Blog - Whiffletree Farm

Meet the Team: Melanie

Melanie has been working with Whiffletree since she was a teenager. She started out on our processing crew, and now she works as our bookkeeper. It is such a blessing to have her at the farm. She has so much passion and enthusiasm and love for life that is contagious for everyone around her. The most exciting development recently is that she and her husband just welcomed their first baby girl into their family! Where did you grow up? I grew up here, in Fauquier County! I have 11 siblings, of which I am the third eldest. What did you do before you came to farming/Whiffletree? After going to college and trying to determine just what I would do next, I ultimately found myself in nursing school. While the information was fascinating and experiences were valuable, I ultimately discerned out of that and found myself back at Whiffletree. What inspired you to become a farmer? As long as I can remember, I’ve been interested in farming. As a young child, books like Little House on the Prairie and similar stories gave me insight to a way of life that once was more common. A life full of hard work, being in tune with and working with nature, self-sustainability, and ultimately just being intentional with my decisions. I would check out books from the library on raising animals and gardening. I quickly made farming a part of my personality and identity. What are some things you didn’t expect to learn that farming has taught you? To be mentally tough. Like a lot. Sometimes you really do just have to do something even if you don’t want to. For example, I’ve had early mornings hand shoveling a walkway in feet of snow to check and tend to lambs. Also, in the middle of the night in windy March to check on trays of little plants just to make sure they weren’t frozen. Then quickly having to come up with a plan to save them! The list goes on. But I have learned that the weather and time of day does not discriminate against having to work. How has farming benefited you? Farming has benefited me in many ways. It’s built resiliency, analytical thinking, and acceptance, just to name a few things. Working with your hands and mind to produce fruit (literally and figuratively) is quite rewarding. What do you hope to accomplish through farming? I hope to continue to build a life where each day is rewarding. It’s important to remember that raising a small garden to feed your family can be just as fulfilling as raising thousands of chickens to sell to hundreds of people. How has your role at Whiffletree evolved in your time here? In high school I started out working on the poultry processing crew. Since then I have: worked general farm chores, farm store, inventory management, bookkeeping, poultry processing crew management, and various other tasks. Most memorable Whiffletree experience? 13 hour turkey processing day. In November. Brrrrr! What’s your favorite animal on the farm? And why? My favorite animal is hands down the cattle. They mosey through the pasture intentionally grazing their days away. They aren’t concerned with what has been or what will be. When I sit and watch them, I often feel silly, wondering just why do we rush through our days like aimless busy bees, when the cattle are just as or even more content taking each day as it comes? I 100% recommend visiting the cattle when you visit the farm store. Bring your lunch, just sit and watch silently. Favorite hobby? Or favorite things you like to do when not working? I love to garden, hike, learn anything, and bake. Favorite food? Meat. Probably beef. Favorite dish you like to make with a Whiffletree item? I love to make one pan pasta dish in a cast iron. I cook mild Italian sausage and vegetables in the pan , then add uncooked pasta, broth, heavy cream, pasta sauce and cheese. Let it all cook together. Yummy and easy!

Meet the Team: Ben

Back to our ‘Meet the Team’ series, we have Ben Dillon, who hails from Louisiana. He came to Whiffletree as an intern in the winter of 2021, then became a full time employee in the fall of 2023. He’s a great teacher and always ready with a word of encouragement, and loves to help others on the farm pursue their interests. And he does a great job taking care of our pigs and cattle! Where did you grow up? I grew up in southeast Louisiana. What did you do before you came to farming/Whiffletree? I served 10 years in the Navy and then produced, managed, and directed off-road triathlons and trail runs. What inspired you to become a farmer? Inspiration came from a growing biblical worldview and the connection of so many physical, emotional, and psychological ailments that plague society. Other inspiration came from authors such as Wendell Berry and Joel Salatin. What are some things you didn’t expect to learn that farming has taught you? That farming is like many other disciplines: get started and then learn through experience of what works and what doesn’t, then adjust and execute. Develop and nurture relationships. Continue in humility as knowledge and experience develops. God created us to participate and though nature is complex, there are techniques, practices, and procedures that are tried and true for managing in a way that benefits the entire ecosystem, in which we are connected. How has farming benefited you? I have benefited, just as I have served in the Navy and then as a race director, to be surrounded by amazing men and women who strive for excellence in all that they do. As well, farming reminds me that at the end of the day humans need clothing, shelter, and food…and that those animals need to be managed in a way that honors the animals’ nature and benefits the land, and that we farmers are dependent on our customers to value our good work, and that we farmers are here to serve our customers, animals, and land. So that in the end, each day is a day to be committed in service of others. What do you hope to accomplish through farming? To continue surrounding myself around others who value the need for managing animals in an ethical way that results in healthy, vibrant ecology and nourishing food. How has your role at Whiffletree evolved in your time here? I have gone from Intern (then serving at another farm for the summer and then spending a brief time back home) to current feeder to finish hog manager and secondarily maintaining, repairing, or coordinating repairs on our various vehicles and equipment. This coming year I will take more of a lead on our beef production. Most memorable Whiffletree experience? My most memorable Whiffletree experience would be sharing our winter internship experience with Robby and Josiah. The work was great but our time spent gathered together during meals and other non-farm related activities was most memorable. What’s your favorite animal on the farm? And why? Pigs: start to finish they are aesthetically pleasing to look at and come with bunches of personality. Favorite hobby? Or favorite things you like to do when not working? I like to backpack, read, and visit friends. Favorite food? I like to cook and eat various soups and stews. Favorite dish you like to make with a Whiffletree item? Within those soups and stews, I like to put various types of beef ranging from ground beef, beef brats, and steak.

