Rolling Bale Farm

What's happening right now?


Processing chickens

The season has begun for fresh chicken. We will process about 40 birds a week until November. Then our hoses start to freeze.


Why is fresh chicken so exciting? 

1. The ease of having it ready - just take it home and cook it. Or let it sit in your fridge for a few days, or chuck it in the freezer if you actually aren't going to get to it.

2. Part it and grill it! Its super easy to part out a chicken. Save the carcass to make stock now or freeze for winter time. 

3. Chuck it in a brine. There is something rewarding about dropping a fresh chicken into a pot of brine. And of course, the result is phenomenal. 



We are well into grazing season, and so far, so smooth. The sheep have a livestock guardian with them to keep them safe, the cattle are all staying in the fence, and the chickens are, well, just pecking around. We are staying on top of the grass with our rotations and look forward to seeing how the rest of the season plays out. 



We are in the middle of our first cutting and have very high yields this year. The weather is cooperating for the most part. Every year we get some of our dry hay rained on (this is huge bummer for the hay quality and our time), but this seems to be the story for most farmers around here. 30% chance of rain in the forecast means we will not get any rain - unless, of course, we mow hay... 


Tio Farm

Since we have been farming, we have hayed and grazed bits and pieces of Tio Farm, formerly owned by Ken Vanhazinga. Ken, who was both a friend and mentor passed away in 2020. It is now owned by Ken's sister, Ginny, who is leasing it to Ben and his cousin. Ben and Alyth are busy fixing equipment, cleaning out barns, making hay and planning the future of this farm.