 – July 29. You can visit us at market or order online– use code JULY17.

Tuesdays 8 AM-2 PM Brunswick Farmers’ Market on the Mall Brunswick
Saturdays 8:30 AM- 12:30 PM BTLT’s Farmers’ Market  Brunswick