Liz's Delicious Caeser Salad Recipe

A few people have asked for Liz’s Caesar salad dressing recipe, so we thought we’d use her recipe to kick off something new for the blog. The first week of every month, we’ll post one of our favorite recipes, so keep an eye out…you won’t want to miss them! So here’s the recipe for Liz’s famous Caesar salad dressing! Ingredients: ½ fresh lemon, squeezed, or 2 Tbsp. lemon juice4-6 cloves garlic, minced1 Tbsp. stone-ground mustard2 Tbsp. homemade mayonnaise½ c. extra-virgin olive oil 1 c. grated Parmesan (optional)1 small jar anchovy fillets, minced (optional)½ tsp. sea saltFreshly ground black pepper, to taste Directions: Combine all the ingredients into a bowl. For the anchovies, if using, you can either mince them very finely and mix, or use an immersion blender or food processor to combine all the ingredients together. Liz also likes to leave the parmesan on the side so people can add as much or as little as they like. Simple, quick, easy…and most importantly, delicious! *We offer extra-virgin olive oil from Laconiko, which comes directly from their Greek olive farm! If you look into olive oil, you’ll find there’s some fishy business with a very real possibility of corruption and deceit, so we love our olive oil and the fact we know exactly where it comes from and that it’s 100% pure olive oil! Check it out HERE! Jesse’s favorite combo with this dressing is grilled chicken breasts or sirloin strip. We will probably do our favorite steak recipe for one of the future blogs! Stay tuned! Give this recipe a try and let us know how you like it!

Meet the Team: Kelly

Kelly Barnes interned with Whiffletree in the fall of 2022, then came on as a full time employee. With a million dollar smile, the best organizing abilities in the world, and a heart full of love for people, we’re so blessed to have her as part of our team. Where did you grow up? I grew up in Columbia, MO and moved to Fredericksburg, VA in 2000. What did you do before you came to farming/Whiffletree? Prior to farming, I was a carpenter and a caregiver. For several years, I worked on a farm one day a week, growing and harvesting vegetables. I was a Whiffletree customer for seven years before starting my internship here. What inspired you to become a farmer? I’ve struggled with chronic health issues for over half my life time. Eating chemical free food for even just a month produced such a dramatic reduction in the severity of my symptoms. This discovery steered my life in a new direction. Learning to produce food that could assist in healing my body rather than making me sicker became my goal. Studying nutrition became my hobby. Working on a farm became my dream. What are some things you didn’t expect to learn that farming has taught you? Some things that I didn't expect to learn from farming: How accurately cartoons depict animal characteristics and tendencies. How relatable Jesus’s parables are to a farmer. How deceptive marketing is regarding conventionally farmed food What do you hope to accomplish through farming? Someday I hope to utilize my farming experience in mission work, teaching people practical skills to provide for their families and communities. I would love to help victims rescued from human trafficking heal and build new lives. Most memorable Whiffletree experience? My most memorable Whiffletree experience is planting a six foot snake skin in a city-boy intern’s car for him to discover later. What’s your favorite animal on the farm? And why? My favorite animals are the cattle and the turkeys. The cattle are so peaceful to watch as they graze. Sometimes they skip around you in excitement when you move them to fresh pasture. The turkeys are so full of personality and interactive. They are curious and like to talk back to you. Seeing them strut around and fan their wings when they are only 6 inches tall is the cutest thing I have ever seen. Favorite hobby? Or favorite things you like to do when not working? Studying the Bible is one of my favorite ways to spend my time off. I also enjoy gardening, foraging, sewing, making jewelry, reading books and listening to music. Favorite dish you like to make with a Whiffletree item? Beef short ribs with a homemade rub are one of my favorite things to make. Slow cooked in a crock pot, they come out perfect every time. They are even delicious cold, for a quick leftovers lunch on the go.

Meet the Team: Akili

Akili McCullough has been a star employee of Whiffletree for a few months now. He interned with us spring of 2024 and stayed on as one of our crew. A cool fact about Akili is that he hiked the whole Appalachian Trail! He’s a great guy to have on the farm…observant, a hard worker, never complaining, always ready for a joke, and really believes in doing good work! So read on to find out about Akili! Where did you grow up? Any siblings? I grew up in Warrenton most of my life and am the youngest of 5 siblings. I have 2 brothers and two sisters. I also attended and graduated from Covenant Christian Academy. What did you do before you came to farming/Whiffletree? I worked at a car wash before starting my internship at Whiffletree. What inspired you to become a farmer? The pandemic and the riots of 2020 made me more conscious of how fragile the infrastructure and society are. I wanted to be more prepared. What are some things you didn’t expect to learn that farming has taught you? I learned that I must simultaneously underestimate and overestimate an animal's intelligence. How has a farming internship benefited you? It has given me experience with farming without the up front risk of starting a homestead. What do you hope to accomplish through farming? I plan to learn and be more self-sufficient. How has your role at Whiffletree evolved in your time here? I have evolved more into a teacher from my start as an intern, though I still have more to learn. What’s your favorite animal on the farm? And why? The cows are very simple creatures that really want one thing: grass. The chickens seem to actively try to make your life harder. The pigs are smaller versions of the cows with none of the charm (piglets don't count). Favorite hobby? Or favorite things you like to do when not working? Hiking, when time and weather allows, is my go-to hobby. Favorite food? Sushi, Mac and cheese, and bacon wrapped meatloaf. Favorite dish you like to make with a Whiffletree item? Bacon wrapped meatloaf.

Meet the Team: Carmen

Carmen Ashwell is Whiffletree’s longest employee. For those of you who know her, you know what a fun person she is to be around… always ready with a word of encouragement, a funny personality that magnetizes people, a great and cheerful worker, and a gal of integrity. Read on to get a glimpse of the amazing person Carmen is! Where did you grow up? Any siblings? I grew up in Beautiful Bristow Virginia (beautiful is sarcastic… Bristow is typical bland suburbia). Siblings? Oh, I got some of those…nine to be exact! Before you ask, I am number 4! Two brothers and seven sisters, just as loud as it sounds! What did you do before you came to farming/Whiffletree? Was a very, very busy travel soccer player! Also worked at Chick-fil-a, awesome job by the way, can’t recommend enough! What inspired you to become a farmer? I have always LOVED animals! Steve Irwen was a huge inspiration to little Carmen, RIP Steve. I knew I wanted to work with my hands so farming has been a great fit! What are some things you didn’t expect to learn that farming has taught you? So sorry to be morbid but what I really didn’t expect to learn is how to slaughter chickens and put down sick or injured chickens. I never thought I would be able to do it because I love animals but I learned that reducing suffering shows respect for the animal and that is more important than my comfort. Again, sorry to be morbid, but now I’m a pro! How has farming benefited you? Farming has given me strength and confidence! I have gotten much more physically strong since I have been on the farm, I feel very capable! Farming gives me LOTS of opportunities for problem solving! At first I didn’t trust my judgment and asked for help at every decision point, now I make many decisions independently and with confidence, this is a big boost to my self esteem! What do you hope to accomplish through farming? Animal welfare! I am so proud to work at Whiffletree where our animals are treated with care and respect! I love to help make their lives happy and healthy! How has your role at Whiffletree evolved in your time here? From intern, to brooder manager, to delivery driver, to wholesale manager, Neighborhood Delivery management, primary Farm Store coverage, I have done many, many things! I took up Sunday chores last year and have been enjoying it so much! Great to do what I came here for, care for animals! Most memorable Whiffletree experience? Oh boy where to begin… I can’t pick just one! As an intern, during one of my first few weeks, Jesse took me out to the cattle to receive a hay delivery. We didn’t have a tractor with us but wanted to spread the hay throughout the paddock so Jesse asked the driver to drive around the paddock and we would push the bales off as he drove! We put our backs against one row of bales and stretched our legs out to kick the bales off of the moving trailer! We placed them well and it was soooo satisfying to watch the bales roll off the trailer! So fun! Another favorite was the great turkey escape of 2020! It was the middle of the day…I received a text that turkeys were out and it was all hands on deck! I ran to get my flag, a big red flag I used to shoo hens indoors. Out into the field I went and raised my giant red flag over my head to shoo the turkeys back into their netting, worked like a charm! I feel guilty saying it, but I sort of love chaos on the farm, big storms, birds out, cattle out, water down, etc. Love working as a team to figure out a problem! What’s your favorite animal on the farm? And why? Pigs!!! They are smart, cuddly, messy, and absolutely adorable! Such a carefree and beautiful lifestyle, and I think they love naps as much as I do! Favorite hobby? Or favorite things you like to do when not working? Favorite hobby is caring for my dog, Doctor Beverly Crusher (Know as Crush or Crusher). When I am not working, I am reading, spending time with friends and my fiance, and as of recently, swimming! Favorite food? Peruvian Chicken, yuca, sweet plantains, and chicha morada. That’s really a meal but they all belong together! Favorite dish you like to make with a Whiffletree item? Ropa Vieja with our Chuck Roast. My mothers recipe calls for Flank Steak (which is incredible!) but living alone in my early 20’s had me getting creative to keep things budget friendly! I made it with Chuck Roast for team lunch and it came out delicious! I was so proud and I think if my mom had tasted it she would have been too!

Meet the Team: Bethany

Next in our ‘Meet the Team’ series on our blog, here’s a little about myself (Bethany here!). Where did you grow up? I grew up in the heart of Minnesota. Gravel roads, small towns (I mean very small…my town had a population of 300 and the next closest ‘town’ was only 80!), rolling hills, lakes and woods…that was home for me! What did you do before you came to farming/Whiffletree? I pursued music composition and creative writing for about five years before deciding it wasn’t for me. I also worked a couple office jobs in that time as well as doing the bookkeeping for my dad’s business (which I still am able to do remotely!). What inspired you to become a farmer? I am a country girl. I love the wide open spaces, going outside where it’s just me and nature, no sights or sounds of the city. I’ve always loved the idea of having my own little farm. I grew up gardening, and I loved setting the dinner table knowing everything except the proteins came from our own land. Every year, our family would also can and preserve anywhere from 300-450 quarts of garden produce. It was always in the back of my mind that it would be great if all our meat, eggs, and dairy came from our land too, but I thought unless you were born into a family who farmed or had land you just couldn’t do it. In 2022, after I decided music and writing weren’t what I wanted for a career, I explored other options…which brought me back to my girlhood dream of farming. After looking into it, I realized there are far more opportunities to get started in farming than I thought! I pursued learning about farming through internships in Minnesota, England, and Virginia, and it’s been quite the adventure! What are some things you didn’t expect to learn that farming has taught you? Something that has been reinforced to me is the value of the little things in life. It’s easy to get caught up in the rush of everyday life, but slowing down to enjoy the time I get to work with friends, the stunning nature around me, the amazing animals we care for…life is made up of all the little moments. How has farming benefited you? Farming has benefited me in multiple ways. I have come to have a much deeper appreciation of the healthy food we are able to eat and the hard work that goes into raising it. I’ve also had the opportunity to meet and work with some incredible people who have all had a hand in teaching me and helping me grow both in my learning and as a person. And while I’ve always loved nature, farming teaches the ways of nature to you in a very real way, so getting to experience that has been amazing. What do you hope to accomplish through farming? Whether it’s through having a farm of my own one day or working with other farms, I hope to be able to provide a place where good, nutritious food is produced, where our land is cared for, and where people’s lives and relationships are nourished. How has your role at Whiffletree evolved in your time here? I started out as an intern in August 2023, then was hired on full time for a few months after that. In those few months I managed our freezers, did a trial run managing wholesale, helped customers in the farm store, and assisted tracking and organizing data. I returned to Whiffletree full time September 2024, and I now manage wholesale, marketing, communications, and events. Most memorable Whiffletree experience? The second day of my internship at Whiffletree, we were short-staffed so I had to go feed and gather the eggs from our two laying flocks alone. When I arrived at the first flock, the hens were extremely hungry and were gathering close to the poultry net where the truck was parked. As soon as I turned the electricity off, the hens started swarming the fence, toppling it over and almost escaping. I don’t know that there’s anything as terrifying to an intern as hundreds of hens trying to escape. I still don’t know how I managed to keep the hens in but somehow I did…narrow escape! What’s your favorite animal on the farm? And why? The cattle! They’re such amazing creatures! There’s something very calming about going out to the field and watching them contentedly grazing. I love their curiosity…stand there long enough and they’ll slowly make their way closer to you trying to figure you out. And I love their playfulness…watching them jump and skip when they get a new paddock of grass or when they tussle with one another…it’s fun to watch. Favorite hobby? Or favorite things you like to do when not working? Hiking, music, art, and refinishing furniture are a few of my favorites! Favorite food? Bibimbap! It’s a Korean dish (my mom is Korean). Rice topped with Korean barbecued beef, kimchi, and assorted stir-fried veggies…it’s delicious! Favorite dish you like to make with a Whiffletree item? Stir-fries with ground beef or fajita strips, balsamic glazed chicken, or a good ole burger are a few of my favorites!

Meet the Team: Jesse

Hello 2025! Wow…can’t believe another year has gone by. We’re excited to launch into 2025 and keep doing what we’re doing plus get some new things going here at the farm! For the beginning of the year, we wanted to get a new series going on our blog, reintroducing you to the team at Whiffletree so you can meet all the great people involved in putting food onto your table. First off in the series is none other than our very own farmer, Jesse Straight! Here are the questions we asked Jesse... ~~~~~ Where did you grow up? I grew up in Warrenton! Born at Fauquier Hospital! Started out in Warrenton Lakes, and then moved to New Baltimore when I was 5, and grew up playing in the woods and romping on our neighbor's farm (sledding, squirrel hunting, fort building, camping with friends). I have 3 older brothers and 2 younger sisters. What did you do before you came to farming/Whiffletree? Liz and I got married the summer after I graduated from UVA. We stayed and worked in Charlottesville. I got a job working for Habitat for Humanity. I did that for a couple years, then I left to work as a carpenter working for a friend-- the 2 of us building quirky spec houses in Charlottesville. What inspired you to become a farmer? Reading Wendell Berry and Joel Salatin. Visiting farmers, dabbling in some farm enterprises myself. Loving working outside and being a part of life actually growing forth! Not many people actually get to work with life growing in front of you! And learning about how bad conventional food is. Here was an area where I could do some good. What are some things you didn’t expect to learn that farming has taught you? Running a farm business has really challenged me. It takes a lot of virtue to be a good boss and colleague. I want to be a really good boss and worker myself. And I have weaknesses and shortcomings. So the challenge of doing the thing I need to do now (not procrastinating the scary thing), and being a good boss challenges me to be a better person. How has farming benefited you? I have loved the work with the animals, plants, and soil, and with Liz and my kids, and with great employees and interns. It is a privilege to do this work with these great people. What do you hope to accomplish through farming? I hope to raise food that is incredibly tasty, and healthy for our customers, land, animals, and community. Additionally, in this work I aim to provide for my family. And like I said above, I hope this work challenges me and helps me to become a better person. How has your role at Whiffletree evolved in your time here? In the beginning, I did almost everything! But of course, we only had a small number of animals and customers. I did all the chores, all the marketing, all the communication, all the order packing, all the driving, etc. And it was intense, but also so exciting to be getting going! My favorite things to do now are: the chores (I love to be outside making animals happy on lush fresh pasture!), talking with and helping customers, strategizing on how to make our processes better, and writing newsletters and making videos to explain what we do and how we do it and why it is so good! Most memorable Whiffletree experience? I have a lot to choose from! On the rough side, Super Storm Sandy and the crazy storm we got in June of 2022 were very chaotic and tough--infrastructure damaged, animals everywhere, freezers down--all the stressful stuff! On the upside, I have a ton to pick from, but probably finding my wedding ring in the compost pile after being lost for 10 years! What’s your favorite animal on the farm? And why? I love the cattle. They are such incredible animals. Magical really. They take grass and water and turn into these beautiful huge animals. Their 4 chambered stomach is the most amazing and underrated thing ever! I love to move them to fresh pasture, and hear and see them chomping down the grass! Favorite hobby? Or favorite things you like to do when not working? I love cozying up and reading with my kids! We have read some awesome books! I love going for walks around the farm with Liz, the kids, and buddies. I love making trails on the farm. Me with a chainsaw and my kids or buddies, making trails is my favorite day. I love playing pickleball and pingpong. I love watching soccer. I love bonfires. I love getting friends together for all the above, and for the hot tub/cold plunge experience. I love playing with my little kids--chasing them around and getting them riled up. Favorite food? Thanksgiving dinner, steak caesar salad, fried chicken. Favorite dish you like to make with a Whiffletree item? Steak and grilled chicken! ~~~~~ And that’s Jesse Straight…say hi to him if you see him around the farm!

Reflections on 2024

2025 is just around the corner! It’s hard to believe another year has flown by. As always, it was a year filled with adventure, and looking back, we are grateful and encouraged by all we were able to accomplish. So here’s the recap of Whiffletree’s 2024! Whiffletree Crew: This year, we had another set of amazing interns come through our farm! Tyfani (Maryland): Tyfani joined us over the winter to gain some experience working on a regenerative livestock farm. She did a great job and was always cheerful and friendly. And bonus - she was a great cook! Now she attends the University of Maryland, pursuing a degree in horticulture. Lily (Florida): Lily came to join us during her gap year before starting school at the University of Florida. She was an excellent intern and worker, attentive to detail, and so great to have around!Caroline (Virginia): Caroline is a track and cross country runner at JMU. She joined us as an intern for the summer with the interest of maybe getting something going on her grandparent’s old farm. Every now and then on breaks from school she pops in for a couple days to work with us!Andrew (Virginia): Andrew is a local who graduated from the same high school as Jesse. He is a great and solid guy, and he is starting up his own business of growing mushrooms and micro-greens. We’re excited to see where that takes him! He also works part time now as the delivery driver for Whiffletree!Akili (Virginia): Another Virginia local, Akili is a fellow you might recognize from being featured in the newspaper for completing the Appalachian Trail last year. He did the summer internship with us and has since stayed on as an all-star, full time employee!Andy (Virginia): Andy grew up in a military family and attended college in Florida, but now lives with his family in Bristow, VA. He came for the fall internship, and was a good and thoughtful guy. He did great work with us! Anna (Virginia): Anna is a local to the Warrenton area, and her family has known Jesse since he was in high school. She helped out with chores, deliveries, and working the farm store, and she learned a lot! Her kind and cheerful spirit and smile were a treat, and she was a great worker!Lani (Virginia): Lani is a long-time customer who is digging into the details of regenerative livestock farming over this winter and into the spring of 2025. She is an enthusiastic and thoughtful addition to the team! Some of our team also had some pretty cool things they did this year or life changes that happened to them! Melanie (bookkeeper; inventory, processing, and freezer manager): Melanie and her husband Patrick are welcoming their first baby in January! The whole farm is so excited to meet their baby. Congratulations, Melanie and Patrick!Elliot (cattle manager): After two years of working as the cattle manager for Whiffletree Farm, Elliot is moving on to work for the farm who supplies us with our calves. He was great to have as our cowboy and will be missed!Carmen (farm store and neighborhood delivery manager): Carmen, who has been a part of the Whiffletree team for almost five years now, is engaged! We’re all excited for her and her fiance Brendon!Bethany (wholesale, communications, marketing, and events manager): Bethany took a six month leave from Whiffletree to go intern at a farm in England! She had an amazing time learning regenerative farming there and exploring England, Wales, and Scotland.Ben (pig manager): Ben is taking over as our cattle manager (and pig manager) here at Whiffletree! He’s excited for the opportunity and we’re looking forward to seeing what he’ll do with it. Whiffletree Farm: The farm has had a few big changes and fun happenings over the year…here are some of the highlights! We got a third freezer installed. That has been a huge help to us to have more storage for our products here on-farm, and the people who work the freezers and help pack orders are all very happy for the extra space!We welcomed Anthony Schiano as our new poultry manager. It’s been great to have him around and he’s done great work!A fun highlight was getting to supply a Neil Young concert with our beef patties. Neil Young is one of Jesse’s favorite artists, and it was cool to have a celebrity want his concert to be supplied with products that align with our standards!We got a vacuum sealer for our products! That has been a major difference in the quality of our poultry items. Retail and wholesale customers alike have all loved the change!One of Jesse’s daughters has added a couple dairy cows to the animals of Whiffletree Farm. We’re hoping for the older heifer to have a calf next year! The Straight Fam: Liz and I (Jesse) are very grateful for each other, our kids, my parents, all the farm team, our church, and all our friends. We are very blessed with all the good people that surround us. Here are some of the highlights this year from our family: Liz has done a great job homeschooling 7 of our 8 kids (Whew! No small task.)Our oldest daughter got her driver's license!Some of our older kids have really enjoyed being involved with a local theatre group.The kids and I have read/are reading so many good books together! I love Story Nights with the kids! Some examples: To Kill a MockingbirdThe VirginianLord of the RingsThe HobbitMossflowerThe Little House on the Prairie storiesFirst Farm in the ValleyMurder in the CathedralThe YearlingThe Sherlock Holmes storiesThe older kids do a great job helping on the farm (for pay!) and doing their school work and having fun with each other and friends. We are all looking forward to when my daughter’s new dairy cow has her first calf in August, and she starts milking! Blessings to you all, and thank you for all your support of our farm, our team, and our family! We will continue to work so diligently to raise you food that is tasty and truly healthy for you, the land, the animals, and our community! Jesse Straight

Christmas Memories

Sometimes in the rush of the Christmas season, I have to remind myself to slow down and take in all the little things that make the season special. I tend to go from day to day checking off my lists, and I forget to stop and just enjoy the moment. But I’ve found it’s in those moments that the best memories lie. Christmas is one of those times of the year that has so many good memories attached to it. Or, it’s the perfect time of year to create new memories and traditions for you and your loved ones to make the season special. So today, we wanted to share with you the favorite memories from some of the folks here at Whiffletree. Grab a cup of hot chocolate or eggnog and some cookies, sit back and relax, and enjoy! Christmas Memories from the Farm… Jesse Straight “Some of my favorite memories from growing up are the Christmas Eve service with all the candles in a big dark church, all the beloved Christmas books that came out each year, my mom's "monkey bread", playing with my family’s nativity set much like I would with playmobils/legos/etc.(camels and wise men were more likely to be in a Western-style battle with the shepherds–ha!), writing funny notes on the gifts for my siblings, the handful of classic Christmas movies we would watch each year, and just getting off from school! Some of my favorite traditions now with my family: we love getting our tree from Oakshade Farm and just hanging out there a bit. We have lots of great Christmas books that we only bring out this time of year–and as a family we read “A Christmas Lie” and “Christmas Day in the Morning.” I am a total sucker for both. The kids and I like to go around to our neighbors on the morning of Christmas Eve and give out gifts and notes, and then decorate the tree in the evening. I love the kids piling on our bed with their stockings early in the morning on Christmas Day, and then off to the 7:30 Mass! And then I like how we try to do something a little special or fun on all 12 days of Christmas.. And watching the Muppets Christmas Carol and It's a Wonderful Life (my absolute favorite movie)!” Liz Straight “My favorite part of Christmas growing up was that we woke up Christmas morning to find the house all decorated and the Christmas tree lit up. My parents did all of it in the night and told us that Santa did it for us. We had to wait at the top of the stairs and go down all together after my dad turned on all the lights and made sure everything was ready. I can’t imagine staying up late and doing all of that now that I am a parent, but it was truly magical and so much fun! Now, my favorite part of Christmas is that we take it really easy that day. We eat tasty foods that we have made ahead of time, go to Mass either at midnight on Christmas Eve or early in the morning on Christmas Day, and then relax together enjoying our new gifts, favorite games, favorite Christmas movies, and taking walks around the farm.” Carmen Ashwell “I have lots of wonderful Christmas memories of my family, but something I look forward to every year is the Christmas cookies. Coming from a large family of home chefs and bakers, my family goes all out with Christmas cookies. We have easily up to 20 different types to try some years! I don’t remember what year it was exactly, but I baked 13 different types of Christmas cookies, and I love to watch my family try each one and hear their thoughts. It seems like almost every year we find a new favorite to be added into the regular rotation, but that list is getting bigger and bigger! And I love to eat Christmas cookies for weeks after Christmas!” Elliot Anderson One Christmas Eve, my family made ginger cookies, and we walked up and down our road in Wisconsin (3.5 miles) in the slushy snow, caroling to our neighbors.” Bethany Fisher “I have a few favorites from the Christmas season. My absolute favorite memory from Christmas happened a couple weeks before Christmas, when we would go pick out our Christmas tree. That day was as big as Christmas Day for us. We would go to the Christmas tree farm in the morning, trudge through the snow (I grew up in Minnesota, so we usually had a few snowfalls in early December!), find the perfect tree and cut it down to bring home. Then we would make an assortment of Christmas snacks, hot chocolate, cider, and homemade eggnog. In the evening, we would put on the same Christmas CD each year and decorate the tree and house while we ate all the goodies. A couple other favorites…on Christmas Eve, we always watch a ‘Christmas Carol,’ and then my little sister and I grab our sleeping bags and sleep under the tree. (The reason is definitely not so we can spy on our Mom as she brings out wrapped gifts for under the tree…). And then homemade caramel rolls for Christmas brunch are the best!” Anthony Schiano “My favorite tradition would have to be the food! More specifically, the cake that we bake every Christmas. Fittingly named the “Jesus Cake,” it’s a coffee cake I look forward to every Christmas morning.” What is your favorite Christmas memory or tradition? Let us know in the comments below! Merry Christmas! ~Bethany

Maple-Glazed Christmas Turkey Recipe

Christmas is in the air! Trees are going up, Christmas lights enchant people’s homes, carols spread the Christmas cheer…all of which means it’s the time of year to begin planning your Christmas gathering with family and friends! My family’s home (Bethany here!) was the gathering place for our family Christmases. I love cooking, especially for large groups of people. I love how food brings everyone together, and seeing all the smiles and hearing the laughter around the table as we enjoy a good meal is the best part. The star protein of our family’s Christmas meals vary from year to year, but the maple orange glaze is always a constant. So this year, I wanted to share with you a recipe for the tastiest Christmas turkey ever! Sweet meets savory in this take on a Christmas turkey. Maple glaze with bright notes of citrus…a gravy with Whiffletree seasoning meat and thyme…what’s not to love? Grab your pasture-raised Whiffletree turkey HERE and give this recipe a try! What you’ll need: For your turkey: 1 whole pasture-raised turkey, thawed and giblets removed (brined or not brined! I did just a simple 24 hour saltwater brine for my turkey) 4 oranges Handful of thyme sprigs 6 cloves garlic, peeled and crushed ½ tsp whole allspice For your maple butter glaze: ¾ c. unsalted butter 1 c. maple syrup ½ tsp whole cloves For your gravy: 1 package Whiffletree seasoning meat (similar flavor to bacon! You can use bacon, but I used seasoning meat in this recipe because it’s fattier and I wanted the fats for the gravy) 2 cloves garlic, minced 1 ½ tsp thyme leaves ⅓ c. flour 3 c. reserved drippings and broth (you’ll make this from the turkey neck and giblets) Salt and pepper to taste Optional garnish: Pomegranate seeds (adds a nice contrasting color and a pop of flavor!) How to Prepare: Preheat your oven to 325F. First, make your maple butter glaze. Melt ¾ cup butter over low heat. Add the maple syrup, the juice from two of your oranges, and the cloves. Bring to a simmer and let cook for a few minutes before removing from the heat. Remove your turkey from the package, take off the plastic truss, and set into a roasting pan. Make sure to take the giblets out of the cavity and save them for your gravy! Now is also the time to remove the turkey neck if you wish. Next, cut the 4 remaining oranges into halves and place in the cavity of the turkey, along with 6 cloves of garlic, ½ tsp whole allspice, and a small handful of thyme (make sure to save enough thyme to get about 1 tsp of thyme leaves from). Then, if desired, take some kitchen twine and truss the legs together. Now take your maple butter glaze and spread all over the turkey skin with a pastry brush. (Make sure to leave about a cup for serving later with your turkey!) Then place the turkey into your heated oven. *Note: The rule of thumb is 8-10 minutes per pound of turkey, but always plan for less so you don’t overcook your turkey. If you have one, place an oven-safe thermometer into the breast before putting it into the oven. You want the meat to reach 165F to be safe for eating, but no more as you don’t want dry turkey! The breast tends to cook faster than the leg, so if it reaches 165F but the leg doesn’t read that temp yet, simply cut off the legs and leave in the oven to keep roasting until done. This way you don’t overcook any part of your turkey! While the turkey is roasting, you can start prepping your gravy! Put your reserved giblets (and turkey neck if you removed it) into a small pot and cover with 4.5 cups of water. Set over medium low heat and bring to a simmer. Simmer for 30 minutes. Remove from heat, take out the giblets and turkey neck, and set them aside to cool, saving the broth in the pot. After the giblets have cooled, finely dice them. After the turkey has reached 165F, drain off the drippings into a bowl and set the turkey aside somewhere to keep warm while you prep the gravy. Next, fry up your Whiffletree seasoning meat in a medium saucepan over medium heat. Once the meat is fully cooked, remove to a plate, leaving all the fats behind in the pan. Turn the heat to medium low. Mince your remaining two cloves of garlic and add to the fat, along with 1 tsp. thyme leaves stripped from the stalks. Cook until the garlic is starting to brown and is fragrant. Then, add in the flour, whisking to make a roux. Let the roux cook for a few minutes while stirring often to keep it from burning. Next, slowly pour in 3 cups of your reserved drippings and your giblet broth, whisking the entire time to keep clumps from forming. Cook the gravy for a few minutes or until it reaches your desired thickness. Once it reaches the right consistency, remove from heat, add the diced giblets, and stir in salt and pepper to taste. And you’re all set! Carve up your turkey and serve with the seasoning meat, thyme gravy, maple butter glaze, and optional pomegranate. Enjoy!

Egg Nog Recipe (You'll Never Go Back to Store-Bought Again!)

December is definitely my favorite time of year. I love the holiday season. A huge part of that isn’t just Christmas itself, but everything that happens leading up to Christmas. It’s all the little things…frosty mornings, the first snowfall (I grew up in Minnesota, so snow came early!), the perfect Christmas tree, drinking hot chocolate by the fireplace, lights twinkling in the windows… and of course, eggnog. If there’s one drink I love most in the world (except coffee, which deserves its own category!), it’s eggnog. Rich, creamy, smooth...with hints of nutmeg, cinnamon, and vanilla… it automatically makes me think of Christmas. Quite often in December, you can find me curled up on the couch in front of the fireplace, reading a book and enjoying a glass of eggnog. This week, I wanted to share with you my favorite recipe for homemade eggnog. It takes some time to make, but the results are SO worth it! Store-bought eggnog can’t compare to homemade. Whether you want to treat yourself to help get you in the Christmas spirit, or whether you want to have a special treat for your loved ones on Christmas Day, I guarantee you’ll love this recipe! This recipe is a cooked version. While raw eggnog is still mouthwatering, I personally like it cooked better. I think it gets a richer, creamier consistency that is absolutely amazing! One tip for making this recipe is - patience! You can’t rush perfection! Cook your eggnog at a low temp to avoid cooking the eggs too fast. That way it doesn’t get clumps of scrambled eggs or start to taste too “egg-y.” And I promise, the patience pays off! Ready to make your own? Grab the ingredients and follow the recipe below, and bring your eggnog game to a whole new level! Perfect Homemade Egg Nog Recipe What you’ll need: 6 large Whiffletree egg yolks⅓ cup sucanat, coconut sugar, or maple sugar1 cup heavy cream2 cups whole milk1 cinnamon stick1 vanilla bean, or ¼ tsp vanilla extractPinch of salt¼ tsp ground nutmeg (fresh ground nutmeg is the way to go! I just use a lemon zester to grate what I need from a whole nutmeg…otherwise already ground nutmeg works just fine!)Optional: ¼ cup bourbon, whisky or rum Here's how to make it: First, whisk the egg yolks with the sweetener of your choice until it turns a light color and is creamy. Next, add the milk to a medium saucepan and warm over medium-low heat. Once you begin to see steam rising from the milk, measure out one cup of the heated milk. Slowly pour the milk into your egg mixture, whisking the entire time to make sure the milk doesn’t cook your eggs. This helps to temper your eggs, or warm them up so the shock of adding them to the hot milk doesn’t fry them. Next, take the tempered eggs and slowly pour them into your saucepan with the heated milk, again stirring the entire time. Add in the cinnamon stick and vanilla bean, if using. Keep the heat on medium-low. (Don’t get impatient and turn the heat up too high - you’ll cook your eggs too fast and end up with a clumpy mess!) Using a wooden spatula, slowly stir the mixture as it cooks, making sure to scrape the bottom of the pan to keep bits of eggs from sticking to the bottom. After about ten minutes, you should see the mixture begin to thicken. Test the temperature with a thermometer - you want it to get to 160 F before taking it off the heat. (The mixture will further thicken as it cools in the fridge.) Another way to test the thickness is by dipping your wooden spatula into the mixture and taking it back out - if the egg mixture coats the spatula and doesn’t just run off, it’s ready. But if you’re not experienced making eggnog, use your thermometer to make sure! Once it reaches 160 F, pour the egg mixture through a strainer into a bowl or jar. This will make sure you don’t end up with unpalatable clumps of eggs in your drink. If you used the vanilla bean, cut it in half down the length of it, and use a butter knife to scrape all the vanilla bean seeds from inside the pod. Add that into your egg mixture and whisk to incorporate. If you didn’t use the vanilla bean, add in your vanilla extract. Next, add in the nutmeg. Then cover the mixture and set into the fridge to cool it down. While the egg mixture is cooling, pour ½ cup of the heavy cream into a bowl. Using a hand mixer, beat the cream until it thickens and forms soft peaks. Once the egg mixture is cold, add in the whipped cream with the other ½ cup of heavy cream and whisk it together to incorporate. Don’t whisk too fast as you don’t want to break the cream down too much…whisk slowly and just enough to mix the two together. If you want to make it alcoholic, add in a quarter cup rum, whisky or bourbon. And there you have it! The best, most delicious eggnog. It’s so creamy and smooth…you’ll never want to go back to store-bought again! Stop on by the farm store, pick up your eggs, and give this recipe a try! Make sure to let us know what you think! Have you ever had homemade eggnog before? Comment below and tell us how you like to make it! Cheers! ~Bethany

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